Almond Marguerite

Name: Almond Marguerite
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 90g corn starch; 100g butter; 50g Powdered sugar; (Cooked) 2 pieces Egg yolk; 1g Fine salt; A few Almonds

by Little idiot

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

A small biscuit that is most suitable for novice bakers. The production process is very simple and the taste is really good. I added almonds on top of the margarita biscuits this time to add more flavor to the biscuits. It is made by Supor Air Fryer, and it is easier to master than an oven. The biscuits are perfectly baked in just 10 minutes.

Ingredients

Almond Marguerite

1. Mix 90 grams of corn starch and 100 grams of low-gluten flour.

2. 100 grams of butter is softened at room temperature, 1 gram of salt, and 50 grams of powdered sugar.

3. Beat with a whisk until the hair turns white.

4. Peel out 2 egg yolks from the boiled eggs, grind them into the whipped butter with a sieve and mix well.

5. Sift in the powder mixture.

6. Mix well with a spatula and knead it into a dough by hand.

7. Put it in a fresh-keeping bag and keep it in the refrigerator for about 1 hour.

8. The refrigerated dough is divided into small doughs of 15 grams each, and the baking pan of the Supor air fryer is covered with tin foil. Place in the baking tray.

9. Put an almond on top of each.

10. Press flat with your thumb.

11. Fill the air fryer. The time is set to 10 minutes.

12. Start running.

13. Time is over, crispy, crispy and fragrant.

14. The Supor Air Fryer is completed perfectly.

Tips:
1. Everyone likes different sweetness, the amount of powdered sugar can be adjusted according to their own taste.
2. When putting almonds, you can also press the dough out of the finger sockets and then put the almonds in the press. Don't press all the almonds and then put the almonds, otherwise the almonds will fall off when they are cooked.
3. If there is no air-turning fryer, you can use the oven. The steps are the same, and the temperature and time are according to the usual temperature of baking the biscuits.