[Christmas tree frosted biscuit]

[Christmas tree frosted biscuit]

Introduction:

"In fact, we seldom make frosted biscuits like this one. The trouble is that on the one hand, it's too sweet to bear... However, since it's Christmas time, there's still a certain festive atmosphere. Choose a few pieces from the box of biscuits and draw some patterns with icing. It's good for the occasion. Materials: dough materials: butter 75g, powdered sugar 60g, egg liquid 20g, low gluten flour 130g, decorative icing: protein 14g, powdered sugar 100g, a few drops of lemon juice, a few drops of various colors. "

Production steps:

Step 1: soften the butter at room temperature and add sugar

Step 2: mix well by hand with stirring rod

Step 3: then start the electric mode to disperse the butter until the color becomes lighter and the volume becomes larger

Step 4: add egg liquid in batches

Step 5: stir evenly

Step 6: sift in low gluten flour

Step 7: mix well

Step 8: put it in a fresh-keeping bag and refrigerate for 10 minutes

Step 9: take it out and roll it into 3 ~ 5mm thick sheet

Step 10: press the biscuit mould on the dough to press out the biscuit shape

Step 11: put the pressed biscuit into the baking tray

Step 12: put into the middle layer of preheated oven, 180 degrees, 10 minutes

Step 13: put it out of the oven and let it cool

Step 14: beat the protein to the coarse bubble state, and then add sugar powder in several times

Step 15: beat until sticky

Step 16: adjust the color and put it into the flower mounting bag

Step 17: take a biscuit and first squeeze a contour around it with icing

Step 18: then fill the central part, let it dry for a while, and then decorate it with other colors

Materials required:

Butter: 75g

Egg liquid: 20g

Sugar powder: 60g

Low gluten flour: 130g

Protein: 14g

Lemon juice: a few drops

Various colors: a few drops

Note: 1. When making biscuits and adding egg liquid to beat, pay attention to adding it in several times, and wait until the added egg liquid is completely mixed with butter before adding the next time; 2. The viscosity of protein icing needs to be adjusted according to the use situation, the materials used in the adjustment are powdered sugar and lemon juice; if you want to be viscous, add a small amount of powdered sugar to mix well; if you want to be thinner, drop it in Mix a few drops of lemon juice; 3. When using protein icing, you need to use a relatively thick one when drawing the outline, and the inner filling icing needs to be relatively thin;

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet