Chinese Food
Almond Margarita
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The full name of Marguerite biscuits is Miss Marguerite living in Stresa, Italy . The English name is Italian hardboiled egg yolk cookies. A long time ago, when a pastry maker was making biscuits, he silently recited the name of his sweetheart and pressed his fingerprint on the biscuit. This Marguerite with almonds is delicate and sweet. Try it soon~
Cooking ingredients
Cooking Steps
Step1:Take two cooked egg yolks and put them on the screen and press them with your fingers.
Step2:This is the sifted fine yolk powder.
Step3:The butter softens at room temperature. Beat it with sugar until it's lighter and bulky.
Step4:Beat the butter into the yolk powder and mix well.
Step5:Sift in flour, starch and almond powder.
Step6:Use your hands to press the dough. It will feel very dry at first. Be patient and take your time. Do not add water or milk like wet materials. The temperature of your hands will slowly melt the butter to wet the dough. The dough is not wet, but it will not spread out because it is too dry.
Step7:Putting the dough in the refrigerator for cold storage can make it easier to crack and form lovely cracks when pressing. I was in a hurry so I didn't refrigerate it. I just left it in the window for a few minutes (so there wasn't enough cracks and it wasn't cute). Then take the dough and rub it into a uniform ball. Press on an almond. Line up on a tin lined (matte up) baking tray.
Step8:Preheat the oven at 170 ℃. Bake in the middle of the oven for 15 to 20 minutes. See that the edge of the crack is slightly yellow.
Cooking tips:1. Ripe egg yolk is not easy to sift. If you want to be quick and convenient, wash your hands. Press the yolk with your fingers. Squeeze the yolk through the sieve. 2. It is better to use low-speed egg beater when beating yellow oil. Otherwise, butter will splash all around. 3. The state of good dough should be slightly dry, not excessively wet, and not dispersed due to drying. 4. Refrigerated dough is divided into blocks of the same size, about 10 grams each. This cube can be divided into about 40 pieces. 5. Make sure to press the biscuit with your thumb. Only in this way can you press evenly. The biscuit is beautiful. 6. My family doesn't like too sweet. There is little sugar in this recipe. It's light sweet. The salty aroma of almond is more prominent. If you like sweetness, you can add sugar to 60g. There are skills in making delicious dishes.
