WHAT YOU NEED

Ingredients

250 grams of low-fat flour
120 grams of butter
100 grams of flour
50 grams of whole eggs
0.5 grams of salt
20 grams of baking protein powder
60 grams of warm water
200 grams of flour
3 drops of lemon juice
The right amount of pigment

How TO MADE Christmas cream cookies

Steps 1 to 4

1. I forgot to take a picture.

2. The figure below is egg yolk powder.

3. Cut 120 grams of butter into small pieces and soften at room temperature in advance.

4. Add 100 grams of sugar powder, stir roughly by hand with an electric egg beater to avoid splashing sugar powder, and then stir evenly at low speed.

Steps 5 to 8

5. Add a whole egg.

6. Stir evenly at medium speed with an electric egg beater, and the butter will be in a feathery state.

7. All low-fat flour is sifted.

8. Use a rubber scraper to mix the butter and the powder, and then gently squeeze it by hand until the flour is coarse.

Steps 9 to 12

9. Clean the pan, turn it upside down, apply a sheet of oil paper, and put a piece of dough on top.

10. Cover the dough with a layer of preservative film, cut the dough into 2.5 mm thick slices with a doughnut stick, cut the edges, transfer to the refrigerator and freeze for a few minutes.

11. While the dough is freezing, prepare the cookie mold, no mold can be drawn in advance on white paper Santa Claus, Christmas tree, etc. shape, and cut according to the shape.

12. Take out the frozen slices and carve the shape with a mold.

Steps 13 to 16

13. If you don't have a mold, you can cut paper on the plate and carve it with a carving knife along the shape.

14. Lay the cut shapes flat on the grill pan.

15. Preheat the oven at 160 degrees up and down, bake the middle layer at 160 degrees for 10 to 12 minutes, take it out and let the baking net dry.

16. Make a sugar cream, put 20 grams of protein powder in a small bowl, add 60 grams of warm water.

Steps 17 to 20

17. After dispersing at low speed with an electric egg beater, add a few drops of lemon juice.

18. Add 200 grams of sugar powder.

19. Stir evenly until sticky with an electric egg beater, and the egg beater can be lifted to pull up the small pointed corners, and this kind of sugar cream is done.

20. Take a small bowl with a little sugar cream, add a small amount of food coloring to the desired color.

Steps 21 to 24

21. Since I'm making Christmas cookies, I can use both red and green colors.

22. Leave some of the white sugar cream.

23. Put the colored sugar cream in the bag, and cut a small mouth 1 mm wide from the front of the bag, but don't open it too wide.

24. Take out the dried biscuits and draw the outline on the biscuits.

25. After the contour dries, fill the middle and set aside to dry for 30 to 60 minutes.

26. Each layer needs to be thoroughly dried on a cooling rack and then painted with the color of the second layer, otherwise it is easy to create a mixture.

27. As for the pattern, you can refer to the look of my biscuits, and you can play with your imagination.

28.

Handy cooking tips

　　1. egg white powder (also known as chicken protein powder) is made from refined fresh egg white, has the characteristics of high purity, rapidly dissolving, sterile, etc. It is a special protein powder to replace fresh protein, not that kind of nutritional health product, remember! 2. if there is no protein powder, it can also be made with fresh protein, but it is less hygienic.The state of the sugar cream is divided into the liquid state, the semi-liquid state, and the solid state.The flowing state is suitable for making biscuit layers, and the semi-flowing state is suitable for making drawing lines.The solid state is suitable for making flowers and drawing lines.So don't add enough water at once when making sugar cream, but adjust it according to your needs, add a little water if it's too dry, add a little sugar powder if it's too wet.A good sugar cream needs to be covered with a preservative film on the surface to prevent drying.