Levitan
Quote: Eusebius

there is a dough since November 11.
It turns out 3 weeks. It remains to be patient a little. If you have no patience at all, then you can bake. Only it will be more sticky than ripe, you have to work hard to distribute the layer.
Albina
Quote: Ikra

Who has not seen, I have already posted limoncello here
What news do we have about gingerbread dough? Who's worth it? I keep looking at him, trying it. Painfully delicious! Maybe so eat and do not suffer with baking? And lacquer with plum jam?
And the limoncella polar
poiuytrewq
Quote: Ikra

What news do we have about gingerbread dough? Who's worth it?
I have worth also dough "on hold". The oven will probably be on the 22nd. Now I'm bothering ... To make rectangular layers, smear and leave or after the layer "chop" all sorts of different molds? ..
Levitan
poiuytrewq
The finished baked cake is more like a sponge cake than a gingerbread dough, only denser (like Tula). If you cut the gingerbread in forms, then another dough recipe is better (you can use these spices), the finished gingerbread is high.
Ikra
Quote: Albina

And the limoncella polar

Yes!!!!! They are standing next to me in the chill. Shake limoncella, peep into a casserole with gingerbread dough ... How can I resist trying both ???

I think that it is true, you need to cut into simple squares or rhombuses from a large one, but you can pour glaze and decorate each separately.
Albina
Quote: Ikra

Yes!!!!! They are standing next to me in the chill. Shake limoncella, peep into a casserole with gingerbread dough ... How can I resist trying both ???
For the new year, you will rinse the limoncella bottle and lick the saucepan
Levitan
Quote: Ikra

I shake limoncella, peep into a saucepan with gingerbread dough ... How can I resist trying both ???

You live well! That's what I want.
Quote: Albina

For the new year, you will rinse the limoncella bottle and lick the saucepan
Correctly, that wait for the holiday.
Ikra
Yes, we live well!
... In general, this carrot is a feat for me! I am very impatient by nature, I need the result to appear quickly, quickly ... And here - five weeks of standing ... I'm already worn out all over
Freesia
Is it too late to knead the dough this week?
How do you think chocolate-plum jam will fit here? I have thickened very well
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=75483.0
Levitan
Knead. You can eat gingerbread not only for the holidays, you can bake it in January ... or February. Or, if you hurry, you can bake something that is not quite ripe for the holiday.
Ana-stasy

bookmark with the hope that I'll get there
Levitan
Quote: Ana-stasy


to bookmarks with the hope that I will get
As I understand you!
Anastasia, I have a problem - a huge number of recipes in bookmarks on various sites and forums, in printouts, copied to a computer. There is a desire to re-cook everything, but the time is not rubber. Probably so many housewives.
Rina
I have had the dough in the refrigerator for an extra month already - I was counting on the DR of the youngest child (November 12) to bake it, but it didn’t work out ... and it still doesn’t add up ... Is it being treated?
Quote: Freesia

Is it too late to knead the dough this week?

According to Daria Tsvek (and I believe her), such a dough stands for two weeks ... So, you have time to go to NG.
Albina
Quote: Levitan

As I understand you!
Anastasia, I have a problem - a huge number of recipes in bookmarks on various sites and forums, in printouts, copied to a computer. There is a desire to re-cook everything, but the time is not rubber. Probably so many housewives.
Yes, a lot of things have already accumulated in the bookmarks I would like, but not the fact that everything can be redone soon
Albina
The dough is also in bookmarks the refrigerator is waiting, as if not to forget about it
Merri
And my dough has been cooling for the third week. I want to bake at least a week before Christmas.
Eusebius
All right, today I baked a gingerbread. It turned out three cakes. The dough was quite dense, but it rolled out well, no flour was added. The aroma was breathtaking when baking. Spread it with plum jam, crushed it with a squeeze and left it to rest in the kitchen. Or maybe take it out into the cold? Did I understand correctly that it needs to be kept under oppression for 3-4 days? Photo report will be later already with "make-up".
Levitan! Thanks a lot for the recipe !!!
Levitan
Evsenia, the gingerbread should stand under oppression for several days, it is not necessary for the cold, it does not harden when it is ready for a long time.
Quote: Eusebius

Photo report will be later already with "make-up".
Ikra
And I baked it yesterday. I made two large cakes (I will cut them into portioned gingerbread cookies as a gift), and I also cheated myself on 20X20 gingerbread, also in two cakes. Smeared with plum as instructed And crushed with her Italian marble slab. And what will happen if I have him under oppression for only 2 days? It just turned out that I should give my gingerbread cookies on Monday. True, I can powder the brains of the gifted, and say that you need to eat them only on the 31st, they say such a sign, or a tradition What do you think?
Eusebius
Quote: Levitan

Evsenia, the gingerbread should stand under oppression for several days, it is not necessary for the cold, it does not harden when it is ready for a long time.
Thank you Ira! : girl_romashka: Today I could not resist, cut off the very edge for my daughter (well, with coffee). Well, she, of course, tasted a piece. Well, sooooo delicious! With such a light peppercorn. Mmmmmm !!!! Wonderful !!!
Levitan
Quote: Ikra

And pressed down with her Italian marble slab. And what will happen if he only stands for 2 days under my oppression?
Ooooh! under such pressure, the cakes will quickly stick together. Two days is enough.

