Marguerite heart(ma ge li te hua xin ban )

Marguerite heart

Introduction:

"We have been invited again for our son's birthday. I feel that more and more people are invited now. Why! Because every time I bring a handmade cake or biscuit as a gift, the children are envious. Is it for% ￥ this time *￥##￥？ No matter what, we can't let the children down. In the evening, we start to toss biscuits again. We offer our favorite biscuits with Marguerite and jam. Is the beautiful Marguerite flower more beautiful with flower core? I've done it once before. They all like it. I hope the birthday student will like it

Production steps:

Step 1: boil two boiled eggs and take the yolk. Put the egg yolk on the screen and press it with your fingers to squeeze out the egg yolk.

Step 2: after the butter is softened, add sugar powder and salt, and beat with an egg beater until the volume is slightly enlarged, the color is slightly lighter, and the shape is puffy

Step 3: pour in the sifted egg yolk and stir well.

Step 4: sift in low gluten flour and corn starch

Step 5: knead the dough by hand.

Step 6: pack the kneaded dough in the fresh-keeping bag and put it in the refrigerator for more than half an hour.

Step 7: take out the frozen dough, take a small piece, knead into a number of small balls.

Step 8: put the ball on the baking tray and press it flat with your thumb

Step 9: when pressed flat, the biscuit will crack naturally.

Step 10: put the jam into the decoration bag and squeeze a little jam in the middle of the biscuit

Step 11: put in the preheated oven 170 degrees, about 20 minutes

Step 12: when the edge is slightly yellow, it can be taken out of the oven and sealed after cooling.

Materials required:

Cooked egg yolk: 2

Low gluten flour: 100g

Corn starch: 100g

Butter: 100g

Powdered sugar: 60g

Salt: 1 pinch

Strawberry jam: right amount

Note: jam should not be squeezed too much, otherwise it will be full when baking, which is not good for storage!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Ma Ge Li Te Hua Xin Ban