Lemon Margarita Pancakes

Recipe Recommendations

• low-gluten flour 100 grams
• corn flour 100 grams
• sugar 40 grams
• eggs in 1
• lemon one
• unsalted butter 60 grams

• fruity
• roast
• several hours
• ordinary

Steps for Lemon Margarita Pancakes

1

Scratch the lemon peel with the peel, not too deep. The white film tastes bitter;

2

First cooked egg yolk and corn flour with hand rub evenly, then add flour, stir evenly;

3

Whisk the butter at room temperature, add lemon zest, add powdered sugar in three to four times, then add eggs, beat well;

4

Sieve in the mixed powder, sieve the powder in two times, stir well, and then sieve. When some coarse egg yolks will finally remain, press downward with your fingers, and the cooked egg yolks can fall down through the sieve eyes and into the bowl;

5

Use a flour eraser to turn over and mix into dough;

6

Spray a thin layer of oil on the baking sheet, then divide the dough into small portions of about 10 grams each, knead it into balls by hand, and place it on the baking sheet. Pay attention to the spacing between balls, not too dense, and place it in the refrigerator together with the baking sheet for about 1 hour to freeze the balls. If the amount is large, freeze and bake in batches;

7

After freezing, use your thumb to press down in the middle of the ball to squeeze out flowers like plum blossoms. I have tried embossing the frozen ball, but basically no flowers can be squeezed out. The flowers produced after freezing are relatively beautiful. 325- 350F, 12-15 minutes.

Lemon Margarita Pancakes Make Tips

Recipe Categories

• baking Recipes