Marguerite pie(ma ge li te xiao bing )

Marguerite pie

Introduction:

"What a nice name, Marguerite pie! 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 appearance, but it tastes delicious! Based on the fear of Margaret's high calorie, she didn't dare to do it. Just a few days ago, when I went back to my mother's house, she liked to eat the biscuits I made, so she made this kind of Marguerite biscuit for her! The moment I opened the box, the smell of milk filled all around ~ ~ ~ my parents said it was delicious! Hehe^_ ^They like it. No matter how hard I work, it's worth it! There is no low flour at home, I mix it according to the ratio of common flour and cornmeal 4:1, and the effect is good! "

Production steps:

Step 1: sift the flour and cornmeal

Step 2: cooked egg yolk

Step 3: cut the butter into small pieces and soften at room temperature.

Step 4: powdered sugar

Step 5: soften the butter and add sugar powder.

Step 6: beat with electric beater until white and fluffy.

Step 7: sift the yolks into the whipped butter.

Step 8: sift in the egg yolk and continue to beat well.

Step 9: add the sifted flour in batches,

Step 10: mix well, knead and hold to form a ball.

Step 11: pack the plastic wrap and refrigerate for about 1 hour.

Step 12: divide the dough into small portions of about 8 grams, knead them into a round ball, and place them on a tin foil covered baking tray.

Step 13: press it with your thumb to create a natural crack.

Step 14: preheat the oven, 160 degrees in the middle, up and down the fire for about 15 minutes, the edge can be slightly colored. Keep in the air.

Step 15: cool.

Step 16: cool.

Materials required:

Low powder: 100g

Cornmeal: 100g

Butter: 100g

Cooked egg yolk: 2

Powdered sugar: 45g

Note: baking temperature should be adjusted according to the temper of the oven, not copied.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ma Ge Li Te Xiao Bing