1. Prepare the ingredients we need
2. Wash the fresh persimmons, remove their stalks, and put them in a broken wall cooking machine, adjust to gear 3, and beat them into puree;
3. Pour the pureed persimmon sauce into a small pot, simmer on low heat, add rock sugar and lemon juice, and boil on low heat;
4. Cut the butter into small pieces to soften, and beat with a whisk until smooth;
5. Add powdered sugar and continue to beat until the butter is smooth and slightly enlarged;
6. Add the beaten egg liquid three times, each time until the egg and butter are completely fused, then add another time;
7. After whipping, sift in low-gluten flour, knead it into dough, roll it into thin noodles, put it in the refrigerator and freeze for 5 minutes;
8. Take out the frozen noodles, buckle out with a biscuit mold, fill a plate and set aside;
9. Turn on the oven and adjust the upper and lower temperatures to 150°C. (This oven is Joyoung KX-32J92A, and you need to grasp the time for your own oven). Preheat for 5 minutes. After preheating is complete, put the biscuit dough into the middle of the oven for baking 15-20 minutes;
10. Wait until the baking is complete, put the persimmon jam on the biscuit, and then put another biscuit.
Tips:When baking biscuits, you need to master the time yourself. It is best to watch it on the side for the last 5 minutes to avoid baking!
