Cooking Steps

1. 

   Step1:Wash and dry the lemon. Slice half of the lemon peel with a spatul

2. 

   Step2:Squeeze out half the peeled lemon juice for us

3. 

   Step3:After 30g butter softens at room temperature, add 25g sugar and whisk until fluffy and white. Don't overdo it

4. 

   Step4:Add half lemon peel + 5g lemon juice + 10g whole egg liquid + 2 drops of vanilla essence and mix wel

5. 

   Step5:Sift 75g of low flour and mix wel

6. 

   Step6:Add a little yellow food pigment, knead into the dough and refrigerate for half an hou

7. 

   Step7:Take out the dough. Divide it into 8 small dough shapes. Heat up and down the oven. Middle layer. 165 °. 20 minute

8. 

   Step8:Heat a little dark chocolate in water until it melts, then put it into a mounting bag. Squeeze out eyes and mout

9. 

   Step9:120g white chocolate is heated in water until it melts, and then it is also put into a flower mounting bag. Fill the mouth of the lazy egg and extrude the protein on the oilcloth

10. 

    Step10:Put the lazy egg on the chocolate protein. Let the chocolate solidif

11. 

    Step11:A litter of white chocolate left in the flower mounting bag is mixed with yellow food pigment. It is squeezed on the lazy egg's mouth with round side face. It extends downward to make a squeezing shape (can be omitted

12. 

    Step12:Lazy egg vanilla lemon chocolate biscui