Halloween Frosted Pumpkin Cookies
Overview
I used to like to cut thinner biscuits because they felt thicker and slower to bake. This time because the mold was larger, I tried to cut them thicker. The PE5386 oven gave me the feeling that it heats up very quickly, so the preheating will be completed in a short time, and there will be a buzzer to remind. After putting the thermometer in, the temperature has remained at one point without fluctuation, which shows that the heat preservation effect is very good, and the thick biscuits can be used in a relatively short period of time. It was baked within a short period of time. I set the time and temperature based on experience, and the result quickly exceeded my expectations. I took it out a little late, and the color was a little heavier. However, there is an M-shaped heating tube inside, so the color is very even. In the past, when baking biscuits, one side might have a heavy color because the temperature could not be controlled separately. However, this Baitui model can control the temperature separately. You only need to lower or raise the temperature of the upper and lower tubes individually according to your needs. The pumpkin-shaped frosted cookies I made today, do you feel that the Halloween atmosphere is getting stronger and stronger? Ever since I had a child, I would join in the fun on various festivals. Chenchen asked my mother if today is Halloween? I said no, it would take a few days, and Chenchen asked if I could go to other people’s homes and ask for candy, or trick-treat if they don’t give candy!
Tags
Ingredients
Steps
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Prepare ingredients.
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After the butter has softened, add some powdered sugar and beat.
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Add the remaining powdered sugar in batches, and use a spatula to stir together the butter and then whip, otherwise it will fly everywhere.
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Add the whole egg liquid in portions and continue beating.
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Sift in the low-gluten flour and mix well.
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Cover with plastic wrap and let sit for more than 1 hour to allow the ingredients to fully blend.
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Take out the dough, cover it with plastic wrap and roll it into a medium-thick piece.
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Use a mold to press out the shape.
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Line a baking sheet with tin foil or parchment paper and place the cookies on the baking sheet.
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Place in the preheated oven and bake at 160 degrees for about 15-20 minutes.
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Pour the egg whites into the powdered sugar and mix well.
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If it feels dry, add lemon juice to adjust the consistency.
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Divide the meringue into three parts and add yellow, black and green respectively.
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Put the meringue into a piping bag with a small cut on the top, and pipe the desired color onto the cookies.
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Just decorate with black and green.
