EntranceHow to make a gingerbread house with your own hands. Gingerbread House: Cake Recipe for New Year and Christmas
This recipe is amazing, the aroma of this house is so maddening, attractive that you want to eat everything at once! But don't do it! The most delightful thing is that bright taste and the aroma opens in 2-3 weeks! Then your house will begin to emit such an aroma that you will immediately understand - it's time! If you cook this house for Christmas, then until the end of January it will delight you with both taste and aroma! Immediately after baking, as soon as the dough cools, it becomes hard, but by the time it ripens, it becomes soft, sometimes even the roof collapses - it will be so soft and melt in your mouth. This recipe for a gingerbread house is also suitable for beginner housewives!
How to make dough for a gingerbread house:
(Recipe honey dough was published in the magazine TORT-DECO, author Svetlana, personally tested, recorded from my own experience)
To prepare this test you will need:
500 gr. honey,
2 eggs,
500 gr. Sahara,
300 gr. oils,
50 gr. cocoa,
2 tsp baking powder
3 art. l. rum or cognac or 3 drops of flavoring,
Spices - 1 tsp cinnamon, a pinch - cardamom, cloves, ginger, anise,
Zest of 1 orange and 1 lemon
Vanilla,
1250 gr. flour.
Step-by-step preparation of dough for a house for Christmas:
1. Put honey, sugar and butter into a large container (heat-resistant). We put on a slow fire and heat, stirring. Make sure it doesn't boil!! We are waiting for the complete dissolution of sugar - we take the mixture into a spoon and pour it back, making sure that there are no sugar crystals in the mixture! Remove from heat and leave to cool until warm.
2. Mix half of the flour with spices, baking powder, zest and cocoa.
3. We introduce eggs into the warm honey mixture, not beaten, but simply mixed until smooth, in 2 doses. Add rum/cognac.
4. Gradually stir the spicy flour into the honey mixture with a spoon. Next, we begin to add a little the rest of the flour, but not all. We bring the dough to a state of dense and elastic. And put the dough in a bag in the refrigerator, lie down. So the properties of the test will be revealed. Usually the dough rests overnight, the next day you can start adding the rest of the flour. Flour is mixed into the dough until it is elastic, but not hard.
It is not recommended to mix all the flour indicated in the recipe. I have had cases where much less flour was needed, and also once more flour was included than in basic recipe. This happens because of other components - for example, because of the quality of honey.
In order to understand whether there is enough flour, it is necessary to roll out the dough (not thinner than 5 mm) and cut something not large. I usually try on the Christmas tree (Photo 2). If the Christmas tree has lost its shape (photo 3) - stir in the flour more boldly! (Photo 4)
Photo 2 Photo 3 Photo 4
BAKE at 180 degrees. AT original recipe it was written 20 minutes, according to experience - no more than 10 minutes. And then, after 8 it would be necessary to make sure that it does not burn!
Well, we have the dough ready, you can take on the house! We take absolutely any house template! I made very small ones and made the template myself. If it’s difficult for you to draw a template for a gingerbread house, you can take it ready in the previous article How to make a gingerbread house, a recipe for roe and gingerbread, a master class. or count by cells and draw the same on a notebook sheet.
We roll out the dough, and remember that it should be at least 5 mm. Otherwise, the obo will then become very hard and never become soft. We lay out the template and cut out the details. Lay them out on parchment.
And we bake.
If it's on fire...
If during baking it just so happened that it got a little burnt, do not be discouraged.
We take a knife and scrape, only carefully so as not to break the workpiece. If uneven edges are obtained, then during assembly the house can “go”. To avoid this, you can also cut the edges with a knife, or rub on a grater. Then your blanks will become even and the house will be easier to assemble!
Everything, the blanks are ready! The dough is enough to make 4 small gingerbread houses or 1 large one with various decorations such as Christmas trees, fences, etc. It depends on your template! Leftover dough can either be left in the fridge or frozen! It is well kept!
How to build a gingerbread house:
We will connect and decorate blanks sugar icing.
How to make icing sugar for a gingerbread house:
I take the following ratio: for 1 protein, about 200-250 grams of powdered sugar. Why approximately, because proteins are also different, you need to look at the mass. But it is not necessary to draw a conclusion whether it is enough or not immediately, as they began to beat with a mixer, but after 3 minutes, when the mass turns white, and if it is liquid, then add more powder! Powder must be used only purchased! Otherwise, you will come across large particles and the color will not be white. AT industrial production powders, additional cleaning units and special equipment are used, making the grinding sooooo fine. By the way, it is best to additionally sift the purchased powder through organza, then the glaze will be perfect.
It is necessary to beat until soft peaks, if it turns out too liquid, then everything will flow, if it is too thick, then it is difficult to apply and will not stick to the workpieces.
There are several ways to apply icing on blanks: using purchased pastry bags, using regular sharp-edged bags, using a syringe, or cream nozzles.
I have different attachments - however, for those who are passionate, I recommend buying them! There is great potential for creativity! Therefore, I will tell you how I decorate with these nozzles.
Nozzles can also be placed in a pastry bag, but I find this a waste of money. Because these bags are disposable, then just throw them away))) I suggest making parchment cornets (you have it, since you baked on it!)
How to make a cornet - a bag for icing with your own hands:
Cut off a triangular piece from your roll of paper,
and cut into triangles. It turns out 4 triangles. We cut carefully, then the quality of the made cornetik depends on this.
and connect with the corner.
We do the same with the other edge, bringing it to the same corner.
The resulting edge is wrapped inward,
carefully cut in two places and wrap a piece on the outside to fix it.
So, we are ready to assemble the gingerbread house, we have blanks, icing, and cornets.
How to build a gingerbread house!
