Name: Chocolate Cookies with Swan Frosting
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 100g butter; 50g Powdered sugar; 35g dark chocolate; 15g cocoa powder; 20g Egg liquid; 1g salt; a little Black food coloring; a little Yellow food coloring; 35g protein; 2g Corn syrup

Chocolate Cookies with Swan Frosting

1. The butter is softened at room temperature, add the powdered sugar and salt in the main ingredients and beat until fluffy and white

2. Add the beaten egg liquid and beat until the egg liquid is just absorbed

3. Mix low-gluten flour and cocoa powder evenly, sieve and add to the butter, mix well and form a dough

4. After the chocolate is heated in water, add it to the dough and mix evenly into a dough

5. Cover with plastic wrap and refrigerate for half an hour

6. Spread a layer of plastic wrap on the panel, put the dough on top, and cover with a layer of plastic wrap, and roll it into a 3mm thick dough

7. Use a mold to carve out the heart shape. It is best to use a larger mold to make the icing decoration easier later. It is too small to handle. I use a small can of wedding candy. Preheat the oven at 160 degrees and bake the middle layer for 18 minutes. The last few minutes are best to be watched by the side to avoid baking.

8. Beat egg whites until thick foam

9. Add 150g of powdered sugar in the seasoning. After stirring at low speed, add corn syrup and beat at medium speed until firm and firm.

10. Take a part of the icing and add a little water to make a smooth and fluid icing

11. Hard frosting and liquid frosting are put into the piping tape separately

12. Draw a heart shape according to the mold. After drawing the shape of a swan in the heart shape, cut it out with scissors

13. Take a little black pigment and adjust it with water

14. Spread the cut swan on the biscuit and outline the outline with a hook line pen

15. Use an appropriate size decorating nozzle with non-flowing frosting to squeeze out the outer layer of wings, squeeze out the circle vertically, and press it to wipe inside.

16. Use flowing icing to outline the outline and let it dry until completely dry

17. Extrude the second layer of wings in the same way

18. Fill the empty space with flowing icing and let it dry completely. It will take two or three hours.

19. After the frosting is completely dried, draw the eyes with black pigment, and try to paint the mouth with yellow color. If it is liquid pigment, you can mix it with a small amount of liquid frosting.

Tips:
1: The frosting can be stored in the fresh-keeping box and covered with plastic wrap and lid if it is not used up at a time. It can be opened with a little water next time.

2: Biscuits cannot be made too thin and easily deformed