Chinese Food
Margarita biscuit
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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 is the origin of Miss Marguerite living in Stresa, Italy. Like Chinese wife cake, there is a beautiful love story behind it. The formula of Margarita biscuit is different from that of other biscuits. With half corn starch in it, there will be a beautiful crack. Such a beautiful crack is the real Margarita biscuit. Just because of the starch, it also makes its taste more crispy. It will melt in the mouth.
Cooking ingredients
Cooking Steps
Step1:To crush the yolk with a siev
Step2:Butter softened at room temperature is divided into three times and added with sugar powder until it is soft. Then, the crushed yolk is added and stirred evenly
Step3:Mix the low gluten flour, corn starch and salt evenly. Then sift them into the butter and knead them into dough. Cover with plastic wrap and refrigerate for 1H
Step4:Preheat the oven at 170 ℃ for 10min. Spread oil paper on the baking tray. Take out the dough and divide it into 10g pieces one hour later. Knead it into a circle. Then press it with your thumb
Step5:Bake in oven at 170 ℃ for 20min. Pay attention to the temperature of your own oven. To avoid scorchin
Step6:Pack up and give away gifts ~ \ (≥ del ≤) /
Cooking tips:There are skills in making delicious dishes.
