Warm Frosted Cookies
Overview
I have always wanted to try frosted biscuits because I have always liked delicious stuff. In Vernon's words, I like anything cute. I admit, I am a PINK person, a scarf person, a shoe person, a cup person... Cuteness is a spirit! Just remember your place and never give up your right to pursue beauty. On a winter afternoon, accompanied by the warm sunshine, soft music, and biscuits, it is extremely pleasant!
Tags
Ingredients
Steps
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After the butter softens at room temperature, add powdered sugar and stir evenly. This way the powdered sugar won't splash out when whipped. Beat with an electric mixer until fluffy and feathery. Add the egg yolks in portions, beating thoroughly each time before adding the next. Sift in the low-gluten flour and salt and mix with a spatula until even.
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Gently form the dough with your hands, wrap it in plastic wrap, and put it in the refrigerator to rest for 1 hour. Take out the refrigerated dough, sprinkle flour on both sides and roll it into a 5mm thick sheet, and use a biscuit mold to press out various shapes.
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Add half of the powdered sugar to the egg whites, beat with an electric mixer until smooth and then add the other half of the powdered sugar. Add lemon water gradually to adjust the consistency. Lift the egg beater until a ribbon-like shape hangs down. Add an appropriate amount of food coloring to adjust to the desired color and put them into piping bags.
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Cut a small opening in the piping bag (cut slowly, don't cut too much at the beginning, you can adjust it slowly), first circle the area that needs to be filled with frosting on the cookie.
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Fill the surface with thinner frosting (you can add a little more lemon juice, but not too much, otherwise it will be too sour), and then use the edge of a spoon or a toothpick or other thin object to correct the filling edge.
