Name: The Deliciousness of The Peel---rough Sugar Lemon Biscuits
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 15g milk powder; 65g butter; 50g Egg liquid; 15g Lemon zest; 5g rum; 45g Powdered sugar; 1/2 tsp Baking powder; 1/4 teaspoon salt; Some (surface decoration) Coarse sugar

The Deliciousness of The Peel---rough Sugar Lemon Biscuits

by Crazy cooking father

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Although I often do baking, the business is fairly proficient, and it is inevitable that there will be times when the ship is overturned in the gutter. For example, Fei’s mom bought a few fresh lemons last week. The beautiful orange rind made people feel the urge to plan and make snacks. It was just that she had to tutor her homework after get off work every day, and the time was too tight to get started. On this day, through the girl's enthusiasm, I completed all the homework at school. After get off work, I quickly shaved off the skin of a lemon and prepared to make a crude sugar lemon biscuit. The first few steps are all smooth, but in the final baking step, based on personal experience, I believe that the formula with more butter content does not need to put tin foil or grease paper on the bottom of the baking tray. As a result, all the biscuits are found to be firm after baking. It sticks to the bottom of the plate and is difficult to pick up directly (the egg liquid sticking to the sugar drips slightly and sticks to the bottom of the plate). When I tried to knock them down one by one, the appearance of the biscuits was already terrible. Although the taste is remarkable and it has been unanimously affirmed by women of all sizes, but in order to find the place, I quickly stripped another lemon the next day and modified it to a low-oil formula. In the end, both the appearance and the taste completely met the expectations. The request is complete. Only after that, there were two more white lemons with their beautiful skins removed and shivering in the refrigerator, resentful and helpless.

The Deliciousness of The Peel---rough Sugar Lemon Biscuits

1. The butter is softened at room temperature, add salt and powdered sugar to beat, then add egg liquid in portions, and beat until finely blended;

The Deliciousness of The Peel---rough Sugar Lemon Biscuits recipe

2. Use a vegetable scraper to shave off the skin of the lemon into crumbs (one lemon is enough), add it to the egg batter, and at the same time add rum and stir evenly;

3. Sift and add low-gluten flour, baking powder and milk powder;

4. Cut and mix evenly with a spatula and form a dough by hand;

5. Take half of the dough and knead it into a cylindrical strip with a diameter of about 4 cm, roll it up with oiled paper, and freeze it in the refrigerator. In the same way, knead the other half into a strip and freeze it;

6. Take it out after 40 minutes, brush a little egg liquid on the surface, roll it in the coarse sugar and cover it with granulated sugar;

7. Remove the irregular parts of the head and tail, and cut into cakes with a thickness of 67 mm;

8. Put greased paper in the baking tray, and place the biscuit blanks in it, leaving a gap of one centimeter between the two. Preheat the oven to 175 degrees, put the baking tray in the middle layer and bake for 10 minutes to color, and turn to 150 degrees to continue baking 10 minutes will do.

Tips:
This type of biscuit has more egg liquid, and the taste is crispy and harder. At the same time, I tried a recipe of 90 grams of butter and 25 grams of egg liquid. The taste is crisp, rosy and sweet. You can also use this formula if you are not afraid of high calories;
When slicing lemon zest, be careful not to dig into the white part, otherwise it will affect the texture and taste;
In the last step of rolling sugar, do not brush too much egg liquid on the surface, otherwise it will be easy to shed during baking and stick to the baking tray. A thin layer can stick to the sugar to the degree;
When baking, be sure to put a pad on the bottom of the baking tray. Don't think that the amount of butter will not stick. Because of the whole egg liquid on the surface, it will be sticky, very, very powerful! Don't avoid it, it's best to put a piece of oiled paper.