Small Floral Icing Biscuits

Name: Small Floral Icing Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g butter; 50g Powdered sugar; 25g Egg liquid; 140g Low powder; 1 Egg white; Some Lemon juice

by I am a happy pig

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This high-value icing biscuit adds a lot to her daughter's media work, and her teacher and classmates love it even more. Actually, I'm not doing very well.
I didn’t bring a DSLR, but I had to keep it with my mobile phone, because there are good records in it: a large cooking table and easily available ingredients; my daughter is sitting on the other side of the table doing homework, and I’m sitting on the other side drawing biscuits; Fresh air, a good holiday. "

Ingredients

Small Floral Icing Biscuits

1. The butter is softened at room temperature, add powdered sugar and stir until combined. (No need to over-spend to avoid uneven biscuits)

2. Add the egg liquid in portions and beat evenly, each time until the egg liquid is completely fused with the butter.

3. Sift in low powder.

4. Mix well with a spatula, cover with plastic wrap and chill and relax for one hour.

5. Roll the dough into about 3 mm thick slices. (In order to facilitate the operation, you can spread a piece of plastic wrap on the top and bottom of the dough.)

6. Use a mold to press out a biscuit shape. (There is no cookie mold, cups on hand.)

7. Sort out the pressed biscuit dough and move it to the baking tray.

8. Bake in the oven at 170 degrees for 10-15 minutes.

9. Prepare the egg whites and powdered sugar.

10. Beat the egg whites until coarsely foamed, add powdered sugar and stir with a whisk to form a frosting for the surface.

11. The consistency of the frosting is in a state that it can be blended after dripping. The frosting consistency can be adjusted by adding or subtracting powdered sugar.

12. Prepare the pigment, piping bag, and sealing clip.

13. The amount of frosting of each color is small, so put the piping bag on the elongated champagne glass for easy pour.

14. Add the right amount of color to adjust the meringue frosting to the desired color.

15. First use thicker icing and then change the frosting to cover the entire biscuit.

16. Use pink and rose red frosting to draw circles on the base frosting.

17. Use a toothpick to draw a circle on the pink frosting to form a rose shape, dot the leaves with green, and pick out the tip of the leaf with a toothpick. Leave it at room temperature for a few hours, and the frosting will solidify.