凭借其奇妙的芳香味，姜是冬季烘焙的胜利成分，特别是在饼干中。这是所有同样的香料，但在三个不同的顾客中，姜在饼干上是一个多功能的团队球员和第一串明星。虽然我是传统姜饼的忠实粉丝，但我也喜欢尝试不同的姜饼干，以超越预期的，单独或组合使用新鲜，干燥或结晶的姜，以及其他“助手”成分来提出最好的。betway电子竞技俱乐部

Fresh ginger provides a warm, mellow flavor with a citrusy liftin buttery cookies like theGinger & Lemon Cookies。A hit of lemon zest will enhance this trait in a truly delicious way.

Dried ginger has an earthy flavor that’s a natural with other baking spices like cinnamon or nutmeg,and it gives theGingerbread Biscottiand theGinger Snapsthe familiar gingerbready and ginger-snappy flavor that you’ll recognize as classic ginger. For the Ginger Snaps, I like to highlight this with a few grinds of cracked black pepper, whose heat turns ground ginger even spunkier.

Crystallized ginger lends sophistication, sparkle, complexity, and texture。我喜欢用干姜在串联中使用它Double Ginger Cracklesfor a flavor that’s smooth and spicy, with nubbins that offer a satisfying chewiness. Crystallized ginger adds sparkle to the Ginger & Lemon cookies, too.

Shopping for and storing ginger

Fresh ginger
Look for unblemished, firm roots and avoid the older, wrinkly ones. Fresh ginger keeps in the fridge for two weeks or so. To use, gently scrape away the thin layer of skin from a portion of the root with a spoon. For finely grated fresh ginger, I like to use a rasp-style grater.

Dried (ground) ginger
Like all dried spices, ground ginger’s intensity diminishes over time, so buy in small quantities and use it up within six months. If you’re not sure if your ground ginger is still fresh, smell it: It should have an assertive, spicy, gingery aroma.

Crystallized ginger
This soft, candied form of ginger is sold in many sizes, all of which are found in natural-foods stores, gourmet stores, Asian markets, and increasingly, in supermarkets’ spice sections. Whether you buy 1/4-inch-thick quarter-size rounds (my preference) or chopped or diced crystallized ginger, be sure it’s moist, pliable, and visibly coated with sugar granules. Kept in an airtight container, it will stay moist and fragrant for months.