1. First make the lemon filling, rub the lemon with salt and then wash it and wipe off the water
2. Shred the lemon zest and set aside
3. Cut the shredded lemon into small pieces, then use a food processor to beat them into puree
4. Add eggs and sugar to the lemon zest and beat with a whisk
5. Add the lemon puree to the lemon egg mixture, stir well, add it to a non-stick pan and simmer over low heat.
6. After boiling thick in a milk pan, switch to a large pan to make a lemon filling with a certain degree of hardness
7. According to the weight of the lemon fillings, divide them into suitable equal parts and round them for later use.
8. Softened butter, add powdered sugar and salt and beat together
9. Add the egg yolk and continue to beat until the egg and butter are completely integrated and feathery
10. Sift milk powder and low-gluten flour into the butter
11. Mix well with a rubber spatula to completely mix the powder and butter until there is no dry powder, and the pastry dough is ready
12. Just like mooncakes, just wrap lemon crispy dumplings
13. Press the wrapped dough into a snowy moon cake mold to form a pattern
14. Heat up and down, middle level, 175 degrees, about 15 minutes, bake until the surface is golden. Take out and cool down and serve. Keep it sealed for 4 hours before eating, the taste will be better.
Tips:The lemon filling has a bitter taste because of the lemon zest, but without the lemon zest, the fiber is not enough and it cannot be made into a filling. If you are afraid of bitterness, you can squeeze out the lemon juice and add winter melon to make the filling.
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