| Cook Time | 120 minutes |
| Servings |
Ingredients
Gingerbread dough:
- 115 gram Butter soft, high quality
- 65 gram Sugar
- 155 gram Honey
- 1 piece Chicken egg
- 1 tablespoon Baking powder
- 1 teaspoon Ginger (ground)
- 1 pinch Black pepper
- 1/2 teaspoon Nutmeg
- 1 pinch Cardamom
- 370 gram Flour wheat / Flour may require a little less or more
Apple marshmallow:
- 125 gram Apple (puree)
- 5 gram Agar-agar
- 300 gram Sugar
- 1 pack Vanilla sugar
- 1/2 piece Egg white
- 75 ml Water
- 2 tablespoons Sugar powder
- 2 tablespoons Corn starch
Ingredients
Gingerbread dough:
Apple marshmallow:
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Instructions
- First you need to prepare the dough. To do this, the oil should be obtained in advance, so that it becomes soft and obedient. Put the butter in a bowl, add sugar and beat with a mixer.
- Add egg and beat again.
- Honey melt (if it is solid), but do not boil. Add to the whipped oil mass. Here add all the spices. Spices can be changed to your taste. Beat well.
- Add some flour and baking powder, mix with a spatula.
- Gradually add the remaining flour and knead the plastic dough obedient. Form into a ball and wrap in film. Put into the refrigerator for a couple of hours at night.
- For Apple puree take apples, peel them from the core and bake until soft.
- Rested dough is divided into 3 parts. Take one and roll out into a layer 2-3 mm thick. Put the blanks on a baking sheet, laid parchments and bake in the oven, heated to 180 degrees, about 10-12 minutes. Finished workpiece to cool completely. From the test it turns out a lot of blanks, so if you're going to bake only the base for Christmas trees, you can decrease the products for the test twice.
- Ready soft apples wipe through a sieve. Warm puree on the stove, remove from heat and add sugar, stir until it dissolves completely. Unparliamentary. To prepare the egg whites.
- Agar agar pour water and leave for 10 minutes. Then put on the stove and bring to a boil. Boil for about 1 minute. Then add the sugar and vanilla sugar, cook stirring until the sugar dissolves. Bring to boil.
- Once the agar mixture starts to boil, put a cooking thermometer. As a result, the syrup should be heated to 110 degrees. As soon as the syrup starts to boil, you need to put the puree and protein in a separate bowl and start whipping the mass with a mixer until the white fluffy mass. Ideally, for whipping you need to take a stationary mixer with high power. I whipped the usual manual, but the main thing that he did not overheat.
- A thin stream pour the finished syrup, which reached 110 degrees in the Apple-protein mass, without ceasing to beat in the meantime. (it is important not to digest, otherwise the syrup will darken). If desired, add green gel food coloring (1-2 drops). The finished mass should be doubled, become shiny and thick (holds its shape well).
- To prepare the nozzle for the pastry bag and the bags. Immediately, after whipping, transfer the marshmallow mass into bags. I have the nozzle "closed star": one larger and one smaller.
- Take gingerbread bases and otsadit Christmas trees on them, first working pastry bag with a large nozzle, and then complete the work of a small, forming the top. If the marshmallow mass remains, then you can make marshmallows with the same nozzles, putting it on baking paper.
- Leave the Christmas trees overnight at room temperature. After about 10 hours, Christmas trees can be sprinkled with a special powder (to give the effect of snow). You will need to mix equal portions of sugar and starch.
- Sprinkle the resulting powder Christmas trees. Store them before feeding in a hermetically sealed dry container.
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