| Ingredient | Method |
| 翻糖饼干: 300g LP flour 50g milk powder 30g cocoa powder 10g black cocoa powder 170g butter, room temp. 110g icing sugar 2B beaten egg, apprv 47g Icing: 40g icing powder 10g cocoa powder 8g corn syrup 5-7g water | 1. Combine butter and icing sugar until combined. 2. Add flour, cocoa powder 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: Mix cocoa powder and icing sugar with water and corn syrup until smooth and creamy. add more water or icing sugar to adjust the consistency you prefer to pipe with it. 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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