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原料
【饼干体】: , 软化黄油: 100g, 细砂糖: 40g, 鸡蛋: 1个(约50g的鸡蛋), 低筋粉: 220g, 【糖霜】: , 蛋白粉: 5g, 温水: 30g, 糖粉: 200g
步骤
1用蛋抽/叉子拌匀黄油和细砂糖
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2分三次加入蛋液拌匀
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3筛入面粉
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4用刮刀切拌均匀
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5压成面饼冷藏一小时
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6烤箱预热160度
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7取出面团,夹在两层油纸中间擀平
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8到0.3-0.5cm厚
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9用饼干模切出形状,或用纸模划出形状
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10放入烤盘(这张面皮没有冷藏,丑) 烤箱中层160度上下火烤25分钟后取出放凉
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11温水和蛋白粉混合均匀
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12倒入糖粉
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13拌匀至纹路20秒才消失的状态即可
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14装一部分糖霜到裱花袋,挤出边框
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15取一小勺糖霜,加几滴水调稀到可流动状态,纹路大概8秒消失
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16挤入线框中,用钢针在糖霜里画圈去掉气泡
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17烤箱40-60度立体烤模式烘1小时烘干糖霜后在表面画图,或者是其他的造型
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18糖霜完全干后即可
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