Lemon Muffin

Lemon Muffin

Introduction:

"It's a very soft biscuit. Call it a biscuit, but it's not as crisp as a biscuit. Call it a cake, it's not like it. Add lemon crumbs to make the muffin full of lemon aroma, a delicious taste of lemon, a very good small muffin

Production steps:

Step 1: prepare the required materials.

Step 2: wash the lemon with salt, wipe out the skin and chop it up

Step 3: soften butter to room temperature, add sugar.

Step 4: then beat the butter.

Step 5: add egg white several times.

Step 6: mix well.

Step 7: then add the lemon peel.

Step 8: sift in the low gluten flour.

Step 9: mix well.

Step 10: put it into the decoration bag.

Step 11: spread oil paper on the baking pan and squeeze the batter to finger size.

Step 12: put the batter into the preheated oven within 200 degrees, bake in the middle layer for 7 minutes, take it out, cool and sprinkle with powdered sugar.

Materials required:

Butter: 60g

Powdered sugar: 60g

Egg white: 2

Low gluten flour: 75g

Lemon shreds: right amount

Note: oven temperature should be adjusted according to your own temperature. If you want a crisp biscuit, leave the biscuit in the oven after baking to cool to hand temperature, and then seal it in a sealed bag.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet