Cooking Steps

1. 

   Step1:Prepare raw material

2. 

   Step2:Put [sugar], [low flour], [almond slices] into the container, mix gentl

3. 

   Step3:Wash the lemon, peel the [lemon peel] and put it into the basin, gently mix the meyerlemon I use, which is also called Chinese lemon or wild lemon. It's probably the mixture of orange and lemon. The fragrance of lemon and orange on the surface can also be replaced by ordinary lemon or orange / pay attention not to peel the white part when shaving

4. 

   Step4:Remove the yolk from the egg and put the [protein] in the basi

5. 

   Step5:The most important thing in making biscuits is butter, which is the key to determine whether the biscuits are delicious. So we can never make do with the choice of butter. My family always has presidential butter, which is one of the best butter purchased in the market. The fermentation technology makes the biscuits more fragrant, There's no smell in the aftertaste at all. Besides, my favorite thing is to open the wrapping paper of the president's butter, and set a scale every 20g, so that you can accurately take the weight you want without using a scale, and you can also wash one less bowl and basin, which is the good news for the roaster.

6. 

   Step6:Melt the [presidential butter] and put it into the basin after it is slightly cooled. Mix it gently. Note that each mixing action above should be as light as possible to avoid damaging the integrity of the almond slices

7. 

   Step7:Preheat the oven 165 degrees, scoop the biscuit paste onto the baking tray with baking paper, flatten the back of the scoop gently, and press it as thin and even as possible (you can see the baking paper vaguely), and do not press the edge too thin, otherwise it will be easily burnt when baking

8. 

   Step8:[160170 ℃ / 10min] or so, bake until the biscuit is golden and uniform in color

9. 

   Step9:The biscuit just taken out is soft. At this time, the concave shape can be put on the bottle or rolling pin. I use the baking stick mold. Pay attention that the front (uneven surface) is convex

10. 

    Step10:If you can't finish it, you can put it in a sealed container. If you have the conditions, you can put it in a food desiccant and keep it for 57 days. However, to avoid it being affected by the damp flavor, I will eat it up within 2 days after baking. After all, such a crispy and delicious almond tile with strong fragrance and a little fresh lemon aroma is put at hand, which can't stop at all.