Beaming, Cookie Lollipop

Beaming, Cookie Lollipop

1. Put the butter softened at room temperature into a small milk pan

2. Melt into a liquid state

3. Add brown sugar and stir continuously over water to form a sauce

4. Pour the honey and stir well

5. The milk pan is drained, and the milk is poured in

6. Stir well

7. Sift in the flour and turmeric powder mixture

8. Use a spatula to mix well, then use your hands to form a dough, wrap it with plastic wrap, and refrigerate for about 1 and a half hours until it hardens.

9. Place the dough on a silicone mat and roll it out with plastic wrap to the same thickness as the bamboo skewers. After rolling it out, use a circle die to carve out a circle

10. Remove the extra scraps, a neat round billet comes out

11. Use a scraper to put the round blank on the baking pan covered with greased paper, and use a small flower-shaped mold to press out the hollow in the middle of the round blank

12. Press the bamboo skewers that have been washed and dried in advance on the round blank, and then press the small flowers carved out of the flower mold on the bamboo skewers.

13. Prepare all the biscuit dough in turn, and preheat the oven at 130 degrees

14. Put it in the middle of the oven, bake at 130°C for 7 minutes to set the shape

15. Then take out the baking tray, fill the smashed fruit candy into the hole in the middle of the biscuit, fill it in, not too much

16. Then put it in the middle of the oven and bake at 130 degrees for about 13-15 minutes. When you see the sugar is completely melted, you can take out the baking tray

17. Let the biscuits cool down and the sugar harden and then remove

18. Add lemon juice to the egg whites and mix well with a manual whisk

19. Add icing sugar in 2-3 times and stir until the whisk is resistant, viscous, smooth, and gelatinous. Just pick up the whisk and do not drip too much.

20. Divide the frosting into three parts and put them in the piping bag. Dip a toothpick into the natural food coloring. Dip the different colors into the bag and knead the bag. Then tie the piping bag to prevent the frosting from drying out quickly.

21. Put all kinds of colorful candies on the plate and set aside

22. Cut out a small opening at the front end of the piping bag, squeeze out the frosting to stick various sugars on the biscuits. It is recommended to squeeze a piece of sugar, the speed should be fast, because the frosting dries very quickly

23. Then randomly tick out various patterns to embellish

24. Wrap colored ribbons around the bamboo sticks for decoration. This is not only beautiful, but also prevents the sticks from getting prickly.

Tips:

1 Don’t fill the biscuits with too much sugar. The melted sugar will flow on the biscuits and it won’t look good.
2 The baking time after adding the sugar depends on the personal oven, the temperature should not be too high, the sugar will be bitter if the temperature is high for a long time
3 The baked biscuits must be cooled down before they can be removed
4 The softness and hardness of the icing can be adjusted according to the amount of powdered sugar
5 The remaining frosting can be sealed, and it will be no problem for another two or three days