frosted cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100g
- powdered sugar 30g
- whole egg liquid 20ml
- unsalted butter 30g
- salt 1g
- egg white 15g
- lemon juice a little
- fondant appropriate amount
- milk fragrance
- baking
- an hour
- senior
Steps for frosted cookies
1
Cut unsalted butter into small pieces, soften at room temperature, add powdered sugar and beat until smooth.
2
Add egg liquid to butter in portions.
3
Beat with an electric egg beater until white and lighter.
4
Sift together low-gluten flour and salt into a bowl, cut and mix well.
5
Knead into a shiny dough, wrap it with plastic wrap and place it in the refrigerator for half an hour before use.
6
Remove the dough and roll it into dough with a rolling pin, and press it into shape with a cookie mold.
7
Preheat the oven to 170° C, bake in the middle layer for 15 minutes, bake until the edges of the biscuits are colored, take out to cool at room temperature, and set aside.
8
Use a soft rubber scraper to fully stir the egg white and sugar powder until there are no grains.
9
Use an electric whisk to beat at medium and high speed until soft peaks. (Add appropriate amount of lemon juice to adjust the consistency)
10
Toothpick Take a little red and green pigments and transfer them into the protein cream and stir well.
11
Green protein paste is carefully mounted to hook out the melon skin and let it dry for a while.
12
Fill the melon pulp with red protein paste, then dip a toothpick in a little black paste into the melon pulp, and dry.frosted cookies Make Tips
The color pigments used for toning are preferably colloidal. Too diluted liquid pigments will affect the texture of the icing.