Santa Icing Cookies

Santa Icing Cookies

1. The main material is the biscuit material, and the auxiliary material is the frosting material. Prepare all the materials, cut the butter into small pieces to soften it, and turn on the fermentation function in the oven at low room temperature for ten to twenty minutes.

2. Add softened butter to powdered sugar and use an electric whisk to make a paste. You can beat it several times to prevent the powdered sugar from splashing.

3. Add the egg liquid at room temperature in batches, and then add it again after beating until it is mixed.

4. The egg liquid and butter are beaten together into a paste as shown in the figure

5. Sift in low-gluten flour, add salt (or not)

6. Put on food gloves and pinch with your hands to form a dough. If you can't see the dry powder, just cover it with plastic wrap and put it in the refrigerator for half an hour

7. Take out the dough, brush a thin layer of cornstarch on the silicone mat, put on the dough and cover with a layer of plastic wrap, roll it out gently, and roll it into a 0.3-0.5 thick slice

8. Take out the prepared mold, I used a round mold for the Christmas old man

9. Extrude the shape and remove the excess parts around

10. With the help of a squeegee, gently transfer the pressed biscuits to a baking pan covered with tarp

11. Put it in the preheated oven and bake at 170°C for 13-15 minutes, with a little yellow on the edge.

12. Ingredients to prepare the icing

13. Put the powdered sugar and protein powder in a bowl

14. Add cold boiled water and mix well

15. Beat hard with an electric whisk, and the frosting is ready. This is a harder and thicker frosting.

16. Take a little icing sugar on the palette, add food coloring and cool boiled water to fully adjust the consistency, adjust the consistency on the board first, and then put it into the piping bag. The consistency of a small area can be thicker, and the consistency of a large area can be thinner. Add little by little

17. You can adjust the frosting in various colors at one time. I made the whole series for Christmas. I used a lot of colors. If it’s just Santa Claus, only red, black, yellow, and white are needed (white does not need to be added). Pigment, just add water directly)

18. Draw Santa Claus on the paper with an edible pencil according to the size of the biscuit in advance, then cut it out and paste it on the biscuit. Use the icing pin to gently poke some small holes on the biscuit according to the lines.

19. Use the food coloring pen to draw the lines of Santa Claus based on the small holes

20. Use red icing to squeeze out the hat, squeeze the icing around and then squeeze in the middle. After squeezing, use the icing needle to beat the icing evenly in a circular motion

21. When drawing the icing filling color, you can jump to try the filling color, which reduces the time and does not cross the color

22. When filling the adjacent icing, it is better to wait until the icing in the previous step is dry, and then draw the beard.

23. Draw hands and belt

24. Finally, squeeze your eyes on your nose, and finally draw your hands and wait for the icing to dry.

25. Christmas old people stand in a row, sending out gifts

Tips:

1. The consistency of the frosting can be mastered by trying a few times, and you can debug it according to your own proficient program.
2. Making icing is a process that requires care and patience. It takes more time. If you want to do it well, you can’t be impatient.