Creaming gingerbread

1

Prepare material, weigh separately。

2

Butter cut small pieces and softened the room early。

3

After being dispersed with an egg-beater, sugar powder is added to the condensation。

4

The whole egg fluid was added three times, each time to a full integration。

5

Sifted in low-banded flour。

6

The material is fully mixed with rubber razors。

7

Crushed into a lasagna, covered with film, and placed in a freezer for an hour。

8

a small amount of dry powder was sprayed on the board, the noodles were condensed into 2 mm thick bread with a face stick, and the shape was pressured out with a gingerbread man model. (my noodles are soft, can't be shaped, may be a little too much butter, and next time we can reduce the amount of butter, or extend the freeze)。

9

Carefully remove the edges of the face, then use the scraper to remove the gingerbread and move it to the grill. This formula I can bake two plates。

10

The oven is 150 degrees preheat, 10-12 minutes in the middle。

1. Make the cookie dough. Do not knead it, but instead pinch the dough together into a ball, as kneading can easily make the dough elastic. 2. If the dough is too sticky in summer, wrap it in plastic wrap and refrigerate it for 1 hour before proceeding. 3. Use a spatula to help remove the cookies. When placing them on the baking sheet, align them properly so they bake into beautiful shapes. 4. When baking the cookies at the end, keep an eye on them; it is better to underbake than to burn them. Freshly baked cookies may not be crispy yet, but they will become crisp once cooled. If they are still not crispy after cooling, put them back in the oven at the middle rack at 150°C for 5-10 minutes. 5. The baking temperature can be adjusted according to your oven's behavior.