My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how
to make gingerbread. Here we are, right out of the oven. It's a very, very hot pan. It's
been about nine minutes, and you can see how they're a little brown on the edges. They
have a fairly light color here in the center. These are still soft, so they're still a little
mushy. I don't know how well you can tell on the camera, but they've plumped up quite
a bit. They've probably doubled in height, so they're nice and thick. That's what you
want to keep in mind if you're building a gingerbread house with this. You're going
to want to roll this pretty thin, because it's going to plump up substantially. Obviously,
these are near double the height. Before you handle these, or do anything else with them,
you want to let them cool off. You can let them cool in the pan, but if you're going
to do that, you're going to want to not let them sit on the cutting board. The cutting
board is going to hold heat under the bottom of them. They're not going to cool as fast.
I'm going to set them on top of the burner, which will allow some air underneath them,
and I'll show you how that is. You can see that setting them on the burner, we've actually
made it to where there is air all around both the top and the bottom of the sheet pan. That
will make them cool a lot faster. This is a nice, neat way to cool your cookie or baking
sheets off faster if you don't have a rack to put them on, or if you just don't want
to unrack them. This doesn't work nearly as well with an electric stove, so get a gas
stove. This will create a nice little pocket underneath. Make sure your burners are turned
off, because if they're on you'll create a giant problem for yourself. Leave your burners
off, let your cookies cool here. We're going to come back in about five or ten minutes
and they should be ready to go.
