The icing cookie, once you start to touch, will be deeply attracted by its ever-changing posture and colorful colors. However, to make a perfect icing cookie, a flat and delicious biscuit bottom is very important in summer and summer. After many experiments in Charlotte, I finally developed a biscuit-like formula with a crispy surface and a smooth surface. Of course, this biscuit is also very good as a snack. I don’t gossip about it, or hurry up!
Add softened butter to all powdered sugar
Mix the butter and powdered sugar with the stirring head of the electric egg beater (without plugging in) (so that during the subsequent mixing process, the dust will be less)
The electric egg beater is firstly stirred at a low speed. After the powder is not dried, the medium speed is stirred. The butter and the powdered sugar are completely blended. Do not over-mix.
Add the egg mixture 3 times, each time until the egg mixture is completely blended with the butter, and then continue to add
After all the egg liquid has been added, stir it a little. At this time, the butter is relatively fluffy and slightly beaten. (Do not over-mix, otherwise the biscuit will swell a lot when it is baked.) Add flavor (no need to add)
Add the sifted low-gluten powder in one go and mix with a spatula until there is no dry powder.
After kneading the dough, put it in a fresh-keeping bag and put it in the refrigerator for more than 2 hours to relax (please freeze it for half an hour), and take it out when you use it. Broken and broken: 1. It is relatively sticky to finish the dough. This is a normal phenomenon. It needs to be taken out in the refrigerator for 1-2 hours, and the fresh film is kept. 2, some areas have a very humid climate, you can increase the appropriate 5-10g flour
The formula has been slightly adjusted. It is not easy for a friend to react to the dough. Please read the tips and make it!
It is relatively sticky to finish the dough. It is a normal phenomenon. It needs to be taken out in the refrigerator for 1-2 hours, and the fresh film is kept. Some areas are very moist, you can increase the amount of 5-10g flour, the sugar powder in the formula can not be replaced with white sugar! Because the white sugar can make the shape of the biscuit excessively stretch during the baking process. 2. Mix the dough with a scraper and mix it with no dry powder. It can be completely blended. If it is over-mixed, the dough will be gluten and affect the taste. 3. Dough After making it, put it in a fresh-keeping bag. If it can't be used at one time, you can put it in the freezer of the refrigerator. You need to go back to the refrigerator in the previous day. You can put it in the freezer for about one month, 4. About the oven temperature. My home small oven is set to 170 degrees middle layer (actual temperature) until the biscuit is golden yellow (about 12-15 minutes), be sure to familiarize yourself with the temper of your oven, it is recommended to buy an oven thermometer to measure temperature; Sometimes, if the mixing is uneven, the biscuits will bulge during the baking process. Don't be nervous. Put on the insulated gloves and take out the baking tray. Use a toothpick to puncture the bulging place and gently press it. The place was completely invisible after being covered with icing.