纯素无蛋奶，适合纯素和蛋奶过敏人群~
用糖稀替代蜂蜜，用可可脂替代蛋白霜画姜饼纹路，利用预拌粉更方便。
可可脂的味道和姜、肉桂的味道很搭。
一半椰油，一半橄榄油更健康。

用料

糖稀

85g

椰油

40g

可可脂

适量

伊仕特姜饼预拌粉

350g

50g

橄榄油

50g

1g

无蛋奶纯素姜饼人的做法

  1. 姜饼粉筛过入
  2. 粉盆坐在电子秤上，倒入所需克数，用刮刀稍拌
  3. 椰子油微波叮化，倒入，稍拌
  4. 倒入备用的清水，盐，稍拌

  1. 橄榄油倒入后，用涂油的手抓拌均匀，和成团
  2. 保鲜膜密封，冷藏2小时以上

  1. 取出回温稍软，擀成5、6mm厚片

  1. 用姜饼人饼干模具压出形状

  1. 入冷冻室或冷藏稍冻硬些

  1. 烤箱预热170度，入烤箱25分钟
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  1. 烤好小心取出晾冷

  1. 可可脂微波叮化

  1. 入裱花袋或裱花笔，在饼干上轻点花纹

  1. 晾冷至硬即可

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