Gingerbread house recipe and design examples. Gingerbread house, recipe with photo step by step How to make gingerbread houses at home
Section "TABLE SERVICE, DISH DECORATION, ETIQUETTE"
The section helps to decorate a wide variety of dishes with minimal effort.
Chapter
3rd page of chapter
Gingerbread house - gingerbread house
DIY gingerbread houses, step by step photos
Part 3
CONSTRUCTION OF A GINGERHOUSE, CASTLE or PALACE
Recipes with step by step photos
As well as:
Biscuit and waffle houses
Gingerbread trees
Painted Christmas gingerbread and gingerbread valentines
If the rolling pin is wooden, soak it several times at intervals of 1-2 hours with generously applied sunflower oil(it will be absorbed into the wood), then let it "dry" for 5-7 days ( sunflower oil polymerizing, hardening in air, unlike olive).
After impregnation and drying, the wooden rolling pin (or wooden cutting board) will become "eternal", non-hygroscopic and easy to clean.
A very useful technique when rolling out the dough:
The process of making gingerbread houses is of the same type and necessarily includes rolling the gingerbread dough into a layer of the required thickness for the subsequent cutting of parts from it.
When rolling the dough with a rolling pin into a layer, it is convenient to use slats of the required thickness laid on the sides, as shown in the photo.
This allows you to make the layer ideally even in thickness and with straight side edges (which significantly reduces the number of scraps when cutting the house).
Details of gingerbread structures are glued together:
- or white or dark chocolate heated in a water bath (this is the most convenient, strong enough and quickly hardening compound),
- or thickly boiled (caramel) hot sugar syrup or sugar fondant (see) with the addition of citric acid (a drop of such syrup hardens on a saucer; lemon acid prevents sugar crystallization and is added until a pleasant sweet-sour taste of syrup is obtained),
- or - sugar-protein drawing mass.
It is convenient to use as supports that hold the parts in the desired position when the gluing solidifies. glass jars of suitable dimensions, partially filled with water for their stability.
Various patterns are drawn in white and tinted in different colors and imitations of snow are made.
You can also use a pastry shop for painting and snow.
Snow powder is represented with powdered sugar (it is carefully sprinkled through a strainer) or coconut flakes, or a mixture of them.
Decorative multi-colored figurines for decorating compositions with houses can be sculpted from thickly diluted, from and from.
Gingerbread House Windows:
- or draw on baked parts before assembly,
- or made in the form of open slots, decorated along the edges or; they do this more often if they fill the house with sweets, which are beautifully visible through the cut openings;
- or from the inside, close the window slots with thin slices of marmalade, gluing them:
- or make candy windows (stained glass windows): for this, ready-made baked parts with slotted windows are placed face up on lightly oiled foil, covered with crushed candies and placed in an oven preheated to 220-250 grams for 1-2 minutes. C, where the candy crumbs are fused into a thin monolithic layer.
The process of fusing the lollipop crumbs in the oven is very short and must be visually monitored in order to remove the parts from the oven in time. Because soon after the candies melt, they will begin to burn rather quickly into a bitter brown sugar burnt, which should be excluded.
Falling asleep different parts of the window with candies of different colors, you can get beautiful multi-colored stained-glass windows, which will look especially impressive when illuminated from the inside.
Candy windows are also decorated with "stained glass" cookies from shortcrust pastry or "stained glass" gingerbread.
O stained glass cookies see the end of this page.
Assembling a gingerbread house from parts with figured candy windows.
In this case, the parts are glued together.
Smoke from the chimney more often depicted with cotton candy.
It is recommended to develop the design and drawings of your gingerbread house (castle, palace) yourself.
If you are not very good at architectural drawing, glue the made cardboard (or paper from dense Whatman paper) patterns into a whole product and make sure that all the details fit together well. Then divide the patterns and use them to cut the gingerbread pieces.
On this page, we'll look at a few examples of building different gingerbread houses. We recommend reading them all.
Mastering the techniques used in their manufacture will allow you to build any house or a whole gingerbread palace to your liking.
USEFUL VIDEO INSTRUCTIONS:
Educational Gingerbread House
for aspiring gingerbread house builders
- simple and beautiful
All the main stages of gingerbread house building are shown in its production.
We recommend that all work, starting from design, be carried out with children.
1. Designing a house and creating template drawings.
Let's draw on paper and cut out patterns (templates) of details of the future gingerbread house:
2. Then we start preparing the dough.
Those who have never made gingerbread dough products should first bake homemade gingerbread cookies from it several times in order to gain experience, and only then make details of the gingerbread house from the gingerbread dough.
Therefore, in this case we will use not, but a suitable one with a baking powder.
Also see recipes on p.
NOTE 1.
Without any experience, you can easily and simply use ancient recipe test for (perhaps it is best dough for gingerbread). If desired, you can add the following spices to it, as well as powdered dry berries.
NOTE 2.
In this recipe, liquid honey is needed to make the dough. If the honey is candied, i.e. crystallized ( good honey candied no later than October 20 - see), it must first be melted while stirring in a hot water bath.
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Heat oil, molasses and honey on a baking sheet, stir and cool slightly. |
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Place the house facade template on the dough sheet and cut out the windows and door, side walls and roof. |
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Beat the egg whites until firm. |
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Using a thin nozzle, also decorate the elements of the roof: draw curbs along the ridge, and a pattern in the form of a grid on the roof slopes. |
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Whisk the frosting again. |
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Install the second side and front walls of the house in the same way. |
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When the roof slopes are in place, there is likely to be a small gap at the junction. |
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Using a knife, remove the excess glaze that has turned out at the joints of the house elements. |
The roof of the house is covered with cookie tiles, the chimney is lined with halves of peanuts, the shutters are made of waffles, the staircase with columns is made of candy.
Near the house are trees made of waffle cones for ice cream and stones made of gingerbread cookies.
WE WILL NEED
DECORATION OF PARTS
1. One square = 1 cm.
2. Redraw the pattern in full size in centimeters (it is more convenient to use paper in a box).
3. All parts are made in 2 pieces, pipe - 3 pieces.
4. Parts "1" belong to the first large house, parts "2" belong to the second small house.
5. The walls are baked from ginger dough.
6. The roof is baked from white dough.
7. One end of a large house is baked half white and half ginger dough (see).
The second end of the large house is baked from ginger dough.
The ends of the small house are baked only from ginger dough.
8. The stove tube is baked from white dough.
WHITE DOUGH
By this recipe knead the dough once.
180-200 g butter
2 cups sugar
1/4 teaspoon baking soda quenched with vinegar
1 egg
3 cups wheat flour
1. In a large bowl, beat the butter with an electric mixer for 30 seconds or until fluffy.
2. Add baking soda and sugar, beat until combined.
3. Add egg and beat until combined.
4. Add flour and quickly knead the dough.
5. Cover the dough and refrigerate for about 2 hours.
6. After cooling, divide the dough in half (it is more convenient to roll it out) and roll it out with a rolling pin into a layer 5-6 mm thick. To prevent the dough from sticking to the table (board), be sure to sprinkle flour on the table.
7. Place the paper pattern of the corresponding house part on the rolled layer and cut out the dough part along the contours.
8. Carefully transfer the part to a baking sheet (you can cover the baking sheet with foil). Put the paper pattern back on the part and, if the edges of the part are deformed during the transfer, touch up.
9. Bake at t ° 150 - 170 ° С for 5-7 minutes. When the part is slightly browned, it is ready.
10. Quickly remove the part from the oven, transfer it to the board and, placing a pattern on it, align the edges (since there is soda in the dough, the dough breaks slightly during baking).
11. Cool the part.
12. Do the same with all parts that are baked from white dough. From the rest of the dough it is necessary to form and bake small cookies - "stones", from which a "stone fence" will then be made near the house.
13. SPECIAL DETAIL - THE END OF A BIG HOUSE
(white roof and butt ginger wall are baked together):
13.1. Make a paper pattern of the end of a large house in duplicate.
13.2. Cut one copy of the pattern along the dotted line of the roof and cut this part - the roof - out of white dough (don't bake yet!).
13.3. The lower part of the part - cut the wall of the end of the house from ginger dough (on a paper pattern, the part ends with a solid line located just above the dotted line, parallel to it).
13.4. Place the gingerbread dough on the white roof along the border, just like on a paper pattern. Lubricate the place of application with a little water for gluing and press gently.
13.5. Cut strips from the ginger dough (to the size of the pattern) and use water to glue them onto the white dough roof.
13.6. Gently transfer the part to a baking sheet (can be covered with foil). Put a whole paper pattern on the part and touch up the edges that were deformed when the part was transferred.
13.7. Bake at t ° 150-170 ° С, 5-7 minutes. When the part is slightly browned, it is ready.
13.8. Quickly remove the part from the oven, transfer it to the board and, placing the whole pattern on it, align the edges.
13.9. Cool the part down.
Gingerbread
According to this recipe, knead the dough twice, each batch separately.
80-100 g butter
one and a half glasses of sugar
one and a half teaspoons of ginger
one and a half teaspoon cloves
1 teaspoon baking soda, quenched with vinegar
1/2 teaspoon salt
1 egg
2 cups honey
2 tablespoons lemon juice
2 cups wheat flour
1 cup bran or 3 cups wheat flour
1. In a large bowl, beat the butter with an electric mixer for 30 seconds until fluffy. Add sugar, ginger, cloves, quenched baking soda and salt and beat until combined.
2. Add egg, molasses and lemon juice, beat until combined.
3. Add flour and knead the dough.
4. Wrap the dough in plastic and keep in a cool place for 3 hours.
Christmas trees
With Christmas trees, we will have waffle cones for ice cream. If there are no cones, then we will make the Christmas trees ourselves - we will bake from white dough.
1. Cut out circles of different diameters from the rolled dough - from the largest (bottom of the tree) to the smallest (top). We make cloves around the edges of each circle with a knife. Thus, we get jagged circles.
2. We bake the circles and fold them in a pyramid from the largest circle to the smallest, smearing with glaze. To make the tree taller, you can put round small cookies, also baked from white dough, between large parts.
3. In the same way we collect a few more trees.
4. Decorate the finished Christmas trees: glaze, tinted green, place in a small bag and squeeze out, outlining the jagged edges; Sprinkle the Christmas trees with multi-colored sprinkles, dust the top with powdered sugar from a strainer - "snowball".
FOUNDATION OF THE HOUSE
Bake a large base crust that will make it easy to assemble your house. The area of the base should be larger than the area of the house (you can bake the base in parts and glue it with glaze).
GLAZE
The glaze is used immediately, so do it after the house parts are ready for assembly. Do not double the recipe right away, make the second batch of frosting only when necessary.
3 egg whites
750 grams caster sugar, sifted
1 teaspoon vanilla
food colorings
1. In a deep bowl, beat the egg white, add sugar and vanilla.
2. Beat with an electric mixer on high speed for 7-10 minutes or until very stiff foam. The glaze should not be liquid. To prevent the glaze from drying out, cover the dishes with it with a damp towel.
3. It is convenient to apply glaze for gluing parts using a bag (2 bags are obtained from an A4 file). Roll up the bag and fasten it with a stapler along its entire length so that it does not unwind. Fill the bag with glaze and, turning the top, fasten it with a stapler (so that the glaze does not come out). To prevent glaze from leaking out of the holes from the stapler staples and not getting your hands dirty, a bag filled with glaze must be wrapped with a sticky thin plastic wrap, twisting it at the top. Cut off the sharp corner of the bag straight or obliquely, just a little.
4. If the glaze does not adhere well to the part, moisten the glued areas with water using a brush. Glaze can be applied to both gluing points.
5. Glaze of a different color (for finishing windows, Christmas trees), paint with dry dye.
The more precisely you make the parts of the house, the easier it will be to fit them together.
DECORATION
Baked and chilled parts can be decorated prior to assembly, carefully checking that the level of the windows coincides in height on all details of the walls. And you can decorate after assembly.
If you are decorating before assembly, then during assembly you must act EXTREMELY CAREFULLY so as not to damage the painted windows and decorations.
1.WALLS
2. PORCH
Cut the other square cookies across into two equal rectangles and glue them to the first triangle in the form of a letter " /\ " ().
