Cooking Steps

1. 

   Step1:First, make the softened butter at the bottom of the biscuit and add all the sugar powder. Use the electric eggbeater. Do not turn on the power. Use the mixing head of the eggbeater to roughly stir it. Then turn on the power to stir it, so as to avoid the sugar powder flying. Stir at low speed first. Wait until you can't see the dry sugar powder, then drive to medium speed. Don't beat for too long. Mix well. Don't need to beat.

2. 

   Step2:Add the egg liquid three times. Each time, wait for the egg liquid to mix evenly and then add the next time.

3. 

   Step3:When all the eggs are added, the volume will slightly expand, which is the state of slightly beating (do not over beat, otherwise the biscuit will expand and deform when baking). In this step, you can add vanilla essence if you like.

4. 

   Step4:Sift all the low gluten flour into the butter and egg yolk paste (be sure to sift), then turn it over with a scraper and mix it evenly until no dry flour can be seen.

5. 

   Step5:Knead the dough evenly by hand. Then seal it with plastic wrap and refrigerate it for 12 hours. When making biscuits, roll them with a rolling pin through the plastic wrap to form a 56mm thick slice, and then carve the required shape with a mold. You can also use plastic film to make a paper mold according to the pattern you need. Put it on the dough. Use a special cutter for turning sugar to carve the desired shape of the dough along the shape of the paper mold. It is recommended to put the carved dough on the silicone hollow oil-proof baking pad. The baked biscuit is very smooth and suitable for the next step of making icing.

6. 

   Step6:Put the prepared dough into the middle layer of the preheated oven for 1215 minutes. When the biscuit surface is slightly golden, it can be baked. There is a temperature difference in each oven, so it's still decided by the actual state of biscuits. Don't bake them. It is recommended to have a thermometer in the oven.

7. 

   Step7:Next, make the icing. Put 70 grams of warm water into 20 grams of protein powder. Pour the evenly stirred protein solution into 455 grams of sugar powder. Drop 10 drops of lemon juice. Stir for more than 5 minutes with the electric egg beater at low speed. The frosting is very thick. Next, adjust the frosting according to your own needs. In addition to adjusting the color, add a proper amount of water to adjust the thickness. It is recommended to use a special straw to add the water, so as to avoid putting too much water to make the frosting too thin to use. See Tips for consistency control of icing.

8. 

   Step8:Next, you can use a pigment pe

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