venerdì 18 maggio 2012

Ginger bread cottage (U.S.A.)

Ginger bread cottage (U.S.A.)
Serves 6 to 8 people.
For the gingerbread:

360g of sugar cane
110g of sugar
360g of butter
10 g of powdered cinnamon
25g of powdered ginger
90g of egg
25g of whole milk
720 g of strong flour
10 g of baking
2 g of salt

For the icing:
200g. icing sugar
35g of egg whites
5 g of lemon juice

To decorate:
white chocolate, food color yellow - green - red - blue

For the gingerbread mix the two types of sugar with butter, cinnamon, ginger and salt. Combine lightly beaten eggs, milk, and lastly, the flour sifted with the baking powder. Taken the dough into a silicone mold shaped like a house, or in the oven before baking tray lined with baking paper. The dough must fit well into the mold. Bake at 170 degrees for about 20 minutes, then cool and unmold. If you have used the baking tray. Food prepared with the cardboard walls of the house including the roof and delicately engrave the dough directly into the pan. Remove the  various parts of the house from the mold.
For the fat: Whisk the egg whites with the icing sugar, then add the lemon juice.
Together the various pieces of gingerbread house with the melted chocolate. This process takes some time for the actual gluing of the pieces. Once the work is finished, decorated the roof door etc.. with icing sugar colored with here that drop of food color at will, helping with a few Sache made ​​with baking paper.

Recipe of December/13.

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