ASSEMBLY
COMBINE ALL THE DETAILS WITHOUT GLUING AND CUT IT UP, FIT IT IF SOMETHING DOES NOT COMBINE (UNLESS ANYTHING IS LUBRICATED WITH CREAM OR GLAZE, IT'S MORE EASY TO MAKE).
House.
Prepare the "base of the house". Match the details according to the picture. Glue the details to the base of the house and glue them together with glaze. Wait until all joints are firmly fixed. For reliability, as the house is being assembled, the wall joints can be additionally coated with glaze from the inside of the house.
Roof.
When the ends and walls are securely dry, you can glue the roof parts. Hold them until the frosting is dry.
Chimney.
Glue the three chimney pieces together and glue them to the end of the small house. Cover with glaze and cover with toasted and peeled peanut halves.
Roof tiles.
Apply frosting evenly to the roof surface and arrange the cookie cushions in a checkerboard pattern. The glaze should be thick, otherwise the pads will crawl down, they will have to be kept for a long time. The liquid frosting can be re-mixed with the icing sugar. Mask the uneven edges of the "tiled roof" by edging with glaze. Powder the roof with powdered sugar - "snowball" from the top of the strainer.
THE FINAL STROKES
Icicles.
Using a bag with glaze, make an imitation of icing: touch the tip to the edge of the roof, gently squeezing the bag - the glaze will drain, forming an icicle. Repeat along all the edges of the roof and along the canopy above the front door.
Courtyard.
Gluing the "pebbles" with glaze, make a "fence". Install "Christmas trees" in the yard. You can make "snowdrifts" - grease the "pebbles" with glaze and sprinkle with powdered sugar. Imagine!
What should ultimately turn out - see the title. Design options:
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For the test:
- honey - 1 glass,
- wheat flour - 2-2.5 cups,
- rye flour - 1 glass,
- egg yolks - 2 pcs.,
- butter - 50 g,
- soda - 0.5 tsp,
- ground cinnamon - 1 tsp,
- ground ginger - 1 tsp,
- ground cardamom - 1/4 teaspoon,
Glaze for gluing:
- egg white - 1 pc.,
- icing sugar - 1 glass,
- lemon juice - 8-10 drops.
1. Heat honey and oil over low heat until liquid.
2. Mix a glass of wheat flour with ginger and cinnamon, pour into the honey-oil mixture, stir thoroughly so that there are no lumps. Cool slightly.
3. Rye flour mix with the remaining wheat flour and soda. Egg yolks beat. Pour the yolks into the honey mixture cooled to a warm state, grind, then add flour.
4. Knead the dough quickly. The dough should be non-sticky, plastic, dense. Divide the dough into 2-3 pieces.
5. Roll out the dough on a floured table to a thickness of 0.5-0.7 cm, cut out the blanks for the gingerbread house according to the template. Transfer the workpieces to a baking sheet, spread them out at a distance of at least 2 cm from each other.
6. Bake gingerbread blanks at a temperature of + 220 ° С for about 8 minutes; make sure not to burn.
7. Cool the baked details of the gingerbread house. They can be stored for several days in a sealed cardboard box at room temperature until the house is assembled.
Assembly and decoration of the house.
8. Caramel windows. Place the parts with windows on a baking sheet covered with foil. Grind hard candy caramel in a coffee grinder and pour into the windows flush with the thickness of the parts. Place the baking sheet in a preheated oven for 2-4 minutes to melt the caramel. Remove from the oven, cool until the caramel hardens, remove the foil.
9. Glaze for gluing. Beat the egg white until the volume increases by 3-4 times. When whipping the protein, gradually add powdered sugar in small portions, and then add lemon juice. The glaze is ground to white and a magnificent state. If desired, the glaze is tinted in the desired color with cocoa powder, burnt sugar, beetroot or cranberry juice, turmeric, food colors. The glaze is prepared in small portions, as it hardens quickly. If a special piping bag is not available, thin strips of frosting can be applied from a 10-20 ml medical syringe with the needle removed.
10. To decorate the gingerbread house, use glaze, nuts, multi-colored sweets, confectionery sprinkles, coconut, marmalade, chocolate, candied fruits. The decoration elements are attached to the gingerbread base with glaze and allowed to dry.
11. On a gingerbread sheet, the house is assembled. The details are glued with glaze gradually, pressing them well together and fixing them for 8-15 minutes. At the assembly stage, you can put gifts inside the house - gingerbread, sweets.
12. Sprinkle the finished house with "snow" - powdered sugar or coconut.
In such a beautiful palace it will be cozy and toy ...
and the most real princesses:
In this photo, the children are not overly surprised by the view of the wonderful gingerbread palace,
since took an active part in its construction.
And each of them contributed their own creative idea of jewelry.
Therefore, their views are not so much enthusiastic as they carefully evaluate the created work.
After taking pictures next to the palace, they will start to joyfully break it, starting from the roof.
Of course, in the course of eating, you will have to add additional dolls so that there is enough for everyone.
Back side of the gingerbread palace:
NOTE. Curved gingerbread products (for example, elements of the walls of the round towers of the castle in the photo) are baked on round heat-resistant objects covered with cooking paper, lightly oiled (for example, on empty metal cans). Cut dough pieces with a thickness of 6-8 mm are laid out on top in 1/4 of a turn, but not more than in 1/3 of a turn. With 1/2 turn, the gingerbread dough will drip off during baking.
How to glue baked gingerbread elements into an intricate structure - see above.
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For the test:
- 1 cup softened butter
- 1 cup of sugar
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp soda
- 1 tsp ground cinnamon
- 1 tsp dry ground garlic
- 1 cup sugar syrup (recipe below)
- 2 eggs
- 2 tsp vinegar
- about 5 glasses of flour (until a thick dough is obtained)
Ingredients for Sugar Syrup:
- 200 g sugar
- 200 g of honey
- 70 g butter
- 1/3 cup boiling water
Ingredients for the glaze:
- 1 egg white
- about 1 cup of powdered sugar (until a thick mixture is obtained)
- a little lemon juice or citric acid
Ingredients for caramel glue:
- 100 g sugar
- 2 tbsp. tablespoons of water (and boil everything down to a thickness)
1. Let's prepare sugar syrup... Melt 3 tablespoons in a metal saucepan. sugar to Brown... Remove from heat and cool slightly, stirring occasionally. Pour in 1/3 cup boiling water, stir well, add the rest of the sugar, and put on fire. Bring to a boil and until the sugar is completely dissolved.
