1. Make biscuits. Put the softened butter in the mixing bowl, stir and mix with a whisk to form a soft milky shape; add the powdered sugar in 2 times, stirring and mixing each time until it turns white;
2. Add the egg liquid to the mixing bowl in batches, and stir evenly after each addition; then add vanilla extract and stir until it is even;
3. Sift the low-gluten flour and add it to the mixing bowl, stir until evenly;
4. After stirring evenly, wrap it in a container with a lid or plastic wrap and put it in the refrigerator for more than 30 minutes to relax
5. Take out the cookie dough from the refrigerator and flatten it with a rolling pin;
6. Roll out the biscuit dough into slices, the thickness is about 0.5---1cm;
7. Use a biscuit stamper on the biscuit dough to press out the pattern; place it on a baking tray lined with baking paper (non-stick baking tray without pad), poke small holes in the biscuit base with a toothpick to prevent the dough from bulging during baking;
8. Put it in a preheated 180 degree oven, set it to 170 degrees, and bake for 20 minutes.
9. Make protein cream. Add the protein powder to the weighed drinking water to soak, and use a soft rubber scraper to fully stir the protein powder and drinking water evenly, without particles;
10. Sift the protein liquid;
11. Use an electric whisk to whip the egg whites to a milky white foam shape, and add powdered sugar several times in small amounts;
12. The frosting that I adjusted according to the above formula is relatively thick and belongs to the hard frosting. It can be used to hook the sides of biscuits and to print patterns on biscuits with icing base; the hardness of the preparation is determined by your own needs (soft + drinking water; hard + powdered sugar). When the hardness is prepared, add lemon juice Stir it well again
13. The icing state used to hook the outline of the biscuit can be hung on a spoon scraper to pull out a long inverted triangle instead of dripping immediately
14. The icing used to coat the bottom layer of the biscuits can be seen to be fluid. When the spatula is scooped up, it will drop from coarse to fine.
15. Adjust the desired color protein cream, outline the contour lines, and the lines should be smooth
16. Fill it up again. Pick out the bubbles with a decorating needle or toothpicks
17. After laying the bottom, pick up the cookies and shake them gently on the table to make the icing more even
18. Do other graphics as well
19. Put the printing mold on the biscuit, squeeze the hard frosting, and scrape off the excess frosting with a spatula
20. carry out
21. Make other shape cookies in the same way
