1. The butter is softened at room temperature and cut into small cubes
2. Use an electric computer to break it up slightly
3. Add the egg liquid to the beaten butter three times, and then add it to the next time after it is completely beaten each time.
4. After the eggs are completely added
5. Mix low-gluten flour and high-gluten flour into the butter mixture
6. Use a spatula to mix a little bit until there is no dry flour
7. Knead the well-mixed flour on the kneading mat and knead it into a dough gently. Do not knead for too long to avoid the flour becoming gluten.
8. Spread a layer of plastic wrap on the kneading mat, and then roll the dough into a 0.3cm thick sheet with a solid wood rolling pin
9. Then cover the surface of the dough with plastic wrap and put it in the refrigerator for 30 minutes
10. The shape of the lamb can be drawn with oil paper first, then cut out, printed on the dough, and carved out with a toothpick
11. Put the carved lamb into the baking tray, and use a toothpick to make small holes on the surface to prevent the biscuits from bulging during the baking process
12. Put it in a preheated 175 degree oven, middle level, bake for about 15 minutes
13. The lamb after cooling is placed on the kneading mat, the white frosting is put into the mouth of the small cookie, the head is skipped, and the shell flowers are squeezed from beginning to end.
14. Take another disposable piping bag and put some icing sugar in it, cut a small mouth, and fill out the head
15. After the filled lamb's surface frosting is almost dry, decorate the eyes and feet with black frosting
16. Finally tie a bow, and the cute lamb is ready
Tips:The biscuit base used in the icing biscuits is unsweetened, because the icing on the surface is already very sweet, so the biscuit bases used are all unsweetened.
