Gingerbread Courtyard

Name: Gingerbread Courtyard
Total time: 2 d
Yield: 5
Cuisine: Chinese
Ingredients: 100g corn starch; 400g Low-gluten flour; 100g butter; 50g brown sugar; 300g granulated sugar; 1 piece egg; 6g Cinnamon powder; 5g Ginger powder; 1 piece Egg white; 85g Hot water

by Tian Luo girl

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

5

Last Christmas, countless people asked me if I wanted to make a gingerbread man and a gingerbread house again, but I was very busy at school and never did it. Later, they promised everyone that they would make a gingerbread courtyard when they came home from the holiday. , I just got home on the second day of the Lunar New Year, and started work immediately on the third night, and it will be done in about two nights!
As for why I chose Siheyuan, it is probably related to a book I saw before. It is about the representative architectural style of China. The book published by Tsinghua University has a long experience. I have read the Beijing Siheyuan the most. Yes, it is very clear from the roof to the yard~
I feel that northerners seem to have a kind of Beijing complex, and they all want to go to Beijing to work hard in the future. I have been to Beijing several times. After all, it is the capital. Haha~ But the impression of Beijing is on the empty streets in winter nights. Binghuzi’s candy haws, singing Hao Yun’s song over and over-in fact, we are just a bunch of boring bachelors/we say grape sour if we can’t eat grapes/in fact, we wanted to marry a long time ago/but good men are already married/ ...
After all, I still like Hao Yun's song the most...

Gingerbread Courtyard

1. 50 grams of brown sugar, crushed, add 85 grams of hot water

2. Low-gluten flour mixed with corn starch

3. Add ginger powder, cinnamon powder and 300 grams of granulated sugar

4. Add 100 grams of melted butter

5. Add brown sugar water

6. After kneading the dough, put it in the refrigerator and let it stand for more than half an hour

7. Then it’s the time to challenge IQ... Draw a sketch, and then cut out the model with hard paper. ps My model is very small, 14 cm by 16 cm, so it’s extra effort...

8. Roll the dough into thin sheets with plastic wrap

9. Then carefully cut out the required model with a knife

10. Put it on the tin foil and let it rest for half an hour, then the middle of the oven is 170 degrees for 15 minutes~

11. The baked biscuits are basically not deformed, put them on the shelf and group them

12. Then follow the floor plan and take a look to see if the size is deformed (I adjusted the ps formula by myself, it is not deformed)

13. Only one egg white is needed for meringue

14. Add 50g sugar and beat until it is very viscous

15. Put meringue on the model

16. Assemble, be extra careful

17. Just follow the floor plan and set it up!

Tips:
1. A lot of corn starch is needed so that the dough is not easy to deform;
2. The relaxation time must be long;
3. Be careful when pasting;
4. Don't consider the size of the plate in the house like me to make this mini. The smallest part size is only half the size of my small fingernail. It is painful to paste it...