Christmas Cookies
1.
Cut the butter into small pieces in advance, let it soften at room temperature, and then beat it
2.
Add powdered sugar, stir with the whisk of the whisk (no need to plug in), let the powdered sugar and butter mix together, so that the powdered sugar will not fly around during the beating process. Turn on the electric whisk at low speed first.
3.
After the powdered sugar and butter are mixed, beat at medium speed, and stir until the volume becomes larger and the color turns white (this process takes about 2 to 3 minutes)
4.
Add the egg liquid in 3 times, stirring each time until the egg liquid is completely fused with the butter
5.
Sift in low-gluten flour in one go
6.
Stir with a spatula, knead into a dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes
7.
Just make meringue when refrigerating. Put the egg whites in a container, which must be oil-free and water-free. Add a few drops of lemon juice and stir until thick.
8.
Sift the powdered sugar into the egg whites three times, and use a whisk to mix the powdered sugar and egg whites evenly each time
9.
It’s fine if the dripping lines are not easy to flatten.
10.
Divide the adjusted meringue frosting into 2 parts, leave 1 part white, and add matcha powder to one part (maybe I have added more matcha powder, which is a bit of a failure) and cut a small 2 mm mouth at the exit. Do not cut it to a larger size.
11.
Take out the refrigerated cookie dough, put a piece of greased paper on the chopping board, put the dough on the greased paper, cover the surface with a layer of plastic wrap, and roll it to a thickness of about 3 mm to 5 mm. After rolling out, use the cookie mold to carve out the shape you like
12.
Preheat the oven 180 degrees in advance, put the prepared biscuits in the baking tray, leaving a little gap between the biscuits, so that they will be heated more evenly, and the baked biscuits will not stick together, and then put them in the oven, up and down Fire, the middle layer is 180 degrees for 8 to 12 minutes (or see the biscuits are all colored)
13.
Start decorating! Take a biscuit, come up with a decorative pattern, and after painting, put the biscuit in a ventilated place to dry thoroughly.
Tips:
The mouth of the meringue piping bag must not be cut too large, the lines will not be beautiful if it is too thick.
