Gingerbread sugar icing

Gingerbread cookies with burnt sugar and protein glaze

Recipe for gingerbread gingerbread dough without honey and protein glaze for painting.

There are secrets in cooking gingerbread on a burnt, but in general, there is nothing complicated. The main thing is not to burn the sugar to bitter.

Sugar - 0.5 kg
Water (boiling water) - 200 ml
Butter or
margarine - 200 g
Flour - 800 - 900 g
Egg - 1 piece
Soda - 1 tsp
Salt - 0.5 tsp
Cocoa - 2 tablespoons
Ginger - 2 tsp
Orange zest - 2 tsp
Cinnamon - 1 tsp
Cloves - 1/4 tsp
Cardamom - 1/4 tsp

You can add absolutely any spices to your taste. Soda and salt must be added.

Add flour gradually, the dough should be soft enough, practically not sticky.
If there is not enough flour in the dough, the gingerbread cookies, when baking, do not keep their original shape, "float", but if, on the contrary, hammer the dough with flour, then when baking, bubbles may appear on the gingerbread, the dough "shrinks".

Ready dough you need to mature in the refrigerator overnight, or better for a day.

Immediately after baking, hot gingerbread cookies are quite soft, they bend a little if taken in hand, after cooling they keep their shape well, remain soft inside.

The more "mature" the gingerbread, the tastier it is, let the gingerbread lie at least a couple of days.

If you need a perfectly even gingerbread for painting, put a flat cutting board on the still warm gingerbread.

I am not a great master of the gingerbread business, but for Christmas we cook gingerbread with the kids without fail) We have tried many recipes, this, in my opinion, is the most successful.

Recipe for frosting for gingerbread and cookies.

For cooking you will need:

Egg white - 1 pc
Powdered sugar - 200 - 250 g
Starch - 0.5 tsp
Citric acid - 1/4 tsp

In this video I will show 3 working consistencies of glaze: hard peak (gluing parts of gingerbread houses, making different colors (for example, roses), etc.), soft peak (gingerbread outline, inscriptions, etc.) and liquid glaze for pouring.

The amount of powdered sugar depends on the size of the protein, more or less may be needed.

Glaze, especially thick (hard peak), dries quickly, so you need to store it in a tightly closed container, or, if you are going to use it right now, you can cover the container with a damp towel.

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Today I have for you unusual recipe gingerbread for painting, but its unusualness lies in the method of preparation. This recipe for gingerbread dough is not the easiest one, so I do not recommend it to beginners unambiguously. You will have to tinker with the dough here, but I liked the taste even more than the honey ones. If you love to bake and are not afraid complex recipes then I recommend giving it a try.

According to this recipe, you will get really the right gingerbread cookies at home, the surface of which will be perfectly flat. And this means that the drawing will fit them just perfectly.

I made them for the child's birthday, so I needed beautiful gingerbread cookies on a stick that I could stick into birthday cake... We decided in advance that we needed Minions gingerbread, but in addition I made two more Peppa Pigs. How to paint them, without special stencils, I will also show you soon, but not today. You can make small cookies from the remains of the dough, believe me, it will turn out to be very tasty.

You can read this recipe for homemade gingerbread below, and thanks to step by step photo you can also see everything visually. As for me, this is very convenient, especially when the recipe is not easy.

And knowing how to make gingerbread cookies, you can easily make them for someone as a gift. I also like that after painting they turn out to be very elegant and unusual, and hardly anyone can refuse such an original treat. Recently, they began to give them for the holidays, in my opinion such edible "postcards" are much better than ordinary ones.

I also suggest looking at which is also suitable for glaze painting. And it's much easier to prepare. So the choice is yours.

Ingredients:

• Sugar - 250 g
• Boiling water - 100 ml.
• Butter - 100 g
• Soda - 0.5 tsp
• Salt - ¼ tsp
• Ginger - 0.5 tsp
• Cinnamon - 1 tsp
• Nutmeg - ¼ tsp
• Egg yolk - 1 pc.
• Flour - 380 g

How to make gingerbread at home

So, let's get started, first I'll show you how to make gingerbread dough at home. To do this, I take a saucepan with a thick bottom, and pour all the sugar into it. Then I send it over medium heat to melt the sugar. At first I do not stir it, but let the bottom part melt a little. After it began to melt, I begin to stir a little with a spatula, thereby helping it to melt more evenly. It is very important that this mass does not burn, otherwise the gingerbread will have a bitter taste.

Stir constantly and don't add fire. It is not necessary to cook the caramel for a long time, it is enough to simply melt the sugar and remove the saucepan from the heat.

At this time, the water in the kettle should boil, because we need boiling water. Then I introduce 100 ml into the caramel in a thin stream. boiling water. It is very important at this time to actively stir the mixture with a whisk or spatula, otherwise the water will harden the sugar and you will not get the desired consistency. Be careful when pouring in boiling water, as the caramel has a very high temperature, so it will bubble and boil when adding liquid, so do not burn yourself. It is advisable to use potholders in this process.

When I introduced all the boiling water, and the mixture turned out to be dark in color and completely homogeneous, I send the pan again to the fire and add to it butter... Then I melt it. When the butter has melted, I add baking soda, salt and spices.

With regard to spices, everything is individual here, I take cinnamon, ginger and nutmeg. Additionally, you can add anise, cardamom and allspice, but in very small quantities.

From heating, the soda begins to react, and the mass rises with a head of foam. Then I leave the mass to cool, after which the foam cap will settle.

After cooling, the color of the caramel became even darker. Then I add one egg yolk and mix again.

After that, I start adding flour and kneading the dough. Flour needs about 380 - 400 grams, since the exact amount depends on its type.

I do not recommend hammering the dough with flour, it should remain soft and slightly sticky. Then I wrap it in a bag or cling film and put it in the refrigerator. It should mature in the refrigerator for at least a day. By the way, you can store it in it for up to a month, and if you freeze it, then the period will increase to three months.

I take it out of the refrigerator and put it on a floured silicone mat, on which I will roll it out. If you do not want, then transfer the cut products to parchment, then you can immediately roll them out on it. Now I will show you how to make gingerbread cookies with your own hands, without additional stencils and molds.

I also need two slats of the same thickness, but I use children's books, the thickness of which is exactly the same and is 5 mm. I cut off a piece of dough, put books on the sides and roll it out with a rolling pin. Thanks to books, the thickness of the rolled dough will be the same on all sides, which is important for such baked goods.

Now I am looking for any drawing on the Internet and print it in the desired size, and then I cut it along the contour or leave a couple of millimeters more. You can also use ready-made molds and stencils for gingerbread, but I didn't have exactly the ones I planned to do, so I made the blanks myself. Sprinkle a little flour on the rolled layer so that the paper does not stick. And after that, I lay out the prepared paper blanks and cut with a knife according to their shape.

Now I very carefully transfer them to a baking sheet so as not to deform. As I already wrote, if you don't want to bother with this, then immediately roll it out on parchment. That's the whole recipe for delicious painted gingerbread, but now I heat the oven to 180 degrees and set the gingerbread to bake for 6 - 7 minutes. It is important not to overexpose them in the oven, otherwise they will become hard.

As soon as I pulled them out of the oven, I take long wooden skewers and insert them into the gingerbread cookies, since after cooling down I can no longer do this. I do this in order to decorate the birthday cake with gingerbread after painting. If after baking they are deformed, then there is little flour in the dough, and if they are bubbling, then a lot. Now you know how to bake delicious homemade gingerbread cookies for kids to enjoy.

This recipe for painting gingerbread is perfect. I'll show you how to do this soon. I hope you dare and try these gingerbread cookies, because they are very tasty and even such a laborious cooking process is worth it. Enjoy your meal!

.Ingredients
For the test
Yolks 2 pcs
Margarine 150 g
Granulated sugar (1 tbsp for caramel + 1 tbsp for margarine) 2 tbsp
Boiling water 1 tbsp
Baking soda 1 tsp
Flour (how much dough will take) 1 kg (approximately)
For glaze
Granulated sugar 1 tbsp
1/3 tbsp water
For filling
Thick jam (I have apple) 300 g
# Glass - 250 ml

Cooking method
These gingerbread cookies are our family's favorites. And everyone who has tried them likes them very much. Moreover, if you do not warn me that I baked them myself, then they think that these are store-bought gingerbread.
The recipe is very simple, the ingredients are available. Despite the fact that there is no honey in the composition of gingerbread, they are very similar to honey. I do not add spices and herbs to the dough. The gingerbread cookies are already very fragrant.
Although the recipe contains a lot of sugar, the gingerbread cookies are not sugary at all. Apparently, burnt * does not give sweetness, but a special honey-caramel aroma.
V original recipe gingerbread cookies are baked without filling. Very good! But I add jam. We like it even more!
So:
Grind 2 yolks with 1 cup sugar and softened margarine **

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Pour 1 glass of boiling water into a mug and cover with a lid so that it does not cool down. We put it next to the stove on which we will make burnt sugar.

Otherwise, if you then distract yourself by pouring boiling water from the kettle, the sugar may burn out. This is how my sugar once burned *** while I was pouring boiling water into a glass (I specially photographed this marriage):

Burn 1 cup of sugar in a dry frying pan (not Teflon). I do this in a stainless steel pot. The photo shows how the sugar gradually melts.

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As soon as the sugar has melted, pour boiling water (1 glass) into it in a thin stream and stir until the lumps dissolve. Be careful, you can burn yourself from the steam! Do not bend over the pot / pan at this point.
It turns out like this syrup

Syrup immediately, hot, pour into margarine with yolks and sugar

Stir it well

Then add a little flour, pour soda on top

Stir and add flour until soft elastic dough... The amount of flour in the recipe is conditional (it can be less or more). It depends on the size of the eggs and the density of the margarine used. Add flour gradually and do not hammer the dough with flour, otherwise the gingerbread will not be fluffy and tender.

The finished dough looks like this

If we decide to cook gingerbread without filling, then roll out the dough 1 cm thick, if with filling, then 0.5 cm. If the dough sticks to the table and rolling pin, then it can be slightly dusty with flour. Cut the rolled dough into circles, squares or rectangles

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Smear the jam over the surface, not reaching the edges of about 0.5 cm. The thicker the jam, the tastier the gingerbread will be. If the jam is not very thick, then you need to put it a little.
Cover with the second rectangle on top.
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Press one layer to another with your finger
We form the edge of the gingerbread, as on dumplings, with a "pigtail". This is so that the thinner edge of the gingerbread does not bake earlier and dry out. And the gingerbreads look prettier that way.

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If we make round gingerbread cookies with filling, then we connect the upper and lower layers by scrolling over them with a jar (not a thin glass!) Moreover, with a screw jar, and not a simple crimp. I don’t know why, but it’s just such a jar that allows the layers to bond tightly.

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We spread the gingerbread cookies on a baking sheet at a short distance from each other

Bake until slightly golden brown at 180 - 200 degrees. Gingerbread is baked quickly, 15 - 20 minutes (depending on the characteristics of the oven and the size of the gingerbread). The gingerbread cookies are then ready when they rise and easily fall behind the baking sheet. If the gingerbread is not baked, then they will be viscous and light.


While the gingerbread cookies are baking, prepare the icing. To do this, boil water, gradually add sugar to it, dissolve it completely

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Put the hot gingerbread on sheets of paper and immediately cover with hot glaze. We cover with glaze several times (it dries up - we smear it again). You can do this right on the baking sheet, but it's easier on paper - you don't need to wash the baking sheet later. The frosting turns into a crust like store-bought gingerbread, which prevents it from drying out.
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When the gingerbread cookies are cool and the icing is completely dry, put them in a plastic bag or container. If the gingerbread is large, then each can be wrapped in plastic wrap. The longer the gingerbread cookies are stored, the better they become. And after a month they remain tasty and soft.

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Enjoy your tea, tasty and joyful for everyone!
P.S. I always make a lot of gingerbread (2 - 3 servings). First, they can be stored for a very long time. Secondly, most of it goes to presents in the form of a gift set of fermented tea homemade(recipes here and here) and gingerbread, packed in boxes, also of our own production. Such gifts are very well accepted for New Year, Christmas and other holidays. After all, these gifts are made with your own hands and with love.
You can bake larger gingerbread cookies - 20 - 25 cm (round, square), with embossing and decoration. Such gifts look no worse than the famous Tula and Vyazma gingerbread.
Last time I baked 7.5 kg of gingerbread in 2 runs. I passed them on to my friends and family. Mom, accustomed to the present from Vyazma in the form of the famous Vyazma gingerbread, said that mine are much tastier. I agree with my mom ...

Platter for approx. 2 kg
Cooking time: 1 hour
Note
* Burnt sugar (burnt) is essentially caramelized sugar that has been heated to a brown color. It is used to color creams, fondants, sauces, compotes and other drinks, as well as to flavor them.
In addition, burnt food often means a drink like punch, which is made from alcohol, some fruits, and, in fact, burnt sugar, which is added to the main mixture by melting. Outwardly, it is a spectacular, but uncomplicated drink in terms of the method of production, which was distinguished by an unjustified high cost and was widespread in Europe among students at the beginning of the 19th century.
Different types burnt sugar, which differed in proportions and amounts of components, were known under various names, for example, caramboli, gaudeamus, golden fleece, damn drink, burshen-getrán and others.
The benefits of this product have been known to humans for a very long time, but regarding the harm of burnt sugar, we can say that the consequences of its use are similar to those of using white sugar in food. The most common thing that is known about its properties is that it helps with a cough or in the case when it just has a sore throat.
** I baked gingerbread cookies from different margarine. There is no difference in taste, but I noticed that from the "Hostess" there is a "pigtail" relief along the edge of the gingerbread, and from "Pyshka" it disappears. If you set yourself the goal of making drawings on the surface of the gingerbread using the embossing method, then it is better to use the "Hostess".
*** Pots and pans after the preparation of burnt sugar and glaze are easily washed if you pour water into them for a couple of hours.

This dough can be used to bake cake layers. I sandwich the cakes with cream of thick sour cream and sugar. Add walnuts... It turns out a very tasty cake. Almost indistinguishable from a honey cake!

The recipe is taken here

Gingerbread form from the city of Český Krumlov (Czech Republic). Photo www.ckrumlov.info

I cannot yet say exactly when the turning point in gingerbread recipes came, i.e. when in old recipes began to add oil, soda and liquid (water and milk) without fail. For some reason, it seems to me that this happened already in the XX century. An egg and a small amount of butter were already in recipes from the mid to late 19th century, but not all. Now in many modern recipes there is even not one, but two or three or four eggs. And the gingerbread cookies themselves are baked like ordinary cookies: they mixed all the ingredients, baked and eaten almost immediately, "otherwise they will go bad" (I mean the majority Russian-language recipes). Rarely are stories about matting / standing of both dough and ready-made gingerbread. However, with modern "water-egg" recipes, it is problematic to stand the dough for a long time: it can easily deteriorate. And many chefs do not attach much importance to spices and add them just to add. And in general, a rare culinary specialist is familiar with the technology of making gingerbread dough ...

What is "modern gingerbread": for the most part, among home cooks, these are just small cookies that are prepared with spices or using stamps / printing boards. For some reason, Russian-speaking cooks also call baked goods or sweets from other traditions, which are prepared in the same way, "gingerbread". The same Chinese yuebin are called "moon cakes", the same German aniseed springerle cookies are sometimes called "gingerbread" or white gingerbread. "Just recently, bloggers picked up stories about" Japanese gingerbread "- rakugan, which are also formed using special boards (kashigata)... But this is not gingerbread, but sweets similar to yuebin. By the way, these Japanese and chinese food only with a stretch can be called sweets in the usual sense.

This is our "gingerbread tradition" in Russia. And all this with the help of the Internet is now spread, reprinted, repost, without delving into the essence of the issue, and contributes to the misunderstanding not only of their traditions, but also of others ...

German springerle biscuits (www.jultchik.livejournal.com), Chinese yuè bĭng desserts (www.abc-chinese.ru), Japanese rakugan desserts (www.tokyojinja.com) and an old sturgeon gingerbread board for baking Gorodets gingerbread (pryaniki .info).

I became closely interested in gingerbread precisely after I began to meet their recipes in translation culinary magazines and books published in Russia (for the most part, these were translations from German). Since all sorts of "Tula" and "mint" were heard and were considered common, they could be bought in almost any store at any time of the year, other traditions were interesting: but what about them? But I still decided to start with my own, with domestic ones. Of course, I took the recipes in Kengis's book, which she mentioned more than once in her articles. Some of the favorites to this day remain

GINGERBREADS ON BURNED SUGAR

Such gingerbread cookies have a taste and aroma similar to honey.

Ingredients and preparation:

"For 800 g of gingerbread

Flour 3 glasses;
Oils 50 g;
3/4 cup water;
1 cup granulated sugar for syrup, 1/2 cup for burnt (I only take 1 glass of sugar, less brown);
Spices 2 teaspoons (I used the Hungarian mixture that I talked about in part 3);
1/2 teaspoon soda.

Put 1/2 cup sugar in a skillet and, stirring occasionally, heat until light brown. Add, gradually stirring, water, then 1 cup sugar, oil, spices and cool the mixture while stirring until room temperature... Mix flour with soda, sift and knead the dough from all products. "

"Cutting and baking gingerbread dough

The finished dough is placed on a flat board or table. To prevent it from sticking to the board and hands, sprinkle flour on the board and dough. They form the dough in the form of a brick by hand, put it on a floured board, sprinkle it with flour on top and use a rolling pin to roll it into an even layer 5-8 mm thick. When making a gingerbread, the prepared layer 10-12 mm thick can be rolled onto a rolling pin and put on a baking sheet. If gingerbread or biscuits are prepared, then the finished layer of dough is cut with a knife or with the help of grooves into all kinds of figures. The weight of one gingerbread, depending on the size of the groove, can fluctuate on average from 20 to 40 g. Certain varieties of gingerbread, for example, Tula loaves, can weigh up to 100 g.

Cool gingerbread dough can be placed on a clean, washed baking sheet without grease for baking, and soft dough- on a greased baking sheet, otherwise it will stick to the baking sheet and the products will come out with large bubbles and torn bottoms.

Before baking the gingerbread cookies, sweep away excess flour from them and smear them with an egg or, better, egg yolks. So that the gingerbread cookies do not move when lubricated, you need to sprinkle the baking sheet with water before laying them.

To speed up the work, the entire layer of dough is lubricated with an egg and, if desired, various patterns are made with a fork or pastry comb; You can also sprinkle the layer greased with an egg with peeled unroasted chopped nuts, almonds, peanuts, and when the egg grease dries up, divide the layer with a knife or with the help of notches into different figures and transfer to a baking sheet.

Small and thin gingerbread cookies are baked at a temperature of 220-240 ° for 8-15 minutes, and large products and gingerbread - at a temperature of 180-240 °. Immediately after baking, wipe the surface of the gingerbread with a soft napkin or brush. This increases the shine of the items. "( R. Kengis. " Home cooking cakes, pastries, cookies, gingerbread, pies ").

