# Fourth Baking Contest and is Love to Eat Festival# Frosted Biscuits

# Fourth Baking Contest and is Love to Eat Festival# Frosted Biscuits

1. First make cookies. After the butter is cut into small pieces and softened, add fine sugar and beat with a whisk until the volume is fluffy and the color becomes lighter

2. Add milk and continue to beat evenly to become fluffy and delicate

3. Sift low-gluten flour into the butter

4. Press and mix with a spatula to mix the flour and butter thoroughly. At first, when the flour and butter are not fully mixed, they will appear dry. Continue to press and mix until it becomes a dough (when the room temperature is lower, the state of the mixture will be drier. You can also use your hands directly at this time. Knead flour and butter into a dough)

5. Don't continue to mix it after it's fully mixed into a dough. Excessive stirring may cause the biscuits to taste hard

6. Place the dough between two pieces of oiled paper, squeeze it, and roll it out with a rolling pin to form a sheet of about 0.5 cm thick. Remove the greased paper after rolling it out

7. Use the cookie mold to carve out the desired shape

8. After carving, remove the excess dough, scoop up the biscuit dough with a spatula, and carefully move it to a baking tray lined with greased paper, taking care to avoid deformation. Excess dough can be kneaded together, roll out and then engraved (kneading the dough repeatedly will make the baked biscuits too hard, so try to reduce the number of kneading dough).

9. Put the baking tray into the preheated oven with a high and low heat of 165℃, and bake for 20-25 minutes. Please adjust the baking time according to the actual situation of the oven and the size of the biscuits. Bake it until the surface of the biscuits is slightly yellow, and press the top to feel hard, and you can go out of the oven.

10. The baked biscuits can be decorated with icing sugar after they are out of the oven and cooled.

11. Then make the icing. Beat the egg whites with chopsticks, beat them, and mix with powdered sugar. Stir continuously with a spatula to make the powdered sugar and egg white completely merge into a thick frost

12. Add lemon juice little by little and mix well. Add and observe the consistency of the frosting

13. After picking up the icing, the dripping icing will become smooth in a few seconds and the consistency is almost the same.

14. Then there is color correction. Add food colorings of different colors to the frosting and mix well to form frostings of different colors. Choose the color of the pigment according to your needs. If it is Christmas frosting cookies, the Christmas colors of red and green are definitely indispensable. Then put the frosting into the piping bag, cut a small hole at the front of the piping bag, and you can start decorating the biscuits (because the amount of frosting made by the family at one time is not too much, so the color adjustment can be done in a less troublesome way, first put the white frosting Put it into the piping bag, then pick a little pigment and mix it with the icing directly in the piping bag, rub it a few times through the piping bag with your hands, and the frosting can be evenly mixed with the pigment.

15. When decorating with icing, we can see that the icing on the biscuit is divided into two parts, one is the base color applied to the entire bottom, and the other is the line-like pattern on the surface. We need to apply the icing sugar on the whole surface of the biscuit first, and then continue to squeeze out the pattern after it is dry. For the whole surface application, you can use a brush to directly dip the icing on the biscuits, but this requires a higher technique. You can also use the following method: first squeeze out the icing line around the biscuit as a contour.

16. Then in the outline of the icing, draw lines to evenly squeeze the entire surface of the icing. Because of the fluidity of the frosting, it will become very flat in a few seconds (here is the time to check the consistency of the frosting. If the frosting is too thick, it will not become flat, and there will always be lines and dryness on the surface. There will be no bright luster after penetration. If the frosting is too thin, squeeze a little more and it will easily stay along the edges and affect the overall shape).

17. After the base frosting has dried, you can continue to decorate it. The snowflake shape in the picture is the texture of the snowflake drawn with white icing. Decorative patterns can be drawn according to your own creativity, just practice a few times.

18. Continue to decorate other icing cookies. When there are more than two background colors on a biscuit, paint one color first, and then paint another color when it is dry, otherwise the areas where the two colors touch will easily melt together. For example, in the shape of a snowman, the hat and the body are in two colors. You can paint the hat with black frosting first, and then paint the body with white frosting after it is dry.