Chinese Food
Marguerite Biscuits - complementary food
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I first heard the name of Marguerite biscuit. I thought it was very special. I just found out that it was because of a romantic story - a baker fell in love with a young lady named Marguerite. So he made this kind of dessert and took her name as the name of this French dessert. This biscuit is very easy to make. It's very suitable for novice Baoma. The taste is very delicate. It's ready to eat. It's very suitable for baby.
Cooking ingredients
Cooking Steps
Step1:1. Prepare the ingredients. Cook the eggs and cool them.
Step2:2. Take out the yolk and sift it to get a finer yolk powder.
Step3:3. After butter softens at room temperature, pour in sugar powder and beat until it becomes bigger and lighter.
Step4:4. Pour the yolk into the butter. Stir well.
Step5:5. Sift the low gluten flour and cornstarch. Pour the batter into it.
Step6:6. Knead the flour into a dough. The dough should be slightly dry and not loose. Cover with plastic wrap and refrigerate for 1 hour.
Step7:7. After cold storage, take out the dough, take out a small piece and knead it into a small ball.
Step8:8. Put the ball on the baking tray. Press it with your thumb.
Step9:9. Put the baking tray in the middle layer of the oven. Heat it 180 degrees. Bake for 1520 minutes.
Cooking tips:A. my egg cooker. Select the mode of cooked egg. Put in cold water to cool after cooking. b. About finger food. You can go to my Weibo @ little prince notebook to have a look. There are skills in making delicious dishes.
