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Gingerbread House Gingerbread House Copyright © 2010 – keikos-cake.com – All Rights Reserved Gingerbread House Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://PastryFriends.com Copyright © 2010 – PastryFriends.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the gingerbread house here: http://keikos-cake.com/gingerbread-house VIDEO Note: You must be logged into your member account to view the video. Gingerbread dough Honey 250 g (8.8 oz) Flour 250 g (8.8oz.) Baking soda 1 tea spoon Gingerbread spice 1 tea spoon (also called Lebkuchen spice) Sugar icing Egg white 50 g (1.8 oz.) Icing sugar 300-350 g (11-12 oz.) Decoration Cookies, chocolate, M&M’s… Note: You find the measurements for the (paper) templates on the last page of this document. Gingerbread dough Heat the honey on the stove for a short moment. Mix the sifted dry ingredients in a large bowl and add the hot (liquid) honey. Mix with a spatula until you get a uniform dough. Cover the bowl with plastic wrap and set aside for at least two hour. If you want, you can store the dough in the fridge for up to three weeks. Flour your table and roll out half of the dough to a 2-3 mm sheet (1/10 inches). Watch the video to see how I do it: 1. Roll 2. Invert (top down) 3. Rotate 90° 4. Roll Etc. Now, use the paper template… …and cut out the shape for the bottom of the gingerbread house. Place it on a baking pan with baking paper. Roll out the remaining dough and cut out the two shapes for the roof. Repeat for the front and back side of the house. Also keep the „door“. We will use it later… Use the remaining dough to make a little christmas tree. Brush the gingerbread shapes with water. Bake for 10-12 minutes in your pre-heated oven at 180°C (356°F). Copyright © 2010 – keikos-cake.com – All Rights Reserved Sugar icing Mix one half of the sifted icing sugar with the egg white. Then, little by little, add the remaining icing sugar until you get the desired consistency. Assembling the gingerbread house Trim the edges of the triangular shapes (house front and back side). Use a pastry bag with a 7 mm (1/4 inch) tube to pipe out the sugar icing. Start with the back side of the house. Use a glas or a ring (as I do) to support the back side. Now, glue all pieces together using the sugar icing… Start with the back side. Then add one side of the roof, the front side… …and the second side of the roof. Tip: Remove the glas/ring inside before adding the final element. I forgot it this time. Add sugar icing to the roof top. Start with spiral movements on top (see video). Then, add vertical strokes to the sides. Pipe out a nice border around the house. Also „decorate“ the edges of the roof and the door. Add the little gingerbread christmas tree. Decorate the roof with cookies and chocolates. Finally, cover the space between the cookies with icing sugar and finish with M&M‘s (chocolate beans). Let the gingerbread house dry for a day (or over night). Bottom Roof Roof 18 x 16 cm 18 x 13 cm 18 x 13 cm 7.1 x 6.3 inches 7.1 x 5.1 inches 7.1 x 5.1 inches Front + back sides Base: 14,5 cm (5.7 inches) Height: 16,5 cm (6.5 inches) Sides: 18 cm (7.1 inches) .
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