Tinrry+ Christmas Frosting Cookies

Cooking Instructions

1. Follow our public account: Tianyuejia Baking to get more tutorial videos & baking tools, and preferential information on materials.
   
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2. #饼干底

3. Powdered sugar and milk powder are sifted together and added to unsalted butter, and mixed with an electric whisk;

   

4. Add the whole egg mixture in two parts and mix well with a whisk at low speed;

   

5. Sift and add low-gluten flour and mix well with a spatula until there is no dry powder;

   

6. Wear gloves and knead the dough slightly;

   

7. Transfer the dough to the oiled paper and cover it slightly so that the dough does not have too large gaps;

   

8. Cover with another sheet of oiled paper, flatten it slightly, and put it in the refrigerator for 15-20 minutes;
   
   Tip: The dough is best attached to the compartment plate of the refrigerator to cool faster.

   

9. Preheat the oven at 150 degrees;

   

10. The frozen dough can easily poke small holes with your fingers, which means that the softness and hardness are just right;

    

11. Use a rolling pin to roll out the dough to a thickness of about 4 mm;

    

12. Tear off the oil paper and sprinkle flour on the surface of the dough to prevent sticking;

    

13. Turn the other side of the dough upside down and carve out the cookie dough with a biscuit mold;
    
    Tips:
    1. You can use a toothpick or piping mouth to carve a small hole in the biscuit, and the baked biscuit can be skewered with a rope.
    2. It is recommended to bake the biscuit dough separately for different sizes.

    

14. The biscuit dough is sent to the middle layer of the preheated oven, heated at 150 degrees, and baked for about 20 minutes;

    

15. The edge of the biscuit is golden brown, and there is a little white in the middle, that is, you can turn off the heat and simmer in the oven for about 5 minutes before taking it out, so that the biscuit color is more uniform;

    

16. Immediately after the biscuits are baked, they are transferred to a flat surface and pressed with a baking sheet to cool;

    

17. #糖霜

18. Sift the sugar powder and protein powder, add one-third of the sifted sugar powder to the protein powder and mix well;

    

19. Add the cooking water, stir slightly, and beat the frosting in a whisk at high speed;
    
    Tips: The first time you add powdered sugar, be sure to beat it to turn white, melt the protein powder and whip it up.

    

20. Beat the icing sugar until it thickens, whites, and has lines, then add the remaining powdered sugar in two parts, continue to mix and whip;
    
    Tips: The powdered sugar should be added and beaten in three times, if it is added at one time, it will not be enough, and the color of the frosting will be very yellow.

    

21. Beat the icing sugar until it is solid;

    

22. Weigh and add the syrup, add lemon juice, mix the frosting at low speed, and make the frosting for hooking;

    

23. Weigh out 80 grams of gum line frosting, add lemon juice in portions as appropriate, and mix well to form a flowing filler frosting.
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24. Put the two types of frosting into a piping bag for later use;

    

25. #装饰

26. Cut a small hole in the piping bag with frosting;
    
    Tip: You can try the thickness of the frosting lines on the oiled paper.

    

27. Draw the icing pattern according to the technique in the video.
    
    Fill with snowflakes

    

28. snowflakes

    

29. Christmas tree

    

30. It is recommended to send the icing biscuits to the oven and bake them at 60-70 degrees for half an hour (line shape) to about an hour (filling shape), and dry the moisture in the frosting to ensure the taste and extend the shelf life.