I used to say: "sometimes have to make a mistaces, that we know how to bake the perfect gingerbread".
My dough recipe:
1 kg floor, 0,5 kg powdered sugar, 215 g honey, 6 egg (315g), 18 g gingerbread spice, 18 g baking soda. You mix the dough. Next day you can bake. you can put in 125 g butter if you want. It will be more delicious. It will be nice too. But I don't put in, because most of my gingerbreads are gifts, souvenirs and ornamental piece. It's ponderous without butter.
Repose it minimum 1 day in cool place, but the best 1 week.
You must to working out thoroughly before you bake it.
Roll it out approximately 4 mm.
Daub with milk before you bake it in owen, with fan, 175-180 Celsius,
You keep them airtight!
If you want to decorate your home, window, christmas tree, you must to keep in room air before piping for some days. Important that it's adapts to the air-humidity. So won't fall out of the icing.
The red, claret or honey-brown glaze:
It's made from one egg-yolk one teaspoon milk. I use red food color, paste or powder. And I use a brush. I put them on a bars in oven. I dry the coat in 4-5 cm opened owen, with fan, 50 celsius. I coated the back side at last.
My icing recipe:
The consistency is the most important:
I don't whipped the royal icing. I mixed it with tea spoon. And I stir it until it will be flimser and lighter a bit.
I use to a half egg white: 1 teaspoon cornflour (faecula) and very good quality powdered sugar.
thin toothpaste. I don't know how many sugar. It depends what kind of te egg, and what kind of the sugar. The faecula's quantity depands too. If the sugar not too pulverescent, need more.
