Christmas Brown Sugar Version of Gingerbread House
1.
Stir the flour, butter, egg and brown sugar together, set aside and let stand for 10 minutes.
2.
Place it on the chopping board and smash into a thin and even pie.
3.
Use a rolling pin to pierce the air out on the pie crust to prevent bulging during the baking process.
4.
Use a ruler to measure the square that is 12.5 cm long and 12.5 cm wide.
5.
The roof at both ends is 16 cm long and 7 cm wide.
6.
The triangle is 16 cm long and 10 cm wide.
7.
Preheat the oven to 180 degrees in advance and the upper and lower fire middle layer for 180 minutes, bake it and let it cool for later use.
8.
The egg whites and the powdered sugar and lemon juice are beaten with an electric whisk until thick and smooth.
9.
Squeeze icing sugar on both sides of the baked biscuit base, and glue the cover with icing sugar.
10.
Glue the triangle before and after using icing sugar.
11.
After the house is glued, use icing sugar to squeeze out the lace on the roof, and decorate it with colored sugar and silver beads.
12.
For the decorated finished product, sifting some powdered sugar on the surface is a bit like driving a foot in the snow.
Tips:
1. The biscuits should be as thin as possible when they are fully cooked, so that they will be evenly heated during baking;
2. When the frosting is beaten, try to beat it until it is sticky. If it is too thin and sticky, the house will not stick;
3. You can make four sets of gingerbread houses with today's amount, but you can reduce the amount if you don't want to make so many;
4. When cutting biscuits with a knife, do not place them on the silicone panel. The silicone panel is not afraid of hot but hard things.
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