1. Draw the drawings first, and cut the parts of the gingerbread house for later use.
2. After the butter has softened at room temperature, add 25 grams of powdered sugar and beat until white. Add egg liquid in portions and beat well.
3. Add 20 grams of hot water to the brown sugar and stir until it melts and let cool. Pour into the butter and stir well.
4. Sift in low flour and ginger powder.
5. After mixing into dough, wrap it in plastic wrap and put it in the refrigerator to relax for 1 hour.
6. Cut a piece of oiled paper, roll the refrigerated dough to a thickness of 0.3 cm, and place the cut drawings on it, half as a gingerbread house, and half as a base.
7. After removing the excess part, let it stand for 20 minutes.
8. Pierce some small holes with a fork, put it in the middle of the oven, heat up and down, and bake at 170 degrees for 15 minutes.
9. Let the baked noodles cool.
10. Mix 7 grams of egg white with 50 grams of powdered sugar and mix well.
11. With two cups supported, the gingerbread house can be glued with meringue frosting.
12. After the main body of the gingerbread house is glued, wait for the meringue to solidify.
13. Glue the main body of the gingerbread house to the base and glue the fence. Add 3 grams of egg white to the remaining meringue and squeeze it on the roof with a piping bag to allow the meringue to flow down naturally.
14. Dip a bit of water with the tip of your chopsticks, stick colored sugar beads, and stick them on the gingerbread house one by one.
15. The gingerbread house is ready!
Tips:The meringue frosting of the sticky gingerbread house is thicker, so 50 grams of powdered sugar and 7 grams of egg white are added. The meringue frosting on the decorative surface is thinner, so you can add 3 grams of egg white at the end.
Before baking the gingerbread house, let it stand for 20 minutes so that the baked noodles are not easy to deform.
