Lemon Milk Cookies

Lemon Milk Cookies

1. 1. The butter is sliced and sent until it is feathery, like the following picture: (Note: The whisk should be sent vertically to prevent the butter from splashing);

2. 2. Add 30g of powdered sugar and beat evenly;

3. 3. Add 10g of egg liquid and continue to beat until a clear goose yellow color can be seen, which means that the egg liquid has been beaten evenly;

4. 4. Use a grater to scrape the skin of half a lemon. If you want a fresher flavor, you can add more. Put it in the butter paste and beat well (note: don't scrape the white part of the lemon, only the yellow skin is needed, because the white part is very bitter);

5. 5. Sift in low-gluten flour, corn starch, milk powder, sieving can avoid agglomeration, and the taste will be more delicate;

6. 6. Use a silica gel knife to stir at the bottom. Note that you must make sure that the flour and butter paste are all mixed evenly, so that the flour and other ingredients are blended together.
7. Mix well. If you like to eat dried fruits, you can chop up dried fruits and mix them well. I added cranberries. Finally, put all the batter into the piping bag, install your favorite piping mouth, and officially start squeezing cookies.

7. 8. Because the water absorption of flour is different, if you feel that the piping bag is not easy to handle, you can also directly make it into a small ball and flatten it.

8. 9. Whirlpool 58M2 used in the steamer;

9. 10. Preheat the upper and lower tubes of the oven + hot air on the back at 180°C for 10 minutes, then put the cookies in and start baking. Enjoy the deliciousness~

Tips:

Successful little tip:
1. The butter is melted at room temperature so that a pit can be easily pushed out, that is, the melting is complete. If the melting is not enough, it will fly, and if the melting is too much, the cookies/cakes will run out of oil. The remedy is to freeze for a few minutes. It is recommended that you use fermented butter;
2. Add cornstarch in an appropriate amount, because it can reduce gluten and make cookies more crispy and delicious;
3. The function of milk powder is to increase the flavor of milk, and it can also be replaced with matcha powder, cocoa powder, and other flavors.
4. Lemons are also used to increase flavor. We only need lemon zest, not lemon juice. It can also be replaced with other volatile fruit peels, such as grapefruit peel, orange peel, etc.;
5. Pay special attention to adding egg liquid, because the egg liquid can help the cookie shape, otherwise the cookie may be too crisp to hold!