Frosted biscuit

Frosted biscuit

Introduction:

"This frosting biscuit only uses white icing and chocolate decoration, no drop of essence pigment, what is absolutely healthy, and can be assured of the kid's friends in the New Year!"

Production steps:

Step 1: prepare the ingredients.

Step 2: soften the butter at room temperature, add 60g sugar powder, beat until white and fluffy, and then add 20g egg liquid in batches.

Step 3: sift in the low powder.

Step 4: mix dough and refrigerate for 30 minutes.

Step 5: roll the frozen dough into half centimeter thick slices on the oil paper.

Step 6: use the biscuit mold to press and shape, and carefully tear off the excess part.

Step 7: transfer the oil paper directly to the baking tray.

Step 8: preheat the oven 160 degrees, heat up and down, bake for about 10 to 15 minutes, bake until the biscuits are slightly yellow, then take them out to cool.

Step 9: mix 14g egg white with 2 drops of white vinegar and 50g sugar powder evenly, then the protein icing is ready.

Step 10: put it into the decoration bag.

Step 11: decorate the biscuit with protein cream and chocolate.

Step 12: no pigment, zero added cookies!

Materials required:

Low powder: 130g

Butter: 75g

Powdered sugar: 110g

Egg white: 14g

Whole egg liquid: 20g

White vinegar: 2 drops

Chocolate: a little

Note: because it is located in the north and the temperature is low, the protein cream is easy to solidify. For the convenience of decorating biscuits, my albumen cream is thin. Please keep the decorated biscuits for more than 3 hours, and then seal them after the albumen cream on the biscuits solidifies.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet