Gingerbread 3d tree

Gingerbread 3d tree

Category: Confectionery

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

Cooking method

• 
• 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.
• We need:
• Icing sugar (250 g per dough; 80-100 g per icing.)
• Honey - 100 g
• Lard - 50 g
• Chicken egg - 2 pieces
• 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 (3 drops of glaze)
• 
• I found the idea of ​​a 3d Christmas tree on an American website, the author of the idea and templates is Marta, thanks a lot 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 from the bottom of my heart.
• 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.
• Our flour is different, 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, then the recesses can always be filed.
• 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.
• I hope you enjoy our Christmas tree as well.
• I would be glad if my recipe is useful to someone.

Note

I first threw my recipe on the forum, for gingerbread. And then I was afraid that it would get lost there and decided to duplicate it in recipes so that it would be in my profile.
I hope you can ...