Sub) 겨울시즌 대표쿠키, 진저스냅 만들기🎅🎄 Gingersnap Cookies
46.1 هزار بار بازدید -
2 سال پیش
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Hello everyone!
Today, I made gingersnap cookies that remind me more when the days get cold :)
Ingredients that warm the body such as ginger and cinnamon are included so that When you take a bite of this cookie, you can feel the warmth spread all over your body.
These are the cookies that come to mind when the days get colder.
(Some recipes may add cloves or nutmeg in addition to ginger and cinnamon. I omitted it!)
Depending on the baking time, these cookies can be soft, crispy on the outside, chewy in the middle,
And you can make the whole thing crispy.
As much as 'snap' in the cookie name 'Ginger Snap' means to break lightly,
Originally, the whole thing seemed to have a crispy feeling.
I baked it for 16 minutes, so the whole thing had a crispy texture.
If you want to make it differently, reduce the baking time a bit.
* If you don't have molasses, substitute the same amount of honey, and replace white sugar with dark muscovado (or dark brown sugar). And the overall feeling of the cookie may be different. Since honey is sweeter than molasses, replacing it with honey will slightly increase the overall sweetness.
* The choice of molasses is also important. When purchasing molasses, don't buy products that say 'Blackstrap' for pastry. The taste is too strong, which can spoil the taste of your cookies. The molasses product I used is Grandma's brand. (https://grandmasmolasses.com/product/...)
If you use blackstrap molasses, just use half of the recipe and substitute honey for the rest.
▶Ingredients (for 13 cookies with a diameter of about 9cm)
85g Unsalted Butter
100g Granulated sugar
1g Salt
25g Eggs
45g Molasses
135g All-purpose flour
6g Baking soda
3g Ground ginger
1g Ceylon cinnamon
1) Beat soft butter at room temperature lightly.
2) Add sugar and salt and whip until the color of the butter brightens and increases in volume.
3) Add eggs at room temperature that are not cold and mix.
4) Add molasses and mix just until well-mixed.
5) Sift all-purpose flour, baking soda, ground ginger, and ground cinnamon and mix lightly with a spatula.
6) Let the dough harden in the refrigerator for 30 minutes to 1 hour until you can touch it with your hands.
7) Form 30g each into a ball with your hands and roll the surface in sugar.
8) Bake in a preheated oven at 180 degrees Celsius (356 ℉) for 16 minutes. (Wizwell Enhance Oven)
* Smeg/Unox, etc. Convection Oven: At 170 degrees Celcius for 16 minutes
*Storage: After completely cooled, wrap individually in plastic or store in an airtight container. Can be stored for up to 4-5 days at room temperature, for up to 1 month if frozen. The dough can be stored in the freezer for about 2 months.
Instagram: Instagram: jadore________
-------------------------------------------------- -------------------------------------------------- ---
Please cite the source when using recipes.
Secondary editing and re-upload of the video is prohibited.
-------------------------------------------------- -------------------------------------------------- ---
'Like' and 'Subscribe' are great powers for content creation!
Hello everyone!
Today, I made gingersnap cookies that remind me more when the days get cold :)
Ingredients that warm the body such as ginger and cinnamon are included so that When you take a bite of this cookie, you can feel the warmth spread all over your body.
These are the cookies that come to mind when the days get colder.
(Some recipes may add cloves or nutmeg in addition to ginger and cinnamon. I omitted it!)
Depending on the baking time, these cookies can be soft, crispy on the outside, chewy in the middle,
And you can make the whole thing crispy.
As much as 'snap' in the cookie name 'Ginger Snap' means to break lightly,
Originally, the whole thing seemed to have a crispy feeling.
I baked it for 16 minutes, so the whole thing had a crispy texture.
If you want to make it differently, reduce the baking time a bit.
* If you don't have molasses, substitute the same amount of honey, and replace white sugar with dark muscovado (or dark brown sugar). And the overall feeling of the cookie may be different. Since honey is sweeter than molasses, replacing it with honey will slightly increase the overall sweetness.
* The choice of molasses is also important. When purchasing molasses, don't buy products that say 'Blackstrap' for pastry. The taste is too strong, which can spoil the taste of your cookies. The molasses product I used is Grandma's brand. (https://grandmasmolasses.com/product/...)
If you use blackstrap molasses, just use half of the recipe and substitute honey for the rest.
▶Ingredients (for 13 cookies with a diameter of about 9cm)
85g Unsalted Butter
100g Granulated sugar
1g Salt
25g Eggs
45g Molasses
135g All-purpose flour
6g Baking soda
3g Ground ginger
1g Ceylon cinnamon
1) Beat soft butter at room temperature lightly.
2) Add sugar and salt and whip until the color of the butter brightens and increases in volume.
3) Add eggs at room temperature that are not cold and mix.
4) Add molasses and mix just until well-mixed.
5) Sift all-purpose flour, baking soda, ground ginger, and ground cinnamon and mix lightly with a spatula.
6) Let the dough harden in the refrigerator for 30 minutes to 1 hour until you can touch it with your hands.
7) Form 30g each into a ball with your hands and roll the surface in sugar.
8) Bake in a preheated oven at 180 degrees Celsius (356 ℉) for 16 minutes. (Wizwell Enhance Oven)
* Smeg/Unox, etc. Convection Oven: At 170 degrees Celcius for 16 minutes
*Storage: After completely cooled, wrap individually in plastic or store in an airtight container. Can be stored for up to 4-5 days at room temperature, for up to 1 month if frozen. The dough can be stored in the freezer for about 2 months.
Instagram: Instagram: jadore________
-------------------------------------------------- -------------------------------------------------- ---
Please cite the source when using recipes.
Secondary editing and re-upload of the video is prohibited.
-------------------------------------------------- -------------------------------------------------- ---
2 سال پیش
در تاریخ 1401/09/22 منتشر شده
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