Christmas cookies(sheng dan xiao bing gan )

Christmas cookies

Introduction:

"There are two days before Christmas. At the weekend, I made some Christmas biscuits and brought them home to my niece. When the little girl saw these biscuits, she was too happy to eat them. A child is a child. When you see colorful things, you can't put them down. "

Production steps:

Step 1: print out the pattern of biscuit with oil paper.

Step 2: reprint on hard paper and cut it off.

Step 3: add powdered sugar to softened butter.

Step 4: beat until the butter is white and light, then add the egg mixture in several times.

Step 5: stir well and add honey.

Step 6: disturb again.

Step 7: sift in low gluten flour.

Step 8: mix again to make a smooth dough.

Step 9: roll the dough into pieces with a rolling pin. Put the biscuit paper mold on the dough and carve it with a sharp knife.

Step 10: carve other cookie molds in the same way.

Step 11: carefully move to the baking tray.

Step 12: preheat the oven to 160 degrees and bake for 15 minutes.

Step 13: let it cool when it's out of the oven.

Step 14: frosting material: 30g egg white, 220g sugar powder, 2ml lemon juice, one third of the sugar powder into the egg white.

Step 15: then beat, sugar powder should be added in several times, see the adjustment of the thickness of sugar cream.

Step 16: divide the icing sugar into 5 parts, 1 part white, mix the rest with pigment, and then put it into the flower mounting bag.

Step 17: draw your favorite patterns one by one with icing sugar.

Step 18: after all the paintings are finished, seal them until the frosting is dry.

Materials required:

Low gluten flour: 250g

Honey: 30g

Egg: 50g

Powdered sugar: 220g

Butter: 50g

Protein: 30g

Lemon juice: 2ml

Green pigment: 1 drop

Red pigment: 1 drop

Yellow: 1 drop

Orange pigment: 1 drop

Note: when frosting, you should pay attention to the frosting used to draw patterns. It's better to make it thick until it doesn't flow. It is used to dilute the base color slightly, and beat it to slow fluidity. That is to say, after beating, lift the egg beater, and the icing sugar drops slowly. The background color can also be replaced by chocolate.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Sheng Dan Xiao Bing Gan