Cute Monkey Frosting Cookies

Name: Cute Monkey Frosting Cookies
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 75g butter; 37g (for biscuits) Water syrup; 186g Low powder; 3tablespoon Protein powder; 5tablespoon warm water; 20g (for biscuits) Powdered sugar; Some Food coloring; 30g Egg liquid

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

The New Year is approaching, I have made a cute monkey biscuit for the occasion. I wish you all the best in the Year of the Monkey and all the best! I have been growing grass icing biscuits but I didn’t do it. Finally, I got all the materials on hand this time and I plucked up the courage to make my first icing biscuits. The biscuit body refers to the girl Shalulu Lulucha teacher, and the icing and styling refer to the oven teacher Shasha Charlotte.

Biscuit material: butter 75 g powdered sugar 20 g water syrup 37 g egg liquid 30 g low powder 186 g icing material: protein powder 3 table spoon warm water 5 table spoon (15cc measuring spoon 5 spoons) 455 g powdered sugar water syrup 1 tea spoon (5cc measuring spoon one scoop)"

Ingredients

75g Butter
37g (for biscuits) Water Syrup
186g Low Powder
3tablespoon Protein Powder
5tablespoon Warm Water
20g (for biscuits) Powdered Sugar
Some Food Coloring
30g Egg Liquid

Cute Monkey Frosting Cookies

1. Let's make the biscuits first. Mix the egg liquid, water syrup, and powdered sugar to soften the butter.

2. Pour a mixture of egg liquid, water syrup, and powdered sugar into the butter.

3. Just beat the whisk evenly at low speed, don't beat it.

4. Sift in low powder.

5. Use a spatula to mix into a dough, don't knead too much to avoid tendons.

6. Put the dough in the fresh-keeping bag to relax for 1 hour. Roll out about 5-6mm thick on greased paper or plastic wrap.

7. Press out the shape.

8. Arrange into the baking tray, 170 degrees for about 15 minutes.

9. If there is a bulge in the middle, you can take it out and tap it with a toothpick and press it flat. The flat surface is conducive to the subsequent styling.

10. Now let's make the icing. Add warm water to the protein powder.

11. Beat at low speed until foaming.

12. Pour the egg white and water syrup into the powdered sugar.

13. Stir at medium speed with a whisk for about 3 minutes, seal and refrigerate the beaten frosting, and take it out when it is used.

14. Next, adjust the frosting (add appropriate amount of water and coloring as needed). Add a very small amount of water to the frosting. The frosting on the surface is when the spatula is picked up, the frosting drips from the bottom and merges with the frosting in the basin. The time is about 6 seconds and the icing on the hook line is thicker than the pavement.