Meitian tree gingerbread(mei tian shu jiang bing )

Meitian tree gingerbread

Introduction:

"In the twinkling of an eye, 2014 has entered. In the past 2013, there have been laughter and tears, but I have always been accompanied by Meitian. I feel very warm in my heart. I also grow up under the big tree of Meitian. In the new year, I wish all my brothers and sisters a happy new year and a happy family! Here comes a kind of hearty Meitian tree Gingerbread

Production steps:

Step 1: warm the milk, add brown sugar, mix with softened butter, and pour all ingredients into a large bowl

Step 2: mix well with chopsticks, and then knead well into dough

Step 3: cover with plastic wrap and refrigerate for half an hour

Step 4: put the loose dough on the chopping board and roll it into 0.3cm thick thin dough

Step 5: mold the flower with Christmas tree biscuits

Step 6: put the biscuits into the baking tray, brush the gingerbread with egg water mixture, and let it rest for a while

Step 7: put it into a preheated 180 degree oven for about 15 minutes and bake until the surface is yellowish

Step 8: bake the biscuit and let it cool. At this time, add the protein and sugar powder, and then add lemon juice to mix and beat to form the protein icing

Step 9: take part of the icing sugar, add green food pigment, mix well, brush with a brush on the gingerbread to air

Step 10: add a part of the icing sugar to the red food pigment, mix well, put it into the flower mounting bag, cut a small mouthful, extrude the Meitian pattern on the gingerbread, and then dry it

Materials required:

Low gluten flour: 125g

Butter: 25g

Milk: 15g

Brown sugar: 20g

Sugar powder: 20g

Honey: 18g

Egg: 12g

Cinnamon powder: 1 ml

Ginger powder: 2.5ml

Water: 10g

Protein: 10g

Lemon juice: 2.5ml

Edible red and green pigment: appropriate amount

Precautions: 1. Each time you carve the extra dough, knead it into a ball, stand for 20 minutes, and then roll it into a piece of dough to make other gingerbread, otherwise it will be easy to lose shape! 2. The consistency of the frosting can be adjusted as needed. The frosting used to brush the background color can be diluted a little, just add a little more lemon juice. The frosting used to draw lines and patterns can be thickened appropriately, so add less lemon juice.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Mei Tian Shu Jiang Bing