How to make Little Mary Biscuits, how to make Little Mary Biscuits delicious, Xiao Ma

1.Egg yolks, powdered sugar, butter, flour ready.

2.The yolk is finely sifted through a small sieve.

3.This is sifted egg yolk.

4.Butter and powdered sugar together.

5.Beat with a whisk and make a pattern.

6.Pour in the egg yolks.

7.After pouring the flour, mix well with a small spatula.

8.Mix well, knead the dough by hand and refrigerate for an hour.

9.The refrigerated dough is divided into small pieces and reunited.

10.If you press it with your thumb, the pattern will appear.

11.Press them in turn and preheat the oven for about 10 minutes.

12.Put it in the middle and bake it at 170 degrees for 20 minutes.

It's crispy and fragrant.

Material. Ingredients: 100g wheat flour, 100g corn starch, 100g butter;

Excipients: 80g icing sugar, 3 egg yolks, 1g salt

Little Mary cookies.

Egg yolks, powdered sugar, butter, flour ready.

The yolk is finely sifted through a small sieve.

This is sifted egg yolk.

Butter and powdered sugar together.

Beat with a whisk and make a pattern.

Pour in the egg yolks. After pouring the flour, mix well with a small spatula.

Mix well, knead the dough by hand and refrigerate for an hour.

The refrigerated dough is divided into small pieces and reunited.

If you press it with your thumb, the pattern will appear.

Press them in turn and preheat the oven for about 10 minutes.

Put it in the middle and bake it at 170 degrees for 20 minutes.

Tips: 1.Refrigerate for an hour.

2.The temperature of each oven is different, and the temperature and time can be set according to your own oven.

The name Margaret was a common name for female aristocrats in medieval Europe, almost as common as Elizabeth. It can be seen that the small biscuit named after Margaret naturally adds a petty bourgeois color. This biscuit is definitely a novice-level biscuit, it does not use a lot of tools, and does not require special materials, simple and simple appearance, but the taste is crispy and delicious, somewhat similar to the taste of Wangzi small steamed buns.

Traditional margarita biscuits use a lot of butter (low flour to butter ratio of 1:1), and eating too much will make you a little tired. I made a slight improvement in the recipe and replaced it with some salad oil, which is much healthier overall and keeps the biscuits crispy.

Since only the yolk part is used, this biscuit is also a suitable choice for babies with egg white allergies. In addition, the amount of sugar and butter in the recipe has been adjusted many times after experiments, so don't adjust it at will.

Ingredients: 100g cake flour, 100g corn starch, 50g unsalted butter, 40g salad oil, 30g powdered sugar, 2 cooked egg yolks.

Step 1: Add the butter softened at room temperature to the powdered sugar, beat with a whisk until viscous and lighten in color. Powdered sugar has a finer taste than white sugar, so if you can't buy powdered sugar, use white sugar instead.

2. Add the salad oil in three parts. For each addition, beat evenly with an electric whisk and add the next time to ensure that the grease is well combined.

3. Add the salad oil for the last time, stir well, and make it creamy as shown in **.

4. Sift the cooked egg yolk through a fine sieve. With the help of the power of the thumb, the egg yolk can be crushed through the sieve, or it can be operated with a tool such as the back of a spoon. Add the sifted egg yolks to the whipped butter. Sifting the egg yolk can make the finished product soft and soft.

5. Sift the cornstarch and cake flour through a sieve into the whipped butter.

6. Knead the dough by hand. The kneaded dough should be slightly dry, but it won't stick to your hands and won't fall apart.

7. Wrap the kneaded dough in plastic wrap, put it in the refrigerator and refrigerate for 40 minutes. When refrigerated, the dough is drier and firmer, and it is more likely to crack nicely when pressed. Of course, there is no problem if it is not refrigerated, and it does not affect the taste.

8. Take a small portion of the dough, roll it into a round ball the size of a glass ball, and spread it evenly on a baking sheet.

9. Gently press them flat one by one with your thumb, and beautiful cracks appear. The size of the small ball does not need to be too large, it looks cute, and it can also avoid the baby from eating too much at one time, and it is also more likely to have beautiful cracks when pressing.

10. Put the biscuits in the middle of the oven preheated to 170 degrees in advance, and bake on top and bottom heat for 15 to 20 minutes. Keep an eye on the surface of the biscuit at all times, and when you see that the biscuit is fully expanded and has a beautiful golden brown color, it is ready to bake. Because the baking efficiency of each oven is different, I will only give the approximate baking time here, and it is good to grasp the specific operation by yourself.

11. The baked margarita biscuits are fully cooled and placed in a clean sealed jar, which can be stored for about 3 days.

When making an appropriate amount of low-gluten flour, butter, cooked egg yolk, corn starch, and white sugar, you must pay attention to grasp the degree of softness and hardness.

Method:1Soften the butter, add fine sugar and salt, stir well, then press the cooked egg yolk on the sieve mesh with a spoon and stir well.

2.Then sieve and knead the low-gluten flour and cornstarch into a dough, and the kneaded dough will be a little dry and not smooth.

3.Put the dough in a plastic bag and put it in the refrigerator for an hour, take it out, knead it into a small dough, and press the almonds on the small dough, and there will be cracks, which is very beautiful.

4.Preheat the oven to 170 degrees for 10 minutes, put the baking tray in and bake for 20 minutes.

Margarita biscuits, crispy and crispy in one bite, melt in your mouth. Compared to cookies, it has both a crispy texture and a better texture.

1.Prepare all the ingredients and soften the butter in advance.

2.Stir in the softened butter with sugar.

3.Beat the butter into a cotton white shape and make it slightly larger.

5.Roll into a powder and mix well with the butter.

6.Sift in low flour and corn flour.

7.Mix well with the chopping method. Wrap in plastic wrap and refrigerate for 1 hour.

8.Take out the dough, divide the dough into several small pieces of about 15g, and roll the small pieces round with your hands.

9.Line the baking tray with oiled paper, place the rolled balls on the baking sheet, and flatten them with your thumb in the middle to allow them to crack naturally.

10.Preheat the oven at 180 degrees and bake for 15-20 minutes.