New year's gingerbread with glaze
20 servings
2 hours 30 min
2 hours 30 min
Honey - 165 gr, Sugar - 100 gr, Eggs - 1 pc., Butter - 125 gr, Ginger - 1.5 tea liters, Cinnamon - 1 tea liter, Baking soda - 2 tea liters, Wheat flour - 500 gr, Egg whites - 1 pc., Sugar powder - 200 gr, Citric acid - to taste
Mix honey, sugar and spices (cinnamon, ginger) in a saucepan, put the mixture on heat. Over a high heat, bring the mixture to a boil, stirring constantly. Reduce the heat and cook until the sugar dissolves. We take it off the fire. Add soda and butter. Cool the mixture to 60 degrees. Introduce the egg and stir with a mixer at medium speed. Add sifted flour in several stages. Wrap the finished dough in film and cool for 2 hours. Bake gingerbread at 180 gr.
For protein glaze (aisling), you need to mix all the ingredients into a homogeneous mass. Mix powdered sugar, egg white and citric acid with a mixer at a low speed. You do not need to beat for a long time, only until homogeneous. You can even do without a mixer. The finished glaze must be immediately covered with cling film in contact, as it dries very quickly.
The glaze is thick. In a small part of the glaze, we literally add water dropwise and achieve the desired consistency. We also stain the glaze in small parts with food dyes and arrange it in small confectionery bags (bags). We make two bags with glaze of the same color, but of different consistency, thicker glaze for the sides and more liquid for pouring the entire carrot. We make a small hole at the corner of the bag and start painting