中國(guó)網(wǎng)站品牌欄目（頻道）
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| 吃姜餅可以暖心，定神，飽肚皮。 |
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To Pauline D. Loh, nothing spells festive like the spicy scent of gingerbread baking. She shares the recipe and some decorating ideas. This is the second year I am writing about gingerbread, breaking my own unwritten rule about not repeating recipes. But I have had too many questions about making gingerbread to ignore the requests. Personally, I love gingerbread. Characters from fairytales around the world peopled my own childhood, including a cheeky runaway gingerbread boy who got eaten by a fox before he got too far away. It saddened me, that story, so I started baking gingerbread boys and girls and decorated them in pants, skirts, pinafores and elaborate sweaters in a strangely compensatory way. It was a lot more fun than Barbie-doll paper cutouts. I have since taught many children the joys of making gingerbread, including my vast menagerie of godchildren. Some of them are almost grown now, and I hope they will keep the tradition going for their own kids as a heartwarming bonding experience. A cold winter day spent baking and decorating will chase the indoor fidgets and chills away, and they get to eat their own creations. It's also healthy (think ginger, honey and whole wheat flour) and better than fast food snacks full of preservatives and additives. The kitchen may need a good scrub later, but you can always make that fun as well. The secret is to delegate, delegate, delegate. Entertain the children with some history as you bake. Apparently, an Armenian monk brought gingerbread to France more than a thousand years ago and it spread to Germany and then Scandinavia. The spicy bread used a lot of ginger, which was believed to aid digestion. I guess they needed it, for history indicated that medieval recipes were heavy and stodgy. We can only imagine. When the gingerbread finally migrated to the United Kingdom via various Teutonic ancestors, it was embraced with great enthusiasm, and there is, according to Wikipedia, even a town that uses a gingerbread sign to welcome visitors. These days, gingerbread seems to hibernate in various recipe folders until the year-end festivities come around. And then you see elaborate gingerbread structures in hotel lobbies, and prettily packaged ginger cookies in the bakeries. It seems a rather bewildering choice, since the gingerbread house always triggers memories of the horrific tale of Hansel and Gretel, who were lured into a witch's den precisely because it was a gingerbread cottage decorated with candies. The thought-association boggles the mind. Better to use gingerbread as Christmas tree decorations. The gingerbread smells delicious, and when it is warmed by the Christmas lights, it's natural aromatherapy. Choose a theme for your tree and decide if you want stars, flowers, snowflakes or even bones. Just get the appropriate cookie cutters from specialist bakery suppliers in your area, or as I do, from the online shops. I always have a few gingerbread bones decorated for my French bulldogs every year, too. It's their treat, but I don't hang it on the Christmas tree because they are very weak-willed puppies. And of course, there must always be a generous batch of gingerbread boys and girls to distribute with care packages during Christmas. Recipe: Gingerbread cookies Ingredients (makes plenty): Dry ingredients: 2 cups all-purpose flour 1 cup whole wheat flour 1/2 tsp salt 1 tsp baking soda 1 tbsp ground ginger 1 tsp fresh grated ginger 1 tsp 5-spice powder 120 g butter, room temperature 100 g soft brown sugar 1 large egg; 160 ml dark honey Icing: Lemon juice; Icing sugar; Silver or gold dragees Food coloring Method: 1. Sift dry ingredients together. 