Sausage Frosted Cookies

Overview

I have tried both the protein powder version and the fresh egg white version of the frosting. In terms of taste, the fresh egg white frosting feels more refreshing and delicious. Many people say that egg whites are raw and they dare not eat them for fear of being bad for their stomach. In fact, I think it doesn’t matter if you eat a little fresh egg white. One egg white is 20 to 30 grams, and the frosting can be used to make dozens of biscuits. The average egg white content is less than one gram. This time, salty sausage is added to the frosted biscuits to enrich the taste. Because of the presence of meat, it is recommended to eat the biscuits within two days and do not store them for too long.

Tags

• baking
• afternoon tea
• summer recipes
• students
• egg white
• fresh lemon juice
• low gluten flour
• pigments
• sausage
• unsalted butter
• whole egg liquid
• powdered sugar

Ingredients

Steps

1. 1 After the butter has softened, add the powdered sugar, stir it manually with a whisk and then beat with an electric beater until completely combined.

   

2. 2 Add the whole egg mixture in two batches, beating each time until combined before adding the next one.

   

3. 3 Sift in cake flour.

   

4. 4 Mix until there is no dry flour and it becomes a moist dough.

   

5. 5 Put it into a plastic bag, roll it into a 6 cm thick sheet, and put it in the refrigerator for 10 minutes until it is slightly hard.

   

6. 6 Use a round cookie cutter to press the cookie dough and transfer the cookie dough to a baking sheet.

   

7. 7 Fry the raw sausage in a little oil for about 5 minutes, then cut into small rounds.

   

8. 8 Brush one side of the sausage slices with egg wash.

   

9. 9 Paste it into the middle of the biscuit base.

   

10. 10 Bake in the middle rack of the preheated oven at 175 degrees for 18 minutes until the surface is slightly golden and fragrant. Remove from the oven and cool.

    

11. 11 While the cookies are cooling, make the icing. First squeeze the lemon juice and sift the powdered sugar and set aside.

    

12. 12 Add about 1 gram of lemon juice to the egg whites and beat until large bubbles appear, then add powdered sugar in batches and beat. After the powdered sugar is completely added, beat until the icing sugar is thick and the pattern does not disappear easily when pulled out. This is the basic icing sugar, used for drawing lines. For the icing sugar for filling, just dilute it with lemon juice, add coloring and mix well.

    

13. 13 Put the thick frosting into a piping bag, cut a small opening and draw lines on the cookies.

    

14. 14 Then add 1 drop of yellow to an appropriate amount of thick icing sugar, add lemon juice drop by drop, and prepare thin icing sugar for filling. The filling icing should be in a state where it can spread out on its own in a few seconds. After the colored icing is 60% dry, do the final decoration.

    

15. 15 Put it into the packaging bag after it is completely dried. It is recommended to eat it within 2 days.