Old Polish gingerbread

And I want to join the gingerbread makers! I will study the topic, buy the missing spices and put the dough ...

[fray zayac]

fray zayac
Well, it's good that everything is fine, but about sensitivity, yes ... until you wrote about last year's spices, I was surprised that it was not a huge number of them by smell that passed, but soda
You should be more careful with the spices now, it is not at all so harmless for the kids, even the mother has all the spices in her tummy - medications and there was a mistake with the Old Polish recipe, I was really shocked when I saw such a quantity of spices.

For a long time I have been baking gingerbread and have been interested in history recipes for a long time, about my "Katazhinka" (similar in recipe to this one) I was looking for information even on Polish sites ... I thought that I would find the historical there - wherever there! they have been baking it since 2003, I have not found any earlier mentions (and Mrs. Dorota, who is also referred to by Irina-Levitanand its source from forum.say7 - first baked in 2007! and also from an Internet source) But in the end, I seemed to go to the original source - the very first polkas refer to the book! 1979! - not old, however (Maria Lemnis and Heinrich Vitry "In Old Polish Cuisine and on the Polish Table") and no research (a historical recipe or so, a remake of the authors) does not bother and even talk about Lemnis-Vitry as two respected researchers. the pseudonym of one cheerful musician-journalist Tadeusz Żakiej, who, like our Pokhlebkin, had a culinary hobby ...

One thing is for sure: spices have always been worth their weight in gold and in the old recipes there could not have been so many of them (120g)!
So in that book, the amount of spices is indicated not in grams - but in bags - 3-4 pcs. I don’t know if you remember what bags of spices were in Soviet times? 5-10 gr That is, 40 g per 1 kg of flour is quite aromatic, in any case, in my family Katarzynska has been baked since pre-revolutionary times with just such a quantity of spices - 40-45 gr.
Poles now have a bag of gingerbread spices weighing 40 grams. I think that the bags then and sachets now - these are two big differences, as they say in Odessa

And I didn’t want to offend anyone with my research, I’m just very ... mmm, I am very sensitive to the accuracy of translations ... I even watch films in 3-4 versions of translations, so as not to miss the subtleties
And spices are not a joke, a medicine in every sense ... but gingerbread and children will eat ...

Nagira, thank you for sharing your experience, when I was making the dough, I also tried to find information about the amount of spices, I did not find anything intelligible, different sources speak differently, so I put a couple of tablespoons of tablespoons, remembering that last year the pepper was clearly heard in the gingerbread

And by the way, on the initial page of Levitan it is indicated that not all of the mixture will go into the dough

[Gingerbread bouquet]

Olesya, it's nice when someone needs your experience

And by the way, on the initial page of Levitan it is indicated that not all the mixture will go into the dough

My editorial experience suggests that the ingredients and the description of the preparation may not coincide at first glance.
But since the ingredients indicate the quantity that is used, then I relied on this in my reflections and searches (why should I indicate too much in the ingredients?). By the way, these figures 80-120g are duplicated by other authors.
And what Irina-Levitan writes about " Gingerbread bouquet - for our gingerbread not the whole mixture is needed, the rest can be folded into a jar ... "- this is about the description of the manufacture of this mixture, there initially a larger quantity is taken than in the ingredients in reserve, apparently ...

I kneaded the dough, put it in the refrigerator. It has become hard, so I'm thinking how I will take it out of the saucepan

[Nagira]

Hello.
I didn't use all of the gingerbread mixture.In the recipe I wrote 80-120 grams, for the first time it is better to have a smaller one (80), because the gingerbread turns out to be very saturated with seasonings, the peppercorn is especially felt. Childish taste.
I added the rest of the seasoning to compotes and somehow tasted it in cookies (a little). You can add a pinch to sweet pastries (charlotte, cupcake).
Nagira Irina, thanks for supporting the recipe. I am ashamed that I rarely come here. Sorry. The recipe theme became independent.
kotyuchok I wonder how it goes with rye flour. Write about the experience later, interesting.

