New Year's Day is in a dozen days, and 2014 is almost over.But December is still very memorable and memorable, there is a peaceful night, there is Christmas, and there is the last New Year's Eve carnival in Shanghai, every year there is a special feeling of Christmas, Christmas trees, Santa Claus can be seen in the streets.Last Christmas I tried cupcakes, this year I made sugar cream cookies, the flowers are green and green, it's very beautiful and heartwarming to see the production of sugar cream cookies divided into two parts, one is making cookies, the other is painting sugar cream.There are two types of sugar cream, one is protein cream and the other is protein powder.I'm using protein cream, and I feel like it's not that hard to make, and I'm watching my creativity work, and with a little bit of thought, everyone can make a nice Christmas cookie.

WHAT YOU NEED

Ingredients

25 grams of egg juice
14 grams of egg whites
70 grams of butter
50 grams of flour
2 grams of herbs
140 grams of low-fat flour
100 grams of flour
Adequate intake of food dyes
Lemon juice in moderation

How TO MADE Christmas cream cookies

Steps 1 to 4

1. Add softened butter to whole sugar powder

2. Stir evenly with an electric egg beater

3. Add the egg juice gradually, stirring evenly once and then adding the vanilla extract the next time.

4. Low-strength powder with a single addition of a sieve

Steps 5 to 8

5. Stir with a knife until there is no dry powder, knead the dough, fill it with a fresh-keeping bag, refrigerate and refrigerate for one to two hours.

6. When the dough is loose, it can be thinned out.

7. Carving shapes with molds

8. Cooked biscuit embryos in the oven

Steps 9 to 12

9. Bake in a preheated 170°C oven for 12-15 minutes

10. Mix egg whites and sugar powder

11. Stir evenly with an egg batter and add lemon juice to dilute

12. Adding pigments separately

Steps 13 to 16

13. You can paint colors on a good cookie.

Handy cooking tips

　　1 When making biscuit embryos, do not over-stir the dough, stir until there is no dry powder. 2 When making patterns on biscuits, the sugar cream on the bottom can be as thin as possible, and the sugar cream on the top should be a little thicker.And you have to wait for the sugar cream to dry before you can draw on it again.