It doesn't matter if there is no mold, as long as there is a round wooden wire ring or a small bowl of suitable size to buckle the round biscuit bottom and draw a simple hexagonal pattern on it.
material
A.24 gingerbread biscuits with a diameter of 7cm and a thickness of 5mm can be made from the bottom of the gingerbread biscuits.
Salt-free butter145g
50 grams of brown sugar
50 grams of powdered sugar
80 g honey
Eggs (large at room temperature) 1
400 grams of low gluten flour.
2 grams of salt
5 grams of cinnamon powder
5 grams of turmeric powder
3 grams of vanilla extract (optional)
B. decoration
Appropriate amount of custard (see recipe tips)
A little coarse sugar
White chocolate (can replace custard) 50g.
Christmas snowflake gingerbread, a super delicious foreigner formula, contains protein-free and sugar-free practices.
Prepare all kinds of materials for making gingerbread, scrape butter into thin slices and soften at room temperature, crush brown sugar and sieve, and sieve low-gluten powder for later use.
Step 1
Pour the butter into the mixing barrel of the chef's machine and stir at medium speed for about 1 min until it is even and fine.
Second step
Add brown sugar, powdered sugar and honey, and stir at high speed.
Third step
Add the whole egg liquid and beat at high speed for about 2 minutes until it is completely absorbed and there is no fluffy state of water-oil separation.
Fourth step
Put it on the dough hook, then sieve in powdery materials (low gluten powder, cinnamon powder, turmeric powder and salt) and stir at low speed to form dough.
Step five
Put the dough in a fresh-keeping bag, roll it into thick pieces, seal it and put it in the refrigerator for about half an hour. If you are in a hurry, you can also freeze 10 minutes. If it is not urgent, it can be refrigerated overnight.
Step 6
Preheat the oven and turn it on and off 175 degrees, 10 minutes. Sandwich the frozen dough sheet in plastic wrap or between two pieces of oil paper, roll it into a thickness of about 5cm, and buckle the pattern with a mold.
If there is no snowflake-shaped mold, an ordinary round wooden wire ring or a small bowl will do. Just follow the snowflake pattern when painting.
Step 7
Put the gingerbread with patterns on the baking mat of the baking tray, knead the scraps into dough again, and repeat the operation after refrigeration (because I want to keep part of the gingerbread house, I only use half of the dough and make 12 pieces). This baking mat with mesh cloth is non-sticky and breathable, so cookies are not easy to bulge when baking.
Step 8
Put the baking tray in the middle layer of the preheated oven and bake at 175 degrees for about 8- 12 minutes. The specific baking temperature and time should be adjusted according to the actual temperature of different ovens and the size of gingerbread.
Step 9
After baking, take out the baking tray, naturally cool it, then take it off the baking tray, put it on the drying net, and cool it to room temperature to decorate. Don't leave the baking mat when it is hot. The freshly baked cookies are soft, easily broken and easily broken. Cool them.
Step 10
Put the custard or melted white chocolate into a paper bag, cut a small mouth and draw a pattern on the bottom of the biscuit.
Step 1 1
After painting, sprinkle a little coarse sugar before solidification and let it cool until solidification.
Step 12
Draw quickly, because the pattern is very simple, and there is no need to type paper and color. If you paint with white chocolate, it is easy to freeze when you paint. At this time, it is good to blow with the hot air of the hair dryer.