Christmas rocking cookies

1. A group photo of cookie ingredients.

Mix high gluten flour, low gluten flour, and milk powder evenly.

3. Beat butter with egg whites until smooth, then add powdered sugar and salt.

4. After stirring and smoothing, add the egg mixture 3-4 times. Each time, mix the egg mixture thoroughly with butter before adding the next egg mixture.

5. The butter paste with egg mixture becomes lighter in color and expands in volume. Mix well and do not over beat.

6. Pour the powder mixture into the butter batter and stir evenly with an egg mixture.

7. Use your hands to knead it into a ball, do not rub it too much, and make a dough without dry powder.

8. Cut open a fresh-keeping bag, wrap it around the butter dough, press it into a thin pancake, and refrigerate it in the refrigerator for about 15 minutes. Once the pancake has hardened, proceed to the next step.

9. Take out the dough and roll it into thin slices of about 2 millimeters. Use two circular biscuit molds of different sizes to carve out the biscuit green. The width of the biscuit ring is about 1 centimeter.

10. At this point, the biscuit ring is prone to deformation when removed, and the dough needs to be refrigerated in the refrigerator for a few minutes.

11. After slightly hardening, easily remove the cookie ring and place it on the endless baking tray in the study kitchen; The remaining dough pieces are reassembled, rolled out, and molded.

12. Put it into the preheated middle layer of the oven, heat it up and down to 160 degrees Celsius for about 13 minutes.

13. After cooling, gently remove and grill the remaining cookie crumbs; Three cookie rings are a set, which can be baked in multiples of three, and the remaining dough can be baked into small cookies.

14. Add an appropriate amount of absinthe into a small milk pot; Aisu candy is specifically designed for sugar decoration, such as glass cores, wire drawing, etc., which can be purchased in bakeries; A set of 3 cookies, both top and bottom need to be covered with syrup, plus some loss, so the amount of absinthe used is about 50 grams.

15. Heat over low heat to fully dissolve the absinthe. The newly melted absinthe is filled with bubbles and appears chaotic. It needs to be left to air for a few seconds to restore its transparency; Biscuits are placed on top of oilcloth; Fill the middle of the cookie ring with syrup and don't move it yet.

After 16.3 minutes, the syrup has completely solidified and can be gently removed; At this moment, the syrup flakes have a transparent feeling like glass, but slightly chaotic. If you have a spray gun at home, you can spray it for a few seconds, and the syrup flakes will become very transparent. If you don't have a spray gun, you won't spray anymore, it's just that the brightness is poor and you can throw them away.

Next, let's make a protein cream: 1 tablespoon of baking protein powder weighing about 5 grams, 1 tablespoon of cold water weighing about 30 grams, and put them into an egg beater. This amount is equivalent to the amount of beaten egg whites; At the same time, prepare 30 grams of powdered sugar. More powdered sugar will make the protein cream harder when applied.

18. First, use an electric egg beater to make coarse bubbles of protein powder. After adding sugar powder, continue to stir at medium speed until obvious patterns appear and there is some resistance. Then, lift the egg beater and the protein cream will form a large hook shape;

19. Take an appropriate amount of protein cream, mix it with a small amount of food grade pigment, and put it in a piping bag. The flower mouth can be selected according to the desired flower shape, and the remaining white syrup can be used for decoration and bonding cookies.

20. Decorate the top cookie ring with a floral pattern that suits your preferences, allowing you to choose between abundance and frugality; Because it was whipped with protein powder, it only needs to be left in the air for a short while to dry.

21. Take the bottom cookie and squeeze a circle of protein cream on the ring.

22. Place the middle cookie on top and fill it with colored sugar beads.

23. Squeeze protein cream onto the middle ring.

24. Place the top cookies on top and let them sit. Once the egg white cream in the interlayer dries, they can be stored in a bag. It's great for self consumption or as a gift, and it's full of Christmas atmosphere.

25. Christmas rocking cookies, with a strong festive atmosphere!