Castle Gingerbread House(cheng bao jiang bing wu )

Castle Gingerbread House

Introduction:

"Gingerbread house is an indispensable part of Christmas day. The gingerbread house is made of baked Gingerbread into mini house and other shapes, and then decorated with candy and decorations."

Production steps:

Step 1: pour all the ingredients into the bowl.

Step 2: stir slightly with chopsticks to form flocs

Step 3: mix and knead well by hand to make dough.

Step 4: at the beginning of kneading, the dough surface will be rough. Continue to knead patiently for a while until the dough is smooth. Put the kneaded dough in the refrigerator to relax for 1 hour.

Step 5: put the loose dough on the chopping board and roll it into a thin sheet with a thickness of about 0.3cm. (if the chopping board is not big enough, divide the dough into several small portions and roll them in several times.)

Step 6: take out the cut out drawing

Step 7: carve a biscuit model on the rolled dough.

Step 8: poke out the small eyes of the carved Gingerbread with a fork, place it on the baking plate, put it in the preheated oven, heat 180 degrees up and down the middle layer, bake it for about 12 minutes until you like to color it, and then take it out.

Step 9: beat the egg white to the coarse bubble state and add the powdered sugar

Step 10: drop a few drops of lemon juice, the thick state of the protein icing can be adjusted according to the needs, the base color of the protein icing should be a little soft, in a flowing state, the dripping lines can disappear within ten seconds, so that the background color will be uniform, bright and smooth; the protein icing of the painting pattern should be properly stiff, the dripping lines are not easy to disappear, which is very important Like easy modeling, lines will be obvious, clear, lasting. The protein cream can also be adjusted at any time. You can first add less sugar powder to dilute it, fill out the required part of the background color, and then add an appropriate amount of sugar powder and stir it again. This time, the mixed protein cream can be used to decorate the lines. Adjust the protein cream can be added according to the preferences of food pigments, out of the color you like, you can start to decorate.

Step 11: divide the cream into 5 parts and add pigment respectively

Step 12: put it into the decoration bag and tie it tightly

Step 13: cut a small hole at the end of the decoration bag. If you need to use it as a base, fill in the color first and flatten it with toothpicks. Then pick up the biscuit and knock it gently on the table. Shake the surface and wait for it to solidify. You can add other colors for painting

Step 14: first find the right place on the base to squeeze the icing, and then stick the wall on. You can support it for a while with the help of external objects or hands, and then it won't fall down. You can use colored sugar beads to decorate what you like.

Materials required:

Low gluten flour: 500g

Water: 60g

Butter: 100g

Brown sugar powder: 50g

Honey: 70g

Egg: 50g

Cinnamon powder: 2.5G

Ginger powder: 10g

Protein: 40g

Powdered sugar: 300g

Lemon juice: 10ml

Edible pigment: appropriate amount

Precautions: 1. The gingerbread dough needs to be relaxed for a while before rolling, otherwise it is easy to retract when it is rolled open or carved with a mold. Similarly, it's better to relax for a while before baking, otherwise it may be easy to deform; 2. If the shape and size of a plate of biscuits are different, the small biscuits will be baked first. Once the small biscuits are almost baked, take out the baking tray, take out the baked biscuits first, and then put the remaining biscuits back to the oven to continue baking; 3. Be patient when assembling the room. In particular, the roof must wait until the frosting is dry to prevent the roof from sticking down. 4. Brown sugar powder is rarely available. In fact, if you buy brown sugar in the supermarket, you can grind it into powder by yourself. 5. After the biscuit is carved with the mould, the rest of the dough can be kneaded into a new dough, rolled out (it's better to let it rest for 20 minutes), and continue to carve.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Cheng Bao Jiang Bing Wu