1. Cut the butter into small pieces and soften at room temperature.
2. Add soft white sugar and beat until white.
3. Add the egg mixture in two batches.
4. Stir well each time.
5. Sift in low-gluten flour, cut and mix evenly.
6. After cutting and mixing the dough evenly, wrap it with plastic wrap and put it in the refrigerator for 30 minutes to relax.
7. Put 50 grams of soft sugar in 8 grams of egg white.
8. It is enough if the dripping lines are not easy to flatten.
9. Take out half of the icing sugar and add cocoa powder and mix well. (Leave a small part a bit thicker)
10. Take a small part of the icing sugar and add the pink pigment and stir evenly.
11. Put them into piping bags respectively.
12. After the loosened dough is warmed up, roll it into a 3~4mm thick sheet.
13. Cut out the shape with a drop-shaped mold.
14. Arrange the cookies. Preheat the oven to 150 degrees, and heat the middle layer up and down for about 20 minutes (you should adjust the time according to your oven temperament and the thickness of the biscuits.
15. Cocoa pink on the ice cream cone, draw a line with a little thicker frosting, and draw diagonal lines. Then you can color the ice cream with different colors of frosting, and decorate it with your favorite color!
Tips:Adjust the time and temperature appropriately according to your own oven temperament. The icing used for pulling the string should be slightly thicker, and the icing used for large areas can be adjusted by adding water a little bit to adjust to a relatively thinner degree.
