Christmas Icing Cookies

Name: Christmas Icing Cookies
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 125g Low-gluten flour; 35g Caster sugar; 60g butter; 15g milk; 150g Powdered sugar; 22g Egg white; 8g White vinegar or lemon juice; Some pigment

by Tong Nian Shi Guang

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Christmas is coming soon. This is my favorite holiday in winter. When I was a child, I always dreamed that Santa Claus could ride an elk to give me gifts, but every time I received it was prepared by my parents, and now I have grown up, I started preparing gifts for everyone, but what should I prepare?
It was snowing in the sky, and walking on the road was crunchy. It was fun. The shops on the side of the road had already hung colored lights, and the windows were covered with Santa Claus, little snowmen, and little snowflakes. Christmas trees were also erected at the door, everywhere. It's a festive atmosphere, it's beautiful, and it's hilarious, as if I'm back in my childhood. Suddenly an idea flashed, hey, then I'll make some cookies! Ever since, hurry home and get busy...

Ingredients

Christmas Icing Cookies

1. First make cookies. After the butter is softened by cutting into small pieces, add fine sugar and beat with a whisk until the volume is fluffy and the color becomes lighter.

2. Add milk.

3. Continue to beat evenly and become fluffy and delicate.

4. Sift in low-gluten flour.

5. Mix the flour and butter thoroughly by tossing. Because it is winter and the room temperature is low, you can directly knead the flour and butter into a dough by hand).

6. Flatten the dough and use a rolling pin to roll it into a sheet of 0.5cm thickness.

7. Use a biscuit mold to press out the desired shape.

8. Carefully place the biscuits on the baking tray. (The baking pan is covered with greased paper in advance)

9. Preheat the oven, 160 degrees, and bake up and down, about 20 minutes. (The time can be adjusted according to the size of the biscuit. The surface of the biscuit is slightly yellow, just press the hard one.)

10. The baked biscuits cool down and they are ready to be frosted.

11. Beat the egg whites with chopsticks.

12. Pour in powdered sugar.

13. Use a silicone spatula to keep stirring until the powdered sugar and egg white are completely fused and become thick.

14. Add white vinegar or lemon juice little by little, and observe the consistency of the frosting. When you lift the shovel, the dripping frosting will level out within a few seconds.

15. Put the icing paste into the piping bag. (The amount of icing in each piping bag at this time can be determined according to the icing of different colors to be used later)

16. Drop an appropriate amount of pigment into the piping bag, and hold it with your hands until the pigment and icing paste are fully mixed and evenly mixed. Use scissors to cut a small cut at the mouth of the decorator, the smaller the better.

17. Draw the pattern you want on the cold biscuit embryo. Draw the outline with lines first, and then evenly squeeze the entire surface. When changing the color, you must wait until the previously colored icing is dry, otherwise the color will be spent.