Rolling candy cookies

By VicentaLakin

Rolling candy cookies
It's like a sweet, extreme rubber mud that can take us back to our carefree childhood。

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Steps for Rolling candy cookies

  • 1
    Butter early room temperature is softened; butter is smooth and smooth, and the vanilla is poured in and mixed, and then the sugar powder and butter are evenly mixed with the hand-plugging egg; and sugar powder is evened with a little salt and then evenly。
  • 2
    (a) The eggs were poured in two separate places, mixed with a manual poacher, and then the next egg fluid was poured after each mixing; low-banded flour was sifted in and tuned with a razor until the dry powder was not seen
  • 3
    It is then covered with a shampoo, condensed to about 0.5 centimetres of pasta, sealed with a shampoo, frozen in the fridge for 30 minutes to make it hard
  • 4
    It's 180 degrees preheat on the oven. (A minimum of 10 minutes for preheating); cooled pasta out of shape with a cookie mold, and then put it into an oven and baked it (preferably with a tarp); and in the oven, in the middle of the fire, 170 degrees and 20 minutes, with a biscuit yellow
  • 5
    (b) The baked cookies do not move in any large motion until they are cooled, the fresh ones are soft and cooled, and if they remain soft after cooling, it proves that there is no dry water and that they need to be put back in the oven and baked low and adjusted to the actual situation; while the cookies are cooling, we do the sugar section, first we take a piece of paste and add the preferred color to it
  • 6
    The top-coloured mascara is condensed to about three millimeters of thin pieces, and then the shape is pressured out with a mold shaped like a cookie, brushed on the back of the sugar flipping with water, attached to the cookie, and then the flipping of the cookie is almost complete, and then decorated with decorative material such as sugar beads。

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