Frozen crackers
By VicentaLakin
The frosting cookies are a more special type of cookie, with their delicate appearance, unique content, and through them we can use an endless imagination to make a variety of themes in different contexts: cartoons, weddings, festivals and so on, but the process of making the frosting cookies is also long, multi-step, complex, low production, rather than a sweetness, art: painting with sugar. This is the second time I've made frosting cookies, and the first time I've done it with a recipe, and I don't know much about the state of frosting. This time there was some work done on the Internet, so there was a lot of progress, the minimum frost was right, so the surface was smoother. It's a simple little tattered frosting cookie, and if it's right, the surface will be smooth and smooth, and the small flowers will be very operational, suitable for new hands, simple and pretty。
Recipe Recommendations
- butter 115 grams
- powdered sugar 80 grams
- whole egg liquid 38 grams
- low powder 235 grams
- vanilla extract few drops
- egg white 40 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Frozen crackers
1
All materials on the bottom of the cookie are measured and the butter is softened in advance room temperature。
2
Softened butter with sugar powder, mixed with a spoon to avoid a drop of sugar powder。
3
An electric egg-pumper was bludgeoned to the buttery plume。
4
In two to three minutes, the whole egg fluid continued to be even, with several drops of vanilla mixed equally。
5
Sift in low-banded flour, evenly, and rubbing into a small noodle that does not require refrigeration。
6
Cover the base of the noodles with a skin film, which is covered with a skin film, and then flattened with a cane。
7
Pick up the film above and press the favorite shape with a cookie mold。
8
Then we remove the extra chips and move the cookies to the grill. The oven is preheated at 180 degrees, with mid-level roasting for about 12 minutes。
9
The baked cookies are dry, now make the frosting. Frozen eggs take 40 grams of raw eggs, mixed with 200 grams of sugar powder。
10
An electric egg-beater is then used to stir up to a hard point state。
11
Then you need to add pigmentin, lemonade, some five-second-state frosting, which is used for cookies。
12
And some soft peak frosting for pulllines, driplines, etc. (I also made other frosting cookies, and if only this little chipped cracker, just a little soft tipping, just for the last dot)。
13
Take a biscuit, squeeze a five-second-spaned loaf of frosting on the cookie, leave some on the edge, and then push it with a toothpick from the edge of the frosting。
14
It's going to push it to the edge that I want。
15
One drop of pink cream while the bottom is dry。
16
Then you can draw a circle with a toothpick, and you can see the shape of a small flower。
17
All the little flowers that you draw, you can paint them in the color you like。
18
Then two more drops of green frosting next to it, with toothpicks on both sides, forming the shape of the leaves. Put the dryer on the side。
19
After drying through, a little dot can be squeezed out of the edge of the biscuit with a soft peaked frost。
20
It will be kept in seal until it is fully dryed and eaten as soon as possible。
21
Hearts are beautiful。
22
Completed Chart
23
Completed ChartFrozen crackers Make Tips
1. The bottom of this cookie does not need to be refrigerated for direct operation and saves time. 2. When the mould is pressured out of shape, it may be possible to remove the cookies from the oven in good form with a light coat of skin from the bottom. Three, I made up the rest of the process the next day, so it wasn't the same as the surface of the finished map. 4. If you want to paint on a surface cream, you have to wait until the surface cream is dried up. 5. The bake time and temperature at the bottom of the cookie is adjusted to the home oven。