Second, gingerbread dough:
1, butter needs to be softened in advance, just press it gently with your fingers.
2. Sieve the powdered sugar in advance.
3. Because there are hard particles in brown sugar, it needs to be wrapped in a fresh-keeping bag and rolled evenly with a rolling pin to avoid hard lumps when mixing flour.
4. Minamata (corn syrup) cannot be replaced by honey. Note that the state of honey should not be too sticky, and its fluidity should be good, just like Minamata disease.
If you can't taste cinnamon powder and ginger powder, you can replace it with the same amount of low-gluten flour.
6. I use electric egg beater to stir the dough and adjust it according to the power. My Kewood has a high power and is used at a medium speed. It is better and more convenient for everyone to have a chef machine. Stir with the stirring rod in the chef's machine and flat, medium and low speed. If not, pumping eggs will be very hard! If you stir and knead directly by hand, it will not be so uniform.
Third, roll cutting.
1. Divide the dough into small portions, roll it into thin slices with greaseproof paper, and put it in the refrigerator. After rolling a piece, put it in the refrigerator immediately, and all the prepared noodles can be stacked together (when transferring the noodles, use a flat object, such as a flat baking tray or cutting board).
2. The dough is slightly hardened before cutting.
3. After cutting, remove the excess dough and put it in a fresh-keeping bag, which can be reused, but try not to exceed three times.
4. Cut out the pattern and prick the hole with a toothpick to prevent bulging.
In order to prevent the pattern from deforming when moving, it needs to be frozen in the refrigerator for a short time until it becomes hard, so it will be more convenient to take it down.
Third, baking.
1, which can be adjusted flexibly according to the biscuit size and oven temperature difference.
2, it is recommended to use a hollow baking mat, the bottom will be very neat.
3, there are many accessories, and the home oven needs to be baked several times to complete.
4. Boil acesulfame-K honey
1, see the steps.
2. If you don't want to use vinegar as glass, you can also consider using transparent plastic sheets or fish films instead.
Five, sugar coating
1, there is really no mash, so it can be omitted, in order to increase the viscosity and hardness of the icing.
2. When drawing patterns, most of them are paved, but the steps will be stipulated before the foundation is frozen.
Verb (abbreviation for verb) assembly
1. When assembling, if the corners of cookies are deformed or rough, you can trim them gently with a meat cutter.
2. When assembling, if there is an assembly gap between biscuits, it can be adjusted with sugar coating when bonding.
material
First, gingerbread dough
200g butter (softened)
200g powdered sugar (sieved).
Brown sugar (rolled evenly)100g
Water strips (honey)140g
Egg liquid 120g
Water 120g
Low-gluten flour1000g
Cinnamon powder 5g
Ginger powder 10g
Second, freezing.
500g powdered sugar
Protein powder 40 grams
Water chestnut (no need to put) 5g.
80 grams of pure water
Third, Su Ai sugar glass decoration
Purified water 12g
Aisutang 120g
Fourth, tools (houses)
(1), cookies
A set of A4 paper design drawings
Pencil 1
Compass 1
Scissors 1
Proper silicone oil paper
3mm scale plate (scale rolling pin) 2 pieces/1 piece.
1 fondant carving knife (art knife)
Steel fork or toothpick 1 /2
Engraving board (plane cutting board) 1 piece
Tang Tang pot 1
Probe thermometer (not available) 1
② Su Ai sugar.
Firearms (windproof lighters) 1
(3) Frosting
Appropriate amount of flower-mounting bag
Cleaning wipes 1 yuan
Red, green, blue and yellow pigments.
Pigment pen black
Frost vent needle 1
(4) assembly
Tweezers 1
Small lantern 1
Screen 1
Powdered sugar (sprinkled with snow) 1.
Christmas gingerbread house advanced edition scene gingerbread house Christmas sugar-coated cookies,
Draw the pattern first, and cut it open with scissors and a meat cleaver for later use (I am used to wrapping it with scotch tape to prevent oil from penetrating, cleaning it with disinfectant before use, or painting it with oil paper). Christmas gingerbread house advanced version scene gingerbread house Christmas sugar-coated cookies,
Step 1
Second, gingerbread dough
1, prepare materials
(Brown sugar is rolled evenly through the fresh-keeping bag with a rolling pin until there are no hard particles; Sieving the powdered sugar in advance; Low-gluten flour is sieved in advance)
~ then mix the materials separately.
(1), butter, powdered sugar, brown sugar and syrup are all poured into a larger basin.
(2) Mix the egg liquid with water (forget to take pictures)
(3) Mix the low-gluten flour, cinnamon powder and ginger powder for later use.
Christmas gingerbread house advanced edition scene gingerbread house Christmas sugar-coated cookies,
Second step
(4) Beat with electric egg beater at medium speed until the material 1 (butter, powdered sugar, brown sugar and water chestnut) is fluffy and light in color.
Note: If the power of the eggbeater is not very high, it is recommended to send butter first, and then add the following materials in stages: Christmas gingerbread house advanced version scene gingerbread house Christmas sugar-coated cookies.
Third step
(5) Slowly pour the material 2 (egg liquid, water) in several times (about 6-8 times) and stir evenly every time. Scrape it off with a scraper before hitting the basin wall, and then pat it evenly. Gingerbread House Advanced Edition Scene Christmas sugar-coated cookies,
Fourth step
(6) Mix the material 3 (low-gluten flour, cinnamon powder and ginger powder) with the egg, pour it into a butter basin, stir and mix it with a scraper to form a floccule, and then knead it into a ball by hand.