Chinese Food
Marguerite pie
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Marguerite has a very long scientific name - Miss Marguerite who lives in Stresa, Italy. It is said that a pastry maker fell in love with a miss. So he made this kind of dessert and took the name of this miss as the name of this French dessert. Marguerite is an absolute novice biscuit. It doesn't use many tools or special materials. It has a simple and simple appearance. It tastes crispy and delicious. It's surprising. Some of the taste is similar to that of Wangzai bun. If you happen to have a child who doesn't like egg yolk, this cookie must be learned.
Cooking ingredients
Cooking Steps
Step1:Crushed ripe egg yolk and sifte
Step2:Butter softened at room temperature. Cut into small pieces. Add sugar powde
Step3:Send
Step4:Put the sifted egg yolk into the butter. Mix wel
Step5:Add sifted corn starch and low gluten flour. Mix well. Knead into a ball (it will be dry at the beginning. Just knead into a ball by hand. I wear disposable gloves for operation
Step6:Wrap dough with plastic wrap. Refrigerate for 20 minute
Step7:Divide the dough into about 10 grams of small dough. This amount is about 20 portions. Knead them into small balls and put them in the baking pan (each ball should be separated by a certain distance
Step8:Press each ball down with your thumb in the middle to form a pie. The edge of the pie will naturally crack
Step9:After the oven is preheated, put it into the middle layer. Heat it up and down. 170 ℃. 2025 minutes. Color the surface slightly
Cooking tips:The time and temperature are adjusted according to the characteristics of your own oven. It's better to stay in front of the oven in the last five minutes. If you don't care, it's too unfair. Ha has skills in making delicious dishes.
