Marguerite biscuit

low powder:50g corn starch:50g sugar powder:18g yolk:1 salt:1g dekaro butter:50g https://cp1.douguo.com/upload/caiku/5/7/7/yuan_574134e8daddc58ae5c496827beee187.jpg

Marguerite biscuit

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Marguerite biscuit

This biscuit is super crispy. It's instant in the mouth. I personally like this biscuit very much. The butter I choose for this biscuit is dekaro butter. The biscuits made with this butter still taste very good. When you make this biscuit, you should pay attention to the butter. In fact, this biscuit is very simple without any special precautions. If you also like crispy biscuits, learn from me.

Cooking Steps

  1. Step1:Get all the materials ready. As shown in the figur

  2. Step2:Sift the sugar powder and add it to the softened butter. Use the electric eggbeater to resist the whipping. Whisk until the volume is fluffy and milky white

  3. Step3:Sift the yolks into the butter bowl.

  4. Step4:Mix the yolk and butter wel

  5. Step5:Sift salt, low flour and corn starch into butter bow

  6. Step6:Mix well with a scraper and then knead it into a loose ball by han

  7. Step7:Put it in the fresh-keeping bag and tighten it a little. Then refrigerate for 1 hou

  8. Step8:Take out the refrigerated dough. Each dough is about 8g in weight. Poke it into a circle. Put it into the baking tray. Then press on it gently with your fingers to make the biscuit crack naturally (the oven is preheated 170 degrees)

  9. Step9:And finally into the upper middle of the oven. Bake at 160 ℃ for 15-20 minutes (temperature for reference only

  10. Step10:Roasted margaritas are ready to melt in the mouth. Special crisp

  11. Step11:Write production step

  12. Step12:Write production step

  13. Step13:Write production step

  14. Step14:Write production step

  15. Step15:Write production step

Cooking tips:There are skills in making delicious dishes.

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