經過三五輪製作及修訂份量,這個是大家都覺得鬆化度及味道最好,而我又覺得粉糰黏度及曲奇切模最易控製的組合:
份量:(小曲奇模) 可造大約50-60個
- 不含鹽牛油 unsalted butter – 60g
- or optional (或以40g 固體菜油 shortening + 20g 不含鹽牛油代之)
- 橄欖油 – 兩湯匙
- 純蔗糖 – 75g
- 雞蛋 – 2隻 (一隻白連黃,另一隻只要蛋白)
- 蜂蜜 – 170g
- 低筋 / 全效麪粉 – 460g
- 薑粉 – 10g
- 玉桂粉 – 10g
- 泡打粉 – 7g
要點:
- 先將牛油放室溫下軟化,切小塊方便連同糖和雞蛋打起。
- 試過用兩隻雞蛋,中間部份會較實,用一隻雞蛋,粉糰難以黏結。
- 如不太喜歡玉桂味道,可以將薑粉減至8g,玉桂粉減至7g
Recipe of Christmas Gingerbread
- 60g – unsalted butter
- or optional: 40g shortening + 20g unsalted butter )
- 2 table spoons (30ml) – olive oil
- 75g – brown sugar
- 2 eggs (1 whole egg and another egg-white only)
- 170g – honey / molasses
- 460g – all purpose flour
- 10g – ground ginger
- 10g – ground cinnamon
- 7g – baking powder