We cut off a corner from the cornet, insert the nozzle into it and apply glaze with a spoon. We wrap the edge and fasten.
We begin to paint the details, this time I first made out the blanks and only after I assembled it, but you can also paint the already assembled house.
When painting, it all depends on your imagination, you can make a complex drawing depicting flowers or brickwork, I had a simple drawing available to everyone! She made an imitation of tiles on the roof, and decorated the sides with simple curls. It looks beautiful if you cover the entire sidewall with glaze, let it dry and paint on top, but it turns out a lot of glaze, and I had a house for children!
When the design of the blanks is completed, it is necessary to give time to dry, you can drink tea))))
Then you can start building your house! You can assemble the house both on a gingerbread base, and like me, on any other stand - I have disposable plates. They begin to collect from one of the end parts and sidewalls - glaze is applied and, as it were, glued to each other. If the glaze is liquid, then it will be difficult to stick, because. will not hold, if it is thick, then it simply will not apply.
We glue all 4 sides, and let them dry - I gave them 20 minutes!
We hold both sides of the roof for some time so that they do not roll down, and leave to dry a little. After that, you can start making snow decor from the remaining glaze! Don't forget to make icicles from the roof!
This time my windows are empty, for lack of opportunity to buy marmalade in Egypt. But if there is such an opportunity, we buy either solid large pieces, or a straight piece (sold in large supermarkets, in briquettes). Cut off, or take a ready-made marmalade, and glue it on the icing in place of the window! After drying, you can decorate the window with snow decor. You can also make shutters for windows from the cut out part and glue them on the glaze as well.
Sincerely,
Antonina Bodyagina
[email protected]
Many step-by-step master classes with photos on baking and sweets, dozens of recipes delicious cupcakes can be found under the heading ABOUT DELICIOUS! Enjoy your meal and inspiration!
Section "TABLE SETTING, DECORATION OF DISHES, ETIQUETTE"
The section helps to decorate a variety of dishes with minimal effort.
Chapter
3rd page of the chapter
gingerbread house
DIY gingerbread houses, step by step photos
Part 3
BUILD A gingerbread house, castle or palace
Recipes with step by step photos
As well as:
Cookie and waffle houses
gingerbread trees
Painted New Year's gingerbread and gingerbread valentines
If the rolling pin is wooden, soak it several times at intervals of 1-2 hours with a generous amount of sunflower oil(it will soak into the wood), then let it "dry out" for 5-7 days ( sunflower oil polymerizing, hardening in air, unlike olive oil).
After impregnation and drying, a wooden rolling pin (or a wooden cutting board) will become "eternal", non-hygroscopic and easy to clean.
A very useful technique when rolling out dough:
The process of making gingerbread houses is the same and necessarily includes rolling gingerbread dough into a layer of the desired thickness for subsequent cutting out of it details.
When rolling out the dough with a rolling pin into a layer, it is convenient to use the slats of the desired thickness laid on the sides, as shown in the photo.
This allows you to make the layer perfectly even in thickness and with straight side edges (which significantly reduces the number of trimmings when cutting the house).
Details of gingerbread structures are glued together:
- or white or dark chocolate heated in a water bath (this is the most convenient to use, strong enough and quickly hardening connection),
- or thickly boiled (caramel) hot sugar syrup or sugar fondant (see) with the addition of citric acid (a drop of such syrup hardens on a saucer; lemon acid prevents the crystallization of sugar and is added to obtain a pleasant sweet and sour taste syrup),
- or - sugar-protein drawing mass.
It is convenient to use glass jars of suitable dimensions, partially filled with water for their stability.
Various patterns are drawn in white and tinted in different colors and imitations of snow are made.
For drawing and snow, you can also use the confectionery.
Snow sprinkles are represented by powdered sugar (it is carefully sprinkled through a strainer) or coconut flakes, or a mixture of them.
Decorative multi-colored figurines for decorating compositions with houses can be sculpted from densely diluted, from and from.
Windows of gingerbread houses:
- or before assembly, draw on baked parts,
- or they are made in the form of open slots, decorated along the edges or; they do this more often if they fill the house with sweets, which are beautifully visible through the cut openings;
- or from the inside, close the slots of the windows with thin slices of marmalade, gluing them:
- or make candy windows (stained glass windows): for this, the finished baked parts with cut windows are placed face up on lightly oiled foil, the windows are covered with crushed candy and placed for 1-2 minutes in the oven, heated to 220-250 gr. C, where candy crumbs are fused into a thin monolithic layer.
The process of fusing candy crumbs in the oven is very short, and it must be monitored visually in order to remove the parts from the oven in time. Because shortly after the melting of the candies, they will begin to burn out rather quickly into a bitter brown sugar burnt, which should be excluded.
By filling different parts of the window with candies of different colors, you can get beautiful multi-colored stained-glass windows that will look especially impressive when illuminated from the inside.
Lollipop windows also decorate "stained glass" cookies from shortcrust pastry or "stained glass" gingerbread.
O stained glass cookies see at the end of this page.
Assembling a gingerbread house from parts with figured candy windows.
In this case, the parts are glued
Smoke from the chimney often depicted as cotton candy.
It is recommended to develop the design and drawings of your gingerbread house (castle, palace) on your own.
If you are not very good at architectural drawing, glue the made cardboard (or thick paper) patterns into a whole product and make sure that all the parts fit well together. Then separate the patterns and use for cutting gingerbread parts.
On this page we will look at several examples of building different gingerbread houses. We recommend reading them all.
Mastering the techniques used in their manufacture will allow you to build any house or a whole gingerbread palace to your liking.
USEFUL VIDEO INSTRUCTIONS:
Training gingerbread house
for beginner gingerbread house builders
- simple and beautiful
In its manufacture, all the main stages of gingerbread housing construction are shown.
