Chinese Food
Marguerite biscuit
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Marguerite biscuit has a very long scientific name - Miss Marguerite who lives in Stresa, Italy. It is said that a pastry maker fell in love with a miss. So he made this kind of dessert and took the name of this miss as the name of this French dessert. Marguerite is suitable for novice biscuits. It doesn't use many tools or special materials. It has a simple and simple appearance, but it tastes crispy and delicious. It's easy to melt in the mouth. Some taste similar to Wangzai's small steamed bread
Cooking ingredients
Cooking Steps
Step1:Let's have a family portrait. Get all the materials read
Step2:Sift the yolk for use (it's hard to sift the yolk. It's recommended that you press it with your fingers or spoon. I think it's more convenient to press it with your fingers. As long as the yolk goes through the gauze
Step3:Butter softens at room temperature (it can be easily pressed and deformed by fingers. It's softened). Add sugar powder and salt to bea
Step4:Whisk the butter (as shown in the picture) into the well sifted egg yolk and mix wel
Step5:It's recommended that you use disposable leather gloves to catch the average. Because you want to use a scraper to mix the average. It's really too troublesome.
Step6:Mix corn starch and low gluten flour evenly and sif
Step7:Sift the mixture (corn starch A kind of Low gluten flour) into the butter. Knead into doug
Step8:The dough you knead is as shown in the figure. At this time, the water content of the dough should be just right (if your dough is too dry and loose, it doesn't matter. It may be that your room temperature is too low. The butter solidifies. At this time, you can pull out a small dough and soften it with the temperature of the palm of your hand. See if it can be molded. If there is too much dry powder and it can't be shaped, you can add some softened butter appropriately Self adjustment of quantity
Step9:Take a little and knead it into a small dough. About 15g. Then press it with your thumb to form a natural crack (if your dough is too soft to form a shape, you can refrigerate it in the refrigerator for a while. The frozen dough is more likely to have a natural crack when pressed
Step10:Preheat the oven at 170 ℃ for 10 minutes. Put it in the middle layer and bake for 15-20 minutes. Color the surrounding area slightly (the oven temperature can fluctuate up and down by 5 ℃. The oven temperature in our family is too high. I usually bake it at 165 ℃. If the temperature is too low, I can also adjust it to 175 or 180 ℃
Step11:The smell of the whole house in the baking process. Let's learn it.
Cooking tips:1. When butter is used, it is recommended to cut into small pieces. If you are afraid of splashing, you can put the basin in a plastic bag. Be sure not to twist the plastic bag in the egg beater. 2. The process of mixing evenly. It is recommended to wear disposable gloves for operation. I really hate mixing with a silica gel spatula. 3. I used 45g sugar powder. It is suitable for the elderly, children and pregnant women. If you like something sweeter, I suggest you use 60g. 4. There is no sugar powder at home. You can grind it into powder with sugar in the blender. 5. I made salty margaritas once before. If you don't like sweet ones, you can add 3 g salt and 30 g sugar powder instead. There are skills in making delicious dishes.
