Marguerite pie

Marguerite pie

Introduction:

Production steps:

Step 1: get the materials ready.

Step 2: butter softens naturally at room temperature.

Step 3: mix the butter with powdered sugar.

Step 4: egg yolk.

Step 5: grind the yolks and sift them into the whipped butter.

Step 6: mix well.

Step 7: mix cornstarch and flour and sift into butter.

Step 8: cut and mix evenly with a rubber scraper.

Step 9: knead it into a ball by hand, put it into a fresh-keeping bag and refrigerate for 1 hour.

Step 10: knead into small balls of about 10 grams each.

Step 11: press separately.

Step 12: preheat the oven 160 degrees, heat up and down the middle layer, about 20 minutes. (pay attention to the color change, the coloring is basically good.)

Materials required:

Low gluten flour: 100g

Corn starch: 100g

Powdered sugar: 60g

Butter: 100g

Cooked egg yolk: 2

Note: 1. The temperature of each oven is different, so no matter what you bake, you should observe the color change to prevent over baking. 2. Powdered sugar is indispensable, and the taste of fine granulated sugar will be much worse.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet