春花曲奇饼 Spring blossom Cookies

【材料】
糖粉50克、面粉150克、牛油130克、盐1克、蛋黄1个、 1⁄2 个柠檬取皮茸
挤花袋、圆形花嘴(2号)
【做法】
1. 把糖份、面粉、盐和牛油混合成粗粒状。(图1-2)
2. 加入蛋黄拌成软面团。(图3-4)
3. 把面团分成两份,放在2张油纸中间。(图5)
4. 把面团杆成3毫米厚,收入冰箱1小时。(图6)
5. 用切刀把面皮切成梅花形,以165°C 烤 12- 13分钟,视体积而定。(图7-9)
6. 待凉后用皇家糖霜挤上喜爱的花式。(图10)
【皇家糖霜】
蛋白粉45克、糖粉450克、温水90克
【皇家糖霜做法】
把所有材料放入搅拌器内以低速搅拌约7-10分钟至发起。没用的时候盖住。

【Ingredients】
50g Icing sugar,150g flour, 130g butter, 1 pc egg yolk, 1g salt , 1⁄2 pc lemon zest piping bag and round decorating nozzles tip (no 2)
【Method】
1.Rub sugar, flour and salt with butter until crumbly. (pic 1-2)
2.Add in egg yolk, mix into soft dough. (pic 3)
3.Divide dough into half, flatten each dough in between 2 pieces of grease proof paper. (pic 4)
4.Roll to 3mm thin and keep chilled for 1 hour.(pic 5-6)
5.Cut with cutter and bake at 165°C for 12 to 13 minutes depending on size. (pic 7-9)
6.Once cool, garnish with royal icing.(pic 10)
【Royal icing Ingredients】
45g egg white powder/meringue powder, 450g Icing sugar (sifted), 90g warm water
【Method for royal icing】
Beat all ingredients with low speed for 7-8 minutes until peaks are formed. Keep covered when not in use.