Lemon pastry(ning meng su bing )

Lemon pastry

Introduction:

"This biscuit is a snack made of egg yolk. The round biscuit is covered with granulated sugar. It is sour and sweet with lemon peel. It is very delicious as a snack for afternoon tea."

Production steps:

Step 1: prepare the material, wash the lemon, grind the rind into powder with a grinder, squeeze the pulp with 1 small spoon, cut the butter into small pieces, and sift the flour;

The second step: butter is made into cream by egg whisk.

Step 3: add fine granulated sugar and beat until the color turns white;

Step 4: add egg yolk, lemon juice and rum twice, mix well; add lemon peel and mix well;

Step 5: add the sifted powder twice,

Step 6: use a scraper to rub and press on the bottom of the basin to form a ball;

Step 7: take about 15g of dough and knead it into 12cm long strips (if the dough is too soft, put it in the refrigerator for a while),

Step 8: flatten one end,

Step 9: turn around the end,

Step 10: coat the surface with a layer of fine granulated sugar (the dosage is beyond the formula),

Step 11: keep the biscuit dough in a proper space and place it in the baking tray;

Step 12: preheat the oven 160 degrees, middle layer, 18-20 minutes, slightly color the bottom of biscuit.

Step 13: take it out immediately after baking and put it on the grill to cool.

Materials required:

Medium flour: 224g

Corn starch: 56 G

Salt free butter: 130g

Egg yolk: 2

Fine granulated sugar: 70g

Lemon: 1

Rum: 12ml

Note: finished product: 42 pieces; surface decoration: appropriate amount of fine granulated sugar

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ning Meng Su Bing