I stood the dough for a day, after baking I covered the gingerbread with the usual icing sugar(water + icing sugar; grind to the desired thickness). The batch, which is in the photo, was stored for three weeks, until it was eaten. And to keep it so much, I drove the flies away from it :)

I will include gingerbread in the Consolidated post of my

My favorite holiday! Since childhood, I have been waiting for him more than his birthday. I love decorating the house with lights, putting the tree down before everyone else and cleaning it up later than everyone else! I love tangerines so much that I'm allergic to them! I love the comfort in the house during this period of time so much, I love to wrap gifts and in general I love to give them! So .. what am I for? I decided to write a recipe for sooo delicious Christmas gingerbread, which are perfect as a decoration on a Christmas tree, as a gift to beloved friends and generally to the Christmas table! They have such a pleasant aroma, it smells like Christmas and the holiday! Do you want you to have the same holiday mood? Here's a recipe for such a mood!

I always cook the dough in large quantities, so that at any convenient opportunity I can get it out of the freezer and voila, here's a gingerbread for you! This dough can be stored for up to 1 month in the refrigerator or up to 4 months in the freezer.

And so, for 1.5 kg of dough we need:

500g granulated sugar

200ml of boiling water

200g butter

850-900g wheat flour

1 tsp soda

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

2 tsp honey

White or colored glaze:

200-220g finely ground powdered sugar

1/2 tsp corn starch

1/2 tsp lemon juice

Food colorings

Turn on "Jingle Bells" and let's go!

Take a saucepan or deep frying pan with a thick bottom and pour all the sugar into it. We put on medium heat. We wait until the bottom layer of sugar dissolves and we begin to "help" the sugar to melt, We begin to stir it from the edges to the middle. At this stage, you need to make sure that the sugar does not burn, otherwise the gingerbread will taste bitter. To do this, stir it constantly and do not increase the heat. It takes patience. The sugar should completely dissolve and the mass should become amber without a single lump. I tried to show in the photo the different stages of "dissolving" sugar in a saucepan.
When the mass has become homogeneous, dark amber and without a single lump, remove the pan from the heat and start adding boiling water in a thin stream! HERE WE READ CAREFULLY !!!

The caramel is VERY high temperature, so in no case (!!!) use cold water... When you start adding boiling water, the mixture will start to boil very hard and bubble - this is normal. Be very careful not to burn yourself! There will literally be steam coming out of the pan, so DO NOT LOOK INTO THE POT! The main thing here is to add boiling water in a very thin stream and stir the caramel vigorously. If there is someone to help, super! Unfortunately, I could not pour boiling water and take pictures at the same time, so I tried to describe the process in as much detail as possible. This is how it all looks. Stir the caramel until smooth. Now we return the pan to the fire. Add butter and melt in caramel. When the butter is completely melted, add spices, salt, soda and honey. It's a matter of taste, you can add the spices that you like the most! I add cinnamon, ginger and nutmeg. You can add spices such as cardamom, anise, cloves, and allspice. And then the holiday begins! The whole house will smell like Christmas, try not to start eating the dough raw!
When you add all the spices and baking soda, the baking soda will start to work and the mass will rise with a head. Here you need to quickly and quickly stir our dough with a whisk or spatula and after a minute remove from heat. Stir vigorously and steadily until the cap falls off. Now our mass needs to be cooled, to do this, stir the dough constantly. It should become uniform, dark and slightly stringy. Only when you are convinced that the mass is slightly warm can you introduce the egg. Mix the egg with a whisk. Do not add the egg to the hot mixture, it will simply boil there, and it will be very difficult to strain such a dough. Now add the sifted flour in portions. You may need less flour or more, depending on the quality of the flour and the products you use. it important point, since if you add too much of it, the gingerbread cookies will bubble and crumble, if a little they will not keep their shape. When we realized that it is already difficult to mix the mass with a whisk, we allocate a workplace for ourselves and we will knead the dough with our hands in the remaining flour. Sprinkle flour onto the surface and spread out the dough.

