Christmas Gingerbread

Christmas Gingerbread

1. Ingredients for gingerbread: 200 grams of wheat flour for Arowana selection, 30 grams of ginger brown sugar powder, 1 gram of salt, 50 grams of powdered sugar, 30 grams of egg liquid, and 90 grams of butter.
Decoration ingredients: 100 grams of powdered sugar, 15 grams of egg white, a few drops of lemon juice, and a little color (red and blue).

2. Ginger brown sugar powder, whole egg liquid, mix and stir evenly without granules, this ginger sugar powder is relatively delicate and does not need to be heated to dissolve

3. Take 200 grams of wheat flour for Arowana Premium Pastry and sift.

4. After the butter is cut into pieces and softened, add powdered sugar and salt, and beat with a whisk until the volume is fluffy.

5. Pour in the stirred brown sugar and ginger egg mixture, and continue to beat until fluffy butter paste.

6. Add the sifted Arowana wheat for the selection of pastry and stir evenly with a spatula up and down, without too much force.

7. Divide the stirred dough into 2 small balls, place one small ball on the silicone oil paper, and then roll it to a thickness of about 0.5 cm with a rolling pin. The size of the silicone oil paper is the same as that of the bakeware, so it can be put directly into the bakeware.

8. Roll out the thin dough and use a biscuit mold to carve out the biscuit base, and then tear off the excess corners with your hands. The corners can be rolled out with the next dough to carve out biscuit embryos.

9. Move the silicone oil paper and the cake base directly to the baking tray.

10. Make an appointment in the oven, 175 degrees, 15 minutes, bake the biscuits until they are golden brown.

11. Place the baked biscuits on the shelf to cool, and continue the same method to make the second plate of gingerbread.

12. Stir the powdered sugar, lemon juice, and egg white evenly. After filling 3 piping bags, take 2 of them and put them in red and green.

13. Cut a mouth on the tip of the piping bag and draw your favorite patterns on the biscuits. This is very suitable for my children and is the happiest one. You can doodle different patterns and colors on the biscuits. After the frosting is dry, sprinkle some powdered sugar when taking pictures, decorate it, it will not be beautiful but sweet, it is delicious.

Tips:

1. The wheat flour used for Arowana's selection of pastries is lightly and finely ground through multiple processes. The selected wheat core extract is fine in quality, natural and pure in color, easy to shape, and gingerbread is fluffy and crisp. 2. I didn't use ginger powder for the reason, instead of ginger brown sugar, there are ginger powder and brown sugar, which is simpler and less troublesome. 3. Each oven is different, the thickness and size of the biscuits are different, and the baking time is slightly different, as long as the biscuits are baked until they are golden brown, they can be out of the oven. 4. When decorating, wait for one color to dry before proceeding to the second color.