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有了这些小技巧,星巴克的圣诞糖霜饼干自己做(附step by step 做法)

有了这些小技巧,星巴克的圣诞糖霜饼干自己做(附step by step 做法)

supermommy
supermommy
7575 浏览 2020-03-03 更新 2017-12-20 发布

圣诞节快来了,空气中到处弥漫着圣诞气息,连大家爱的星爸爸Starbucks也在节日其间卖萌萌哒糖霜饼干,它们配杯咖啡,不要太有颜值哦!snap!拍张照片放到朋友圈也超级可爱。最近我被星爸爸糖霜饼干颜值严重种草,一下圆了我做糖霜饼干的梦,终于做出来了,经过两次试验,挂霜成功,特来和大家分享小tips,让宝宝们在家成功做出高颜值糖霜饼。

图片来自网络
图片来自Starbucks 官网
图片来自网络

Ingredients

• Sugar Cookies

• 3 cups all purpose flour

• ¼ tsp baking soda

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup sugar

• 1 large egg

• 1½ teaspoons vanilla

• Royal Icing

• 1 pound confectioners sugar - SIFTED

• ¼ cup meringue powder

• ½ tsp cream of tartar

• ½ cup water

• 1 tsp clear vanilla

• Gel food coloring, if desired

 

Instructions

1 Sugar Cookies: Sift flour, baking soda and salt together, set aside.

2 Cream butter and sugar. Add the egg and mix to combine.

3 Add the flour in two batches, and blend until mixture just holds together.

4 Add vanilla and mix to combine.

5 Roll out between two sheets of wax paper and cut out shapes with cookie cutters.

6 Place shapes on baking trays lined with parchment paper and put in freezer for about 10 minutes before baking.

7 Bake at 350 degrees until cookies are just golden, about 8-12 minutes, depending on the shape/size of the cookie.

8 Royal Icing: Combine confectioners sugar, meringue powder and cream of tarter in large mixing bowl. Add water and clear vanilla and beat on high speed with paddle attachment until stiff peaks form, but mixture is not dry. Add water to reach desired piping consistency (tsp or two at a time), mixing after each addition of water.

9 Add drops of gel food coloring to reach desired color, but keep in mind the color will deepen and darken as the icing dries.

10 Fill piping bags fitted with round metal tips and ice the cookies. I divide the icing into two bowls, ⅔ reserved for flood icing (a thinner consistency ideal for covering the entire cookie) and ⅓ reserved for decorating (a little thicker and used for piping designs). Allow the base to dry for a couple hours before piping designs.

11 Let completed cookies dry for at least 12 hours before storing in air tight containers.

12 Cookies will keep for several days stored at room temperature.

⭐️Shopping List

❤️TIP#1----买现成的icing for cookies 大大减少你做饼干的时间。不想做icing想省事的看这儿

❄️先上张我做的成品图❄️

⭐️Step by step instruction⭐️

⭐️食材⭐️

Mix all ingredients until look like this

Form a ball

Flatten the dough

Cut the shapes

Wilton's 白色cookie icing 拿掉cap,高力微波炉加热15-20妙,倒入碗里取Wilton gel color少许与icing 混合

把调好色的icing 注入Wilton icing bag

❤️TIP#3---把一icing bag 放入一个高杯中,bag 边缘反折下来在杯口,更容易操作

Wilton 小圆头tip

Flush the cookies from outside to inside

❤️TIP#4---待icing cools down a little bit再勾边,注意勾边时不要太靠边,以免icing 下滑至四周,cookies做出来四周不clean,影响美观

此图第一次flush the icing

等待至少30-40分钟再画雪花detail

❄️完工啦!趁白色icing干之前撒上亮晶晶的sparkle sugar,放阳光下闪闪发光呢!

细心的小仙女可能会发现我画的❄️pattern每一个都不一样!做了这雪花糖霜饼圣诞节当Host的特别礼物送朋友真不错呢!(hidden mean--you are unique!🤗)

饼干挂起来当装饰也很美呢!变成了可以吃的圣诞小装饰🤗

昨天我还做了圣诞树糖霜饼干,感觉顺手多了,总之多练一定会做的越来越好!

结语--分享完了,我把在做糖霜饼干时遇到的问题总结了4个tips都分享了,希望爱烘焙的小仙女们少走弯路。😘😘爱你们喜欢就别忘点赞,收藏,关注哦!也欢迎亲们分享,留言,指教❤️

君君提示:你也可以写原创文章,点此查看详情 >>

本文著作权归作者本人和北美省钱快报共同所有,未经许可不得转载。文章仅代表作者看法,如有更多内容分享或是对文中观点有不同见解,省钱快报欢迎您的投稿。

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