Need A Recipe For Humidity Proof Gingerbread
Baking By Kimbadawhitelyon Updated 6 May 2019 , 10:15pm by -K8memphis
I'm trying to build a gingerbread tower for a competition which is very tall and narrow. I baked a few pieces of construction gingerbread and they were hard as a rock and looked great. They are nice and smooth and solid colour so very happy. By the next day, they are soft enough to bend before they start to crack. It's so humid that even my bed feels damp when I get in.
I've tried a humidity proof gingerbread this afternoon and while it is very hard, it doesn't look good. It's very grainy like sandpaper with sugar crystals on the surface, it's bumpy instead of flat and the colour is patchy even though it is baked evenly.
Here's my 2 recipes.
First recipe for construction gingerbread
56g brown sugar
2tsp cinnamon
1 1/4 tsp ginger
1/4 tsp cloves
1/8 tsp salt
115ml light corn syrup
45g soft butter
1 1/2 tsp vanilla extract
175g plain flour
Mix all ingredients together except flour, then add flour gradually. Bake at 175c until light golden colour.
Humidity proof recipe
7 cups plain flour
2 2/3 cup sugar
5 eggs
2/3 cup honey
1 2/3 tsp each of cinnamon, ginger, cloves
Cream eggs and sugar. Add honey. Add spices. Gradually add flour.
How can I find a happy medium between these 2 recipes? I need it to be strong but I don't want lumpy sandpaper as a finished product.
I'm sorry, I have not experience with this type gingerbread construction. I always like it when my cookies get soft, although Paul Hollywood and Mary Berry would ding me.
I use honey and I overbake just enough to ensure a great firmness— the second recipe is fat free?
i have a great recipe... somewhere... i’ll try to find it...
i have experienced that level of humidity like at summer camp or something— an idea for you is to get some silica packs— y’know the kind they put in packaging now — and keep your gingerbread enclosed with the packs to prevent the humidity from being damaging
i’m so excited — I finally got a smart phone and I think the photos of the recipe posted ok 
so all that to say substitute honey for the molasses — equal parts or you can do a little molasses but make it mostly honey and I roll mine real thick and like I said I overbake — this is the best recipe — i’ve made many structures with this — but in your case you’re gonna need some help with the silica stuff and sealing your gingerbread structure up so the humidity can’t get it —
happy gingerbreading!!
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