Cooking Steps

1. 

   Step1:Cream butter with sugar and milk as shown in the picture.

2. 

   Step2:Sift the salted egg yolk. Remove the center of the egg and a small ball.

3. 

   Step3:Mix well with beaten butter paste. Add low gluten flour and corn starch.

4. 

   Step4:After adding low gluten powder and corn starch, fully knead and mix into dough. You can also refrigerate for 1 hour in this step. Then carry out the following steps. Follow your mood.

5. 

   Step5:Knead it into small balls.

6. 

   Step6:Press out the natural texture of Marguerite. Refrigerate for 1 hour. Froze

7. 

   Step7:My oven is hot tempered. Preheat it for ten minutes at 150 ° C and then let it go for 20 minutes. Bake it for 25 minutes in dark color. Like light color for 20 minutes. Another is to change the recipe - change the salted egg yolk into two cooked white water egg yolks and add 1g salt.