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  • Welcome to how to cook that I am Ann Reardon And today I have a very exciting video for

  • you, not only am I going to show you how to make this Christmas gingerbread house but

  • you also have a chance to win my mixer. Well not my one I've got a new one for you of course.

  • I have actually got four to give away and I'll tell you later in this video how you

  • can win those. And there is also two bonus videos for you

  • this week one is the enchanted gingerbread house and one is the dragons den you can watch

  • both of those on the Breville Food Thinkers channel and I’ll link to that at the end

  • of this one and in the description below. To make the gingerbread dough Preheat your

  • oven to 170C or 340F And for your ingredients you'll need brown

  • sugar, golden syrup or you can use treacle there instead, butter, spices and your flour.

  • For all of the ingredient quantities in grams and ounces and cups head over to that Breville

  • Food Thinkers website, I’ll put a link to that recipe in the description below this

  • one. Now we want to add all the ingredients except

  • for your flour into the bowl of our electric mixer. Now I always get asked what mixer do

  • you have now I've actually got a Breville scraper mixer pro and I'll show you one of

  • the things that I like best about this mixer in just one minute. Add our syrup. So one

  • of the things I like best about this mixer is this scraper paddle what it does is while

  • it is mixing it scrapes along the side of the bowl so you don;t have to stop and scrape

  • it down. Set your mixer onto folding and keep it going for 2 minutes and there is a handy

  • little timer on the front that you can use there.

  • And then we want to add our flour into the mix. And mix it on low speed until it makes

  • a nice dough. Now you don't want to put it on high speed because if you do that then

  • it will add too much air to the dough and then it is going to rise in the oven.

  • For this house I am using a silicone mold and I’ll link to where you can get that

  • from in the description below as well. Take your dough and form a it into ball then

  • cut it into quarters. Take 3 of those quarters and cut them in half so youve got 6 even

  • pieces. Then take the remaining quarter, roll that

  • into a ball and cut that into four and then add one of each of those to four of your other

  • existing pieces. Use the two smaller bits of dough for the

  • side walls and then the other dough for the larger wall and the roof. Now you are going

  • to need to press the dough into the mold really firmly to make sure it gets into those tiny

  • window sections and all the cracks. Be quite rough with it otherwise you'll get lots of

  • air bubbles under the dough. Then to get the top flat tap it with the flat part of your

  • hand and make sure the edges are straight so that the house sits nicely together once

  • it is baked.

  • Then place them onto trays and put them in the oven for 20 minutes. Halfway through cooking

  • baking swap the trays from top to bottom so they don't overcook.

  • Once you take it out of the oven let it cool for about 5 minutes and then flip it out onto

  • a wire rack and let it cool completely before decorating them. It will seem quite soft when

  • you tip it out but it will get firmer as it cools.

  • Next we want to melt some compound white chocolate, select the melt chocolate function on the

  • microwave. in the microwave, dial it up to the right weight and press start.

  • If you don’t have a Breville microwave then you can just put it in a normal microwave.

  • 30 sec stir, 20 sec stir, 10 sec stir and repeat the 10 sec until its melted.

  • Tip some chocolate into the mold and spread it out making sure you get it into those fine

  • window lines. And the then tap it on the bench to get rid

  • of any air bubbles as we can. Quickly add the gingerbread piece

  • over the top and press it on gently. Wipe of any excess chocolate that has oozed

  • out onto to edge because we still want it to have straight edges so we can join it together

  • properly. Once that's set firmly just peel off the mold

  • and youre left with a beautiful looking wall, repeat that with the others walls and

  • then for the door we are going to make that out of solid chocolate so just fill it up

  • to the top tap it to get rid of any air bubbles and let it set.

  • OK now to make our royal icing which is a bit like the glue which holds the whole thing

  • together just add our packet mix and the amount of water it tells you which is 50ml into the

  • bowl and then add it to your mixer and mix it on low to start with so it doesn't go everywhere

  • and then we will turn it up to high after that. If you want to make it from scratch

  • there is a recipe on the howtocookthat.net website and I'll link you to that below.

  • Place the icing into a piping bag that's fitted with a round shaped nozzle shake it down to

  • the bottom of the bag and twist the top to stop it all coming back out the top when you

  • squeeze it. To assemble your house lay the walls out flat

  • like this on your board then pipe a line of icing along where the base of the walls are

  • going to sit remembering to leave a gap where the door is.

  • Then pipe a line of icing on each side of the side walls, not too close to the edge

  • because we don’t want too much to spill out the front.

  • Lift up two walls and join them together, then add another wall and finally the last

  • one. Wriggle them around to make sure they are all straight and joining properly and

  • then them leave them for a few minutes for the joins to firm up.

