Warm up the bee honey to 75 °C, cool down another time to 36 °C, prepare a dough with egg yolk and flour. On it you have 1 week. It must be stored cooled down. That is why it is called storage dough.
Repeatedly warm the dough to 30 degrees, melt the potash and baking soda in water and knead into the dough with the gingerbread spice.
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