Chinese Food
Margarita biscuit
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Marguerite said it was the first baked biscuit to play with the bakers, because it was simple, and the materials and tools were very simple. Novice must do it.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. It's soft with a touch.
Step2:Beat with the beater until smooth. There is no electric hand beater.
Step3:Add sugar and salt. Be sure to use sugar powder. White sugar will make you feel grainy.
Step4:Continue beating with the beater until the butter turns white and becomes larger.
Step5:Sift the yolk into the butter. Slowly scrape the yolk with a scraper to make it delicate. Mix the butter and yolk with a scraper.
Step6:Pour in cornstarch and low gluten flour. Mix to form a dough.
Step7:The dough should be just not hard or soft. It's clumpy and doesn't stick to your hands. Preheat the oven 180 degrees at this time.
Step8:Knead the dough into small balls. It's about the same size as the yolk of grass eggs. Press it gently with your thumb to form a natural crack. Bake in the oven for about 20 minutes.
Step9:Finished products. No need for crispy ones.
Cooking tips:The original recipe of this recipe is 60 grams of sugar powder. But it tastes sweet. For people who don't like sweet too much, I've reduced 10 grams of sugar. Please adjust the temperature and time of the oven according to the temper of the oven at home. (the temperature of the oven should be adjusted properly. It's better to observe the coloring state by yourself. The edge can be colored a little bit. My oven temperature is low and the coloring is not even. So you can shorten the time or reduce the temperature properly.) there are skills for making delicious dishes.
