Frosted biscuit(shuang tang bing gan )

Frosted biscuit

Introduction:

"I've been seduced by the overwhelming online frosted biscuits, which is definitely a" provocation "for me, a baking enthusiast. Every curiosity will drive me to try new things and challenge myself. Even if I fail, it is a kind of learning and experience. Looking at a table full of colorful and lifelike frosted sugar biscuits, this sense of satisfaction is indescribable. Maybe that's why I love baking. "

Production steps:

Step 1: cut salt free butter into small pieces, soften at room temperature, add powdered sugar and beat evenly.

Step 2: add the egg mixture to the butter in batches.

Step 3: use the electric egg beater to make it white and light.

Step 4: mix the low gluten flour and salt, sift them into the basin, cut and mix evenly.

Step 5: knead the dough into a glossy surface, wrap it with plastic wrap and refrigerate for half an hour.

Step 6: take out the dough, roll it into a piece with a rolling pin, and press out the shape with a biscuit mold.

Step 7: preheat 170 ° in the oven, bake in the middle layer for 15 minutes, bake until the edge of the biscuit is colored, take out the biscuit and let it cool.

Step 8: mix the protein and sugar powder evenly with soft glue scraper, without particles.

Step 9: use the electric egg beater to beat to the soft peak at medium and high speed. (add proper amount of lemon juice to adjust the consistency)

Step 10: take a little red and green from toothpick and mix them into protein cream.

Step 11: green protein paste fine mount, hook out the skin, a little air.

Step 12: fill the pulp with red protein paste, then dip a little black paste into the pulp with toothpick and dry it.

Materials required:

Low gluten flour: 100g

Sugar powder: 30g

Whole egg liquid: 20ml

Salt free butter: 30g

Salt: 1g

Egg white: 15g

Lemon juice: a little

Sugar cream: appropriate amount

Note: the pigment used for color matching should be gelatinous, too dilute liquid pigment will affect the texture of frosting.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Shuang Tang Bing Gan