How to make frosted biscuits
Ingredients
Biscuit ingredients
125 grams of low-gluten flour
60 butter grams
35 grams of fine sugar
15 grams of milk
Icing ingredients
150 grams of powdered sugar
Eggs 22 grams of clear water
8 grams of lemon juice (add as appropriate)
Appropriate amount of pigment
How to make frosting biscuits
1 First make the biscuits . After the butter is cut into small pieces and softened, add fine sugar and beat with a whisk until the volume becomes lighter in color.
2 Add milk and continue to beat until it becomes fluffy and fine.
3 Sift the low-gluten flour into the butter
4 Use a spatula to mix while pressing to fully mix the flour and butter together. When the flour and butter are not fully mixed at first, it will appear dry. Continue to press and mix until it becomes a dough (when the room temperature is lower, the mixture will be drier. You can also directly mix it with your hands at this time. Knead flour and butter into dough).
5 After mixing thoroughly to form a dough, do not continue mixing. Over-mixing may cause the cookies to taste tough.
6 Place the dough between two pieces of oil paper, flatten it, and use a rolling pin to roll it out into a dough sheet with a thickness of about 0.5cm. After rolling out, remove the oil paper on the surface
7 Use a cookie cutter to carve out the desired shape.
8 After carving, remove the excess dough, scoop up the biscuit dough with a scraper, and carefully move it to a baking sheet lined with oil paper, operating carefully to avoid deformation. The excess dough can be kneaded together and rolled out again before cutting (kneading the dough repeatedly will make the baked biscuits too hard, so try to reduce the number of times you knead the dough).
Place the 9 baking sheets in the preheated oven at 165°C with upper and lower heat on the penultimate layer and bake for 20-25 minutes. Please adjust the baking time according to the actual conditions of the oven and the size of the biscuits. Bake the biscuits until the surface is slightly yellow and feels hard when pressed.