Marguerite has a very long scientific name - Miss Marguerite who lives in Stresa, Italy. It is said that a pastry maker fell in love with a miss. So he made this kind of dessert and took the name of this miss as the name of this French dessert.
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:After the butter is softened, add sugar powder and salt. Beat it with an egg beater until the volume is slightly expanded, the color is slightly lighter, and the butter is puffy. Pour in the sifted yolk, and mix well.
Step3:Mix the low gluten flour and cornstarch, sift them into the butter and knead them into dough by hand. The state of the dough should be slightly dry, not too wet, and not spread because of drying. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step4:Take out the frozen dough. Take a small piece and knead it into a small ball. Put the ball on the baking tray. Press it with your thumb. When pressed flat, the biscuit will crack naturally.
Step5:Make all the pancakes in turn. Put them on the top of the oven. 170 degrees. 1520 minutes. The edge is a little yellow.
Step6:Finished products are out of the furnace. The total quantity is about 40.
Cooking tips:1. The characteristic of Margarita biscuit is the use of ripe yolk. When making, many people think that the cooked egg yolk is not easy to sift. In fact, when sifting, press the egg yolk with your fingers and squeeze it through the screen. 2. When boiling eggs. Egg cold water pot. First soak in cold water for a few minutes. Then turn on the medium heat until the water boils. Boil the water for about 8 minutes and remove. Cool in cold water. The yolk boiled to this degree is dry and easy to pass through the sieve. 3. The dough after cold storage is more dry and hard. When you press it with your thumb, it will crack more easily. If there is no condition, it can not be refrigerated. There are skills in making delicious dishes.