Christmas Frosting Gingerbread

Christmas Frosting Gingerbread

1. Christmas gingerbread: 20 to 30 pieces, depending on the shape of the cookie. Ingredients: 250g low-gluten flour, 50g butter, 30g water, 75g brown sugar, 35g honey, 25g egg, a little ginger powder, a little cinnamon on the surface Icing sugar: 200 grams of powdered sugar (sifted), 40 grams of egg white, 2 to 3 drops of fresh lemon juice
Tips: Use sterilized eggs; baking: 175 degrees, about 12 minutes. Gingerbread is a traditional cookie, a must-have for Christmas. It has a little ginger and cinnamon flavor. The gingerbread has a harder texture, which I have made. The hardest of the biscuits, so it is often used to build gingerbread houses. I buy commercially available brown sugar. Brown sugar generally has larger particles and larger lumps. At this time, it is recommended to use a grinder to break the brown sugar into brown sugar powder. Put the crushed brown sugar powder and butter into a bowl

2. Melt the butter in water, mix the butter and brown sugar powder evenly

3. Add water, honey and stir well

4. Add eggs and all flours, knead into a smooth dough, wrap it in plastic wrap and let it stand for 1 hour

5. Take out the resting dough and use a rolling pin to roll it to a thickness of about 3 to 4 mm

6. Use Christmas molds to form shapes on the gingerbread dough. The gingerbread dough is well molded, not sticky or deformed
Tips: The gingerbread dough will be neatly pressed for the first time. It is recommended that the remaining dough is kneaded into a dough and relax for half an hour to continue pressing. If it is not loose, the pressed biscuits will crack and shrink.

7. Place the biscuits on a tarp or oil paper, put it in the oven at 175 degrees, about 12 minutes, and it will be out of the oven

8. Cool out to room temperature

9. Ingredients: 200 grams of powdered sugar (sifted), 40 grams of egg white, 2 to 3 drops of fresh lemon juice
Tips: Use sterilized eggs to manually beat the egg whites until they are thick

10. Sift in the powdered sugar in batches to avoid splashing of powdered sugar

11. Whipped evenly

12. Add lemon juice and continue whipping manually

13. Just hit it with a hook as shown in the figure; if you need a thinner icing, add it drop by drop, and a little water can dilute the icing; if you need a harder icing, you can continue to add the sifted frosting Powdered sugar

14. Use a special small round flower mouth, put it in a piping bag, the icing method is as shown in the figure, just squeeze it on the biscuit as needed, or use food coloring to tint for various creations
Tips: Seal the endless frosting at a time, and it can be stored for about three days

15. The icing biscuits I made this time are relatively simple and easy to use snowflakes. Use your creativity and squeeze out various patterns.

16. How to make fondant Santa Claus: (The basic introduction and techniques of fondant have been posted a lot before, and you can read the previous post) This chapter is for decoration. If you don’t have fondant paste, you can skip it. Those who are interested in learning can take a look and take five. Fondant paste of various colors, white in nature, dyed in red, flesh-colored, black, yellow, and light green

17. Take a piece of red fondant paste and knead it into a cylindrical shape as the body; take a flesh-colored fondant paste that is slightly smaller than the red fondant paste and round it as the head; assemble the head and body with an adhesive

18. To make a Christmas hat: Take a piece of red fondant cream and knead it into a cone shape, with the upper part slightly curved

19. Take the white fondant paste and roll it flat, use a round knife to cut into long strips about 3 to 4 mm wide

20. Wrap the long strip around the bottom of the Christmas hat, make a circle, and glue the white fondant made into small balls on the top of the hat

21. Make Santa's beard: flatten the white fondant cream and cut it into a triangle as shown in the figure

22. Take two small pieces of white fondant and knead them into a drop shape

23. Place the triangular beard under Santa’s face and the drop-shaped beard on it

24. Roll the flesh-colored fondant into a round ball, point it in the center of the face as the nose; take two pieces of red fondant, knead it into a strip and stick it on both sides of the body as arms

25. Make a gift box: Take the light green fondant cream and make a square, and the sides are simply thin lines made of yellow fondant cream.

26. Flesh-colored fondant paste squeeze out your hands, stick it on your body, and stick the gift box on your body and hands

27. Use black fondant cream to form a very small ball and place it on your eyes. And rub two larger balls, symmetrically paste them under your feet as your feet, Santa Claus completes

28. Decorated with gingerbread