We recommend that all work, from design, be carried out with children.
1. Designing a house and creating template drawings.
Let's draw on paper and cut out patterns (templates) of the details of the future gingerbread house:
2. Then we start preparing the dough.
Those who have never made gingerbread dough products should first bake homemade gingerbread cookies from it several times to gain experience, and only then make gingerbread house details from gingerbread dough.
Therefore, in this case, we will use not, but a suitable one with a baking powder.
See also recipes on page .
NOTE 1.
Without any experience, you can easily and simply use the ancient dough recipe for (perhaps this best dough for gingerbread). If desired, the following spices can be added to it, as well as dry berries ground into powder.
NOTE 2
In this recipe, to prepare the dough, you need liquid honey. If the honey is candied, i.e. crystallized (good honey candied no later than October 20 - see), it must first be melted with stirring in a hot water bath.
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On a baking sheet, heat the butter, molasses and honey, mix and cool slightly. |
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Lay the house front template on the pastry sheet and cut out the windows and door, side walls and roof. |
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Whip the egg whites into a strong foam. |
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Using a thin nozzle, also decorate the elements of the roof: draw borders along the ridge, and a grid-like pattern on the slopes of the roof. |
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Whisk the frosting again. |
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In the same way, install the second side and front walls of the house. |
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When the roof slopes are installed, there will most likely be a small gap where they meet. |
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Using a knife, remove excess glaze, which turned out at the junctions of the elements of the house. |
The roof of the house is tiled with cookies, the chimney is lined with halves of peanuts, the shutters are made of waffles, the porch with columns is made of candy.
Next to the house are trees made from waffle cups for ice cream and gingerbread cookies.
WE WILL NEED
CUTTING DETAILS
1. One square = 1 cm.
2. Redraw the pattern in full size in centimeters (more convenient on checkered paper).
3. All parts are made in 2 pieces, the pipe - 3 pieces.
4. Parts "1" belong to the first big house, parts "2" belong to the second small house.
5. The walls are baked from ginger dough.
6. The roof is baked from white dough.
7. One end of a large house is baked half from white, half from ginger dough (see).
The second end of a large house is baked from gingerbread dough.
The ends of a small house are baked only from gingerbread dough.
8. The chimney is baked from white dough.
WHITE DOUGH
By this recipe knead the dough once.
180-200 g butter
2 cups sugar
1/4 teaspoon baking soda quenched with vinegar
1 egg
3 cups wheat flour
1. In a large bowl, beat the butter with an electric mixer for 30 seconds or until fluffy.
2. Add soda and sugar, beat until completely combined.
3. Add the egg and beat until completely combined.
4. Add flour and quickly knead the dough.
5. Cover the dough and refrigerate for approximately 2 hours.
6. After cooling, divide the dough in half (it is more convenient to roll out) and roll out with a rolling pin into a layer 5-6 mm thick. To prevent the dough from sticking to the table (to the board), be sure to sprinkle the table with flour.
7. Place a paper pattern of the corresponding part of the house on the rolled out layer and cut out the part from the dough along the contours.
8. Carefully transfer the part to a baking sheet (you can cover the baking sheet with foil). Put the paper pattern back on the part and, if the edges of the part are deformed during transfer, correct it.
9. Bake at t° 150 - 170°C for 5-7 minutes. When the part is slightly browned, it is ready.
10. Quickly remove the part from the oven, transfer it to the board and, after placing a pattern on it, align the edges (since there is soda in the dough, the dough moves a little when baking).
11. Cool the part.
12. Do the same with all the details that are baked from white dough. From the rest of the dough, it is necessary to form and bake small cookies - "pebbles", from which a "stone fence" will then be made near the house.
13. SPECIAL DETAILS - THE END OF THE BIG HOUSE
(white roof and ginger butt wall baked together):
13.1. Make a paper pattern of the end of a large house in two copies.
13.2. Cut one copy of the pattern along the dotted line of the roof and cut this part - the roof - from white dough (do not bake yet!).
13.3. Cut the lower part of the part - the wall of the end of the house from gingerbread dough (on the paper pattern, the part ends with a solid line located just above the dotted line, parallel to it).
13.4. Lay the gingerbread dough on top of the white along the border, as on a paper pattern. Lubricate the place of application with a little water for gluing and gently press.
13.5. Cut strips from the gingerbread dough (according to the size of the pattern) and glue it onto the white dough roof with water.
13.6. Carefully transfer the part to a baking sheet (can be covered with foil). Put a whole paper pattern on the part and correct the edges that were deformed when the part was transferred.
13.7. Bake at t ° 150-170 ° C, 5-7 minutes. When the part is slightly browned, it is ready.
13.8. Quickly remove the part from the oven, transfer it to the board and, after laying its whole pattern on it, align the edges.
13.9. Cool the item.
GINGER DOUGH
According to this recipe, knead the dough twice, each batch separately.
80-100 g butter
one and a half cups of sugar
one and a half teaspoons of ginger
one and a half teaspoons of cloves
1 teaspoon baking soda quenched with vinegar
1/2 teaspoon salt
1 egg
2 cups honey
2 tablespoons lemon juice
2 cups wheat flour
1 cup bran or 3 cups wheat flour
1. In a large bowl, beat the butter with an electric mixer for 30 seconds until fluffy. Add sugar, ginger, cloves, quenched soda and salt, beat until completely combined.
2. Add egg, molasses and lemon juice, beat until completely combined.
3. Add flour and knead the dough.
4. Wrap the dough in polyethylene and keep in a cold place for 3 hours.
Christmas trees
Christmas trees we will have waffle cones for ice cream. If there are no cones, then we will make Christmas trees ourselves - we will bake them from white dough.
