Old recipe gingerbread

[Crochet]

Crochet, I'm interfering with a mixer .. after all, if you do not mix it, it may fail in the center ..

for sugar - well, of course it is sweet, I would first make it according to the recipe, and then I would change it for myself

Mil, you don't kill me with a slipper, but I will make a rationalization proposal: you need to warm up the beer a little, the molasses with honey will disperse easier

a cool idea I had liquid honey, it sold out normally, but if it's thick, then yes .. just don't heat too much, otherwise the soda will react stronger than necessary

Lissochka, girls, made a lean version, for me personally it tastes even better.


🔗

Yes, Lissochka, I'm proud of myself

Moreover, this time rosehip jam, that is, lighter, less molasses - I replaced half with maple syrup, and instead of baby applesauce I pulled out an autumn blank from the refrigerator - Antonovka puree, pre-baked.

The ingredients are lighter and the gingerbread is more tanned, glossy and plump. The eggs exactly in this recipe can be resting, and those who are fasting can be adopted.

Zababahala 3 times more fresh ginger plus candied ginger and a little more pepper - that's it !!!

[Anise]

Anise
I'm thinking about the same ...! Tell me, how do you like the sugar-reduced gingerbread? Is everything okay, is there enough sweetness?

Crochet, if I was not late with the answer, for me - there is even enough sweets. It also all depends on the taste of the eaters, my too sweet will not eat, even if it is very tasty, it has always been like this, so they have to adapt to the needs of consumers))).

Lisss's, again

Alexandra, beautiful gingerbread! I'm going to read about her.

[Crochet]

Crochet, if I was not late with the answer, for me - there is even enough sweets. It also depends on the taste of the eaters, my too sweet will not eat, even if it is very tasty, it has always been like this, so they have to adapt to the needs of consumers))).

Anise, no-no-no, not a bit late I'm completely free until Friday , I'm not in a hurry . I have the same picture, in almost all recipes, if not half the sugar, then subtract one third without looking. Thanks for the help !

Crochet, I'm interfering with a mixer .. after all, if you do not mix it, it may fail in the center ..

Lisss's
Thank you mixer so mixer.

I would first do it according to the recipe, and then I would changed for myself

If I start changing the recipe for myself, there no stone remains except honey and cinnamon there will be nothing left, the rest I don’t love ...

Lisss's, thanks again. I baked on Saturday, there was nothing left, but I think I didn't guess the right shape, I had 34x20, so it turned out thin, it didn't affect the taste in any way. Can you tell me what size is better to do so that it is magnificent. And yet, if there is no honey (or rather impossible), what can be replaced and how much, otherwise I replaced the yellow plum with jam (liquid), I think it gave a denser soap

[tatalija]

tatalija, thank you for your kind words, I am very pleased that you liked

I bake in a 30x22cm mold, it turns out thinner on the sides, and thicker in the center. but it depends on the oven, if uniform heating, it will rise more evenly.

I think, if you can't honey, you need to look for molasses .. but with jams I don't know how to replace .. it might be for you Alexandra can help

[tatalija]

Can you tell me what size is better to do so that it is magnificent.

tatalija, I baked in the usual detachable round cake mold, 26 cm in diameter. It turned out just good and there was no top in the center. Everything worked out smoothly.

Thick jam can replace honey or molasses one to one
You can replace some of the honey with maple syrup, but not all - it is liquid. The rest is thick jam - you can cook any fruit puréed with a blender to a dense jam. I cook without sugar, but you can taste it. It turned out very well with a thick jam of baked, puréed and boiled apples plus thick rosehip jam (thick plum can be used) and a little maple syrup

[Lisss's]

Thank you, everyone, you have calmed me down. I'll say it again, it's sooooo delicious. I have somewhere a budget gingerbread, from the time of the king of peas, there on tea and with any old jam. But it is dense, it does not pull at the biscuit. And for all of you, it comes out loose and airy in appearance.
Lisss's according to your size, it turns out practical mine, I also thought that this weekend I will repeat in 26 cm form. I suppose that the jam gave more density, but I don't even know what it is and where to buy it (forgive my ignorance, I always thought it was a derivative of honey, but I read it). And my jam by its consistency is similar to honey, or rather it is not a plum, but a cherry, first boil, then grind and boil with pure puree with sugar. In the very gingerbread it was not felt. My only suspicion is that it is necessary for a few to report flour, to play with these and with baking powder.

or boil jam

[tatalija]

tatalijamaybe the jam was a little thin? excess moisture can plant this dough.

and look at the caramel molasses here - 🔗, you will know, at least what it looks like there is nothing to be ashamed of, I myself before the Bread Maker. ru with all sorts of malt-molasses-gluten on you and in a whisper was

So I think, Lissochka, it's better to boil it down. Indeed, with the addition of flour, all other components, especially baking soda, must be borne in mind ...

Greetings! And I come to you with my gingerbread. So, I took it out of the oven, I look at it and think: does it have to cool down in the uniform?

