This formula has been used many times, and everything is delicious. The ratio of ginger powder to brown sugar is reasonable. For those who have sugar reduction, please reduce ginger powder, otherwise the taste will be discounted. The most suitable cookie for Christmas is gingerbread. I always wanted to try gingerbread, so I bought a mold and a chocolate pen. Because there is no experience of kneading noodles, the shape of the biscuits made by the previous molds is always wrong. Therefore, although it is just a seemingly simple gingerbread man, I have seen a lot of tutorials before I start. The main reference of this menu is from the French cook designer, the best-selling author of the food book Isabel's "French Dessert Book", but unfortunately this book is not detailed enough for the process to write, novices are easy to make mistakes. So there are some tips. I refer to the Korean biscuit book. The Korean biscuit shape is really pretty, and there is a recipe for the egg to make the surface shine. The French recipe looks very simple, but since there are no white sugars, all of which are brown sugar or brown sugar, the taste is really special sweet, even when the roast is attracted to the bees. . . sweat. If your gingerbread man's mold looks the same as me, then you can make six or seventy pieces of gingerbread biscuits. Feel too much pro can be halved. This biscuit is still different from ordinary biscuits, it is very easy to succeed, and personally feels quite suitable for novices. I once thought that it is especially easy to deform the biscuits with the mold. The dough is so soft, how can it be beautiful? Today I will introduce some small methods to make the pressing mold easy and beautiful.
A large collection of raw materials. French desserts are sweeter, and if you are too sweet, brown sugar can be reduced. There is no cinnamon powder in the original side, but if you like it, you can add a little.
Butter the butter to soften at room temperature, cut into small pieces, and smooth with a whisk
Add brown sugar, stir well, add in several portions until it becomes a paste. The ratio of ginger powder to brown sugar is reasonable. For those who have sugar reduction, please reduce the ginger powder, otherwise the taste will be discounted.
Add honey, stir evenly; beat the eggs, add the egg liquid in 3 times, stir evenly, do not separate the water and oil.
Sift in flour, baking powder, ginger powder and mix well with a rubber spatula.
Look at the dough almost evenly, and grab it into a smooth dough with your hands. If you feel that the dough is too sticky, you can add a little flour, but don't add too much at once. As long as you don't stick your hands, it's too bad to be too dry.
Divide the dough into 4 portions, put it into a large storage bag, and put it in the refrigerator at 1-4 degrees for about half an hour (to make the dough easier)
Why put a large storage bag? Is it that everyone feels that it is very troublesome to sprinkle dry flour, and it is very troublesome to stick to the rolling pin? Then you can't just put it in the fresh-keeping bag, it's convenient and clean.
After refrigerating, take out a mass, and after flattening the whole plastic wrap, directly pour into a dough of 0.3-0.4 mm thickness. After the meal, put it in the refrigerator for 8-10 minutes. (I use a variable temperature refrigerator, it is not easy to freeze the dough is too hard, so it is almost -1 to -3 degrees.)
The oven can be preheated 180 degrees while waiting for the frozen dough. Place the baking paper on the baking tray, find the mold of the gingerbread man, and adjust the egg water.
Cut the fresh-keeping bag but do not remove it and keep the bottom. The slightly frozen dough will be a bit hard and it will be very easy to press out the shape, but it should be quick, otherwise the dough will not be so good as it softens due to the temperature rise.
In fact, I am very wasteful. The excess dough can be re-sold into the dough and frozen into the refrigerator, waiting for the shape to be pressed again.
On the baking tray, code the villain, brush some egg water, it will add a little gloss after baking, very cute.
Into the upper layer of the oven, fire 180, under fire 160, 10-12 minutes. If you do it thicker, 15-17 minutes is fine. Look at the firepower of each oven. Everyone needs to adjust it by themselves. Bake until the color is beautiful. Because it uses a lot of brown sugar, the color is like cocoa powder, but he is not chocolate. If the color is deep and shallow, maybe because you have more or less egg liquid, but it doesn't matter, the taste is just as good. Don't overdo it.
I think the taste of this biscuit is not very rich in flavor, but the honey flavor and brown sugar blend together, there is a special sweet feeling, plus the biscuit itself is very crisp, really delicious.
After the cool down, it’s the highlight, let’s play with your imagination! ! Pick up the chocolate pen to draw the creative gingerbread man you like~~ I only have white, so it is more monotonous. If you have color, you can create more 哟~ You can also use icing to paint.
I have painted a lot, it is very interesting~ I can let the children participate in hahaha~~
Put it in a small bag, get a gift box, very beautiful and have a heart. I wish everyone a happy Christmas in advance~~
Making a gingerbread tree is also very good~
1. I think that the micro-freezing of the dough of the dough of the dough is very necessary. The former makes the dough better, and the latter makes the skin easy to press out the neat shape, which is very important for making gingerbread people. 2. Egg water can also be added, but the faint luster on the surface is gone. 3. I didn't make a pigmented protein cream, I think it's better to use a white chocolate pen.