If you’re not using the template, take your ruler, and find the precise center of the top edge of your front wall, about 4½ inches from either side. It will serve as your back wall.įor the side walls, use the template to cut one 9-inch square in half.įor the roof, set aside the last two 9-inch squares. Take a second gingerbread square, and, again using the template, cut it to match. Using the template as a guide, cut two of the corners to make the top into a peaked shape. To cut the front and back walls, reserve the smoothest, most unblemished gingerbread square for the front of your house. Save the trimmings: They can be used later for decorating. Using a bread knife or another large, sharp knife, trim off the edges of all five slabs. Lay the template onto the slabs, or measure out and mark a 9-inch square onto them. You can do this with a ruler, a 9-inch square of parchment or cardboard, or using our template. These will then be cut into neat 9-inch squares to serve as the walls and roof of your house. Once you’ve prepared the recipe, you should have five 10-by-10-inch slabs of gingerbread. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.) When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. Bake for 25 to 30 minutes, until even and firmly set.(Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy. Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick.While you roll, make frequent quarter-turns so that the dough remains even. Roll side to side and up and down to make a rough square shape. Lightly dust a large piece of parchment paper with flour.The goal is to end up with five 9-inch squares, so you’ll roll them out a bit larger, bake them and trim off the edges. Roll out dough: For each square, weigh out about 20 ounces of dough.When ready to bake, heat the oven to 350 degrees.Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing.
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