2. In a very large saucepan, beat the margarine with a mixer. Add sugar, baking powder, ginger, baking soda, cinnamon and garlic. Continue to beat well.
3. Gradually add the sugar syrup, whisking in eggs and vinegar. Beat until smooth. Begin adding flour, continuing to beat with a mixer until the mixer can turn the dough. Flour the work surface, place the dough on top of it and continue kneading with your hands. The dough should be very thick. Divide into thirds, cover and refrigerate for 3 hours.
4. Now divide each piece of dough in half more (this makes six pieces). Spread baking paper on a baking sheet, put a piece of dough on it, knead it first with your hands. Then cover the dough with a second sheet of paper and roll it into a 3mm thick layer with a rolling pin. Remove the top sheet, place the house pattern on top and cut it to shape. The scraps can then be used for small decorations, figurines, gingerbread men, etc.
5. Bake preheated to 180 gr. C oven for 7-9 minutes, until the edges are slightly brown. Cool it down. Repeat with the rest of the dough pieces and pattern sheets.
6. While the dough is cooling, prepare the frosting and caramel glue. Separate the white from the yolk very carefully. Beat with a fork until light foam forms. Continue whisking, gradually adding the powdered sugar until the volume builds up and becomes a thick sour cream.
7. When the dough has cooled well, remove it from the baking sheet. We will paint each separate wall with glaze. On the roof, until the glaze has frozen, you can stick waffles or sweets to imitate shingles.
8. Now we prepare the caramel glue. Caramel glue is actually the same sugar syrup (which we prepared above), but more concentrated and without honey and oil.
9. Until the caramel glue has frozen (you can keep it on a saucepan with steaming water), dip the edges of the walls of the house into it, which we need to glue together. When the walls are glued together, and the house is already on the table, to glue the roof, grease the upper cut of the walls with caramel glue and put the roof on. Cover the seams with glaze.
NOTE. Round billets of a gingerbread structure (for example, for the walls of a round tower) are baked with a size of no more than 1/3 of a turn, laid during baking on round heat-resistant forms of the required diameter.
When the size of the workpiece is more than 1/3 of a turn, during baking, the gingerbread dough will inevitably drip and distort its given shape.
Optimal baking rounded details in 1/4 turn - in this case, when baking, the gingerbread dough layer laid on it is excluded from the cylindrical shape.
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For the test:
- 350 g flour
- 130 g butter
- 2 yolks
- 2 tsp cinnamon
- 2 tsp ginger
- 0.5 tsp soda
- 100 g sugar
- 4 tablespoons honey
- salt
For icing sugar:
- 250 g icing sugar
- 1 tsp lemon juice
- 1 protein
The most important thing is to make the correct template (drawing) of the house according to your imagination.
It is better to make it out of cardboard and then assemble it to fit to accuracy.
When you have your template ready, transfer all the patterns onto baking paper.
Now we are preparing the dough: mix flour with spices, salt and soda. Then add soft butter and grind into crumbs.
Beat the yolks with a fork and pour into the dough, then add sugar and honey.
Knead a tight dough, wrap in plastic wrap and refrigerate for an hour. Then we roll out into a layer (I got 4) part of the dough and bake until golden brown and while the cake is soft, cut out the details of our house and one cake for the stand (our composition will be on it) according to the templates, and cookies can be cut out of the leftovers.
IT IS NECESSARY TO DO FAST, BECAUSE THE CORK, COOLING, BECOMES HARD AND MAY CREATE.
When all the parts are ready and cool, we connect them sugar glaze, i.e. building a house. Then we decorate as we like.
The dough in the recipe is enough for a small house and 10 cookies.
If you increase the proportions of the dough, making it larger, you can build a large house, and put a cake inside, a small one on a stand can be used to decorate a cake or let the children eat it.
The peculiarities of this test, in contrast to the honey one for houses, is that it does not stale for a long time.
TIP: DO NOT ROLL OUT TOO THIN Dough, IDEAL 0.5CM THICKNESS!
For icing sugar grind everything thoroughly with a wooden spoon until a thick homogeneous mass is obtained.
Paint each baked detail, dry the glaze well and only then glue it.
After gluing and hardening the joints, make the finishing: masking the seams, applying "icicles", imitation of snow, etc.
Like gingerbread houses, sleighs are glued together with sugar-protein drawing mass (icing) or hot thickly boiled sugar icing, or hard chocolate (black or white) melted in a water bath.
Painted gingerbread figures for decorating gingerbread compositions or for serving with tea. Such figures are cut out of the dough layer with a knife using a cardboard template, then baked and decorated with icing.
Children's creativity - gingerbread decoration on the Christmas tree:
Sleigh design options:
In some countries, different kits of prefabricated parts are sold for self assembly gingerbread compositions. This house is assembled from the following set:
FINNISH GINGERHOUSE WALL TEMPLATE
FINNISH GINGERHOUSE ROOF TEMPLATE
Gingerbread Tree Pattern
Gingerbread Man Pattern
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For the gingerbread dough:
- 140 g unsalted butter, diced
- 100 g sugar
- 1 egg
- 1 tsp. soda
- 100 ml golden syrup or, even better, fructose syrup
- 1 tsp ground cardamom seeds (you need to grind the seeds from two pods in a mortar)
- 1 tsp. ground cloves
- 1 tsp ground cinnamon
- 1 tsp. grated orange peel
- 450 g plain flour
NOTE. Instead of all the spices, you can add ginger - then you get a ginger house.
For glaze:
- 400 g icing sugar, sifted
- 2 egg whites
- 2 tsp lemon juice
To decorate:
- 4-5 orange or yellow icicle lollipops, crushed with a rolling pin
- 3 packs of Smarties (multi-colored chocolates)
- 400 g marshmallows or marshmallows
As well as:
- you will need a board on which you will build a house,
- four baking sheets
- and several clean cans or bottles, which can be used to support the still not dry glued walls of the house and other structural elements so that they do not fall apart.
