Christmas Cookies with Icing

Name: Christmas Cookies with Icing
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Arowana Pastry Wheat Flour; 2 pcs egg; 50g Corn oil; 5g cocoa powder; 200g Powdered sugar; 2 pcs Egg white; Some pigment

by Niu Ma Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Jingle bells, Jingle bells, Jingle bells. . . . . It's getting colder and colder, and Christmas, which has been a year away from my little treasure, is coming soon. I will be on a business trip for a period of time in the middle of the month. It is estimated that I haven't returned at Christmas. So I made a few snacks for Xiaobao in advance, so that he could experience the Christmas atmosphere his mother brought him.

Home baking is now more and more common. I heard from my friends that I participated in the 2018 China International Home Baking Masters in the early stage. Many works are more professional than professional ones. She also recommended me to use Arowana’s baking flour. She said that this year’s special flour for the competition is from Arowana. She asked me to work hard and strive to participate in the next competition. In fact, when I play baking, I always focus on letting the children eat, and then enrich my spare time and make my life more pyrotechnic.

I sent this simple version of the icing Christmas cookie today. My little treasure screamed happily when I saw it in the morning. I walked with a jump this morning. "

Ingredients

Christmas Cookies with Icing

1. The ingredients for this recipe: Arowana pastry with wheat flour, sugar, corn oil, milk, cocoa powder. After the amount of chocolate was not used, I wanted to use it to mount the edge.

2. Add corn oil to the egg beater, then add sugar and beat until fully incorporated. (If you have powdered sugar, it's better to use saccharification, it will be more blended, and the sugar will be more time-consuming to beat)

3. Then I added the whole egg. I added it all at once. If you use butter, you have to add the egg liquid in batches.

4. It is in this state when it is finished, the color is slightly lighter and thicker, and there are a little sugar particles on the barrel, which does not affect it. If you want to use powdered sugar, you won't have this phenomenon.

5. Then add the arowana pastry with wheat flour to the bucket.

6. After kneading with a spatula, divide into two balls, add cocoa powder to one ball, and continue to knead until combined.

7. Move the dough to a fresh-keeping bag, roll it out to a thin slice of about 0.5, and then put it in the refrigerator for about half an hour.

8. During this time, we will prepare the biscuit molds for use.

9. The refrigerated dough is pressed into a shape with a biscuit mold, and then transferred to a baking tray lined with parchment paper.

10. Bake in the oven at 150 degrees for 15 minutes. The old saying comes again. As for the temperature and time of the oven, we have to adjust it according to the performance of our own oven. It may not be the same temperature and the same time.

11. After the biscuits are baked, prepare two more to clear, and then beaten with powdered sugar. At this time, powdered sugar will be used. I am the amount of two egg whites with 200 grams of powdered sugar. First, beat the egg whites until slightly coarse foam, and then add powdered sugar in portions until the frosting is slightly textured.

12. Then divide them into bags and squeeze in the pigments you want. At this time, it’s really not good not to use pigment, because we want to look good. I don’t have all the pigments in my home, but they are good enough.

13. After the biscuits have cooled thoroughly, squeeze the frosting of different colors on the surface of the biscuits in stages. My painting skills are poor and I can't draw too immortal. Of course, this step can also be handed over to the children.