[lollipop Cookies]: Happy New Year

[lollipop Cookies]: Happy New Year

1. Prepare all the ingredients, sift the low-gluten flour 2~3 times in advance;

2. Butter melts to a liquid state in water;

3. Add the brown sugar, continue to heat over water, and stir until the brown sugar melts. The butter and sugar are completely fused, showing a viscous shape;

4. Add honey and mix well;

5. Add milk and mix well;

6. Add sifted flour, cinnamon powder, salt;

7. Mix the flour and liquid evenly to form a smooth dough, wrap it in plastic wrap and keep it in the refrigerator until the dough becomes hard;

8. Soak the bamboo sticks in clean water for more than 30 minutes or overnight;

9. Take out the soaked bamboo skewers and absorb the surface moisture;

10. Take out the refrigerated dough and divide it into small doughs of about 30g;

11. Take a small dough, roll it out into a thin sheet with a thickness of about 0.1~0.2cm, and press out a circle with a mold (the diameter of my mold is about 11cm);

12. Transfer to baking paper and press bamboo skewers on the bottom;

13. Then use a small biscuit mold to carve out the shape in the middle of the round biscuit base;

14. Press the biscuits on the bamboo skewers, the edges can be pressed firmly;

15. Prepare the biscuit bases one by one and place them on the baking paper;

16. Preheat the oven to 135 degrees. Crush fruit hard candies into powder;

17. Put the powdered candies on the hollow part just carved out, and then put the baking pan into the preheated oven, middle layer, upper and lower heat, 130 degrees, bake for 15 to 18 minutes, do not move the biscuits after taking it out, wait until a little Let it cool and then put it on the drying net to let it cool completely;

18. Prepare egg whites, powdered sugar and lemon juice for garnish;

19. First add the lemon juice to the egg whites, and beat until thickly foamed;

20. Add powdered sugar and continue to beat;

21. Until you feel resistance, lift up the whisk, the egg white will not drip, and the meringue frosting is ready;

22. Divide the meringue frosting into small portions, add food coloring separately, mix well and put into a piping bag;

23. Prepare other materials for decoration;

24. Feel free to play and paint on the cookies.

Tips:

1. The amount of sugar in the recipe is not too much, so you don't need to reduce the sugar. In addition, this biscuit base is also good to eat alone;

2. When the biscuit dough is mixed, it may be a little dry. Grab it slowly and knead it into a ball;

3. After the biscuit dough is made, it should be refrigerated until it is hard, so that the biscuit embryo can be taken out better when the shape is carved with a mold, and it is not easy to deform;

4. The leftover leftovers can be stacked to form a dough and continue to repeat the operation. During the operation, if you feel that the dough is very soft, you can put it in the refrigerator and refrigerate until it is hard before continuing the operation;

5. The biscuits should be baked slowly at a low temperature, so that the surface of the baked biscuits will be relatively flat, and the glass sugar part in the middle will be relatively transparent and clear;

6. The specific baking time should be adjusted according to your own oven;

7. Decorate as you like and play at will. The thickness of the meringue frosting can be adjusted with lemon juice. Usually, the icing used to draw the lines is thinner. Pavement can be slightly thicker. The state in the picture is suitable for paving.