1. Cut out circles of different diameters from the rolled out dough - from the largest (bottom of the Christmas tree) to the smallest (top). We make cloves at the edges of each circle with a knife. Thus we get jagged circles.
2. We bake the circles and fold them in a pyramid from a larger circle to a smaller one, smearing with icing. To make the Christmas tree taller, round small cookies, also baked from white dough, can be laid between large parts.
3. In the same way, we collect a few more Christmas trees.
4. We decorate the finished Christmas trees: we place the icing, tinted green, in a bag and squeeze it out, circling the jagged edges; sprinkle the Christmas trees with multi-colored sprinkles, powder the top of the strainer with powdered sugar - "snowball".
FOUNDATION OF THE HOUSE
Bake a large cake base on which it will be convenient to assemble the house. The base area should be larger than the area of \u200b\u200bthe house (you can bake the base in parts and glue it with glaze).
GLAZE
Glaze is used immediately, so do it after the parts of the house are ready for assembly. Don't double the recipe right away; make a second batch of frosting only when needed.
3 egg whites
750 grams sifted powdered sugar
1 teaspoon vanilla
food colorings
1. In a deep bowl, beat the egg white, add sugar, vanilla.
2. Beat with an electric mixer on high speed for 7-10 minutes or until very stiff. Glaze should not be runny. To prevent the icing from drying out, cover the bowl with it with a damp towel.
3. Glaze for gluing parts is conveniently applied using a bag (2 bags are obtained from the A4 file). Fold the bag and fasten with a stapler along the entire length so that it does not unwind. Fill the bag with icing and, wrapping the top, fasten it with a stapler (so that the icing does not come out). So that icing does not leak out of the holes from the stapler brackets and does not stain your hands, the bag filled with icing must be wrapped with sticky thin plastic wrap, twisting it at the top. Straight or obliquely cut off the sharp corner of the bag, just a little bit.
4. If the glaze does not adhere well to the part, moisten the glued areas with water using a brush. Glaze can be applied to both gluing points.
5. Glaze of a different color (for finishing windows, Christmas trees), paint with dry dye.
The more precisely you make the parts of the house, the easier it will be to fit them together.
DECORATION
Baked and cooled parts can be decorated before assembly, carefully checking that the level of the windows is the same height on all the details of the walls. And you can decorate after assembly.
If you are decorating before assembly, you must be VERY CAREFUL during assembly so as not to damage the painted windows and decorations.
1. WALLS
2. PORCH
Cut another square cookie across into two identical rectangles and glue them to the first triangle in the form of the letter " /\ " ().
ASSEMBLY
COMBINE ALL THE PARTS WITHOUT GLUEING THEM AND TRIM, ADJUST IF SOMETHING DOESN'T MATCH (WHILE NOTHING IS LUBRICATED WITH CREAM OR GLAZE, IT IS MORE CONVENIENT TO DO).
House.
Prepare the "foundation of the house". Align the parts as shown in the picture. Glue the parts to the base of the house and glue them together with glaze. Wait until all joints are firmly fixed. For reliability, as the house is assembled, the joints of the walls can be additionally coated with glaze from the inside of the house.
Roof.
When the ends and walls are securely dry, you can glue the details of the roof. Hold them until the frosting dries.
Chimney.
Glue together the three parts of the chimney and glue them to the end of the small house. Brush with icing and top with toasted and peeled peanut halves.
Roof tiles.
Spread the icing evenly on the surface of the roof and arrange the cookie pads in a checkerboard pattern. The icing should be thick, otherwise the pads will crawl down, they will have to be held for a long time. Liquid glaze can be mixed again with powdered sugar. Mask the uneven edges of the "tiled roof" by edging with glaze. From the top of the strainer, powder the roof with powdered sugar - "snowball".
FINAL STROKE
Icicles.
Using a bag of icing, make an imitation of icing: touch the tip to the edge of the roof, gently squeezing the bag - the icing will drain, forming an icicle. Repeat the steps along all the edges of the roof and along the canopy above the front door.
Yard.
By gluing the "pebbles" with glaze, make a "fence". Install Christmas trees in the yard. You can make "drifts" - "pebbles" grease with icing and sprinkle with powdered sugar. Fantasize!
What should eventually happen - see the title. Design options:
:
For test:
- honey - 1 glass,
- wheat flour - 2-2.5 cups,
- rye flour - 1 cup,
- egg yolks - 2 pcs.,
- butter - 50 g,
- soda - 0.5 tsp,
- ground cinnamon - 1 teaspoon,
- ground ginger - 1 teaspoon,
- ground cardamom - 1/4 teaspoon,
Glaze for gluing:
- egg white - 1 pc.,
– powdered sugar- 1 glass,
- lemon juice - 8-10 drops.
1. Heat honey and oil over low heat until liquid.
2. Mix a glass of wheat flour with ginger and cinnamon, pour into the honey-oil mixture, mix thoroughly so that there are no lumps. Cool slightly.
3. rye flour mix with the rest wheat flour and soda. Whip the egg yolks. Pour the yolks into the honey mixture that has cooled to a warm state, grind, then pour in the flour.
4. Quickly knead the dough. The dough should be non-sticky, plastic, dense. Divide the dough into 2-3 pieces.
5. Roll out the dough on a floured table to a thickness of 0.5-0.7 cm, cut out according to the template for the blank for the gingerbread house. Transfer the blanks to a baking sheet, spread out at a distance of at least 2 cm from each other.
6. Bake gingerbread blanks at a temperature of +220°C for about 8 minutes; take care not to burn.
7. Cool the baked parts of the gingerbread house. They can be stored until the house is assembled for several days in a closed cardboard box at room temperature.
Assembly and decoration of the house.
