Cooking Steps

1. 

   Step1:Wash the lemon. Soak it in salt water for 10 minutes. Dry the water. Use a peeler to peel off the yellow skin. As long as the yellow part and the white part are bitte

2. 

   Step2:Squeeze 15g lemon juice into the scurf. Squeeze it by hand through the juicer

3. 

   Step3:Butter melts in water. Keep it flowing. But not too hot. Just feel the temperature with your hands

4. 

   Step4:Preheat the oven. Heat up and down 170 ℃. Because the batter is easy to defoaming, preheat the oven before you knock the eggs. Put two whole eggs and two yolks into the egg beating basin. Add all the sugar and salt at one time. Stir several times. Let the sugar sink to the bottom. Otherwise, it will fly out when it's going to pass

5. 

   Step5:Electric eggbeater is used for high-grade operation, until the egg liquid thicken

6. 

   Step6:Pour in the prepared lemon juice. Change the hand beater. Stir quickly and evenl

7. 

   Step7:Sift in the flour with low gluten. Also use the hand eggbeater to quickly mix it evenly. Circle it until you can't see the white flour. There is no grain

8. 

   Step8:Add butter. Mix well as wel

9. 

   Step9:Mix the batter. Pour it into the decoration bag. Then squeeze it into the paper cup

10. 

    Step10:Heat up and down for 170 ℃ and bake for 30 minutes. It depends on your oven. The surface is scorched yellow

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin