Christmas ginger biscuit(sheng dan jiang bing gan )

Christmas ginger biscuit

Introduction:

"Christmas is coming. I wish all my friends of gourmet a merry Christmas. Last year, I made a candy house, but I don't plan to do it any more this year. I wanted to make a deer plow driven by Santa Claus. The pictures have been made and the deer molds have been found. Yesterday, I mixed the noodles and put them in the fridge for a whole day. I'm too lazy to do it, and I can't waste the noodles. It's time to make biscuits today. "

Production steps:

Step 1: soften butter, add brown sugar and honey, stir well, and then beat until brown sugar dissolves.

Step 2: add the eggs to the whipped butter.

Step 3: stir once and add again. Blend the eggs with the butter paste.

Step 4: sift in the powder

Step 5: gently knead into dough, cover with plastic wrap and put into refrigerator for 30 minutes.

Step 6: roll the dough into thin slices, remove the edge and grow into a square.

Step 7: Sprinkle black sesame seeds and roll them flat.

Step 8: cut into strips with a knife.

Step 9: twist the cut biscuits a little and stack them in the baking tray.

Step 10: oven 200 degrees, about 15 minutes.

Materials required:

Butter: 100g

Brown sugar: 80g

Honey: 60g

Low gluten flour: 300g

Egg: 1

Black Sesame: right amount

Ginger powder: 5g

Cinnamon powder: 2G

Baking soda: 2G

Note: nagging; different oven temperature. Pay attention to observe when baking, the edge color of biscuit can be dark.

Production difficulty: unknown

Process: fresh

Production time: 20 minutes

Taste: light

Chinese PinYin : Sheng Dan Jiang Bing Gan