Christmas is coming, make a mini gingerbread house, small enough to hold in your hand!

WHAT YOU NEED

Ingredients

Low flour 125 grams
25 grams of butter
25 grams of eggs
75 grams of flour
Red sugar 10 grams
Hot water 20 grams
10 grams of egg whites
A little bit of colored sugar
Half a teaspoon of flour

How TO MADE The mini gingerbread house

Steps 1 to 4

1. Draw a drawing and cut out the components of the gingerbread house for backup.

2. After softening the butter at room temperature, add 25 grams of sugar powder until it turns white, add the egg juice in stages, and soak.

3. Red sugar and 20 grams of hot water are mixed to melt and dried.

4. Pour into the butter and stir.

Steps 5 to 8

5. Low screening powder, ginger powder, and so on.

6. When the dough is ready, wrap it in a preservative film, put it in the refrigerator and refrigerate it for one hour.

7. Cut a piece of oil paper, cut the frozen dough into 0.3 cm thickness, put on the cut drawings, half for the gingerbread house, half for the base.

8. After removing the excess part, let stand for 20 minutes.

Steps 9 to 12

9. Use a fork to make small holes, put it in the middle layer of the oven, put it on fire, and bake it at 170 degrees for 15 minutes.

10. The roasted noodles are cool.

11. 7 grams of egg whites and 50 grams of powdered sugar mixed evenly.

12. With the support of two cups, you can glue the gingerbread house with protein sugar cream.

Steps 13 to 16

13. After the main body of the gingerbread house is glued, wait for the protein and sugar cream to solidify.

14. The main body of the gingerbread house is glued to the base and glued to the fence.

15. The remaining protein sugar cream is mixed with 3 grams of egg yolk and then squeezed into a bag on the roof, allowing the protein sugar cream to flow naturally.

16. Dip a little water with the tip of a chopstick, glue colored sugar beads, a grain of glue decorates the gingerbread house.

17. The gingerbread house is ready!

Handy cooking tips

　　The protein-sugar cream of the gingerbread house is more sticky, so 50 grams of sugar powder plus 7 grams of egg whites.The surface of the decoration is thinner, so you can add 3 grams of egg whites at the end.The gingerbread house is left to stand for 20 minutes before baking, so that the baked face is not easily deformed.