Cooking Steps

1. 

   Step1:Take a lemon. Put salt in the container.

2. 

   Step2:Rub the lemon peel with salt.

3. 

   Step3:Put the lemon with salt in the container. Add salt. Soak for 15 minutes.

4. 

   Step4:Cut the butter into small pieces. Put it in a container. Soften it at room temperature.

5. 

   Step5:Mix low gluten flour and sugar.

6. 

   Step6:Lemon soaked in salt water. Remove the skin first, cut into thin slices and then dice. Squeeze the peeled lemon out by hand. Squeeze into the container.

7. 

   Step7:Mix the low gluten flour and sugar powder and sift them into the softened butter.

8. 

   Step8:Add lemon juice and lemon peel.

9. 

   Step9:Use a scraper to mix all materials evenly. You can also wear disposable gloves for operation.

10. 

    Step10:Put the fresh-keeping bag into the U-shaped mold of the kitchen. Put the dough into the mold. Press. Make sure to press and compact. Put it in the fridge and freeze it. I spent the night directly.

11. 

    Step11:Take out the dough and warm it for a few minutes. The kitchen mold can also be used in this way. In turn, it can be placed on the biscuit dough. This way, the cutting angle is avoided.

12. 

    Step12:Cut into even sizes. The thickness depends on how much you like to control yourself.

13. 

    Step13:This formula is just enough to make a U-shaped mold. It's just enough to cut out a golden plate for cooking. Cut the biscuit dough and put it into the baking tray. It's used to putting oilpaper on it. There should be a gap between each biscuit. Avoid the biscuit after baking to become bigger and stick together.

14. 

    Step14:Put it in the preheated oven. 165 ℃ for 20 minutes. The temperature of each oven is different. Please control by yourself.

15. 

    Step15:Transfer the baked biscuits to the air line for cooling and sealing.

16. 

    Step16:It's a humble snack. It has a fresh lemon flavor.

17. 

    Step17:I made a cup of rose tea