2. Cream the butter and sugar until light and fluffy. Add the egg and honey and beat until well combined. Gradually beat in dry ingredients. 3. Divide dough into two batches. Wrap in plastic and chill. (Cold dough is easier to work with.) 4. Preheat oven to 175 C. Line baking sheets. 5. Roll out dough between two large sheets of parchment paper. The dough becomes tacky quickly if you roll on it directly. 6. Shape cookies and transfer to lined baking sheets. 7. If you are using the gingerbread as decor for the Christmas tree, you need to make a little hole in the cookies so you can hang them up. I find the best way is to use a drinking straw to poke a hole at the top of the cooking. It's neat and quick. 8. Bake cookies for about 12 to 15 minutes, depending on how large or small you have cut them. Watch the first batch to better estimate your timing. Cool cookies completely before icing. To make icing: 1. Sift icing sugar into bowl and add just enough lemon juice to form a spreadable icing. Add less rather than more juice and adjust the consistency till you get it right. 2. To color the icing, use a toothpick to add drops of color to the icing. I know it's Christmas, but please use less rather than more color, or it will all look like an Austin Powers Shagadelic party gone wrong. 3. Ice the gingerbread cookies and decorate as you will. |
對(duì)于Pauline D. Loh而言，沒有什么比烤姜餅飄出的辛香味道更有節(jié)日氛圍了。她給大家分享了做姜餅的菜譜和一些裝飾姜餅的創(chuàng)意。 這是我第二次寫有關(guān)做姜餅的菜譜了，打破了自己不重復(fù)推薦菜譜這一不成文的規(guī)定。但是，我有太多做姜餅的疑問，不能忽視自身的內(nèi)心需求。我本人喜歡姜餅。童話世界里的人物充斥著我的童年，有一個(gè)故事中，一個(gè)莽撞的姜餅小男孩從房子里逃跑出去，還沒有跑得很遠(yuǎn)就被一只狐貍吃掉了。這個(gè)故事讓我很難過，所以，我開始烘烤小男孩形狀和小女孩形狀的姜餅，給做好的姜餅小人裝飾上褲子、短裙、連胸圍裙和精致的毛衣。我用這種奇怪的方式尋求精神上的安慰。 這比做芭比娃娃的剪紙有趣多了。 我教許多孩子做姜餅，讓他們體會(huì)做姜餅的樂趣，我的一群教子也是跟我學(xué)做的姜餅?，F(xiàn)在，有些孩子已經(jīng)長(zhǎng)大了，我希望他們保留做姜餅的傳統(tǒng)，將來和他們自己的孩子一起做這項(xiàng)親子活動(dòng)。 烘烤和裝飾姜餅?zāi)茯?qū)走冬日的嚴(yán)寒，安撫人們焦躁的情緒，孩子們做完姜餅還可以吃。姜餅是健康食品，想想姜餅的配料吧（姜、蜂蜜和全麥面粉），它比里面全是食品防腐劑和添加劑的快餐和小吃要好很多。做好姜餅后，廚房需要好好地擦洗一下。但是，你也可以讓擦洗活動(dòng)變得很有意思。秘訣就是，放手、放手、再放手，派孩子們?nèi)プ觥?/p> 烤姜餅的時(shí)候給孩子們講講姜餅的歷史。一千多年前，一位亞美尼亞僧侶把姜餅的制作技藝從法國(guó)傳到德國(guó)，再傳到斯堪的納維亞半島。辛香的姜餅里面放了許多姜，人們相信姜有助于消化。我猜想，當(dāng)時(shí)的人們需要吃姜來幫助消化。因?yàn)槭妨嫌涊d，中世紀(jì)人們的食譜口味重、油膩。至于食譜到底是怎樣的，我們只能想象了。 日耳曼人的祖先把姜餅的制作技藝傳到了英國(guó)，受到了英國(guó)人的熱烈歡迎。維基百科上說，有一個(gè)英國(guó)小鎮(zhèn)甚至用姜餅做的標(biāo)識(shí)來歡迎客人。 最近，姜餅悄無聲息地淹沒在各色的菜譜中，像是在冬眠。直到年末的時(shí)候，這種有節(jié)日氣息的甜品才會(huì)露面：酒店大堂里是制作精致的姜餅，面包店里是打包精美的姜餅。 姜餅屋總使人想起童話故事《漢塞爾和格麗塔爾》（Hansel and Gretel）中的恐怖情節(jié)，姐弟倆就是因?yàn)榭吹搅搜b飾糖果的姜餅小屋而被引誘到了女巫的小屋。要不要吃姜餅屋成了一個(gè)令人困惑的抉擇，故事中和姜餅屋相關(guān)的情結(jié)縈繞在腦海里，揮之不去。 最好還是用姜餅來裝飾圣誕樹吧。圣誕彩燈通電后，被燈光照得暖暖的姜餅聞起來很美味。選擇一個(gè)主題來裝飾圣誕樹，看看你想要什么形狀的姜餅，是星星的、花朵的、雪花的還是骨頭的。 你可以從居住區(qū)里專門賣西餅店用具的商店里買點(diǎn)合適的餅干模具，或者，你也可以像我一樣在網(wǎng)上購買。 我每年也會(huì)給我的法國(guó)斗牛犬做點(diǎn)骨頭形狀的姜餅。骨頭形狀的姜餅是慰勞狗狗的，我不會(huì)把它掛在圣誕樹上，因?yàn)槲业墓饭穫円庵玖Ρ∪酢?/p> 當(dāng)然，圣誕節(jié)期間必須做一批裝有小男孩和小女孩形狀的姜餅愛心包裹來分發(fā)。 菜譜：姜餅 配料（若干）： 干貨食材： 2杯通用面粉 1杯全麥面粉 1/2茶匙鹽 1茶匙小蘇打粉 1湯匙生姜粉 1茶匙新鮮的生姜末 1茶匙五香粉 120克黃油，室溫軟化 100克棕色綿糖 1大枚雞蛋；160毫升深色蜂蜜 糖霜： 檸檬汁；糖粉；銀色或者金色的糖果 食物上色 方法： 1.把干貨食料過篩后混合在一起。 2.把黃油和糖混在一起攪拌至松軟起沫。加入雞蛋和蜂蜜一起攪拌，直到混合均勻。然后，慢慢把干貨食料加進(jìn)去。 3.把面團(tuán)分成2部分。用塑料包好冷卻。（涼面團(tuán)更適合做姜餅。） 4.把烤箱預(yù)熱到175攝氏度，把烤盤擺好。 5.在2大張烤盤紙上鋪好面團(tuán)，如果你直接在烤盤紙上鋪開，面團(tuán)很快就會(huì)變黏。 6.把在模具中成型的餅干排放在烤盤上。 7.如果你要用姜餅裝飾圣誕樹，你需要在餅干上穿一個(gè)小洞，這樣一來就可以往圣誕樹上掛了。最好的辦法就是，在用吸管在面餅頂部上戳一個(gè)小洞。這樣做干脆利落。 8.餅干大約烘烤12到15分鐘，烘烤的具體時(shí)間根據(jù)餅干塊的大小來把握。注意烘烤的第一批餅干，這能夠幫助你估計(jì)烘烤的時(shí)間。給餅干上糖霜前要使餅干完全冷卻。 上糖霜： 1.把過篩的糖粉放入碗里，加入足量的檸檬汁，以便形成一層容易涂開的糖霜。 加入少量檸檬汁，調(diào)整稠度，直到你感覺剛剛好為止。 2.用牙簽給糖霜滴上顏色。我知道這是圣誕節(jié)，但是請(qǐng)少用點(diǎn)顏色。否則，它看起來就會(huì)像影片《王牌大賤碟》（Austin Powers）里性感派對(duì)上的混亂狀況了。 3.給姜餅上糖霜，想畫什么裝飾都行。 相關(guān)閱讀 泰國(guó)大選提前投票受阻 當(dāng)局尋求收復(fù)被占領(lǐng)區(qū)域 美國(guó)重量級(jí)團(tuán)體支持希拉里競(jìng)選總統(tǒng) 已開始籌款 （中國(guó)日?qǐng)?bào)Pauline D. Loh） |
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