1. Soften the butter at room temperature, add 180g of powdered sugar, and stir with chopsticks until there is no dry powder.

2. Use an electric whisk to stir quickly and evenly until the color starts to lighten.

3. Add the egg mixture in several batches, stirring until the egg mixture is completely absorbed, then add the next batches until it becomes bigger and fluffier. For 3 eggs, leave 17g of egg whites for the frosting and add the rest of the egg mixture here.

4. Pour the flour, baking soda, milk powder, and a fine sieve into a bowl.

5. Press down with your hands to form a smooth dough.

6. Take a small piece of dough and roll it out to 0.4cm thickness.

7. Press the snowflake raw blanks with a mold.

8. Put the blanks in a non-stick baking pan, preheat the oven in advance, turn on the upper and lower gears at 170 degrees, and bake in the middle for 10 minutes.

9. Take 17g of egg whites into a measuring cup, 76g of powdered sugar, add in three times, stirring, and use an electric whisk to mix quickly until thickened, then add the next time.

10. 4 drops of lemon juice, stir until smooth and creamy with glossy finish. Status: If you hook the edge, the drop lines do not disappear easily; if you fill the color, the drop lines will disappear in a few seconds.

11. Put the good frosting into the laminating bag, the laminating bag cut a small mouth, you can feel free to play imagination, painting their hearts snowflake look... If you need to fill in the color, you have to finish a layer of painting, dry thoroughly, and then paint the next layer.