Lemon biscuit(ning meng bing gan )

Lemon biscuit

Introduction:

"I remember that I just bought an oven, bought baking books and saw this biscuit. At that time, the weather was getting hot, so I thought that the light lemon smell inside made people feel fresh, as if the cool wind was blowing. The taste is sour, sweet and not greasy. I did it at that time, but I didn't take it. I'll do it again this time. "

Production steps:

Step 1: prepare the material. The white part of the lemon peel needs to be scraped off with a knife, otherwise the taste will be bitter. This is the amount of 40 biscuits.

Step 2: cut the butter into pieces, soften and put the powdered sugar and salt into a bowl.

Step 3: stir gently, mix evenly, do not send.

Step 4: pour the lemon juice into step 3, stir well, and let the lemon juice mix with it. But don't kill.

Step 5: sift the low gluten flour into the mixed butter.

Step 6: pour in lemon peel and mix well with photo scraper. Make the flour, lemon peel and butter even to form a uniform dough

Step 7: arrange the dough into a cylinder by hand, wrap it with plastic wrap, and freeze it in the refrigerator for half an hour.

Step 8: take out the frozen noodles, cut them into even pieces and put them on the baking tray. Put it in a 160 ° preheated oven for about 15 minutes, and the surface will be golden

Step 9: when it's out of the oven, let it cool and start.

Materials required:

Low gluten flour: 200g

Butter: 130g

Fresh lemon juice: 30ml

Lemon dander: 10ml

Powdered sugar: 100g

Salt: 2.5ml

Note: when discharging into the oven, don't squeeze too much, or it won't stick together.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Fruity

Chinese PinYin : Ning Meng Bing Gan