Cherry Blossom Cookies
1.
Prepare a cookie dough according to the recipe in advance. Wrap it in plastic wrap and put it in the refrigerator for 20 minutes.
2.
Use a rolling pin to roll it out. If there is no cherry blossom mold, use a circular mold to press the figure.
3.
Place him on a baking sheet lined with greased paper
4.
Power on the oven, select "Chocolate Thumb Biscuit" in the APP interface to start, the oven will automatically enter the preheating stage, the upper tube temperature is 170 degrees, the lower tube temperature is 170 degrees, preheating for 10 minutes, after the oven is preheated, it will be installed Put the baking tray with the biscuits into the oven, and then use the APP to make the oven enter the baking stage (upper tube temperature 170 degrees, lower tube temperature 170 degrees, baking 18 minutes), you can also directly set the upper tube temperature 170 degrees on the machine operation panel , The lower tube temperature is 170 degrees, and the baking is 18 minutes. It is fine when the edges of the cookies are dark.
5.
The state of the biscuits can be observed through the stove lamp.
6.
Let the baked biscuits cool.
7.
At this time, add 60ml of water to the powdered icing sugar.
8.
Send it to the point of piping flowers.
9.
Take 1/4 of the icing sugar, add a little bit of red with a toothpick, turn it into pink, and add some water to make a surface. Take another 1/4 of the icing sugar, add 1 dot of red with a toothpick, which is a little lighter than the previous pink. Add appropriate amount of water to adjust to the state of the pavement.
10.
Adjust the remaining 1/4 to yellow in the same way, and put the remaining 1/4 white into a piping bag, using wilton No. 1 piping nozzle.
11.
Use dark pink frosting to draw the shape first, then pave the surface, and fill it with light pink.
12.
After drying, paint the stamens with white icing. (The white frosting needs to be thicker.)
13.
Use yellow frosting to make the flower center (yellow frosting needs to be thicker.)
14.
The center point is a little bit bigger. You can also stack several layers to have a three-dimensional effect.
Tips:
1. When the prepared icing is not in use, cover it with plastic wrap and put a wet towel on it. 2. When paving, it must be done on a flat surface. If the squeezed icing does not flatten by itself, it means that the icing is too thick. 3. The frosting of the stroke should be thicker, and the frosting should be diluted. 4. If there are small bubbles that can be broken with a needle, the surface will be flat. 5. When filling, make sure that the icing sugar around or at the bottom has completely solidified. This effect is better, otherwise it will easily collapse.
