Christmas icing biscuit(sheng dan tang shuang bing gan )

Christmas icing biscuit

Introduction:

"Christmas biscuits must be made every year. This year, my daughter invited her two little friends to paint together. After painting, the mothers gave them awards, and the children gave each other gifts and shared them. It's also a good parent-child activity. I also packed a lot of small bags for my daughter to give to her classmates and friends. "

Production steps:

Step 1: soften the butter at room temperature.

Step 2: add fine granulated sugar and beat until the color turns white and fluffy.

Step 3: add the egg liquid in three times, and add it after fully absorbing each time.

Step 4: sift in low flour and baking powder.

Step 5: mix the dough with a scraper, wrap it with plastic wrap and refrigerate for 1 hour.

Step 6: after taking out, gently press the flat dough with your hand, cover it with a layer of oil paper or preservative film, and roll it into 3mm thin slices with a rolling pin.

Step 7: press out the shape with the die.

Step 8: I temporarily took another dough and kneaded it into the cocoa powder. I also rolled it flat and used the mold to carve the shape.

Step 9: put it into the baking tray with oil paper, of course, one can't be baked.

Step 10: preheat oven, 180 degrees, middle layer, bake for 12-15 minutes.

Step 11: color the edge slightly and let it cool.

Step 12: add a few drops of lemon juice into the egg white, then add sugar powder in several times, and beat well with the electric egg beater for the first time.

Step 13: beat until the frosting is smooth and glossy, lift the egg beater head to form a Yangtze River Delta.

Step 14: make the color you want.

Step 15: load the decoration bag

Step 16: start to draw the biscuit and outline it first.

Step 17: slowly fill in the middle.

Step 18: if you want to paint another color on the top, let the bottom color dry for a while. If you want to draw this kind of stripe, it's the same. First draw one color, and then draw another color after it's dry. Otherwise, it's mixed together and the outline is not clear.

Step 19: finished product.

Step 20: make it into a small bag and give it a gift!

Materials required:

Low gluten flour: 225g

Butter: 125g

Egg liquid: 40g

Fine granulated sugar: 45g

Baking powder: 2G

Cocoa powder: 10g

Egg white: 20g

Lemon juice: a few drops

Powdered sugar: 150g

Imported pigment: appropriate amount

Note: beat the icing until it is smooth and glossy. Lift the egg beater head to form a Yangtze River Delta. Don't be too dry. It's stacked up on the biscuits on the cookie. It's too thin to do it. There's no foam left. If you don't make a lot of biscuits, use half of my quantity.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Sheng Dan Tang Shuang Bing Gan