Chinese Food
Angry bird frosted biscuit
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Cute angry birds frosted biscuits. They make children's hearts melt. There are 21 of them. Baking - medium temperature 175 ℃ for 20 minutes
Cooking ingredients
Cooking Steps
Step1:Cut the butter into pieces and let it soften at room temperature. Then add the sugar powder. Stir until it is completely melted.
Step2:Add the whole egg mixture in two times. Each time, add the next time the egg mixture and butter are completely integrated.
Step3:Sift in the low gluten powder.
Step4:It can be kneaded into a ball without dry powder.
Step5:Put the dough into a fresh-keeping bag, roll it into 5mm thick dough, and freeze it in the refrigerator for 10 minutes to harden.
Step6:Take out the frozen dough. Use the round biscuit mold to print out the cake embryo. Put it into the baking tray.
Step7:Preheat the oven at 175 degrees. Put it in the middle layer. Bake for about 20 minutes.
Step8:The biscuits are fragrant. The surface is golden and can be taken out.
Step9:Make icing. Add 1g of fresh lemon juice to 1 protein, stir until it is thick, and then add 150g of sugar powder. Continue to beat until the frosting is thick and thick. The pattern can be drawn and it is not easy to disappear. This is the basic frosting. Put it on standby.
Step10:In a small bowl, put two tablespoons of concentrated icing sugar, add in the edible melanin, mix it into the black icing sugar, put it into the flower mounting bag, cut a small opening, and hook the edge on the biscuit.
Step11:The lower part of the biscuit is filled with a little thin white icing (the basic icing can be made by dropping the fresh lemon juice) and dried.
Step12:When the white icing part is dry, fill the remaining blank part with red icing. Let it dry.
Step13:When the icing is dry, use the food coloring pen to draw the pattern.
Step14:Paint the pattern once with black icing.
Step15:Fill the eyebrows with black icing. Fill the eyes with white icing. Fill the mouth with yellow icing. Dry your eyes and then apply black icing.
Step16:The frosted biscuits with other patterns are made in the same way. After all, put them on the cooling rack to dry.
Step17:Completely dry and put into a sealed bag. The shelf life is 1 week.
Step18:Finished drawings.
Step19:Finished product drawin
Cooking tips:The frosting here is made of egg white and sugar powder. The consistency is adjusted by lemon juice. The color of food pigment is mixed. If you are afraid of raw egg white, you can use protein powder instead. The formula of protein powder and sugar cream is as follows - 125g sugar powder, 5g protein powder, 10g warm water. The consistency can also be adjusted with lemon juice. There are skills in making delicious dishes.
