Luzerner Gingerbreads
1500 g Birnensaft thickened
2000 g of milk
1000 g of cream
900 g of oil
750 g of sugar
4200 g Halbweissmehl
150 g Natron
45 g Sternanis
45 g of cinnamon
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Luzerner Gingerbreads |
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1500 g Birnensaft thickened 2000 g of milk 1000 g of cream 900 g of oil 750 g of sugar 4200 g Halbweissmehl 150 g Natron 45 g Sternanis 45 g of cinnamon |
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Production |
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Birnensaft milk, cream and oil ° C warm with the sugar on 40 to 50. The flour with the //Natron absieben// which spices add and form to a sooner soft dough. |
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Refurbishing |
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400 g pieces weigh up, these sufficiently Staubmehl around turn on and open Gemehlte metals easily sell directly by hand. Bake into Vorgedämpften stove ( 200 to 215 ° C ). The still hot gingerbreads warmed Birnensaft Glasieren. |