Margarita biscuit

low gluten flour:100g corn starch:100g butter:100g cooked yolk:2 sugar powder:35g salt:1g https://cp1.douguo.com/upload/caiku/c/a/6/yuan_ca9c9822f05f0e36c7e4e3cb909bee36.jpg

Margarita biscuit

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Margarita biscuit

Marguerite is an absolute novice biscuit. It doesn't use many tools or special materials. It has a simple and simple appearance, but it tastes crispy and delicious. Some of the taste is similar to that of Wangzai steamed bun.

Cooking Steps

  1. Step1:Butter softens at room temperature. Add sugar powder. Whisk until white and swolle

  2. Step2:The egg will not get old after boiling for six minutes in a cold water pan. Press it on the sieve with a spoon. Then the egg yolk can be easily sieved. Put it into the butter and mix well

  3. Step3:Sift in flour and corn starch. Make dough. Refrigerate in plastic wrap for about 20 minutes (my family has put it in the zero grid of the refrigerator

  4. Step4:Take it out and knead it into a bal

  5. Step5:The dough will crack naturally with a single finger press. It's beautiful

  6. Step6:Bake for about 20 minutes at 180 degrees in the oven. Adjust the temperature and time according to your own oven. The edge of the biscuit will turn a little yellow. It will be crispy when it's cool

Cooking tips:If you like sweet food, you can also add a little more sugar powder. You can also decorate some cranberries on it. It's also very delicious. There are skills to increase the taste and make dishes delicious.

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