1. Prepare the ingredients.
2. After the butter has softened at room temperature, beat it a few times with a whisk.
3. Add the powdered sugar and mix well with a spatula manually (so as not to splash during whipping), and then beat until the butter becomes light and fluffy.
4. Add milk and continue to beat until fluffy.
5. Sift in low-gluten flour.
6. Mix evenly into a smooth dough, cover with plastic wrap and refrigerate for about half an hour.
7. Take out the dough, cover it with greased paper or plastic wrap, roll it into a moderately thick piece, put it on a mold and cut out the desired shape.
8. Put the biscuits into a baking tray lined with greased paper, preheat the oven at 165 degrees, and bake for 25 minutes. If there are individual biscuits bulging in the middle, you can prick them with a vent needle to make them flat.
9. Mix two egg whites with 320 grams of sieved powdered sugar and an appropriate amount of lemon juice.
10. Divide into several portions, add the desired color, mix thoroughly, and put it into a piping bag.
11. Cut the piping bag and draw the desired color on the biscuits.
12. Putting it in the oven and turning on the air-drying function can speed up the drying time of the frosting.
1 The butter just taken out of the refrigerator is relatively hard, if you can't wait for it to soften at room temperature, you can put it in the oven to soften it at low temperature.
2 When rolling the dough sheet, cover it with plastic wrap, it will be smooth and not easy to stick to the rolling pin.
3 Time and temperature can be adjusted freely according to your own oven.