Christmas icing biscuit(sheng dan tang shuang bing gan )

Christmas icing biscuit

Introduction:

"New Year's Day is still more than ten days away, and 2014 is coming to an end. But December is still worthy of commemoration and retention, there are Christmas Eve, Christmas, and the last New Year's Day Carnival. In Shanghai, every year, I feel the smell of Christmas is very strong, Christmas tree and Santa Claus can be seen all over the street. Before Christmas, I tried cupcake. This year, I made frosted biscuits. They are colorful and beautiful. The production of frosted biscuits is divided into two parts: making biscuits and painting frosts. Biscuits are the basic recipe. There are two kinds of frosting, one is protein cream, the other is protein powder. I use albumen cream. I don't think it's very difficult to make it. I'll see if my creativity is brought into play. With a little effort, everyone can make cute Christmas biscuits. "

Production steps:

Step 1: add the softened butter to all the powdered sugar

Step 2: beat evenly with electric beater

Step 3: add egg liquid in several times, stir once, then add next time, add vanilla essence

Step 4: add the sifted low gluten powder at one time

Step 5: stir with a scraper until there is no dry powder, knead the dough evenly, put it in a fresh-keeping bag, and refrigerate it in the refrigerator for more than 1-2 hours

Step 6: take out the relaxed dough and roll it thin

Step 7: use the mold to carve out the shape

Step 8: put the biscuit germ into the oven

Step 9: bake in a 170 degree oven for 12-15 minutes

Step 10: mix egg white and powdered sugar

Step 11: beat well with egg beater, and add lemon juice to adjust the thinness

Step 12: add pigment respectively

Step 13: draw the color on the biscuit

Materials required:

Butter: 70g

Powdered sugar: 50g

Egg liquid: 25g

Vanilla extract: 2G

Low gluten powder: 140g

Egg white: 14g

Edible pigment: appropriate amount

Lemon juice: right amount

Precautions: 1. When making biscuit germ, don't over stir the dough until there is no dry powder. 2. When making pattern on biscuit, the icing on the bottom can be as thin as possible, and the icing on the top should be thicker. And we must wait until the bottom of the icing is dry before we can continue to draw on it

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Sheng Dan Tang Shuang Bing Gan