Sweet Christmas, how can we get rid of traditional gingerbread?
My favorite gingerbread!
Made with the super gingerbread powder we found in Regensburg
The filling is filled with almond, chopped almonds, chopped hazelnuts, and candied orange diced
The bottom is a thin skin like tuckahoe
Bake it first, then pour it with chocolate, and finally pour some white chocolate as a decoration
gingerbread
By DiannaWunsch
Recipe Recommendations
- sugar 100g
- salt a little
- protein of 4
- flour 50g
- dark chocolate 150g
- white chocolate 50g
Steps for gingerbread
1
Chop the sugar-soaked oranges into dices.
2
Use an electric egg beater to beat the almond candy, sugar, a little salt and egg white into a smooth paste. Add diced orange, almond, hazelnut, flour and gingerbread dressing and continue to stir until a uniform filling.
3
Spread baking paper on a baking sheet, dip it with a kitchen tissue in some water, and moisten the paper slightly. This way, the tuckahoe skin will not stick to it. Spread the tuckahoe skin evenly and at intervals on the baking paper. Squeeze the almond filling made in 2 miles with a squeeze box, with the big head, and squeeze it onto the tuckahoe skin. Leave some room around the perimeter, because the almond filling will expand to a certain extent when roasting.4
Place the squeezed gingerbread in the oven at 180 degrees for 15 minutes. If it's hot air, 160 degrees will be fine. After roasting, spread to cool thoroughly.
5
Heat and melt the dark chocolate over water. Place the grilled gingerbread cakes face down and pass the chocolate in the aisle. Don't use chocolate on the bottom of the tuckahoe peel. Place the chocolate-dipped gingerbread on a baking sheet and wait for the chocolate to set.
6
After the dark chocolate is solidified, white chocolate can be used to decorate it. White chocolate also melts in water. I was too lazy, so I dropped it directly with a fork. The diligent cook continues to use the squeezing yardstick to squeeze out beautiful patterns.
7
This is an almond candy bar.gingerbread Make Tips
1. If you don't have pre-mixed gingerbread spices, you can make your own blend using ground cinnamon, cloves, allspice, and cardamom.
2. Candied lemon works well too.
3. Dark chocolate can also be substituted with pure milk chocolate. For example, I used pure milk chocolate this time because the supermarket happened to be out of stock that day—though I actually prefer dark chocolate... so I still recommend that cooks choose dark chocolate.