GINGERBREAD
Yield 2- 9 x 13 sheet cakes
Equipment
- Stand mixer
- digital scale
Ingredients
Ingredient
- 494 g FLOUR ALL PURPOSE
- 339 g SUGAR GRANULATED
- 7 g SALT
- 8 g BAKING POWDER
- 9 g BAKING SODA
- 3.5 g CINNAMON GROUND
- 6 g GINGER GROUND
- 150 g SHORTENING
- 324 g MOLASSES
- 3 EGGS WHOLE,
- 296 g WATER WARM
- 296 g ICE WATER
- COOKING SPRAY NONSTICK
Instructions
Method
- Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, and ginger into mixer bowl.
- Add shortening, molasses, and eggs to dry ingredients. Beat at low speed 1 minute until blended; continue beating at medium speed 2 minutes. Scrape down bowl.
- Add water to mixture; mix at low speed only until batter is smooth.
- Lightly spray each pan with non-stick cooking spray. Pour about batter into each sprayed and floured pan.
- Using a convection oven, bake at 300 F. for 25 to 35 minutes or until done.
- Serve warm if possible.