Marguerite biscuit recipe-Chinese Food-best chinese food recipes-cooking food

Marguerite biscuit

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Margaret is a common name of female aristocracy in medieval Europe, almost as common as Elizabeth. It can be seen that the biscuits named after Marguerite naturally add the color of petty bourgeoisie. This kind of biscuit is also absolutely a novice biscuit. It doesn't use many tools. It doesn't need special materials. It has a simple and simple appearance, but it tastes crispy and delicious. Some taste similar to Wangzai steamed bun. Traditional margaritas use a lot of butter (low flour and butter ratio is 1-1). It's a bit greasy if you eat too much. I've made a little improvement in the recipe. Replace it with some salad oil. It's much healthier as a whole. It can also keep the biscuit crispy. Because only the yolk part is used, this biscuit is also a good choice for babies with protein allergy. In addition, the amount of sugar and butter in the recipe has been adjusted many times through experiments. Do not adjust them at will.

Cooking ingredients

low gluten flour:100g

Cooking Steps

Step1:Add the butter softened at room temperature to the sugar powder. Beat with the eggbeater until it is thick and light in color. Sugar is more delicate than sugar. If you can't buy sugar, use sugar instead.

Step2:Salad oil is added in three parts. Every time you add it, beat it evenly with an electric egg beater and add it again. Make sure that the grease is fully integrated.

Step3:Add salad oil for the last time. Stir well. It's creamy as shown in the picture.

Step4:Sift the cooked yolks through a fine sieve. With the help of the thumb, the yolk can be pressed and sieved. It can also be operated with the spoon back and other tools. Put the sifted egg yolk into the butter. Sifting the yolk will make the finished product soft.

Step5:Sieve the corn starch and low gluten flour into the butter.

Step6:Knead the dough with your hands. The dough should be in a slightly dry state, but it will not stick to hands or spread.

Step7:Wrap the dough with plastic wrap and put it in the refrigerator. Refrigerate for 40 minutes. The dough is more dry and hard after refrigeration. It is more likely to have beautiful cracks when pressing. Of course. There is no problem without refrigeration. It doesn't affect the taste.

Step8:Take a small portion of dough, rub it into a ball the size of a glass ball, and then evenly size it on the baking tray.

Step9:Press them one by one with your thumb gently. There are beautiful cracks. The size of the small ball does not need to be too big. It looks lovely. It can also prevent the baby from eating too much at a time. It is also easier to have beautiful cracks when pressing.

Step10:Place the biscuits in the middle layer of the oven that has been preheated to 170 degrees in advance. Bake for 15 to 20 minutes. Pay attention to the surface of the biscuit at any time. When you see that the biscuit is fully expanded and presents a beautiful golden color, you can come out of the oven. Because the baking efficiency of each oven is different, I only give the baking time here. I will grasp the specific operation by myself.