A cake lovers, a mediocre fondant dessert, Weibo can follow @DQCakeDesign, and some tutorials will be shared from time to time.
Add the powdered sugar to the butter and mix well at low speed.
The egg liquid is added in three portions, and each time the egg liquid is added, it is thoroughly mixed with the butter, and then the next egg liquid is added.
After the egg mixture is finished, stir it slightly. At this time, the butter should be slightly fluffy. Note that the butter should not be completely sprayed to prevent the biscuit from swelling.
Stir in the powdered sugar until it is granulated.
Take the plastic wrap and put it in the refrigerator for one hour, or freeze the frozen layer for ten minutes.
Take out the frozen dough, knead it into a 0.5cm-thick dough, flatten it and prepare it for stamping, or cut it into an irregular pattern with a knife.
Here we take a pre-made sketch as a cut pattern.
Preheat the oven to 170 degrees and bake for 12-15 minutes.
-----------Segmentation line -------------- Now let's make the frost sugar part. First, the protein powder is heated and hydrated.
Sift into the powdered sugar to the protein solution
Stir the powdered sugar and protein solution evenly without powder. (At this time, due to less water and more sugar powder, it is more difficult to mix well. You can mix the egg beater at low speed evenly. However, it is easy to have bubbles with the egg beater. It is recommended to stir manually. , I can’t help but retreat and choose the electric egg beater.
Drip the lemon juice to neutralize the sweetness.
The last stirred icing is a hard icing, where the primary hard candy cream is finished.
First, part of the win sugar cream plus water, a small amount of reconciliation into a soft frosting biscuit biscuit background. How to look at the hardness of the frosting, here we can use a toothpick to poke the surface of the frosting, if the surface of the frosted toothpick is evenly flattened in two or three seconds, it is a soft frosting suitable for paving. The state of hard icing is the opposite.
Using a sulphuric acid paper or a slightly harder glutinous rice paper, the drafted draft map is printed on the biscuit using the front and back contour lines.
We analyze the pattern and use the post-coating and thin-coating methods to draw the pattern before and after the staggered feeling. It should be noted here that the adjacent colors prevent mixing. The hardness of the frosting directly affects the later painting.
Use layer-by-layer methods to portray details such as nose eyes and small details.
Finally, use the hard candy frost edge line to increase the stereo effect.
It is recommended that everyone buy a biscuit dryer, which can greatly improve the efficiency. Beginners do not recommend changing the recipe. If there is no dryer, the oven fermentation function can also be used for drying.