Chinese Food
Biscuits
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Marguerite with instant taste. Not only good-looking, but also very good taste.
Cooking ingredients
Cooking Steps
Step1:Boil the eggs. Grind the yolks. Set aside.
Step2:Butter softens. (softens without melting into liquid) add sugar powder and beat to a light color.
Step3:Put the ground yolk into the butter. Stir evenl
Step4:Sift the low gluten flour and cornstarch, put them into the butter and knead them into dough.
Step5:The whole process is kneaded hard. Try to form a ball. If the kneading is not good, put it into a fresh-keeping bag and tighten it. Refrigerate for half an hour.
Step6:Round it as shown in the picture. Smaller is more delicate.
Step7:Use your thumb to press down slightly in the middle. The edge will crack. Put it in a preheated oven at 170 ℃ and bake for 15 minutes. (watch and don't bake.
Cooking tips:Squeeze and grind the yolk with a spoon. If the butter melts into liquid, it must be put into the freezer for about 10 minutes and then (the butter is soft and easy to beat, but not liquid to beat) beat. When baking, pay attention to the heat. The oven I use is not professional and doesn't go up and down. So I'm a guard. The exam lasted thirteen minutes. There are skills in making delicious dishes.
