Chinese Food
Margarita biscuit
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I wanted to make this simple and easy-to-make snack for a long time. The other day, my son wanted to cook eggs. I left the yolk. I made this little tea. It's really simple and delicious. Marguerite has a long scientific name - Miss Marguerite who lives in Stresa, Italy. It's said that a baker fell in love with a young lady. So he made this kind of dessert and named this young lady as this The name of French dessert. Marguerite is an absolute 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.
Cooking ingredients
Cooking Steps
Step1:Dice the butter. Add suga
Step2:Use the beater to beat until the volume is slightly expanded, the color is slightly lighter, and the egg is puffy
Step3:Sift 100g low flour + 100g corn starc
Step4:Sift the yolk into powder (I always think that the cooked yolk is not easy to sift. In fact, dry it a little bit after cooking. When sifting again, press the yolk with your fingers. Squeeze the yolk through the screen. That's OK
Step5:Knead into dough - the dough should be slightly dry, not excessively wet, and not spread out due to drying. Then wrap the dough with plastic wrap and put it in the refrigerator for one hour
Step6:Spread the oil paper on the baking tray. Take out the frozen dough from the refrigerator. Divide it into small balls. Knead them into balls and put them on the oil paper
Step7:Press each ball into a biscuit shape with your thumb - when you press it flat, the biscuit will crack naturally
Step8:In the middle of the oven, bake at 150 ℃ for 15 minutes. The edge is slightly burnt yellow
Step9:Take it out and put it on the baking net to coo
Step10:Put it in the biscuit box. Seal it for preservation
Step11:It's very crisp. It's rich in milk and eg
Step12:Another on
Cooking tips:1. When boiling eggs. Egg cold water pot. First soak in cold water for a few minutes. Then turn on the medium heat until the water boils. Boil the water for about 8 minutes and remove. Cool in cold water. The yolks cooked to this degree are dry and easy to pass through the sieve. 2. The dough after cold storage is more dry and hard. When you press it with your thumb, it's easier to crack and make delicious dishes.
