What tools do you need to make frosting cookies, and how to make frosting on cookies

How to make icing cookies.

Ingredients: Biscuit ingredients.

125 grams of cake flour.

Butter 60 grams.

35 grams of caster sugar.

Milk 15 grams.

Ingredients for frosting Icing sugar 150 grams.

Egg whites 22 grams.

Lemon juice 8 g (add as appropriate).

Coloring to taste.

Preparation of icing cookies.

1Start by making cookies. Cut the butter into small pieces and soften, add caster sugar and beat with a whisk until the volume and color become lighter.

2Add the milk and continue to beat evenly until it becomes fluffy and delicate.

3. Sift the cake flour into the butter.

4. Use a spatula to mix the flour and butter thoroughly. At first, if the flour and butter are not mixed thoroughly, it will appear dry, so continue to press and mix vigorously until it becomes a dough (when the room temperature is low, the mixture will be a little drier, and you can also knead the flour and butter directly by hand to form a dough).

5. Once the dough has been mixed thoroughly, do not continue to mix. Excessive stirring may result in a firm texture of the biscuits.

6Put the dough between two sheets of oiled paper, flatten it, and roll it out with a rolling pin to form a dough sheet of about thickness. Remove the grease paper from the surface after rolling.

7. Carve the desired shape with a biscuit mold.

8. After carving, remove the excess dough, scoop up the biscuit dough with a scraper, and carefully move it to a baking sheet lined with oiled paper, carefully handling it to avoid deformation. The excess dough can be kneaded together and rolled out again (kneading the dough several times will make the baked cookies too hard, so try to knead the dough as many times as possible).

9Place a baking tray in a preheated oven with 165 degrees Celsius, the penultimate layer, and bake for 20-25 minutes. The baking time should be adjusted according to the actual situation of the oven and the size of the biscuits, and the baking time should be adjusted until the surface of the biscuits is slightly yellow, and it feels hard when pressed, and it can be baked.

Icing cookies are a great way to let your imagination run wild.

Ingredients: a few drops of white vinegar, a few drops of vanilla extract, 25 grams of egg liquid (one), 125 grams of low flour, 50 grams of butter, one egg white, 150 powdered sugar.

Production Steps:1Make the biscuit part first. The butter is softened, add 30g of powdered sugar and a few drops of vanilla extract and whisk until the color turns white.

2.Add the egg mixture in portions and beat well.

3.Sift in the low flour and knead into the dough.

4.The dough is flattened, rolled into thin slices and pressed out of the biscuit embryo with a cake mold.

5.Place on a baking sheet, put in the middle of the oven, 170 degrees for about 10 minutes, and let cool for later use.

6.Now for the frosting. Pour the remaining powdered sugar into the egg whites, drop a few drops of vinegar and whip until it swells smoothly and is ready to use.

8.Finally, add the coloring to the icing, put it in a piping bag, and squeeze your favorite pattern on each cookie.

Note: If vanilla extract and coloring are not available, it can also be left out.

Baking tools such as biscuit cutting tins, ovens, vent pins, piping bags, soft scrapers are required.

Stir the softened butter at room temperature, add the sugar and stir well, add the beaten eggs little by little, stir as you go, add the almond flour, vanilla extract and sifted low flour and salt.

Mix well with a rubber spatula, knead the dough into a plastic wrap and put it in the refrigerator for 20 minutes, take out the dough, sprinkle flour on the cutting board, roll it out with a rolling pin, and press it out with a biscuit mold.

Carefully remove the biscuit embryos, drain them into a baking dish, preheat the oven at 170 degrees and bake for about 10 minutes, froth the egg whites and lemon juice with a whisk, and add the sifted powdered sugar in three parts.

Buying a home food dryer is fine. Generally about 500 yuan. It can be used to dry dried fruits, dried fish, dried meat, etc.

Or put the cookies in the oven for five or six minutes.

Put the icing cookies in a bag, then put them in the freezer compartment of the refrigerator to freeze, take them out after 5 hours, and you're good to go

When we eat desserts such as biscuits and bread, we will find that there will be a layer of white sweet things on top, which is actually frosting. Frosting is also made from sugar cane, etc., so if we need frosting to make our own biscuits and the like, we can buy them ready-made or make them ourselves. We can also make different colors of frosting depending on the situation.

Prepare some coloring, lemon juice, egg whites, and powdered sugar.

Beat the egg whites with chopsticks and mix with powdered sugar. Continue stirring with a spatula until the egg whites and powdered sugar are completely mixed together to form a thicker frosting. Add the lemon little by little and stir the juice well, stirring as you go, while observing the consistency of the frosting.

When you pick up the icing dripping, it flattens out in a few seconds, indicating that it's almost done. Then start to adjust the color, put the different colors of food coloring in the frosting and stir well, so that there are various colors of frosting can be used. Once you've made it, you can start decorating the biscuits, which will make the color of the biscuits more beautiful.

It can be reluctantly replaced, but the taste will be a little worse. If you have a blender or blender at home, you can use white sugar to make a frosting. Prepare only a blender (blender), 100 grams of white sugar (jaber, fine sugar, rock sugar are acceptable), about 3 grams of corn starch (you can also replace it with the same amount of corn flour, the ratio is 100:

3. Corn starch is generally 3%-5%, not more than 10%). Put the prepared sugar and cornstarch together in a blender, stir 3 times for about 20 seconds each time, then sieve the resulting powder and pour it into an airtight glass container for preservation. If you want it to be very thin, you can stir it a few more times.

1.It is arguably the easiest way to use a food dryer, and it dries very quickly.

2. The biscuits can be preheated in the oven for a minute or two, then turn off the power to bake, and they will dry quickly.

3. Place the biscuits in a ventilated place, the wind will help them dry. If you can't wait, you can use a hair dryer to blow it for a few minutes.

Ingredients for frosting: 454g of powdered sugar

Protein powder 16g

Lemon juice A few drops.

65 g of warm water, one drop of glycerin, can not be put away.

How to prepare the frosting:

Prepare the above materials.

1) Mix with warm water and protein powder.

2) Sift the powdered sugar and mix with the protein powder.

3: Hit the K-paddle at medium speed until it spikes, adding glycerin and lemon juice halfway through.

Frosting is broadly divided into four forms (fluid, semi-fluid, soft-tip, hard-tip).

Fluidity frosting: suitable for drawing a large area of pavement, slowly add a few drops of egg whites to the base frosting, mix until the ribbon falls, and level in 10 seconds.

For semi-fluidity and hard tips, slowly add a little powdered sugar to the flowing icing and mix well to the desired state.

Semi-fluidity: 15 seconds leveling (suitable for transfer, small area paving, etc.) soft tip: olecranon (suitable for pulling wire, 2D flowers, grass, etc.) hard tip: sharp angle (suitable for flowers, etc.).

The base frosting is ready.

Method. Making a cookie body: 1

Leave the cream at room temperature to soften and beat until fluffy2Add powdered sugar and salt and mix well3Milk divided into 2 3 times and add well and mix well

Add the flour in 2 times, and mix it until the flour forms a ball (do not over-stir to avoid gluten) 5Rod flat stamper 6Bake at 160 for 15 minutes, then 150 for 10 minutes.

Prepare frosting 1Add protein powder to warm water and mix well2Add powdered sugar and adjust to the appropriate concentration3Add your favorite color palette.

Draw the frostingPut the mixed color frosting into a sandwich bag, cut the small holes, coat the biscuit surface, and then use a toothpick to help draw your favorite pattern such as: Heart: dot the dot and use a toothpick to draw the flower from top to bottom

Draw two circles, then use a toothpick to draw from the outside to the center, and draw 5 times at equal intervals to create a small flower with 5 petals.

The first batch of saliva biscuits is baked, and the frosting will get more and more handy. Finished product.

1.Add the softened butter to the whole powdered sugar.

2.Use the mixing head of an electric whisk (without plug-ins) to mix the butter and powdered sugar first (this way, there will be less dust in the subsequent mixing process).

3.Start the electric egg breaker on low speed and blend on medium speed, without adding dry powder, until the butter and powdered sugar are completely combined. Don't stir it up too much.

4.Add the egg mixture in three portions, stirring each time until the egg mixture is completely mixed with the butter before adding it.

This is how to make a simple Tang costume biscuit, make a dough with noodles and honey, add butter to make a biscuit-like biscuit, bake it directly in the oven for 25 minutes, and then sprinkle the white sugar prepared by the sight on it, and you can make a sugar biscuit.

150g of unsalted butter

120 g of powdered sugar

1 egg. Low powder 240g

High powder 100g

Salt: 2g butter, soften at room temperature, add the ingredients in turn, stir well.

50 grams of butter, 125 grams of flour, 100 ml of milk, 150 grams of powdered sugar, 50 grams of egg white, 20 grams of sugar. Please click to enter**Description and dough: Add 50 grams of butter to 20 grams of sugar, beat until foaming, add 100 ml of milk and 125 grams of flour and stir into a dough.

Please click to enter **The description is summarized below.

Please click Enter a description.

30 grams of egg whites and 150 grams of candied celery powder are whipped into a spiky state of frosting, and then added with food coloring to adjust the color. Add a small amount of water and dilute it to the point that the pattern disappears when it drops. Put the frosting in an oiled paper tube or piping bag and do not expose it to air as it will easily air dry.

