The Texas creation topped the previous record holder for gingerbread houses, a 36,600-cubic-foot model constructed in Bloomington, Minnesota's Mall of America in 2017.
The recipe is simple. Mix 1,800 pounds of butter (820 kgs), 2,925 pounds (1,327 kg) of brown sugar, 7,200 eggs, 7,200 pounds (3,266 kg) all-purpose flour, 1,080 ounces (31 kg) ground ginger and a few other ingredients, bake and form into panels for mounting.
The bakers tried to cut back on the butter and baking soda as much as possible to help the gingerbread better stand up to the weather.
The edible and aromatic panels, icing and candy were mounted over the wooden frame and have so far stood up to the Texas sun as well as a few storms.
"One problem we did not anticipate was bees on warm days," Horton said. "They have been coming over, getting so much sugar and stumbling around like they are drunk. But no one has gotten stung."
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