1. Prepare the materials. Ingredients: 250 grams of low-gluten flour, 50 grams of butter, 30 grams of water, 25 grams of brown sugar powder, 50 grams of powdered sugar, 35 grams of honey, 25 grams of eggs, 1/4 teaspoon of cinnamon powder (1.25ML), 1 small ginger powder Spoon (5ML)
2. Pour all the ingredients for making gingerbread into a bowl. Mix and knead by hand to form a dough. When you first knead it into a dough, the surface of the dough will be rougher. Continue to knead patiently for a while until the surface of the dough is smooth. Put the kneaded dough in the refrigerator to chill and relax for 1 hour.
3. The loose dough is placed on the chopping board and rolled into a thin dough sheet with a thickness of about 0.3cm. (If the chopping board is not big enough, you can divide the dough into several smaller portions and roll them out in batches)
4. Prepare all kinds of molds
5. Arrange the carved gingerbread on a baking tray, beat the eggs and mix with water to form egg water. Brush a layer of egg water on the gingerbread, let it rest for about 20 minutes, and then brush a layer of egg water.
6. Put it in the preheated oven, heat the middle layer up and down to 160 degrees, about 12 minutes, bake it to the degree of coloring you like, then take it out. After the biscuits are baked and cooled, they can be decorated.
7. Mix the egg whites with powdered sugar and stir, add lemon juice, and continue to beat to become meringue frosting. (This step is very simple, you don't have to use an electric whisk, just use a manual whisk). The thickness of the prepared frosting can be adjusted freely according to needs.
8. According to your needs, mix different colors of food coloring into the frosting to make frosting of different colors. The frosting for the base color can be placed directly in the bowl, and the frosting used to draw the lines is of course put in the piping bag.
9. Play at will
10. Christmas bear, you want to eat gingerbread
Tips:1. The gingerbread dough needs to be relaxed for a while before rolling, otherwise it will easily shrink when it is rolled out and carved with a mold. Similarly, it is best to relax for a while before baking, otherwise it may be easily deformed.
2. If the shape and size of a plate of biscuits are different, the smaller biscuits will be baked first. Once the small biscuits are almost baked, take out the baking tray, take out the baked biscuits first, and then put the remaining biscuits back into the oven to continue baking.
3. The surface of the biscuits can also not be brushed with egg liquid. The difference is that if the egg liquid is brushed, the surface of the biscuit will have a layer of gloss.
4. Brown sugar powder is rarely available. In fact, you can buy brown sugar in the supermarket and use the grinding cup of a food processor to make powder when you get home. Both ginger powder and cinnamon powder are available in supermarkets, and the amount can be increased or decreased according to your taste. In traditional gingerbread, some spices such as nutmeg powder and clove powder are added to the ingredients, but not everyone can get used to their taste. You can decide whether to add it according to your own taste.
5. After carving the biscuits with a mold, the remaining dough can be kneaded into a ball again, roll out (it is best to let it rest for 20 minutes), and continue to carve.
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