1. Unsalted butter softened at room temperature
2. Add powdered sugar and mix well with a spatula
3. Then use an electric whisk to stir evenly
4. Clean the lemon peel, then wipe out the dander
5. Add yogurt, milk powder, and lemon zest and mix well
6. Then sift in the low-gluten flour and baking powder, and mix them evenly with a rubber spatula in irregular directions
7. Put the batter into the piping bag
8. Extrude a long biscuit dough on the baking tray
9. After the oven is preheated, heat up to 170 degrees, lower the heat to 160 degrees, and bake for about 20 minutes in the middle layer. After the heat is turned off, continue to simmer for 10 minutes, then take it out and let it cool, and keep it sealed after cooling.
Tips:1. Baking at low temperature can keep the original flavor of yogurt;
2. There is a certain distance between each biscuit blank to prevent the biscuit from swelling and sticking during the baking process;
3. The biscuits made of fresh lemon zest have a strong lemon flavor, but they are a bit bitter!
