DECORAR GALLETAS CON PASTA DE GALLETA SIN ICING
¡Noticias a traves del blog de Sweet Sugarbelle!
Miss Cuit Ha creado una nueva forma de decorar galletas SIN ICING. Sugieren que fue una idea de la marca comercial Wilton, pero Miss Cuit la ha hecho realidad. ¡Enhorabuena Miss Cuit!
Esta nueva técnica es perfecta para los que no les gusta el ICING o no pueden tomar mucho azúcar (diabetes) y es muy rápida. Os dejo el Paso a Paso colgado en el blog de Sugar Belle por Miss Cuit.
Sólo hace falta:
- Mangas pasteleras de plástico.
- Los acopladores de plástico.
- Las boquillas del #2 or #3.
- Colorante Alimentario.
Pasos a seguir:
1) Haz las galletas y cortalas como siempre. Importante: No le ha puesto Levadura a las galletas. ¡Ojo porque mi receta sí lleva Levadura!!!!
2) Separa las sobras de la masa en pequeñas porciones. Haz tantos colores como necesites.
I
3) Añade el colorante que necesites.
4) Añade agua a la masa poco a poco y mezcla bien hasta conseguir el color y la consistencia adecuadas.
5) Utiliza las mangas pasteleras y las boquillas que usas siempre.
6)Diviertete decorando las galletas ANTES DE ponerlas en el horno.
7) ¡Hornear las galletas como haces siempre!
Asegurarse de limpiar bien las mangas pasteleras de plástico ya que tienen residuos de mantequilla, etc, si la vas a reutilizar otro día para icing.
Using Piped Cookie Dough with Miss Cuit {Guest Post}
March 22, 2012 28 Comments Filed Under: Baking, Decorating, DEcorating Techniques, Guest Tutorials, Tutorials
Here’s another sweet surprise. I hadn’t planned on a guest post, but when I came across THIS IDEA on Mis Cuit’s Facebook page {THANK YOU, JILL} I was so intrigued, I just had to ask her to share.
One of my favorite things about the cookie community is that I am constantly amazed and inspired by others. I hope y’all are as excited to try this technique as I am!
Hi everyone!
My name is Yamina, but in the world of cookies, you can call me Miss Cuit! In case you’re wondering how to pronounce my name, “Miss Cuit” which sounds very similar to “biscuit”, the French word for cookie. It also means “Miss bakes”
)
It is a great honor to be featured on Sweet Sugarbelle’s fantastic blog. Especially since I’m usually the one who reads her posts and stares at her genius creations!
Recently I have been experimenting with a new decorating technique, and today I am here to share it with you. Did you guys know you could decorate cookies with … cookies? I’m still far from being an expert, but I am definitely learning. This technique is perfect for those who don’t like icing or can’t eat too much sugar (the ideal little treat for a dear friend of mine who suffers from diabetes) and it’s easy to do! It’s also much quicker than decorating with royal icing. You’ll save time on preparation and drying. I was recently informed that this trick was a Wilton suggestion. I suppose no matter how hard I try, Wilton is always going to be ahead of me. In any case, this is what I do.
1) Cut your shapes as usual.
2) Separate leftover dough into small portions. Make as many colors as you want.
I should note, I only use leftover dough (I don’t keep dough right from the beginning for my decoration.) I might be wrong, but I think that since the leftovers were rolled again and again (more flour into it), it might prevent the piped dough from spreading to much when baking. I also omitted baking powder from my sugar cookie recipe.
3) Add food coloring like you would do with icing. Don’t add to much if you want to prevent bleeding issues.
4) Thin down your leftover dough by adding water. Mix well. You want to reach a consistency that will flow easily out of your tip, but that will still hold its shape. Unlike royal icing, finding the right consistency isn’t a big deal!
5) Use bags and tips #2 or #3 as you would normally do.
I haven’t tried piping with squeeze bottles but I think the dough might stick on the inside… so probably not the best option for this technique.
6) Have fun decorating unbaked cookies!
