The square comes from Teacher Yang Meng's 100 small biscuits.Fresh lemons seem to fit every season.It's not a big square, and I used a big flower mouth, and I only baked nine slices, and I ended up taking a picture of the kung fu, and the other slices were gone, and my son was waiting behind to eat from the plate.Baking conditions: ACA charm red ATO-RA30HM, upper tube 170 degrees, lower tube 160 degrees, about 20 minutes

WHAT YOU NEED

Ingredients

50 grams of unsalted cream
40 grams of flour
50 grams of raw yogurt
10 grams of milk powder
One lemon.
60 grams of low-fat flour
1/4 teaspoon of powder

How TO MADE Lemon and yogurt cookies

Steps 1 to 4

1. Salt-free cream softened at room temperature, with added sugar powder.

2. Mix the two with a scraper and stir evenly in a blender.

3. Add raw yogurt, milk powder and lemon peel.

4. 2 Quickly stir in a blender to form a uniform creamy paste.

Steps 5 to 8

5. The low-strength flour and the bubble powder are sifted together and mixed with a scraper to form a uniform flour.

6. Put the dough in a bag of flowers.

7. An S-shape about 5 cm long and 3 cm wide is extruded with a sharp toothed beak.

8. The biscuits are stretched and flattened when baked, so the distance between the biscuits should be at least 1 cm.

9. Put it in a preheated oven.

10. It is cooked slowly over a small fire for about 20 minutes, keeping the yogurt's original flavor.

11. After baking, let it simmer for 10 minutes.

12. You can't eat it all at once in a sealed bottle and bag.

13.

Handy cooking tips

　　1 tablespoon of yogurt is added to the milk powder at the same time, and the cream paste is less prone to oil and water separation.Slow cooking on a low flame helps to maintain the original flavor of the yogurt.When pressing the dough, press the flower mouth about 1 cm away from the baking tray.