Marguerite pie

Marguerite pie

Introduction:

Production steps:

Step 1: get the materials ready.

Step 2: Boil the eggs with cold water, shell and take out the yolk, put it into a hand-held flour sieve, and press it into powder with a spoon.

Step 3: mix the low gluten flour, corn starch and egg yolk powder, and knead them by hand.

Step 4: cut the butter into small pieces, soften it at room temperature until the mark can be easily pressed out, and beat it at low speed with an electric beater.

Step 5: put all the powder into the whipped butter

Step 6: knead by hand to mix the powder and oil. It will be dry at the beginning.

Step 7: until the powder and oil are completely combined, the biscuit dough is formed

Step 8: knead the dough into long strips, and then cut it into 18 portions

Step 9: knead the dough into a uniform ball with both hands.

Step 10: put the ball on the baking tray, press flat in the middle with your thumb, and crack the edge.

Materials required:

Butter: 60g

Powdered sugar: 30g

Low gluten flour: 50g

Corn starch: 50g

Cooked egg yolk: 1

Note: 1. If there is no powdered sugar, you can use a blender to break the fine granulated sugar, and the powdered sugar is powdered sugar. 2. The eggs should be cooked until fully cooked, so that the yolk is dry and easy to be pressed into mud. 3. In the third step, you should patiently mix the yolk and flour to make the color of the mixture consistent. 4. When the biscuit is dry, you should watch it for the last 5 minutes. When you find that the biscuit is colored, you should take it out immediately to avoid too deep coloring

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet