Chinese Food
Zero failure Marguerite biscuit. Beginner must learn
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Marguerite biscuits have a long name Miss Marguerite who lives in Stresa, Italy . The English name is Italian hardboiled egg yolk cookies. It is said that a pastry chef fell in love with a young lady a long time ago. When making cookies, she recited her name in her heart. She put her fingerprint on the cookies and took her name as the name of this French dessert. This is the origin of this small cake. Later, the biscuit was also called the mark of love. Romantic love story. Let people have some special feelings for this simple cookie. Marguerite is the most entry-level snack to learn to bake. The materials used are simple and do not need to use special tools. Moreover, the operation almost has no failure. After the beginners learn to bake, they can give it to their relatives and friends as a companion gift in a simple package. They feel full of achievement
Cooking ingredients
Cooking Steps
Step1:Small and chic shape. Can't help but feel sorry for you. Hold it in your mouth and wait for it to melt away slowly. A warm feeling of happiness rippling open. People will immediately like it if they taste one. I especially like making these simple and lovely desserts. I don't need to spend too much time and skills. When baking, the room is full of light milk fragrance. I feel full of happiness and achievement.
Step2:On weekends, we can interact with children, let them help to rub the circle together, press flat, quiet and so on. That is to let children know what is division of labor and cooperation, and enjoy the joy of labor. Take one when you are free and greedy. Taste it slowly. It will not be too hot. It will also relieve your greediness. Marguerite's crispness, instant taste and special shape. Because corn starch is added to the biscuit formula, the dough will open a good-looking crack when it is pressed with the thumb. Only with this beautiful crack can it be regarded as a real Marguerite biscuit.
Step3:Prepare the ingredients. The normal proportion is generally 1-1-1 for low gluten flour corn flour butter. Today, coconut is added with a little more light coconut fragrance. Do not put coconut and replace with the same amount of low flour. You can choose a little smaller coconut. It looks good. None of them are directly made of 100g low powder.
Step4:You need to boil two eggs. Just use the yolk. The yolk must be cooked thoroughly before it can be easily pressed into fine yolk foam.
Step5:Butter needs to be softened at room temperature in advance. The best state is to press the egg beater or finger easily. When the temperature is low in winter, you can use the fermentation function of the heater oven or warm water to soften.
Step6:When the butter has softened, beat it a few times with the whisk.
Step7:Add sugar powder and salt. Stir with egg beater for several times before starting to beat. Prevent sugar powder from splashing. Beat until slightly bulky and lighter in color. It's best to use sugar powder here. If you don't have it, use a granulated sugar or beat it with a blender.
Step8:Put the yolk on the screen. Press it with a spoon or thumb to make the yolk pass through the screen and become the yolk powder.
Step9:Use the spoon to press and scrape the yolk. This process may be a little slower. Be patient.
Step10:Add in the sifted yolk. Mix well.
Step11:Mix low gluten flour and cornstarch, sift and pour into the butter. Coconu
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Cooking tips:Tips 1. The yolk must be cooked thoroughly. When sifting, use your fingers or spoon back and forth to scrape the yolk. The yolk can easily pass through the screen. 2. In hot days, the dough after refrigeration can easily press out natural cracks when it is pressed by thumb. 3. If the dough is flocculent and cannot be kneaded into dough, it can be poured into the fresh-keeping bag and softened slowly by hand. It can also be added with a few grams of butter. Pay attention to the dosage. After the butter is baked, the biscuit may be too crisp and easy to disperse. The temperature of your hands can soften the butter when you rub the dough. 4. If the dough is soft or the temperature is high, it needs to be put into the refrigerator and refrigerated. Do it half an hour later. Then it can be pressed again to form cracks. 5. When pressing the baking tray, pay attention to the strength. Do not press it to crack completely. 6. The specific baking time and temperature shall be adjusted up and down according to the size and thickness of biscuits and the actual temperature of the oven in your home. 7. Coconut can use the same amount of low gluten flour
