Chinese Food

Cooking Steps

1. 

   Step1:Prepare ingredients for shape biscuit

2. 

   Step2:Soften butter at room temperature, add sugar powder and white sugar. Beat with electric beater until ligh

3. 

   Step3:Add vanilla essence and salt. Mix well with silica gel knif

4. 

   Step4:Sift in low gluten flour and mix wel

5. 

   Step5:Knead it into smooth dough by hand. In order to roll it better, I divided the dough into two parts, put it in a fresh-keeping bag and refrigerate it for an hour

6. 

   Step6:Here's the icing for decoratio

7. 

   Step7:Pour the lemon juice into the egg white, beat with the egg beater until there is a thick bubble. Add sugar powder in three times. Beat with the egg beater until the pattern dropped by the egg beater disappears within 10 seconds

8. 

   Step8:Take an empty glass, put on a decorative bag and scoop in some protei

9. 

   Step9:Add a proper amount of food pigment. Stir with a chopstick. Add the pigment little by little until you get your favorite color

10. 

    Step10:Red is se

11. 

    Step11:I've changed five colors in all. Put them asid

12. 

    Step12:Take out the dough in the refrigerator. In order to prevent adhesion, lay a piece of oil paper on top and bottom respectively. Roll out the dough to 3mm thick

13. 

    Step13:Use your favorite mould to press out the shape of biscui

14. 

    Step14:Remove the excess surface. Use the oil painting knife to pick up the biscuit and put it in the baking tray with oil paper

15. 

    Step15:Preheat oven 170 degrees. Bake for 12 minute

16. 

    Step16:Baked biscuit

17. 

    Step17:Cut a small hole with a diameter of 1mm at the bottom of the decoration bag. Draw the outline of the biscuit firs

18. 

    Step18:Full color. Final decorative patter

19. 

    Step19:My favorite snowflake patter

20. 

    Step20:Finished. Merry Christmas to you all.