Gingerbread Courtyard

Overview

Last Christmas, countless people asked me if I wanted to make gingerbread men and gingerbread houses again, but I was very busy at school and never did it. Later, I promised everyone that I would make a gingerbread courtyard when they went home for the New Year holiday. I just got home on the second day of the new year, and started working immediately on the third day of the year. It was done in about two nights! As for why I chose the Siheyuan, it probably has something to do with a book I read before. It talks about China's representative architectural styles. The book published by Tsinghua University is very informative. The one I have read the most is about the Siheyuan in Beijing. It is very clear from the roof to the courtyard~ It seems that northerners have a Beijing complex and want to go to Beijing to work hard in the future. I have been to Beijing several times. It is the capital after all, haha~ But the impression I have of Beijing is chewing ice-crusted candied haws on the empty streets in winter nights and singing Hao Yun's songs - in fact, we are just a bunch of boring bachelors/If we can't eat grapes, we say sour grapes/In fact, we have wanted to get married for a long time/But all the good men are married/... After all, I still like Hao Yun’s songs the most...

Tags

• baking
• children
• afternoon tea
• brown sugar
• butter
• cake flour
• corn starch
• egg
• egg white
• ginger powder
• hot water
• sugar
• cinnamon powder

Ingredients

Steps

1. 1 50g brown sugar, smash into pieces and add 85g hot water

   

2. 2 Mix low-gluten flour and cornstarch

   

3. 3 Add ginger powder, cinnamon powder and 300g sugar

   

4. 4 Add 100g melted butter

   

5. 5 Add brown sugar water

   

6. 6 After kneading the dough, place it in the refrigerator and let it rest for more than half an hour

   

7. 7 Then comes the time to challenge your IQ... draw a sketch, and then use cardboard to cut out the model PS. My model is very small, 14 cm by 16 cm, so it is very laborious...

   

8. 8 Line the dough with plastic wrap and roll it into thin sheets

   

9. 9 Then carefully use a knife to cut out the required model

   

10. 10 Place it on the tin foil and let it rest for half an hour, then bake in the middle rack at 170 degrees for 15 minutes~

    

11. 11 The baked biscuits are basically not deformed. Place them on the rack and group them

    

12. 12 Then put it together according to the floor plan to see if the size is greatly deformed (ps, I adjusted this recipe myself, and there is no deformation)

    

13. 13 The meringue only requires one egg white

    

14. 14 Add 50g sugar and beat until very thick

    

15. 15 Apply meringue on the model

    

16. 16 Be extremely careful when assembling

    

17. 17 Just set it up according to the floor plan!