[northeast] Rooster Year Daji Fondant Cookies

Name: [northeast] Rooster Year Daji Fondant Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Unsalted butter; 60g Powdered sugar; 20g Whole egg liquid; 115g Low-gluten flour; a little Vanilla extract; 15g cocoa powder; 50g Fondant; A few drops Food coloring; a little Fondant Binder

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The chicken was called the "fowl of five virtues" in ancient my country. According to the "Han Shi Wai Zhuan", it has a crown on its head, which is Wende; it has a distance to fight, which is martial virtue; It is brave to fight in front of the enemy. ; There is food to greet the same kind, which is benevolence; when the vigil is not lost, the dawn will be reported, which is faith. Therefore it is a symbol of auspiciousness.

I hope this sweet fondant biscuit will give everyone a good omen, "The Year of the Rooster is lucky." "

Ingredients

[northeast] Rooster Year Daji Fondant Cookies

1. 1. The butter is softened at room temperature, add powdered sugar or fine sugar 2. Whisk until the volume becomes larger and the color becomes white 3. Add egg and vanilla extract in portions, beat until smooth and fully integrated 4. Sift in the low-gluten flour Mix the mixture with cocoa powder and mix well. 5. Put it in the refrigerator for a while, sandwich it between two pieces of oiled paper, and roll it into 3-5mm pieces. 6. Cut out the desired shape and place it on a baking tray.

[northeast] Rooster Year Daji Fondant Cookies recipe

2. 7. Put it in the middle of the preheated oven, bake at 160 degrees for about 15 minutes, take it out and let it cool for later use 8. Use an edible coloring pen to draw a pattern on the back of the oil paper, turn it over and print it on the surface of the biscuit 9. Dip it with a toothpick A little food coloring, adjust the fondant skin to a suitable color, according to the order from bottom to top, start with the belly first. Use an arc tool to press out the pattern according to the shape of the fish scale, rub the red fondant skin into thin strips, fill it in 10. To color, rub the tail feathers, and use the tool to press out the pattern 11. Make the wings 12. Follow the pattern, Fill up the neck and back, leaving a place for the combs and crops, rub the variegated strips to fill the gaps between the tail feathers and the back

3. 13. Pinch out the comb and the chicken crop, and use a tool to press out the shape. 14. Make the beak and white eyeballs. 15. Make the black eyeballs and fine neck hair. 16. Make the chicken legs and chicken feet. The chicken feet on one side, just sort out the details