Gingerbread House

Name: Gingerbread House
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Low-gluten flour; 40g butter; 75g brown sugar; 75g honey; 25g Whole egg liquid; 40g milk; 1g baking soda; 4g Turmeric powder; 1g Cinnamon powder; 150g Powdered sugar; 18g protein; 5 drops Lemon juice

by Follow the fish

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I don’t know if it was affected by the previous haze. Most of the children in kindergarten had cough and fever symptoms. Fat Bao was not spared. From Friday to today, the coughing keeps on. The child’s illness is really troublesome. It’s not an exaggeration to describe it. Fortunately, he is now willing to take medicine, otherwise I really don’t know what to do. I look forward to an early recovery. At the beginning of the month, I wanted to make a gingerbread house. Actually, it’s more accurate. I wanted to do it for Christmas last year. At that time, I drew the blueprints, but in the end it was still anticlimactic. This year I finally got my wish.

Gingerbread House

1. Before making a gingerbread house, design and draw a gingerbread house according to your own preferences. I made the simplest one

2. Cut each part with scissors

3. Put the butter in a container, and melt the insulated water; pour the brown sugar into the melted butter

4. Stir evenly with a whisk; pour in the whole egg liquid and mix evenly; pour in milk and honey and mix evenly

5. Mix low powder, ginger powder and cinnamon powder and pour in; cut and mix with a spatula; mix and knead to form a smooth dough

6. Put the kneaded dough in the refrigerator to chill and relax for 1 hour; sprinkle thin powder on the silicone mat, put the loose dough in and roll it out; roll it into a thin sheet of about 0.3CM thick

7. Put the pre-cut paper model on the dough; use a knife to cut the pattern on the edge of the model; put the cut dough on the baking tray (try not to deform); pierce some holes with a fork and relax for about 10 minutes , Put it in the preheated oven, fire 180 degrees in the middle layer, about 12 minutes, bake it to the degree of color you like, and then take it out; make a large dough piece as the base from the remaining dough, and use a cookie mold to carve out the Christmas tree. Ginger Wait for the biscuits, put them in the oven and bake; after baking all the biscuits, cool them down for later use

8. Meringue frosting: mix the egg whites with powdered sugar and whip; add lemon juice and continue to whip to become meringue frosting; put the meringue frosting into a piping bag for later use

9. Assembling: Place the baked gingerbread on the base. First assemble the bottom part, cut a small opening of the piping bag with meringue frosting with scissors, and glue the four biscuits on the front, back and side walls with the frosting; after the frosting is dry, "cover" the roof; then according to yourself Decorate the house well according to his preferences; finally sprinkle some powdered sugar on the whole house

Tips:
1. The gingerbread dough needs to relax for a while before it is rolled out, otherwise it will easily shrink when it is rolled out and carved with a mold. It is best to relax for a while before baking to prevent deformation;
2. The baking time of the biscuits depends on the size of the biscuits, and they can be taken out after the color is satisfied;
3. The consistency of the prepared meringue frosting can be adjusted freely according to needs. The icing used to glue the house can be thicker, you can add a little lemon juice or more powdered sugar;
4. Don't be impatient when assembling the house. Be sure to wait until the bottom is completely cured, and the frosting is dry before adding the roof and chimney. In addition, because the roof has a certain slope, you need to hold it by hand to prevent the roof from falling down.