Easy icing recipe for christmas cookies
Christmas is coming in more than a month, so what I want to share today is the recipe for Christmas icing cookies. The method of making this cookie is very simple. Let’s take a look at the detailed steps.
|Edible pigment||appropriate amount|
After the butter softens at room temperature, crush it with the head of the electric egg beater, add fine granulated sugar and mix it fully, and then beat it with the electric egg beater at low speed to expand the hair, and the butter color becomes lighter.
Beat the eggs into egg liquid. Add the whole egg liquid twice. Beat each time with an egg beater until the oil and water dissolve.
Sift in low gluten flour and mix well with a scraper.
Then knead it into dough and roll it into cookie skin with a rolling pin. The rolling pin can be coated with a little flour to prevent sticking.
Mold into various shapes for Christmas.
Put it in a baking pan with a silicone mat, in the middle of the oven at 170 degrees, and bake on the upper and lower fire for 14 minutes.
Take out after baking, cool thoroughly and set aside.
Make the icing: add powdered sugar to the egg white liquid and mix well with a manual whisk.
Beat with an electric egg beater until smooth, as shown in the figure.
Put it into a flower mounting bag, add edible pigment and knead it more to make the color uniform.
Cut a small hole at the mouth of the bag and draw a pattern on the biscuit. If the icing is too dry, add lemon juice to adjust it, drop by drop.
Baked biscuits should be cooled thoroughly before moving, otherwise they are easy to break.
Put the icing into the flower mounting bag as soon as possible, otherwise it is easy to dry.
The thickness of icing should be controlled well. Don't squeeze too much lemon juice at one time, otherwise it's bad to be too thin. You need to adjust it slowly and grasp it slowly.