Simple baking of a unique ginger biscuit with your own hands - photo and master-class

Simple baking of a unique ginger biscuit with your own hands - photo and master-class

For the new year each member of the family has his owna task. Younger children are engaged in decorating the house and preparing gifts for Santa Claus, teaching rhymes and preparing for matinees. Adults have more difficulty. They have to set the table, and also observe all the traditions of the future of Christmas, to make the holiday truly family. What could be better than using a family recipe for the New Year's table?

Simple baking of a unique ginger biscuit with your own hands - photo and master-class

Strangely enough, any holiday should be supplementedsweet pastries. There are pastries with a history that is an integral part of the future holiday. Ginger biscuits from their number. In addition, ginger biscuits are extremely easy to cook and thus to please any person who will be at your table. In the organization of a modern holiday will help a special recipe, which will acquaint you with the recipe for future dishes. Ingredients for ginger biscuits - products and tools So, for such a traditional dish as ginger biscuits, you should know that its cooking as before requires certain ingredients. Therefore, prepare to walk through the shops in search of the necessary materials for cooking. Next, follow the entire cooking process, which will be listed below. But before, check out the list:

  • Take 1.25 kg of flour
  • Take 500 grams of dark honey
  • 360 grams of butter (creamy)
  • 250 grams of sugar (brown)
  • 50 grams of ginger (root)
  • 50 grams of cocoa powder
  • 2 eggs (yolk)
  • 1 orange (peel)
  • 1 lemon (peel)
  • 3 tablespoons Roma
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon in the ground
  • 2 teaspoons cloves in the ground
  • One second teaspoon of ground cardamom
  • quarter anise (seeds)
  • a quarter of salt

Test preparation Simple baking of a unique ginger biscuit with your own hands - photo and master class. Photo №1 Initially, it is necessary to prepare the basis of the test. We put sugar, honey and butter from cream into one container. It is warmed by means of a water bath and constantly stirred, so that the sugar is completely dissolved in the mixture. At the same time, the mixture should not boil. After the sugar is dissolved, add all the spice options, take the cocoa powder and add to the composition, and then the lemon and orange peel. Further, the composition is required to mix and remove from the baths, then the mixture needs to cool down to a temperature of 68-69 degrees, so that it is hot, but not roasted. Cook a cookie At the same time, for another container, prepare the baking powder with flour and salt. After the mixture has cooled, it is necessary to pour in some flour and mix the dough thoroughly. Then, it must be surrendered, after - add the yolk to the composition. Also add the rum and after, with the help of hands - knead the dough. But, all the flour does not need to interfere. The dough should be dense, but also have the properties of elasticity. Also, be a little sticky. We spread the cookies Simple baking of a unique ginger biscuit with your own hands - photo and master class. Photo # 2 Next, the dough is collected in a ball and wrappedto food film. Then, the dough is taken to the refrigerator for 6 to 8 hours. Afterwards, the oven warms up to a temperature of 240 degrees. After that, a pan of rectangular type is taken and covered with special paper for baking. Next, the dough is collected in a large bowl so that then we can wrap it in a food film and put it in the refrigerator for up to eight hours. The dough is rolled into a layer for a thickness of 3 to 5 millimeters and then we prepare the figures. The dough is placed on a baking tray (pre-sprinkled with flour). Baking process Simple baking of a unique ginger biscuit with your own hands - photo and master class. Picture №3 Baking is done within 9 minutes. Carefully follow your cookies so that it does not overdry. Then, ginger biscuits should not become dense, or crunchy during the baking process. When it became rosy on the edges, it means - a delicious artwork is ready. The cookie cools and unfolds on the surface. You can eat!

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