Although the frosting biscuits focus on the decoration of the frosting, the crispness of the bottom of the cake is still very important. The recipes and practices of cookies are all borrowed from CakeTalk.me - one of the Chinese dessert chefs I admire very much! ! ! Please have time to check out her blog! Http://blog.sina.com.cn/s/blog_a31287f60101ajl2.html
The butter is softened at room temperature, sent, softened, and then sugared and then sent until the color is white, delicate, and the volume becomes larger.
It is necessary to add egg liquid approximately twice and mix with butter. Do not separate egg and butter.
Add vanilla extract.
Add a mixture of sifted baking powder and low-gluten flour.
The mixture was first chopped with a cutter, then rubbed into small granules by hand. Finally, it was picked up and rubbed several times. After seeing the flour and oil mixed, put it into the fresh-keeping bag and freeze it for 5-10 minutes.
Take out the dough, put the oil paper underneath, put the dough, cover the plastic wrap, and use a rolling pin to pull out the dough with a thickness of about 2-3mm.
Make a Christmas tree cookie with a Christmas tree mold. The oven is fired 180 degrees and can be colored in 8-12 minutes.
Then I made the icing sugar. I used a lot of icing. Fang Zi can give it to the next time~
First use flood royal icing to lay the surface. Then immediately use the flood royal icing to decorate the white and red. After the final dry, use the 20-second royal icing to decorate the tree top ~ successfully pull ~
In fact, I have been doing icing cookies for three years. This time I really liked it~so, I am still satisfied! Haha~ It is best to poke a small toothpick before baking the biscuits~ This will not bulge too much, but it will not be obvious if it is covered with frosting!