糖霜牛油饼干

糖霜牛油饼干

 材料Ingredients:  
150g  butter 牛油
(soften at room temperature室温下软化)  
120g icing sugar糖粉   
75g eggs鸡蛋
(lightly beaten稍微打散) 
½ tsp vanilla extract 香草精  

350g Cookie flour饼干（也可以用低粉）
  
Method做法:
1.Beat butter and sugar till pale and fluffy.Add eggs and vanilla extract, beat till well mixed.
用打蛋器把牛油和糖粉打至松软发白。将蛋液和香草精加入搅拌均匀。（电动打蛋器）

2.Sift in flour and fold in using a spatula then lightly knead to form soft dough.Wrap with cling wrap and refrigerate for 15-20 mins.
把过筛的粉用刮刀拌均匀再稍微用手揉成团。用保鲜膜把团包起来冰在冰箱15-20分钟。

3.Roll out the dough (suggest to keep half portion in the fridge) and cut out using a heart shape cookie cutter.那部分出来杆平它，压出你要的形状（记得不要一次拿太多出来哦！）
Lift up the cookie dough with a flat spatula and transfer to baking sheet carefully. 小心的用刮刀把压好形状移去铺了烤布/纸的盘上。

 

温馨提示：
For the size of cookie cutter I use, this recipe yields 50+pcs.像我的饼干大小约可以做50个+
Bake in preheated oven (middle upper rack) at 190-200C for about 12 mins till cookies become firm (not brown), turn off the heat, keep cookies in oven and use remaining heat to bake the cookies till light brown.
放入预热的烤箱内，以190
-500，烤12到15分钟直到硬和微金黄色。
You need to monitor very closely especially the last 5 mins (I actually prefer mY cookies to be slightly brown than pale).最后5分钟必须小心注意火候哦！一看到微黄可以关电。
Cool on wire rack completely before decorating.
然后把饼干移去凉架待凉。

*食谱取自网络

蛋白糖霜

糖霜材料：

1粒蛋白、1小匙柠檬汁，180g至200g糖粉（过筛）~ 全部拌匀至光滑，便可分别加入色素。

温馨提示：

如果糖霜太稠，可以加入额外的液体去调稀糖霜。如果太水，可以加入额外的糖粉。