- Also useful are cookie cutters in the shape of trees and men for baking curly products from gingerbread dough that decorate the composition.
NOTES.
- Be sure to use pre-prepared templates for cutting parts, otherwise the walls of the house will not join.
- Choose the design of the house and decorate the house as you like - you can make a non-multi-colored scale, using only white glaze, like snow.
In a cool, dry place, the house can be stored for up to 2 weeks.
BEFORE YOUR OWN FANTASY TO DEVELOP AND CUT TEMPLATES FOR THE GINGER HOUSE.
In the wall templates, provide for the openings of windows and doors, which we will then fill with crushed candies and melt them in the oven.
Step 1. First, make a Finnish gingerbread dough. Put butter and 50 g sugar in a bowl, beat with an electric mixer.
Step 2. Beat the egg with the remaining 50 g of sugar until it looks like lightly whipped cream.
Add soda and molasses to the oil. Then add the egg mixture.
Add spices, orange zest and flour and stir until you have a soft, elastic dough.
Form it into a ball, wrap it in foil and put in the refrigerator for at least 30 minutes.
Step 3. While the dough is cooling, cut out parchment or baking paper patterns based on your patterns.
Preheat oven to 220 gr. WITH.
Step 4. Line four baking sheets with parchment.
Tear off a piece the size of an orange from the dough. Roll it out on a floured table to the thickness of a coin and cut out the wall.
Roll out the scraps and gradually roll out and cut out the rest of the house.
Use a spatula to transfer them to a baking sheet.
You will need to cut out two side walls, a front and a back wall, two pieces of the roof and four pieces for the chimney (the bottom of the pipe should be in the shape of a triangle so that the sharp part goes into the hole in the roof).
Cut trees and men out of the dough.
Step 5. Roll out the remaining dough and trim directly on the parchment and cut into an oval about 25 cm in size. This is the "garden" on which the house will stand.
Place on parchment on a baking sheet.
Step 6. Cut out a door in one of the walls, then cut out windows wherever you like.
Cover the window and door openings with an even layer of crushed candy.
Bake the cookies in portions for 6-8 minutes (the garden is baked for a few minutes longer), until the edges of the cookies are brown and the candy is melted.
For a perfectly shaped cookie, attach templates to it and trim off any areas where the cookie has crept.
Allow to cool for 5 minutes, then transfer to a wire rack.
Step 7. While the cookies are cooling, make the icing by mixing the icing sugar with egg white and lemon juice.
This is the "glue" with which we will join the walls and decorate the house.
Step 8. Now get out the board for the house and put the jars on which the glued walls can be supported.
Transfer the icing to a piping bag with a very small nozzle, or put in a plastic bag and cut off the small tip in the corner.
Starting with a small wall, extrude a thin strip of icing along the bottom edge and attach it to the ground.
Press it firmly against the board for a few minutes, and then prop it up with a jar until the frosting hardens.
Step 9. Lubricate the lower part of the long wall with glaze, place on the lower part of the house and press firmly until it hardens.
Then put up two other walls.
Step 10. Attach the roof. Run the glaze along the corners of one part of the roof and the upper edges of the walls, attach the cover to the walls and press firmly.
Place a jar to support the roof.
Repeat with the second part of the roof.
Connect all the pieces for the pipe and attach to the glaze on the roof.
Step 11. Spread the glaze over the roof and chimney surfaces, dripping the glaze onto the walls to create a snowy effect. Then put smarties sweets on top. Glaze the garden and paint the facial features. Attach white marshmallows to the glaze around the entire perimeter of the garden to create a fence.
Place people and trees everywhere.
Sprinkle with powdered sugar.
Step 12. Put the finished gingerbread house in a prominent place and admire it for a long time, show it to all your friends and acquaintances.
:
- 1 cup flour (flour should always be sieved before kneading any dough)
- 1/3 cup sugar
- 1/2 teaspoon of baking soda
1/2 teaspoon cinnamon
- 1/2 teaspoon of grated ginger root
- 2 tablespoons butter, softened
- 1 tablespoon of liquid honey
- 1 tablespoon milk
1. PREPARATION OF THE TEST.
Mix all ingredients.
Knead the dough thoroughly with your hands for about 10 minutes so that it becomes elastic - this is the main thing in making any gingerbread dough.
Roll into a ball and leave to lie for 10-15 minutes, but no more.
2. TEMPLATES FOR MINI HOUSES.
The house requires 6 templates:
- 2 for the roof,
- 2 for front and rear fronts,
- 2 for end walls.
Draw patterns on heavy paper and cut them out with scissors.
If you want to make houses with windows (with empty holes or filled with candy, marmalade), provide them on templates.
3. DISCOVERY OF PARTS.
Roll out the dough into a layer 5 mm thick and trace around the contour with a sharp knife or, which is much more convenient when cutting out the dough, use roller pizza cutter.
To facilitate subsequent assembly (so that the roof does not slide off during gluing), you can make two small holes for threads in both parts of the roof before baking.
When assembling, the baked parts of the roof are simply tied with a thread.
After the adhesive glaze has hardened, remove the threads and cover these technological holes in the roof with glaze.
BAKING ITEMS.
Bake the details of the house in a preheated oven at a temperature of 170 grams. From about 7 min.
Then let cool completely under a double folded towel.
You can use a screwdriver to cut through the dough in tight spaces.
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 gingerbread dough and make a fabulous Christmas decor.
Making our own gingerbread house - little tricks
These little tricks will help you prepare real chouxed gingerbread dough:
- it is prepared with honey and without added sugar, molasses;
- artificial leavening agents cannot be used. Add vodka / cognac / rum to the dough (4 tablespoons per 1 kilogram of flour);
- you cannot use margarine or vegetable oil instead of creamy;
- to achieve the best result in the preparation of gingerbread dough, use reduced-grade flour;
- be sure to use gingerbread spices (dry perfume) that are easy to make at home. In a blender, grind coriander seeds (1 tsp) + cinnamon (1 tsp) + cardamom seeds (0.5 tsp) + nutmeg (1/3 tsp) + cloves (2-3 pieces) + star anise seeds (1/3 tsp) + allspice (4-5 pcs.) + dry ginger (1/3 tsp). For 1 kilogram of dough, use 1-2 tsp. dry perfume;
- you should not bake gingerbread dough for too long;
- it is recommended to put a few pieces next to the gingerbread fresh apple... So they will retain their aroma longer and will not stale;
- if you use light honey, the dough can be tinted with cocoa powder to achieve a dark gingerbread shade;
- at the exit, the dough turns out to be 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 during baking, and the gingerbread will turn out hard; very batter will spread and the gingerbread will lose their shape;
- gingerbread based on raw dough becomes hard and dries faster than gingerbread made from choux pastry.
