Chinese Food
Marguerite biscuit
(83292 views)
There is always a little story behind every delicious food. The story about me and this Marguerite biscuit starts with why I bought the oven. But before that, I'd like to insert a little memory. My father likes biscuits very much. I remember when I was very young, I found that he loved biscuits very much. So after I work, every time I go home to visit my parents, I always buy all kinds of biscuits. Let dad taste them. See what he likes to eat. I will buy them according to similar tastes later. Buying biscuits every time I go home has been going on. I used to think that it was the happiest thing for me to buy food for my favorite family member. Since I gave birth to a baby. In the face of this small life, I am willing to spare no life to care for her and love her. Because of the uneasiness about the food on the market, I began to think about making all kinds of delicious food for her. Therefore, it is recognized that
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature; egg is boiled to separate yolk; low gluten powder and corn starch are mixed and screened in advance; sugar powder and salt are mixed.
Step2:Soften the butter and add the sugar and salt. Beat until slightly puffy and white.
Step3:Put the cooked yolk in the flour sieve. Press it into powder shape with a spoon. Add in the butter. Stir to make it mixed evenly.
Step4:Pour in the mixed low gluten flour and cornstarch. Mix thoroughly by hand. Knead into dough.
Step5:Preheat the oven up and down for 160 degrees. My oven is in North America. The temperature is too high. My temperature is only for your reference. You should set the temperature according to your oven temper. Divide the dough into small balls. Keep a certain distance. Place them in the baking tray in turn.
Step6:Press the small ball gently with your hand. Beautiful cracks appear. I like the obvious cracks. It's like flowers blooming in the fingers. It's beautiful.
Step7:After the oven is preheated, place the biscuit embryo in the upper middle layer of the oven. Set the time for about 25 minutes. Color it. Watch it at the end. Avoid baking.
Step8:Because of the use of native eggs, the color of the finished product is especially rehmannia. Remember to seal the biscuits when they are cool.
Cooking tips:1. About whether the dough is refrigerated. Let me talk about it here. If you have time, you can refrigerate. Or maybe if your dough is too greasy and has no lines when pressing, it also needs to be refrigerated to better press out cracks. So. It depends. 2. Cooked egg yolk is recommended to be cooked in advance. Cool thoroughly. It will be better pressed. There are skills in making delicious dishes.
