Marguerite biscuit, the main material is egg yolk. It tastes crisp and delicious. It melts in the mouth. It is a biscuit that is very popular among the public. And the name of the cookie also has a romantic love story. The key is that this cookie is also easy for novices to make, so this article teaches you how to make Margaret cookies.
Materials
Low gluten flour 100g corn starch 100g butter 100g cooked egg yolk 2 salt 1g powdered sugar 60g
Margaret biscuits
1. Cook two boiled eggs and take the yolk.
2. After the butter softens, add powdered sugar and salt and beat with an egg beater
3. Beat until the volume is slightly expanded and the color is slightly lighter, which is bulky
4. Put the egg yolk on the screen and press it with your fingers to make the egg yolk pass through the screen and become the fine powder of egg yolk. Add (3) and mix evenly
5. Mix and sift low gluten flour and corn starch (4)
6. Knead the dough by hand. The kneaded dough should be slightly dry, not too wet, and will not disperse due to dryness. Wrap the dough with plastic wrap and refrigerate it for 1 hour (if the dough is not very soft, you don't need to refrigerate it. Refrigerate the dough to make it hard and press out cracks)
7. Take out the frozen dough, take a small piece and knead it into a small ball.
8. Place the small ball on the baking pan and press it flat with your thumb. When pressed flat, the biscuit will have natural cracks.
9. Preheat the oven (sea C45), the middle and upper layers of the oven, fire up and down 170 degrees, 15-20 minutes
10. Bake it out of the oven for cooling and put it into the sealed tank
Tips
Baking: the upper and middle layers of the oven, 170 degrees up and down, 15-20 minutes