Gingerbread
By VicentaLakin
In 2014, there were smiles and tears in the past, but it was warm to be with you all the time, and I grew up under this big tree
Recipe Recommendations
- low-gluten flour 125g
- butter 25g
- milk 15g
- brown sugar 20g
- powdered sugar 20g
- honey 18g
- eggs 12g
- cinnamon powder 1ml
- ginger powder 2.5ml
- water 10g
- protein 10g
- lemon juice 2.5ml
- Eating red and green pigments appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Gingerbread
1
Put the milk in a little red sugar, mix it with soft butter, and pour all the ingredients into the big bowl
2
Smash it with chopsticks, then rub it with your hands
3
Put the film in the freezer for about half an hour
4
IT'S A NICE, LOOSE NOODLE. IT'S ON THE BOARD. SNIPPETS
5
I'm gonna use a Christmas cookie model to crush the flower
6
I'm going to put these cookies on the grill, and I'm going to put an egg and water on the ginger cake, and I'm going to relax
7
Put in a pre-heated 180-degree oven for about 15 minutes
8
Biscuit's ready for cooling, and it's time for protein and sugar powder to be added to the lemonade mix to make a protein sugar. Frost
9
Take some of the frost and put it in a green diet, and use the brush to dry out the ginger cake
10
Add some of the frosting to the red edible color, put a little cut in the bouquet, squeeze out the sky on the ginger cake and dry itGingerbread Make Tips
1. Knead the excess dough into a ball each time, let it rest for 20 minutes, and then roll it out to make other gingerbreads; otherwise, they will easily lose their shape! 2. Adjust the consistency of the icing as needed. For icing used to brush on the base color, it can be made a bit thinner by adding a little more lemon juice. For icing used to draw lines and patterns, it can be appropriately thicker, so add a little less lemon juice.