Christmas Gingerbread House
1.
Gingerbread house size chart
2.
Preparation of gingerbread ingredients (main ingredient column)
3.
Preparation of meringue materials (accessory column)
4.
Preparation of surface brushing materials (10 grams of eggs and 20 grams of water in the auxiliary material column)
5.
Mix all the ingredients together until there is no powder
6.
Then pour it on the silicone mat and knead it by hand. The surface of the dough will be rough when it starts to knead. Knead patiently until the surface of the dough is smooth.
7.
Put the kneaded dough in the refrigerator to relax for 1 hour
8.
The loose dough is placed on the table and rolled into a thin sheet about 0.3 cm thick
9.
Put the cut model paper on the noodles and use a knife to cut out patterns (if you have extra noodles, you can make a fence at will)
10.
Place the cut dough pattern on the baking tray, and use a fork to evenly pierce some small holes
11.
After brushing the egg with the egg liquid and mixing the water, brush a layer on the pattern of the pierced dough
12.
Let stand and relax for about 20 minutes, then brush with a layer of egg water, put in the middle of the oven, and bake at 180 degrees for about 15 minutes, and bake until the color you like, take out and cool.
13.
Make meringue in the cold process, beat the egg whites and powdered sugar together
14.
Add lemon juice in the middle and beat to a suitable consistency to form a meringue
15.
After the meringue is ready, put it in a piping bag, cut a small opening in the piping bag, and glue the four walls of the main room on the bottom of the cake.
16.
When the meringue that sticks to the main room is dry and sticky, then stick the two front side sheets on the front side and wait for it to dry.
17.
Then glue the two roofs of the main house and wait for it to dry
18.
Then glue the two pillars of the small shed in front of the gate and the shed, stick the door and wait for it to dry
19.
Then glue the two roofs of the side house and wait for it to dry, and glue the fence and wait for it to dry.
20.
It’s best to use meringue to put a layer of meringue on the bottom pie chart, and then decorate it as you like.