Fondant Doraemon Cookies
1.
Put the butter in a basin after softening and mix well with a manual whisk
2.
Add icing sugar, stir evenly in one direction with a manual whisk; add milk in two batches
3.
Continue to stir in one direction evenly
4.
Sift in high-gluten flour
5.
The spatula keeps stirring evenly
6.
Knead it with your hands to form a uniform dough
7.
Put a layer of plastic wrap on the dough and roll it out into thin slices
8.
Cutting with three-dimensional Doraemon biscuit mold
9.
Make full use of the rolled dough when cutting
10.
Then put it in a baking tray covered with tin foil; preheat the oven to 170°C, turn on the upper and lower heat, put it in the middle of the oven, and bake for about 15-20 minutes
11.
While cooling, make the fondant part; add a piece of white fondant paste with some blue pigment
12.
Knead
13.
Roll out into thin slices on the chopping board
14.
Use the outer contour mold of the Doraemon biscuit mold to engrave the contour part, and then brush a layer of cold water or honey on the back
15.
Paste it on the cold biscuits
16.
Take out another piece of white fondant paste
17.
Knead and roll into thin slices
18.
Use the three-dimensional part of the Doraemon biscuit mold to carve expressions
19.
Then use a knife to carve out
20.
Doraemon carved out
21.
Brush the back and stick it on the blue
22.
Take another small piece of white fondant cream and add a little red pigment
23.
Knead
24.
Roll into thin slices
25.
Carve out the body and bell parts with a cookie mold
26.
Cut out with a knife
27.
Cut part
28.
Brush clean water on the back and stick it in place
29.
Melt some yellow chocolate, put it in a piping bag, squeeze it in place of the bell, and wait for it to solidify (you can also use fondant)
30.
Take some of the remaining red fondant paste and knead it into a small ball for the nose
31.
The fondant part is made
32.
Melt some dark chocolate, put it in a piping bag, squeeze it on the eyes and the bell, and it will solidify.
Tips:
1. The chocolate part can also be made entirely with fondant + pigment;
2. Biscuits made of high-gluten flour will be more tenacious. It is not easy to break when used to make fondant biscuits. If not, plain flour can be used.
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