Storing construction grade gingerbread dough
Rolling and storing gingerbread dough in a zip-lock bag is a great way to prepare and store several batches of gingerbread dough, allowing for plenty of gingerbread dough when cutting out pieces.
My favorite Construction Grade Gingerbread Dough can be found here.
This method that was mentioned by Nancy Rekowski from the (legacy) Ultimate Gingerbread Yahoo e-mail group, and is her secret to avoid those bubbles and makes rolling and cutting large pieces easier.
I found this method of rolling out dough to be WONDERFUL! This method allows me to make all of my dough in advance and then clean up the mess. I made 6 batches of dough and only used 4 for my current project.
Being able to simply pull out another bag of dough when I was cutting out pieces, rather than having to stop and make more dough, was a huge time saver.
Rolling and storing gingerbread dough in a zip-lock bag is a great way to prepare and store several batches of gingerbread dough, allowing for plenty of gingerbread dough when cutting out pieces. This method that was mentioned by Nancy Rekowski from the Ultimate Gingerbread Yahoo e-mail group, and is her secret to avoid those bubbles and makes rolling and cutting large pieces easier.
Items needed
Gallon-size ziplock bags
Your raw Construction Grade Gingerbread Dough
Directions
- After mixing the dough form one or two large balls of dough from the recipe (a recipe with 3-4 cups of flour makes one ball, a recipe with 7 cups of flour makes two balls).
- Put one ball each into a one gallon zip lock bag.
- Close the bag but leave an inch air escape hole. Then take your rolling pin to distribute the dough evenly to all corners of the bag. You’ll end up with a perfectly square and level piece of dough.
- Zip the bag the final inch then refrigerate until slightly firm. Store the bag(s) of dough in the refrigerator until needed.
- Rolling the dough
- When you want to use dough that’s been chilled hours to days, bring to ‘near’ room temp before rolling. Cut the bag so you can flop it over onto the rolling surface. Depending on thickness needed, use entire bag of dough, or cut in half (as shown in pix).
- Roll dough to desired thickness.
- Cut gingerbread pieces using your favorite gingerbread house template. The Best Gingerbread templates are available at www.gingerbreadbydesign.com.
- Dough that is rolled to thick also has a tendency to bubble. Many think that thicker is stronger but that’s not always the case. Properly dried dough is stronger than thicker dough. Often thicker rolled dough holds moisture and is unable to dry properly.
Notes
- Here’s a tip to dry your dough rock hard (without burning the edges); After baking using suggested baking time and temp for your recipe, cool your pieces. Then heat your oven to 350, when it reaches 350, turn the oven off and return your baked pieces to the oven and then just walk away until the oven has cooled. You can repeat this step as needed.
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