1. Sift the butter softened at room temperature into powdered sugar (100g) and beat it into feathers
2. Add the whipped butter to the egg to continue whipping
3. Sift in the all-purpose flour and stir evenly into a dough
4. Wrap in plastic wrap and refrigerate for later use
5. During the refrigeration of the dough, use a suitable circular mold to draw a model on the paper, and cut it out with scissors to make a cookie mold.
6. Take out the dough after refrigeration and harden, roll out the dough on the silicone pad with a rolling pin
7. Put the biscuit paper mold on the surface, cut out the biscuit shape with a knife, and put it into the freezer together with the silicone pad
8. When the biscuit noodles harden, take it out from the refrigerator, use a spatula to move the biscuit noodles to a non-stick baking pan, and place them at a distance
9. Preheat the oven up and down to 175 degrees, put it in the middle of the oven and bake for about 12 minutes until the surface of the biscuits is slightly yellow, and then they can be cooled for use.
10. Then make the icing sugar, pour the water and protein powder together, mix and stir evenly with a manual whisk
11. Then sift in the powdered sugar, first use a manual whisk to mix well, and then use an electric whisk to fully blend smoothly
12. Pour in the flavor and corn syrup and continue to mix well
13. After the meringue is beaten, take half of it into a large-sized bowl, add an appropriate amount of cold water and stir well with a spoon to adjust to a consistency suitable for biscuit frosting
14. Then divide it into several small bowls, adjust a portion of white and green medium-thick frosting into the piping bag, then adjust the blue, red, and green icing on the biscuit surface, respectively, and put them into the piping bag.
15. First squeeze the round blue and white frosting on the baked biscuits
16. Then put it in a biscuit dryer to dry the surface, and wait for it to dry naturally at room temperature without a dryer.
17. Then squeeze a layer of red frosting under the blue and white frosting of the biscuit to continue drying
18. After drying, put a little white icing on the underside of the Christmas tree biscuit mold, and then gently place it in the middle of the blue and white round part to the right to print a Christmas tree shape
19. Then first use the medium thick green frosting surface to draw out the shape of the Christmas tree, then fill in the thin green frosting surface in the middle, and decorate the red part of the base with medium thick white frosting surface
20. Then decorate the biscuits with a Christmas atmosphere and wait for the icing to dry
21. Squeeze a circle of medium-heavy meringue on the edge of the round part of the biscuit, pour an appropriate amount of white sugar beads into a hollow hemisphere with a diameter of 7 cm, and then stick the biscuit upside down and the hemisphere together to turn it over. Just dry the icing
