Food Material List
- 1 Unsalted Butter 160g
- 2 Powdered sugar 80g
- 3 Low powder 240g
- 4 Whole egg juice 30g
- 1 Soften butter at room temperature and beat it with an egg beater.
- 2 Add sifted sugar powder and mix well.
- 3 Whisk in the whole egg mixture.
- 4 Beat evenly
- 5 Add sifted starch and salt and stir well.
- 6 Knead the dough together.
- 7 Wrap it in a fresh-keeping bag and press it flat. Store it in the refrigerator for about 30 minutes.
- 8 Take out the dough and sprinkle it with thin high flour on the board. Roll the dough into about 3mm thin slices with a rolling pin. Press out the biscuit blank with a biscuit die.
- 9 Put it into the oven with 180 degrees of waste heat, 180 degrees, middle layer, and bake for about 10 minutes.
- 10 When the sugar powder is sifted, add a little protein and stir well, then the icing will be very thick. Then add a little lemon juice, stirring at the same time, adjust to the protein cream can slip like ribbon.
- 11 Take a small portion of the protein cream, drip in the pigments, and mix with toothpicks evenly. So do a good job of color protein cream of various colors
- 12 All colours of protein cream, respectively, into the mounting bag, the top with scissors cut a small hole.
- 13 Squeeze the coloured protein frost onto the biscuits and draw coloured biscuits in various shapes. Large areas can be brushed flat with a brush or scraped flat with a spoon.
2. If you want a three-dimensional feel, then a good color must be thoroughly dried before you can outline the edges or make other decorations. If several colors are brushed together, the effect is flat, that is to say, the edges of the two colors will be combined without concave and convex feeling.