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.
Step1:1. Butter softening at room temperatur
Step2:2. Add sugar powder to beat until the volume is slightly expanded and the color is lighter. It is puffy
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.
Step4:4. Sift the low gluten flour and corn starch. Mix with a scraper first. Then put on gloves and knead by han
Step5:5. Knead evenly to form a bal
Step6:6. Divided into three parts on averag
Step7:7. Put 5g of purpuree powder and Matcha powder into each of the two parts and mix wel
Step8:8. Wrap it in a fresh-keeping bag and refrigerate it for 1 hour
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.
Step10:10. Put it in the middle and lower layers of the preheated oven. Bake at 170 ℃ for about 15 minutes
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.