Chinese Food
Margarita biscuit
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(reference component - 40)
Cooking ingredients
Cooking Steps
Step1:Boil two boiled eggs. Take the yolk. Put the yolk on the screen. Press with your fingers. Make the yolk pass through the screen. It will become the yolk powder.
Step2:After butter is softened, add sugar powder and salt. Beat with egg beater until the volume is slightly expanded, the color is slightly lighter, and the butter is puffy
Step3:Pour in the sifted yolk. Stir well.
Step4:Mix the low gluten flour and cornstarch, sift them into the butter and knead them into dough by hand.
Step5:The state of the dough should be slightly dry, not too wet, and not spread due to drying. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step6:Take out the frozen dough. Take a small piece and knead it into a small ball.
Step7:Put the 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 on the top of the oven. 170 degrees. 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 and squeeze it through the screen. 2. 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 yolk boiled to this degree is dry and easy to pass through the sieve. 3. 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. 4. The full name of Marguerite biscuits is Miss Marguerite living in Stresa, Italy. The English name is Italian hardboiled egg yolk cookies. I don't know who gave such a long Chinese name. Actually, for me, as long as it's delicious enough
