Lemon biscuit(ning meng bing gan )

Lemon biscuit

Introduction:

"This biscuit is the first time that I tried to change butter into corn oil. Because of Jun Zhi's prescription, I beat the oil and sugar 60% as usual, so this time, although it was successful, it was more tortuous. Because there was too little oil, it was difficult to form. Originally, it was kneaded into a cylinder, but later it was frozen, but it didn't form. When I touched it, it broke up. I still tried to make it square and solid, although it was not solid It's easy to disperse, but at least it's safely put into the oven. If you want to try, remember to add more oil. "

Production steps:

Step 1: rub the fresh lemon with salt (this is more hygienic), and then squeeze the juice

Step 2: cut the lemon peel into small pieces. Before cutting the lemon peel, scrape off the white part on the inside with a knife, otherwise the taste will be bitter

Step 3: put the corn oil into the basin, and pour the sugar powder and salt into the bowl

Step 4: stir gently to mix the sugar and butter evenly. Instead of whipping the butter, pour the lemon juice into the butter and continue to stir gently to make the lemon juice and butter mix evenly.

Step 5: sift the flour into the butter

Step 6: pour in a small spoon of lemon peel

Step 7: mix the flour, lemon peel and butter well with a rubber scraper

Step 8: put the dough on the chopping board, knead it into strips, put the cylindrical dough on the preservative film, roll up the dough with the preservative film, and put it into the refrigerator to freeze for more than 1.5 hours until the dough is hard

Step 9: take out the frozen dough, cut it into thin slices with a knife, arrange it on the baking plate, then put it into the preheated oven and bake it at 180 degrees for about 15 minutes. The surface of the biscuit is slightly golden, and then it can be out of the oven

Materials required:

Low gluten flour: 100g

Fresh lemon juice: 15ml

Lemon peel: 1 teaspoon

Corn oil: 40g

Sugar powder: 30g

Salt: 1 / 4 teaspoon

Note: corn oil 40g (I suggest it can be added to 55g)

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Ning Meng Bing Gan