Chinese Food
Chinese Spring Festival frosted biscuit
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All year round, I'm looking forward to the lunar new year. The Chinese people's desire for reunion is so strong this month. They have no money but money. They go home for the new year. Looking forward to the new year. Everything goes well. This is my second time to play with frosted biscuits. Before the Spring Festival, bring this Chinese style Spring Festival frosted biscuit. It's good for your own use or for sending people. Send some good wishes. The bottom of the biscuit comes from Lin Wenzhong's biscuit book. It can be used directly without refrigeration. The amount of pigment is very small. It needs to be added slowly. Adjust to the color you like. Adjust the consistency by using toothpick and cold boiled water. -
Cooking ingredients
Cooking Steps
Step1:Prepare and weigh the ingredients. The picture shows the bottom materials of biscuit - salt free butter, mold, cake powder, corn starch almond powder mixture, commercial sugar powder, one egg.
Step2:Cut the butter into small pieces. Put it into a clean and anhydrous egg beating basin. Place it to soften; crack the eggs and break them up. Set aside.
Step3:The materials for making icing are pure sugar powder, egg white powder and cold boiled water milled by fine sugar.
Step4:Add a little bit of egg white powder into the cold boiled water. Stir evenly. Filter and pour into the pure sugar powder. Stir evenly and thickly with a fork. Cover the fresh-keeping film and refrigerate it.
Step5:Preheat the oven. 170 degrees. Heat up and down. Large temperature range. Hot air circulation. Beat the softened butter with electric beater at a medium speed. Add 22 grams of whole egg liquid in two times. Stir evenly and then add.
Step6:Sift in the cake powder cornstarch almond powder mixture.
Step7:Use a silica gel scraper to scrape and mix until there is no dry powder. Put it into a fresh-keeping bag and knead it into a ball.
Step8:Roll the dough into 3 or 4mm thick dough through the fresh-keeping bag.
Step9:Cut the fresh-keeping bag, carve out the biscuit embryo with biscuit mold, and pierce some holes with toothpick.
Step10:Sprinkle a little cake powder in the baking tray. Separate the biscuit embryos and put them in the baking tray.
Step11:Put the baking tray and biscuit embryo into the oven. 170 degrees. The second layer. Bake for 1015 minutes. Bake for 8 minutes. Press the surface of biscuit embryo gently with a spatula to make it flat. Then continue to bake the surface with a little color.
Step12:Put the baked biscuits on the cooling rack and cool them completely.
Step13:Take out the white icing from the freezer. Scoop out half of the icing and turn it red. Turn the rest into yellow. Add a little bit of pigment. Adjust to the color you like, and then start adjusting the consistency with toothpick and cold boiled water.
Step14:The frosting for drawing lines is in the shape of a hook. It has a little fluidity. It is put into a small mounting bag. Use a hard scraper to push the frosting to the tip. Twist the seal and cut a small opening. It is used to draw the outermost lines.
Step15:The frosted lines can be written directly. Write them carefully with frosted words one by one according to your favorite words. Put them on the cooling rack until they are solidified.
Step16:Pick up the word Zhi and use it as filling. Fill it one by one. Use toothpick to smooth the surface. Leave it still to be solidified.
Step17:Good wishes.
Cooking tips:1. The cake powder I use is the same as the low gluten flour. It's pure powder; the commercial sugar powder usually contains starch. The sugar powder for frosting is ground by the fine sugar and the cooking machine. 2. The butter softens slowly in cold weather. It can be softened in microwave oven. But watch it. It will not melt too much. 3. The amount of egg white powder is small. It's cleaner than fresh egg white. Although the icing made of egg white powder smells a little fishy. 4. The bottom of the biscuit should be flat. In addition to making holes, try to take out the biscuit in about 8 minutes during the baking process, and then gently scrape it with a scraper before baking. 5. Use toothpick to add a little bit of cold boiled water to the consistency of the frosting. You can adjust the frosting for line drawing and writing first. After use, you can adjust it into a filling and flowing frosting. 6. The biscuits are completely set and dried and sealed for preservation. There are skills in making delicious dishes.
