Husky
The first year I did the same half of the norm. Last year the rate. And in this there are already two norms. The top shelf of the refrigerator is occupied by almost one gingerbread dough!
izumka
Where did Irina go - the owner of the recipe? I wanted to thank, but she has not been on the forum since December 2014
Husky
My pens have reached this test. I love these gingerbread cookies the first time. I have been doing it for the third year in a row, each time increasing the rate.
And I have never been able to bake gingerbread after the prescribed aging period.
This year I have mastered myself. And all the kneaded dough withstood, as expected. Well, almost everything. Some of them all the same (but quite a bit) were previously baked with small gingerbread.
Here's what I did this year.
The gingerbread cookies were glazed with yolk and homemade cream + gel dye. Coverage is excellent the first time.
When the covers and frosting were dried, the gingerbread cookies were already jammed. Prescription jam Crochet ... The jam did not drip.
Dried at a temperature of 1400 4-5 minutes
Top decorated with gingerbread icing through a stencil

Old Polish gingerbread Old Polish gingerbread Old Polish gingerbread
Merri
Ludmila, what a beauty!
Then we will learn from you. Can?
Fantik
Levitan, I made it! I came to you with great gratitude for this amazing recipe! The whole process is awesomely interesting, intriguing and exciting. What will happen in the end? Everything worked out! In terms of taste and consistency, I would rather call my gingerbread a gingerbread. Delicate! This recipe is now in your favorites! Thank you!
Gingerbread is on the glassed-in balcony. Of course, I didn't wait for Christmas. Well, what to do. Let's eat now and don't get enough of it! I cut off a strip of the main gingerbread every day. The rest is still on the balcony under oppression. I bring it into the kitchen and glaze it of choice. Either chocolate, then sugar fudge ... I cut into narrow pieces. It is tall - about 8 cm. Jam - apple with actinidia (green berries are visible) and red currant.

Old Polish gingerbread

Old Polish gingerbread

Old Polish gingerbread

Old Polish gingerbread

Old Polish gingerbread
Husky
Here I am with a report on this wonderful recipe. I bake it every year. I like the taste very much !! Stays soft for a very long, long time.
I can't stop saying thank you to the author of this recipe !!

Baked in one layer for the entire baking sheet. The dough was rolled out 0.5 cm. In the finished form, the layer turned out to be 1.5 cm. Then I cut the layer according to the size of the prepared boxes. All gingerbread cookies are two-layer. Sandwiched with orange jam with orange peels.

Old Polish gingerbread Old Polish gingerbread Old Polish gingerbread Old Polish gingerbread Old Polish gingerbread
Kokoschka
Ludmila, wonderful performance !!! How beautifully designed
Lyudmila is it difficult to arrange it like that?
Husky
Lily, Thank you. Oh no. It is much easier to icing through a stencil than to paint with icing. Especially if there is absolutely no talent for drawing.
shoko11
Ludmila, what elegant gingerbread. Please tell me, are you covering with Lisa's glaze? There, in the composition of the yolk, as the storage of foreign odors does not appear, does it spoil?

I baked for the New Year according to the kleskox recipe, and according to this recipe the dough is still ripening.
Husky
Quote: shoko11
Please tell me, are you covering with Lisa's glaze?
Elvira, I take Lisa's glaze recipe as a basis. But I do it without any proportions. I don’t remember what Liza had in her squad. I only remember how the base is the yolk. I also take the yolk, mix it with a small amount of something fatty and thick (I don't want to open condensed milk only because of the glaze). This is either fatty cream (the fatter the better), or sour cream + dye. I have our domestic burgundy gel. I stir, filter. Be sure to dry it in the oven for 140 * 4 minutes. After drying, I do not feel any smells, as well as later.
And I did not let this test ripen. Used after 3 weeks of maturation. For me, it came up / rose a little during maturation.
I can glaze both immediately after baking and the next day. As time permits.
This time I baked the gingerbread cookies, missed them in the evening, glued them under the press. We defended the night, covered it with glaze in the morning. And two days later I applied icing through a stencil. Time would have allowed to apply the drawing with icing and immediately after they have cooled down. But ... she didn't have time.
Kokoschka
Ludmila, Thanks for clarifying! Very nice!
I haven't made Stropol's gingerbread for a long time. And when I did it everything was simple.
And she conducted an experiment, a piece of gingerbread lay on the windowsill for a week and remained soft, the younger son did not give it any longer, ate ...
And another piece, wrapped in a napkin, lay in the wall for about 8 months. He certainly confirmed it. But they kept it a little in the microwave on the heating of bread and went fine too!
Kokoschka
Another gingerbread!
I've been baking since 2011 on a postage basis. According to Aksinya's recipe, link from the author of the topic

Old Polish gingerbread

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