Christmas Icing Cookies
1.
The butter softens.
2.
Add powdered sugar in portions and beat until white and fluffy. Add powdered sugar each time, mix well before beating.
3.
Add egg wash in portions and beat well.
4.
Add low flour and mix well.
5.
Grab lightly into a ball and wrap it in plastic wrap. Keep in the refrigerator for 1 hour. It’s very cold in my place, so I can do it even in half an hour.
6.
Cover the top and bottom with plastic wrap and roll out about 0.3cm thick.
7.
Use a mold to press out the biscuits.
8.
Place it on the baking tray. Put it in the oven and heat up and down at 180 degrees for 8 to 12 minutes.
9.
Make egg cream. Drip a little lemon juice, add powdered sugar in three times and beat well. The meringue used to make the primer can be slightly thinner. For the meringue of the pull string, it is better to lift the egg beater and it will disappear for about 10 seconds when it drops. If it is thick, it can be mixed with lemon juice. If the meringue is thin, add powdered sugar and beat well.
10.
Divide the meringue into three parts, add the favorite coloring to the other two parts and mix well.
11.
Put it in a piping bag. Jian Xiaokou.
12.
Just paint the egg cream as you like. Put it on the grill and blow dry.
Tips:
1. When whisking the butter, you can mix the powdered sugar well before whisking. The butter is best to have a small nest when pressed down.
2. The egg liquid must be beaten each time before adding the next time.
3. The temperature of the oven is subject to your own oven.
4. The icing is double-colored, wait until it dries a little, and then add another color.
5. If the frosting is too thick, you can adjust it with water, or use lemon juice to remove the fishy.
