1. After mixing honey, sugar and water in a mixing bowl, heat over water until the sugar melts.
2. When the liquid is still warm and soft, sift in low-gluten flour, whole wheat flour and spice powder, and stir to form a dough.
3. Put the dough in a plastic bag, flatten it slightly, and leave it at room temperature overnight.
4. Prepare paper film. Draw a house model on clean cardboard or baking paper and cut it with a knife. I chose cardboard because it has a little thickness and weight, and paper molds are less likely to run around when cutting the dough.
5. Preheat the oven to 180 degrees C.
6. Roll the dough to a thickness of 2 cm, put it on a paper mold, cut the shape, and place it on baking paper.
7. Bake in the oven at 180°C for 10-12 minutes.
8. Take out the baked gingerbread embryos and place them on a heat sink to cool.
9. To make the icing sugar: beat the egg whites evenly with a whisk, add the powdered sugar three times, and mix well each time before adding the next time. And always pay attention to the consistency of the frosting.
10. The consistency is hoped that when the whisk is lifted, the icing in the basin can pull out a small hook (like wet foaming). If the frosting is too thin, add powdered sugar to adjust; if it is too thick, you can drip one or two drops of lemon juice at a time, mix well and dilute. Reach the desired consistency, stir a few more times until it is smooth, and then put it into the piping bag (with or without a piping mouth).
11. Cut the corners of the piping bag with a mini mouth, use the icing sugar as cement and combine the gingerbread embryos.
12. Don't be greedy, just glue one side at a time. After bonding, use a cup or other heavy objects to help pressurize, so that the gingerbread can be firmly adhered. The icing is dry and the cake base is firmly glued, and then glued to the other side.
13. The roof is finally glued so that it can be fixed upside down.
14. After the gingerbread house is glued, use the remaining icing to graffiti on the roof or wall, or stick chocolate rice, fudge, etc. as decoration.
15. When cutting, make the remaining gingerbread dough into a foundation. So remember to save some frosting and glue the house to the foundation. If the foundation is larger, you can also make some decorations on the foundation. want
16. When finished, sift the powdered sugar.
17. Deliberately made a small gingerbread house as a cup edge. To make the rim of the cup, the "front and rear doors" should be opened deeper (at least 2 cm is recommended), so that the rim of the cup will be more stable and look better when it is stuck on the rim of the cup.
Tips:To make a gingerbread house, I personally think that the most important step is to glue the gingerbread embryos. Be sure to remember that the frosting should not be too thin; don't be greedy when combining, just stick one side at a time, and use a cup or other heavy objects to help pressurize the gingerbread after bonding to make the gingerbread stick firmly.
