80+ Unbelievably Beautiful GingerBread House | İDEAS – CHRİSTMAS

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CHRİSTMAS

80+ Unbelievably Beautiful GingerBread House | İDEAS

The article contains 1 recipe and 80 visual ideas, friends, the rest is up to you 🙂

Remember I gave the #gingerbreadcookie recipe last week. This week I moved the business a click forward and embarked on the #gingerbreadhouse business 😉🎄 Every piece you see belonging to the house can be eaten👍 If you slide it to the left, you can see the production stages 😉 You can also see that I couldn’t slow down and made a ceramic house from the same template 🏠.

Yes, we came to the construction of the house🎄
You make and open the gingerbread cookie dough that I gave the recipe for before. Then you write “gingerbread house template” to Google and choose the house template that best suits your taste and either print it from a printer or draw the house with a ruler on wax paper. You cut the template from the paper and put it on the dough and cut the dough around the template with a knife.
As you can see in the photo, you cook the front, back, two side walls, roof and doors of the house in the oven for 7-8 minutes. Meanwhile, you cut the jelly beans of your favorite color as you can see in the photo. When you take it out of the oven, while the tray is still very hot, you put jelly beans in the spaces you designate as glass in the cookies. If it does not melt with the temperature of the tray, you can put it back in the oven for 30 seconds. After the melted jelly beans on the glasses dry well, you can separate them from the greaseproof paper in the tray.

Let’s come to the plaster 🙂 The name of the cream we use is “royal icing”. It is normally made with raw egg whites and powdered sugar. Since I do not want to use raw eggs, I use “meringue powder”. I sieved 1 cup of powdered sugar and 1 heaped teaspoon of mereng powder. You add 2 tablespoons of water first and start whisking with an electric whisk. First, the sand becomes like sand and then it clears up as it whips. What you need to be careful about here is to make very little additions of water (like 1 teaspoon each). After about 3-4 minutes of whisking and adding water little by little, the royal icing consistency you will use to “stick” the pieces together should be like a toothpaste. The pitch is not stiff or more liquid. You put about 3/4 of the Royal icing in a squeezing bag and apply it to the parts where the pieces will coincide, as you can see in the video. Just press each piece for 10 seconds and hold it in place.

 

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