[lizard]

lizard, no, you can get it out of the form, of course, but let it stand in the form for at least half an hour - because it can break into pieces, it is also magnificent. while it cools down, it stabilizes a little, grabs, and you can get it out more calmly

I did not wait for an answer, took it out of the form. Here is:



and so:



well, one more time:



Thank you very much !!! Very tasty, very unusual! And the aftertaste in the mouth - mmm!

[lizard]

lizard, oh, what a beauty! lush, beautiful, super !!! I am so glad you liked it !!

by the way, it is very tasty to eat with kiwi-muesli activa yogurt, mmm ...

Lisss's, baked for two days in a row. The second time I put in a little more spices than you wrote, it turned out that it tastes even better. Very lush and fragrant. There is something New Year's in her. THANK YOU. At work, after tasting, everyone printed out the recipe together.

[klila]

klila, what an appetizing cool cutter it turned out, tall, magnificent, super! so, you say, the recipe "went to the people"?

yes, about spices - this needs to be adjusted for yourself when I did it with the lower norm according to the recipe - I was sooooo much, so I reduced everything to a light-neutral one. again, I have a small (2.5) gingerbread this eats on both cheeks, while it does not cost a lot of spices. so, add as much as the soul asks, it only gets better from this

I have today, too, she's a friend called half an hour ago that she will stop by tomorrow morning .. it's good that I didn't drink beer ..

I also baked this too .. probably 4 times already. Maybe it will be useful for someone: I bake in a slow cooker for 50 minutes, it looks no worse than in the oven, it tastes great! Unfortunately, I am not friends with the camera :(

Lissochka, this grief is easy to help!
We insert the container for the double boiler mode, dump the gingerbread on it, take it out, carefully put it back upside down on the spatula and bake it for 20 minutes! Ffse

Aleksandr, I'm talking about a side crust, caramelized like this, yummmm ..

in the cartoon, we still have baked goods with steam, the crust does not caramelize as much as I like

That's when the Christmas cake in the cartoon baked - it got very caramelized

I report: here is my beauty!

pimpled, soft and delicious !!!!

[Lisss, thank you so much for the recipe!]

Lisss, thank you so much for the recipe!



I put spices to the maximum, which Lyudmila has in LJ, I don't really like cinnamon, so I cut its dosage in half and added it with my favorite freshly ground cardamom. Very invigorating spicy taste! Not sharp at all.
I baked in a large form, which is probably why it took only 30 minutes until fully cooked and an hour for cooling
Congratulations again, now on the 509th!

Lyudochka, take the report! Knowing that, according to your recipes, everything in our family is simply eaten instantly, I immediately made a double portion. Now I sit and rejoice at how I did the right thing. While photographing, I ate 3 pieces myself. I did basically everything according to the recipe, only I didn't have fresh ginger, and I added lemon zest. Delicious gingerbread very, very !!!
THANKS for the recipe !!!

I could not stand it for 1.5 hours after baking, I cut warm, it smelled like that to me

[Svetik]

Svetik, what a wonderful rug you have turned out, just a feast for the eyes !!! well, smart girl, what beauty she baked !!

Light, do it with fresh ginger without fail, it gives a sharp, fresh note, you will not regret it, very tasty! and with zest it should also be tasty, this is also a rug spice

Sveta ... you have such a good baking dish, aluminum ... but come on, confess, where did the firewood come from?

Damn ... Lyuda, you put me in a dead end with your question about the form ... I don't have an oven, I bake in a slow cooker!

Namesake! The question seems to me
My shape is really good, and the size 42X28 is suitable! There is also the same but slightly smaller 22X32. At the bottom there was once an inscription "Kalitva Plant" I bought it in the market, but for a long time ...

Try to bake on rye flour! Much more harmonious for my taste.
Yesterday "dawned"
Baked, rose also well, taste -
If you want, I'll post the photo later, here

Yesterday I again baked a rug. My men liked this one more than the previous one, in which I added lemon and orange zest instead of fresh ginger.
I already had a fresh ginger root, so I poured all of it into the dough. It turned out 2 tbsp. l. What to say? Carpet aftertaste
Looks like she also went too far. I ground it straight from the mill into dough.
The only thing I don't like is the smell of honey. Interrupts all the spices. I already thought to do it without him, well, it won't be a rug? Yes?

[Zhivchik]

Zhivchik, take the caramel molasses (only not starchy!!! - caramel) - and you will be happy! she does not smell of honey, but the effect is the same

or take some thread of light honey, a store-bought one will do an artificial one - it will have a weak aroma, and the effect is correct

[Arch]

Archof course we want! very interesting and write us in detail what else changed

photo is still a problem, but it looks same external difference only in greater brownness
According to the changes, as I already wrote, I completely replaced wheat flour with seeded rye (it also has fine grinding) in the same amount of g, and reduced sugar by 20 g, and it passed completely imperceptibly, - sweet
spices, as before, in quantity as Lyudmila
delicious
although my opinion is subjective ... but lovers of rye flour will understand what I'm talking about if they try

[Zhivchik]

Zhivchik, take the caramel molasses (only not starchy!!! - caramel) - and you will be happy! she does not smell of honey, but the effect is the same

or take some thread of light honey, a store-bought one will do an artificial one - it will have a weak aroma, and the effect is correct

My mother-in-law's fourth husband is a beekeeper of this honey at my house, well, just heaps, here I am sending it anywhere ... I put light honey in the gingerbread. Any honey for me.

