Christmas style printed cookies tutorial with pressure surface leveling and demoulding tips!

Cooking Instructions

1. Start by preparing the ingredients you need, and this recipe will make about 2 plates

   

2. The butter is softened at room temperature until toothpaste-like, pour in powdered sugar and salt

   

3. Mix well with a spatula to prevent the powdered sugar from splashing when whipping

   

4. Add the whole egg wash in three portions and beat using an electric whisk

   

5. Whip evenly, don't overwhip

   

6. Sift cake flour into the butter and mix well with a spatula

   

7. Mix until there is no dry powder, or you can wear gloves and knead well

   

8. Divide the cookie dough into three equal portions

   

9. Knead in cocoa powder, matcha powder, red yeast powder, and some brands of red yeast powder are not dark enough to add 2 grams of red velvet serum

   

10. Then spread a sheet of oiled paper and put a piece of dough on top

    

11. Fold the oiled paper up and down and inward

    

12. Then fold the oiled paper left and right inside

    

13. Then the whole dough and the oiled paper are turned over

    

14. Roll it out with a rolling pin and refrigerate it for more than 1 hour

    

15. All the same steps, here to say, the thickness of the cookie depends on the size of your oil paper fold, the larger the fold, the thinner the cookie, and vice versa, here I fold about 20cm*15cm

    

16. Take out the refrigerated dough, cover the surface with a baking cloth (the oil paper will wrinkle) and roll it out slightly with a rolling pin again to make the surface smooth, which is a small trick to make the surface smooth, and then use a brush to brush with a thin layer of powder

    

17. Then you can start to press with the mold, first press the frame, and then press the pattern in the middle, the frame and surface of the mold should be brushed with thin powder (not too thick), anti-sticking, good demoulding

    

18. The remaining excess dough can be rolled out into a piece of dough in the same way

    

19. After demolding, there is a little dry powder on the surface, which can be gently swept off with a brush

    

20. Once all the cookies are pressed, they are ready to bake

    

21. Put it in the middle of the oven and bake it at 145 degrees for about 20-25 minutes (bake until the remaining half of the time is covered with tin foil on the surface of the cookie) (you need to increase it according to the thickness of the cookie and shorten the baking time)

    

22. After baking, put it on a drying net and let it cool!

    

23. The quality of the WK9859 silicone mat is very good, suitable for making biscuits, meringues, macarons and other finished products, and it matches perfectly with the 17-inch baking tray, which is very easy to use!