【cranberry Marguerite】

Name: 【cranberry Marguerite】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 40g corn starch; 40g butter; 1 piece Boiled egg yolk; 25g Caster sugar; 0.5g salt; 15g Wine Dried Cranberries

by quenny

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

In other words, it’s been a while since I started baking, but the margarita biscuits that most novices will try to make, but I have never made them once, think about the reason, maybe it's just because of which cooked egg yolk. . .

Yesterday at noon at home, I boiled two eggs for lunch. No, I had the yolk of the boiled egg, so I peeled one out and kept it. I planned to make this marguerite biscuits last time.

material:

40g low-gluten flour, 40g cornstarch, 40g butter, 1 cooked egg yolk, 25g caster sugar, 0.5g salt, 15g wine-stained cranberry

Ingredients

【cranberry Marguerite】

1. Butter melts into a liquid state

2. Add caster sugar

3. With salt

4. Stir well

5. Sift the boiled egg yolks and add to the butter

6. Mix well

7. Sift in the low-gluten flour and cornstarch mixture

8. Knead

9. Dried cranberries and chopped

10. Add to the dough

11. Knead well; put the kneaded dough covered with plastic wrap and put it in the refrigerator for about 1 hour

12. Divide the dough into about 7g/piece, knead round and place on the baking tray

13. Use the belly of your thumb to make a dimple in the middle of the small dough, so that it will split naturally

14. Put it into the middle layer of the preheated oven and bake at 170 degrees for about 25 minutes

15. Keep it in a sealed container after being out of the oven

Tips:
1. The sifted egg yolk is mixed with the butter first to make it more evenly mixed;

2. Cranberry chopped can also be added with flour, and then knead into a dough;