Christmas cream almond cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 220 grams
- almond powder 40 grams
- condensed milk 80 grams
- butter 100 grams
- egg white of 2
- powdered sugar 200 grams
- food coloring appropriate amount
- lemon juice appropriate amount
- Various chocolate bars appropriate amount
- sweetening
- roast
- a day
- ordinary
Steps for Christmas cream almond cookies
1
Biscuit bottom ingredients are 100 grams butter, 220 grams low-weed flour, 40 grams almond powder, 80 grams milk
2
The formulations for the frosting section are 200 grams of sugar powder, two eggs, a proper lemon juice, an appropriate amount of edible pigmentation, and an appropriate amount of chocolate of all colours。
3
It melts into liquid first。
4
Sifting low-banded flour into butter。
5
Sifting almond powder。
6
Join the milk. I use the Nestle. It's sold at the supermarket!
7
The flat mix of the above-mentioned foodstuffs with silicone razors is replaced by a swirl of pasta, which can be operated if the winter is a little longer, if the weather is warmer and more than half an hour in the freezer。
8
On the board of the case, a layer of skin protection is laid, the face is divided into three to four pieces, and a layer of skin is also covered with a layer of skin protection on the surface of the face of the face, which is lightened to about 5 mm thick with a cane, because of the inclusion of almond flour, which is not as wet as any other biscuit face, which can break somewhat dry, and can become a piece of face without rush。
9
A Christmas-formed cookie mold pressing the desired pattern on the face。
10
Put it evenly in a plate with tin or oil paper。
11
Because the bottom of this Christmas biscuit is not too small, in order to prevent the bubbles from coming up in the baking process, it is necessary to use toothpicks or forks to put small holes on the surface of the biscuit before it is baked, so be careful not to push too hard, or the biscuit will crack。
12
Place the oven in the middle of the oven with a temperature of 155 degrees and a time of 8-10 minutes. The oven brands vary from one to the other, and the size of the cookie is different. So take control of the temperature and time and see that the cookie surface is yellow。
13
The baked cookies must be cooled before they can be stored in a sealed cookie can, otherwise they will become softer. And then do the frosting part. The eggs were emptied with an egg-beater and then added two to three times to the sugar powder。
14
An egg-pumper is used to mix it evenly, and if the frosting is found to be too thick, a few drops of lemon juice can be added。
15
Put a round mouth in a bouquet, then put a proper amount of white frosting on the snowbread and then paint it until the bottom of the cookie is covered with white frosted, and if there are no bouquets or bouquets, it will be the same if you don't put the frosting directly in the bouquet and then cut a small mouth and squeeze it。
16
Crackers covered with frosting are put on one side to dry and then put on other colours after the frosting has condensed, otherwise the upper and lower colours will be mixed to influence the decorative effects。
17
Crackers covered with frosting are put on one side to dry and then put on other colours after the frosting has condensed, otherwise the upper and lower colours will be mixed to influence the decorative effects。
18
Put the frosting and the coloring on average。
19
It works the same way。
20
Once the bottom colour is dryed, it can be decorated with chocolate of all colours, and the various colours of chocolates can be melted into a cone with hot water into a liquid, followed by scissors to cut a small mouth, because the melted chocolate will soon be condensed and the colours that need to be used in the top colours will be used to soften the chocolate with a wind blower and squeeze it on the frosting surface。
21
You can put dried cookies in a cookie bag and send them to the kids