Lemon Curd Cookies

Name: Lemon Curd Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g milk; 40g Caster sugar; 2g salt; 160g Unsalted butter; 200g Wheat flour; 30g Almond powder; 1 piece yolk; 30g Lemon juice; 20g butter

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This summer vacation, the high temperature continues everywhere, and going out in such weather really requires courage and physical strength. It's better to do it with the kids at home and make some crispy cookies to eat. Usually the cookies we eat are sweet. In fact, this kind of lemon curd is sweet and sour, and has a fragrant fruit flavor, which is much better than ordinary cookies.
The temperature is high, the butter softens faster, and the cookie batter is squeezed smoother. The operation is very simple, the materials used are also very simple, no need to add eggs and whipped cream. Squeeze lemon curd on the heart of the cookie flower, which is sweet and sour but not greasy. My kids like it very much. Let's take a look at the practice.
Cookies: 40 grams of milk, 40 grams of caster sugar, 2 grams of salt, 160 grams of unsalted butter, 200 grams of wheat flour (low-gluten flour) for arowana pastry, 30 grams of almond flour (the same amount of low-gluten flour can be replaced).
Lemon curd: 1 egg yolk, 30 grams of lemon juice, 40 grams of caster sugar, 20 grams of butter. "

Ingredients

40g Milk
40g Caster Sugar
2g Salt
160g Unsalted Butter
200g Wheat Flour
30g Almond Powder
1 piece Yolk
30g Lemon Juice
20g Butter

Lemon Curd Cookies

1. Prepare all kinds of ingredients; cut butter into small pieces and soften at room temperature; preheat the oven at 170 degrees for 10 minutes.

2. Use an electric whisk to whip the softened butter until the color becomes lighter and the volume expands into a fluffy feather-like shape.

3. Heat the milk slightly, mix it with salt and sugar, and let it cool to room temperature.

4. Pour the milk solution into the butter in two portions and beat until fully incorporated.

5. Sift in the mixture of low-gluten flour and almond flour and mix well.

6. Put the cookie batter into the piping bag, and install the eight-tooth or ten-tooth piping nozzle.

7. Squeeze out cookie-shaped cookies of the same size on the baking tray.

8. Put it in the middle and lower level of the preheated oven and bake at 170 degrees for 15-18 minutes. The specific time and temperature should be increased or decreased according to the actual oven temperature of different ovens. Be careful not to overheat, so as not to over-color the surface of the cookies.

9. While baking the cookies, prepare a variety of ingredients to make lemon curd.

10. Pour the egg yolks, lemon juice and caster sugar into a small pot, heat over medium-low heat, stirring constantly, until the mixture becomes thick. After removing the heat, add the butter, melt the butter with the remaining temperature, and stir until smooth and delicate.

11. The baked cookies are taken out of the oven and placed on a drying net to cool.

12. Sift the lemon curd into a piping bag and squeeze it on the cooled cookies.

Tips:
Tips: The low-gluten flour I use is wheat flour for Arowana pastry (low-gluten flour). The flour is fine, there is no impurities after sieving, and the gluten is low. The cookies are not deformed after baking, the pattern is clear, and the taste is crispy.