1. Soften the butter at room temperature, add soft sugar
2. Beat until the sugar melts
3. Add egg yolk and vanilla extract
4. After mixing well, continue to beat until the volume expands and the color becomes lighter
5. Sift in low-gluten flour and cocoa powder
6. After mixing, knead into a uniform dough and refrigerate for more than 1 hour
7. Put the refrigerated dough between two layers of oiled paper and roll it into a 5mm thick dough sheet
8. Use heart-shaped biscuit moulds to make biscuits
9. Put it in the baking tray, then put it in the middle of the preheated oven, and bake at 175℃ for 15 minutes
10. Cool the baked biscuits for later use
11. Add water to the protein powder
12. Stir until the protein powder is dissolved
13. Sifted powdered sugar
14. Add protein powder solution
15. Mix well with a spatula first
16. Then use a whisk until the lines are clear and shiny
17. Add the whipped basic meringue to the appropriate amount of water (outside the formula) to adjust to a proper state, then add the pigment, mix well, and put it into a piping bag
18. Cover the entire surface of the biscuit with frosting
19. Draw the pattern again, or mount the pattern with icing in the state of drawing, and let it air dry.
Tips:1. The frosting is easy to air dry. During the production process, put a piece of wet kitchen paper on the surface of the frosted frosting, and then seal it with a plastic wrap to effectively prevent it from drying out.
2. It is more convenient and sanitary to use protein powder to make frosting. If not, you can use egg white instead. 5g protein powder ≈ 1 egg white, but egg white will have a fishy smell. You can add a few drops of lemon juice or vanilla extract to remove the fishy.
3. When adjusting the frosting state, water should be added little by little, so as not to add too much at one time, causing the frosting to be too thin and unable to operate.
