Chinese Food
Margarita biscuit
(91244 views)
Marguerite biscuits ready to eat. Remember the first time baking is this biscuit. This biscuit is the simplest and the most successful biscuit for the novice. Marguerite biscuits are simple in ingredients. They don't need any molds. They just need a little thumb to crack.
Cooking ingredients
Cooking Steps
Step1:Boil two boiled eggs. Take the yolk. Put the yolk on the screen. Press with your fingers. Make the yolk pass through the screen. It will become the yolk powder.
Step2:Butter softens. Add sugar and salt.
Step3:Use the beater to beat until the volume is slightly expanded, the color is slightly lighter, and it is puffy.
Step4:Pour the sifted yolk.
Step5:Mix well.
Step6:Sift the low gluten flour and cornstarch into the butter.
Step7:Knead the dough by hand. The state of the kneaded dough should be slightly dry, not excessively wet, and not spread because of drying. Wrap dough in plastic wrap and refrigerate for 1 hour.
Step8:Take out the frozen dough and knead it into a small ball.
Step9:Put the small ball on the baking tray. Press it with your thumb. When you press it, the biscuit will crack naturally.
Step10:Make all the pancakes in turn. Put them on the top of the oven. 170 degrees. 15-20 minutes. The edge is a little yellow.
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:When boiling the eggs, soak the eggs in cold water for a few minutes first, then turn on the medium heat until the water boils, then boil for about 8 minutes and remove them. Put them in cold water to cool. The yolk boiled to this degree is dry and easy to pass through the sieve. There are skills in making delicious dishes.