Make the biscuit base, add 65 grams of butter, add 70 grams of powdered sugar, beat the mold quietly, add the egg mixture and stir well.

Sift in 150 grams of cake flour, mix until there is no dry powder, and then send the dough to the refrigerator for more than 1 hour.

Take out the dough sheet and roll it out into a thickness of about 4 mm and cut out the heart shape with a mold.

Put it in the middle of the oven preheated at 175 degrees, bake it for 20 minutes, take it out and let it cool, and then base it with white frosting.

While the frosting on the bottom is still very fluid, place the pink frosting on the top and circle it with a toothpick.

The pink frosting mixed with the white frosting after the circle is made into the petals of a broken flower.

The center dot is a rose-colored frosting as the center of the code.

Sprinkle two dots of light green frosting around the perimeter.

Immediately use a toothpick to pick the dots into a leaf shape and you're done.

The other, dotted on the surface point.

Draw a straight line with a toothpick to create a heart.

In the same way, I painted roses, but this time I painted them a little bigger and I finished them.

I haven't made anything in a year, but the real thing I made was last year's cup of coffee latte art, this year's roasted chiffon, sponge cake and dorayaki making, and finally the frosted biscuits made a few days ago, which I can't wait to record.

Frosting biscuit is a highly decorative biscuit, which is mainly composed of shortbread base and surface decorations, such as frosting, which can be used for dessert setting and souvenirs.

Icing cookie base.

Ingredients: 120g cake flour.

Butter (softened) 60 g.

34 grams of sugar.

Milk 15 grams.

Production process:1Cut the butter into small pieces with a knife, soften it until it becomes a paste, add white sugar, and stir with a whisk until it turns white.

2.Add the milk and stir until well combined.

3.Add the sifted low-gluten flour, fold and mix well with a spatula until there is no obvious dry powder and form a dough to make a biscuit dough.

4.Place the dough on baking paper, sprinkle flour on the surface, cover with baking paper and roll out with a rolling pin to a thickness of 4 5 mm.

5.Press a ring die (or other shape mold) onto the dough to press out the desired shape and size.

6.Place the dough on a baking tray with baking paper with a scraper transfer knife and place it neatly.

7.Put it in the oven and bake it for about 20 minutes on top and bottom heat 160 degrees.

Tips:1When adding powder, it is necessary to use the method of folding and pressing to mix to avoid gluten of the dough and affect the taste.

2.When rolling the dough, it should be powdered to prevent sticking, and the thickness of the rolled dough should be consistent.

3.If the bottom and top of the cookie base you want to bake are flat, you can bake them on a grid silicone mat.

4.If the dough is too soft, it can be refrigerated or frozen to cool down before proceeding.

Frosting Formula: Wilten Protein Powder 15g.

Icing sugar 220 grams.

Purified water 32 grams.

Production process:1Mix the Vertone protein powder with half of the sifted powdered sugar. Add purified water while stirring, mix well with a spatula and mix well until there are no granules.

2.Add the remaining sifted powdered sugar, stir well, and whisk with an electric hand-held whisk until dry and frothy. (When lifting the whisk, the frosting in the basin has obvious lines and is spike-shaped.)

Ingredients: 100 grams of sugar 10 grams of corn starch Method: 1. Stir the sugar and corn starch well.

2. Put it in a food processor and beat into powder.

3. Take out the powdered sugar and sieve it twice with a sieve.

Note: Must be cornstarch.

There are many ways to do it, you can go to school to learn about it, if you do it yourself at home, it is better not to go to a professional school for systematic learning!

Step 1:

Prepare all the ingredients: 1 egg white, 1 teaspoon lemon juice, 200 grams of powdered sugar.

Alternatively: 1 tablespoon of 1 meringue powder, 2-3 teaspoons of lemon juice, 200g of powdered sugar.

Step 2: Sift the powdered sugar and mix it with egg whites and lemon juice and stir well.

Step 3: After the meringue is stirred, the firmness should be adjusted according to the needs of squeezing, for example, squeezing roses requires slightly harder frosting, and squeezing leaves requires slightly softer frosting. The method of adjustment is to add lemon juice to soften the frosting, or add powdered sugar to make the frosting hard.

Storage of meringue frosting:

Because meringue frosting dries easily and hardens, unused frosting needs to be covered with plastic wrap and covered with a damp cloth before being refrigerated.

Other things to look out for:

Before using the frosting, if you add lemon juice or powdered sugar to adjust the soft and hard state, you need to re-cover the plastic wrap and damp cloth, let it stand for 30 minutes, and then stir gently with a spoon to reduce the bubbles in the frosting and make it more delicate. I hope my answer is helpful to you.