Sweet and sour: Lemon biscuit(suan tian hao mei wei ning meng bing gan )

Sweet and sour: Lemon biscuit

Introduction:

"I love this cookie! The main reason is that besides the sweetness and crispness of other biscuits, it also has the refreshing and sour taste of lemon. I tried to do it today. It's not cut well and has rough edges. But it's really delicious. "

Production steps:

Step 1: prepare the required materials

Step 2: squeeze the fresh lemon juice, cut the peel into pieces, and scrape off the white part on the inside before cutting.

Step 3: soften the butter and pour the sugar and salt into a bowl. Stir until the sugar and butter mix well. Pour 15ml lemon juice into the butter and stir to mix the lemon juice and butter evenly.

Step 4: sift the low gluten flour into the mixed butter, and then pour in a small spoon of lemon peel to form a uniform dough.

Step 5: put the dough on the chopping board and roll it into a cylinder by hand.

Step 6: put the cylindrical dough on the oil paper, roll up the dough with the oil paper, and put it into the refrigerator to freeze until the dough is hard.

Step 7: take out the frozen dough, slice it with a knife, put it on the baking tray, and then put it into the preheated oven to bake.

Step 8: 180 degrees, middle layer, up and down the fire, bake for about 15 minutes, the surface of biscuit is slightly golden, then out of the oven.

Materials required:

Flour: 84g

Raw meal: 16g

Butter: 30g

Powdered sugar: 30g

Fresh lemon juice: 25ml

Lemon dander: 4G

Salt: 1 / 4 teaspoon

Note: 1, roll into a column after freezing in the refrigerator, do not freeze the time is too long, too hard words cut easily broken.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Suan Tian Hao Mei Wei Ning Meng Bing Gan