Quote: Eusebius

tasted a bite. Well, sooooo delicious! With such a light peppercorn. Mmmmmm !!!! Wonderful !!!
Hurray, Evsenia, now you know the taste. Probably, you will agree with me that it is worth trying, if only out of curiosity.
Ikra
Well, then today, closer to night, I will begin to cut and decorate them.
Albina
One of these days I will bake too !!! While I have half a table full of lard - salted One dish will already be on the festive table - LAT. I'll bake a gingerbread - trail. product to the table
Eusebius
Quote: Levitan


Hurray, Evsenia, now you know the taste. Probably, you will agree with me that it is worth trying, if only out of curiosity.
Yes, Ira, I agree and with great pleasure. And I will still bake, be sure. And I highly recommend trying to bake this yummy. Well, what can I say? Today I cut it, decorated it as best I could and packed it for storage. I also tried the gingerbread today when cutting. It has become even tastier, it just melts in your mouth. The taste is unlike any I have tasted so far. Ira, thank you for the recipe.
And here is the report. The quality is still good, but I can't get it better
Old Polish gingerbread

Old Polish gingerbread

Old Polish gingerbread
Ikra
Here I am with the report. I will wrap beautifully tomorrow morning, the glaze should dry out. I just cooked an ordinary sugar one to make it look like ice or snow. Christmas, after all, New Year!
Old Polish gingerbread
We tried the cuttings - very tasty! There is a lot of everything, the taste is rich, so real, Christmas. I immediately wanted to cook mulled wine. I think that we will use that little gingerbread that we cheated for ourselves.
Levitan
Evsenia, Thank you for the report. The gingerbread turned out! Hurrah! So fat in the cut. The packaging is just a gift.

Albina, I'm flying out to you for bacon Old Polish gingerbread

Irisha, you have threateningly: "today, closer to night, I will begin to cut them." Old Polish gingerbread

Oh, while I was writing, Irina with a report. Everything is very pretty.
Ikra
An hour later, it became even more sipaty, because the glaze turned white, and the gingerbread became more "icy". Wrapped them in baking paper, tied them in bows.I have already given it, I just said that it is necessary to eat them on December 31, Otherwise, they don’t inform the house, the children don’t get it!
Rina
Girls, won't you hit? I put the dough on the basis of the junior's birthday, that is, the readiness should have been on November 12th ... and I just took the dough out of the fridge!
Levitan
Quote: Ikra

I have already given it, I just said that it is necessary to eat them on December 31, Otherwise, they don’t inform the house, the children don’t get it!
Irina, what a wise woman you are! A little magic intrigue, fog - and life is more interesting.

Quote: Rina

Girls, won't you hit? I put the dough on the basis of the junior's birthday, that is, the readiness should have been on November 12th ... and I just took the dough out of the fridge!
Dough is like wine - only better with age.
Albina
And I haven't made a layer yet: I don't have plum jam. I think I'll buy an apple cider. How much is spent on the layer (how much in grams to hang, as in advertising)?
Ikra
It took me a little over 2/3 of a 750 gram can. True, my jam was a little watery. But it "grabbed" well.
In general, our gingerbread cookies are usually layered with apple jam, so it will be great, I think. From the purchased ones, such as our old Polish one, which, kmk, gingerbread-gingerbread, is similar to Ostasha. In the town of Ostashkov, Tver region, they bake "Ostashkovsky souvenir", which in the old years was very much like this one. Only now they have a different stove, and they added less spices. But I know for sure that the layer is apple.
Albina
Ikra, thanks for the answer, otherwise I looked closely at the stores: I did not see the plum jam. True, I haven't bought an apple yet. And what kind of jam can do - not all?
ivashechka
Great dough! Thanks for the recipe, usually (in everyday life) I bake Tula gingerbread, it is different, although there are enough spices, but this one is very Festive! Thank you! Stands under the press, but has already been tried!
Eusebius
Quote: Albina

Ikra, thanks for the answer, otherwise I looked closely at the stores: I did not see the plum jam. True, I haven't bought an apple yet. And what kind of jam can do - not all?
Albina! Last year I layered some of the gingerbread cookies with apricot jam. The gingerbread was also "seized" and glued together. It turned out very tasty.
Albina
Quote: Eusebius

Albina! Last year I layered some of the gingerbread cookies with apricot jam. The gingerbread was also "seized" and glued together. It turned out very tasty.
Oh, this is a thought - apricot jam will have to be seen !!! Thank you
Zhivchik
Quote: Ikra

