Christmas Icing Cookies

Name: Christmas Icing Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 36g Powdered sugar; 80g butter; 25g Egg liquid; 120g Icing ingredients; 20g Icing; A few drops protein; a little Lemon juice; pigment

by Monkey loves food_

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In fact, icing biscuits is very simple to make, but you must be careful and patient to make icing biscuits! When adjusting the frosting, you can actually test the consistency on the scraper beforehand. The thicker frosting can be used to squeeze the outline on the edge for strokes, and the diluted frosting can be used for filling! If the icing is thinner, add powdered sugar. If the icing is thicker, add some lemon juice or plain water to adjust it. It takes a long time to make this biscuit, especially the drying of the icing takes more time, so you must not be impatient! If you don't want to make icing and coloring, just eat this biscuit embryo is also delicious! So this recipe is worth a try

Ingredients

120g Low-gluten Flour
36g Powdered Sugar
80g Butter
25g Egg Liquid
120g Icing Ingredients
20g Icing
A few drops Protein
a little Lemon Juice
Pigment

Christmas Icing Cookies

1. The butter is softened at room temperature. Add the sieved powdered sugar and beat until it is even (remember not to beat too much). After the powdered sugar and butter are evenly beaten, add the egg liquid to it. Add the egg liquid in three batches. Add another time after beating evenly to avoid separation of oil and water

2. Sift low-gluten flour into the butter paste

3. Put on disposable gloves and knead the flour into a dough with your hands. Be sure to knead it evenly until you can't see the dry powder. Then wrap it in plastic wrap and put it in the refrigerator for 40 minutes

4. Take out the refrigerated dough, cover it with plastic wrap, and roll it into a 0.3cm thick sheet with a rolling pin

5. Then use the cookie mold to carve out the shape of the cookie! Then put it in a baking dish lined with greased paper (the oven is preheated to 170 degrees)

6. Put it into the middle of the oven at 160 degrees for 12 minutes (the temperature is only for roasting)

7. Let the baked biscuits cool.

8. Mix the egg whites and icing sugar evenly, then drip a few drops of lemon juice, and then use an electric whisk to beat them! If you find that the frosting is too thin, add some powdered sugar, if it is too thick, add a few drops of lemon juice to adjust, and then put the meringue in several bowls, add different food colorings to color, and finally put it into a piping bag. It's okay to draw.

9. The frosting used for strokes should be thicker, and the frosting used for filling should be thinner. When filling the surface color, you can use toothpicks to help. First squeeze the frosting randomly on the part to be filled, and then use the toothpicks to make a circle Extend it a little bit to the surroundings, and find that there are some places that have not been smeared, so I use a toothpick to dip a little icing sugar on the free places and continue to smear it in circular motions. So you have to be patient when drawing icing biscuits, you can’t eat hot tofu if you are impatient