Christmas Eve gift -- Santa gingerbread

Christmas Eve gift -- Santa gingerbread

Introduction:

"Christmas is coming. Tonight is Christmas Eve. My son's English class is going to open an English grill. What kind of gift should I prepare for him? Undoubtedly, Christmas Gingerbread is the most popular gift! The impression of gingerbread should be a round cake. OK, let's make a big round Gingerbread today for those who want to make gingerbread without Gingerbread mold! This recipe has been adjusted after several experiments. It feels moderate and the product is beautiful. The gingerbread pancake is divided into eight pieces and painted with Santa Claus. It's so cute

Production steps:

Step 1: soften the butter with water, then pour all ingredients into a bowl and stir well with chopsticks

Step 2: knead the dough well, cover it with plastic film and put it in the refrigerator for 1 hour

Step 3: roll the dough into a thin sheet of about 0.3C thick

Step 4: use a round mold to carve a big round cake on the rolled dough

Step 5: of course, the materials should not be wasted. Use the gingerbread mold to carve some small gingerbread

Step 6: because the round cake is too big to bulge when baking, we use a fork to make some holes on it

Step 7: cut into eight equal parts with a knife

Step 8: brush a layer of egg water mixture on the gingerbread and let it rest for a while

Step 9: put into a preheated 180 degree oven, and the surface will be yellowish for about 15 minutes

Step 10: add protein and sugar powder, then add lemon juice to mix and beat to form protein icing

Step 11: add some food pigment, put it into the flower mounting bag and cut a small mouthful

Step 12: extrude various patterns on gingerbread

Step 13: put some green brush tree shape, and then decorate with colored beads

Step 14: dry and seal! Christmas gift!

Materials required:

Low gluten flour: 125g

Butter: 25g

Milk: 15g

Brown sugar powder: 25g

Sugar powder: 15g

Honey: 18g

Egg liquid: 12g

Cinnamon powder: 1 ml

Ginger powder: 2.5ml

Protein: 20g

Lemon juice: 5ml

Edible pigment: appropriate amount

Egg: 5g

Water: 10g

Precautions: 1. Each time you carve the extra dough, knead it into a ball, stand for 20 minutes, and then roll it into a piece of dough to make other gingerbread, otherwise it will be easy to lose shape! 2. The consistency of the frosting can be adjusted as needed. The frosting used to brush the background color can be diluted a little, just add a little more lemon juice. The frosting used to draw lines and patterns can be thickened appropriately, so add less lemon juice.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet