Frosted Biscuits

Frosted Biscuits

1. Cut unsalted butter into small pieces, soften at room temperature, add powdered sugar and beat until even.

2. Add the egg liquid to the butter in portions.

3. Beat with an electric whisk until it turns white and the color becomes lighter.

4. Mix low-gluten flour and salt, sieve into the basin, cut and mix evenly.

5. Knead the dough into a shiny surface, wrap it in plastic wrap and put it in the refrigerator for half an hour for later use.

6. After taking out the dough, use a rolling pin to roll it into a dough sheet, and use a biscuit mold to press out the shape.

7. Preheat the oven to 170°, middle layer, and bake for 15 minutes. Bake until the edges of the biscuits are colored. Take them out to cool at room temperature and set aside.

8. Use a soft rubber spatula to stir the egg whites and powdered sugar evenly, without particles.

9. Use an electric whisk to beat at a high speed to a soft peak. (Drip a proper amount of lemon juice to adjust the consistency)

10. Take a little red and green pigment with a toothpick and mix it into the protein paste and mix well.

11. Mount the green protein paste to hook out the skin of the melon and let it dry for a while.

12. Fill the flesh of the melon with the red protein cream, then use a toothpick to dip a little black cream into the flesh of the melon, and let it dry.

Tips:

The pigment used for color adjustment is preferably gelatinous, and too diluted liquid pigment will affect the texture of the frosting.