8. Caramel windows. Place the pieces with windows on a baking sheet lined with foil. hard candy caramel grind in a coffee grinder and pour into the windows flush with the thickness of the parts. Place the baking sheet in the preheated oven for 2-4 minutes to melt the caramel. Remove from oven, cool until caramel hardens, remove foil.
9. Glaze for gluing. Beat the egg white until it doubles in volume. When whipping the protein, gradually pour in powdered sugar in small portions, and then add lemon juice. The icing is ground until white and fluffy. If desired, the glaze is tinted in the desired color with cocoa powder, burnt sugar, beetroot or cranberry juice, turmeric, food coloring. Prepare the glaze in small portions, as it quickly hardens. If a special pastry bag is not available, thin strips of glaze can be applied from a 10-20 ml medical syringe with the needle removed.
10. To decorate a gingerbread house, icing, nuts, multi-colored dragee candies, confectionery sprinkles are used, coconut flakes, marmalade, chocolate, candied fruits. Decoration elements are attached to the gingerbread base with glaze and allowed to dry.
11. On a gingerbread base sheet, the house is assembled. The parts are glued with glaze gradually, pressing them well against each other and fixing for 8-15 minutes. At the assembly stage, you can put gifts inside the house - gingerbread, sweets.
12. The finished house is sprinkled with "snow" - powdered sugar or coconut flakes.
In such a beautiful palace it will be cozy and playful...
and real princesses:
In this photo, the children are not too surprised by the view of the wonderful gingerbread palace,
because took an active part in its construction.
And each of them brought their own creative idea of jewelry.
Therefore, their views are not so much enthusiastic as carefully evaluating the created work.
After taking pictures next to the palace, they will happily break it down, starting from the roof.
Of course, in the course of eating, you will have to put additional dolls in order to have enough for everyone.
View of the gingerbread palace from the back:
NOTE. Curved gingerbread products (for example, elements of the walls of the round towers of the castle in the photo) are baked on round, heat-resistant objects covered with cooking paper, lightly oiled, (for example, on empty metal cans). Cut dough pieces 6-8 mm thick are laid out on top in 1/4 turn, but not more than 1/3 turn. At 1/2 turn, the gingerbread dough will drip off during baking.
How to glue baked gingerbread elements into an intricate building - see above.
:
For test:
- 1 cup softened butter
- 1 cup of sugar
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp soda
- 1 tsp ground cinnamon
- 1 tsp dry ground garlic
- 1 cup sugar syrup (recipe below)
- 2 eggs
- 2 tsp vinegar
- about 5 cups of flour (until you get a thick dough)
Sugar Syrup Ingredients:
- 200 g sugar
– 200 g honey
- 70 g butter
- 1/3 cup boiling water
Glaze Ingredients:
- 1 egg white
- about 1 cup icing sugar (until you get a thick mixture)
- a little lemon juice or citric acid
Ingredients for caramel glue:
- 100 g sugar
- 2 tbsp. tablespoons of water (and boil everything until thick)
1. Let's cook sugar syrup. In a metal saucepan, melt 3 tbsp. sugar until brown. Remove from heat and cool slightly while stirring. Pour in 1/3 cup boiling water, stir well, add the rest of the sugar, and put on fire. Bring to a boil and until the sugar is completely dissolved.
2. In a very large saucepan, beat the margarine with a mixer. Add sugar, baking powder, ginger, baking soda, cinnamon and garlic. Keep whisking well.
3. Gradually pour in the sugar syrup, while continuing to beat, beat in the eggs and vinegar. Beat until formed homogeneous mass. Start adding flour while continuing to beat with the mixer until the mixer can turn the dough. Dust a work surface with flour, place the dough on it and continue kneading with your hands. The dough should be very thick. Divide into thirds, cover and refrigerate for 3 hours.
4. Now divide each piece of dough in half again (you will get six pieces). Spread baking paper on a baking sheet, put a piece of dough on it, knead it first with your hands. Then cover the dough with a second sheet of paper and roll it out with a rolling pin into a layer 3 mm thick. Remove the top sheet, put the pattern of the house on top and cut it into shape. The scraps can then be used for small decorations, figurines, gingerbread men, etc.
5. Bake in preheated to 180 gr. C oven for 7-9 minutes until the edges are slightly browned. Cool down. Repeat with the rest of the dough pieces and pattern sheets.
6. While the dough is cooling, prepare the icing and caramel glue. Separate the protein from the yolk very carefully. Beat with a fork until light foam forms. Continue whisking, gradually adding powdered sugar until the volume increases and the consistency of thick sour cream is obtained.
7. When the dough has cooled well, remove it from the pan. We will paint each individual wall with glaze. On the roof, until the glaze has hardened, you can stick waffles or sweets imitating tiles.
8. Now we are preparing caramel glue. Caramel glue is actually the same sugar syrup (which we prepared above), but more concentrated and without honey and oil.
9. Until the caramel glue has hardened (it can be kept on a saucepan with steaming water), we dip the edges of the walls of the house into it, which we need to glue together. When the walls are glued, and the house is already on the table, in order to glue the roof, we grease the upper cut of the walls with caramel glue and put the roof on. We cover the seams with glaze.
NOTE. Rounded gingerbread blanks (for example, for the walls of a round tower) are baked with a size of no more than 1/3 of a turn, laid during baking on round heat-resistant forms of the desired diameter.
When the size of the workpiece is more than 1/3 of a turn, during baking, the gingerbread dough inevitably runs off and its predetermined shape is distorted.
Optimal baking of rounded parts in 1/4 turn - in this case, during baking, a layer of gingerbread dough laid on it from a cylindrical shape is excluded.
