Linz Crackers
By VicentaLakin
It's a biscuit with spices, and it's a heartbread cracker that has improved the Austrian famous Linzta. The mix of cinnamon fragrances, lemon crumbs, makes the cookie taste unique, plus the pretense of nuts, the mix of sour sweet sauce, and makes the whole cookie taste thicker and more balanced. It's from the Japanese sweets teacher, Yuko Kubiya, who's in the extreme tastes。
Recipe Recommendations
- unsalted butter 45 grams
- low-gluten flour 55 grams
- powdered sugar 35 grams
- milk 15 grams
- lemon zest 1/4 of
- almond powder 20 grams
- cinnamon powder 1/8 teaspoon
- corn starch 15 grams
- cocoa powder 2 grams
- jam appropriate amount
- gin appropriate amount
Steps for Linz Crackers
1
After softening butter, sugar powder is added, and when it is constricted, milk is added in stages, and it is conflated to full integration。
2
Add lemon crumbs and sift in low-banded powder, corn starch, almond powder, cocoa powder, cinnamon powder。
3
The paste is mixed in dry powder, and the paste is loaded into a bag containing a single wave-shaped husk with a three-power 48。
4
on the sideless grill, about 6 cm long strips were squeezed and the other one was squeezed around。
5
Cracked pines were placed in the centre and pressed slightly into the middle of the oven, preheated to 180 degrees, baked for 12 minutes。
6
Biscuit cools, put jam on it and fold another cookie to taste。Linz Crackers Make Tips
One, when squeezing the cake, putting the squeezing bag down makes the wave trail clear. In the winter, the quick completion of paste squeezing, the longer the face becomes hard to squeeze, the less the summer side is affected. It is recommended that jams should be added to ensure that cookies are corrosive, so that there is no need to worry about the effects of the moisture。