Gingerbread

Gingerbread

Category: Bakery products

Ingredients
Carnation	5 grains
Milk	40 ml
Eggs	1 PC.
Raw sugar	130 g
Salt	1 chips.
4 spice mix	4.5 tsp
Honey	390 g
Butter	45 g
Wheat flour	350 g
Whole grain flour	80 g
baking powder	4 tsp

Cooking method

• Pour in the milk and place the cloves in a container. Let it brew in
• within 1 hour.
• Place eggs, raw sugar and salt in a bowl. Whisk all the ingredients
• within 5 minutes.
• Add spices, clove milk, honey
• and softened butter. Place the prepared mixture in
• container. Add two flours and baking powder.
• Place the container in the bread maker. Select program 10, weight
• gingerbread and the desired crust color. Click on the "enable-
• turn off ".
• At the end of the program, switch off the appliance, remove the container and place
• bread from a container.
• For illustration: baked goods with a dark golden crust.
• / Admirers of honey pastries will delight themselves with this incomparable cake flavored
• a mixture of 4 spices: cinnamon, ginger, cloves and nutmeg. /
• / Recommendations: if you prefer a well-baked gingerbread, you can additionally
• leave it in the bread maker for 10-20 minutes before removing it from the container. /

The dish is designed for

1000 g

Time for preparing:

1 hour. 25 minutes

Note

Thank you, Krosh! I will definitely try to bake a gingerbread now.
decided to clarify, this recipe?

And the question is: Do you have program # 10 - "cupcake"?

Similar recipes

Apple gingerbread (Omela)

Torun gingerbread "Katazhinka" (Nagira)

Old Polish gingerbread (Levitan)

Thank you, Krosh! I will definitely try to bake a gingerbread now.
decided to clarify, this recipe?

Yes, this recipe, but instead of raw sugar I have cane flour, and instead of whole grain flour, I have rye flour. And yet, I baked a 750 g gingerbread (trial version) and chose the lightest crust, the pancake turned out to be very good. even "tanned". I think that the gingerbread on the "middle" crust will be "overburned".

program 10- "Cupcake".

Guys, yesterday I again baked a gingerbread in cotton (I have a mulechka-5002), only in today's gingerbread, I made minor adjustments, the gingerbread was already baked and cooled down, I cut it evenly into 2 halves and layered it with fruit jam (plum-apple), then she connected both halves, and wrapped them tightly in cling film (so that the halves would "stick together" better together). It turned out well, just very tasty !!! So that's what all this is about ... Bake gingerbread cookies in x / p-you won't regret it !!! Pamper yourself and your adored household!

[Crochet]

I put a gingerbread recipe for 1 kg. I'm worried about whether the stove will cope with such a volume and such a quantity of honey. I didn’t melt the honey, it’s quite thick. Something liquid seems to me not enough. Or the dough should be thick.
Crochet, write what consistency dough you had. And if you please, a recipe for 750 gr. tested by you. And yet - did you take out the stirrer before baking? otherwise I wanted (if it turns out a gingerbread) to sandwich it with jam, but at the bottom there will be a hole from the mixer ...

[Crochet]

Crochet, write what consistency dough you had. And if you please, a recipe for 750 gr. tested by you. And yet - did you take out the stirrer before baking? otherwise I wanted (if it turns out a gingerbread) to sandwich it with jam, but at the bottom there will be a hole from the mixer ...

Gingerbread (750 grams)

4 things. cloves (soak in hot milk for 1 hour)

Milk-20 ml.

1 x eggs

Cane sugar-90 gr. (I take the most common)

Salt-1 pinch

Spices for gingerbread-3 tsp

Honey-290 gr.

Butter-30 grams

Sifted wheat flour-260 gr.

Rye flour-60 gr.

Baking powder-3 tsp

About the carnation, I already wrote. Egg + sugar + salt and beat all this for 5 minutes. Add spices, milk (after removing the cloves from it), honey, butter cut into pieces at room temperature, mix everything and pour into a cotton bucket. Pour wheat flour, then rye and baking powder last number.
Linka, my dough turns out to be a little thicker than on a cake (but just a drop), I don't take out the stirrers before baking, just then, from the finished gingerbread, I carefully remove them. With a layer of gingerbread, the holes from the stirrers do not bother me much, the main thing is that the jam does not flow out (the thicker the better). ;) Yes, and one more thing ... I always take thick honey, never melt it and every time everything turns out fine. And you will definitely succeed! Happy gingerbread!

