Cherry cream cookies
By VicentaLakin
Light red, light blue, sweet cookies, let spring bloom in your mouth and dance in your tongue
Recipe Recommendations
- butter 60 grams
- powdered sugar 50 grams
- low-gluten flour 125 grams
- salt a little
- egg liquid 25 grams
- egg white 15 grams
- lemon juice a little
- fondant appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cherry cream cookies
1
The butter room has been softened and has had its hair softened, and the colour has become heavy in the form of cream。
2
Sugar powder is added to the distributed butter and salt is evenly mixed。
3
Add egg fluids in fractions。
4
Sift in low-banded flour to squeeze the face of the face from the inside to make the material fully mixed。
5
Crushed into a lasagna, covered with a film and put it in a freezer for an hour。
6
The frozen pasta is taken out, flatted into thin slices, and the flowers are crushed with a cherry vegetable cutter。
7
The oven is preheated 170°, mid-level, baking for 15 minutes。
8
Cracked to the edge of the biscuit and taken out of the room cold and cold。
9
Protein and sugar powder are fully modulated and electrically hitting the egger at high speed to soft peaks。
10
Drip an appropriate amount of lemon juice to adjust the density, in a ribbon form。
11
Toothpicks with a small amount of powder, and blues into the protein ointment。
12
The bouquets are filled with protein ointment, each with its main color and a little drying。
13
A few pens in the middle of the flower will be enough。