{"id":694,"date":"2017-11-06T08:04:20","date_gmt":"2017-11-06T08:04:20","guid":{"rendered":"http:\/\/piparkoogimaania.ee\/?page_id=694"},"modified":"2024-10-25T12:08:32","modified_gmt":"2024-10-25T09:08:32","slug":"kupsetusnipid","status":"publish","type":"page","link":"https:\/\/piparkoogimaania.ee\/en\/kupsetusnipid\/","title":{"rendered":"Baking tips"},"content":{"rendered":"
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Maania<\/div><\/a>

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Tips for making gingerbread<\/h2>
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Why must gingerbread be flat and even? This question sparked the PiparkoogiMaania exhibition. With a bit of playful thinking and a couple of techniques, you can bake entirely different types of gingerbread. The baking of gingerbread and its spicy-sweet aroma are part of the anticipation of every Christmas season. Here, you will find the key techniques to create more exciting gingerbread and make this Christmas even more magical. When it comes to gingerbread baking, the only limit is your imagination!<\/div>\n\n\t\t<\/div>\n\t<\/div>\n
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Melted sugar<\/h2>\n\t
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The best glue for connecting gingerbread is sugar syrup. To make sugar syrup, pour sugar into a heavy-bottomed pot or pan and heat it while stirring constantly until it melts. As soon as the sugar starts to melt, reduce the heat to the minimum (stove setting 1), as the syrup can burn and turn black very quickly. While in use, keep the pot on low heat. Dip the sticky surface of the gingerbread directly into the syrup in the pot and press the pieces together. Hold the pieces in place for 5-10 seconds until the syrup hardens. Be careful with your fingers \u2013 the syrup is very hot and sticky. This task is not suitable for children!<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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