I want to bake cookies this year for Christmas, which I will cut out with Christmas-style molds. I bought the molds, but I haven't found a suitable recipe yet. Can anyone have it checked? I want to decorate the cookies with icing. I bought a pastry pencil. It looks like a pastry syringe, but the body is soft, you can press and squeeze the glaze (icing - there is also no proven recipe yet) to squeeze out. The pencil has very fine points. You can paint gingerbread with a pencil.
Pencil and molds from Tescoma. I won't put a photo of a pencil and molds here, because they (photos) are not copyrighted.
If anyone is interested, then on Tescoma's sites (there are many different ones, I like Tescoma Best) there is a video of a pencil and molds.
The name is: Christmas cookie mold DELICIA, DELICIA pastry pencil

I won't put a photo of a pencil and molds here, because they (photos) are not copyrighted.
If anyone is interested, then on Tescoma's sites (there are many different ones, I like Tescoma Best) there is a video of a pencil and molds.
The name is: Christmas cookie mold DELICIA, DELICIA pastry pencil

Irina, you can show photos, you just don’t need to upload them through the Bakery Gallery. Gallery HP - for photos taken by you. For everyone else, copy from the site where you see the image its address (Copy image URL) and paste everything with the same code
For example, DELÍCIA Pastry Stick
[img] #

[Levitan]

Levitan, Irina, in the topic about Christmas gingerbread there is a video with Alexander Seleznev about gingerbread cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31055.120 It might come in handy. If I don't forget, I want to bake it for Christmas

The thought of spices has not left me since the day I put the dough. I thought there were a lot of them, but since I did it for the first time, I put everything according to the recipe. And then I noticed that in other recipes of spices, much less is put on the same amount of flour. Now I read you and what I have in mind ... but you can knead another portion of dough, but without spices and combine it with what is already worth it? Or the one that is already worth not "disturbing" so as not to disrupt the process, so to speak?
Girls, please tell me.

The thought of spices has not left me since the day I put the dough. I thought there were a lot of them, but since I did it for the first time, I put everything according to the recipe. And then I noticed that in other recipes of spices, much less is put on the same amount of flour. Now I read you and what I have in mind ... but you can knead another portion of dough, but without spices and combine it with what is already worth it? Or the one that is already worth not "disturbing" so as not to disrupt the process, so to speak?
Girls, please tell me.

How much exactly did you put in?

How much exactly did you put in?

Gram 90 -95. And as she began to mix it seemed to me that it was a lot, but it was already too late. And then I wanted to put more on rye flour, began to read and saw that other recipes used much less spices.

[Fox]

Fox, pay attention to the fact that in other recipes only spices are used, but here the total weight of dry flavors includes crushed peel of oranges and lemons, which, from the total amount of harvested spices (120 g), is no less than 50 g. So out of your 90 g, almost 40 g is zest (other recipes add candied fruits). You will see, the gingerbread will turn out excellent! I baked last year. Gingerbread for that and a gingerbread to smell fragrant with spices!

[Fox]

Fox, although you recently put the dough, it's still better not to touch it and not dilute it with another
And although I can’t do anything for a moderate amount of spices, only then it’s better not to give small children (up to 12 years old) such gingerbread. Any experienced pediatrician will tell you this.
And believe me, even with 40 grams of spices per 1 kg of flour, the gingerbread will smell sweet
And in general, precisely because of the spices, gingerbread was considered a medicine and was kept in home first-aid kits (apart from holidays, of course), at least in pre-revolutionary times it was so in our country and in Europe.

Something my dough after 2 weeks fell sharply
Is this so necessary?
Maybe someone will answer, pliz

I'll go look at mine

Interestingly, what with rye flour in the same amount, what with wheat flour has decreased or the difference in pots, it seems to me that where the rye lid fits better, I thought, tomorrow I will come up with some kind of gasket under the lid

[Merri, Nagira]

Merri, Nagira , thank you very much !
Yes, I also thought that there is quite a lot of zest in the composition.
There are no small children, but I hope the adults will like it. I will treat them in small portions
Everything, now I'm calmly waiting for the baking day)

Albina, thanks for the recipe.

This year I am with you and the dough is standing, dear, maturing.

Yeah, I'll check in here too !! Also with you !!
need to look. how is it darling doing.
Should the dough increase in volume or not?

I would have put it too, but mine was not appreciated last year. By the way, I even have a piece in a mushroom wrapped in a pantry.

You know, my husband just tasted the English Christmas cake. Maybe yours are like that?

Should the dough increase in volume or not?

Now, maybe the girls who have already baked according to this recipe will tell us, I have 2 types of dough made from wheat and rye flour, and what has obviously decreased from wheat may dry out, I don't know

Now, maybe the girls who have already baked according to this recipe will tell us, I have 2 types of dough made from wheat and rye flour, and what has obviously decreased from wheat may dry out, I don't know

I baked from wheat flour, but it seems the dough may have settled a bit, but it did not increase

My dough didn't increase either. I was still afraid that it would climb out of the pot. No, this is how it matured without changes in volume.

