Frost cookies
By VicentaLakin
I've always wanted to try frosting cookies because I always liked beautiful things. In Vernon's words, I love all the lovely things. I admit, I'm PINK control, scarf control, shoe control, cup control Cutie's a spirit! Just remember your place, the right to be beautiful never give up. In the afternoon of winter, with warm sunshine, with soft music, with cookies, with joy
Recipe Recommendations
- low powder 150g
- powdered sugar 50g
- butter 100g
- egg yolk one
- salt a little
- protein 20g
- lemon juice 15ML
- sweetening
- roast
- several hours
- ordinary
Steps for Frost cookies
1
After softening the butter room, sugar powder is added to the mix. This way sugar powder doesn't splatter when it's out. An electric omelet is used to stir up puffy feathers. Add egg yolk every time, and then the next time. Sift in low-banded flour and salt, evenly with a razor。
2
the two hands are softly folded into a skin-covered film, and the freezer is frozen for one hour. the frozen face is removed, the two sides are sprayed with powders of 5 mm thick, and various shapes are pressured with a cookie mold。
3
The proteins are added to half the sugar powder, and the electro-pumper is used to stir it up to soften it and the other half the sugar powder. Add lemonade in fractions to regulate density. An egg-beater would be fine to mention the leash drop. Adds a proper amount of edible pigments, adjusts to the required colours and loads them in separate bags。
4
A small bite of the bouquet (slow cut, too many cut at first and can be adjusted slowly) is to be cooped up on the cookie to the extent required to fill the frosting。
5
Filling the surface with rarer frosting (a little more lemon juice, but not too much, or too much sour) and correcting the edges with the edges of the spoons or fine things like toothpicks。