Mini Christmas Gingerbread House

Mini Christmas Gingerbread House

Introduction:

"Christmas is coming. I made a mini gingerbread house. It's small. I can hold it in my hand."

Production steps:

Step 1: first draw the drawing and cut the parts of gingerbread house.

Step 2: soften the butter at room temperature, add 25g sugar powder and beat until white. Add egg liquid in several times and beat well.

Step 3: Add 20 grams of hot water to brown sugar and stir until melted. Let cool. Pour into the butter and stir well.

Step 4: sift in the flour and ginger powder.

Step 5: wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 6: cut a piece of oil paper, roll the frozen dough into 0.3cm thick, put on the cut drawing, half make gingerbread house, half make base.

Step 7: remove the excess and let stand for 20 minutes.

Step 8: Pierce some small holes with fork, put them in the middle of oven, heat up and down, bake at 170 ℃ for 15 minutes.

Step 9: cool the baked dough.

Step 10: mix 7g egg white with 50g sugar powder.

Step 11: use two cups to support the gingerbread house, and then you can glue the gingerbread house with protein icing.

Step 12: after the main body of gingerbread house is glued, wait for the protein icing to solidify.

Step 13: stick the main body of gingerbread house on the base and stick the fence. Beat the remaining protein cream with 3 grams of egg white and squeeze it on the roof with a flower mounting bag to let the protein cream flow down naturally.

Step 14: dip the tip of chopsticks in a little water, stick the colored sugar beads, and decorate the gingerbread house one by one.

Step 15: gingerbread house is ready!

Materials required:

Low powder: 125g

Butter: 25g

Egg liquid: 25g

Powdered sugar: 75g

Brown sugar: 10g

Hot water: 20g

Ginger powder: half teaspoon

Colored sugar beads: a little

Egg white: 10g

Note: sticky ginger cake house protein icing to viscous some, so 50 grams of sugar and 7 grams of egg white. The protein icing on the decorative surface is thinner, so you can add another 3 grams of egg white at the end. Let it stand for 20 minutes before baking in gingerbread house, so that the dough is not easy to deform.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet