Chinese Food
Margarita biscuit
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The first time I made biscuits, I didn't know the temperature of the oven I just bought well. It's said that Marguerite was a zero failure biscuit, so I baked it decisively. I think you used it a lot. Later, I'd better experiment some recipes myself to see if it would taste better. This time, the surface looks good. But the back. Ha ha. Paste.
Cooking ingredients
Cooking Steps
Step1:Cut 40g butter into thin slices. Melt in hot water to soften.
Step2:Add 25g sugar and beat until fluff
Step3:Add 40 g of low gluten powder. Press the yolk into powder and sift it. Mix with salt
Step4:Knead into smooth dough by hand. Refrigerate for 30 minutes and take ou
Step5:Take it out from the refrigerator and divide it into small balls. Knead the balls. Press with the thumb with moderate force to form a natural and beautiful crack
Step6:Preheat the oven at 170 ℃ for 5 minutes. Control the temperature up and down. Bake it at 170 ℃ and 140 ℃ for 20 minutes. Turn off the fire if the surface is slightly yellow. Take it out and cool it. Bag it. Bottle it. Seal it.
Step7:Finished product. Because there is no preservative added and so on. So don't put it too long after it's done. Generally, it's over 30 days.
Cooking tips:When the cooked egg yolk is ready, cool it with cold water. Then pull out the egg yolk and take it out. This kind of egg yolk is easy to be powdered. The temperature must be well controlled. The temperature of each oven may be different. The temperature of the middle layer I used this time is 170 degrees up and down. As a result, the lower part is pasted. The upper part is just right. Next time, I will change the lower part to 140. Heat up 170. Bake for 20 minutes. There are skills in making delicious dishes.
