Chinese Food
Christmas frosted biscuit house
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The bottom of the biscuit is not made of gingerbread, because children don't like the taste of gingerbread. The bottom of the butter cookie. Because the icing is sweet, the sugar content of the bottom of the cookie is reduced by half. It's a lovely biscuit house. It can also interact with the baby. It can be assembled together. The main ingredient is the formula of biscuit bottom. The auxiliary ingredient is the formula of icing.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Add sugar powder and beat with egg beate
Step2:Beat butter and powdered sugar until well blende
Step3:Add the egg mixture and beat until the butter completely absorbs the egg mixture. No liquid can be seen in the beating bowl
Step4:Sift the flour into the butter mixtur
Step5:After kneading into dough, put it into food bag and refrigerate for more than 1 hour to fully integrate all material
Step6:After the dough is softened properly at room temperature, it can be rolled into 0.30.5cm The dough of gingerbread hous
Step7:Put the pressed biscuit embryo in the baking tra
Step8:Put the pressed biscuit embryo into a 170 degree preheat oven for baking. Put it in the middle of the open furnace. Let the air oven be free. Bake it for about 20 minutes and then color the surface
Step9:Bake the biscuit embryo and cool it. Put the sugar powder and protein in the frosting formula into the egg basin and beat until it is bright. Add the pigment to mix the color. Use lemon juice to control the degree of dryness and wetness. Use the dried sugar frost to tick the edge
Step10:Fill it with a little wet icin
Step11:The painted parts shall not be assembled until they are completely dr
Step12:It's bonded with icing. It can be dried with a blower.
Step13:Assemble the lovely cookie hous
Step14:Different style
Step15:Have a fairy tale Christma
Cooking tips:1. The dough must be put into the refrigerator for full fusion to make biscuit embryos. 2. The baking time and temperature of biscuit embryos should be adjusted according to the actual situation of their respective ovens. 3. When making frosting, use lemon juice to adjust the degree of dryness and wetness. Don't add too much lemon juice at one time. A small amount of adjustment can reach the required drawing state many times. 4. The shapes that need to be redrawn must be one layer completely dried before the next layer is painted. Otherwise, the two layers of icing will be fused. The shapes will not be clear. 5. It is recommended to use the oven fermentation function or food dryer for drying in humid areas. There are skills in making delicious dishes.
