Chinese Food
Margarita biscuit
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My colleague gave birth to a pair of twins two years ago. The whole family is very happy. Now she is a handsome girl who loves sweets very much. She has made some cranberries and cookies for them, which are very popular. This time, my colleague asked me again - in addition to cranberries, she also wanted to order some crisp biscuits and purple potato bread. Haha. So I thought of this Marguerite The taste is instant. Those two brothers and sisters will like it~`~
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Boiled eggs in cold wate
Step3:Sift low flour and corn starc
Step4:Crush the yolk and sift i
Step5:Add salt and sugar to softened butter and beat until fluff
Step6:Add egg yolk crumbs and mix wel
Step7:Mix in low gluten flour and cornstarc
Step8:Knead the dough and wrap it up. Refrigerate for about 1 hour
Step9:Take out the dough and divide it into parts. Gently knead it into 10g / share ball
Step10:Press gently with your thumb. The ball splits naturally
Step11:Into the middle of the oven. 170 degrees up and dow
Step12:Bake for 20 minutes or so until golden on the surfac
Step13:Time to remove the baking tra
Step14:Write production step
Cooking tips:1. Take out the butter in advance and soften it in place. If the butter is in place, it will directly affect the instant taste of the biscuit inlet. 2. Sift the low flour and corn starch first. Then the boiled egg yolk must be crushed and sifted. This sequence is more reasonable. 3. After sifting the low flour, gently knead it to form a dough. Remember to knead it repeatedly like kneading the dough, so as not to affect the taste of the flour. 4. The weight of the dough is not enough when it is divided Easy to be too large. About 8-10g is the best. 5. Use your thumb to crack. No need to work hard. Otherwise, it is easy to cause too thick around and too thin in the middle. There are skills in making dishes with uneven color during baking.
