The last month of 2020 is more than halfway through, at this time you are still busy with the end of the term, the year-end evaluation, preparing for the New Year? Don't forget the last holidays of the year, Christmas and Christmas Eve, just a week later. Even if there is no holiday in China on this day, it does not prevent us from feeling the joyful holiday atmosphere and relaxing, especially the children, especially looking forward to Christmas gifts and dessert snacks. The most representative snack of Christmas is not "Christmas Gingerbread".
Today I will introduce you to this kind of "Christmas Snowflake Gingerbread" that is suitable for family making, simple and delicious, and especially has a festive atmosphere. Compared with ordinary biscuits, its sweetness is not high, but because of the addition of warm brown sugar, cinnamon powder, turmeric powder and other materials, it is more flavorful and more suitable for cold winters. Let's take a look at how to do it.
<h1 class = "pgc-h-arrow-right" > ingredients: (the marked amount can be used to make 24 gingerbread with a diameter of 7 cm and a thickness of 5 mm).</h1>
A． Biscuit base: 145 g unsalted butter, 50 g brown sugar, 50 g powdered sugar, 80 g honey, 1 egg (room temperature), 400 g low gluten powder, 2 g salt, 5 g cinnamon powder, 5 g turmeric powder, a few drops of natural vanilla extract (may not be put).
B． Garnish: Protein frosting or white chocolate to taste, a little coarse sugar.
<h1 class="pgc-h-arrow-right" > approach:</h1>
1. Prepare various ingredients, scrape the butter into thin slices and soften at room temperature, crush the brown sugar and sift through the sieve.
2. Pour the butter into the cooker's mixing bucket and stir at medium speed for about 1 minute until it is even and delicate
3. Add brown sugar, powdered sugar and honey and whisk at high speed.
4. Add the whole egg mixture at high speed for about 2 minutes, until it is completely absorbed and there is no water and oil separation in a fluffy state.
5. Replace the dough hook, sift in the powder (low gluten flour, cinnamon powder, turmeric powder, salt) and stir into the dough at low speed.
6. Put the dough in a plastic bag, roll out into thick slices and refrigerate for about half an hour. If you are in a hurry to do it, you can also freeze for 10 minutes. If you are not in a hurry, you can refrigerate overnight.
7. Preheat oven on high heat at 175 degrees For 10 minutes. Sandwich the refrigerated dough in plastic wrap or between two sheets of oil paper, roll out into a thick sheet about 5 cm thick, and use a mold to buckle out the pattern. If there is no snowflake-shaped mold, ordinary round mousse circles or small bowls and the like can be painted according to the snowflake pattern when painting.
8. Place the buttoned gingerbread on the baking pad of the baking pan, re-knead the remaining scraps into a dough, refrigerate and repeat the operation (because I want to keep a part of the gingerbread house, so the dough is only half used and 12 are made). This kind of baking mat with mesh is not sticky, the other is breathable, and the biscuits are not easy to bulge when baking.
9. Place the baking tray in the middle of the preheated oven and bake at 175 degrees Celsius for about 8-12 minutes. The specific baking temperature and time should be adjusted according to the actual oven temperature of different ovens and the size of the gingerbread. If soda is added, the time should be slightly shortened by 1 minute.
10. After baking, remove the baking tray, let it cool naturally, then remove it from the baking mat, put it on the drying net, cool it to room temperature and decorate it. Do not take off the grill pad while it is hot, the freshly baked cookies are soft, easy to break and break, and it is good to be cold.
11. Place the meringue or melted white chocolate in a framed bag, cut the small openings and draw a pattern on the bottom of the cookie.
12. After painting, while it has not yet solidified, sprinkle a little coarse white sugar and let it cool until it solidifies. It is quick to draw because the pattern is very simple and does not require the preparation and grading. If you paint with white chocolate, it is easy to freeze during the painting process, so you can blow a little with the hot air of the electric hair dryer.
Biscuit back details
<h1 class="pgc-h-arrow-right" > tip:</h1>
1. Excess dough can be frozen for 3 months, and baked biscuits can be stored at room temperature for 1 week.
2. Egg white frosting formula (no egg and no beating): 180 grams of powdered sugar, 3 grams of vanilla extract (can not be put), corn syrup (shuiyi) 18 grams, warm water about 30-40 grams. Mix well. Note: Ambient temperature and humidity will have an impact on the amount of water, in order to prevent adding too much water at once too thin, it is best to add water in a small amount one at a time.
3. In the original formula, the amount of brown sugar is 150 grams (no powdered sugar is used), the amount of honey is 200 grams, the amount of low gluten powder is 440 grams, and 3 grams of five-spice powder, 3 grams of clove powder, and 3 grams of soda powder are added. However, if you follow the original recipe, the sweetness of this gingerbread cookie bottom is higher, and the frosting decoration on the surface is even sweeter, so I adjusted the dosage. In addition, if you use as much honey as the original recipe, the dough is very sticky, and you need to sprinkle flour to prevent stickiness when operating.
The above is the way to make delicious Christmas snowflake gingerbread, like to like it, but also welcome to pay attention to more original food articles I posted, each recipe is made by my own hand, filmed, your comments and forwards are also my encouragement, thank you.