The castle gingerbread house

1

Put in the bowl all the ingredients made of gingercake。

2

A little bit of the chopstick

3

Smash it with your hands and become a noodle。

4

When you start rubbing, the face is rougher. Just stay patient until the face is smooth. Put the covered noodles in the freezer for an hour。

5

...SWEETED NOODLES, TUMBLED ON THE BOARD INTO THIN PIECES OF ABOUT 0.3CM THICK. (IF IT'S NOT BIG ENOUGH, YOU CAN SPLIT THE NOODLES INTO SMALL PIECES AND SPLIT THEM INTO PIECES)

6

Take out the clippings

7

I carved a cookie model on a good face。

8

Plugged gingerbread out of the eye with a fork, discharge it on the grill, put it in a pre-heated oven, with a mid-level fire of 180 degrees, 12 minutes or so, to the extent that you like。

9

Send the egg clean to the bubble and add sugar powder

10

A few drops of lemon juice and the thickness of the protein cream can be adjusted as needed, with a slightly softer bottom-down base, in a fluid state, and in a dozen seconds the line drops can disappear flat, light and smooth, so that the bottom is smooth and smooth, and the picture of the bar is properly hard and the line drops are not easily disappearing, so that the line is easy to form and the line is visible, clear and durable. It can also be adjusted at any time by adding less sugar powder to the base, and then adding a proper amount of sugar powder, which can be used to decorate the line. The adjusted protein cream can be added to the preferences, and the preferred colours can be removed, and the decorations can begin。

11

Let's split the protein cream into five copies

12

Put it in a bouquet and stick it tight

13

Cut a little mouth at the end of the bouquet, if you need to use the bottom, fill in the colour, draw a circle of toothpicks, then pick up the cookie and tumble on the table, shake the surface, wait for condensation, and then use the other colors to paint

14

Find the right place to squeeze the frost on the bottom seat, then glue the walls to support them with foreign objects or hands for a while, and then not fall. You can decorate yourself with colored beads。

1. The gingerbread dough needs to rest for a while before rolling; otherwise, it tends to shrink back when rolled out and cut with cookie cutters. Similarly, it is best to let it rest for a while before baking, or it may easily deform; 2. If the shapes and sizes of cookies on one tray vary, the smaller ones will be done first. Once the smaller cookies are nearly baked, remove the tray, take out the finished small cookies, and put the remaining ones back in the oven to continue baking; 3. Be patient when assembling the house. Especially with the roof, you must wait for the frosting to dry completely before letting go to prevent it from falling off due to poor adhesion; 4. Brown sugar powder is rarely available for purchase, but actually, you can just buy brown sugar at the supermarket and grind it into powder yourself. 5. After cutting out the cookies with molds, the remaining dough can be kneaded back into a ball, rolled out (it is best to let it rest for 20 minutes first), and continue cutting.