“When Christmas comes, Gingerbread is one of my favorite biscuits. It’s not only delicious, but also fun and delicious to play with and draw pictures on biscuits.Except for ginger powder, this biscuit is a basic ingredient.I like to make biscuits with goldfish baking powder cake, biscuit special low gluten flour, make biscuits fluffy and soft, easy to shape, light fragrance, very delicious.
|Low gluten flour||100 grams|
|Brown sugar powder||15 grams|
|Powdered sugar||25 grams|
|ground ginger||1 grams|
Biscuit ingredients: 100g low gluten powder, 15g brown sugar powder, 1g salt, 25g sugar powder, 15g eggs, 45g butter, 1g ginger powder.Decorative ingredients: 30 grams of sugar powder, 2 grams of egg white and 2 grams of lemon juice.
Mix the brown sugar powder with the whole egg liquid, stirring evenly and without granules. If it is flaky brown sugar, it should be heated in a water-proof way to melt brown sugar.
Butter slices are softened at room temperature. Sugar powder and salt are added and beaten in an egg beater until bulky.
Stir the brown sugar powder into the egg mixture evenly and continue beating until the butter paste is bulky.
Mix low gluten flour and ginger powder and sieve evenly.
Sifted low-gluten flour, add butter paste, scraper mix evenly, do not exert too much, completely mix.
The dough is put on the silicone oil paper, rolled open with a rolling pin, and then the biscuit embryo is carved out with a biscuit mould. The excess edges are kneaded and rolled thin, and the biscuit embryo is carved out.
Put the biscuits in the baking pan evenly. My baking pan is 28*28, which is just enough to bake a pan.
Preheat oven, fire up and down 175 degrees, put in the middle, bake for 16 minutes, biscuit size and oven, temperature and time slightly different.
Sugar powder, egg white and lemon juice are stirred evenly and packed in a mounting bag.
Cool the baked biscuits, use the icing of the mounted flower bags, draw the patterns you like, and you can also have colorful colors.