Christmas Reindeer Cookies
1.
Group photo of biscuit materials; use the butter room after softening
2.
Put the powdered sugar into the butter basin and mix it evenly with a spatula to prevent the powdered sugar from splashing during whisking
3.
After beating smoothly with an electric whisk, add half of the egg liquid, mix well, and then add a second time
4.
Butter custard beats smoothly
5.
Sift the flour into the butter paste
6.
First, use a spatula to mix into a dough, and it will do without dry powder.
7.
Cut a fresh-keeping bag, put the dough on the bag, and knead slightly to form a firm dough
8.
Roll out into thick slices, put in a baking tray, put in the refrigerator for more than two hours, and then take it out after hardening
9.
Take out the hardened noodles and roll them into large slices about 3 or 4 mm thick
10.
Use a biscuit mold with a diameter of 5.5 cm to carve out a round green body, and then knead, roll, and mold the remaining dough again.
11.
Place the biscuit green code on a non-stick baking tray
12.
Put it into the middle layer of the preheated oven, 170 degrees, up and down, about 15 minutes
13.
After baking, remove it from the baking tray and let it cool on the drying rack before use
14.
The dark chocolate is put into the piping bag and melted in water. A small mouth is cut at the front of the bag, and the horns and eyes of the reindeer are painted on the biscuit.
15.
Put the frosted frosting in advance into the piping bag and squeeze out the mouth and nose; then add a small amount of frosting and add red pigment to mix evenly, put the edible sugar into the frosting, roll it, if there are red sugar particles, this step can be omitted
16.
Use a clip to put the icing sugar on the nose and mouth as a small red nose, the reindeer is done
Tips:
The butter does not need to be swelled and turned white, just be smooth;
The fresh-keeping bag is easier to use than the fresh-keeping film. It can be cleaned and used once after use. It is very convenient for rolling dough and engraving;
The baking time is adjusted according to the size of the oven and the thickness of the biscuits;
The amount of frosting here is very small, and you can make more at one time. Cover it with plastic wrap and store it in the refrigerator. It can be stored for three to five days. The preparation of icing: 5 grams of protein powder and about 20 grams of water are mixed evenly, and about 80 grams of powdered sugar is added to make a paste; do not add water at once, depending on the state. If there is no protein powder, use fresh egg whites. Use half the amount of egg whites to beat with powdered sugar until it reaches a satisfactory level;
If there are red sugar pellets or sugar balls, you can apply some icing sugar directly on the biscuits.
