This is what we need for our gingerbread.

Put in a Cup of curd, add baking powder, ammonium and knead. The eggs separate the whites from the yolks - the yolks in Cup and whites in the other Cup less put while in the refrigerator. In a Cup of curd mixture add the sugar, vanilla sugar, milk, vegetable oil and stir.

Sift the flour and knead the dough, as I have indicated in the recipe - the original provides for 1 kg of flour, but this is not enough, I spent 1200 the Dough should be tight to roll out, but not hard. The dough is kneaded, cover the bowl, leave for 30 minutes to "rest". While the dough is resting, we will prepare the glaze: take the egg whites and whisk them with a mixer until fluffy foam, continuing to whisk, gradually add the powdered sugar and beat all until fluffy white mass (sorry, I got distracted and I forgot to take a picture, I saw, when I loaded up the comp).

Now you can prescript for cutting cakes. Roll out the dough on a floured work surface to a thickness of approximately 8 mm and cut a small glass or cookie molds for our cakes. Spread on sheets lined with baking paper, billets and bake in a preheated 190 gr. the oven until Golden brown. Gingerbread turns out a lot - here so:

Our cakes are baked, remove them from the oven, in a wide Cup (for example, where did the dough) spread 2 tbsp of glaze, half a sheet of gingerbread and stir gently with a spoon glazirin gingerbread.

Frosted cakes lay on the table, covered with baking paper, and give a well dry. Then shift in the dose and close the lids. The gingerbread can be frozen, if it looks like a lot. Stored these cakes, long cherstveya, because the dough contains vegetable oil. Here our cakes are ready.

Come on seagulls!

Here they are at fault.