Unsalted butter 無鹽奶油: 125g (softened at room temperature 室溫軟化)
Egg yolk 蛋黃: 1
Cinnamon powder 肉桂粉: 1 teaspoon
Honey 蜂蜜: 2 tablespoons
Icing sugar 糖霜: A suitable amount for decoration (裝飾用)
Steps 步驟
Mix Ingredients 混合材料 Sift the low-gluten flour, powdered sugar, and cinnamon powder together. Add softened butter and knead with hands until the mixture is crumbly. 將低筋麵粉、糖粉和肉桂粉過篩混合,加入軟化的奶油,用手搓揉至鬆散狀。
Make the Dough 製作麵團 Add the egg yolk and honey, knead into a dough, wrap it in plastic wrap, and refrigerate for 30 minutes. 加入蛋黃和蜂蜜,揉成麵團,包上保鮮膜放入冰箱冷藏30分鐘。
Shape the Cookies 壓模成型 Roll out the dough to about 0.5 cm thick, use gingerbread man cookie cutters to create shapes, and place them on a baking sheet lined with parchment paper. 將麵團擀平,厚度約0.5公分,用薑餅人模具壓出形狀,排入鋪有烘焙紙的烤盤。
Bake 烘焙 Preheat the oven to 180°C and bake for 10-12 minutes until the cookies turn golden brown. 烤箱預熱至180°C,烘烤10-12分鐘,直至薑餅變為金黃色。
Decorate 裝飾 Let the cookies cool completely, then decorate with icing sugar to create faces, buttons, or other designs. 待餅乾完全冷卻後,用糖霜繪製笑臉、按鈕或其他裝飾。
Hot Cocoa Recipe 熱可可飲品
Ingredients 材料
Milk 牛奶: 300ml
Dark chocolate 黑巧克力塊: 50g
Whipped cream 鮮奶油: A suitable amount 適量
Marshmallows 棉花糖: A suitable amount 適量
Candy cane 薄荷糖棒: Optional (可選)
Steps 做法
Heat the Milk 加熱牛奶 Pour milk into a pot and heat over medium heat until it gently simmers. Do not let it boil. 將牛奶倒入鍋中,用中火加熱至微微冒泡,不可沸騰。
Melt the Chocolate 融化巧克力 Cut the dark chocolate into small pieces, add it to the hot milk, and stir until fully melted. 將黑巧克力切成小塊,加入熱牛奶中攪拌至完全融化。
Finish and Decorate 裝飾完成 Pour the hot cocoa into a cup, top it with whipped cream, sprinkle marshmallows, and add a candy cane for decoration. Enjoy! 將熱可可倒入杯中,擠上鮮奶油,撒上棉花糖,再插入薄荷糖棒即可享用。