Cooking Steps

1. 

   Step1:1. Add all the softened butter to the sugar powder. 2. Mix the butter and sugar powder with the mixer head of the electric egg beater (without plug-in) to reduce the dust of sugar powder. 3. Mix the butter and sugar powder in the middle and low speed of the electric egg beater until they are completely integrated. Do not over mix them. 4. Add the egg liquid in three times. Mix each time until the egg liquid is completely integrated with the butter. 5. Add all the egg liquid Stir vanilla essence slightly and evenly. 6. Add sifted low gluten powder in one time. 7. Turn it over with a scraper until there is no dry powder. 8. Knead the dough well and put it in a fresh-keeping bag. Refrigerate it in the refrigerator for more than 12 hours and relax it. If you need it urgently, refrigerate it for more than half an hou

2. 

   Step2:9. Put the relaxed dough on the non stick oilcloth or spread the powder to prevent sticking. Spread the fresh-keeping film on the surface and roll it to 2mm. 10. Carve out the biscuit with the mold at 11, 170 degrees and the middle layer for 1215 minutes until the biscuit is golden

3. 

   Step3:Make the icing decoration 1. Add a small amount of lemon juice into the protein. Simply stir with the egg beater for several times. Then sift in 1 / 3 of the sugar powder. Continue to stir until the protein and the sugar powder mix well. Then sift in 1 / 3 of the sugar powder. 2. Continue to stir evenly. Lift the beater head. Observe the consistency of the dripping icing. If it is used to smear the surface, use a little thinner. That is to say, the dripping icing can be spread evenly in the container within ten seconds. If the spreading speed is very fast after dropping, it means that it is relatively thin. A small amount of sugar powder can be added for test. On the contrary, if it doesn't spread flat after dripping, it means it's too thick. You can add a little more egg white and continue to beat it evenly for adjustment. 3. If it is used to squeeze lines, put more sugar powder, that is, it is not easy to become flat after dripping.

4. 

   Step4:4. Put the frosted sugar into the flower mounting bag, drop a drop of pigment (or dip it with a toothpick). Knead it evenly by hand, and then use it. 5. Draw lines on the biscuit first, and put them on for a while until they are slightly dry. 6. Fill the middle with frosted sugar until they are basically dry. 7. Draw the patterns you like on the top, and dry them thoroughly.