Christmas Gingerbread House(sheng dan jiang bing wu )

Christmas Gingerbread House

Introduction:

"I've been in love with the gingerbread house for a long time. The house made of biscuits and sweets gives me a fairy tale feeling. From drawing "architectural drawings" to baking biscuits, decorating the wall, then laying the wall on the foundation, and finally to capping, this process lasted for three days. Although the process was complicated, it finally realized my childhood fairy tale dream. "

Production steps:

Step 1: prepare Gingerbread ingredients

Step 2: prepare decorative materials

Step 3: prepare architectural drawings

Step 4: soften the butter at room temperature, cut into small pieces, add golden sugar and stir

Step 5: add two eggs twice

Step 6: add honey

Step 7: beat evenly

Step 8: ginger powder, baking soda, cinnamon powder, salt into the low powder, mix well

Step 9: sift, add in the whipped butter and stir well

Step 10: knead into dough

Step 11: divide into small portions, wrap them in plastic wrap and relax for 1 to 2 hours

Step 12: roll the loose dough into thin sheets and lay the carved architectural drawings

Step 13: carve out the part

Step 14: put into the oven 180 degrees, middle layer, heat up and down for 10 to 15 minutes

Step 15: baked Christmas Gingerbread House pieces

Step 16: prepare the hard candy

Step 17: smash it and put it into the window frame. Melt it in the oven at low temperature

Step 18: the melted candy is the window glass

Step 19: bake a large piece of Christmas Gingerbread to make a courtyard, cool other parts, and paint with protein cream. The production photos of protein cream are omitted (four egg whites are added with 2.5ml Tata powder, and 600g sugar powder is added three to four times) and divided into five parts, one is white, and other colors are mixed with edible pigment

Step 20: start building the gingerbread house

Step 21: build separately

Step 22: build separately

Step 23: build separately

Step 24: build separately

Step 25: build a chimney with sugar and stick Dove chocolate beans on it

Step 26: finish the decoration

Step 27: Sprinkle moistureproof sugar powder to create a post snow scene

Materials required:

Butter: 200g

Low powder: 900g

Golden sugar: 180g

Honey: 250 to 300 ml

Sugar powder: 600g

Ginger powder: 10ml

Yugui powder: 5ml

Baking soda: 5ml

Salt: 5ml

Eggs: 6

Dove chocolate beans: right amount

Sugar cube: right amount

Candy: right amount

Tata powder: 2.5ml

Edible pigment: appropriate amount

Note: the protein cream must be sealed and stored. It is easy to dry. The sealed protein cream can be stored in the refrigerator for 2-3 days. Some Christmas biscuits are also made

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: sweet

Chinese PinYin : Sheng Dan Jiang Bing Wu