White Christmas

biscuit formula 100g butter, 50g egg powder, 50g low powder 150g: softening in the butter room with sugar powder and hairing, and then evening with egg powder, mixing it to the point where no dry powder is available, making a made-up biscuit dough to freeze the fridge for about an hour, removing a thick mould of about 0.5 cm thick to make it available, and setting up a pattern that leaves a gap between the cookies to prevent binding, 180 degrees to bake for about 12 minutes, and light yellow on the surface

sugar cream practices: sugar powder 230g lemon juice with 7.5g hot water 32g blends sugar and protein powder evenly, adding a few drops of lemon juice, putting the frosting into cream, putting the cream in a safe box, so that the proper amount of white to fudge cream is not reduced to fudge cream, water is reduced by water, water drops from high to low and lays down in 10 seconds, which means that this state can be used to pave the surface, to dig in a spoon and to squeeze the line, not to forget the wilton 1 mouth, to paint on a cookie with a good amount of white to fudge, and to paint with a lead pencil before painting

Draws a picture on the cookie surface with a pencil

Fill the cookie surface with frosting

Draw a contours on its surface with frost

The final chart, the process is a little complicated, and it's pretty good to hate