Chinese Food
The simplest cookie to fail - Margaret
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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. This biscuit belongs to the small white level. Anyone can make it. There is no failure rate. There is no special material. The taste is very mellow. The taste is very crisp. It will be broken after one bite. It's a great choice for children who don't like egg yolk.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. It can be easily moved with a scrape
Step2:Add sugar powder and beat until slightly whit
Step3:Add the sifted egg yolk. This step must be well mixe
Step4:Add corn starch and mix wel
Step5:Add sifted low flour. Mix wel
Step6:The dough is finished. If it's too soft, it can be refrigerated for 30 minutes
Step7:Knead the frozen dough into 10g balls and preheat the oven at 160 °
Step8:Press flat with your thumb (my biscuit is cracked here. It's because I've frozen it for a while. It's too hard to crack. Please don't put it in the refrigerator for freezing. Just shape it directly
Step9:Heat the oven up and down for 160 ° C. put your favorite nuts or preserves in the cookie pit for about 20 minutes. I put cranberries
Step10:Dangdang's finished products can still be seen in the past. It's really delicious when it's just baked. It's so loose and toothless
Cooking tips:The ripe egg yolk must be sifted and the materials must be mixed evenly to make dishes delicious.
