Chinese Food
Linzer San
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It's a biscuit with spices. It's a jam sandwich biscuit improved from linzta, a famous Austrian product. The combination of Yugui powder, spice and lemon peel makes the biscuit unique in flavor. With nut embellishment and sweet and sour jam, the biscuit has a strong taste and a more balanced taste. Fang Ziyuan comes from Japanese popular dessert teacher Yuko Xiong Guyu's ultimate taste pursuit.
Cooking ingredients
Cooking Steps
Step1:Soften butter and add sugar powder. Stir until fluffy. Add milk in several times. Stir until well combined.
Step2:Add lemon peel. Sift in low gluten flour, corn starch, almond powder, cocoa powder and cinnamon powder.
Step3:Mix the batter without dry powder. Put the batter into the bag with sanyeng 48 single side wavy flower mouth.
Step4:On the endless baking tray. Extrude a strip about 6cm long. Next to it, squeeze another one.
Step5:Place the chopped pine nuts in the center and press slightly. Place them in the middle layer of the oven that is preheated to 180 degrees. Bake for 12 minutes.
Step6:After the biscuit cools, spread jam on it and fold another biscuit to taste.
Step7:Finished picture - make a cup of coffee. Grab a handful of nuts. Have a slice of Linz jam sandwich biscuit. Enjoy the sunshine afternoon
Step8:Finished picture - Crispy cake, rich taste and delicious snacks
Step9:Finished picture - beautiful.
Step10:Finished picture - look at this jam. Capricious. If not, the biscuit will absorb the water of jam. It will not be crispy if it is wet.
Cooking tips:1. When extruding the cake, let the extruded bag lie down to make the wave pattern clear. 2. In winter, the batter should be extruded quickly. The longer the time is, the harder the batter will be. In summer, the batter will not be affected. 3. It's recommended to put jam in when eating. This can ensure the crispness of biscuits. You don't need to worry about the influence of jam moisture and moisture. There are skills in making delicious dishes.
