Biscuit material

75 grams of unsalted butter.

30 grams of powdered sugar

20 grams of whole egg liquid

Ruozhu matcha powder 5g

2 grams of baking powder

Low-gluten flour125g

Frost in protein

Egg white 1

Sugar powder100g

How to make Christmas tree sugar-coated cookies?

Soften the butter at room temperature in advance, beat until smooth with an egg beater, add powdered sugar and stir well.

Add the whole egg liquid and stir well. Whole egg liquid is a broken egg, and broken egg liquid is whole egg liquid. Cooking cookies and eggs must be at room temperature. If it is too cold, it will separate from butter and oil.

Sift all the flour into the butter and stir until it becomes a sticky dough without dry powder.

Put the dough in a fresh-keeping bag and refrigerate for 30 minutes.

You can make custard while waiting. 1 Put the egg whites into an oil-free and water-free basin, beat them with electric egg beater and add powdered sugar three times. Beat until the eggbeater is lifted, and the pastry lines will slowly disappear. If the texture of the beaten meringue will not disappear, add lemon juice or white vinegar bit by bit and stir until it reaches the right consistency.

After icing, put it in a paper bag.

Take out the biscuit dough, cover it with a piece of oil paper and roll it into large pieces. Not too thin, but a little thicker. Big biscuits are too thin and crack easily. Then use a five-pointed star mold to dip some dry flour first, and then press out the shape. Each die only needs to be extruded two, and the smallest die will be extruded three. If there is extra dough, I suggest you squeeze out a few more pieces in case the cracked biscuits can still be used.

This cookie mold is a set of six from big to small. You can enter the micro store to check.

Remove excess dough after press molding. The dough can be rolled into a ball again and pressed into a shape again. If the dough is soft, you can put it in the refrigerator for a while.

Preheat the oven for 160 degrees 10 minute, and put a baking tray under the upper heating tube. This will make the baked matcha cookies look beautiful and will not turn yellow.

After preheating, put the baking tray in the middle and lower layer of the oven. The upper baking tray should be put in the oven until the baking is over. After preheating, bake at 160℃ 15 minutes.

Take it out to cool immediately after baking. See if my cookies are not yellow at all. Slow baking at low temperature, coupled with the baking tray covered by the upper layer, makes this color perfect.

When the biscuits are completely cooled, draw egg soup on them. You can put a colored bead on the five corners. If there are no colored beads, you can squeeze a colored bead on the custard with a chocolate pen after it is dry.

Wait until the icing on the biscuit is completely dry. Put the biggest biscuit on the bottom layer and squeeze some melted chocolate in the middle.

From large to small, stacked layer by layer.

In this way, the Christmas tree sugar-coated cookies are ready, and some powdered sugar is screened on the surface with a sieve to create a snow-like feeling. Isn't it beautiful?