Dream Castle Gingerbread House(meng huan cheng bao jiang bing wu )

Dream Castle Gingerbread House

Introduction:

"It's a Christmas gift for little kids. Little girls love fantasy, Cinderella, snow white and prince charming! ~~~I want to have my own dream castle. Every girl loves it

Production steps:

Step 1: Materials: 500g low gluten flour, 100g butter, 60g water, 50g brown sugar powder, 100g sugar powder, 70g honey, 50g egg, 10g cocoa powder, 2G baking soda. Surface brush: 10g egg, 20g water. Protein icing: 40g protein, 300g sugar powder, 10g ~ 30g lemon juice (half of the amount of protein cream is adjusted at a time, used for bonding first). Decoration: chocolate bean, chocolate star hard candy Green 180 degrees preheat the middle layer, up and down 180 degrees, about 12-18 minutes Gingerbread practice: brown sugar and butter mixed, water heating until brown sugar dissolved, no particles

Step 2: add the powdered sugar and stir until it is completely fused to form a paste

Step 3: add the egg, stir well, add water, stir well

Step 4: add the egg, stir well, add water, stir well

Step 5: add honey and stir well

Step 6: mix the low gluten powder, cocoa powder and baking soda, sift them into the paste and knead them into a dough. Knead the dough until the surface is smooth and put it in the refrigerator to cool and relax for 1 hour

Step 7: roll the dough into pieces about 0.3cm in thickness (use two rulers with the same thickness on both sides, so you can roll out beautiful pieces). If there is a window pattern, it is recommended to slice the dough directly with a wallpaper knife on the baking tray. If it is not easy to handle on the cutting board, the shape will be damaged

Step 8: this pattern is another gingerbread house pattern I made. I didn't bother to shoot this one, so I didn't shoot it. That's the general meaning.

Step 9: hard candy you need

Step 10: protein cream: mix the protein and sugar powder, stir well and add lemon juice (the consistency of the sugar cream depends on the amount of lemon juice). The adhesive parts need to be thicker, and the decoration needs to be thinner (it's better to pull the egg beater to prevent dripping, if it's too thin, it won't dry for a long time, and you need to press it with your hand) and put it into the flower mounting bag

Step 11: use protein sugar cream to glue all parts. Make one piece for No. 1, No. 2 and No. 3. The thickness of this part should be 0.5cm. The shape of No. 1 digging out the door, but the door can't be made into glass, so the princess can't get out. Dig out the window between No. 2 and No. 3. Remember that only No. 1, No. 2 and No. 3 need 0.5cm thick, and other parts are 0.3cm

Step 12: make one on the 4th

Step 13: make one piece for No.5 and No.6

Step 14: make one on the 7th

Step 15: make 2 pieces for No. 8, dig out holes in the middle to make glass, one piece in front of and one piece in back of the house, and 4 pieces for No. 9, dig out holes in the middle to make glass windows

Step 16: separate No. 10 and No. 11, make No. 10 into two pieces, and No. 11 into four pieces, the roof of the small side house

Step 17: the roof of No.12 small side house needs to be made into 4 pieces. First, the house can be glued up for standby. There are windows. Where glass needs to be made, break the hard sugar. The oven is 150 degrees. The hard sugar can be filled in the place where glass needs to be made and leveled. Where there are doors and windows, squeeze protein cream to dry

Step 18: make 2 pieces on the 13th, which is the small house at the top of the castle

Step 19: make 2 pieces on the 14th, which is the small house at the top of the castle (it can be glued up first for standby, and then glued to the top of the castle when it is used)

Step 20: make one on the 15th. It's the cloister in front of the castle

Step 21: make a wall behind the castle on the 16th

Step 22: make two walls on the 17th, which are on both sides of the castle

Step 23: Needless to say, on the 18th, it's OK to make three Christmas trees!

Step 24: the last is the base. Cut the rest of the biscuits casually. Fork all the biscuits with a fork, put on the egg water for 20 minutes, preheat the oven 180 degrees, heat up and down, and bake for 12-18 minutes. If the protein cream adhesion is not hard place need to use things slightly, a little bit dry ha, the final decoration is successful, this dream castle does not need too much decoration, otherwise it will lose the taste of mystery ah, this tired, midnight, wish you a merry Christmas in advance!

Step 25: the last is the base. Cut the rest of the biscuits casually. Fork all the biscuits with a fork, put on the egg water for 20 minutes, preheat the oven 180 degrees, heat up and down, and bake for 12-18 minutes.

Materials required:

Low gluten powder: 500g

100g butter

Brown sugar powder: 50g

Powdered sugar: 100g

Water: 60g

Honey: 70g

Egg: 50g

Cocoa powder: 10g

Baking soda: 2G

Egg liquid: (surface brush liquid) 10g

Chocolate beans: moderate

Chocolate stars: right amount

Hard candy: right amount

Protein sugar cream: (protein) 40g

Lemon juice: 10g ~ 30g

Note: if the protein cream adhesion is not hard place need to use things slightly top, a while dry ha, the final decoration is successful, this dream castle does not need too much decoration, otherwise it will lose the taste of mystery, ah, this tired, midnight, I wish you a merry Christmas in advance!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Meng Huan Cheng Bao Jiang Bing Wu