Making Marguerite cookies at home
Originated in Italy, Marguerite is a novice biscuit. It doesn't need many tools or special materials. It has a simple and simple appearance and tastes crispy and delicious.It's about 60 biscuits. The temperature can't be high and the time can't be long. Will affect the color.
Step 1 . Butter and powdered sugar can be stirred and pressed evenly without using an egg beater. Butter is easy to collapse after being stirred and baked too much.
Step 2 . Press the egg yolk into a fine paste, and mix it with the butter mixture evenly pressed.
Step 3 . After mixing evenly, sift the flour and corn starch and press them three times to mix them evenly.
Step 4 . Divide into 5 pieces after clustering. Use edible pigments to adjust them into red, pink, green and egg yellow. The remaining one is light yellow when it comes out of the oven.
Step 5 . Five colors, first wrap them with cling film to prevent the epidermis from drying, and then divide them into 10g small balls one by one to wrap the circles.
Step 6 . The remaining dough is pressed out for decoration.
Step 7 . Bake the three layers of 80s at 145 degrees for 15 minutes and then come out of the oven.
Step 8 . Melt the black and white chocolate in advance, and finish the final decoration after the biscuit cools down.
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