Ingredients
Yield Recipe
Sugar dough
350
g
butter, soft
650
g
sugar
240
g
eggs
15
g
grated lemon zest
5
g
table salt
800
g
wheat flour 400
200
g
wheat starch
Production
1
Sugar dough
Mix the butter and sugar until combined, but do not whip until light and fluffy.
Dissolve the salt in the eggs, then gradually add the eggs to the butter mixture to prevent curdling.
Add the lemon zest, wheat flour, and wheat starch, then mix briefly until a smooth dough forms. Mix only as long as necessary to avoid developing excess gluten.
Flatten the dough, cover it in plastic wrap, and store it in the refrigerator at 2–5°C until ready to use.
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Evaluation