Christmas Icing Cookies

Name: Christmas Icing Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g butter; 35g Powdered sugar; 20g egg; 1/8 tsp baking soda; 130g Low-gluten flour; 1 tsp Protein powder; 2 tsp warm water

by Heart Sign Language 00

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have been in baking for 8 years, and this is the first time I make icing biscuits. The big "snowflake" cake bottom and the "Christmas boot" cake bottom are all self-made templates, and the process of faceting the dough is rather harsh. Because I don't like pigments, I used pure white frosting. Every attempt is worth remembering, give yourself a thumbs up!
TIPS: 1. Please adjust the baking time for the bottom of the biscuit according to the actual situation and the size of the biscuit. Bake it until the surface of the biscuit is slightly yellow, and press it to feel hard, and then it can be baked.
2. The frosting can only be decorated after the first layer is dry. In a dry climate, it will almost dry in ten minutes. If you want to speed up the drying speed, you can also put the biscuits in the oven and bake them at a low temperature of 60-80°C.
3. To make icing sugar, you can use commercially available powdered sugar, but because it contains a small amount of cornstarch, the icing made is not as good as pure powdered sugar. I use a food processor to directly beat the white sugar into powdered sugar and use it now.
4. The protein powder used here is for baking. Raw egg whites are also used to make icing on the Internet, but I personally feel that protein powder is safer and more secure.

Ingredients

Christmas Icing Cookies

1. First make cookies. Mix low-gluten flour and baking soda through a sieve.

2. Cut the butter into small pieces to soften at room temperature, add powdered sugar, and mix well with the egg beater of the cooking stick.

3. Beat the butter until it is fluffy and lighter in color. I used a cooking stick to operate it, and it took about 3 minutes.

4. Add the egg liquid at room temperature in portions, continue to beat evenly, and become fluffy and delicate.

5. Add the flour from step 1 to the butter from the previous step. Use gloved hands to knead the flour and butter thoroughly and mix them into a dough. Don't over knead the dough. Put it in a fresh-keeping bag and squeeze it, and put it in the refrigerator for 1 hour.

6. Cut out a snowflake shape with white paper, and cut open a clean and dry milk carton.

7. Cut out the "snowflake" template according to the outline of the white paper.

8. Also cut the "Christmas Boot" template with a milk carton.

9. Place the refrigerated dough between two pieces of plastic wrap, squeeze it, and roll it out with a rolling pin to form a dough sheet with a thickness of about 0.5 cm. After rolling it out, remove the plastic wrap on the surface.

10. Place the cut template on the dough and use a knife to carve out the shape.

11. You can also use the existing mold to carve out the shape you want. It is much more convenient to have a mold.

12. After carving, remove the excess dough, scoop up the biscuit dough with a scraper, and carefully move it to a baking pan lined with tin foil or greased paper. The excess dough can be kneaded together and rolled out and then engraved (kneading the dough repeatedly will make the baked biscuits too hard, so try to reduce the number of kneading dough).

13. You can also use an air fryer to bake the biscuits, and put the carved biscuit dough into the frying basket of the air fryer.

14. The oven needs to be preheated in advance, and the air fryer does not need to be preheated. The baking temperature and time are both 170 degrees and 15 minutes.

15. Put the baked biscuits on the baking net to cool.

16. The biscuits baked in the air fryer will be darker than those baked in the oven.

17. Then make the icing. Mix powdered sugar and protein powder.

18. Sift it again.

19. Add warm water in portions and stir continuously with a spoon to make the powder and liquid completely merge. While adding, observe the consistency of the frosting. After picking up the icing, the dripping icing will become smooth in about 15 seconds, and the consistency is almost the same.

20. Put the icing sugar into the piping bag and cut a small hole at the front of the piping bag to start decorating the biscuits.

Tips:
1. Please adjust the baking time for the bottom of the biscuit according to the actual situation and the size of the biscuit. Bake the biscuit until the surface of the biscuit is slightly yellow, and press the one that feels hard and it can be baked.
2. The frosting can only be decorated after the first layer is dry.