Gingerbread cookies
Gingerbread cookies
130g Damin flour
50g Mevalia flour
70g powdered sugar
50g of butter for baking
1 spoon of melted honey
7g spice for gingerbread
1 teaspoon of baking soda
75g apple puree
You can use the below for making gingerbread cookies shiny - right after baking-( this is optional)
1 quail egg beaten with 2 tablespoons of milk. It is enough for the whole half kilogram of the cookies.
From the listed ingredients, you will get about half a kilogram of dough.
1. Mix all the ingredients together, ingredients and make the dough.
2. Wrap in transparent foil and store in the refrigerator for at least 24 hours.
3. After 24 hours, roll out the dough and cut out gingerbread cookies. Be careful when sprikleling flour, as when working with this dough, it is required to sprinkle a flour on your work surface, however, not too much, as the quality of the dough changes with each repetition of rolling. It is best to roll out as large piece of dough as possible and cut out as many gingerbread cookies as possible from it. More you repeat rolling process, it will be harder and harder to work with the dough as of additional flour added when sprikling on work surface.
4. Bake according to thickness for 5-10 minutes at 180 degrees. I made both thinner and thicker pieces. I baked the thinner ones for about 6-7 minutes and the thicker ones for 9 minutes. Brush the gingerbread cookies with beaten quail egg and milk immediately after baking.
Puff pastry cream horns
Puff pastry cream horns
PKU pastry dough (Balviten, Bezgluten)
Vegan Whipping cream- 70g
Vegan mascarpone- 70g
Vanilla extract
Bake until golded around 15 min at 200 degrees.
Method video below:
Xmas Vanilla rolls
Xmas Vanilla rolls
95g flour (Damin used in this recipe)
11g powdered sugar
70g butter for baking
7g vanilla sugar
10g crushed hazelnuts (58.7mg phe)
This amount makes 10 vanilla rolls, each 19 g - Total weight 192 g and total phe is 64.7 mg phe (1 roll is 6 mg phe)
We make a dough from all the ingredients, shape into rolls and bake at a temperature of 170 degrees for about 14 minutes. Cover in powdered and vanilla sugar while still hot.
Cocoa Biscuits
Cocoa Biscuits
120g flour (Damin used in this recipe)
100g of butter for baking
50g powdered sugar
25g dried coconut (77.5mg phe)
7g of cocoa (63mg phe)
substitute for 1/4 egg = (i have used lophenyl substitute is 2.5g of powder and 22.5ml of water)
Decor- vegan chocolate and sprinkles.
Make a dough from all the ingredients, shape cookies into any shape you like, and bake them at a temperature of 170 degrees for about 10 minutes, but it depends on the thickness = if you have thicker ones, you need to bake them longer. (total phe 148.5mg phe and total weight 322g)- 1 piece is about 5mg phe.
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