Christmas Gingerbread

Christmas Gingerbread

Introduction:

"Five hours of hard work, the finished product, Christmas Gingerbread. People who have eaten it say it's not bad, it's delicious, but I don't like it myself. Merry Christmas to you all. It's your prescription. "

Production steps:

Step 1: get the materials ready. Ingredients: 250g low gluten flour, 50g butter, 30g water, 25g brown sugar powder, 50g sugar powder, 35g honey, 25g egg, 1 / 4 tsp cinnamon powder (1.25ml), 1 tsp ginger powder (5ml)

Step 2: pour all the ingredients into the bowl. Mix well by hand to make dough. At the beginning of kneading, the dough surface will be rough. Continue to knead patiently for a while until the dough is smooth. Put the kneaded dough in the refrigerator to relax for 1 hour.

Step 3: put the loose dough on the chopping board and roll it into a thin sheet with a thickness of about 0.3cm. (if the chopping board is not big enough, divide the dough into several small portions and roll them in several times.)

Step 4: prepare all kinds of molds

Step 5: place the gingerbread on the baking plate, beat the eggs and mix with water to make the egg liquid. Brush a layer of egg water on the gingerbread and let it rest for about 20 minutes, then brush another layer of egg water.

Step 6: put into the preheated oven, middle layer up and down the fire 160 degrees, about 12 minutes, bake to their favorite degree of coloring can be taken out. After the biscuits are baked and cooled, you can start decorating.

Step 7: mix protein and sugar powder, add lemon juice, continue to beat to become protein icing. (this step is very simple. You don't have to use the electric egg beater, just use the manual egg beater.). The consistency of the frosting can be adjusted freely according to the need.

Step 8: according to your own needs, mix different colors of food pigments into the frosting to make different colors of frosting. Brush the bottom color of the icing can be directly placed in the bowl, used to draw lines of icing, of course, into the decoration bag.

Step 9: play at will

Step 10: Christmas bear, do you want Gingerbread

Materials required:

Low gluten flour: 250g

Butter: 50g

Water: 30g

Brown sugar powder: 25g

Powdered sugar: 50g

Honey: 35g

Egg: 25g

Cinnamon powder: 1 / 4 tsp (1.25ml)

Ginger powder: 1 tsp (5ml)

Brush surface egg: 10g

Brush surface water: 20g

Protein (decorative icing): 20g

Powdered sugar (decorative icing): 100g

Lemon juice (decorative icing): 1 tsp (5ml)

All kinds of edible pigments: appropriate amount

Precautions: 1. The gingerbread dough needs to be relaxed for a while before rolling, otherwise it is easy to retract when it is rolled open or carved with a mold. Similarly, it's better to relax for a while before baking, otherwise it may be easy to deform. 2. If the shape and size of a plate of biscuits are different, the small ones will be baked first. Once the small biscuits are almost baked, take out the baking tray, take out the baked biscuits first, and then put the remaining biscuits back to the oven to continue baking. 3. The surface of biscuits can also be free of egg water. The difference is that if you brush the egg water, the surface of the biscuit will have a layer of luster. 4. Brown sugar powder, very few can buy, in fact, buy brown sugar in the supermarket, after going home with the food processing machine grinding cup into powder can be. Ginger powder, cinnamon powder can be bought in the supermarket, the amount can be increased or decreased according to their own taste. In traditional gingerbread, some spices such as nutmeg powder and clove powder are added to the ingredients. However, not everyone can get used to their taste and can decide whether to add them according to their own taste. 5. After the biscuit is carved with the mould, the rest of the dough can be kneaded into a new dough, rolled out (it's better to let it rest for 20 minutes), and continue to carve.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other