| Ingredient | Method |
| 翻糖饼干: 350g LP flour 50g milk powder 170g butter, room temp. 100g icing sugar 2B beaten egg, apprv 47g Icing: 250g Mylce miracle royal icing premix 50-55g water | 1. Combine butter and icing sugar until combined. 2. Add flour and milk powder and continue mix until coarse crumbs form. 3. Add in beaten eggs and knead into dough. 4. Flatten the dough and roll out to 3-4mm. 5. Chill into fridge for 1 hour. (may freeze) 6. Use cookie cutters to press out shapes. 7. Bake 15-20 minutes at 160C. 8. Icing: Beat until smooth and shiny. Add food coloring and adjust accordingly. Transfer into piping bag. Remark: For stiff peak (shell, border and etc)- 100g royal icing+20g water For Flow icing- 100g royal icing+25g water *may send to oven with low temperature to fasten the speed of icing drying. *leftover can be stored in air tight container. |
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