1. After the butter has softened at room temperature, first crush it with the head of a whisk, add fine sugar and mix it, then use a whisk at low speed to puff, and the color of the butter will become lighter.
2. Beat the eggs into egg liquid, add the whole egg liquid several times
3. Every time you add it, you need to beat it with a whisk until the oil and water are fused. This is all added
4. Sift in low-gluten flour and mix evenly with a spatula
5. Put the dough into the refrigerator and chill for 30 minutes
6. After the dough comes out, it softens at room temperature and rolls it into a biscuit crust with a rolling pin. You can put a little flour on the rolling pin to prevent sticking
7. Use a mold to extrude the shape of the wreath
8. Arrange in the baking dish
9. Preheat the middle level of the oven at 170 degrees, bake on the upper and lower fire for 12 minutes, and cool off.
10. Add egg whites to powdered sugar and mix well with a manual whisk
11. Beat with an electric whisk until smooth
12. Put it into a piping bag, add food coloring, and pinch it more to make the color even
13. Cut the mouth of the bag and draw a pattern on the biscuits, first draw the border
14. When it solidifies, fill in the color. If the frosting is too dry, add lemon juice to adjust it, drop by drop, and finally melt some dark chocolate to draw the eyes.
Tips:The thinness and consistency of the frosting should be controlled well, like my cookie, the border should be thicker, and the large pieces inside should be flat and thinner! Add lemon juice dilute, don't squeeze too much lemon juice at a time, add thick powdered sugar!
Use a mold to buckle out the biscuit crust next to it, continue to knead it together and roll it out until all is used
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