Chinese Food
Marguerite almond biscuit
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Cooking ingredients
Cooking Steps
Step1:All raw materials are ready.
Step2:Put the yolk on the screen. Press it with a spoon to make the yolk pass through the screen and become the yolk powder.
Step3:Sifted yolk powder.
Step4:After the butter is softened at room temperature, add sugar powder and salt and stir well. Use the eggbeater to whisk it at low speed until the volume is slightly expanded, the color is slightly lighter, and it is puffy.
Step5:Pour in the sifted yolk powder. Mix well.
Step6:Sift in low gluten flour, cornstarch and almond powder.
Step7:Knead the dough by hand. The state of the kneaded dough should be slightly dry, not excessively wet, and not spread because of drying.
Step8:Wrap the bowl with plastic wrap and refrigerate for 1 hour.
Step9:Spread tin paper (matte) on the baking tray. Take out the frozen dough and divide it into blocks of the same size. Knead them into round balls (about 10 grams each). Put them into the baking tray.
Step10:Put an almond on the ball.
Step11:Press the ball with your thumb in turn.
Step12:When pressed flat, the biscuits will have natural cracks (it must be thumbed and pressed evenly. The biscuits will be beautiful
Step13:Preheat the oven. Place the pan in the top middle of the oven.
Step14:170 degrees. 15 minutes. The edge is a little yellow.
Cooking tips:1. Ripe egg yolk is not easy to sift. If you want to be quick and convenient, wash your hands. Press the yolk with your fingers. Squeeze the yolk through the sieve. 2. When you beat yellow oil, it's better to use low speed egg beater. Otherwise, the butter will be splashed everywhere. 3. The state of good dough should be slightly dry, not excessively wet, and not dispersed due to drying. 4. Refrigerated dough is divided into blocks of the same size, about 10 grams each. This cube can be divided into about 40 pieces. 5. You must press the biscuit with your thumb. Only in this way can you press evenly. The biscuit is beautiful. There are skills in making delicious dishes.
