1. Use raw protein: the advantage is that raw materials are convenient and cheap, but the disadvantage is that the freshness of raw protein cannot be guaranteed, and it smells fishy (but this can be covered with fresh lemon juice).
Formula: one portion of protein, about 20-30g, a few drops of fresh lemon juice, 150g Taimengsha.
Production method: Add lemon juice to egg white and beat it into coarse bubbles. Add the sieved powdered sugar twice and stir well. Continue beating until the custard is very sticky, so that it is not easy to drip when hanging on the eggbeater. You can easily shape it by dipping a little on the panel with chopsticks. If necessary, add some food coloring to make it colorful.
2. Use Wilton protein powder: Advantages: no egg smell, convenient operation, safety and cleanliness; Disadvantages: the cost is small and expensive, and friends who don't paint icing can easily waste a can (I often make icing cookies, so the icing below is made of Wilton)
Formula: Wilton protein powder 1tbsp = 10g, water 2tbsp=30ml, Taikoo Mengsha 150g.
Production method: mix protein powder with water (no protein powder particles at all), slowly sift in icing sugar, and stir directly with a scraper. If it is too thick, add a few drops of lemon juice or water to dilute it.
How to draw sugar-coated cookies;
1. Draw the outline of snowflake gingerbread with reticle frosted lines (pay attention to drawing lines slowly. Speaking of pulling, as the name implies, the head of the decorative bag should leave the biscuit surface and be perpendicular to the biscuit surface at 90 degrees. The frosting can pull out thin lines to fit the biscuit edge conveniently and pull out the outline.
2. If you want to draw a large floor, I like to draw it with a coffee spoon and icing, which is faster (because the outline has been hooked, don't worry about laying it outside the biscuits, just push it away slowly; This biscuit is very big, hehe)
3. To the small details, spread it out slowly with a toothpick. After laying the bottom, pick up the biscuits and gently shake them on the table to make the icing more uniform.
4. When the frost is half dry, it looks more like a relief effect (I usually wait 3-5 minutes to judge that it is half dry).