Cooking Steps

1. 

   Step1:Soften butter at room temperature. Add all sugar and mix well with a scraper.

2. 

   Step2:Beat the egg beater at low speed until the volume is expanded and the color is white.

3. 

   Step3:Add 30 grams of egg liquid into the butter in 23 times. Beat each time until it is completely fused and then add another time.

4. 

   Step4:Good butter.

5. 

   Step5:Sift 150 grams of flour into the butter. Mix well with a scraper.

6. 

   Step6:Knead into smooth dough by hand. Cover with plastic wrap and wake up for about 30 minutes. It can also be refrigerated.

7. 

   Step7:The amount of this recipe can be baked in two plates in an ordinary household oven. Divide the dough into two pieces. Take one piece and put it in the middle of the oiled paper. Use a rolling pin to gently roll it into a thick layer 0.30.5 Mm round cake.

8. 

   Step8:Use a cookie cutter to pick out the shape. Pinch the remaining dough together again.

9. 

   Step9:Preheat the oven in advance. Color the edges of biscuits at 180 ℃. 1215 minutes. This kind of biscuit with three-dimensional patterns can be traced directly along the lines with icing. Simple.

10. 

    Step10:During the process of cooling the biscuit, make a protein cream - drop a few drops of lemon juice into the egg white. Add all the sugar powder and beat it with an egg beater until it is thick. When lifting the egg beater, the frost drops in thick lines. In fact, it's enough to just draw lines and use a little icing sugar. I made two biscuits of original flavor and cocoa flavor. There is still a lot of protein cream left. Because there is too little and it's not easy to mix colors, so we can only waste some.

11. 

    Step11:Put the icing cream into the flower mounting bag separately. Put some pigment into the bag. Rub it repeatedly with your hands to make the pigment even. Then cut a small opening at the bottom of the bag to paint the color on the biscuit. The cut must be small, or the icing will not control the flow rate. It doesn't use too much color for children's safety.

12. 

    Step12:When the frosting is set, it's finished.

13. 

    Step13:Cocoa flavor biscuit. The material is the same as above. 15g cocoa powder is added. Mix it with 150g low gluten flour in advance, sift it into the butter and knead it into dough.

14. 

    Step14:For biscuits without three-dimensional pattern, it's OK to use white icing. Use less pigment.

15. 

    Step15:Haha. It's the first time. But I feel OK.

16. 

    Step16:The rest of the egg yolk from the frosting is made into black sesame crisp. I have the process in my recipe. If you are interested, you can have a look. I think it's better than butter biscuit.