Julkalender Varberg 2014-19 The Gingerbreadhouse
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This is how you make your own Gingerbreadhouse
Sugar 400 gram
Syrup 2,7 dl
Flour 1000 gram
Water 1,5 dl
Bakingsoda 25 gram
Ginger 4 gram
Cinnamon 4 gram
Cloves 4 gram
½ Egg white
2 dl Icing sugar
A few drops Vinager essence
Cooking (15 min + 10 hours)
Boil butter, sugar and syrup in a heavy saucepan.
Pour into a dough mixer (or bowl) and add remaining ingredients. Mix thoroughly to a smooth dough.
Cover with clingfilm and leave to swell at room temperature until the next day.
Preheat the oven to 175 ° C.
Roll the dough out thin (2-3 mm thick). Cut out shapes.
Bake for about 5 min to golden.
Mix the icing sugar and egg whites with a few drops of vinegar.
Make a cone of waxed paper and cut a small hole in the tip. And decorate as you wish
For the merge works melted sugar good - about 4 cups should be enough. Watch your fingers when it is very hot. Dip the parts in the sugar, put together and let the sugar solidify. Decorate around with candy, cotton, powdered sugar or whatever you want. Good luck.
The chef comment Homemade dough gets better as it becomes more "stretched" and do not constrict when baking. Bought the dough becomes too soft and easy to crack more easily. This dough contains pretty much baking soda that makes the cake hard and gingerbread stable. The dough fits not so good at making gingerbread.
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