:
For test:
- 350 g flour
- 130 g butter
- 2 yolks
- 2 tsp cinnamon
- 2 tsp ginger
- 0.5 tsp soda
- 100 g sugar
- 4 tablespoons honey
- salt
For icing sugar:
- 250 g of powdered sugar
- 1 tsp lemon juice
- 1 protein
The most important thing is to make the correct template (drawing) of the house according to your imagination.
It is better to make it out of cardboard and then assemble it to fit it exactly.
When you have your template ready, transfer all patterns onto baking paper.
Now we prepare the dough: mix flour with spices, salt and soda. Then add soft butter and grind into crumbs.
Beat the yolks with a fork and pour into the dough, immediately add sugar and honey.
Knead a tight dough, wrap in cling film and refrigerate for an hour. Then we roll out into a layer (I got 4) part of the dough and bake until golden brown and while the cake is soft, cut out the details of our house and one cake for the stand according to the templates (our composition will stand on it), and you can cut out cookies from the leftovers.
IT IS NECESSARY TO DO IT QUICKLY, BECAUSE COOLING, BECOMES HARD AND MAY CRASH.
When all the details are ready and cooled down, we combine them with icing sugar, i.e. we are building a house. Then we decorate as we like.
The dough in the recipe is enough for small house and 10 cookies.
If you increase the proportions of the dough, making it larger, you can build a big house, and put a cake inside, a small one on a stand can be used to decorate the cake or let the children gobble it up.
Features of this test, unlike honey for houses, are that it does not get stale for a long time.
TIP: DO NOT ROLL OUT THE DOUGH TOO THIN, THE IDEAL THICKNESS IS 0.5 CM!
For icing sugar Thoroughly grind everything with a wooden spoon until a thick homogeneous mass is obtained.
Paint each baked part, dry the icing well and only then glue it.
After gluing and curing the joints, make a finish: masking the seams, applying "icicles", imitation of snow, etc.
Like gingerbread houses, sleighs are glued together with sugar-protein drawing mass (icing) or hot thickly boiled sugar icing, or hard chocolate (black or white) melted in a water bath.
Painted gingerbread figures to decorate gingerbread compositions or to serve with tea. Such figurines are cut out of a layer of dough with a knife using a cardboard template, then baked and decorated with icing.
Children's creativity - gingerbread decoration for the Christmas tree:
Sleigh options:
In some countries, various sets of ready-made parts are sold for self-assembly of gingerbread compositions. This house is assembled from the following set:
FINNISH gingerbread house wall template
FINNISH gingerbread house roof template
Gingerbread Tree Template
GINGERBOOK MAN TEMPLATE
:
For the gingerbread dough:
- 140 g unsalted butter, cut into cubes
- 100 g sugar
– 1 egg
- 1 tsp soda
- 100 ml of light molasses (golden syrup) or, even better, fructose syrup
- 1 tsp ground cardamom seeds (you need to grind the seeds from two pods in a mortar)
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp grated orange peel
- 450 g plain flour
NOTE. Instead of all the spices, you can add ginger - then you get a ginger house.
For glaze:
- 400 g powdered sugar, sifted
- 2 egg whites
- 2 tsp lemon juice
For decoration:
- 4-5 orange or yellow icicles crushed with a rolling pin
– 3 packs of Smarties (multi-colored chocolates)
- 400 g marshmallows or marshmallows
As well as:
- you will need a board on which you will build a house,
- four trays
- and a few clean jars or bottles with which you can prop up the still-dry glued walls of the house and other structural elements so that they do not fall apart.
- Cookie cutters in the shape of trees and little men for baking figured products from gingerbread dough that decorate the composition will also come in handy.
NOTES.
- For cutting parts, be sure to use pre-prepared templates, otherwise the walls of the house will not fit together.
- Choose the design of the house and decorate the house the way you want - you can make a multi-colored scale using only white icing, like snow.
In a cool, dry place, the house can be stored for up to 2 weeks.
PRELIMINARY BY YOUR IMAGINATION TO DEVELOP AND CUT TEMPLATES FOR THE gingerbread house.
In the wall templates, provide openings for windows and doors, which we will then fill with crushed candies and fuse them in the oven.
Step 1. First, make the Finnish gingerbread dough. Put the butter and 50 g of sugar in a bowl, beat with an electric mixer.
Step 2 Beat the egg with the remaining 50 g of sugar until it resembles lightly whipped cream.
Add soda and molasses to the oil. Then add egg mixture.
add spices, orange peel and flour, and mix until you get an elastic soft dough.
Form into a ball, wrap in cling film and refrigerate for at least 30 minutes.
Step 3 While the dough is chilling, cut out templates from parchment or baking paper based on your templates.
Preheat oven to 220 gr. FROM.
Step 4 Line four baking sheets with parchment.
Tear off an orange-sized piece from the dough. Roll it out on a floured table to the thickness of a coin and cut out the wall.
Roll out the scraps and gradually roll out and cut out the remaining parts of the house.
Using a spatula, transfer them to a baking sheet.
You will need to cut out two side walls, a front and a back wall, two roof pieces and four pieces for the chimney (the bottom walls of the pipe should be in the shape of a triangle so that the sharp part of them enters the hole in the roof).
Cut out trees and people from dough.
Step 5 Roll out the remaining dough and scraps directly on the parchment and cut into an oval about 25 cm in size. This is the "garden" on which the house will stand.
Place on parchment on a baking sheet.
Step 6 Cut a door into one of the walls, then cut windows where you want.
Cover window and door openings with an even layer of crushed candy.
Bake the cookies in batches for 6 to 8 minutes (garden bakes a few minutes longer) until the edges of the cookies are brown and the candies are melted.
For cookies perfect shape, attach templates to it and cut off all the places where the cookies have spread.
Let cool for 5 minutes, then transfer to a wire rack.
