Ingredients
75g of unsalted butter.
Low gluten flour135g
Sugar powder100g
30 grams of whole egg liquid
Dry Perth amount of fondant material
Protein14g
A few drops of lemon juice
Auxiliary food pigment (red, green, orange powder, blue and purple)
Sweet taste
Baking process
A day takes time.
Divine difficulty
Steps to make Christmas icing cookies
1
Baidu searched the Christmas pictures to find out their favorite patterns, printed them out, and printed them on a hard card with a ballpoint pen. This card must be clean and hygienic and can hold food.
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2
If you can't see clearly, trace it with a pencil and cut it out with scissors. When in use, cover it on the dough sheet.
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three
Prepare the biscuit ingredients, and the butter will soften at room temperature. Now it's cold in the north. You can put a book on the radiator with butter to make it soften faster.
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four
Adding powdered sugar at one time
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five
Press and stir with the egg beater's egg beater to mix the powdered sugar with the butter.
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six
Electric egg beater beat at low speed first. After the powdered sugar and butter are mixed, beat at medium speed until the volume becomes larger and the color turns white.
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seven
Add the egg mixture in three times, and each time, stir until the egg mixture is completely blended with the butter. Do not add the egg mixture at one time, so as not to accidentally cause oil-water separation.
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eight
Beat until smooth, and the egg mixture and butter are completely blended.
nine
Sift in low-gluten flour once.
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10
Stir with a scraper
1 1
Grasp it by hand, knead it into a ball, wrap it in plastic wrap and refrigerate it to about 1 hour.
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12
Take out the refrigerated biscuit dough, put a piece of oil paper on the chopping board, put the dough on the oil paper, and cover the surface with a layer of plastic wrap.
13
Roll it to a thickness of about 3 mm.
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14
After rolling, remove the plastic wrap covered on it, and gently stick the cardboard on it. You don't need to press it, just carve it out with a knife.
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15
If you have a cookie mold, put it directly on the dough, press it hard and it will come out, and then remove the excess dough. The extra dough is made into dough again, rolled into dough again and cut into biscuits again.
16
Move the cut biscuits to the baking tray covered with oil paper, leaving some gaps in the middle.
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17
Preheat the oven 180 degrees in advance, fire it up and down, and let the middle layer 180 degrees 8- 12 minutes (or see that the biscuits are all colored).
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18
Divide the fondant into 6 parts and knead with 6 colors.
19
Carve shapes with homemade cookie molds.
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twenty
Put the pressed sugar skin aside for later use.
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2 1
Take a cookie with the same appearance and brush the fondant glue on the fondant skin.
22
For bonding, gently press by hand.
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23
Put the glued biscuits aside to dry.
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24
Protein14g powdered sugar100g lemon juice, a few drops of red pigment.
25
Put the egg white in a container, it must be oil-free and water-free, add a few drops of lemon juice and send it to coarse foam.
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26
Sift the powdered sugar into the egg white for three times, and stir the powdered sugar and the egg white evenly with an egg beater each time.
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27
The egg white can be pulled out without falling when it hits the egg beating head.
28
Divide the prepared custard into two parts, and put them into the paper-mounting bag, leaving 1 part white, and add the other part to the red pigment paper-mounting bag, and cut a small opening of 1-2mm at the tip, and never cut it too big.
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29
Take a biscuit, come up with a decorative pattern, and underline the ditch with the selected color.
30
Put the glued biscuits aside to dry.
Tips
1, cookies can only be operated after they are taken out of the oven and cooled.
2, put it in a box or bag containing cookies, which can extend the shelf life.
3, fondant glue is to use a little fondant to add the right amount of boiling water to melt.
4. Do not put the prepared biscuits in the refrigerator at room temperature. Moisture will make the biscuits moist, and it is easy for other things to smell like biscuits.