Page 28 - Pastry & Baking Magazine

Regional Showcase
26
Pastry & Baking North America
These are one of the most popular
cookies at our bakery/café – one of our
customers buys 7 of them each Sunday
to snack on throughout the week.
They’re crammed with crystallized
ginger and have just enough molasses
to keep them soft and chewy for days.
The butter flavor figures prominently, so
be sure to use the best sweet (not overly
cultured) butter you can find.
1.
Process the crystallized ginger in a
Robot Coupe until the pieces are ¼”
and less. If your ginger is very soft,
use a portion of the sugar from the
formula to help prevent sticking.
2.
In a 20-quart mixer with a paddle,
cream together (on speed 1) the
butter and sugar until no lumps
remain.
3.
Add the molasses and egg. Mix a
bit to combine, scrape the bowl and
paddle and mix until smooth (again,
on speed 1).
4.
Mix together the chopped crystallized
ginger and the dry ingredients.
5.
Add these dries to the bowl and mix
to combine.
6.
Scoop and flatten the cookies on
parchment. Freeze.
7.
Cover the cookies in granulated sugar
and bake frozen, 330˚F for 15-18
minutes or until the edges are set
and the centers have just started to
collapse.
Ginger Jumbles
Minneapolis
SolveigTofte
Co-Owner/Head Baker
Sun Street Breads
4600
Nicollet Ave.
Minneapolis, MN
Your Notes
Ingredient
Bakers Percent
Kilograms
Unsalted Butter
56.5%
0.863
Sugar
75.0%
1.145
Molasses
18.5%
0.283
Eggs
16.5%
0.252
AP Flour
100.0%
1.527
Baking Soda
3.2%
0.049
Cloves
0.4%
0.006
Cinnamon
0.4%
0.006
Salt
1.5%
0.023
Crystallized Ginger
55.0%
0.840
TOTAL
327.0%
5.000