Chinese Food
Margarita biscuit
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It's said that Marguerite is a must for new bakers. It's simple and delicious. I remember that the first biscuit I started to bake was Cranberry biscuit. This Marguerite is really simple. Because of the addition of starch, it's almost ready to eat. I think this dessert should be tasted carefully. Don't put it in your mouth. It's too dry. It's easy to choke -
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Boil the eggs and take only the yolk. Sif
Step2:Butter softens (just softens. Don't turn into water). Add all sugar powde
Step3:Whisk until butter is a little white and bulky
Step4:Add egg yolk and stir wel
Step5:Low flour and corn starch screenin
Step6:Knead the dough by hand. Refrigerate it for about 30 minutes. The recipe refers to the gentlema
Step7:I forgot to pat the following steps. After cold storage, I took it out and knead it into a small ball. It's about 10g. Put it into the baking tray paved with baking paper. Press it one by one with my thumb. The cracked lines will be natural. The first time I do it, the cracked ones will not look good
Step8:Put the preheated oven at 175 degrees. The middle layer is about 25 minutes. The temperature of each oven is different. When it's ready, see if it's OK. If not, add another 5 minutes
Step9:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
