1. 1. Take only the egg white part of the egg, add powdered sugar, and stir it by hand. (figure 1)
2. 2. Add two or three drops of lemon juice and quickly pass it to a dry state. At this time, the icing is ready. (figure 2)
3. 3. Take the required amount into the piping bag, and draw the outline of the biscuit with the round mouth flower mouth. (image 3)
4. 4. Take another small amount of icing sugar, add a few drops of pure water with a toothpick to dilute it to a flowable state, and stir evenly. (Figure 4)
5. 5. Spoon the diluted frosting into the middle of the biscuit. (Figure 5)
6. 6. Use a toothpick to poke the frosting away, make it fill the gaps, and let it dry. (Figure 6)
7. 7. Toning the frosting, repeat steps 3-6 to complete the bottom of the biscuit. (Picture 7)
8. 8. Use undiluted frosting to draw lines on the surface of the biscuit and allow to dry. (Picture 8)
Tips:Tea experience:
When diluting the icing sugar, pay attention to adding water drop by drop, otherwise it is easy to add more. If you accidentally add too much, add some powdered sugar and stir until you need it.