Step 7 While the cookies are cooling, make the frosting by mixing the icing sugar with egg white and lemon juice.
This is the "glue" with which we will connect the walls and decorate the house.
Step 8 Now get the board for the house and put the banks on which you can rely on the glued walls.
Transfer the icing to a piping bag fitted with a very small tip, or place in a plastic bag and cut off the small tip at the corner.
Starting with a small wall, squeeze a thin strip of glaze along the bottom edge and attach it to the "ground".
Press it firmly against the board for a few minutes, and then prop it up with a jar until the icing hardens.
Step 9 Lubricate the lower part of the long wall with glaze, place on the lower part of the house and press firmly until it gets stronger.
Then put up two other walls.
Step 10 Attach roof. Pass the glaze over the corners of one part of the roof and the upper edges of the walls, attach the lid to the walls and press firmly.
Put a jar to support the roof.
Repeat with the second part of the roof.
Connect all the pieces for the pipe and attach to the icing on the roof.
Step 11 Spread the icing over the surface of the roof and chimney, dripping the icing onto the walls to create a snowy effect. Then put smarties on top. Smear with glaze "garden" and draw facial features. Attach white marshmallows to the icing all around the garden to create a fence.
Place people and trees everywhere.
Sprinkle with powdered sugar.
Step 12 Put the finished gingerbread house in a prominent place and admire it for a long time, show it to all your friends and acquaintances.
:
– 1 cup flour (flour should always be sifted before kneading any dough)
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon of grated ginger root (our gingerbread will turn out spicy and spicy, you can take less ginger to taste)
- 2 tablespoons softened butter
- 1 tablespoon liquid honey
- 1 tablespoon of milk
1. PREPARING THE DOUGH.
Mix all ingredients.
Knead the dough thoroughly with your hands for about 10 minutes so that it becomes elastic - this is the main thing in preparing any gingerbread dough.
Roll into a ball and leave to lie down for 10-15 minutes, but no more.
2. TEMPLATES FOR MINI-HOUSE.
For the house you will need 6 templates:
- 2 for the roof,
– 2 for front and rear facades,
– 2 for end walls.
Draw patterns on thick paper and cut them out with scissors.
If you want to make houses with windows (with empty holes or filled with candy, marmalade), provide them on the templates.
3. CUTTING DETAILS.
Roll out the dough into a layer 5 mm thick and circle around the contour with a sharp knife or, which is much more convenient when cutting the dough, use pizza roller cutter.
To facilitate subsequent assembly (so that the roof does not move out when gluing), you can make two small holes for threads in both parts of the roof before baking.
When assembling, the baked parts of the roof are simply tied with a thread.
After the adhesive glaze has hardened, remove the threads and close these technological holes in the roof with glaze.
BAKING DETAILS.
Bake the details of the house in a pre-heated oven at a temperature of 170 gr. From about 7 min.
Then let cool completely under a folded towel.
To cut the dough in narrow places, you can successfully use a screwdriver.
The tradition of making gingerbread houses began in Germany in 1812. Then the fairy tale of the Brothers Grimm "Hansel and Gretel" was published. Readers really liked the appetizing gingerbread house that lost children came across. That is why its analogues soon became an invariable attribute of Christmas and New Year's fairs.
The beauty of this festive treat is that, thanks to the spices, it can be stored for several weeks. And it is the spices that give it a special New Year's flavor.
Ground ginger and cinnamon are essential ingredients. But other seasonings can also be used. For example, celebrity chef Jamie Oliver sometimes adds a little nutmeg and ground cloves to the dough.
Although the dough is stored for a long time, nevertheless, over time, the house will begin to get stale, so you should not delay the tasting too much. Moreover, it will be quite difficult to resist.
Ingredients
- 220 g butter;
- 250 g sugar;
- 2 large eggs;
- 400 g of liquid honey;
- 700 g flour;
- 1 teaspoon of soda;
- ½ teaspoon baking powder;
- 4 teaspoons ground ginger;
- 4 teaspoons ground cinnamon;
- 1 ½ teaspoons salt.
Cooking
In one bowl, mix butter and sugar. Then add the eggs one at a time and beat until smooth. Pour in honey and mix well.
In another bowl, combine all dry ingredients and transfer the mixture to the first bowl. Knead the dough, wrap it in cling film and refrigerate for a couple of hours.
Shutterfly.com
This amount of dough is enough for an average house 20 × 10 × 20 cm.
How to build a gingerbread house
This is the most difficult, but at the same time the most interesting part. It is best to build and decorate a house together with loved ones. So you will have a great opportunity to spend time together and develop creative abilities.
First you need to make a house template. You can draw it yourself or choose from ready-made ones. For example, download , or .
Roll out the dough into a large layer 0.5-0.7 cm thick, put templates on it and cut out the necessary details. It is best to roll out the dough between two sheets of parchment. So it won't really stick to anything.
shutterfly.com At this stage, if desired, you can cut out additional windows and a door in the dough. And from the leftovers, you can make Christmas trees “growing” next to the house, build a chimney or bake.
Carefully transfer the parchment with the details to a baking sheet and place in an oven preheated to 180 ° C for 12-15 minutes. The dough is baked if it has hardened and turned dark brown around the edges. Allow the parts to cool before building the house.
At this time, prepare the protein glaze: it is needed to hold the walls and roof together and for decoration. Beat 3 egg whites with a mixer until foamy. Then, without stopping beating, gradually add 500 g of powdered sugar to the proteins. You should get thick white icing uniform consistency.
Prepare a beautiful stand on which the gingerbread house will stand. After gluing, it can no longer be transferred.
Then, using the glaze, glue the pieces to the stand and to each other. The easiest way to do this is to place the icing in a pastry bag, piping bag, or regular plastic bag with a small hole in the corner. When building a house, the walls need to be supported with some improvised means so that they stand evenly.
