Low-gluten flour125g

Milk15g

60 grams of butter

35 grams of fine sugar

Sugar powder150g

Appropriate amount of pigment

8 grams of lemon juice (added as appropriate

Egg white 22g

Methods/steps

1

First make cookies. After the butter is cut into small pieces and softened, add fine sugar and beat with an eggbeater until it is fluffy and light in color.

2

Add milk and continue to beat evenly to become fluffy and delicate.

three

Sift the low-gluten flour into the butter.

four

Mix the flour and butter by pressing and mixing with a scraper. When the flour and butter are not fully mixed at first, it will appear dry, and continue to press and mix until it becomes dough (when the room temperature is lower, the mixture will be drier, and you can also knead the flour and butter directly into dough).

five

Don't continue to mix after you have fully mixed into dough. Excessive stirring may cause the biscuit to taste hard.

six

Put the dough between two sheets of oiled paper, flatten it, and roll it out with a rolling pin to form a dough sheet with a thickness of about 0.5cm. After rolling, remove the surface oil paper.

seven

Carve the desired shape with a biscuit mold.

eight

After carving, remove the excess dough, shovel the biscuit dough with a scraper, and carefully move it to the baking tray covered with oil paper, and handle it carefully to avoid deformation. Excess dough can be kneaded together, rolled out again and engraved (kneading dough repeatedly will make baked cookies too hard, so try to reduce the number of kneading dough).

nine

Bake the baking tray in a preheated oven at 165℃, and bake for 20-25 minutes on the penultimate floor. Please adjust the baking time according to the actual situation of the oven and the size of the biscuit. Bake until the biscuit surface is slightly yellow and feels hard when pressed, and then it can be baked.

10

Baked cookies can be decorated with icing after they are cooled out of the oven.

1 1

Then make icing. Beat the egg white with chopsticks, break it up and mix it with powdered sugar. Stir constantly with a scraper, so that the powdered sugar and egg white are completely blended into a thick frosty shape.

12

Add lemon juice little by little and mix well. Observe the consistency of icing while adding it.

13

When the icing is stirred up, the dripping icing will level off in a few seconds, and the consistency is almost the same.

14

Then there is color matching. Add different colors of food pigments into the icing, and stir evenly to form different colors of icing. Choose the color of pigment according to your own needs. If it is a Christmas icing biscuit, the Christmas colors of red and green are definitely essential. Then, put the icing in the paper-mounted bag, cut a small hole at the front end of the paper-mounted bag, and you can start decorating the cookies (because the amount of icing will not be too much at one time, so you can take some convenient methods to color matching. First, put the white icing in the paper-mounted bag, then pick a little pigment and mix it directly with the icing, and rub it with your hands through the paper-mounted bag several times, so the icing can be mixed with the pigment evenly).

15

When decorated with icing, we can see that the icing on the biscuit is divided into two parts, one is the ground color painted on the whole bottom, and the other is the line pattern on the surface. We need to spread the icing on the whole biscuit first, and then continue to extrude patterns on it after it is dry. The whole surface can be directly dipped in icing on the biscuit with a brush, but this requires a higher technique, or it can be operated in the following way: first, squeeze out icing lines along the circumference of the biscuit as an outline.

16

Then in the outline of icing, evenly fill the whole surface with icing by drawing lines. Because of the fluidity of the icing, it will become very flat in a few seconds (it is time to check the consistency of the icing. If the icing is too thick, it will not be easy to become flat, and the surface will always have lines, and there will be no bright luster after drying. If the icing is too thin, it will be easy to stay along the edge if it is squeezed a little more, which will affect the whole shape.

17

After the frosting on the background color dries, you can continue to decorate it. The snowflake shape in the picture is to draw the lines of snowflakes with white icing. Decorative patterns can be drawn according to your own creativity, just practice a few times.

18

Continue to decorate other icing cookies. When there are more than two kinds of background colors on a biscuit, one color should be painted first, and then another color should be painted after it is dried, otherwise the contact place of the two colors will easily dissolve together. For example, the snowman shape, hat and body are two colors. You can draw the hat with black icing first, and then draw the body with white icing after drying.