  • To decorate the roof we are going to cover it in a clamshell pattern. Start at one side

  • at the top and then equally space semi-circles going across that top edge. Then starting

  • from the edge of the next row pipe to the bottom of the previous semi-circle, loop down

  • and then back up, down and up and repeat that all the way across. Repeat rows like that

  • until you get the bottom. Now before it has a chance to dry place it

  • into a container and pour hundreds and thousands all over it, then tip it upside down to shake

  • off the excess. Take your mini m&m’s and use some royal

  • icing to attach them in the spaces, you can just use random colours or you can put them

  • in patterns in rows. Now before we put our roof on if you want

  • to put something inside you need to do that now. That will do. Now take some icing and

  • we want to put it down the supports on one side and across the top here and up the other

  • side. Then take one side of your roof and place it on top like that.

  • And while that's setting you may need to put something in place just to support it so that

  • it doesn't slide off. Then take your icing and we need to pipe up

  • like we did before and this time across the top of the roof. Up the side and across the

  • other one. Then grab your other roof and pop that into

  • place. And just hold it for a minute until it's ready to hold itself.

  • Roll out some red fondant really thinly and cut a strip about a cm wide. Then add that

  • to the front of your house to cover those joins where the two gingerbread house pieces

  • are coming together. Then cut some more fondant and use that to add just under the roof join

  • to make it look neat. Pipe dots of icing along the top, down the front edges and along the

  • sides of your roof. Then use some royal icing to put your door

  • into place. And now it's time to make our wreaths. Roll

  • out some green fondant into a snake. Now you don't want this to be too thick, make it thinner

  • than you want your wreath to be. And then join it to make a circle in the size you want

  • it. Now we want to roll some really, really thin

  • snakes of green. If you have a fondant extruder that will make this job much quicker but you

  • can do it by hand. Take the thin snakes of green and layer them over your circle to make

  • it look like a bushy wreath. You can make two of these, one for the front and one for

  • the back of the house. To make your bow roll out some red fondant

  • thinly, trim it to make a long, skinny rectangle. And then fold the two ends into the middle

  • and bend them so that they are coming down like a ribbon would from a bow.

  • Cut out a triangle from each end. Then roll a ball of red and add it to the middle.

  • Use a little bit of water to dampen the back, lift it up and add it to your wreath.

  • Then add some little silver decoration balls onto it.

  • Now for the windows we want to make it look like candy canes. So roll out a snake of white.

  • And then using a pizza cutter cut one thick and two skinny strips of red and add them

  • to the white. Then roll it out until it is the desired thickness that you want to go

  • around your windows. And twist it as you roll to get that candy cane look.

  • Then use a little bit of water to dampen the fondant on one side of it and add it around

  • the top of your window and trim to size. Repeat that on all of your windows.

  • To make the wooden window sills, take some brown fondant and roll it out thickly and

  • then cut that into a strip. Use the tip of your knife to make a wooden

  • pattern indent in the top of your fondant and then take slices the width of your windows

  • and put them into place. For those little bushes out the front we are

  • going to use mint leaves. Just cut off the base of them so that they will stand up. And

  • make them different sizes so it looks more realistic. Now for our Christmas tree. Roll

  • out a long snake of green fondant and then roll it flat into a strip. Use your pizza

  • cutter to straighten it out and then wrap it around the base of the ice cream cone.

  • And as you come to the first join, use your scissors to make little cuts in and some can

  • be deeper than others, you can just give it a bit of variation there. And you can space

  • some unevenly as well. Continue to cut it and wrap it, overlapping

  • each layer so that you can't see the cone. When you get near the top add some green over

  • the point to cover it and then wrap the strip around to the top. Squeeze it at the top to

  • make a point and to make it stick together. Then add some of your soft sugar pearls around

  • just to decorate it, just gently press them into the fondant.

  • Cover your cake board in royal icing and then add your mint leave bushes into place around

  • the base of your house. Then sprinkle the whole thing with icing sugar to make it look

  • like snow. I like to use a tea infuser for this because it's just the right size and

  • it lets you shake a thin layer over it without getting it everywhere.

  • Take some red and green smarties in a bag, crush them up using your roiling pin, just

  • hit them well. Define an area where you want your path to be and sprinkle on the broken

  • smarties. Add your tree into place and put a little

  • bit of icing for snow on the top of that one too.

  • So to win one of the Breville Scraper Mixer Pros and the digital scales from Breville

  • what you need to do is in the comments below write what country you're from and why you

  • would like to win. It's as easy as that and then we'll choose a winner from that! Now

  • I have one of these to give away in the US, one in Canada, one in New Zealand and one

  • for Australia. Sorry to the rest of the world, I do love

  • you, but that's just the countries that we can send these to. So put below the country

  • you are from and why you would like to win. Subscribe to How To Cook That for more crazy

  • sweet creations. Check out the other two gingerbread house

  • videos here, click here to go to the howtocookthat channel and here for the howtocookthat website.

  • Have a great week and I’ll see you on Friday.

Welcome to how to cook that I am Ann Reardon And today I have a very exciting video for

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B1 icing fondant mixer gingerbread roll dough

GINGERBREAD HOUSE RECIPE How To Cook That for Christmas

  • 126 7
    cathy~ posted on 2015/02/21
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