Garland cookies, Christmas cookies

As its name suggests, the wreath cookie resembles a wreath, with green foliage in a circle, and even though it has been covered with heavy snow, you can still see the beautiful decoration on the wreath. The garland cookies are made in this way. Some people may say, what's so hard about this, isn't it just a green cookie dipped in chocolate? In principle, it's true. But in fact, many people make finished products that are not very beautiful, some of the lines are not clear, some are yellow in color, and some are irregular in shape. So, how do you make a beautiful yellow cookie? Here are a few tips you need to master. ⚠️ First, the batter is soft and hard, the batter is too soft, it is easy to collapse when baked, the batter is too hard, the pattern is not smooth when squeezing, and the texture is easy to break. ⚠️ Second, choose the right piping nozzle, I personally think that the piping nozzle with more than 10 teeth will be more beautiful for the extruded flower shape. ⚠️ Third, choose high-quality matcha powder, good quality matcha powder, not only has a strong fragrance, but also has a green color, which is not easy to oxidize and turn yellow. ⚠️ Fourth, cover the whole process with tin foil during baking, so as to ensure that the finished product retains its original color and will not be browned due to baking. ㊙️㊙️ Fifth, pay attention to the temperature of the operating environment, which is very, very, very important! It's too cold in winter, so be sure to turn on the heating! If the temperature is too low, the butter will not be softened enough, and the dough will slowly harden, and then it will not be able to squeeze out, and then it may cause the finished product to collapse and the texture is not clear. It's a vicious circle!!

Ingredients

Butter 75 gram

Powderedsugar 45 gram

Eggwhite 20 gram

WheatflourforArowanapastry 80 gram

Matchapowder 5 gram

WhiteChocolate 50 gram

Driedcranberries amount

Nuts amount

Sugarbeads amount

Cooking Instructions

Prepare the ingredients.
The butter is taken out of the refrigerator in advance and placed in a warm room to soften to 22-25 degrees, at which point the butter can be easily poked by fingers, but not to the point of liquidity.
Add the powdered sugar and toss with a spatula so that the powdered sugar sticks roughly to the butter so that it doesn't splash when whipping. Turn on the electric whisk at low speed, mix the butter and powdered sugar evenly, and form a slightly whitish state.
Pour in the egg whites at room temperature, and continue to beat evenly with a whisk at low speed, without over-beating.
Arowana pastry is made with wheat flour mixed with matcha powder and sifted into a buttery paste. This flour is delicate and fluffy, and there are basically no lumps.
Use a spatula to press and mix into a uniform and delicate batter and put it into a piping bag.
Spread the baking tray with silicone oil paper or tarpaulin, with the spout perpendicular to the baking sheet, and squeeze out a circle with a diameter of about 4 cm at a uniform speed, leaving an appropriate gap between each circle.
Put the baking tray in the preheated oven, heat at 170 degrees, and cover the middle layer for about 18 minutes, covering with tin foil all the way. The freshly baked biscuits are still a little soft to the touch, so let them sit in a baking tray for a while, let them harden slowly, and then transfer them to the baking net to cool thoroughly.
Dried cranberries and nuts finely chopped and set aside. Place the white chocolate in a small bowl, melt in the heated water and stir smoothly.
Take a cookie, face down, and evenly coat one-third of the cookie with a layer of chocolate.
Immediately sprinkle with dried cranberries, nuts and sugar beads and place in a greased paper baking dish.
Allow the chocolate to solidify and store tightly sealed.