I've always been tempted by the sugar cream cookies that are floating on the Internet, which is absolutely provocative for my kind of baking enthusiast.Every time I'm curious, it drives me to try new things, to challenge myself, and even if I fail, it's a learning experience.Looking at a table full of colorful, lifelike cream cookies, the satisfaction is indescribable, and maybe that's why I fell in love with baking.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
30 grams of flour
20 ml of whole egg liquid
100 grams of flour
30 grams of unsalted butter
1 gram of salt
15 grams of egg whites
A little lemon juice
A moderate amount of sugar

How TO MADE Frosted sugar cookies

Steps 1 to 4

1. Cut small pieces of unsalted butter, soften at room temperature, add sugar powder and beat evenly.

2. Add the egg yolk to the butter in stages.

3. It is used to lighten the color of the hair with an electric egg beater.

4. The low-strength flour salt is mixed and sifted into a bowl and mixed evenly.

Steps 5 to 8

5. Grind the dough into a shiny surface, wrap it in a preservative film, refrigerate it for half an hour.

6. After removing the dough, it is sliced into slices with a doughnut stick and pressed into shape with a biscuit mold.

7. Preheat the oven to 170°C, bake the middle layer for 15 minutes, bake until the biscuit edges are colored, take it out to room temperature to dry and cool for use.

8. Use a soft rubber scraper to stir the protein sugar powder evenly and without particles.

Steps 9 to 12

9. You can use an electric egg beater to beat it to the soft tip at high speed.

10. (Drip in the right amount of lemon juice to adjust the density)

11. The toothpaste is mixed with a little red peppermint green and added to the protein paste.

12. The green protein paste is finely chopped off the skin and dried slightly.

13. A red protein paste is filled with the guava part, then a little black paste is dipped in the guava with a toothpick and dried.

14.

Handy cooking tips

　　The pigments used for coloring are preferably glue-like, too diluted liquid pigments will affect the texture of the sugar cream.