Colorful Margarita biscuit

low gluten flour:200g corn starch:200g butter:200g sugar powder:120g cooked yolk:4 purple powder:5g Matcha powder:5g https://cp1.douguo.com/upload/caiku/e/e/d/yuan_ee58232610c9e77190eceac2158808fd.JPG

Colorful Margarita biscuit

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Colorful Margarita biscuit

Marguerite is absolutely a novice biscuit. It doesn't use many tools or special materials. It has a simple and simple appearance, but it tastes crispy and delicious. Some taste like Wangzai steamed bun. Today, I have added two different flavors for you. They are rich in appearance and taste.

Cooking Steps

  1. Step1:1. Butter softening at room temperatur

  2. Step2:2. Add sugar powder to beat until the volume is slightly expanded and the color is lighter. It is puffy

  3. Step3:3. Put the cooked egg yolk into the screen. Press it through with the help of the spoon. The sifted egg yolk is delicate. Press it with a scraper and mix it evenly until you can't see the yolk.

  4. Step4:4. Sift the low gluten flour and corn starch. Mix with a scraper first. Then put on gloves and knead by han

  5. Step5:5. Knead evenly to form a bal

  6. Step6:6. Divided into three parts on averag

  7. Step7:7. Put 5g of purpuree powder and Matcha powder into each of the two parts and mix wel

  8. Step8:8. Wrap it in a fresh-keeping bag and refrigerate it for 1 hour

  9. Step9:9. Take a small piece and knead it into small balls. Each one is about 10 grams. Put it into the baking tray evenly. Press the ball with your thumb. Don't use too much force. Just flatten half of the ball.

  10. Step10:10. Put it in the middle and lower layers of the preheated oven. Bake at 170 ℃ for about 15 minutes

  11. Step11:11. Bake until the edge is slightly brow

Cooking tips:1. The temperature difference of each oven is different. So the baking temperature and time I give are for reference only. 2. The baking time is different for different sizes. So keep an eye on the oven at all times. Otherwise, it will be burnt over the fire accidentally. 3. The sugar powder I use is ground by myself with sugar. 4. If the hand temperature is too high and the dough is too soft, it is not easy to operate. It can be taken out when it is refrigerated. 5. This biscuit is very suitable for novices. It is easy to operate. It's also very delicious. It's instant. It's especially suitable for babies at home. There are skills in making delicious dishes.

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