Marguerite pie

Marguerite pie

Introduction:

"Marguerite has a long scientific name: Miss Marguerite who lives in stressa, Italy. It is said that a baker fell in love with a young lady, so he made this kind of dessert, and took the name of this young lady as the name of this French dessert. Marguerite is an absolute novice biscuit. It doesn't need many tools or special materials. It has a simple and simple appearance, but its taste is crisp and delicious. It's unexpected and surprising. It's similar to Wangzai steamed bread. If you happen to have children who don't like yolks, you must learn how to make them

Production steps:

Step 1: grind and sift the cooked egg yolk

Step 2: soften butter at room temperature, cut into small pieces, add sugar

Step 3: send 2

Step 4: add the sifted egg yolk into the whipped butter and mix well

Step 5: add the sifted corn starch and low gluten flour, mix them evenly, and knead them into a ball (it will be a little dry at the beginning, just knead them into a ball by hand, I put on disposable gloves)

Step 6: wrap the dough in plastic wrap and refrigerate for 20 minutes

Step 7: divide the dough into about 10 grams of small dough, this amount is about 20 parts, rub into small balls and place them in the baking pan (each ball should be separated by a certain distance)

Step 8: press each ball down in the middle with your thumb to form a round cake, and the edge of the round cake will naturally crack

Step 9: preheat the oven, put in the middle layer, heat up and down, 170 degrees, 20-25 minutes, and slightly color the surface

Materials required:

Cooked egg yolk: 1

Butter: 60g

Low powder: 50g

Corn starch: 50g

Powdered sugar: 30g

Note: the time and temperature should be adjusted according to the characteristics of the oven. It's better to stay in front of the oven in the last 5 minutes. It's too unfair if you accidentally burn it

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet