Chinese Food
Margarita biscuit
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The full name of Marguerite is Miss Marguerite living in Stresa, Italy. The English name is Italian hardbailed egg yolk cookies. It is said that once upon a time, a baker fell in love with a young lady named Margaret. While making biscuits, he silently read her name in his heart, and pressed his fingerprint on the biscuit. Later, he named it Margaret biscuit. Marguerite is an absolute novice biscuit. It doesn't use many tools or special materials. It's simple and simple in appearance and small in shape. Due to the addition of ripe egg yolk, it presents the color of light yellow. The taste is crispy and delicious. The taste is instant.
Cooking ingredients
Cooking Steps
Step1:Add sugar powder to softened butter. Beat with electric beater until fluffy. Turn whit
Step2:Sift in the yol
Step3:Mix wel
Step4:Sift in low gluten flour. Corn starch and sal
Step5:Mix well. Hand mix into smooth dough. Refrigerate for 20 minutes
Step6:Divide the dough into 36 small dosage forms. Each is about 5g. Rub them into circles. Put them evenly in the baking pan
Step7:Press one by one with your thum
Step8:Put it in the middle layer of the preheated oven. Heat it up to 170 degrees. Heat it down to 150 degrees. Bake for 18 minutes
Step9:After the color is even, it will be cooled in the furnac
Step10:Finished product drawin
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:1. Butter in place. The finished product is more fluffy. 2. The dough should be dried as much as possible to form a beautiful crack. 3. Don't paint too deep. A little discoloration can be produced. 4. the oven temperature is adjusted according to the properties of each oven. There are skills in making delicious dishes.