Liss, and where to get caramel molasses?

Oh, I forgot to write that I also reduced sugar to 80 grams. And still very sweet.

Girls, put any thick jam instead of honey - you won't regret it

[Alexandra]

I saw on sale in Moscow

Girls, put any thick jam instead of honey - you won't regret it

Thank you, Alexandra.
But where to get this jam?

[Zinger,]

Zinger,

In terms of???

When I have no time, I buy a diabetic one at srobita
but you don't need any restrictions - any jar of thick jam

Well, when there is time, for example, I take apples, bake, puree and boil until thick
Or kiwi just mashed and boiled
Well, or any frozen berries - the same ...

Good health

It is convenient to bake in a slow cooker

Someone baked a rug in a silicone mold?

Because now I'm posting a gingerbread without eggs (without changing the amount of other products) It turns out no less tasty, my husband even said that it was more tender. I still bake in a multitude of 50 minutes, shake it out on the insert-double boiler, the caramelized crust turns out to be no worse than the oven (I also tried it there somehow).

Someone baked a rug in a silicone mold?

Anyone else answer ...
Why did everything stick to the silicone mold?
Baked for the first time in silicone. When do you need to take out of it, hot or completely cooled?

[Zhivchik]

Zhivchik, you need to cool down a little. The silicone seems to sweat and then everything can be removed well. Was this the first time you lubricated the form?

Yes, I smeared it well with a brush. And I did not take it out immediately.
So I just thought that I need to either immediately or when it cools down.

The silicone seems to sweat and then everything can be removed well.

Maybe the other cupcake is well taken out, but the gingerbread does not want to?

[Zinger]

Zinger, I did not bake this gingerbread in a silicone mold. Baking is just a biscuit in silicone. I still grease this form with butter or olive oil (depending on baked goods) before pouring anything into it. I don't take out the freshly baked, usually wait until it cools down to a slightly warm state and only then take it out. Moreover, I turn the form upside down along with the pastries on a plate, and then I remove the form. I have it soft, you can turn it out. A small layer of baked goods (edge) sometimes sticks to the mold, but overall, everything is fine, as a rule. It is unlikely that I helped you, well, I know. I wish to solve the problem!

[Tan]

Tan, you cannot keep in shape for a long time, otherwise it will be wet. Before you take it out, try to stretch the form itself in different directions from the baking (I hope you understand me), that is, the walls of the form will come off the contents and then turn it over.

[Zinger]

Zinger, I do not just grease (especially if there is a relief) - it is good to sprinkle with semolina (or sesame seeds) on top of the grease, turn the form upside down - the excess spills out - and voila: even such a complex relief remains



I have prepared pictures for the recipe here, but have not posted it yet ...

I take it out when it cools down to warm.

[Tan]

Tan, you cannot keep in shape for a long time, otherwise it will be wet. Before you take it out, try to stretch the form itself in different directions from the baking (I hope you understand me), that is, the walls of the form will come off the contents and then turn it over.

Yes, I did not hold it for a long time. It stretched and the edges were well detached, but the very bottom (top) had to be picked out. The form was "castle".

Zinger, I do not just grease (especially if there is a relief) - it is good to sprinkle with semolina (or sesame seeds) on top of the grease, turn the form upside down - the excess spills out - and voila: even such a complex relief remains

Okay, I'll try to sprinkle it generously with semolina. All the same, the dough is thin in gingerbread.

I have here prepared pictures for the recipe, but have not posted it yet ...

Is this a different dough? Not a gingerbread?

[Zinger]

Zinger, if it were a gingerbread, I would have reported here - I liked the recipe Pts, but for now ...I posted a photo as an example of a very embossed shape; and I baked different dough in it, and liquid-sticky-honey, too, just honey ones under my glaze (pictures), and this is nutty without flour and also liquid-sticky ...

Wizards, explain it to me please ..... Or have I looked or no one has put such deliciousness in the closet to ripen even for a week ?!
I once read that baked goods in which spices are present must be ripened, otherwise the spice will not reveal itself and will not give aroma! Or is it not always the case? Tell me, otherwise I was going to bake, but doubts are gnawing

[IRRchik]

IRRchik, here you are!

lenchikflor, no, according to the recipe there is no closet, I will tell you, the aroma is as if it had opened, but if you experiment and tell us what happened, we will be only glad

Even if I bake it, there will be nothing to put in the closet! I have a small sledgehammer spinogryz not make their way, and from a large dodge, I'm sure. I mean, many people add black pepper and spices to the biscuit and keep it for at least a couple of days to mature. And then the gingerbread! I believe it's delicious, but after the closet it is always sweeter!