Chinese Food
New Margarita
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Marguerite 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 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:Soften the butter, add sugar powder and salt, beat until it is bulky and whit
Step2:Sift the cooked yolk, add butter and stir wel
Step3:After mixing low flour and corn flour, sift i
Step4:Mix well with scrape
Step5:Pour the well mixed biscuit dough into the fresh-keeping bag. Gently knead it into a dough. Refrigerate it for 20 minutes
Step6:Divide into small balls. Put them into the baking tray. Press them with your fingers to form natural cracks. Heat up and down for 160 ℃. Preheat and bake in the oven. About 16 minute
Cooking tips:1. When boiling the eggs, soak the eggs in cold water for a few minutes. Otherwise, the eggs will crack when the water boils. Boil the eggs for about 8 minutes and take them out. Put them in cold water to cool. 2. When kneading into a small ball, first take the same amount of biscuit dough, gently pinch it together with your fingers, and then put it in the palm of your hand to form a ball. Because of the large amount of corn flour, the dough is easy to loosen and delicious.
