Happy Christmas cookies(sheng dan kuai le bing gan )

Happy Christmas cookies

Introduction:

"Merry Christmas to my gourmet friends!"

Production steps:

Step 1: soften the butter at room temperature and add sugar powder to beat.

Step 2: add the egg liquid in several times, stir evenly each time, and then add the next time.

Step 3: stir the butter paste, add 2 drops of vanilla essence and mix well.

Step 4: sift in the low gluten powder, high gluten powder and milk powder, and mix them evenly

Step 5: sift in the low gluten powder, high gluten powder and milk powder, and mix them evenly.

Step 6: knead into a ball

Step 7: roll the dough into a 3 mm thick piece, and press it out with a mold.

Step 8: put the biscuit germ into the baking net with silica gel pad, put it into the preheated oven at 170 ℃ for about 10 minutes, and the surface will turn yellow.

Step 9: mix 20g egg white with 100g sugar powder, then drop in lemon juice, add 50g sugar powder and continue to beat into thick icing. Add the required pigment separately, stir evenly, and then put it into the mounting bag.

Step 10: use all kinds of frosts and sugar beads to give full play to your imagination as you like.

Materials required:

Butter: 50g

Powdered sugar: 30g

Whole egg: 25g

Low gluten powder: 100g

GAOJIN powder: 25g

Milk powder: 15g

Vanilla extract: 2 drops

Egg white: 15g

Lemon juice: a few drops

All kinds of icing: moderate

Note: if the frosting is too thick and the frosting is uneven, you can add lemon juice to adjust it. If you can't use it all at once, you can keep it in the refrigerator.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Sheng Dan Kuai Le Bing Gan