Margaret biscuit
Marguerite biscuits, because of their simple shape, simple production and amazing taste, have become the favorite of baking beginners. They melt in the mouth and have a full milk flavor. They are a novice biscuit with zero failure. Baking white people can rest assured to try it~1. add powdered sugar according to your own taste.2. powdered sugar is only more delicate than white granulated sugar. You can also use white granulated sugar (the shape made with powdered sugar will look good and taste much better).3. properly adjust the oven temperature and time in combination with your own oven.4. the above materials are basically available in the market. Try to make a bell when you are excited.
Step 1 . Prepare materials（ ˙˘˙ )， First soften the butter, then add powdered sugar and salt, and sift the powder to refine it.
Step 2 . Sift the cooked egg yolk into egg yolk crumbs (crush with fingers).
Step 3 . Such debris（ ˙ ᗜ ˙ )。
Step 4 . Beat the softened butter with an egg beater.
Step 5 . Then add egg yolk and continue to beat ('^ ´), add flour and knead into dough (be patient here).
Step 6 . You can make all kinds of flavors by yourself. I add taro flavored fruit and vegetable powder. After kneading into dough, wrap it with fresh-keeping film and put it in the refrigerator for 1 hour（ ˙ ᗜ ˙ )。
Step 7 . Lay oil paper on it (I've run out of oil paper, and temporarily use tin foil instead), divide the dough into small parts evenly after refrigeration, knead it into small circles, and press it in the middle with my thumb（ ˙˘˙ )， It's almost the same thickness.
Step 8 . Preheat the biscuits slightly, and then put them into the oven. Bake the biscuits in the upper and lower tubes of the middle layer at 170 ℃ for 15 ~ 20 minutes (ᐛ).
Step 9 . Remember to cool it after baking, and it tastes super crisp ~
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