Gingerbread with Icing
1.
Prepare the required ingredients and seasonings
2.
Mix the gingerbread powder, eggs, honey, and syrup together
3.
Stir and fuse with a spatula to form a dough, wrap it in plastic wrap and put it in the refrigerator for 1-2 hours, or let it stand at room temperature for an hour
4.
After the rest is complete, roll the dough to a thickness of 6 mm
5.
Use the cookie mold to press out the cookie dough
6.
Brush the surface with egg yolk mixture (1 egg yolk + 8g of water), because I want to add icing to the biscuits, so I don’t use the egg yolk mixture here. If you don’t add icing, you need to brush the egg yolk mixture.
7.
Preheat the oven, bake the middle and lower layers at 160 degrees for 15-18 minutes
8.
Knock the egg whites into the plate, first use a whisk to beat up the white thick state
9.
Add powdered sugar twice or three times to beat, add a teaspoon of lemon juice on the way, and then use a whisk to make a smooth meringue
10.
The beaten meringue is pulled up with a whisk, and it won’t fall for a long time. It’s thicker.
11.
Separate the beaten meringue with several small plates
12.
Then add the right amount of food coloring to make the color you need
13.
Put the colored meringue frosting into small piping bags
14.
When using, cut a small opening at the tip of the piping bag to confirm the amount that can be squeezed out
15.
Prepare the prepared gingerbread and the required icing, colored sugar, etc., squeeze out the meringue evenly and forcefully on each biscuit to draw the outline
16.
Squeeze frosting of different colors into other blank spaces
17.
After being packed, gently tap the biscuits on the table to make the surface smooth, sprinkle with colored sugar, and solidify.
