玛格丽特饼干制作流程.docxVIP

玛格丽特饼干制作流程 玛格丽特 玛格丽特有个相当长的学名：住在意大利史特雷莎的玛格丽特小姐，据说是一位面点师爱上了一位小姐，于是他做了这种甜点，并把这位小姐的名字作为这款法式甜点的名称。玛格丽特是绝对的新手级 HYPERLINK /view/2913.htm \t /_blank 饼干，它不会用到繁多的工具，也不需要特殊的材料，简单朴实的外观，味道却是香酥可口，有些类似 HYPERLINK /view/1061705.htm \t /_blank 旺仔小馒头的口感。 主料  HYPERLINK /s?wd=%E9%BB%84%E6%B2%B9tp=recipe \o \t /recipe/1057830/_blank 黄油 40g  HYPERLINK /s?wd=%E4%BD%8E%E7%AD%8B%E9%9D%A2%E7%B2%89tp=recipe \t /recipe/1057830/_blank 低筋面粉 40g  HYPERLINK /s?wd=%E7%8E%89%E7%B1%B3%E6%B7%80%E7%B2%89tp=recipe \t /recipe/1057830/_blank 玉米淀粉 40g  HYPERLINK /s?wd=%E7%B3%96%E7%B2%89tp=recipe \t /recipe/1057830/_blank 糖粉 25g 辅料 蛋黄 1个 盐 1g 具体的步骤 1.准备 HYPERLINK /recipe/all/203 \t /recipe/1057830/_blank 黄油，熟鸡蛋（蛋黄），低粉， HYPERLINK /recipe/all/12417 \t /recipe/1057830/_blank 玉米淀粉， HYPERLINK /recipe/all/6146 \t /recipe/1057830/_blank 糖粉 INCLUDEPICTURE \d /pic/step/m/a8/0b/4656040.jpg \* MERGEFORMATINET  2. HYPERLINK /recipe/all/203 \t /recipe/1057830/_blank 黄油室温软化，筛入低粉， HYPERLINK /recipe/all/6146 \t /recipe/1057830/_blank 糖粉， HYPERLINK /recipe/all/12417 \t /recipe/1057830/_blank 玉米淀粉 INCLUDEPICTURE \d /pic/step/m/a9/0b/4656041.jpg \* MERGEFORMATINET  3.一个熟蛋黄 INCLUDEPICTURE \d /pic/step/m/b3/0b/4656051.jpg \* MERGEFORMATINET  4.过筛 INCLUDEPICTURE \d /pic/step/m/aa/0b/4656042.jpg \* MERGEFORMATINET  5.拌匀 INCLUDEPICTURE \d /pic/step/m/ab/0b/4656043.jpg \* MERGEFORMATINET  6.揉成面团，放保鲜袋里入冰箱20分钟 INCLUDEPICTURE \d /pic/step/m/ac/0b/4656044.jpg \* MERGEFORMATINET  7.20分钟后取出，按7克一个揉成球 INCLUDEPICTURE \d /pic/step/m/ad/0b/4656045.jpg \* MERGEFORMATINET  8.大拇指按下即可 INCLUDEPICTURE \d /pic/step/m/ae/0b/4656046.jpg \* MERGEFORMATINET  9.做成 HYPERLINK /recipe/all/737 \t /recipe/1057830/_blank 饼干坯 INCLUDEPICTURE \d /pic/step/m/af/0b/4656047.jpg \* MERGEFORMATINET  10.放油纸上，垫烤盘 INCLUDEPICTURE \d /pic/step/m/b0/0b/4656048.jpg \* MERGEFORMATINET  11.中层，温度150度，15分钟 INCLUDEPICTURE \d /pic/step/m/b1/0b/4656049.jpg \* MERGEFORMATINET