Halloween frosting cookies

1. Make cookies. Put the softened butter into a mixing bowl and stir with an egg beater to form a soft emulsion; Add the powdered sugar in 2 portions, stirring and mixing until it turns white each time;

2. Add the egg mixture into the mixing bowl in portions, stirring evenly each time; Add the vanilla extract and stir until evenly mixed;

3. Sift the low gluten flour and add it to a mixing bowl, stirring until evenly mixed;

4. After stirring evenly, wrap it in a covered container or plastic wrap and refrigerate for at least 30 minutes to allow it to relax

5. Take out the cookie dough from the refrigerator and flatten it with a rolling pin;

6. Roll the cookie dough into thin slices, with a thickness of about 0.5-1cm;

7. Place the cookie press mold on the cookie dough and press out the pattern; Place it on a baking tray lined with baking paper (without touching the tray or padding), and use a toothpick to poke small holes in the cookie base to prevent the dough from bulging during baking;

8. Put it into the oven preheated at 180 degrees, adjust it to 170 degrees, and bake for 20 minutes.

9. Make protein paste. Soak the protein powder in the pre weighed drinking water, and use a soft rubber scraper to thoroughly mix the protein powder with the drinking water without any particles;

10. Sift the protein solution;

11. Use the electric egg beater to send the egg white to the milky foam shape, and add a small amount of sugar powder several times;

The frosting I prepared according to the above formula is relatively thick and belongs to hard frosting. Can be used to hook the edges of cookies and to print patterns on cookies with a frosted base; The hardness of the modulation is determined according to one's own needs (soft+drinking water; hard+powdered sugar). When the hardness is modulated, add lemon juice and stir evenly again

13. The frosting state used to hook the outline of cookies can be hung on a spoon scraper to pull out a long inverted triangle without immediately dripping

14. The frosting used to coat the bottom layer of cookies is in a flowing state, and when scooped up with a scraper, it immediately drips down from coarse to fine

15. Adjust the required color protein paste, mark the contour lines, and ensure that the lines are smooth

16. Fill it up again. Use a paperclip or toothpick to pick out bubbles

After laying the bottom, pick up the cookies and gently shake them on the table a few times to make the frosting more even

18. Also prepare other graphics

19. Place the printing mold on the biscuit, squeeze on the hard frosting, and use a scraper to scrape off excess frosting

20. Completed

21. Using the same method to make cookies in other shapes