Christmas Wreath Cookies
1.
90g low-gluten flour + 3g red yeast rice flour, sieved for later use
2.
50 grams of low-gluten flour + 2 grams of matcha powder, sieved for later use
3.
Cut the butter into small pieces, after softening at room temperature, add powdered sugar
4.
Mix well with a rubber spatula
5.
Beat into a smooth shape with an electric whisk
6.
Prepare the whole egg liquid in advance and add it to the butter three times, each time after the egg liquid and the butter are fully mixed, add the next time
7.
Whipped into a smooth state
8.
Take 110 grams of butter paste and add it to the red yeast rice mixture
9.
Grab and knead into a uniform dough
10.
Wrap it in plastic wrap and put it in the refrigerator freezer for more than 2 hours before use
11.
Add the remaining butter paste to the matcha mixture and knead it into a uniform matcha dough
12.
Wrap in plastic wrap and put it in the refrigerator freezer for more than 2 hours before use
13.
Conceive the bow and small bells on the Christmas wreath on white, and then cut out the outline with a piece of white paper for later use
14.
After the refrigeration time is over, take out the red curved dough, place it on the mat, and roll it into a large sheet with a thickness of about 3 mm. Take two round molds with an outer ring diameter of 9.5 cm and an inner ring diameter of 6.3 cm to form a large wreath blank
15.
After removing the outer ring and putting it in the baking tray, the remaining inner ring does not move. Take a smaller mold and cut a circle in the middle to make it a smaller garland blank
16.
Knead the remaining dough again and roll it into a piece with a thickness of about 3 mm. Then use the bow and bell pattern drawn in advance as a mold, and use a knife to carve the outline around the sides.
17.
Put the green garland in a non-stick baking tray, put it in a preheated oven, 170 degrees, about 12 minutes, (please adjust the temperature and time according to your own oven) It is best to watch it aside, just in case Toasted
18.
After the baking is completed, take it out and place it on a drying rack to cool down. The small garlands, small bells and small bows are also baked in turn, and left to cool.
19.
Knead the remaining red curved balls to form some peas the size of millet grains and decorate them as Christmas leaves, then wrap them up in plastic wrap and put them in the refrigerator for use
20.
Take out the matcha dough, place it on the mat, and roll it into a thin sheet about 2 mm thick
21.
Cut out shapes with two sizes of Christmas leaf molds, and decorate the leaves with the small red balls that have been rubbed before. Put them into the preheated oven at 145 degrees for about 7 minutes. It is best to watch them from the sidelines. Don't get confused
22.
Let cool on a drying rack after baking
23.
After all the biscuit blanks are cool, you can make a wreath shape. Using melted chocolate as the binder between the leaves and the wreath, in the later process, I found that the bonding effect of using frosting is better than that of chocolate.
24.
All the wreaths are completed. Only made six, which means "six-six-shun", it is really a combination of Chinese and Western! Why did you make 4 wreaths each? It is to make the surplus that is broken. A large wreath was accidentally folded, so make a backup when you want to do it!
25.
Egg whites and powdered sugar are ready
26.
Make it into a smooth shape that can drip smoothly
27.
Take one yellow and one red pigment for decoration of bells and bows. Since I don't have golden pigment, I used yellow instead. Take an appropriate amount of icing sugar and place them in two bowls. Cover the unused frosting with plastic wrap and store it in the refrigerator. Don’t put it in the indoor air, otherwise it will dry out soon.
28.
Use a toothpick to pick up a little bit to bring up the satisfactory color
29.
Separate the icing into the piping bag. This is my own self-made. Because the amount is very small, it is too wasteful to use a large piping bag.
30.
Draw the lines according to your needs
31.
Or add color
32.
After the frosting is completely dry, use the remaining frosting to glue it to the wreath. Facts have proved that the effect of frosting is stronger than that of chocolate. Then use the remaining colorful frosting to decorate the wreath and leaves
33.
Take a look, it's really pretty! Don’t forget, buy a beautiful box to hold these Christmas wreaths for your friends and relatives. It’s definitely more than the ones sold in outside stores. I guess they won’t be sold outside, because it takes too much time! Then this is a unique Christmas and New Year gift! Hurry up and do it. By the way, the remaining dough can also be made into ordinary cut biscuits, which is also delicious!
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