Lemon biscuit(ning meng bing gan )

Lemon biscuit

Introduction:

"I remember when I was a child, I liked lemon biscuits best, so after I bought an oven, I tried to make lemon biscuits, sour and sweet, and the taste was very good."

Production steps:

Step 1: take the yellow part of the lemon peel and cut it into small pieces (remove the white part) for later use.

Step 2: cut the butter into pieces to soften, add sugar and salt, stir well, do not use butter.

Step 3: pour the lemon juice into the butter and stir well.

Step 4: sift in low flour and add lemon peel.

Step 5: cut and mix evenly with a rubber scraper.

Step 6: mix the dough, roll it into a cylinder, wrap it in oil paper, and freeze it in the refrigerator for 20 minutes to make the dough hard.

Step 7: take it out and cut it into thin slices, stack it on the baking tray covered with oil paper (you can't put it on the grill directly, because the slices will fall when they become soft).

Step 8: put into the middle layer of the preheated oven, heat up and down 180 degrees for 20 minutes.

Step 9: when the surface of biscuit turns golden yellow, it can be put out of the oven and sealed after cooling.

Materials required:

Low gluten flour: 200g

Lemon juice: 30ml

Lemon dander: a little

Butter: 120g

White granulated sugar: 100g

Salt: half a teaspoon

Note: please adjust the temperature according to the spleen of your oven.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Ning Meng Bing Gan