We make a gingerbread house for Christmas, a unique recipe

Today we will learn how to bake a gingerbread house at home. Our recipe with a photo will reveal the secrets of how to properly prepare a dough for a gingerbread and make a fabulous Christmas decor.

Doing the gingerbread house yourself - little tricks

These little tricks will help you to properly prepare a real brewed gingerbread dough:

• it is cooked on honey and without the addition of sugar, molasses;
• Do not use artificial baking powder. In the dough should be added vodka / cognac / rum (4 tablespoons per 1 kg of flour);
• You can not use margarine or vegetable oil instead of creamy;
• to achieve the best result in the preparation of gingerbread, use flour of reduced grade;
• be sure to use spices for gingerbread (dry perfume), which are easy to prepare at home. In a blender, chop the seeds of coriander (1 tsp) + cinnamon (1 tsp) + cardamom seeds (0.5 tsp) + nutmeg (1/3 tsp) + cloves (2-3 pcs.) + seeds of badyan (1/3 tsp) + fragrant pepper (4-5 pieces) + dry ginger (1/3 tsp). 1 kg of the test is used 1-2 tsp. dry spirits;
• do not bake gingerbread too long;
• next to the gingerbread it is recommended to put a few pieces of fresh apple. So they will keep their fragrance longer and stiffen;
• if you use light honey, the dough can be tinted with cocoa powder to achieve a dark gingerbread color;
• at the output, the dough is quite plastic; it should not stick to the table, but only slightly to the hands; Do not knead too steep dough, as it will not rise when baking, and the gingerbread will turn out to be hard; very liquid dough will spread and the gingerbread will lose its shape;
• gingerbreads on the basis of raw dough become hard and dry faster than gingerbread cookies.

Gingerbread house by own hands, recipe with turn-based photo

Necessary ingredients

We use a measuring glass = 250 milliliters

Dough:

• Wheat flour (w / c) - 3 cups,
• Honey natural - ¾ cup,
• Butter 72% -82% - 100 grams,
• Sour cream 26% - 100 grams,
• Vodka / cognac / rum - 3 tbsp. spoons,
• Spices for gingerbread (dry perfume) - ¾ tsp,
• Egg of chicken (D-1) - 1 piece,
• Drinking water - ¼ cup

Glaze (Aysing):

• Protein of chicken eggs (D-0) - 1 piece,
• Sugar powder - 150 - 200 grams.

Cooking method

Dough

1. Flour sift through a sieve. Dissolve honey in water, which has just been brought to a boil. Cool the mixture to a temperature of at least 69 ° C, pour half a portion of flour and mix it with a wooden spatula. Take care not to form lumps (!)

   If the honey mixture is cooled below 69 ° C, gingerbread will turn out to be tough.

2. Leave the dough to cool at room temperature (this is important!). The egg is slightly mixed with a fork (do not beat it), add it to the dough and mix it. Then turn the sour cream, gingerbread mixture and cognac (vodka / rum).

3. Knead the dough with the remaining flour. Since we used light honey, the dough turned out to be light too. We have colored it up. The rest of the flour was sifted from 1 tbsp. with a spoon of cocoa and kneaded the dough. The dye can be used at will, so the ingredients do not indicate it.

4. The finished dough leaves easily from the working surface, but slightly adheres to the hands.

5. We prepare patterns for the house. We recommend to make a roof 15x15 cm.

6. Roll out dough 1 cm thick, apply a pattern and cut out the details of the house.

7. Bake in a preheated oven to 200 ° C for 10-12 minutes (the time may depend on your oven).

Glaze (Aysing)

8. In the ingredients, 1 serving is indicated. We need 3 servings, provided that the egg is large. Mix the protein with a fork, but do not whisk. Gradually sprinkle sugar powder (1-2 tsp) I have different amounts of powder every time. It depends on the size of the chicken egg. The larger it is, the more powder it will take. It is important to prepare the right consistency. A properly prepared glaze will slowly drain off the fork. If you get too thick glaze, add 0.5 - 1 tsp. cold water.

9. We make a stencil drawing for the roof.

10. We make cornets from food paper and fill it with glaze. First we put a reticle on the carrot and let it freeze.

11. Then, on the grid, we apply the pattern according to the stencil. We leave for complete drying for a couple of hours, but it's best for the night.

12. We cover the details of the house with icing. Using a metal stick / toothpick, make circular motions on the glaze, thereby distributing it evenly over the entire surface. When the frost is frozen, you can apply various patterns in the form of snowflakes from above.

Building a gingerbread house

13. The edges of the walls are cut at an angle of 45 degrees so that they are better connected. We put the icing on the seams and connect the house. You can use cups with water for wall supports. Once the seams are frozen, install the roof. Also we grease the seams and substitute the cups so that the roof does not slip. After 4 hours you can complete the decoration of the house. Cover the gingerbread with a glaze. At once, without letting the glaze froze, we install a house, a fence and a Christmas tree on it. We put icicles on the windows and on the roof - squeeze a thick drop on the edge, then gently pull it out. Snowflakes for the roof, we drew glaze on dense polyethylene and gave them to freeze.

How to make beautiful decorative figures for a Christmas gingerbread house, read here .