This is how it looks in reality. But it's worth it!
Knead the dough and do not add more flour than is in the recipe. We add it only if all the flour is already in the dough, and it remains very sticky.

By color ready dough resembles boiled condensed milk.

And in consistency, it should be soft, slightly sticky and leave "dents" on itself.

We wrap our dough in a bag or plastic wrap and send it to the refrigerator at least overnight.
The dough lay overnight in the refrigerator and became very thick and glossy. How it smells guys! And this is how the dough looks in section.
I roll out the dough right away on a Teflon mat, I think this is the most convenient way, since the finished figures will not need to be transferred anywhere and they will remain even. You can also bake the gingerbread cookies on baking paper. I use these cuttings for gingerbread. I think you can find them in most bakery shops, especially before the holidays. I have both plastic and metal, both are comfortable and I am quite satisfied.


I roll out the dough not very thinly, 3-5mm, do not forget that you need to try to roll it out of the same thickness so that the gingerbread does not come out differently. We remove the excess dough. It is desirable that there is a small distance between the gingerbread cookies, as they will rise and slightly increase in size.
If you want to make gingerbread toys for the Christmas tree, you can make a hole for the crochets, I use a wide cocktail tube.
I send the gingerbread cookies to the oven, preheated to 180 degrees for 6-7 minutes. Try not to overexpose the gingerbread cookies so they don't get stale. The finished gingerbread will rise and remain slightly soft, and when cooled down, they will be soft.

Our beauties are so even! Smell amazing and uniform in color!
This is how the reverse side of the gingerbread looks like, if baked from on a Teflon rug, a very flat surface, in my opinion this is how it should be.
You can leave them as they are or paint them with glaze. Everything is optional! This is a great time with the kids! Call the whole family and start painting the gingerbread cookies the way you like! My shorty is still quite small, my husband is at work, so only I am having fun! So, I will share with you a recipe for gingerbread frosting. You can keep it white, or color it with food coloring!
Pour the protein into the dishes and add the ALWAYS sifted icing sugar... The finer your powder, the more uniform your glaze will turn out. To the same mixture add half a teaspoon of starch. First, mix the protein, powder and starch with a whisk until the whole mass forms into a lump.

Now we will use the mixer at low speed. Beat our mass for 2-3 minutes. It should turn white and increase slightly in size.
After 3 minutes, add lemon juice and beat for another 3-4 minutes. In total, beat the glaze for 5-7 minutes, until it becomes white and dense. Then there is such a moment. It depends on what you want to paint on your gingerbread, the consistency of the glaze you need will depend on it. For the contour of the gingerbread, a denser mass is needed; to fill the drawing, it is not liquid, but not as thick as for the contour. I advise you to divide the frosting into 2 parts - for the outline and for the filling. To make the icing brighter than liquid, add half a teaspoon of water to it and stir until you achieve the consistency you want.

If you want to do colored glaze, divide it into parts and add food coloring.

You can also use a different powder or colored sugar.
For the drawings, I use piping bags, I just cut off a very tiny piece from the tip so that the icing does not pour out with a wide ribbon. Now only your imagination! It takes practice to paint the gingerbread evenly, without smudges and beautifully! I don't have it, because I have never painted on gingerbread! This is also my first experience, so please understand and forgive! I'm sure if you do this a couple of times, the third time your gingerbread will be perfect! I first drew the outline, and then filled the gingerbread with colored glaze. I left some of the gingerbread with white icing.
At the end of the recipe, I can say that for me it is perfect recipe gingerbread dough! They turn out to be insanely tasty and aromatic! If you like ginger - add more ginger, if you like pepper cookies - add allspice! They will give you a festive mood, I promise you that!