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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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10-11-2004, 10:13 PM
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Gringerbread House Dough Receipes
I'm making some large (12"x20"x16") houses and have found that in
damp, rainy weather, the gingerbread pieces seem to absorb moisture from the air and end up being soft. When I construct a house, the pieces are exposed to the environment, and sometimes pieces start to cave in. The recipe I'm using is AP flour, salt & spices mixed into heated margarine, light corn syrup & brown sugar. Does any one have any suggestions?? Thanks, Pastry Gal 
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10-11-2004, 10:18 PM
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"Pastry Gal" wrote in message om... I'm making some large (12"x20"x16") houses and have found that in damp, rainy weather, the gingerbread pieces seem to absorb moisture from the air and end up being soft. When I construct a house, the pieces are exposed to the environment, and sometimes pieces start to cave in. The recipe I'm using is AP flour, salt & spices mixed into heated margarine, light corn syrup & brown sugar. Does any one have any suggestions?? Thanks, Pastry Gal Brown sugar attracts moisture. If you aren't going to eat the creations, you could try sealing the pieces on all sides with a matt polyurethane.
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