Thank you, Krosh.
So, the gingerbread is kneaded very well. good (and I was afraid), but not baked a little in the very middle. At first I left it on the heating - I thought it would come. But no, I didn’t bother and fell a little in the middle. Then I put it on baking for another 20 minutes. It was then that it was finished.
I took it out, cooled it, cut it into 3 parts (if it hadn't been for the failed middle, I would have cut it into 4) and layered it with apple jam. The night stood soaked. In the morning we tried. Very tasty, this is undoubtedly the gingerbread, and not something else. Fragrant honey. And this despite the fact that out of the four necessary spices, I found only two.

For those who will bake a gingerbread:
- Whoever has an oven with a small (high) bucket and is designed for baking 1 kg of bread - it is better to take ingredients for 750 gr. or even less. The dough is quite viscous and very good. sweet is baked slowly.
- This recipe refers to a mixture of four spices: cinnamon, cloves, ginger and nutmeg.
- Gingerbread according to this recipe comes out light. If you want to get a darker one - add cocoa from 2 to 6 or more spoons.
- To sandwich the gingerbread with thick jam - then it is very much reminiscent of the Tula gingerbread and Very tasty! With pictures like on Tula gingerbread in HP, of course, it will not work, but you can completely pour it with icing.

Eh, I read it late. I made a 1 kg gingerbread, the middle was not baked and fell. And so, of course, VERY tasty (but too sweet)

I think that the gingerbread on the "middle" crust will be "overburned".

Overburned - that's putting it mildly, my gingerbread has just charred sides
For that, the cupcake turned out to be simply delicious

I read this post, I was sad - diabetes, sugar and white flour products are not allowed, and the bread maker is now visiting a colleague ...
And then I decided to adapt the recipe, make it dietary, and bake it in a slow cooker. Here's what happened.
The recipe is here
https://Mcooker-enn.tomathouse.com/in...31.0

Today I baked a gingerbread for the first time, I liked it
Baked according to the recipe from the book for Moulinex OW 5004, however, in the absence of a mixture of 4 spices, added only cinnamon. I replaced raw sugar with beet brown sugar. It takes a lot of honey, but the deliciousness is still the same.Fans of honey gingerbread will like it, yum-yum ...

yes, I almost forgot, baked at the rate of 1 kg of weight with a well-baked crust, everything was baked perfectly and nothing burnt (if I had put extra time, then my gingerbread would have burned for sure) ...

Girls, how is the oven in Panasonic? And in general, is it possible?

Yesterday I bought just such a seasoning, I don’t know how much it will take to bake gingerbread, but the seasoning is interesting.
My son says - he draws cinnamon, it seems to me that by 80% cloves dominate, and when I added it to coffee, I heard only the taste and smell of cardamom.



“It is a composition of aromatic cinnamon, cloves, vanilla, cardamom and a pinch of candied sugar. The seasoning makes all kinds of desserts, ice creams, cakes, chocolate mousses and other sweet treats exceptional, giving them an exquisite taste, and it will also make the aroma of coffee unique.The peculiarity of this exceptional blend lies both in the selection of ingredients and in their form: large fragile pieces of seasoning are placed in a mill-like package, which always guarantees freshness and intensity of aroma, as well as facilitates application. Another important nuance: well-ground seasonings immediately before use have the most intense aroma and deep taste. The fact is that at the moment of grinding, essential oils are released, which contribute to the fact that the smell of the seasonings becomes so fresh, as if they were collected just a minute ago. "
Gingerbread is next in line in the near future, because no one wants it except me.
And I want to try it not in a bread maker, but in the oven, so that the sides do not burn in vain, otherwise I have already made the cake on a light crust and to bake it on the baking mode for 10 minutes, so then I cut the sides for ejection by 7 mm.

I also use cardamom ....... Strongly ..

Girls, bake gingerbread at home yourself - you will not regret it!

