Yogurt, Cranberry, Margarita, Aesthetic Pastry-winners of Lezhong Colorful Summer Baking Competition

Name: Yogurt, Cranberry, Margarita, Aesthetic Pastry-winners of Lezhong Colorful Summer Baking Competition
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g butter; 2g salt; 200g Low-gluten flour; 60g cranberry; 50g Powdered sugar; 4 Boiled egg yolk; 200g corn starch; 50ml Yogurt

by Cai Cai Baking House

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Marguerite is a pastry with a story. The taste of this pastry is unique to me. The taste is super good. It can be said that it melts in the mouth! Because a large amount of egg yolk is added to the pastry, it is full of milk and egg yolk flavor in your mouth. One bite will definitely give you different taste buds~~
Margarita pastry is especially suitable as an office meal replacement snack, the best choice for afternoon tea and breakfast with milk~"

Ingredients

Yogurt, Cranberry, Margarita, Aesthetic Pastry-winners of Lezhong Colorful Summer Baking Competition

1. Prepare the ingredients and soften the butter at room temperature

Yogurt, Cranberry, Margarita, Aesthetic Pastry-winners of Lezhong Colorful Summer Baking Competition recipe

2. After the butter is beaten, pour in powdered sugar and salt, mix it thoroughly with a whisk, and the butter will be white.

3. Crush the egg yolk and pour it into a basin, then use a whisk to mix the egg yolk and butter well, add the yogurt.

4. Chop the cranberries with a knife (be careful not to crush them too much), then pour them into a mixed container

5. Stir evenly with a whisk

6. Mix the low-gluten flour and cornstarch evenly in advance, and sift through a mesh sieve into the already mixed container! The flour should be dry when it is in its state, but it can also be made into balls, and then wrap it with plastic wrap and put it in the refrigerator compartment of the refrigerator for about half an hour (note that refrigeration is not frozen)

7. This step is to get styling! Make the dough evenly into small doughs of 15 grams each, and then knead it with your hands to form a ball, and then use the softness of your fingers to press the small dough into a natural crack, instead of deliberately making a mouth!