Original Marguerite Biscuit
My son likes Margaret biscuits very much, just as he likes Wangzai steamed buns. I have similarities and differences between the two kinds of biscuits. They melt in the mouth and are crisp and dross. The taste is more than 90% similar. But personally, I prefer my own Marguerite biscuit, because it is moderately sweet, not as sweet and greasy as Wangzai steamed bun, and it tastes too sweet. In addition, the biscuit with cooked egg yolk has a special flavor, which is the flavor of cooked egg yolk rather than the smell of egg. It is friendly to people who cannot accept eggs.The method and shape of this biscuit are very simple. It takes less than an hour from preparation to serving. It is easy to bake successfully and saves time and effort. The taste of this biscuit is crisp and dregs, and it is also very suitable for children over one year old as a snack. The formula and method of the original Marguerite biscuit I shared today, if you want to make biscuits of other flavors and colors, You only need to replace 5g low gluten flour with 5g cocoa powder or matcha powder or other fruit and vegetable powder, which can be used to extend various flavors.
Step 1 . Let's make preparations first. The yolk of the boiled egg is only needed. Use a fine sieve to sift it into slag. Mix the low gluten flour and corn starch together.
Step 2 . Melt the butter in a basin with hot water. Add powdered sugar while it is hot and stir it evenly. Make sure to use powdered sugar. The granulated sugar is large and the biscuit tastes bad. Add crushed cooked egg yolk and stir it evenly.
Step 3 . Sift the mixture of low gluten flour and corn starch into a bowl.
Step 4 . Fully knead and form a ball.
Step 5 . Divide into 8 grams of each small portion, twist it into a small ball and place it on the baking tray. Press a small pit in the center of the ball with your finger, and the dough will naturally crack around, showing beautiful cracks. The biscuit will be ready to germinate.
Step 6 . The shape of Marguerite biscuits is very fast, so we need to preheat the oven in advance. I use a high Buick 80S flat air oven integrated oven, which can bake four layers at the same time. It is very suitable for private friends to use for mass production.
Step 7 . Heat the oven up and down at 170 ℃, bake for 15-20 minutes, and then take out the oven after slightly coloring the surface. Marguerite biscuits do not require coloring, and the taste will be worse when the color is obvious.
Step 8 . Cookies that are thoroughly cooled in the air will become crisp and dross. They can be crushed into dross with a pinch of your hand. They melt instantly in the mouth and the whole family likes to eat them.
Step 9 . If you want to make cookies of other flavors and colors, you only need to replace 5g of low gluten flour with 5g of cocoa powder or matcha powder or other fruit and vegetable powder. The amount of other materials and methods are unchanged, and you can extend various flavors.
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