Cookie pie:

66g of butter, 66g of powdered sugar, 40g of whole egg liquid and 200g of low-gluten flour.

Perfect liquid:

One and a half egg yolks, 200g whipped cream,106g chocolate.

step

1. Soften butter at room temperature, add powdered sugar and stir well.

2. Add the whole egg liquid and stir well.

3. Sift in low-gluten flour and mix into dough.

4. Divide the dough into 8 parts, put it into a paper cup, shape it into a cup shape, and poke a small hole at the bottom. Oven 180 degree baking 15 minutes.

5. Put the Qiao liquid into a non-stick pan, heat and stir evenly with low fire, and turn off the fire. Put it in a paper bag and squeeze it into a cookie tart. I like the smell of flowing after 2 hours of refrigeration, and the smell of slight solidification after 4 hours of refrigeration.