Lemon biscuit(ning meng xiao bing gan )

Lemon biscuit

Introduction:

"I remember when I first learned how to bake, when I saw Jun Zhi's lemon biscuit, it didn't arouse my desire to try too much. Instead, I was busy making some eye-catching snacks. The first time I did this, I just wanted to wipe out the lemon at home as soon as possible. Its appearance was too ordinary. But when I tasted it, I immediately changed my opinion - crisp and refreshing, which made the whole person look fresh and fresh. My family members did not hesitate to praise and praise. Even LG, who always did not like desserts, said: This is the best, you can sell it! So do the children. For him, the most memorable ones are "Marguerite biscuits" and "lemon biscuits". They are both simple and delicious biscuits, but they have two different tastes. After eating the meat for several days, let's have a lemon biscuit to refresh it! "

Production steps:

Step 1: 200g low powder, 100g butter, 100g sugar powder, a little salt, 30ml lemon juice, 1 tablespoon lemon dander.

Step 2: soften butter, add sugar powder and stir well.

Step 3: add lemon juice and stir well.

Step 4: sift in the low flour and mix slightly.

Step 5: add lemon peel and make a dough.

Step 6: divide the dough into two pieces, put it into a fresh-keeping bag, roll it into a cylinder about 3cm in diameter, and freeze it in the refrigerator for more than 2 hours (every time I freeze it in the refrigerator for one day to save time, and then do it the next day).

Step 7: cut the cylinder into 3 mm slices and put it into the baking tray.

Step 8: put it into a preheated 180 degree oven for 15 minutes, and the surface turns yellow.

Step 9: bake it.

Materials required:

Low powder: 200g

Butter: 100g

Sugar powder: 100g

Salt: a little

Lemon juice: 30ml

1 tablespoon lemon peel

Note: I reduced 30g butter, the taste is crisp, with lemon fragrance, very refreshing feeling, like to crisp point friends can increase 30g butter.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Ning Meng Xiao Bing Gan