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 has a simple and simple appearance. It tastes crispy and delicious. Some tastes are similar to those of Wangzai steamed bun (please click).
Cooking ingredients
Cooking Steps
Step1:Cut butter and soften.
Step2:When the butter is softened, add sugar and salt. Whisk with the beater until it's a little bigger, lighter and feathery.
Step3:Pour in the yolk. Stir until there are no particles.
Step4:Sift the low gluten flour and corn starch into the butter. Knead the dough by hand. The dough should be slightly dry. Wrap it with plastic wrap and refrigerate for 1 hour.
Step5:Take out the frozen dough, take a small piece, knead it into a small ball, press it flat with your thumb, and there will be natural cracks.
Step6:Make all the pancakes in turn. Put them on the top of the oven. 170 degrees. 1520 minutes. The edge is a little yellow.
Step7:The finished product is crispy and delicious.
Step8:Break it up
Step9:Finished product display 1
Step10:Finished product display
Cooking tips:1. The oven temperature time is adjusted according to the actual situation. 2. The biscuits should be sealed and stored after being cooled and eaten as soon as possible. There are skills in making delicious dishes.
