Christmas snowbread
By VicentaLakin
Ten days left in the last month of 2020, when you're still busy with the end of the year, the end of the year, the end of the year. Don't forget the last holiday this year — Christmas and Christmas Eve — just a week later. Even if this day is not a holiday in the country, it does not prevent us from relaxing the atmosphere of joy, especially the children, who are looking particularly for Christmas presents and dessert snacks. The most representative snack for Christmas is not "Christmas gingercake". Today, you will be introduced to this “Christmas ginger cake”, which is home-made, simple and delicious, with a special holiday atmosphere. It's not very sweet compared to ordinary cookies, but it's more windy and more suitable for cold winters with warm red sugar, cinnamon powder, yellow powder, etc. Let's see what we can do. Without a mold, it doesn't matter, as long as there is a proper circle of mousse, or a small bowl, to remove the base of a round cookie and draw a simple six-sided pattern on it。
Recipe Recommendations
- unsalted butter 145 grams
- brown sugar 50 grams
- powdered sugar 50 grams
- eggs one
- honey 80 grams
- salt 2 grams
- cinnamon powder 5 grams
- turmeric powder 5 grams
- vanilla extract a little
- royal icing appropriate amount
- white chocolate appropriate amount
- coarse sugar a little
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Christmas snowbread
1
The materials for making gingercakes are prepared, the butter is softened in thin sheets at room temperature, the red sugar is sifted, and the band is low and powdered。
2
The butter was poured into the cooker ' s mixer barrel at a medium speed of about one minute, to an evenly fine state。
3
Add red sugar, sugar powder, honey, high speed。
4
Added to full egg fluid, a high-speed discharge of about two minutes to fully absorb, without a turpentine of water oil。
5
Replace it with a face hook and sift it into powdered material (low-banded powder, cinnamon powder, ginger powder, salt) with a low-speed mix of flour。
6
The noodles are packed in a fresh bag, thickened in thick, sealed and placed in a freezer for about half an hour. If you're in a hurry, you can freeze for 10 minutes. If you're not in a hurry, you can freeze overnight。
7
the oven is preheated, 175 degrees up and down, 10 minutes. the refrigerated face sheeting is wrapped in a film or in the middle of two sheets of oil paper, which is approximately 5 cm thick and is pulled out of the pattern with a mould. if there's no snowflake-shaped molds, normal circles of mousses, or small bowls, you can draw them like snowflakes。
8
Put the tweezed ginger cake on the grill, the rest of the accelerants are removed and re-cooled (because I have to leave part of the gingerbread house, the dough is only half used and 12 made). The one with the net's eyes is not sticky, the other is air, and crackers are not easy to drum。
9
The oven will be placed in the middle of the preheated oven and will be roasted up and down at 175 degrees for approximately 8-12 minutes. The specific oven temperature and time will be adjusted according to the actual oven temperature of the oven and the individual size of the ginger cake。
10
When it's done, it's out of the oven, it's out of the oven, it's out of the grill, it's on the net, it's out of the room temperature. Don't get out of the grill while the baked cookies are soft, they're broken, they're cold。
11
Placing protein cream or melted white chocolate in a bouquet, cutting small mouths and drawing patterns on the bottom of cookies。
12
When it's done, you'll be able to dry it out before it's condensed. Draws quickly, because the pattern is very simple and does not need to be sketched and colored. If white chocolate is used to paint, it can be easily condensed with cold condensation, then just a little bit of the heat of the electric wind。Christmas snowbread Make Tips
1. Surplus noodles can be frozen for three months and baked biscuits for one week at room temperature. 2. Protein glucose formulations (without eggs): 180 grams of sugar powder, 3 grams of vanilla concentrate (but not released), 18 grams of corn syrup (eat) and around 30-40 grams of warm water. All mixed and even. Note: Both ambient temperatures and humidity have an impact on the amount of water, and in order to prevent too much water from being added at once, it is desirable to add water in small quantities. In the original formulation, red sugar was used at 150 g (no sugar powder), honey at 200 g, low-band powder at 440 g, plus five chowder at 3 g, clove powder at 3 g and soda powder at 3 g. But if the bottom of the gingerbread is too sweet in the original formulation, plus the surface frost decoration, so I adjusted the usage. Also, if you use honey as much as the original formulation, the noodles are sticky and need to be applied in a powder-proof manner。