Lemon margarita
By VicentaLakin
It doesn't add yolk, it just adds an appropriate amount of lemonade and lemon peel, it's sore, it doesn't lose Margaret's taste, and it tastes so fresh and natural。
Recipe Recommendations
- low-gluten flour 200 grams
- lemon juice 30 ml
- lemon zest appropriate amount
- butter 130 grams
- powdered sugar 60 grams
- salt 2 grams
- sweet and sour
- roast
- an hour
- ordinary
Steps for Lemon margarita
1
Take a fresh lemon, wash it clean, cut it down with a small knife。
2
Lemon peels into crumbs. Cut the lemon, squeeze the lemon juice, one lemon can squeeze about 30 milligrams of lemon juice。
3
The butter room is softened in large bowls with sugar powder and salt. Light mixing equals sugar powder and butter。
4
Put the lemon juice in the butter, so that the lemon juice and the butter are evenly mixed。
5
Add lemon crumbs and mix them evenly。
6
Low-banded flour pours into the mixed butter。
7
Silicon blades are fully modulated, making the flour, lemon peels and butter evenly pellets。
8
Split the noodles into one little faceball. Crush it with your palms and flatten it with your thumbs, and the crackers will break around themselves. It's re-emissioned on a board of oilpapers, leaving a gap in the middle。
9
Put it in a preheated oven, 180 degrees, mid-level, up and down, and roast for about 20 minutes, with a microgold yellow on the surface. Quite a fragrance。Lemon margarita Make Tips
1. Lemon crumbs do not contain white film to avoid suffering. 2. The time and temperature of the oven should be customised according to the temper of the oven。