miércoles, 23 de diciembre de 2009

Reto Daring Bakers de Diciembre.

Excelente opción para estas fechas el reto de este mes nada más y nada menos que hacer una casita de gengibre! =)

Puede parecer un reto muy laborioso pero si pones empeño en él sólo te lleva una tarde el hacerlo.

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

Este reto me encantó porque ademas podias hacerlo a tu gusto, del tamaño que quisieras, (mi casa es del tamaño de mi mano), todo tenia que ser comestible y mantenerse levantada la casita sin que se desplomara



Your house can be as big or as small as you'd like, but it MUST meet these requirements:

1. Everything needs to be edible - no glue or inner non-food supports allowed.

2. You must bake the gingerbread yourself, whichever recipe you choose. No graham cracker houses please!

3. You must use some sort of template. If you don't use ours, take a picture or link to what you do use in your final post. It doesn't have to be super technical - Anna didn't even measure hers, she just cut out shapes from parchment and made sure the edges matched up.See?

4. Your house must be able to stand on its own. If you want to go adding balconies with candy stick buttresses or whatever go right ahead, but the main house itself must be free-standing.
We feel that by having these simple ground rules in place but giving you the freedom to run with the challenge otherwise, anyone with a few hours of free time this month can tackle this. And if you have a bigger chunk of time, you can REALLY tackle it.

Preparation Time for Anna's Recipe: 10 minutes to mix the dough, 4-8 hours at least to chill it, then 5 minutes to roll, 10 to rest, and 10 to cut. Another 30 minutes to rest, if necessary. 25-30 minutes to bake, depending on the size of the pieces. I would estimate 2-4 hours to decorate, depending on how ornate you want to make everything. It could certainly take longer if you are doing a lot of intricate royal icing designs or making your own candies. Altogether, this will take 7-13 hours, including chilling time. But, as noted above, you can break this up over several days or even a couple weeks if the freezer is utilized.

Preparation Time for Y's Recipe: 5-10 minutes to mix the dough, 2 hours to chill, 5 minutes to roll, 10 to cut and 15 minutes to bake. Estimated 4-7 hours from start to finish including chilling.

Equipment Needed:

Stand or handheld electric mixer (not required but it will make mixing the dough a lot easier and faster)Plastic wrapRolling pinParchment paperBaking sheetsCardboard cake board or sheet of thick cardboardFoil, if desiredSmall saucepanSmall pastry brush (optional)Piping bag with small round tip, or paper cornets if you're comfortable with them

Anna's Recipe:Spicy Gingerbread Dough (from Good Housekeeping) http://www.goodhousekeeping.com/recipefinder/spicy-gingerbread-dough-157...

2 1/2 cups (500g) packed dark brown sugar

1 1/2 cups (360mL) heavy cream or whipping cream

1 1/4 cups (425g) molasses

9 1/2 cups (1663g) all-purpose flour

2 tablespoon(s) baking soda

1 tablespoon(s) ground ginger


Directions
1. In very large bowl, with wire whisk (or with an electric mixer), beat brown sugar, cream, and molasses until sugar lumps dissolve and mixture is smooth. In medium bowl, combine flour, baking soda, and ginger. With spoon, stir flour mixture into cream mixture in 3 additions until dough is too stiff to stir, then knead with hands until flour is incorporated and dough is smooth.
2. Divide dough into 4 equal portions; flatten each into a disk to speed chilling. Wrap each disk well with plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.
3. Grease and flour large cookie sheets (17-inch by 14-inch/43x36cm)
4. Roll out dough, 1 disk at a time on each cookie sheet to about 3/16-inch thickness. (Placing 3/16-inch dowels or rulers on either side of dough to use as a guide will help roll dough to uniform thickness.)
5. Trim excess dough from cookie sheet; wrap and reserve in refrigerator. Chill rolled dough on cookie sheet in refrigerator or freezer at least 10 minutes or until firm enough to cut easily.
6. Preheat oven to 300 degrees F (149C)
7. Use chilled rolled dough, floured poster board patterns, and sharp paring knife to cut all house pieces on cookie sheet, making sure to leave at least 1 1/4 inches between pieces because dough will expand slightly during baking. Wrap and reserve trimmings in refrigerator. Combine and use trimmings as necessary to complete house and other decorative pieces. Cut and bake large pieces and small pieces separately.
8. Chill for 10 minutes before baking if the dough seems really soft after you cut it. This will discourage too much spreading/warping of the shapes you cut.
9. Bake 25 to 30 minutes, until pieces are firm to the touch. Do not overbake; pieces will be too crisp to trim to proper size.
10. Remove cookie sheet from oven. While house pieces are still warm, place poster-board patterns on top and use them as guides to trim shapes to match if necessary. Cool pieces completely before attempting to assemble the house.

Y's Recipe:Scandinavian Gingerbread (Pepparkakstuga)from The Great Scandinavian Baking Book by Beatrice Ojakangas http://astore.amazon.com/thedarkit-20/detail/0816634963

1 cup butter, room temperature [226g]

1 cup brown sugar, well packed [220g
2 tablespoons cinnamon

4 teaspoons ground ginger

3 teaspoons ground cloves

2 teaspoons baking soda
½ cup boiling water

5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white

3 cups (330g) powdered sugar

1 teaspoon white vinegar

1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.





Simple Syrup:

2 cups (400g) sugar
Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.



20 comentarios:

Junglefrog dijo...

O wow, you made a very impressive house! So well done!!

zorra dijo...

Wow, it's a Masterpiece! Love it! Feliz Navidad!

tonic dijo...

Absolutely stunning! You are definitely a talented gingerbread house maker, this is gorgeous!

Bea dijo...

Te quedo hermosa, Cirri! Me gusta mucho la combinación de tonos de verde con rojo y blanco... Te deseo Feliz Navidad y un 2010 lleno de bendiciones!! Besos, Bea

nikki dijo...

Wow, your gingerbread house is stunning and rich with color and detail! Great job!

Lauren dijo...

What a lovely house! I love how you decorated it =D.

Sue Sparks dijo...

BEAUTIFUL!!! MUY BONITA!!!

Curried Cupcakes dijo...

Your Gingerbread house is adorable. I just love those teeny tiny windows!

Angry Asian dijo...

oh, your finished creation is ADORABLE. it's looks part spring, with the gorgeous green wall and flower accents on the window and part winter with the white roof. and i just love the raise roof part over the door. wonderful job!!!

Catalina dijo...

Your house is so, so beautiful!
Amazing!
Y tambien verde es mi color favorito!
Parece delicioso tambien!
Muy bien hecho!

Sarah dijo...

Your house is so beautiful and professional.

Jill dijo...

So pretty! I love the detail work. :)
Merry Christmas!!

Gala dijo...

What a nice house, so neat with clean lines, beautiful.

Jo dijo...

This is an absolutely gorgeous looking gingerbread house. You did a superb job.

Marcellina dijo...

Absolutely amazing! I love your gingerbread house.

s dijo...

The best ive seen so far...fantastic!

All Our Fingers in the Pie dijo...

Very nice! Well done!

Anzj dijo...

OMG. Although the green walls are very detailed and lucious, I mostly LOVE the window and its protecting roof above the front door. Just GREAT.

http://mangerie.blogspot.com/2009/12/het-kerstdessert-met-hoofdletters.html

Wic dijo...

wow this is such a beautifully house. amazing work love the colors and the details.

saylorkel dijo...

Very pretty! Good job!