Chinese Food
Orange frosted biscuit drew a circle because I can't wait for the orange to ripen
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Outline. Outline a circle. It's not the outline of the sun. Because the sun has been on our head for too long this summer. Outline. Outline a circle. It's the outline of an orange. It seems that you can draw a cool autumn wind by outlining an orange. Outline the orange, then outline the pulp and the orange. Outline the mature heart under its playful appearance. The orange is going to ripen after baking in the hot sun. Although it's going to fall. It says a lot of bad things about summer. But it doesn't really hate summer. Because it uses the whole summer sun to color itself. Not every life is frosted with sugar. Life is bitter and sweet. But it's the taste of good or bad. It outlines the outline that you are different from others. Hello. You are unique.
Cooking ingredients
Cooking Steps
Step1:[making biscuit germ] add butter (100g), vanilla essence (2G) and sugar powder (100g) back to room temperature into the basin and stir until the batter turns white.
Step2:Add the mixed eggs (1) twice. Stir evenly.
Step3:Add the sifted low gluten flour (250g), and press with a rubber scraper to mix evenly. (after adding low gluten flour, mix the flour until the rubber scraper can stand on the column. Do not over mix.)
Step4:Put the dough into a ball and wrap it with plastic wrap. Put it in the refrigerator and wake up for 30 minutes to 1 hour.
Step5:Sprinkle dry powder (high gluten flour, used for making flour puff) on the chopping board. Place the embryo on it and roll it with a rolling pin until it is 4mm thick.
Step6:After the dough is rolled to a flat level, use the biscuit mold to press out the round shape. Leave a space for the dough to be placed in the baking tray. Use the toothpick to make holes on the dough evenly to prevent expansion and deformation during baking.
Step7:Bake at 170 ℃ for 12 minutes. After baking, put it on the biscuit cooling rack to cool.
Step8:[making icing] bake at 170 ℃ for 12 minutes. After baking, put it on the biscuit cooling rack and cool it.
Step9:Divide the frosting into four small bowls. Add the edible pigments (yellow, green, red and white primary colors) into the bowls respectively. Make the desired colors and put them into the flower mounting bags. Cut the mouth of the flower mounting bag with scissors.
Step10:[making icing biscuits] orange orange orange a-use white icing to draw the outline along the circular shape of the surface. Then take the center of the circle as the axis. Divide it into 8 parts. When the surface is dry, use yellow icing to fill the middle part.
Step11:Orange orange B - evenly smear the surface of the blank from the outside to the inside with yellow icing. When the surface is dry, use green icing to squeeze and decorate the leaves. Use red icing to decorate the orange skin.
Step12:Red orange - use yellow icing sugar to draw the outline along the circular shape of the slab. Then take the center of the circle as the axis. Divide it into 8 parts. When the surface is dry, use red icing sugar to fill the middle part.
Step13:Don
Cooking tips:The hardness of the icing is adjusted by the addition and subtraction of sugar powder and protein. (if you feel that the frost is hard, you can add some protein; if you dare to refuse the frost, you can add some sugar powder. Note - when frosting is used to draw lines, dots and patterns, it should be made harder. The standard is to use eggbeater to pick up the hardness of the line traces. When frosting is applied on a large area, it should be soft. The standard is to pick it up with an eggbeater. The lines left will gradually disappear.) There are skills in making delicious dishes.
