Some people say that the gingerbread house originated from the German Grimm's fairy tale "Candy House", which tells the story of a brother and sister who mistakenly broke into the witch's candy house. Gingerbread has gradually become the material of fairy tales. In the early 19th century, German folk began to make gingerbread houses with various shapes, and gradually became the food for Christmas, which is equivalent to the rice cakes in China.

Formula 1: (unit: gram)

Ingredients: cream 90 fine sugar 120 brown sugar 40 salt 5 baking soda 3 cinnamon powder 10.

Medium gluten flour 600 ginger powder 20 cardamom powder 5 water 250

Practice: 1, directly add water to all materials and mix well. 2. After stirring into dough, wrap the ice in a plastic bag and harden it for about 30 minutes. 3. Roll the frozen dough to 0.5cm (suitable for the thickness of gingerbread house), put the cut paper mold on the dough, and cut out the shape with a knife. 4. Place the cut dough on the baking tray, evenly poke holes with toothpicks, and bake at 180℃ for about 25 minutes until the dough is dry and hard.

Formula 2: (unit: gram)

Dough: gingerbread ready-mixed powder 1000 honey 200 whole eggs 450

Stuffing: hazelnut stuffing powder 150 candied orange peel 100 raisin 100 rum 100 (stuffing can be prepared according to taste).

Making method: 1, slowly stir all the ingredients in the dough formula in a blender for 2-3 minutes, and finally pour all the ingredients in the stuffing formula and stir until the dough is uniform. 2. Put the dough in a plastic bag and wake up in the refrigerator for a while. 3. Roll the dough into 2~3cm thick dough (suitable for making gingerbread and gingerbread man), and then cut it into the shape you need. 4. Bake at 200℃ to 220℃ for about 8~ 10 minutes. 5. Cool the baked gingerbread, then dip it in icing and chocolate syrup for decoration.

Formula of custard: Beat the egg whites, then add powdered sugar and mix well.

Formula 3

Material: (about 60 pieces, depending on the size of the die)

Gingerbread: 2 cups of common flour (medium gluten or all-purpose), tsp of ginger powder (Ground Ginger) 1.5, tsp of cinnamon powder1,tsp of ground cloves 1/4, and tsp of salt/kloc.

Salt-free cream 1 cup (equal to 2 pieces, softened at room temperature), brown sugar 1 80g, orange peel 1 tablespoon, egg1piece.

Decorative custard: protein 1 piece, a little tartar powder or white vinegar, powdered sugar 1 cup, and proper amount of food pigment.

Tools: gingerbread doll die or Cookie Press, Hand Mixer, 0.4 cm round mouth flower extrusion nozzle, 2~3 rolls of ribbon.

Practice:

Cream needs to be placed at room temperature to restore softness. Preheat the oven to190 c/375 f.

1. Mix flour, ginger powder, cinnamon powder, clove powder and salt, and sieve for later use.

2. Put the cream, brown sugar, orange peel and eggs into the cooking basin, and beat them with a portable mixer until they are loose and full of air. Add the powder made in the way of 1. and stir them evenly with a rubber knife. The semi-finished product after mixing is soft dough, which can't flow, but it will stick to hands.

3. Shaping: You can use a cookie extruder to extrude the desired fancy cookie shape, or use a Cookie Cutter to press out the favorite shape. If a biscuit squeezer is used, the dough can be directly put into the cylinder of the biscuit squeezer and squeezed on the baking sheet. If biscuits are used for die pressing, flour should be sprinkled on the chopping board first, and a part of dough sticks should be flattened to a thickness of about 0.3~0.4 cm. Then, the shape should be pressed down vertically with the die, and the die should be removed. Then, the circle on the doll's head should be pressed with a round mouth with a diameter of 0.4 cm, and laid on a baking tray.

4. Bake in the oven for about 10 minute, take it out and put it on an iron rack to cool.

5. Making decorative icing: put the egg whites in a clean oil-free cooking basin, add tartar powder or white vinegar, and beat with a portable mixer until white foam appears. Add sugar powder several times and continue stirring until it is wet and foamed (the egg whites will not drop when the stirring head is lifted). Scoop out some icing sugar, put it in a small bowl, add food coloring, put it in a small plastic bag, and cut a small hole at the bottom corner of the bag to be used as a flower squeezing bag. (As shown above, I use white, red and blue icing to decorate, so I only need a little red and blue pigment.)

6. Decorate the desired pattern on each biscuit with protein frosting. When the frosting is dry, thread the ribbon into the circle on your head.

Note:

1. Because this dough can be put in a cookie cutter for shaping, it is relatively soft. When the rod is flat, it is recommended to stick one die at a time, and powder should be sprinkled before the rod is pressed, so as to avoid sticking to the chopping board after pressing. If the dough can be iced and then stuck, it can also prevent sticking; You can use the plane of a knife to shovel the pressed dough piece to avoid collision or deformation. If you don't have a round mouth with the right size, you can find a small-caliber straw or hollow instrument instead of perforation.

2. Tatar powder or white vinegar has the effect of stabilizing protein, and it can be omitted if it is not. Many recipes for making gingerbread use Ground Nutmeg instead of clove powder, so you can decide which one to use.

Remarks:

1 cup = 240cc

1 tablespoon =1tablespoon =15cc

1 spoon = 1 Teaspoon = 5 cc

Gingerbread noodles are known as universal noodles, which are changeable. The formula can be improved according to the creator's creative consciousness and taste preferences, so that gingerbread products are dazzling.

After the dough is stirred, it needs to be frozen in the refrigerator for a period of time, mainly to relax the dough, which is conducive to the formation of gingerbread;

Fork holes in the dough are mainly to maintain a flat appearance, which is necessary when making gingerbread houses;

When baking gingerbread, pay attention to the control of furnace temperature and baking time, and put small pieces of dough out of the oven first as appropriate; Also pay attention to the softness and environmental humidity. If it is too soft or too wet, it is not easy to assemble. After assembly, the gingerbread surface will be dried and deformed due to the delay of storage time, so that the icing will be bonded and separated, resulting in the deformation or collapse of the gingerbread house.

Proper amount of tartar powder or white vinegar can be added in the production of protein icing, which mainly plays a role in stabilizing protein and adjusting the hardness of icing;

Egg icing can be dyed into various beautiful colors with food pigments to make your works more colorful;

It is best to use the custard immediately after it is ready;

If you make a gingerbread house, bake the gingerbread according to the design, renovate it according to the pattern, build the house with a pin or toothpick, and glue the joints with egg white frosting. When the gingerbread house and frosting are dry, remove the pin or toothpick.

To make gingerbread house, we must first design it on the drawing, then cut out the pattern and stick it together to see the initial effect.

The gingerbread house can be decorated with some beautiful candies and nuts. If nuts need to be embedded in gingerbread, they should be embedded before baking.