You will notice it is kind of hard to stop a line because of the dough’s elasticity. Intricate designs are pretty difficult to achieve. On the otherhand, it is somehow forgiving since the imperfections and peaks tend to flatten out when baking. If you make a mistake while decorating, you can carefully remove it with a toothpick.
7) Bake your cookies like you would normally do. Enjoy!
Make sure you clean well your piping bags to remove any grease residue, especially if your using the same ones with royal icing afterwards.
There are many possibilities! I guess this little trick could be used to add dimension underneath fondant decorations. You could make “transfer”, as with royal icing, for a crispy tasteful cupcake toppers for instance. Just don’t overbake it! I’ve tried with a couple of different cookie recipes (shortbread, sugar cookie and Lila Loa’s awesome chocolate recipe) and it worked each and every time!
Thank you so much Callye for inviting me and thanks to all of you for reading!!! I would love to know it if some of you try this technique!
You can reach me on my Facebook page. Click HERE to join me!
Thank you again for sharing, Yamina! I cannot wait to try this.
Have a great weekend everyone!
One of my favorite things about the cookie community is that I am constantly amazed and inspired by others. I hope y’all are as excited to try this technique as I am!
Hi everyone!My name is Yamina, but in the world of cookies, you can call me Miss Cuit! In case you’re wondering how to pronounce my name, “Miss Cuit” which sounds very similar to “biscuit”, the French word for cookie. It also means “Miss bakes”
)It is a great honor to be featured on Sweet Sugarbelle’s fantastic blog. Especially since I’m usually the one who reads her posts and stares at her genius creations!
Recently I have been experimenting with a new decorating technique, and today I am here to share it with you. Did you guys know you could decorate cookies with … cookies? I’m still far from being an expert, but I am definitely learning. This technique is perfect for those who don’t like icing or can’t eat too much sugar (the ideal little treat for a dear friend of mine who suffers from diabetes) and it’s easy to do! It’s also much quicker than decorating with royal icing. You’ll save time on preparation and drying. I was recently informed that this trick was a Wilton suggestion. I suppose no matter how hard I try, Wilton is always going to be ahead of me. In any case, this is what I do.
Here is what you will need:
- piping bags
- couplers
- piping tips #2 or #3
- food gel coloring
1) Cut your shapes as usual.
2) Separate leftover dough into small portions. Make as many colors as you want.
I should note, I only use leftover dough (I don’t keep dough right from the beginning for my decoration.) I might be wrong, but I think that since the leftovers were rolled again and again (more flour into it), it might prevent the piped dough from spreading to much when baking. I also omitted baking powder from my sugar cookie recipe.
3) Add food coloring like you would do with icing. Don’t add to much if you want to prevent bleeding issues.
4) Thin down your leftover dough by adding water. Mix well. You want to reach a consistency that will flow easily out of your tip, but that will still hold its shape. Unlike royal icing, finding the right consistency isn’t a big deal!
5) Use bags and tips #2 or #3 as you would normally do.
I haven’t tried piping with squeeze bottles but I think the dough might stick on the inside… so probably not the best option for this technique.
6) Have fun decorating unbaked cookies!
You will notice it is kind of hard to stop a line because of the dough’s elasticity. Intricate designs are pretty difficult to achieve. On the otherhand, it is somehow forgiving since the imperfections and peaks tend to flatten out when baking. If you make a mistake while decorating, you can carefully remove it with a toothpick.
7) Bake your cookies like you would normally do. Enjoy!
Make sure you clean well your piping bags to remove any grease residue, especially if your using the same ones with royal icing afterwards.
There are many possibilities! I guess this little trick could be used to add dimension underneath fondant decorations. You could make “transfer”, as with royal icing, for a crispy tasteful cupcake toppers for instance. Just don’t overbake it! I’ve tried with a couple of different cookie recipes (shortbread, sugar cookie and Lila Loa’s awesome chocolate recipe) and it worked each and every time!
Thank you so much Callye for inviting me and thanks to all of you for reading!!! I would love to know it if some of you try this technique!
You can reach me on my Facebook page. Click HERE to join me!
Thank you again for sharing, Yamina! I cannot wait to try this.
Have a great weekend everyone!
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