Swan frosted chocolate biscuit(tian e tang shuang qiao ke li bing gan )

Swan frosted chocolate biscuit

Introduction:

"By chance, I saw this biscuit on the website, which was made by foreigners, and I was immediately amazed. How could it be so beautiful ~ ~ white and elegant swan, with her head bowed. So I was not afraid of dying. I just love the freshness. I just can't sleep. HOHO~~ began to prepare materials. The pigment used here is gel pigment, not liquid food coloring, so I cleaned two boxes. The price of Wilton in the United States is not expensive. It's not bad. A little bit is enough. This biscuit body is also a recipe found on the Internet. It's really delicious. I didn't add chocolate in the original recipe, but I added some chocolate and cocoa powder myself. It's Crispy in one bite, and the taste of chocolate is very rich. Sure enough, if you want to make frosted biscuits delicious, you need to have some basic literacy in the bottom of biscuits ~ ~ the first time I make frosted decoration, the lines are not smooth enough, and I need to improve later Practice more. I want to make this Swan biscuit once I have a chance

Production steps:

Step 1: soften the butter at room temperature, add the sugar powder and salt in the main ingredients and beat until fluffy and white

Step 2: add in the egg and beat until the egg is just absorbed

Step 3: mix low gluten flour and cocoa powder evenly, sift and add into butter, stir well and form dough

Step 4: after the chocolate is heated with water, add it into the dough and stir evenly to form the dough

Step 5: cover with plastic film and refrigerate for half an hour

Step 6: lay a layer of preservative film on the panel, put on the dough, cover it with a layer of preservative film, and roll it into 3mm thick dough

Step 7: carve a heart shape with a mold. It's better to use a larger mold to make icing decoration at the back. If it's too small, it's not easy to operate. I use a small jar of candy. Preheat the oven 160 degrees, bake in the middle for 18 minutes, the last few minutes it's best to watch next to avoid burning·

Step 8: beat the protein to the blister

Step 9: add 150g sugar powder in the seasoning, after low speed, add corn syrup and beat until stiff

Step 10: take a part of the frosting and add a little water to make it smooth and flowing

Step 11: put the hard frosting and the flowing frosting into the mounting belt respectively

Step 12: draw the heart shape according to the mold, draw the shape of swan in the heart shape, and cut it off with scissors

Step 13: take a little black pigment and turn it on with water

Step 14: spread the cut swan on the biscuit and draw out the outline with a marker

Step 15: squeeze out a layer of wings with a proper size mounting mouth of non flowing icing sugar. After extruding the circle vertically, press it and wipe it inside

Step 16: draw the outline with flowing icing sugar and let it dry completely

Step 17: extrude the second layer of wings in the same way

Step 18: fill the blank with flowing icing and let it dry completely. It will take two or three hours

Step 19: after the frosting is completely dried, draw eyes with black pigment and mouth with yellow pigment. If it is liquid pigment, use a small amount of flowing frosting together

Materials required:

Low gluten flour: 150g

Butter: 100g

Sugar powder: 50g

Dark chocolate: 35g

Cocoa powder: 15g

Egg liquid: 20g

Salt: 1g

Black food pigment: a little

Yellow food pigment: a little

Protein: 35g

Corn syrup: 2G

Note: 1: if you can't use it all at once, you can put it into the fresh box, cover it with plastic film and cover, and refrigerate it for a week. Next time, use a little water to turn it on. 2: Biscuits can't be made too thin and easy to deform

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Tian E Tang Shuang Qiao Ke Li Bing Gan