🎄On Christmas, making ginger man sand cookie cake

Hello, I'm Gayedang🧑‍🎄
Today, I'm going to make a good song for Christmas
Let me make a large ginger man sand cookie cake.
It's a very simple butter cream with Ivoire
I tried sanding with Orelys ganache.
Valrhona orelys is chocolate with muscovado sugar
Muscova also has the unique flavor of sugar
It goes very well with ginger and cinnamon
I recommend you to try it.
If you don't like the scent of muscovado
caramel-flavored white chocolate
I also recommend Dulce.
In the video, I introduced two ways to make cookie dough without a machine and make it with a food processor
When you make FRAISER, the temperature of the dough you make by hand is relatively high
It's good to pre-paste 30 minutes to 1 hour after refrigeration.
It's because when butter melts, the cookie tastes different
It also droops when working.
If you make it with a food processor, even after it's finished
Since the dough is cold, I'll use FRAISER right away
You may proceed with it.
Excessive FRAISER results in gluten formation
The texture gets tough and the cookies can be small
Make sure you don't hit too much or exceed the number of tasks
Overall, it is appropriate to do the steaming work about once or twice.
cookie dough
butter 150g
Sugar Powder 96g
cake flour 240g
almond powder 30g
3g of ginger powder 3g
2.3g cinnamon powder 2.3g
egg yolk 21g
white egg 25.5g
salt 1.5g
① Beat the butter at room temperature.
② Mix the sifted sugar powder.
③ Mix eggs and salt, then divide and mix.
④ Mix in the sifted flour.
⑤ Refrigerate for 1-24 hours.
⑥ Push 5mm and refrigerate until firm.
⑦ Cut it with a cookie cutter and place it on the air mat for 160℃/25 minutes to bake (based on smeg)
⑧ Cool completely with an oven pan and use it.
Butter cream
butter 180g
White chocolate (Ivoire) 144 g
① Beat the butter at room temperature.
② Mix with melted chocolate at 32°C.
③ Use after whipping.
Ganache
Orelys 180g
heavy cream 100g
honey or invert sugar 12g
butter 15g
① Melt half of the chocolate.
② Heat whipped cream and honey to about 40°C and mix with chocolate.
③ Add the butter at room temperature and mix.
④ I use it when it has a good texture to squeeze.
Kanashwa and butter cream can be refrigerated for about a week.
The finished cake can be stored frozen for about two weeks.
When refrigerated, it is recommended to eat it within 2 days.
📍When using the recipe, please identify the source.
Other than sales, we don't want commercial benefits such as secondary editing, video production (re-contentization), classes, etc.
Instagram : / gayedang.__
Thank you for watching the long video 😊

[@zacharywong483]

That looks absolutely spectacular!

[@user-qm3yj5rp8g]

진저맨 쿠키 귀여워요~😊

[@gayedang]

앗 감사합니다💗 맘처럼 잘 그려지진 않았지만 하찮은 느낌이 있네요😂ㅎㅎㅎㅎ

[@user-jc2of6ch4p]

안녕하세요 예당님! 궁금한 게 한 가지 있는데 타르트 반죽이나 버터 쿠키를 만들 때 보통 프레제 작업이 필수적인데, 가정에서야 손으로 한다지만 대량생산을 하는 업장에서도 프레제 작업을 손으로 하나요..???? 문득 궁금해져 댓글 답니다!! 항상 잘 보고 있습니다❤❤

[@gayedang]

안녕하세요~반갑습니다☺️
일단 제가 다니던 회사에서는
엄청 큰 반죽기를 썼어서
혼합 횟수 자체가 많았어요
그래서 달걀이
뭉치는건 크게 없었습니다
영상처럼 스크래퍼같은 도구로
밀어펴지 않아도 잘 섞여 있었어요
대신 반죽 시, 주걱으로 자주 정리해줬습니다
양이 워낙 많아서
소분한 후 남은 작업을 하는데
반죽을 정리하다 보면 또 섞이게 되더라구요
덜 섞였다 싶으면 손바닥으로 밀어펴
프레제 작업을 해주었고,
작업대에 두는 스탠드 믹서,
푸드프로세서로 만드는 정도의 양은
스크래퍼로 프레제 작업을 해줬던 것 같습니다
반죽을 저만 하는게 아니였어서
잘 섞인 것 같으면 손으로도 하고
그때그때 상태에 따라 달리 해줬어요
항상 들려주셔서 감사합니다😊

[@user-jc2of6ch4p]

@@gayedang 헉!! 친절하고 자세한 답변 감사합니다🥰