pâte sucrée ～ Tao Pi's recipe for Xiao Xiao, thank you very much for Huan Huan's translation. The tapi is crisp and crisp, delicious! The steps are a bit troublesome but worth it, this dosage can be done 2 to 3 times. Will it be your reserved recipe 🙂
Preparation: softened butter, sieved with low powder
Mix the egg yolk and water, add sugar and salt, mix in the refrigerator, and keep it in the refrigerator (do not pass it)
Mix butter with a rubber knife until smooth
Pour the low powder into the butter and cut it with a rubber knife on the side.
When the whole is cut into pieces and the powder is basically invisible, add step ② in batches until the batter is fully absorbed, do not stir too much
Put it in the refrigerator for one night