1. Add red sugar after the butter is softened
2. Mix well and the butter will lighten in color and increase in volume
3. Add the whole egg mixture and mix well
4. Add honey and mix well
5. Add cinnamon powder and ginger powder and mix well
6. Sift in low-gluten flour and baking powder
7. Knead into a smooth dough, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes
8. Roll the dough into a piece of 0.4cm thickness and use a mold to carve out the shape
9. Then use a smaller mold to carve out the hollow
10. Cut out the decorative part of the trumpet
11. Join the decoration and the biscuit ring together, and bake for 10 minutes in a preheated oven at 170°C
12. Put water, white sugar, and maltose into the pot
13. Bring to a boil on low heat and cook for 5 minutes
14. Pour the cooked sugar water carefully into the cooled biscuit ring
15. Put the white chocolate into the piping bag and melt to a liquid state
16. First take a biscuit with glass sugar and squeeze white chocolate on the edge of the biscuit
17. Put a cookie ring without glass sugar
18. Add decorated jelly beans and squeeze white chocolate on the edge of the biscuit
19. Put another biscuit with glass sugar and let it stand until the chocolate solidifies.
Tips:1. Pay attention to the state of the sugar water when boiling the sugar water. The suitable sugar water should be transparent or slightly yellow and thick in texture. Take a drop of sugar into the cold water and solidify immediately.
2. For the convenience of pouring sugar water, try to choose a pot with a diversion groove, such as a snow pan.
3. You can also use icing sugar as a binder between biscuits.