DIY gingerbread house, recipe with step by step photos
Required Ingredients
Using a measuring cup = 250 milliliters
Dough:
- Wheat flour (w / c) - 3 cups,
- Natural honey - ¾ glass,
- Butter 72% -82% - 100 grams,
- Sour cream 26% - 100 grams,
- Vodka / cognac / rum - 3 tbsp. spoons,
- Spices for gingerbread (dry perfume) - ¾ tsp,
- Chicken egg (D-1) - 1 piece,
- Drinking water - ¼ glass
Glaze (icing):
- Protein chicken eggs(D-0) - 1 piece,
- Powdered sugar - 150 - 200 grams.
Helpful hints:
* Instead of cinnamon, ginger and zest, you can take 3 tsp. any spices for gingerbread
* If you want the color of the dough to be darker, then replace a couple of tablespoons of flour with cocoa
* The dough turns out to be quite a lot, probably the quantity for 2 eggs would be enough, but I did it with a margin (you can make cookies from the remainder).
* Cooking can be divided into several days: one day make the dough in the evening and draw a pattern, the next day cut and bake the details of the house, decorate and glue on the third day.
1. Prepare the dough:
Heat the honey with sugar to completely dissolve the sugar.
* It is better to take fine sugar and add it to honey gradually, in portions, as it melts.
Add butter and spices, stir until dissolved.
Add eggs one at a time, stirring each time until smooth. Sift some of the flour with baking soda and add the orange zest, pour in the honey mixture, mix.
Add the rest of the flour gradually until a soft dough is obtained.
Divide the dough into 2-3 parts, give each a flat rectangular shape, wrap in plastic wrap and refrigerate for 3 hours (or better overnight).
* A flat layer of dough will be easier for you to roll out than a whole round ball.
* The dough immediately after cooking is slightly sticky due to honey, after a night in the refrigerator it becomes more convenient to work with. Cold dough is rolled out with a rolling pin with little effort, but it sticks less to the hands and the board, and it will be easier for you to work with the details of the house.
* The dough follows remove from refrigerator about 30-60 minutes before use to warm it up a little.
2. Draw a diagram of the house:
It will be very easy to draw all the details of the house on large sheets of paper in a cage.
We will need -
- 2 details of end walls (high), one of them with a window and a door cut
- 2 pieces of side walls
- 4 parts of shutters for windows
- 2 details of window sills
- 2 rectangular chimney parts
- 1 rectangular chimney piece with a cutout at the bottom
2 roof details
- 1 long chimney piece from the back of the house
- 1 detail of the base of the house, measuring 20X20 cm
You can see the dimensions of all the details in the photo (by clicking on the photo with the left mouse button, we increase it).
Cut out the parts and transfer them to cardboard or thick paper, cut again.
* The walls of the house according to this scheme are slightly trapezoidal, with bevels, this slightly complicates the work of gluing it together. You can make the walls just rectangular if you want to make it easier to connect the parts.
3. We bake the details of the house:
Roll out the dough 4 mm thick (it is better not to make the parts too thin, as they will be more fragile, or too thick, as it will be more difficult to work with them)
Cut out the details of the house according to the prepared patterns. On the walls of the house, mark the "logs" with a stick, and on the details of the roof "tiles" with a bottle cap.
* I made additional details for the small bench. You can also cut Christmas trees or animals out of excess dough with molds (then they can be placed next to the house).
* After cutting out large parts and transferring them from the board to a baking sheet, check them again with the pattern and slightly correct them with your hands if the shape is slightly deformed when shifting.
Bake the details of the house at 175 degrees for about 10-12 minutes, until slightly golden brown (do not overexpose them in the oven).
I did the windows with glass like this:
Cutting out the part of the wall with a window, and transferring it to a baking sheet covered parchment paper, I again applied the pattern and already cut out the windows on the baking sheet with a knife and adjusted it carefully with the handle of a teaspoon.
* You can also pour caramel chips into the windows not immediately, but only after 5 minutes of baking, so it will boil and bubble less in the oven.
* I fell asleep it again and the second time, after the first layer had melted, taking out the walls with windows from the oven again. So the glasses turned out to be thicker.
Remove the details of the house from the baking sheet carefully, with a spatula, allowing them to cool slightly.
The parts of the walls with windows and glass must completely cool on the baking sheet!
The rest of the parts can be shifted to cool on a flat surface, you can carefully trim them if something turns out to be uneven (while they are still warm, it is easier to cut them).
Let the finished parts rest for a couple of hours.
4. Prepare the glaze:
Beat the protein lightly with a fork until froth, sift the icing sugar and add to the protein gradually, stirring thoroughly, until the desired glaze thickness is obtained.
The amount of powdered sugar may differ slightly from that indicated in the glaze composition, you may need more or less, focus on the consistency and thickness.
You can try putting a little glaze in a bag with a small round nozzle (or just in a bag, cutting off a corner) and try to draw a couple of lines, they should not blur.
File the edges of the wall parts with a grater to make oblique cuts at an angle of about 45 degrees, so it will be more convenient to connect them together.
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Next, we proceed to decorating the walls with glaze, and then we will glue them together with caramel.
Many people do the opposite: first they glue and assemble the house, and then decorate.
It is easier to decorate the parts lying on the table than a vertically assembled house, but there is a risk of slightly damaging the already made decor when gluing.
It is more convenient to glue a house without decor, but its decoration will then be less accurate.
Choose the method that seems more right for you personally.
I first painted the walls and only then glued them. When gluing, really, I slightly violated what I had painted before, but then I easily corrected everything already on the assembled house.
You can glue the house not with caramel, but with the same glaze, but it dries much longer: you will have to hold the walls longer and wait for the parts to dry to attach the next ones. Caramel is a little more difficult to work with, but it dries very quickly and sticks together more firmly than icing.
