Chinese Food
Margarita biscuit
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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. Marguerite is an absolute novice biscuit. It doesn't use many tools or special materials. It's easy to make and has a very low failure rate. It tastes crispy and delicious. It's easy to taste
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials. Soften the butter at room temperature first, until there is no hard core when you gently press the finge
Step2:Add sugar powder to butter. Beat with electric beater until the volume is slightly expanded, the color is slightly lighter, and the butter is puffy
Step3:Sift the cooked yolks into the butter. Stir well with a spatula
Step4:Sift in the low gluten flour and cornstarch mixtur
Step5:Use a scraper to knead the dough into a ball. Put the kneaded dough into a fresh bag and refrigerate it for 1 hour
Step6:Take out the refrigerated dough and divide it into a small dosage. One is about 6G (it can also be larger. Just as you like). Knead the dough and put it into the baking pan with oil paper. Press it into a flat shape with the big mother's finger. The biscuit will have natural cracks
Step7:Preheat the oven for 160 ℃ for 5 minutes. Put the biscuits in the preheated oven for 18 minutes. The surface color is golden
Cooking tips:There are skills in making delicious dishes.