I just cooked a regular sugar one to make it look like ice or snow

Irochka, and send me to that sugar glaze, be weasel.
Ikra
Zhivchik, but nowhere to send. I did it as I remember, but I don't remember where I took it ... Like this: for 2 parts sugar 1 part water, boil, remove the foam, if any, and cook over medium heat until the drop spreads over the saucer. About 10 minutes. Then cool to 80-70 degrees, and with a brush apply glaze to the top of the gingerbread. small gingerbreads are bathed in such a glaze entirely, but I don't understand how to dry them? They will stick to everything. I just dried this gingerbread in the air for a couple of hours until the icing stopped sticking and turned white. I threw in more sprinkles - pearl balls, white and blue. It turned out very winter-like, it seems to me
poiuytrewq
And I baked mine. Delicious, soft, aromatic! And here is the cutter ... I'll cover it with glaze a little later ... if there is anything left to cover ...

Old Polish gingerbread
Rina
Girls, help out. I baked the first cake at night. I preheated the oven (I reached 160 ° C at the level where I put the mold with the dough), rolled the dough into shape (it turned out a little thick).

It was baked for obviously longer than 20 minutes, while the middle remained sticky-viscous, and the edges were already dry. I already voluntarily and forcibly took out the mold when in this sticky center the dough stopped sticking to the toothpick. Today I checked - the edges are very hard (I haven't dared to check for dryness yet). Did I do something wrong? The difference in the consistency of the middle and the edges is very confusing.
Ikra
The dough was probably thick, and the oven was not hot enough.I think so. My dough was slightly thinner, and baked quickly, in about 13 minutes. The edges were also more baked and were harsh, but they went under the edge.
PapAnin
And if you bake on a stone, everything will be uniform.
Levitan
poiuytrewq Nice cut of the gingerbread. The cupcake was not shown, I am dying for the gingerbread.

Rina
I was upset that your gingerbread was not baked. My gas oven can be so naughty - the pies are already burning at the door, and they are still damp in the middle of the baking sheet. But with pies it is easier - to throw off some, let the rest be baked. Such a trick will not work with a carrot.
Did you bake all the dough with one cake? Maybe thick? (I divided the dough into 3 parts)
poiuytrewq
Quote: Levitan

poiuytrewq Nice cut of the gingerbread. The cupcake was not shown, I am dying for the gingerbread.
Levitan, Thank you! What cupcake did I not show? ..
Levitan
But this one
Quote: poiuytrewq

Well, I got a whole story with an adventure. I'm telling ...

Today I started making gingerbread dough. At first he took up "magic" - he made up his own "bouquet" of spices. Occupation something else! Very soothing. About the smells hovering around, I generally keep quiet. Full relax...

Then he began to prepare the dough itself. I made half a portion ... It turned out not very convenient that in the recipe the measures of food "jump": kilograms, grams, glasses ... in short ... here I blundereda (from). I confused kilograms with glasses in my recalculations - milk was thumped at the rate of a kilogram, not a glass. I stir the dough and I don’t understand something - why is it so liquid with me? .. How decent I looked here on the forum pictures - how the dough should look. Then I realized, but it was too late.

But where ours did not disappear - a cake was immediately baked from the "liquid" dough. The aroma in the apartment is downright New Year's. At the same time I checked the taste of the set of spices - very tasty.

I had to make a new batch of gingerbread. But now I have a cupcake (I'm sitting cracking ) and gingerbread dough in the refrigerator.
Merri
Old Polish gingerbread

Irina, thanks again for the recipe! Gingerbread has a lot of advantages. Tasty, easy to prepare, not expensive, BIG!
Levitan
Merri Irina, what a BIG and BEAUTIFUL!
Thanks everyone for your gingerbread. I am very glad. Thanks Mrs. Dorothy 🔗 and Aksinye 🔗
Merri
I forgot to add that on top of the gingerbread is chocolate ganache.
shoko11
Thanks for the recipe. I had the dough on the balcony for about a month, I managed to get my second daughter.
The jam was made from frozen plums, but sweet, so the taste was somewhat "indistinct". The sourness would better set off the taste of the dough.
So far, my hand is not full with decorations either, so I limited myself to primitive icing drawings. The family liked it. The taste of the gingerbread itself reminded me of a gingerbread made from rye flour, the recipe for which was given by kleskox35, only the peppercorn is felt more strongly.
Levitan
Quote: shoko11

I had the dough on the balcony for about a month, I managed to get my second daughter.
shoko11 An unexpected development of events for me. I congratulate and wish mom, daughter, her sister and the whole family peace in the house and prosperity.
🔗
shoko11
Levitan, thank you very much, so be it.
If I deal with the phone, I'll fill in the only photo later.

P.S. Photo
🔗

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