Margarita biscuit recipe-Chinese Food-best chinese food recipes-cooking food

Margarita biscuit

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Since I changed my diet, I only eat chicken protein. The yolk is either fed to stray cats or thrown away. It's wasted a lot. Suddenly I think of this little biscuit. The butter and yolk will melt in the mouth. It's very popular with children. It's effortless to make. It's not like a cookie that has to squeeze. If. You are masochistic to have shadow by making cookies. Might as well try this. Crisp dregs. Marguerite has a long scientific name - Miss Marguerite who lives in Stresa, Italy. It is said that a pastry maker fell in love with a young lady. So, he made this kind of dessert and took her name as the name of this French dessert. Marguerite is absolutely a novice biscuit. It's simple and simple in appearance. It's really delicious.

Cooking ingredients

low gluten flour:100g

Cooking Steps

Step1:Sift two ripe yolks.

Step2:Press back and forth with the scraper.

Step3:The sifted egg yolk is ready for use.

Step4:The butter softens to the point where you press it with your fingers.

Step5:Add sugar and salt.

Step6:Stir with a scraper until there is no dry powder.

Step7:Whisk until the butter turns white, bulky, and creamy.

Step8:Add the sifted egg yolk.

Step9:Mix well.

Step10:It looks like this when it's stirred.

Step11:Sift in low flour and cornstarch.

Step12:Stir until there is no dry powder.

Step13:Knead it with your hands. Hands are warm in summer. Operate with gloves.

Step14:Wrap the plastic wrap and refrigerate for 1 hour.

Step15:After cold storage, divide into 10g or so, rub them into a ball, put them into a baking tray lined with oil paper, and leave a gap in the middle of each.