How to make gingerbread house frosting?
Beat warm water with protein powder evenly, then add sieved sugar powder to beat until it is fine and even, with a shiny surface and a soft corner, and does not flow. When in use, according to different positions, add water to adjust the soft and hard state. Transfer the icing according to the required color and put it in a paper bag for later use. Cut the small mouth and hook the edge of the paper bag, then fill it with icing, and adjust the icing with the icing vent pen. The icing used for paving is 15 second leveling icing. When adding water to adjust the state, add it drop by drop to avoid adding too much.
Formula of gingerbread house protein icing
Ingredients: egg 1 piece, powdered sugar 500, lemon juice.
Methods/steps:
1, separate the egg yolk from the egg white.
2. Put protein in a water-free and oil-free container, drop a proper amount of lemon juice, and then beat the egg with an electric eggbeater until it becomes a thick bubble.
3. Add powdered sugar three times.
4. Beat the egg whites until they are hard and foamed.
5. Put the beaten protein cream into a piping bag and squeeze out your favorite patterns.
6. Preheat the oven to the left and right fire 100 degrees, and bake the meringue for about 90 minutes in the middle and high floors until the meringue feels hard.
7. Take out the meringue and let it cool. Add food coloring to the egg whites or the paper bags, and you can have any color you want.
How to keep frosted cookies?
First of all, we should consider the problem of preservation from the time of production. For example, the biscuits under the icing must be baked relatively old, at least golden yellow, so that on the one hand, they will not get wet, on the other hand, they can resist the pressure of icing and the penetration of water.
Cookies should be thoroughly cooled after making, then sealed in sealed bags and stored in a cool and dry place.
If there is no sealed bag, you need to put it in a relatively dense iron box, put a cube of sugar for making coffee as a moisture absorbent inside, and put a bag outside the iron box to seal it.
If there is no tin box, you need to put the frosted biscuits in a bag left over after eating the biscuits, fold the mouth of the bag for several layers, and then clip it with a big clip, which can also keep the biscuits from regaining moisture to a certain extent.
If there is a food desiccant in packaged food at home, it can be placed in a container for storing icing biscuits and then sealed, and the effect is also good.
Once the frosted biscuits regain their moisture, they can be spread flat in a baking tray with oil paper or silica gel pads under them, and baked at a low temperature of below 50 degrees Celsius for about 30 seconds, which can also alleviate the moisture regain to some extent.
How long is the shelf life of icing cookies?
The shelf life of icing cookies is only one week. Generally speaking, food has a shelf life, which refers to the best edible period of food. The shelf life of food is provided by the manufacturer and marked on the food packaging for limited consumption. It should be noted that the shelf life is not the only criterion to identify whether food and other products have deteriorated. It may be due to the premature deterioration of storage methods, environment and other changing substances, so food should be eaten as soon as possible before the shelf life.