Chinese Food
Margarita biscuit
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The full name of Marguerite biscuits is Miss Marguerite living in Stresa, Italy . The English name is Italian hardboiled egg yolk cookies. It is said that a pastry maker fell in love with a young lady. So he made this kind of dessert and took the name of this young lady as the name of this French dessert.
Cooking ingredients
Cooking Steps
Step1:Place the cooked egg yolk on the screen. Press it through the screen with your fingers to form the yolk powde
Step2:Soften butter, add sugar and salt to bea
Step3:Until slightly bulky, slightly lighter in color, puff
Step4:Add the sifted yolk powder. Mix wel
Step5:Mix low flour and cornstarch. Sift into the butter
Step6:Knead the dough with your hands. Wrap with plastic wrap and refrigerate for one hour.
Step7:Take out the dough. Take some dough and rub it into a small bal
Step8:Place the small ball on the baking tray covered with tin paper. Press it with your thumb to make it crack naturally
Step9:Take care of all the dough in turn. Our portion size is about 4
Step10:Put in the preheated oven. 170 degrees. Middle layer. Heat up and down for about 1520 minutes. The specific baking temperature and time depends on your own oven temper.
Cooking tips:Marguerite is an absolute novice biscuit. It doesn't use many tools or special materials. It has a simple and simple appearance, but it tastes crispy and delicious. Some of the taste is similar to that of Wangzai steamed bun. Margaret biscuits are characterized by the use of ripe yolks. When making, you need to sift the ripe yolk. By pressing the yolk with your fingers, you can sift the yolk into even yolk powder. Fang Zi still uses teacher Jun. The taste of the finished product is very crisp. It will melt in the mouth. There are skills in making delicious dishes.
