Name: #四session Baking Contest and is Love to Eat Festival#[fengyun Cheongsam] Icing Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 70g honey; 4g Lemon juice; 70g Powdered sugar; 100g butter; 1g Fine salt; a little Food coloring; a little Edible gold powder; 35g Egg white

Ingredients

#四session Baking Contest and is Love to Eat Festival#[fengyun Cheongsam] Icing Biscuits

1. Prepare all the ingredients for making biscuit dough

2. After the butter has softened at room temperature, add powdered sugar and beat with a whisk until smooth.

3. Add honey, lemon juice and fine salt

4. Stir well

5. Sift in low powder

6. Mix gently with a spatula

7. Clamp the dough with two pieces of oiled paper, roll it into a 6mm dough, and put it in the refrigerator for more than 2 hours.

8. Cut out the shape of a rectangular piece and put it into the baking tray. Use a toothpick to pierce a few small holes to prevent bulging during the baking process.

9. Put it in a baking tray, preheat the oven at 160°C for 10 minutes, put it in the baking tray and bake for 30 minutes, take it out and let it cool for later use

10. Add egg white to the powdered sugar and stir well.

11. Spread a little frosting on the biscuits and let them dry in a ventilated place.

12. Put a little blue frosting into the piping bag, cut out a small opening, and squeeze out the edge of the decoration

13. Draw the base map with an edible pencil

14. Adjust the rose purple icing to pave the graphics

15. After it dries, adjust the dark gray hard frosting and put it into a piping bag, cut a small opening to squeeze out the edge and diagonal part of the collar

16. Squeeze out the pattern on the body

17. Details of extruded buttons

18. Adjust a little edible gold powder to trace the details of the pattern and button placket

19. Made another lace with a different color

20. Seems to like this better

21. Elegant cheongsam

22. Finished product

Tips:
In the process of making icing biscuits, each step must wait until the icing is dry before proceeding to the next step, otherwise it will easily lead to abandonment of all previous efforts!