Christmas cookies(sheng dan xiao bing gan )

Christmas cookies

Introduction:

"Jingle jingle, jingle jingle, jingle Jingle Bells..." in December, before Christmas, I can see that the shopping malls are full of Christmas atmosphere, and the festive atmosphere is everywhere. Haodouwang is full of Christmas atmosphere. When I see the biscuits made by Meitian's friends, I'm itchy, especially the colorful biscuits, But the pancakes made by myself pay more attention to health, so I don't add any pigment. It's not so conspicuous, but the taste is not inferior at all. Children like it more when they see it. "

Production steps:

Step 1: cut the butter into small pieces in advance, soften at room temperature, and then beat

Step 2: add the powdered sugar and stir it with the egg beater (no need to plug in), so that the powdered sugar and butter can be mixed together. In this way, the powdered sugar will not fly around in the process of stirring, and the electric egg beater will start to beat at low speed first

Step 3: after mixing the powdered sugar and butter, beat at medium speed until the volume becomes larger and the color turns white (this process takes about 2-3 minutes)

Step 4: add the egg liquid in three times, and stir each time until the egg liquid is completely mixed with the butter

Step 5: sift in low gluten flour at one time

Step 6: stir with a scraper, knead into a ball, wrap with plastic wrap, and refrigerate for at least 30 minutes

Step 7: make protein cream when refrigerated. Put the protein into the container without oil and water. Add a few drops of lemon juice and whisk to the thick bubble

Step 8: sift the sugar powder into the protein three times, and stir the sugar powder and protein evenly with the egg beater every time

Step 9: it's not easy to flatten the dripping line

Step 10: divide the prepared protein sugar cream into two parts, leave one part white, add one part Matcha powder (maybe I added too much Matcha powder, a little failure) and cut a small hole of 2mm at the exit, never cut it too big

Step 11: take out the cold formed biscuit dough, put a piece of oil paper on the chopping board, put the dough on the oil paper, cover a layer of preservative film on the surface map, and roll it to about 3mm-5mm thick. After rolling, use the biscuit mold to carve the shape you like

Step 12: preheat the oven 180 degrees in advance, put the biscuits into the baking plate, leave a little gap between the biscuits, so that they can be heated more evenly, and the baked biscuits will not stick together, then put them into the oven, heat up and down, middle 180 degrees for 8-12 minutes (or see that the biscuits have been colored).

Step 13: start decorating! Take a biscuit, come up with decorative patterns, after painting, put the biscuit into the ventilation place to dry thoroughly.

Materials required:

Butter: 70g

Sugar powder: 60g

Egg liquid: 20g

Low gluten flour: 130g

Protein: 8g

Lemon juice: a few drops

Note: the mouth of the decoration bag of protein cream must not be cut too big, if it is too thick, the line will not be beautiful

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Sheng Dan Xiao Bing Gan