Icing Cookies

Icing Cookies

1. After taking out the butter from the refrigerator, let it soften at room temperature, then add sugar and salt to beat

2. Beat the whole egg liquid with chopsticks first, add it to the butter several times, each time until the egg and butter are completely integrated, then add the next time

3. Sift in low flour and yeast, stir up and down with a spatula until completely mixed

4. Divide the dough into three equal parts with a spatula

5. Put them into fresh-keeping bags separately

6. Use a rolling pin to dry the dough into a sheet of 16K printing paper shape, store in the refrigerator and freeze until hard

7. Use the embossing die to press out the pattern you like

8. The noodles are coded in the baking tray; leave a proper distance between each cookie

9. Preheat the oven before styling. Heat the middle layer of the oven at 170°C up and down, and bake for about 12 minutes, until golden brown. Let cool naturally at room temperature after baking

10. Beat the egg whites into the mixing bucket, add freshly squeezed lemon juice, and stir the two evenly with chopsticks

11. Sift the powdered sugar, sprinkle in one-third of the powdered sugar and egg white, mix wet, then sift in the rest, and beat with an electric whisk at low speed until smooth

12. Divide the icing into piping bags

13. Use a toothpick to pick out a small amount of food coloring and icing sugar and mix well

14. Cut the mouth of the piping bag with scissors, and twist a knot at the entrance of the piping belt to prevent overflow

15. Everything is ready, pick up the decorating tape and use it as a big pen. Make the background color first, wait for the background color to dry, and then draw the pattern up.