Christmas Cookies (sheng dan bing gan )

Christmas Cookies

Introduction:

"The atmosphere of Christmas is getting stronger and stronger. Seeing the Christmas icing biscuits made by everyone, my heart is itching and my hands are itching even more. But the thought of using raw protein to make them is a little unacceptable in my heart. And also need to use pigment, do not want to buy so much pigment in order to make these biscuits. I switched to chocolate, using Matcha powder and Monascus powder to adjust the color, so it's not so gorgeous. "

Production steps:

Step 1: melt the butter in water, then cool it to just set, pour in all the sugar and salt, beat until the butter is lighter and larger.

Step 2: break up the eggs, add them to the butter paste in 5-6 times, add each time, stir well, and then add the next time.

Step 3: sift in the low gluten flour and milk powder, and grasp them into a ball by hand.

Step 4: spread a layer of preservative film on the table, put the dough on the preservative film, then cover it with a layer of preservative film, and slowly roll the dough into 5mm thick dough. (in today's weather, you don't need to refrigerate. You can use it directly after rolling. If the temperature is high, you still need to refrigerate for about half an hour or freeze for 5-10 minutes.)

Step 5: use biscuit mould to carve out biscuits and put them into baking tray. Preheat oven, 170 degrees, heat up and down, middle layer, bake for about 18 minutes. Pay attention to observation.

Step 6: divide the white chocolate into three parts, one with original flavor, one with a little Matcha powder and one with a little Monascus powder. Put the flower mounting bag into hot water about 45 degrees, melt the chocolate, and mix Matcha powder, Monascus powder and chocolate evenly.

Step 7: after the biscuit is cooled, cut a small (about 2mm) hole in the decoration bag containing chocolate, and extrude your favorite pattern on the biscuit.

Materials required:

Butter: 200g

Fine granulated sugar: 100g

Salt: a little

Egg: one (about 40g)

Low gluten flour: 300g

Milk powder: 15g

White chocolate: 60g (for decoration)

Precautions: 1. It's cold, chocolate is easy to solidify, so it's better to squeeze one color before squeezing the second one.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Sheng Dan Bing Gan