My dough didn't increase either. I was still afraid that it would climb out of the pot. No, this is how it matured without changes in volume.

And why would it increase:
firstly, it stands in the refrigerator,
secondly, the dough contains soda, not yeast

Yes, right. It costs itself a pot.

It looks like I'm the first to celebrate the new year with a gingerbread! It is already under pressure. this year it turned out even better, just a delight! Lush, aromatic, delicate !!! Ira, thank you so much for him!

I haven't taken it yet, today I looked at the dough so thoughtfully and went on

I think that it is not too late to bake this gingerbread and after the new year He is CHRISTMAS, and Christmas in Russia on January 7

I think that it is not too late to bake this gingerbread and after the new year He is CHRISTMAS, and Christmas in Russia on January 7

Everything is correct!
I also focus on this date.

I have a big request to those who will bake. If not difficult, knead the ready-made dough before baking. I did it strictly according to the recipe and I got only 530 grams at the end, somehow it seems that my dough behaved differently.
Thank you!

In terms of ready-made gingerbread, did it come out so much?

I understand that ulaaa wants to know how much raw mature dough comes out

I don’t think one 500 grams of honey according to the recipe ...

In terms of ready-made gingerbread, did it come out so much?

It turned out so much raw dough

I have a big request to those who will bake. If not difficult, knead the ready-made dough before baking. I did it strictly according to the recipe and I got only 530 grams at the end, somehow it seems that my dough behaved differently.
Thank you!

It just can't be!
Maybe you took 1/5 of the recipe or something with a scale.
To find out the weight of the finished dough, you just need to perform the mathematical operations of adding the weight of the ingredients. It turns out to be 2500 gr.
Well this is the law of conservation of mass. I don't remember it from textbooks, but I remembered it from Lomonosov for a long time, it sounds like this: "Nothing is taken anywhere and nowhere goes"
That is, as much as you put in the weight of the products, you will get as much in the end, even in finished form, well, there will be a little losses for the evaporation of water.

Theorists have now expressed themselves to the practice: from 0.5 portions of raw dough after ripening in a pot, I got 1050g, I also noticed that rye is tighter than wheat, I will bake today, keep your fists

At least cry, at least laugh ................. but by weight it turned out exactly as much turned out))))))))))))
Maybe my bees did not carry real honey))))))))))))))))))
Figs with him, but the taste is gourmet !!

[ulaaa]

ulaaa... yes honey has nothing to do with it.
In a portion of the dough flour - 1 kg, in a half portion - 500 g.
Sugar 2 tbsp - about 400g
3 eggs - about 160-180 gr.
etc.
Something is wrong with the scales ...

Theorists have now expressed themselves to the practice: from 0.5 portions of raw dough after ripening in a pot, I got 1050g, I also noticed that rye is tighter than wheat, I will bake today, keep your fists

Olesik keep fists, good luck !!!!

It looks like I'm the first to celebrate the new year with a gingerbread! It is already under pressure. this year it turned out even better, just a delight! Lush, aromatic, delicate !!! Ira, thank you so much for him!

Ira and brag about gingerbread, really looking forward to the photo

I think that it is not too late to bake this gingerbread and after the new year He is CHRISTMAS, and Christmas in Russia on January 7

And I bake English cake and Polish gingerbread for Catholic Christmas, and on Russian Christmas I cook Russian dishes.

Ira and brag about gingerbread, really looking forward to the photo

Olesya, be calm, I'm bragging! I still want to decorate it this year, if I don’t get tired, then today.

And I bake English muffins and Polish gingerbread for Catholic Christmas, and on Russian Christmas I cook Russian dishes.

We have no Catholics in our family, so we celebrate only Orthodox

[ulaaa]

ulaaa... yes honey has nothing to do with it.
In a portion of dough flour - 1 kg, in a half portion - 500 g.
Sugar 2 tbsp - about 400g
3 eggs - about 160-180 gr.
etc.
Something is wrong with the scales ...

