Chinese Food
Badanmu Margarita Biscuit - originated from the flavor of Meinong in the western region.
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Marguerite biscuit. It's a lovely flower biscuit. And it's very simple to make. It doesn't need any technical tools. There are few tools needed. It can be said that it's a zero failure biscuit. It tastes very crisp and fragrant. It's ready to eat.
Cooking ingredients
Cooking Steps
Step1:Prepare materials in advanc
Step2:For the yolk powder, it must be sifted and pressed with a spoon to become the yolk powder for use
Step3:Cut butter into pieces. Soften at room temperature. Add sugar powder. Beat with electric beater until the butter volume expands and the color becomes lighter
Step4:Pour in the yolk powde
Step5:Mix wel
Step6:Sift the mixed powder i
Step7:Mix evenly with disposable glove
Step8:The dough is slightly dry, but it won't spread out because it's too dry. Put the dough in the refrigerator for 60 minutes under the seal of a fresh bag
Step9:Divide the dough into about 10 grams of dough. Round it.
Step10:Put the ball on the baking tra
Step11:Bamudan is placed in the middle and pressed in the middle with the big mother finger. The edge will naturally crack
Step12:Write production step
Step13:Put it in the middle layer of the oven. 165 degrees. 1520 minutes. Bake until the edge is slightly yellow
Step14:Write production step
Cooking tips:1. The eggs should be cooked well. In this way, the yolk will be dry and easy to press into mud. 2. Check at any time when baking biscuits. Take out the biscuits immediately after coloring in the last five minutes to avoid too deep coloring. 3. The temperature of each oven is different. Please pay attention to the proper adjustment of temperature and time. There are skills in making delicious dishes.
