|1.||Flour Dough||500 Column|
|2.||Bold curd Dough||250 Column|
|3.||Sugar Dough||200 Column|
|4.||Vegetable oil Dough||8 art. l|
|5.||Milk Dough||6 art. l|
|6.||Egg yolk Dough||1 PC.|
|7.||Vanilla sugar Dough||2 pack|
|8.||Baking powder Dough||10 Column|
|9.||Chicken Egg Protein Glaze||1 PC.|
|10.||Powdered sugar Glaze||125 Column|
Grind the yolk with sugar, add vanilla sugar, baking powder, cottage cheese, vegetable oil, milk and beat everything with a mixer. Add flour and knead elastic dough. Cover with cling film and refrigerate for 30 minutes.
Roll out the dough 1 cm thick, cut it out in any shape and put it on a pan covered with parchment. Bake in a preheated oven for up to 180 degrees for 20 minutes.
For glaze, whisk the protein with icing sugar, you can add fragrant drops of mint. Dip the slightly cooled curd gingerbread cookies in the icing, then put on parchment and let them freeze for about 10 minutes.
Gingerbread cakes are ready.