There can be any spices - naturally, it is better when you get more, but in a traditional set ... But I only managed to find cinnamon and ground coriander. Baked on second-grade flour - it is not so white. For color and for the sake of experiment I added a good zhmenka rye bran, a little - a spoon or two - buckwheat flour. And fragrant dark honey.

Eggs, by the way, you can not put - then add water at the rate of 60 g per egg. (I just do not like the smell of eggs in the dough. And imagine - even in spite of the spices I hear!)

It turned out great.

There are two ways to prepare gingerbread dough - raw and custard. I cooked using the custard method In heated water, honey and a little sugar (it could have been completely on honey, or, in order to save honey, add sugar), add flour, half the norm to 70 degrees, and knead.

If you do not add eggs, then you can add all the flour at once.

And if you bake with an egg, then you have to wait for cooling, add the egg, vegetable oil (I added fragrant sunflower oil), soda, spices, knead on the "pizza" mode for 10 minutes, until the stop.

Then, without hesitating for a minute, quickly roll it out, form a product (if one is large), or a lot of small gingerbread cookies - and more!

Flour - 3 cups

Sugar - 0.75 cups

Butter / margarine / vegetable oil - 50 g

eggs - 2 pieces (I added 120 ml of water instead)

Soda - 0.5 tsp.

water - 1/4 cup (do not be afraid, it turns out not at all as cool as it seems)

honey - 0.5 cups.

Spices to taste.

Gingerbread products made from raw dough dry quickly and become hard, gingerbread made from choux pastry remain fresh and fragrant for a long time.
You can change the ratio of spices to taste. In addition, for aroma and taste, you can add another 1/2 cup of shelled roasted chopped nuts, peanuts or almonds, candied fruit, lemon or orange zest and 5-10 g of vanilla sugar.

If gingerbread is made from dark varieties of honey and dark varieties of flour, then you should not tint the dough. Gingerbread cookies cooked in sugar or from light varieties of flour and honey should be tinted with burnt sugar (burnt) until light brown.

Burnt beef is added to the syrup at the beginning of the batch.

And mine asked for a gingerbread as in Mosmart!
I rummaged in the internet, but I didn't see much difference in the recipes for gingerbread and gingerbread. Baking from these ingredients:
wheat flour - 300g
rye flour - 250g
baking powder - 1 bag
margarine - 50g
honey - 120g
plum jam - 380g
kefir - 100ml
salt - a pinch
spices - 2 hours l.
I mixed the jam with honey, added salt and kefir. I poured it into a bucket, added spices, rye and wheat flour, baking powder.
Baked on the Keks program, weight 1000, light crust.
It turned out to be a thick gingerbread, soft inside. They skimmed over the evening, but they wanted a gingerbread.

Today I tried to bake a gingerbread. I had all the spices in stock.The gingerbread for 1000g turned out to be excellent, fried, very tasty, except for one thing - it is kind of bitter, it hurts. I understand that this is probably because of the ginger, but something really tastes bitter. Next time I will not put ginger at all and probably will put less cloves, but everything is fine. By the way, even on a medium crust it baked well.

Thanks for the recipe. We will try the gingerbread tomorrow.

Girls! I baked a gingerbread. Calculated for 750g. Thanks to the author for the recipe! It turned out to be a natural gingerbread, dense, fragrant, and since I replaced 2 tbsp. l. flour cocoa powder - then brown as it should. Layered with apple jam, night under a weight - glued perfectly. For three weeks it lies cut into centimeter-thick slices on a saucer in the kitchen, covered with a bag - I'm waiting for it to become stale, I'm conducting an experiment. So far - as if I got it yesterday. BUT! If you eat it with hot tea, the dough dissolves and the feeling of fine, fine sand remains on the teeth, literally powder is unpleasant. Did I get the bad spices or does it happen in gingerbread? I sprinkled the powder of cardamom, nutmeg, ginger and cloves, all ready-made ground from bags. I would like to make some more gingerbread cookies, but now I am afraid to run into a similar problem. Can you tell me what to do? Buy new spices or is it the way it should be?

and did anyone bake such a gingerbread in HP Kenwood 450? tell me on which program you can make such beauty. I want to do the second day and I don’t know how ... With HP while on you ... But due to the presence of two small children at home, I will thoroughly master this useful technique :))))