Christmas Wreath Cookies
1.
Prepare ingredients: 80 grams of unsalted butter, 100 grams of low-gluten flour, 15 grams of almond powder, 20 grams of caster sugar, 20 grams of milk, 5 grams of matcha powder, 40 grams of white chocolate, 1 gram of salt, and appropriate amount of sugar beads;
2.
Mix the milk with the caster sugar, heat it until the caster sugar is completely melted, and let cool at room temperature;
3.
Use a whisk to whip the butter until it is white feathery;
4.
Pour the milk sugar solution into the butter in 3 times;
5.
The whipping is even, no oil-water separation occurs;
6.
Put the almond powder and matcha powder in the egg beater;
7.
Whisk evenly with a whisk;
8.
Sift in the low-gluten flour and mix well until it becomes a fine and even state;
9.
Using the 8-tooth piping nozzle, put the cookie batter into the piping bag;
10.
Squeeze into a closed ring shape, and preheat the oven at 170°C for 8 minutes;
11.
Put the squeezed cookies into the oven, heat up and down 170 degrees, and bake the middle layer for 15 minutes;
12.
Take out the baked cookies and cool them at room temperature;
13.
Put the white chocolate coins in a small bowl;
14.
Melt the white chocolate in water, leave it at room temperature for 8 minutes, it will become slightly thick;
15.
Dip the cookie seal with a hundred chocolate solution;
16.
Place it flat in a baking tray or on a cooling rack, sprinkle with various sugar beads to decorate while the chocolate is not solidified;
17.
Sprinkle a little coconut paste to decorate, it's beautiful! Very Christmas atmosphere!
Tips:
If you don’t have white chocolate, you can decorate it with frosting!
