Hope everyone enjoys a joyful holiday season!
For me, home baking is one of the ways to get involved in the atmosphere of Christmas, we can enjoy family time when doing home baking, and it’s easy and tasty (of course, decorating the Christmas tree is the first to Christmas)!
To make Ginger cookies like this, I will share some tips below.
- The butter should be softened to room temperature, then add powdered sugar and stir until the powdered sugar is completely integrated, then add egg yolks in batches.
- Use an electric egg beater to better allow the egg liquid to be completely absorbed by the butter paste.
- Add the sifted low-gluten flour and stir until it is roughly agglomerated, then knead for a few minutes to make it smooth without dry powder.
- Pour the powdered sugar into the protein liquid and lemon juice, first stir manually, and then use an electric egg beater so that the powdered sugar will not splash out.
- When the protein paste is beaten, lift the falling protein paste for ten seconds before it is fused with the protein paste in the basin.
Remember the above and we can start,
- soften the butter at room temperature and mix all the ingredients evenly, and refrigerate for 4 hours.
- take out the dough and roll it out to a thickness of about 0.2 inch
- press out the shape with a ginger-shape mold.
- preheat the oven to 356℉ for 10 minutes, we can use a laser thermometer to help us check.