Christmas wreath cookies

Overview

A few years ago, due to work reasons, I always visited foreign teaching and craft websites. I didn’t know how to bake at that time, so I was so envious when I saw the baked delicacies inside. Now I have learned some baking knowledge, and it coincides with the arrival of Christmas in the West and the global New Year. I have several relatives and children at home, so I referred to the expert’s cookie recipe and made this Christmas wreath cookie with a strong festive atmosphere. The cookies, although not huge, took more than two and a half days to make. After making it, I felt so good looking at it that I really couldn't bear to eat it. However, once again, it becomes more familiar. This time I have mastered all the procedures and made new breakthroughs in the bonding techniques. I will make a few more in two days and give them to the children at home on Christmas Eve. The school always organizes some Christmas and New Year activities. I thought that not only would the children have desserts to eat, but they would also elicit bursts of exclamations! By the way, it must be equipped with a good-looking box to be worthy of your craftsmanship and time!

Ingredients

Steps

90g low-gluten flour + 3g red yeast rice powder, sieved and set aside
50g low-gluten flour + 2g matcha powder, sieved and set aside
Cut the butter into small pieces and soften it at room temperature. Add the powdered sugar
Mix well with a rubber spatula
Use an electric mixer to beat until smooth
Prepare the whole egg liquid in advance and add it to the butter in three batches. Each time, wait until the egg liquid and butter are fully mixed before adding the next time
Whip until smooth
Take 110 grams of butter paste and add it to the red yeast mixed powder
Knead into a uniform dough
Wrap it in plastic wrap and refrigerate it in the refrigerator for at least 2 hours before use
Add the remaining butter paste to the matcha mixture and knead it into a uniform matcha dough
Wrap in plastic wrap and refrigerate in the refrigerator for at least 2 hours before use
Create a picture of the bows and bells on the Christmas wreath on the white paper, then use a piece of white paper to cut out the outline and set aside
After the refrigeration time is over, take out the red yeast dough, place it on a mat, and roll it into a large sheet about 3 mm thick. Take two circular molds with an outer ring diameter of 9.5 cm and an inner ring diameter of 6.3 cm to form a large garland blank
After removing the outer ring and placing it in the baking pan, leaving the remaining inner ring unchanged, take a smaller mold and cut out the circle in the middle to make it a smaller wreath blank
Knead the remaining dough again and roll it into a piece about 3 mm thick. Then use the bow and bell patterns that you drew in advance as a mold and use a knife to carve out the outline around it
Place the large wreath's green body into a non-stick baking pan, and place it in a preheated oven at 170 degrees for about 12 minutes (please adjust the temperature and time according to your own oven). It is best to watch from the side to prevent it from being burned
After baking is completed, take it out and place it on the drying rack to cool. The small garlands, small bells and small bows will also be baked in turn and allowed to cool
Knead out some beans the size of millet grains from the remaining red yeast dough and use them as Christmas leaf decorations. Then wrap them in plastic wrap and refrigerate them before use
Take out the matcha dough, place it on a mat, and roll it into a sheet about 2 mm thick
Use two sizes of Christmas leaf molds to cut out shapes, and use the previously rolled small red balls to decorate the leaves. Put them in a preheated oven at 145 degrees for about 7 minutes. It is best to watch on the side to avoid burning
After taking it out of the oven, let it cool on a rack before use
After all the cookie dough has cooled, you can start shaping the wreath. Melted chocolate was used as an adhesive for the leaves and garland. In the later process, I found that the adhesive effect of frosting was better than that of chocolate
All the garlands are finished. Only 6 were made, which means "six and six great successes". It is really a combination of Chinese and Western styles! Why did they make 4 garlands each? Just to make a profit from damage. One of the large garlands was accidentally folded, so you should make a backup when you make it!
Egg whites and powdered sugar are ready
Beat into a smooth shape that can drip smoothly
Take one yellow and one red pigment and use them as decorations for bells and bows. Since I didn’t have gold pigment, I used yellow instead. Take an appropriate amount of icing sugar and divide it into two bowls. Cover the unused icing with plastic wrap and store it in the refrigerator. Do not leave it in indoor air, otherwise it will dry out quickly
Use a toothpick to pick up a little bit and adjust the color to your satisfaction
Separate the icing into piping bags. I made this myself because the amount is very small and using a large piping bag is too wasteful
Draw the lines according to your needs
Or add color
Once the icing is completely dry, use the remaining icing to glue it to the wreath. It turns out that the frosting has a stronger binding effect than the chocolate. Then use the remaining colored icing to decorate the wreath and leaves
Take a look, it’s really beautiful! Don’t forget to buy a beautiful box to put these Christmas wreaths in and send them to your relatives and friends. They are definitely better than those sold in stores outside, and they probably won’t be sold outside because they take too much work! Then this is a unique Christmas and New Year gift! Hurry up and try it out. By the way, the leftover dough can also be made into ordinary cut-out biscuits, which are also delicious!

Overview

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Ingredients

Steps