Recipe: Basic icing / fondant biscuit

Home Cooking Recipe: Basic icing / fondant biscuit

Ingredients:

Steps:

  1. Home Cooking Recipe: The butter softens at room temperature and cuts into small pieces. Adding sugar powder, the medium and high speed is sent to double the volume, and the color turns white into a toothpaste.

    The butter softens at room temperature and cuts into small pieces. Adding sugar powder, the medium and high speed is sent to double the volume, and the color turns white into a toothpaste.

  2. Home Cooking Recipe: Add liquid ingredients to the formula: egg liquid, vanilla extract, lemon juice, or your favorite flavoring liquid ingredients. It is best to add them separately in 2-3 times and add them to the toothpaste. This will avoid water and oil separation. However, if the amount is generally small, I will be lazy to join.

    Add liquid ingredients to the formula: egg liquid, vanilla extract, lemon juice, or your favorite flavoring liquid ingredients. It is best to add them separately in 2-3 times and add them to the toothpaste. This will avoid water and oil separation. However, if the amount is generally small, I will be lazy to join.

  3. Home Cooking Recipe: Add the powder ingredients in the formula. The basic taste here is to add low powder. If you want to make other flavors, add cocoa powder, matcha powder, strawberry powder, etc. . . It is best to sift the powder.

    Add the powder ingredients in the formula. The basic taste here is to add low powder. If you want to make other flavors, add cocoa powder, matcha powder, strawberry powder, etc. . . It is best to sift the powder.

  4. Home Cooking Recipe: Beat or hand rub until there is no grain. Don't overwhelm it.

    Beat or hand rub until there is no grain. Don't overwhelm it.

  5. Home Cooking Recipe: The oil paper is folded in half and the dough is placed inside. After being covered, it is formed into a thin and even shape of a large cake. Into the refrigerator frozen and hard.

    The oil paper is folded in half and the dough is placed inside. After being covered, it is formed into a thin and even shape of a large cake. Into the refrigerator frozen and hard.

  6. Home Cooking Recipe: Take it out and tear open the oil paper, and tear it off on both sides. Don't ask me why, you know when you take off the biscuits from the oil paper. . Use the mold to pull out the shape you want. After the dough is buckled, the dough is soft, and then re-pressing and pressing, and then re-opening into the refrigerator to freeze. Don't try hard, the dough will produce gas, and the baked cookies will have some bulging.

    Take it out and tear open the oil paper, and tear it off on both sides. Don't ask me why, you know when you take off the biscuits from the oil paper. . Use the mold to pull out the shape you want. After the dough is buckled, the dough is soft, and then re-pressing and pressing, and then re-opening into the refrigerator to freeze. Don't try hard, the dough will produce gas, and the baked cookies will have some bulging.

  7. Home Cooking Recipe: Preheat the oven at 300 degrees Fahrenheit and bake for about 15 minutes. When half-baked, some biscuits will be drummed, you can take it out and take a shot, then go in and continue to roast. There is nothing wrong with the snare bag. . . My feeling is that if your biscuits are thick, they will be flat. If the biscuits are thinner, the chance of bulging is great. In addition, the oven is not the same, the time is not necessarily, and you can adjust the temperature and color. Also pay attention to the edges, often turn the plate to prevent the color of the biscuits on some edges from being baked like me.

    Preheat the oven at 300 degrees Fahrenheit and bake for about 15 minutes. When half-baked, some biscuits will be drummed, you can take it out and take a shot, then go in and continue to roast. There is nothing wrong with the snare bag. . . My feeling is that if your biscuits are thick, they will be flat. If the biscuits are thinner, the chance of bulging is great. In addition, the oven is not the same, the time is not necessarily, and you can adjust the temperature and color. Also pay attention to the edges, often turn the plate to prevent the color of the biscuits on some edges from being baked like me.


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