Fragrant Lemon Cookies
1.
Remove the white part of the lemon zest and chop finely for later use.
2.
Soften the butter beforehand. Weigh all the materials. Pass the low powder through a mesh sieve for use.
3.
After the butter has softened, whip it slightly, and when it is a little white, add the powdered sugar in 2 times and mix well.
4.
Add egg liquid in small portions and continue to beat. After each addition, stir evenly at medium speed, and then add the next time.
5.
Add egg liquid in small portions and continue to beat. After each addition, stir evenly at medium speed, and then add the next time.
6.
Add lemon juice and lemon zest, and beat evenly.
7.
Whipped butter is very fluffy, whitish and shiny. There is no resistance when it is sent, and it is very smooth.
8.
Sift in half of the low powder and mix well.
9.
Sift in the other half of the low flour and mix well.
10.
Cut and mix evenly with a spatula. Be careful not to over-mix
11.
Put it into a piping bag with an 8-tooth chrysanthemum mouth, and use a scraper to push the batter to the direction of the flower mouth.
12.
Squeeze the cookie pattern on the baking sheet. The butter is beaten in place and it is easy to squeeze out.
13.
Put it into the middle layer of the preheated 180 degree oven, hot air, 180 degrees for 25 minutes. In the last few minutes, be sure to observe and be careful of over-baking.
14.
The freshly baked biscuits are soft, and they will become crispy if they are moved to the baking net to cool down. Then sealed and preserved.
Tips:
1. Don't over-stirring after adding low powder, otherwise tendons will appear easily.
2. In order to prevent the batter from overflowing from the piping bag, tighten the upper end of the bag or use a sealing clip. After squeezing out a part of the batter, use a spatula to push the remaining batter to the tip of the mouth to reduce waste.
3. After being slightly cooled, put it on the cooling rack until it is completely cooled, and then put it in the fresh-keeping box for storage. Prevent dampness and softening.
