Fancy Icing Cookies
1.
Butter cut into small quick pieces ahead of time
2.
Let it soften at room temperature, then let it go
3.
Add powdered sugar, stir with the whisk of the whisk (no need to plug in), let the powdered sugar and butter mix together, so that the powdered sugar will not fly around during the beating process. Turn on the electric whisk at low speed first.
4.
After the powdered sugar and butter are mixed, beat at medium speed, and stir until the volume becomes larger and the color turns white (this process takes about 2-3 minutes)
5.
Add the egg liquid in 3 times, stirring each time until the egg liquid is completely fused with the butter
6.
Sift in low-gluten flour in one go
7.
Stir with a spatula, knead into a dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes
8.
Just make meringue when refrigerated, prepare 50 grams of icing sugar and 8 grams of egg white
9.
Put the egg whites in the container, without oil and water, add a few drops of lemon juice, whisk until thick foam, sieve the powdered sugar into the egg whites three times, and use a whisk to mix the powdered sugar and egg whites evenly each time
10.
It’s fine if the dripping lines are not easy to flatten.
11.
Divide the frosted icing into two parts, add a drop of pink pigment to one part and stir evenly
12.
Add another part of the green pigment and stir evenly
13.
Put two piping bags into two piping bags, and cut a 2mm small opening at the exit. Do not cut large
14.
Take out the biscuit dough that has been refrigerated, put a piece of greased paper on the chopping board, put the dough on the greased paper, and cover the surface with a layer of plastic wrap, roll it out to a thickness of about 3mm--5mm
15.
After rolling out, carve out the shape with a flower-shaped biscuit mold
16.
Preheat the oven 180 degrees in advance, put the prepared biscuits in the baking tray, leaving a little gap between the biscuits, so that they will be heated more evenly, and the baked biscuits will not stick together, and then put them in the oven, up and down Fire, the middle layer is 180 degrees for 8-12 minutes (or see the biscuits are all colored)
17.
Start decorating! Take a biscuit, come up with a decorative pattern, after painting, put the biscuit in a ventilated place to dry thoroughly
Tips:
The mouth of the meringue piping bag must not be cut too large, the line will not be beautiful if it is too thick
