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Peppermint Gingerbread House - clear roof panels

by:Cailong     2019-08-02
Peppermint Gingerbread House  -  clear roof panels
Dedicated equipment: 3 sheets of hard paper or 2 manila folders (
Crack at the seam)
A ruler and a pencil;
The base of the House (
You can find these in the crafts store, or make one with cardboard wrapped in white paper); 3 small cans (
Used to support walls);
2 piping bags, one with a small common tip and the other with a large common tip with gingerbread: Sift together flour, ginger, cinnamon, baking soda, nutmeg, put salt and cloves in a big bowl. Set aside.
Mix butter, shortening, brown sugar and granulated sugar in a bowl of a stand mixer with paddle accessories.
Beat for about 1 minute at medium speed until it becomes light and fluffy.
Add syrup, vanilla and eggs and stir on the medium for about 1 minute until smooth.
Add the screened flour mixture and stir at low speed until it is mixed into a smooth dough for about 1 minute.
Form the dough into a flat square wrapped in plastic wrap and refrigerate until at least 2 hours or even overnight.
At the same time, make a template for gingerbread house.
Collect 3 hard paper or 2 manila folders (
Crack at the seam)
A ruler and a pencil.
For side panels, draw and cut a rectangle of 4 by 7 inch.
For the front and back panels of the house with the roof tip, draw and cut the template 6 inch wide at the bottom, tilt 4 inch towards the roof and 4 1/2 towards the peak.
The template of the roof panel should be measured by 4 1/2 by 8 inch.
Preheat the oven to 300 degrees F.
The third line of baking plate made of parchment paper.
Expand the dough and cut it into 3 equal parts (
Pizza wheels are convenient in this regard).
Use 1 piece of dough at a time and refrigerate the rest to roll the dough into a rectangle of 1/8 to 1/4 thick.
Using the template, crop the side plate and remove the debris around the cut.
Repeat with the remaining 2 pieces of dough and cut off the front and back panels and 2 pieces of roof.
If the dough becomes too soft when rolling, put it back in the fridge for 15 minutes before proceeding. (
Discard or re-oll the dough scraps and make cookies. )
Refrigerate the dough on a prepared baking sheet for 15 minutes.
Bake the dough until it is almost crisp (
The center will still be a little soft)
30 to 35 minutes
Cool in a pan on the shelf for 10 minutes, then transfer the pieces of the House to the shelf for full cooling.
Royal icing: mix candy and crispy powder in a large bowl.
Add vanilla extract, mint extract and 5 tablespoons of water and stir on the medium
Run at high speed with an electric mixer, scrape the sides of the bowl if necessary until the ice freezes to form a thick and smooth mountain peak, about 2 minutes, add another 1 tablespoon of water if needed.
Separate the icing between 2 prepared pipe bags (
One with a small common tip and the other with a large common tip).
Decorative side plates: use a pipe bag with a small tip, and the pipe freezes to draw 2 windows on one of the side plates.
Freeze the tubes on the back of 4 mints and attach them to the side of the window for blinds.
Create decorative decorations by piping 12 points along the top of the panel;
Attach 6 candies-
Apply a layer of chocolate by pressing the chocolate on other points.
Repeat with a second side plate.
Let the panel rest for 30 minutes to 1 hour until the setting is complete.
Decorative front panel: use a pipe bag with a small tip to lay a double line icing on the front panel where the roof begins to tilt;
Press half of the white jelly beans.
Deliver a large amount of icing on the back of the green fudge and attach it to the panel directly above the jelly bean line;
Insert a small sugar cream in the center of the gum drop, and then add a red cinnamon candy.
The pipe of the valve freezes;
Red cinnamon candy and frosting are attached to make the door handle.
Draw two windows with an ice tube and press a red cinnamon candy in each corner of each window.
Freeze the pipe to the back of 6 gum bears and attach 3 on both sides of the door.
Let the panel rest for 30 minutes to 1 hour until the setting is complete.
Decorative back panel: use a pipe bag with a small tip to lay a double line icing on the back panel where the roof begins to tilt;
Press the remaining white jelly beans.
Apply a large amount of icing on the back of the remaining green gum drops and attach it to the back plate of the jelly bean line;
Insert a small sugar cream in the center of the gum drop, and then add a red cinnamon candy.
Draw two windows with an ice tube and press a red cinnamon candy in each corner of each window.
Freeze the pipes to the back of the remaining 9 rubber bears and connect them continuously along the bottom of the panel.
Let the panel rest for 30 minutes to 1 hour until the setting is complete.
Decorative roof panel: use a pipe bag with a small tip, install Sugar pipe points on the back of 8 white chocolate melted wafers, and attach them to the bottom edge of 1 roof panel, create a row of roof tiles.
Lay "glue" for the next row of wafers, short pipe (
About 1/2 each)
, Starting with the roof panel above each wafer, done in the center of each wafer.
For the second row of tiles, place a wafer on the top of each icing line, attach it to the roof, and partially overlap the wafer of the first line.
Before covering the entire panel, continue with the pipeline and add wafers to the overlapping rows.
Depending on the size of the wafer, you should have about 6 lines.
Repeat with the second roof plate.
Use a thin net filter to dust the panel with candy company sugar.
Let the panel rest for 30 minutes to 1 hour until the setting is complete.
Assembly Wall: use pipe bag with large tip, pipe a 6-
Inch sugar line on foil-wrapped base (
This will be in front of the House).
Push the front panel into the icing and lay an icing line inside the panel at the bottom to reinforce it.
Support the front panel with a jar. Pipe a 7-
The inch line perpendicular to the front panel freezes.
A pipe that freezes the edge of side plate 1.
Push the side panel into the icing on the edge of the base and front panel to create a corner.
Lay an icing line along the inside of the side panel on the base to reinforce it.
Support the side with a jar.
Repeat the process with the remaining side panels and back panels.
Let the House rest for at least 1 hour until it freezes.
Connect the roof: Gently test the wall to ensure freezing.
Let the House have a good rest if they give it. (
If you add the roof too fast, the house will collapse. )
Remove the jar once the wall is set.
Using a pipe bag with a large tip, the pipe freezes along the edge of the roof that is tilted on one side of the house.
Icing pipes along 2 short edges on the unfrosted side of 1 roof panel (
The roof will be connected to where the house is tilted on the edge).
Press the panel on the House and keep it in place until it freezes for about 5 minutes.
Repeat with the other side and the remaining roof panels.
Leave the roof completely dry for 30 minutes to 1 hour.
Courtyard view: use a pipe bag with a large tip to pipe a rectangular walkway in front of the House;
Edge of the line with White
Candy coated with fudge, spread in the middle with crushed rock candy.
Use a pipe bag with a large tip to freeze snow around the sidewalk and the bottom of the house.
When the snow is still wet, sprinkle some pearl sugar.
Attached to a row of sprinkle-
By pressing coated chewing gum in the snow pile, follow the bottom of each side panel.
Use a pipe bag with a large tip to freeze the pipe along the top seam of the house connected to the roof top;
Line up with a row of mini marshmallows.
Clean the house with candy teacher's sugar and let rest until dry.
When we measure the flour, the chef's note is that we scoop it into a dry measuring cup to level off the excess flour. (
Scoop out the flour directly from the bag and make it dry baked. )
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