1. The material is weighed and reserved.
2. Beat the butter and squeeze in the lemon juice.
3. Add the egg mixture three times and beat evenly.
4. Beat into delicate feathers.
5. Sift in the low-gluten flour and mix well with a spatula.
6. Put it in a piping bag and squeeze it into the baking tray.
7. Try to be as small as possible
8. The oven fires up and down at 210 degrees for 10 minutes. The oven I just changed seems to be unevenly colored.
9. Take out to cool, seal and store. . .
Tips:1. If low-gluten flour is not available, it can be neutralized with cornstarch and flour, the ratio of 1:3 is fine.
2. Don't stir the batter too much, so as not to become gluten and affect the crispy taste.
3. The oven must have a good temper, the temperature of each oven is different, mine is a new oven, the color is not very uniform.
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