material

1 whole egg, a little salt, 100g powdered sugar, 100g room temperature salt-free cream, 25g almond flour (or 250g low-gluten flour), 225g low-gluten flour, 30cc water, 30g protein powder and 200g powdered sugar.

working methods

1, preparation: the cream is softened, the eggs are at room temperature, almond powder, sugar powder and flour are sieved, and salt is added.

2. Stir the cream until fluffy, add powdered sugar and salt, and stir until the cream turns white.

3. Beat the eggs evenly, add them into step 1 twice and mix well.

4. Add the sieved flour and turn it from bottom to top with a rubber scraper until the flour is out of sight.

5. Wrap it in a bag or plastic wrap, gently crush it by hand, and put it in the refrigerator for more than 2 hours.

6, take the dough out of the refrigerator and flatten it to 3mm thick, and you can die!

7. Preheat the oven 170 degrees, bake it according to the thickness 13- 15 minutes, take it out of the oven and put it in a sealed box for 2 weeks.

8. Sanding step: Stir 30g protein powder +30g water until foaming, then add 200g powdered sugar (stir slowly and lightly) and stir until smooth and reflective.

9. If you want different colors, you need to add food pigments for color matching.

10, subpackaged into sandwich bags, and cut size of the hole according to the scope of decoration.