#四session Baking Contest is Love Eating Festival# Ginger Biscuits Cream Flower Basket
1.
Prepare the ingredients, beat the eggs and set aside a little to brush the biscuits
2.
Mix eggs and honey in the gingerbread powder and mix with a silicone knife until there is no powder
3.
Wrap in plastic wrap and put it in the refrigerator at a constant temperature for 30 minutes.
4.
Take out the loose dough, sprinkle with dry powder, and roll into a cake
5.
Take a quarter and tear off the corners and press into the mold
6.
Organize carefully and press the bottom carefully to avoid excessive wrinkles
7.
The handle of the flower basket should be smaller than the mouth of the flower basket
8.
Expressing brushing egg liquid, oven preheating: 170° for three minutes, oven: setting up and down fire 150°, time: 18 minutes, hot air mode,
9.
Whipped the cream flower bag with a little bit of green, then rubbed the piping bag and the color is mixed, and the green is squeezed on the surface of the flower basket
10.
Sprinkle a layer of chopped peanuts on the bottom of the flower basket
11.
Whip the white cream in advance, put it into a piping bag, cut a small opening, and squeeze the cream into the flower basket
12.
Spread a layer of bean paste, squeeze the cream, and add the auxiliary materials according to personal preference. When squeezing the cream, decorate the colored cream and the flower basket handle to complete it.
13.
Share the finished product. Thank you!
14.
Share the finished product. Thank you!
15.
Share the finished product. Thank you!
16.
Share the finished product. Thank you!
Tips:
1. Press the bottom of the flower basket to prevent it from leaking or wrinkles
2. Pay attention to the heat during the roasting process
3. The oven power is different, and the time and temperature of this recipe is used as a reference.
