Christmas Candy cookies(sheng dan fan tang xiao bing gan )

Christmas Candy cookies

Introduction:

Production steps:

Step 1: preparation materials: 300g low gluten flour, 80g butter, 100g white granulated sugar, 140g powdered sugar (for frosting), 3 eggs, 40g light cream, and proper amount of baking powder

Step 2: cut the butter into small pieces and melt it at room temperature

Step 3: pour the sugar into the melted butter

Step 4: medium speed until chrysanthemum shaped^

Step 5: beat one egg and one yolk in a bowl (keep the egg white for icing later)

Step 6: pour the egg into the whipped butter

Step 7: mix well

Step 8: take the right amount of light cream into the butter paste, stir evenly

Step 9: add proper amount of baking powder into low gluten powder, stir evenly, and sieve into paste

Step 10: stir evenly with hands or chopsticks (the dough should not be too hard, increase or decrease the amount of flour according to the specific situation)

Step 11: wrap the dough with plastic wrap and refrigerate for more than half an hour

Step 12: take out the awakened dough and roll it into a thin and uniform skin, about 3 ~ 5mm

Step 13: press out the shape with biscuit mould

Step 14: or cut directly into small squares

Step 15: cut the square according to your preference

Step 16: spread oil paper on the baking pan and put the dough into the baking pan, leaving a proper gap between them

Step 17: bake in the oven, heat up and down at 170 degrees for 15 minutes, then take out to cool and wait for flower mounting

Step 18: Frosting: add a little lemon juice or white vinegar to the egg white to beat the bubbles, add sugar powder to continue to beat, until the thick yogurt like, evenly divide into several bowls, add the pigment (according to preference), mix well and set aside

Step 19: color the biscuit and draw what pattern you want

Step 20: mount the icing sugar and put it on the plate to dry (if it is not dry, put it on the oven and heat it at 80 ℃ for 3-4 minutes, pay attention to observe and avoid blistering)

Materials required:

Low gluten powder: 300g

Whole egg: 1.5

Egg white: 1.5

White granulated sugar: 100g

Sugar powder: 140g

Butter: 80g

Baking powder: appropriate amount

Lemon juice: 4ml

Edible pigment: appropriate amount

Decorative candy: appropriate amount

Cream / milk powder: moderate

Note: if you want the biscuits to be soft, you can add some tatafen and baking soda. The amount of flour should be less, and the dough should be sticky Baba. It will be easier to knead after refrigeration.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Sheng Dan Fan Tang Xiao Bing Gan