簡易無麩質純素薑餅
Easy Gluten-free Vegan Gingerbread Cookie
無麩質 無雞蛋 無牛奶
Gluten-free, dairy-free, egg-free
Gluten-free, dairy-free, egg-free
使用無麩質原味曲奇預拌粉,只需加3款香料便可輕鬆變調,做成聖誕應節薑餅!
份量 (20-25塊 3cm 曲奇)
材料:
1包 (115克) 無麩質原味曲奇預拌粉
4克 薑粉
3克 肉桂粉
1.2克 肉豆蔻
50克 糖 (可用白糖,黑糖,蔗糖,椰子糖; 不適用於羅漢果糖)
42克 山茶花油 (可用山茶花油,米糠油)
32克 植物奶
方法:
1. 在小碗中,加入50克糖﹑42克山茶花油和32克植物奶,拌勻。
2) 在大碗中,加入預拌粉及香料,倒入已拌勻的濕材料。
3) 把所有材料拌勻直至沒有粉粒,用手搓成麵團。
4) 每次取約10克的麵團,把麵團壓在在牛油紙上。(這個薑餅麵團會比較黏,建議用手壓形,在上如此頁照片輕壓圖案)
5) 放進已預熱的焗爐以 200 度焗 10-13 分鐘。
Ingredients:
1 package (115 grams) Gluten-free Original Cookie Mix
4g ginger powder
3g cinnamon
1.2g nutmeg
50g sugar
42g Camellia Oil
32g plant milk
INSTRUCTIONS
1. In a small bowl, add 50g sugar, 42g camellia oil, 32g plant milk. Mix well.
2. In a big bowl, add cookie pre-mix, spices and pour in the mixed wet ingredients.
3. Mix all ingredients thoroughly until you can use your hands to make a workable dough.
4. Take around 10g each time. Press the dough onto baking sheets. This ginger cookie dough is sticky and suggest to press the dough with your hands instead of mold.
5. Put in a pre-heated oven and bake at 200C for 10-13 min.
材料:
1包 (115克) 無麩質原味曲奇預拌粉
4克 薑粉
3克 肉桂粉
1.2克 肉豆蔻
50克 糖 (可用白糖,黑糖,蔗糖,椰子糖; 不適用於羅漢果糖)
42克 山茶花油 (可用山茶花油,米糠油)
32克 植物奶
方法:
1. 在小碗中,加入50克糖﹑42克山茶花油和32克植物奶,拌勻。
2) 在大碗中,加入預拌粉及香料,倒入已拌勻的濕材料。
3) 把所有材料拌勻直至沒有粉粒,用手搓成麵團。
4) 每次取約10克的麵團,把麵團壓在在牛油紙上。(這個薑餅麵團會比較黏,建議用手壓形,在上如此頁照片輕壓圖案)
5) 放進已預熱的焗爐以 200 度焗 10-13 分鐘。
Ingredients:
1 package (115 grams) Gluten-free Original Cookie Mix
4g ginger powder
3g cinnamon
1.2g nutmeg
50g sugar
42g Camellia Oil
32g plant milk
INSTRUCTIONS
1. In a small bowl, add 50g sugar, 42g camellia oil, 32g plant milk. Mix well.
2. In a big bowl, add cookie pre-mix, spices and pour in the mixed wet ingredients.
3. Mix all ingredients thoroughly until you can use your hands to make a workable dough.
4. Take around 10g each time. Press the dough onto baking sheets. This ginger cookie dough is sticky and suggest to press the dough with your hands instead of mold.
5. Put in a pre-heated oven and bake at 200C for 10-13 min.