Christmas Frosting Cookies Diy

Christmas Frosting Cookies Diy

1. After 120 grams of butter is cooled at room temperature until it becomes soft (solid), cut into small pieces for easy disposing.
Remember to keep in mind that butter is generally stored in the freezer and taken out hard. Place it at room temperature (25°C) to soften. Don't be liquid butter, otherwise the biscuits will be hard.

2. Whip the butter into a feather shape first, and after the color turns slightly white, add 30 grams of fine sugar to beat evenly, and then add 30 grams of milk to beat until evenly. The butter looks good as shown in the picture, it must be solid~

3. Add 250 grams of low-gluten flour to the whipped butter and mix well.
The dough will be a bit hard. You can also knead it after putting on gloves, but don't press too much, otherwise the baked biscuits will have a harder taste.

4. After the dough is ready, seal it with a layer of plastic wrap, and then roll it with a rolling pin to make a 0.5cm thick dough.
Sprinkle a layer of flour on the chopping board to prevent the dough from sticking to the chopping board.

5. After you roll it out, you can use the mold to make the mold you want. Buy a larger one, and it's easier to paint the frosting later.

6. Preheat the oven at 180 degrees for 5 minutes, and bake at 165 degrees for 20 minutes.
According to the temper of your own oven, please adjust the temperature yourself.

7. Set the baked biscuits aside to cool.

8. While baking, prepare 44 grams of egg white, add 300 grams of powdered sugar, and mix well.
Powdered sugar is not granulated sugar, not granulated sugar, but powdered sugar without granules.

9. In the frosting, add lemon juice little by little until the frosting dripping on the surface disappears in a few seconds. 10~16 grams of lemon juice is a range, and the consistency of each egg white is different, so the amount of lemon juice is not fixed.

10. Add your favorite food coloring to start creating your work~
Some people worry that the egg whites are raw for fear of bacteria. In fact, don't worry, because the icing sugar in the syrup is very high and it can sterilize itself.

Tips:

· Butter must be defrosted at room temperature~ Patience is king.
· The butter must be sent until it is slightly whitish and feathery~
· Powdered sugar is powdered sugar, very, very fine.
· The lemon juice should be added little by little to prevent putting too much icing sugar and too runny.
· Sprinkle a little flour on the chopping board to prevent stickiness when rolling the dough.
· Do not press the dough too much, otherwise the biscuits will have a harder taste.