Chinese Food
Ready to eat margaritas ~
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The full name of Marguerite biscuits is Miss Marguerite living in Stresa, Italy . The English name is Italian hardboiled egg yolk cookies. First time as Margaret. Ben was attracted by her appearance. Unexpectedly, the taste was as romantic as the name -
Cooking ingredients
Cooking Steps
Step1:Boil two eggs. Take the yolk and put it on the screen. Press it with your fingers or spoon to make the yolk pass through the screen and become the yolk powder.
Step2:After the butter is softened, add sugar and salt, and beat with an egg beater until the volume is slightly expanded, the color is slightly lighter, and the butter is puffy. I'm a bit buttered. I refrigerated it for a while before I beat it. Generally speaking, as long as it is softened to the extent that it can be pinched and deformed with fingers, it will be easier to get rid of it.)
Step3:Pour in the sifted yolk. Stir well.
Step4:Mix the low gluten flour and cornstarch, sift them and pour them into the butter. Knead them into dough by hand.
Step5:Jun Zhi said that the dough should be slightly dry, not too wet, and not spread because of drying. But I found that if the room temperature is relatively low and the butter is easy to cool below 27 ℃, the dough may be flocculent like the above. It is very loose and difficult to form a dough. However, this will not affect the effect. So, if your dough is wet, pour it into a fresh-keeping bag, squeeze it tightly and put it in the refrigerator for half an hour; if it's loose like mine, go straight to the next step.
Step6:Take a small piece of dough and knead it into a small ball. If the noodles are loose, hold them in the palm of your hand for a few seconds. Melt the butter with the temperature of your hand. It will naturally become a ball.
Step7:Put the little ball on the baking tray. Press it with your thumb. When pressed flat, the biscuit will crack naturally.
Step8:Make all the pancakes in turn. Put them in the middle layer of the preheated oven. 170 ℃. 1520 minutes. The edge is a little yellow
Cooking tips:1. The characteristic of Margarita biscuit is the use of ripe yolk. When making, many people think that the cooked egg yolk is not easy to sift. In fact, when sifting, press the egg yolk with your fingers or spoon. Just squeeze the egg yolk through the screen. 2. The dough after cold storage is more dry and hard. When pressed with the thumb, it is more likely to crack beautifully. If there is no condition, it can not be refrigerated. 3. The mixed flour is easy to appear flocculent and not easy to knead into dough. It can be directly poured into the fresh-keeping bag and put together by hand. Of course, you can add more butter in it. But you should pay attention to the dosage. Because too much butter is easy to be too crisp and scattered after baking. When rubbing the dough, soften the butter with the temperature of your hand to prevent it from scattering. Pay attention to the strength when pressing on the baking tray. 4. Jun Zhi's original recipe put 60 grams of sugar powder. My stomach is not good. I don't like particularly sweet and greasy things. So the sugar content has been halved. If you like sweet feet, you can increase the sugar content properly. When
