3d gingerbread tree - recipe with photo on Mcooker: best recipes

Gingerbread 3d tree

Category: Confectionery

Ingredients
Powdered sugar in dough	250 g
Icing sugar	80-100 g
Honey	100 g
Lard	50 g
Chicken egg	2 pcs
Egg yolk	1 PC
Spices (gingerbread spices)	2 tsp
Soda	1 tsp
Wheat flour / Flour	455 g
Egg white (glaze)	1/3 pcs
Lemon juice in glaze	3 drops

Cooking method

I found the idea of a 3d Christmas tree on an American website, the author of the idea and templates is Marta, many thanks to her.
I don't have a printer, so I redrawn the templates manually from the tablet.
This is the base of the herringbone. The first and main part.
I made the templates from the album cover, as one side should be smooth.
The second part of the Christmas tree.
And the third, final part of the tree.
Grease the smooth side of the template with vegetable oil.
Now I will tell you about the test.
For the dough, I am grateful to the Slovak Zdenka Hanzelkova.
A long time ago, I found it on one of the culinary sites.
This dough is intended for bulky gingerbreads such as boxes, cups, plates.
I have been using this recipe for a long time. I really like the gingerbread from this dough.
I do everything strictly according to the recipe, except for the amount of flour.
We have different flours, with different moisture and gluten.
The original had 650 g of flour.
For my flour, this is a lot and the dough turns out to be oak, and when rolling it crumbles.
I experimented with flour and calculated that in my case, flour is needed only 455 g.
Well, let's get down to the test.
Everything needs to be measured accurately, weighed. This is important for this recipe.
I have homemade powdered sugar.
It needs to be sieved into a saucepan with a thick bottom.
My honey is from sunflower, but I also did it on ordinary flower one. There is no difference.
The same applies to lard.
I made this dough both on pork lard and on goose, as in this case.
Add honey and lard to the powdered sugar.
We begin to heat over low heat, stirring constantly.
Melt until smooth and add spices.
Bring to a boil and add sifted soda.
Stir until foam appears.
Remove from heat.
For convenience, I combine two eggs and one yolk in one cup, mix with a fork until smooth.
And then pour it into the dough in a thin stream, stirring quickly.
Although in the original you need to add one egg at a time, stirring well each time.
Add the sifted flour little by little.
Knead the dough. It should stick to your hands a little.
We put it in a bag and in the cold for 3 hours.
The original was for a day. I did it, I did not notice the difference. As for me, three hours is quite enough.
For convenience, I divided the chilled dough into parts.
Dip each part of the dough in flour, so it will not stick to the parchment on which you need to roll the dough.
My parchment is of high quality, but the dough is still slightly sticky.
We roll it into a thin layer, 3-5 mm thick.
We apply the template with the smooth side, oiled with vegetable oil.
The dough Christmas tree pattern cannot be moved.
Therefore, you need to roll out on parchment, cut it out on it, and simply remove the excess dough.
And then transfer the parchment with Christmas-tree patterns to a baking sheet.
I make gingerbread from the leftover dough.
Bake in a preheated oven at 170-180 degrees until golden brown.
Then, to make the Christmas tree easy to assemble, baked blanks, while they are hot, I put right with parchment between two flat surfaces (in this case, these are two wide boards for cutting).
And I put a load on top (I have a saucepan).
When everything cools down, then you can decorate.
For the glaze, you need 1/3 of the store protein or 0.5 homemade if these are small homemade eggs.
With a fork, mix with sifted caster sugar and at the end add lemon juice.
Transfer the glaze to the cornet. I have this thick file for papers, in which I made a small hole.
We decorate the Christmas tree and gingerbreads at will and skill.
We collect the Christmas tree when the glaze is already completely frozen.
On the first part we put on the second and close the third part on top.
If something doesn't fit, the recesses can always be sawed off.
But everything came together easily for me. Like puzzles for children.
Here is such an unusual and very beautiful Christmas tree turned out for Christmas.
My daughter was delighted, and this is the most important thing.
This is our Christmas tradition ...
And this is a Christmas tree made of salted dough according to the same pattern.
We made it to school for a competition.
When baking, the salty dough led a little, so the Christmas tree turned out to be a little crooked.
But we still painted it with acrylics and took it to school.

Note

We have a long family tradition. My grandmother also baked Christmas gingerbread for Christmas. I bake a gingerbread house for my daughter every year. And last year I made a 3d gingerbread tree. I invite you, I will tell you how I made it.

I hope you enjoy our Christmas tree too.
I would be glad if my recipe is useful to someone.