Lamb Cookies
1.
After the butter has softened at room temperature, add powdered sugar and beat with a manual whisk until smooth
2.
Add the whipped cream that has melted into a liquid and continue to beat evenly
3.
After whipping, sift in low-gluten flour and stir into a batter with a spatula
4.
Then put it on the fiber mat and knead it gently with your hands to form a dough
5.
After kneading the dough, use a spatula to cut down some, and pour some permitted cocoa
6.
Knead the cocoa dough by hand
7.
Weigh the original dough into 8g small doughs, knead them into a drop shape, and arrange them on a baking tray
8.
Then continue to use the original dough to knead into two small droplets and stick them on both sides of the big droplets to make lamb’s ears
9.
Roll the cocoa dough into small balls, and brush the top of the lamb with egg wash
10.
Then glue the small ball to the top
11.
Finally, use a tool to poke two small holes on the surface, as a lamb’s nose, put it in a preheated 180 degree oven, middle layer, bake for about 15 minutes
12.
After taking out the cookies, let them cool slightly, and then draw the eyes with white frosting and black chocolate.
Tips:
1. Take out the butter in advance to soften it at room temperature, add in powdered sugar and stir evenly, no need to beat;
2. After the lamb is rubbed, pay attention to the spacing between the lamb and the baking tray. It should not be too small, because the lamb will expand during the baking process to avoid stickiness;
3. During the production process, the unused dough should be sealed with plastic wrap to prevent the dough from cracking. The baking temperature should not be too high, otherwise it will cause the lamb to crack.