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5.Decorate details:
We use glaze to paint various decoration patterns, glue shutters and window sills, circle the tiles, glue the chimney. Having drawn the necessary patterns, immediately add multi-colored sprinkling balls, where necessary (until the glaze starts to dry)
I decorated the chimney with whole almonds, or you can sprinkle with chopped ones (this will be the "masonry" of the chimney).
Allow the glaze to dry completely and only then proceed to gluing.
6.Glue the house:
Put a small skillet over high heat, add 1-2 tbsp. sugar, add 1 tsp. water and stir until completely melted. Then add another spoonful and stir again until the sugar melts, etc.
If the sugar does not melt well at first, then you can add a teaspoon of honey and do not forget to constantly stir, the lumps of sugar will gradually disperse. Further, neither water nor honey need to be added anymore. Let the sugar simmer for a couple of seconds (but not for long, so as not to start burning), turn off the heat.
Take the parts, dip the slices in hot caramel and attach one to the other.
* Caramel freezes quickly, so you have to work quickly too.
* Caramel is very hot, be careful not to burn yourself! Place a bowl next to cold water to lower your hand into it if scalding caramel accidentally falls on it.
* First, we attach the long end wall to the side one, hold it for 20-30 seconds, then attach another end wall and hold it, and then another side one.
* Let someone help you hold the walls of the house (or they can be propped up with cups or some other objects)
* Next, we attach the house to the base, hold it, slightly pressing it down. If necessary, you can still lightly grease the joints with hot caramel from the inside.
* Last you need to attach the roof details. Because the shape of the walls is slightly trapezoidal, then you will have to slightly concave the upper triangular part of the end walls to the center of the house (otherwise the roof will not stand on the walls). If you made the walls just rectangular, then it will be easier.
Here I no longer dipped the details in caramel, but quickly applied it to the joints with a spoon and applied the roof details on top. At the end, I missed the joint on top of the roof with caramel.
* If the caramel freezes in the pan during use, it can be reheated and melted. I warmed it up twice.
With the onset of the New Year, houses are filled with the aromas of joy and favorite festive food, and hearts are filled with the anticipation of a miracle. Of course, one of the most fun and exciting New Year's activities is baking a gingerbread house. In this article, we will show you how to make a beautiful fragrant house step by step.
Cooking the walls and roof of the house
For the test you will need:
- 150 g of liquid honey;
- 100 butter;
- 125 g granulated sugar;
- 2 eggs;
- 1 tsp ground ginger;
- 1 tsp ground cinnamon;
- vanillin;
- 375 gr. white flour;
- 1 tsp cocoa (if you want the walls of the gingerbread house to be brown);
- 2 tsp baking powder.
- Combine ginger, cinnamon, vanillin, cocoa and baking powder with flour.
- Mix the softened butter with sugar, add honey, mix again. Add eggs and stir again.
- Add dry flour and spice mixture, stir again, roll the dough into a ball. If the dough is liquid (sticks to your hands or does not roll out well), put it in the refrigerator for half an hour, the butter in the dough will solidify, and it will be easier to work with it.
- After the gingerbread dough is ready, sprinkle the table with flour and roll it into a layer, about 1 cm thick.If you like crunchies, then roll it thinner if you like soft gingerbread, roll thicker.
Make a paper pattern in advance and lay it out on the layer. With a sharp knife, you need to cut out the details.
- Now transfer the walls and roof to a baking sheet covered with a baking sleeve or baking paper. Bake the house in the oven at 180 degrees for 20-25 minutes.
- Make sure that the gingerbread does not burn, because the dough is brown, and it can be difficult to see if it is done.
- The oven can be opened during cooking.
From the leftover test can be made. If you paint them with icing, they will turn out to be incredibly beautiful!
While the biscuits are baking, we will prepare a mass for gluing the house.
Glaze for gluing and decoration
You will need:
- 1 fresh chicken egg white;
- 250 grams of powdered sugar;
- 1 tbsp lemon juice.
Carefully separate the white from the yolk (if even a drop of the yolk gets into it, nothing will work). It is advisable to sift or shake the icing sugar.
First, beat the protein with a fork until light foam, then gradually add the powdered sugar and grind it with the protein (no need to beat, bubbles in the glaze are not needed). After all the powder has been added, add lemon juice at the end. At this point, food coloring can be added if desired. You should get a thick, homogeneous mass, you need to put it in a pastry syringe.
Assembling and decorating a gingerbread house
After the walls and roof of the house have completely cooled down, you can start assembling. We glue the walls, as shown in the photo. This work is quite long - be patient and hold the parts together until the mass hardens.
After the gingerbread frame is assembled, you can start decorating. Here you can give free rein to your imagination: sweets, confectionery beads and stars, parcels and much, much more can become decorative elements!
Decorate the roof with icing and then stick on candy and other decorations. Glaze can be used to make “icicles on the roof”.
The wonderful tradition of making a gingerbread house with your own hands before the New Year and Christmas holidays came to our country not so long ago from Europe. The art of creating these edible architectural masterpieces originated in Germany in the 19th century and quickly gained popularity, spreading to neighboring European countries... Gingerbread houses have not only become a must festive decoration of human dwellings, but also firmly settled in Christmas markets and special exhibitions, where one could even get some nice prize for them. So, for more than 20 years in the charming Norwegian town of Bergen, shortly before Christmas, a real gingerbread town has opened, for which the locals create edible exhibits of amazing beauty and originality.
An important prerequisite for the emergence of the culture of gingerbread houses was the creation in the Middle Ages of a special type of dough, the products from which did not stale for a long time and remained edible even a couple of weeks after baking. Gingerbread dough and making houses from it allowed people not only to decorate their homes for the holidays, but also later to feast on these delicious decorations to the delight of all family members, young and old. In addition, this is a very aromatic, plastic and very easy to prepare dough, which is a real pleasure to work with both for a beginner and an advanced cook.
