Lemon sugar biscuit(ning meng sha tang bing gan )

Lemon sugar biscuit

Introduction:

"It's a summer cookie. Although the amount of butter is large, there are lemons! Sour and sweet taste, plus a small side of sugar, eat two pieces, really appetizer effect, do not feel greasy. Lemon is really the holy fruit in summer

Production steps:

Step 1: soften the yellow, add the powdered sugar and stir together with a spoon

Step 2: beat the butter with a hand beater

Step 3: add lemon juice and stir well in the butter paste

Step 4: sift in the low gluten flour and stir it evenly with a rubber scraper. The finished dough is still wet and sticky

Step 5: wrap the dough in plastic wrap, rub it into long strips, and freeze it in the refrigerator for one hour

Step 6: take out the frozen dough, cut it into 0.5cm thick slices, and coat the four sides with sugar

Step 7: put the biscuits in the baking tray, a little more distance. I think this one is closer. 170 degrees, about 20 minutes

Materials required:

Low gluten flour: 100g

Butter: 65g

Fresh lemon juice: 15g

Sugar powder: 50g

Salt: 1 / 4 teaspoon

Sugar: right amount

Note: This biscuit batter is really wet and sticky, not easy to shape. In fact, you can refrigerate for about 15 minutes. When the noodles are a little hard, take them out and round them a little, and then put them back in the freezer. When the biscuits are put into the plate, the distance should be a little larger. My place is close, so the first batch of baked biscuits are all stuck together, which affects the appearance.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Ning Meng Sha Tang Bing Gan