Required materials: low-gluten flour 70g, superfine corn flour 15g, salt-free butter 85g, corn starch 85g, sugar powder 38g, salt 1g, and 2 cooked egg yolks.

working methods

1. Pour the softened butter and powdered sugar into a container, and stir quickly in one direction with a manual whisk until the butter is very fine, slightly swollen in volume and a little white in color.

2. Then sieve two cooked egg yolks into the butter basin. Because the cooked egg yolk is solid, it is difficult to sieve, so you can press it with a spoon when sieving.

3. After all the egg yolks are sieved in, continue to stir evenly with a manual eggbeater.

4. Then pour in low-gluten flour, superfine corn flour, salt and corn starch, and mix them roughly with a scraper. The corn flour here must be superfine, and the corn flour with particles cannot be used, otherwise the taste of the finished product will be affected.

5. Then knead the dough into dough by hand. The mixed dough is dry. You may feel a little dry at first, and you can't knead the dough. But don't worry, keep rubbing, scratching and rubbing with your hands, and then slowly it will become dough. Don't add liquid just because it is dry, because the dough itself is dry.

6. Wrap the mixed dough with plastic wrap and put it in the refrigerator 10 minute. If your room temperature exceeds 25 degrees, it is suggested to increase the cooling time 10 minute.

7. At this time, the oven is preheated to 160 degrees, and then we take out the frozen dough, divide it into small portions, weighing about 9 grams, and then put it in a non-stick baking tray one by one, leaving a distance in the middle, because it will expand when baking.

8. Then press the ball with your thumb and let it form a natural crack. Warm reminder, if your baking tray is not non-sticky, be sure to pad it with oil paper to prevent it from sticking.

9. Finally, send it to the middle layer of the preheated oven and bake at 150 and 140 for 20 minutes. Friends who have no hot air mode in the oven at home can use the baking function, and the temperature is the same.

10, the baked product is really crisp and full of milk flavor. Marguerite biscuits with a new taste are crisp, healthy and delicious. It is not difficult to try them quickly.

Tips:

1, you must use powdered sugar to make margaritas. If you use fine sugar, it will not melt easily when baking, and it will be crisp and affect the taste.

Never use salted butter to make this recipe, because the butter content in the recipe is relatively high. If it is made of salted butter, the finished product will be very salty.