The rest of the frosting will come in handy for decorating.
Details can be decorated even before you put them together. Especially if you decide to build a large or custom house. But if you make it according to the patterns presented above, you can decorate the finished product.
For all the apparent complexity, preparing such a house is quite simple. In addition, to save time when preparing a holiday, it can and even needs to be prepared in advance. It keeps very well and only gets better with time.
And yet, the gingerbread house is not only decoration New Year's table but also a great sweet gift.
Put butter, honey, sugar and spices for gingerbread into a separate pan with a thick bottom. Put on a small fire to heat up, stirring the contents from time to time - the mass should become homogeneous. It should be heated until the sugar is completely dissolved, but in no case let the mass boil!
Note: a mixture of spices for gingerbread (if it is not possible to buy ready-made) you can prepare it yourself - just mix 1 teaspoon of ground ginger, cinnamon, allspice, carnation, nutmeg, cardamom... Use the indicated amount in the recipe, use the remaining amount in other recipes.
Once the sugar has dissolved, remove the pan from the heat and stir in the grated lemon peel and fresh ginger.
Now you can measure right amount flour and mix it with baking powder and cocoa powder.
During this time, the mass will cool down a bit and you can first stir in one egg at a time until smooth. And then add the sifted flour mixture with cocoa.
Knead the dough, adding more flour to the work surface if necessary. The dough is very plastic, practically not sticky to hands. And even if it seems to you that it is still sticky, I would not advise "weighting" this dough with a lot of flour - just knead it until smooth.
Then put it in some sealed sealed container (a bowl with a lid or just food package) and put in the refrigerator for 10-12 hours (very convenient for the night).
Before you start working with the dough, take it out half an hour beforehand - let it warm up a little and soften, it will be easier to roll it out.
During this time, you need to decide on the size and type of house. You will have to draw and cut out patterns of details from paper - the roof, front and side.
After rolling out the dough, attach paper templates and cut out the desired number of pieces from the dough.
2 pieces from each template.
From the remaining dough, you can cut out decor details at your discretion - a pipe, a fence, a Christmas tree ... What is enough for your imagination.
After all the decor, I still had dough left and from it I just baked the base for the house.
Bake the details of the house for about 10-12 minutes in an oven preheated to 180 degrees, until a beautiful golden color. At the same time, it must be remembered that for smaller parts, the time may be shorter, otherwise they may burn.
Allow all baked parts to cool completely flat surface to avoid deformation.
And now it's time to prepare the sugar-lemon glaze - this is both a decoration and a means of "gluing" the details of the house.
It is necessary to squeeze the juice of a lemon, strain it through a strainer from the seeds and possible pulp.
For several years in a row, on the eve of the New Year and Christmas, I have been baking gingerbread houses, but somehow they don’t come out very well for me, either uneven or somehow strange. For the last two weeks I have only been talking about this, and now ... I agreed to the point that my husband told me that there was nothing to do there, but to explain for a long time ... I took it myself and did it ...
Well, yes, it’s apparently easy for a design engineer, but it’s not given to us lawyers ...
In general, I’m still in shock how it all turned out like this for him, and after all, I dug up a recipe for gingerbread cookies somewhere, I didn’t cook like that. And he gave me a lecture that the dough for gingerbread must be kept in the cold for a day, what happens in it ... some kind of complicated word, I can’t presume to reproduce it. And two weeks in finished product the gingerbread will only get better and ripen. From myself, I can only add that the gingerbread is really very tasty. I was surprised that this amount of dough was enough for the house itself, for a large gingerbread at the base, for Christmas trees and a door. Probably the whole point is pedantry, if it is said to roll 4 mm, then it is necessary.
For the gingerbread dough, prepare flour, honey, butter, eggs, sugar, soda.
Sugar is better to take brown.
Put honey, butter, sugar in a bowl.
Put on a steam bath and heat until the butter and sugar dissolve.
Add spices. Separately, I want to say that such a mixture can be prepared in advance. Just grind all the spices in a coffee grinder and sift through a sieve. Add some flour and soda. Mix.
Remove mixture from heat and cool until room temperature and then beat in the eggs.
Add the rest of the flour and knead the dough. Wrap the dough in cling film and place in the refrigerator. The dough should lie for at least a day.
While the dough is chilling prepare the patterns. Each piece will need to be baked in duplicate.
When the dough is ready, it needs to be rolled out. It is important that the thickness of the parts is the same, and therefore it is better to use a roller that rolls out the dough of the desired thickness over the entire size of the cake. With the help of such nozzles, set the thickness of the dough rolling. When rolling out the dough sticks, use flour.
We cut out two parts of each pattern and bake at 180 degrees until cooked for about 15 minutes.
Remove the finished parts from the sheet and cool.
Let's prepare the mixture for drawing, this will require powdered sugar, egg white, and lemon juice.
Don't whip! Just grind the egg white with a fork and add the lemon juice. The mixture should not spread and it should be easy for her to draw.
With the help of a confectionery envelope, decorate the house at your discretion.
paint the roof under the tiles, and do not forget about the remaining two walls.
Christmas trees will also come in handy, they will be like that.
Leave all the details to dry for a couple of hours and when the glaze dries, you can assemble the house. To do this, boil a thick sugar syrup, almost caramel and do everything quickly, the caramel will quickly seize, it is not necessary to spread it all over the joint, it is enough to fix it in several places. Caramel holds very well and securely. Although you can glue on the glaze, it takes longer to dry and is more fragile.
The house is ready. The aroma from it is so spicy and New Year's that you can't do without a Christmas tree!
Hurry up the new year!
Happy and happy holidays!