It's an honor to have this trial, and first of all, thank you for your care.Thank you for the opportunity to test this specialty food store.This sugar ginger juice takes the natural flavor of ginger, maintains the ginger nature but reduces the spiciness, has both nutritional health and spicy taste, tastes, the authenticity of ginger is strong, is eating ginger suitable for taste, magical and mysterious.The moment I opened the lid, I wondered if my nose was smelling something wrong, a very thick ginger flavor instead of having some kind of additive in the food, and when I tasted it, I felt the feeling of sugar-sweetened ginger juice, which restored the feeling of the original juice.It is said that the ingredients of this ginger are organic ginger from Fujian and the Indonesian island of Java, 100% natural pure ginger, good ginger good food.The founders look for inspiration to make unique ginger from all over the world, combining the spiciness of ginger and the sweetness of sugar to make it delicious.Ginger with authentic taste and health benefits is the essence of ginger, small batch production and local process, maintaining the purity of ginger, healthy and delicious.The crispy bread made with ginger juice is soft and tastes very sweet and not fattening.It tastes like ginger, although it's lighter, it's like eating bread with ginger, so if you like it, follow it and learn.

WHAT YOU NEED

Ingredients

20 grams of sugared ginger juice
40 grams of low-fat flour
280 grams of high-quality flour
4 grams of yeast
30 grams of white sugar
One egg.
22 grams of butter
20 grams of milk powder
135 grams of coconut juice
10 g of white sugar
5 grams of low-fat flour
1/4 teaspoon of salt
10 grams of white sesame

How TO MADE Gingerbread with a crisp bottom

Steps 1 to 4

1. Ingredients: 20 grams of ginger juice, 40 grams of low-fat flour, 280 grams of high-fat flour, 4 grams of yeast, 1/4 teaspoon of salt, 30 grams of white sugar, 1 egg, 22 grams of butter, 20 grams of milk powder, 135 grams of coconut juice, 10 grams of white sesame, 5 grams of low-fat flour, 10 grams of white sugar

2. Put the white sugar in the barrel, put the salt in the corner, put the eggs in the barrel, put the coconut juice in the barrel, and then put the sugar in the barrel.

3. .Injection powder and yeast start and dough procedure.

4. The dough can be pulled out.

Steps 5 to 8

5. Add butter to restart and surface the process.

6. It stops and faces until the surface can reach the expansion stage.

7. Fermentation in a well-shaped coating

8. Wait for the dough to ferment two to two and a half times, then poke a small hole with your hand and it won't shrink back.

Steps 9 to 12

9. Split 12 and continue relaxing for 15 minutes.

10. 10. It is shaped like a tongue.

11. 11. Roll from top to bottom.

12. 12. Again in the shape of a bull's tongue.

Steps 13 to 16

13. From top to bottom

14. 13. Cut in half with a knife.

15. The white sesame is cooked and the B ingredients are mixed well.

16. Add sesame seeds to the bottom of the cut.

Steps 17 to 20

17. Put it in a greasy pan.

18. Fermented twice.

19. 17. The middle and lower layers are baked for 18 minutes in an oven preheated at 200 degrees above and 190 degrees below.

20. Finished product

Handy cooking tips

　　It's not the same as the flour absorbing water, but it's still the same.If you want it to be crisp, put the flowers in butter, if you don't want butter, you can use vegetable oil instead.I'm in a hurry, I'll take it out three minutes early, it's not so crispy, the colored tube on the surface is covered with tin foil.The oven temperature is regulated by the individual oven.