Today I want to tell you in detail how to make a gingerbread house with my own hands, be sure to involve my friends, children and other family members in this exciting business. There is nothing particularly difficult in making a house, and I will try to reveal all the secrets and possible pitfalls of this process so that you can easily create your own unique and inimitable culinary and architectural masterpiece. Gingerbread house hand-made can serve as a wonderful element of New Year's decor in your apartment, as well as go to a school exhibition or charity Christmas market. At the end of the holidays, you can even arrange a ritual eating of the house, although personally I would not risk encroaching on my own work of art. But just in case, I would advise you not to store it for more than two weeks before eating it.
Be sure to try making a gingerbread house at home with your family and friends. This is a great option for a festive pastime that will help you and your children develop their imagination and unleash their creativity, and in addition, it may well become your new family New Year's tradition!
How to make a gingerbread house with your own hands:, and,
INGREDIENTS:
- 420 g flour
- 150 g honey
- 80 g sugar
- 1 pack. vanilla sugar
- 90 g butter
- 2 small eggs
- 1 tsp baking powder
- ground spices: 1/2 tsp cinnamon, 1/2 tsp. ginger, 1/2 tsp. cardamom, a pinch of cloves, a pinch of nutmeg
Glaze No. 1:
- 1 egg white
- 100 g icing sugar
- 1 tsp lemon juice
Glaze No. 2:
- 1 egg white
- 200 g icing sugar
- 1 tsp lemon juice
Decorations:
- colored sprinkles
- multicolored dragee
- coconut flakes
COOKING METHOD:
1. In order to make a gingerbread house with your own hands on New Year, first we knead a delicious and aromatic gingerbread dough for him. To do this, put sugar, honey in a small saucepan, vanilla sugar and diced butter.
2. Heat the honey mixture over low heat, stirring occasionally, until all the components combine into a thick homogeneous mass... Do not bring the mixture to a boil, as honey will lose its beneficial properties. 
3. Cool the mixture for 10 - 15 minutes until slightly warm, then add eggs and ground spices to it and mix thoroughly. 
4. Pour the honey mixture into a deep bowl for kneading the dough and gradually, in 2 - 3 doses, add flour sifted with baking powder into it. 
5. Knead the dough thoroughly until smooth with your hands or in a food processor using the hook attachment. The gingerbread dough should be tight, not sticky at all, and easily gather into a lump. 
6. Gather the dough into a lump, wrap it in plastic wrap and refrigerate for at least 2 hours or even overnight.
For the convenience of rolling, I divided the gingerbread dough into 2 parts and gave them the shape of flat rectangles. But you can store the dough in one large ball. If the dough has been in the refrigerator for several hours, it is better to remove it 20-30 minutes before working with it in order to simplify the rolling procedure.
Gingerbread house template
7. In the meantime, you need to cut out the templates for the gingerbread house from thick cardboard. You can cut windows and doors into them in advance, but I did it on the already rolled out test "by eye". In addition, the windows can not even be cut out at all, but painted on the walls of the house with protein glaze.
8. Roll half of the gingerbread dough on a floured surface into a layer approximately 5 mm thick.
Important! When rolling, keep in mind that the dough will slightly increase in size during baking. It should not be too thin, otherwise you will get a fragile house structure, but too thick walls will be difficult to fix together.
9. Attach cardboard templates to the dough and cut out the details of the house. Transfer them to a baking sheet lined with parchment and lightly sprinkle with flour on top. 
10. Bake in an oven preheated to 180 ° C on the lower shelf for 10 - 12 minutes. The dough for the gingerbread house should not brown, as soon as it begins to golden around the edges, it must be removed from the oven. 
11. Roll out the remaining dough, cut out of it and bake the base for a house of arbitrary shape and other details for decorating the entire installation, which your imagination will tell you - a chimney, a bench, Christmas trees, etc. You can make gingerbread from the remains of the dough, bake and eat them right at the checkout 🙂 
12. While the details of the house are cooling down, you should prepare the # 1 protein glaze to decorate the house. To do this, beat the cooled egg white at high speed of the mixer into a foam, gradually adding powdered sugar. 
13. Whisk the mixture vigorously for 2 - 3 minutes and add lemon juice at the very end. It should be thick, but fluid protein glaze.
Decorating and assembling a gingerbread house
14. Pour the icing into a pastry bag with a fine nozzle and decorate the house of your choice with it. You can circle windows, doors, draw roof tiles, etc. 
15. While the glaze is not dry, you can stick to it various decorations- colored confectionery sprinkles, multi-colored dragees like “M & M’s”, and also sprinkle the details with coconut flakes imitating snow. After that, it is necessary to allow the glaze to dry completely for several hours, otherwise it may smear or leak when installing the parts of the house. 
16. To fasten the parts and install the house, you should prepare protein glaze No. 2 with an increased amount of powdered sugar. It is thicker and more sticky and dries faster, allowing better fixation of all joints.
The first step is to install two adjacent walls of the house on a base baked from dough or some other surface (plate, tray). Protein glaze should be applied with a pastry bag to the surfaces that bond to each other, as well as to the base for the house. Having installed the walls, you can hold them for some time with your hands until the glaze hardens, or you can support them on all sides with suitable sized objects. In addition, to make the walls smoother and perpendicular to each other, you can insert a rectangular object inside the house.
Advice! If you see that the joints of the house parts do not fit together very well, for example, due to their deformation during the baking process, then you can file them slightly with a knife for a more accurate and convenient fit to each other.
17. Next, you must immediately install the other two walls of the house and wait for them to be firmly fixed for about an hour. To prevent the white glaze remaining for the roof from drying out during this time, cover the bowl with it with a damp towel. 
18. At the last stage of assembling the house, you need to attach two parts of the roof in turn, generously smearing the joints with protein glaze.
Advice! In the process of assembling a gingerbread house, some problems may arise, for example, glaze leaking out where it should not be, or, conversely, a lack of glaze in some places. Spilled glaze can be easily corrected or removed with a cotton swab, or applied with a brush in crevices or other necessary places.
After the house is completely assembled, you can additionally decorate it or correct imperfections with the remaining protein glaze. In addition, you can decorate the base for the house with glaze and sprinkles, as well as glue and attach the remaining parts - a chimney, an entrance door, a bench, etc. Here, the scope for your imagination is practically unlimited.
A cozy and elegant gingerbread house, made with your own hands with the help of relatives and friends, will create a New Year's mood and become the best home decoration for the upcoming holidays! 