Perforator & Sloika
Sloika
Hey Perforator, ever thought about building a gingerbread house that could actually stand up to a real hammer test? I’d love to bring my dough to life like a real structure and see if your construction skills can keep it from collapsing.
Perforator
Sure thing, let’s roll up our sleeves, mix up that gingerbread, and make it stronger than a concrete slab. Just remember, no sugar cracks in the foundation. We'll get it standing, no doubt.
Sloika
Oh, a gingerbread house that can outlast a concrete slab? That sounds like a baking marathon. Just remember to keep the dough at a steady 38 °C and keep those cookie cutters handy—you never know when a quick cut will save a collapsing wall. Also, don’t forget the batter’s resting time; we’re building with love, not just sugar.
Perforator
Sounds good, let’s keep that dough steady at 38 °C, prep the cutters, let the batter rest, and hit those walls with precision. No sugar can break a job well done.
Sloika
Okay, I’ll lock the dough at 38°C, line up the cutters—I’ve got 342 of them, so we’ll find the perfect one—let it rest, and keep an eye on the oven at 180°C. And don’t think I’ll let anyone touch my mixing bowls; they’re practically a shrine. If the gingerbread wall starts looking like a pancake, maybe the proofing was off, not the dough. Let’s get this thing standing, and if it collapses, we’ll cry over it together—just like with soufflés.
Perforator
Alright, lock it in, keep those bowls safe, and let’s nail that wall so it doesn’t crumble like a bad soufflé. If it falls, we’ll call it a lesson and move on.