I have used this formula many times, and everything is delicious ~ The ratio of ginger powder to brown sugar is reasonable. Please reduce ginger powder for friends who reduce sugar, otherwise the taste will be discounted.

The most appropriate biscuit for Christmas is gingerbread. I always wanted to try making gingerbread man, so I bought a mold and a chocolate pen. Because I have no experience in rolling noodles, the shape of cookies made by pressing dies is always wrong. Therefore, although I just made a seemingly simple gingerbread man, I read a lot of tutorials before I started.

The main reference formula in this menu comes from the French dessert book written by Isabel, a French culinary designer and best-selling author of gourmet books. Unfortunately, this book is not detailed enough about the process, and beginners are prone to make mistakes. So there are some tips that I refer to the Korean cookie book. Korean cookies are really beautiful in shape, and Junzhi's recipe brushes eggs with water to make the surface shiny.

The French recipe looks simple, but because there is no white sugar, it is all yellow sugar or brown sugar, and it tastes really sweet, which attracts bees when I bake it. . . Sweat.

If your gingerbread man mold looks the same as mine, you can make sixty or seventy pieces of gingerbread man cookies. I think too many parents can halve the weight.

This biscuit is no different from ordinary biscuits, and it is very easy to succeed. Personally, it is quite suitable for beginners. At one time, I thought that cookies pressed by molds were particularly easy to deform. How can they be beautiful when the dough is so soft? Today, I will introduce some small methods to make the die pressing easy and beautiful.

materials?

2 tablespoons of ginger powder is about 6 grams

4 tablespoons of honey is about 2 grams

3 grams of low-gluten flour (crisp)/medium-gluten flour

2 tablespoons of baking powder is about 6 grams

1 egg

13 grams of butter

Brown sugar (yellow sugar, brown sugar, all the same.

a large collection of raw materials. French desserts are sweet. If you are afraid of being too sweet, you can also reduce the amount of yellow sugar. There is no cinnamon powder in the original recipe, but you can add some if you like. Christmas French gingerbread man Cookies ~ Ginger Sugar Cookies Steps 1

The butter is softened at room temperature, cut into small pieces, and beaten smooth with an egg beater

Add the yellow sugar and stir well, and add it in batches until it becomes a paste. The ratio of ginger powder to brown sugar is reasonable. Friends who reduce sugar must reduce ginger powder, otherwise the taste will be discounted.

add honey and stir well; Beat the eggs, put them into the egg liquid for three times, and stir well. Do not separate water from oil.

sift in flour, baking powder and ginger powder and mix well with a rubber scraper.

when you see that the dough is almost uniform, you rub it into smooth dough with your hands. If you think the dough is too sticky, you can add a little flour, but don't add too much at a time. As long as it doesn't stick to your hands, it is not good to be too dry.

Divide the dough into 4 portions, put them into a large fresh-keeping bag and refrigerate at 1-4 degrees for about half an hour (to make the dough easier to roll out). Steps 7

Why put them into a large fresh-keeping bag? Do you think it is troublesome to sprinkle some dry flour on the rolling pin and stick it to the rolling pin? Then just roll it directly in the fresh-keeping bag. It's clean and convenient.

after cold storage, take out a dough, stretch the plastic wrap flat, and roll it directly into a dough sheet with a thickness of about .3-.4 mm. After rolling, put it in the refrigerator for 8-1 minutes. (I use a variable temperature refrigerator, which is not easy to freeze. The crust is too hard, so it is almost -1 to -3 degrees below zero. ) Christmas French gingerbread man Cookies ~ Ginger Sugar Cookies Step 9

You can preheat the oven for 18 degrees while waiting for the frozen dough. Put the baking paper on the baking tray, find out gingerbread man's mold, and mix the egg water.

cut open the fresh-keeping bag, but don't remove it, and leave it at the bottom. Slightly frozen dough will be a little hard, and it is very easy to press out the shape, but it should also be moved quickly, otherwise once the dough softens due to the temperature rise, it will not be so easy to pick the shape. Christmas French gingerbread man Cookies ~ Ginger Sugar Cookies Step 11

Actually, I'm wasting it. The extra dough can be rolled into dough again in a fresh-keeping bag, frozen in the refrigerator, and then pressed into shape again. Christmas French gingerbread man Cookies ~ Ginger Sugar Cookies Steps 12

Code the little people on the baking tray and brush some egg water. After baking, it will add a little luster, which is very cute. Christmas French gingerbread man cookies ~ ginger cookies Steps 13

Put them in the middle and upper layers of the oven, fire them for 18 and fire them for 16 for 1-12 minutes. If it is thick, 15-17 minutes is ok. Look, each oven has different firepower, and everyone needs to adjust it by themselves. Bake until the color is beautiful. Because a lot of yellow sugar is used, the color is like cocoa powder, but it is not chocolate. If the color is dark or light, maybe it's because you put too much egg water and too little egg water, but it doesn't matter, it tastes good. Just don't overdo it. Christmas French gingerbread man Cookies ~ Ginger Sugar Cookies Steps 14