Sweet Christmas Gingerbread

Sweet Christmas Gingerbread

Introduction:

"Sweet christmas, how can we miss the traditional gingerbread, the favorite Gingerbread! The stuffing made of super Gingerbread powder from Regensburg is packed with almond sugar, crushed almonds, chopped hazelnut, and candied diced orange. The bottom is a thin layer like Poria cocos, which is roasted first, then drenched with chocolate, and finally poured with white chocolate for decoration."

Production steps:

Step 1: dice the orange with sugar.

Step 2: beat almond candy, sugar, a little salt and protein into a uniform paste with an electric egg beater. Add diced oranges, almonds, hazelnuts, flour and gingerbread seasoning, and continue to stir until the filling is even.

Step 3: spread the baking paper on the baking tray, dip the paper with kitchen paper towel and wet the paper slightly. So the Poria cocos skin won't stick to it. The Poria cocos skin is evenly spread on the baking paper with intervals. The almond stuffing made in 2 li is squeezed on the Poria cocos skin in a flower tube. Leave some space around, because the almond stuffing will swell when baking.

Step 4: put the pressed Gingerbread into the oven, 180 degrees, 15 minutes. Hot air, 160 degrees. Cool thoroughly after baking.

Step 5: melt the dark chocolate with water. Bake and cool the gingerbread face down, and pass the chocolate. You don't need chocolate on the bottom of Poria cocos skin. Put the gingerbread dipped in chocolate on the baking paper and wait for the chocolate to solidify.

Step 6: after dark chocolate solidifies, white chocolate can be used to decorate it. White chocolate also melts in water. I'm lazy. I drop it with a fork. The diligent cook continues to use the flower tube to extrude beautiful patterns.

Step 7: This is almond candy.

Materials required:

Candied orange: 25g

Almond candy: 100g

Poria cake skin: 1 box

Sugar: 100g

Salt: a little

Protein: 4

Crushed almonds: 25g

Hazelnut chips: 25g

Flour: 50g

Gingerbread seasoning: 1 teaspoon

Dark chocolate: 150g

White chocolate: 50g

Note: 1. There is no good Gingerbread seasoning, you can use cinnamon powder, clove powder, duoxiangguo powder and cardamom powder to mix by yourself. It's better to use lemon with sugar. 3. Dark chocolate can also be replaced by pure milk chocolate. For example, I used pure milk chocolate this time, because it happened that the supermarket didn't sell it that day - in fact, I prefer dark chocolate... So I suggest cooks choose dark chocolate.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original