How to make the icing on the flower cookies?

material

Biscuit ingredients

Low-gluten flour125g

60 grams of butter

35 grams of fine sugar

Milk 15g

Frosting ingredients

Sugar powder 150g

Egg white 22g

8 grams of lemon juice (added as appropriate)

Proper amount of pigment

The practice of icing cookies

1 Make cookies first. After the butter is cut into small pieces and softened, add fine sugar and beat with an eggbeater until the volume becomes lighter.

2 Add milk and continue to stir evenly, becoming fluffy and delicate.

Sift the low-gluten flour into the butter.

4. Squeeze the mixed flour and butter with a scraper. When the flour and butter are not fully mixed at first, they will appear dry, and they will continue to mix while squeezing hard until they become dough (when the room temperature is low, the mixture will be drier, so you can directly knead the flour and butter into dough).

Don't continue stirring after fully stirring into dough. Excessive stirring may make cookies taste hard.

6 Put the dough between two pieces of oiled paper, flatten it, roll out the dough with a rolling pin with a thickness of about 0.5cm, and remove the oiled paper on the surface after rolling.

7 Carve the desired shape with a biscuit mold.

After 8 minutes, remove the excess dough, shovel the biscuit dough with a scraper, carefully move it to a baking tray covered with oil paper, and handle it carefully to avoid deformation. Excess dough can be kneaded together, then rolled out and engraved (repeated kneading of dough will make the baked cookies too hard, so try to reduce the number of kneading dough).

9 Put the baking tray into a preheated oven with upper and lower fire 165℃ and bake for 20-25 minutes in the penultimate layer. Please adjust the baking time according to the actual situation of the oven and the size of biscuits. Bake until the biscuit surface is slightly yellow, and it feels hard when pressed, so you can bake it.