The scales are fine.
It's just that after the 4th week, the dough HARDLY settled, one third of the kneading remained. Most likely this is the problem
And I did it for 1 kg of flour and everything else is strictly according to the recipe
God bless him, everything is fine

[ulaaa]

ulaaa, it's still not clear. Even if the dough has settled. it means the air came out, but the weight could not go anywhere.
I did it for 1/2 serving. I forgot to hang it. (Or rather, I thought that I did. I looked at the records, there is anything, but there is no weight), approximately 1/4 I used during the whole time that the dough was ripe. She baked gingerbread and watched how it behaves in rolling, in baking.
Yesterday, after reading your post, I weighed the remaining dough.
1/2 normal minus 1/4 of my batch = 850 grams
The baked gingerbread weighs 780 grams.
Baked in a form 32X22 dough height 0.7cm. After baking, the dough rose 3 times. The height of the gingerbread is 2.5 cm. It was baked in the oven on the middle shelf at 160 * 25 minutes.



Now I will collect the gingerbread.
Question.
1. Do I need to impregnate
2. Under oppression, the gingerbread should stand at room temperature
I will decorate in 2 days. And there is somewhere on Saturday 28th.
Will he have time to ripen and feed on apricot jam?

The scales are fine.
It's just that after the 4th week the dough HARDLY settled, one third of the kneading remained. Most likely this is the problem
And I did it for 1 kg of flour and everything else is strictly according to the recipe
God bless him, everything is fine

maybe someone tasted 2/3?

maybe someone tasted 2/3?

)))) So that he feels good after the tasting))))

maybe someone tasted 2/3?

I wanted to ask this myself

Question.
1. Do I need to impregnate
2. Under oppression, the gingerbread should stand at room temperature
I will decorate in 2 days. And there is somewhere on Saturday 28th.
Will he have time to ripen and feed on apricot jam?

I went to look for the answer in the recipe sources

Po upieczeniu ciasto pozostawić do ostygnięcia. Zimne placki owinąć w ściereczkę i odstawić na kolejne 7-10 dni, aby ciasto zmiękło. Po tym czasie placki można dowolnie przełożyć. (Ja przełożyłam placki po 7 dniach i pozostawiłam ciasto jeszcze na 2 dni.) Pierwszą warstwę ciasta przełożyłam powidłami śliwkowymi z czekoladą. <...> Drugi placek posmarować połową dżemu, na dżem wyłożyć marcepan i przykryć ostatnim plackiem wysmarowanych od spodu resztą dżemu (tak, że marcepan sklei się od spodu i gómu) z dżeme Przełożone ciasto lekko docisnąć, owinąć w ściereczkę i pozostawić na 2 dni. Po 2 dniach ciasto pokroiłam w poprzek dłuższego boku na 3 równe części tak, że powstały 3 pierniki. Pierniki polać polewą czekoladową.

Cool the baked cakes. Wrap them cold with a cloth and leave for 7-10 days to soften the dough. After that, the cakes can be greased. (I oiled it after 7 days and left it on for 2 more days). I smeared the first layer with plum jam with chocolate <...> I smeared the second cake with jam, put a rolled-out marzipan on the jam and covered it with the third cake, smeared with jam from below (so that the marzipan sticks together immediately from below and from above with jam). Press lightly the collected gingerbread, wrap in a cloth and leave for 2 days. After 2 days, the gingerbread was cut along the long side into 3 equal parts so that it turned out 3 gingerbread. Pour gingerbread with chocolate icing

Wystudzone blaty piernikowe przełożyć podgrzanymi powidłami śliwkowymi (można je wymieszać z bakaliami), przykryć arkuszem papieru i równomiernie obciążyć; odstawić do 'skruszenia' na 3 - 4 dni w chłodne miejsce. Zazwyczaj zużywam do przełożenia 1 kg powideł śliwkowych.
Piernik polać czekoladą lub lukrem (z lukrem dłużej się przechowuje).

Grease the cooled gingerbread cakes with heated plum jam (you can mix it with nuts and raisins), cover with a sheet of paper and put under pressure; leave to glue for 3-4 days in a cool place. It usually takes me 1 kg of plum jam to grease.
Pour gingerbread with chocolate or icing

Conclusion: no need to impregnate. As for the temperature, in the first case, as far as I understand, we are talking about room temperature, in the second - a cool place. Because the choice is yours Well, as for gluing ... try to warm up the jam, then you should definitely grab

I'm baking !!! zapaaah just aching!
out of fright, I rolled out the cakes thin (after baking about 1 cm thick), so I still had enough for a bunch of small gingerbread cookies - I'll make them in 2 layers, just for gifts