Christmas Snowflake Gingerbread

2024-07-19 03:01:31 329

With only ten days left in the last month of 2020, are you still busy with final exams, year-end evaluations, and preparing for the New Year? Don't forget that the last holidays of the year - Christmas and Christmas Eve - are just a week away. Even though there is no holiday in China on this day, it does not prevent us from experiencing the joyful festive atmosphere and relaxing, especially for children who are looking forward to Christmas gifts and desserts and snacks. The most representative snack of Christmas is undoubtedly "Christmas gingerbread"< br>

Details of ingredients

Unsalted Butter 145 grams
Brown sugar50 grams
Sugar powder50 grams
Eggs1 (at room temperature)
honey80 grams
salt2 grams
Cinnamon powder5 grams
Turmeric powder5 grams
Vanilla extractA small amount (can be left unused)
royal icing (Decoration) Moderate amount
White chocolate(Can replace protein frosting) Moderate amount
Coarse sugar(Decoration) A little bit

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree quarters of an hour

Steps to make Christmas Snowflake Gingerbread

1. Prepare various ingredients for making gingerbread, scrape butter into thin slices and soften at room temperature, crush and sieve brown sugar, and sieve low gluten powder for later use.
2. Pour the butter into the chef's mixing bucket and stir at medium speed for about 1 minute until it is evenly and finely blended.
3. Add brown sugar, powdered sugar, and honey, and beat at high speed.
4. Add the whole egg mixture and beat at high speed for about 2 minutes until it is completely absorbed and there is no water oil separation in the fluffy state.
5. Replace the dough hook and sieve in powdered materials (low gluten powder, cinnamon powder, turmeric powder, salt), then stir at low speed to form a dough.
6. Put the dough into a fresh-keeping bag, roll it into thick slices, seal it, and refrigerate it in the refrigerator for about half an hour. If you are in a hurry, you can also freeze for 10 minutes. If it's not urgent, it can be refrigerated overnight.
Preheat the oven at 175 degrees Celsius for 10 minutes. Pinch the refrigerated dough into plastic wrap or between two sheets of oil paper, roll it out to a thickness of about 5cm, and use a mold to clip out the pattern. If there is no snowflake shaped mold, ordinary circular mousse circles or small bowls can be used, just draw according to the snowflake pattern when drawing.
8. Place the patterned gingerbread on the baking pad of the baking tray, knead the remaining scraps back into a ball, and repeat the process after refrigeration (because I wanted to leave a portion for making gingerbread houses, I only used half of the dough and made 12 pieces). This type of baking pad with mesh is non stick and breathable, making it less likely for cookies to bulge during baking.
9. Place the baking tray in the preheated middle layer of the oven and bake at 175 degrees Celsius for about 8-12 minutes. The specific baking temperature and time should be adjusted according to the actual temperature of different ovens and the size of the gingerbread.
10. After baking, take out the baking tray, let it cool naturally, then remove it from the baking mat and place it on a drying net. Cool it to room temperature and it's ready for decoration. Don't take off the baking pad while it's hot. The freshly baked cookies are soft and easy to break and shatter. They should be fine when they cool down.
11. Put the meringue or melted white chocolate into a piping bag, cut a small opening, and draw a pattern on the bottom of the cookie.
After drawing, sprinkle a little coarse white sugar on it before it solidifies, and let it cool until it solidifies. Drawing is fast because the patterns are very simple and do not require a base draft or color grading. If white chocolate is used for painting, it is prone to freezing and solidification during the painting process. In this case, simply blow a little hot air from a hair dryer.