Christmas gingerbread

[simfira]

simfira, yeah for sure ... Christmas surprise! Well, at least the taste was appreciated, it's already good. But in general, once a long time ago my husband told me that he had such a gingerbread in the garage somehow fell out, so then he could not understand why he had an invasion of mice! So, apparently, gingerbread is the best bait for them.

Thank you and mine to you in a basket! Indeed, delicious! This is what family and guest samplers say. After the flu, I lost my sense of smell and taste! But not everything worked out smoothly for me. I made it with rye flour, I could not collect the dough to a heap - I added flour. AND finished badly, in the sense of being added. The dough came out cool. And the finished spices finally can be oak steel. So I sprinkled them with konyachka, in the sense of alcohol, and sleep in a box. Send away, how cute! I smeared half of it and glued it together, glazed it, and half of it. There are no good ones anymore, and I don’t fota the simple ones - ordinary circles.

I want to try to make 0.5 kg. flour, all the ingredients are also divided in half? Or will something need to be corrected? For example, the standing time can be reduced. I will put the dough in the refrigerator, because summer

[elen13]

elen13, all the ingredients must be divided in half, the standing time does not need to be changed, the biochemical processes do not depend on the amount of dough

Thank you

Oh, someone's so wanted gingerbread

There were questions:
How long should you knead?
And how carefully?
The bread maker won't take it right?
Only with pens?
If you make a printed gingerbread, well, or just a layer, then how thick you need to roll it out. It seems that the printed ones are not 0.5 cm, but maybe more or am I wrong? And then what to do with it if I do not plan to smear and fasten with jam?
And about glaze and edging, well, I'm not at all friends with that. Post to a topic where there is a recipe for these things.
Store where? In the p \ e package nothing goes wrong?

ufff ... shikoka questions then.

Thank you.
I also forgot how much to bake and at sk. degrees?

Well, since no one is at home, am I lana with myself?
The dough is ripening, kneading it by hand, then the mixer helped. Already made a sweet for the future.
It seems that some of the questions fell off by themselves. Looks like I'm ripe too

But if someone tells you how much to bake and about at what temperature? Well, or how to determine that the gingerbread is ready, I will be grateful

"and bake on a greased baking sheet at 180-210 until tender"

and readiness, I think, is determined by the appearance (ruddy) and a dry speck ...
and also "When he sits in the oven and has not yet fully baked, it springs like a living thing to touch it - pleasure, it takes pride in the state" So, as soon as it ceases to spring, it is ready.

Antonovna, thanks for poking your nose again

But why did I focus on this question. I read that it is very easy to miss the readiness of the gingerbread and overdrying is ensured. About a dry splinter in the course, but it seems like it's not about a gingerbread, but about another dough. Allegedly, this option does not work here.
It is advised to focus on the dried edges of the gingerbread. How's that?

Or maybe I read in the wrong place? and everything is not so difficult as it seems. Well ... I'll write it down.

I have long wanted to stir up your gingerbread, only there is not so much honey, and it's a pity I bought an artificial one, I'll try to make it on it.

Altusya, well, since I got in with my terribly clever advice, I can only add that when I baked these delicious gingerbread cookies, I didn't have a question about baking time and everything was baked to normal condition. so, apparently, the degree of readiness will be VISIBLE in appearance. And I baked a few months ago and now I cannot say exactly how much I baked. Good luck to you.By the way, I, too, Olga and tried to insert it into the profile, but something did not work. Well, I'll master it again ...
And about the baking time - I tried to look for similar gingerbread in other recipes for a guide, but everywhere they write persistently - until ready

Ol,

but everywhere they write persistently - until ready

Oh, okay, I'll have to try it myself

Py. Sy. Ol, go to your profile-profile settings and there is an item Name

[Antonovna]

Antonovna, thanks for the help. I temporarily had problems with the Internet.
Until cooked ... it's before cooked, everyone's ovens are very different. Their degree of readiness is very visible, the color changes greatly and the surface becomes so "springy". At least in gingerbread made from rye flour.

So I was finally going to do something and came across an unknown ingredient - lard. What's this? Fat? Will margarine work instead?

Flax, lard is still fat. But you can use butter.
Margarine is probably not worth it, IMHO.

And I've been waiting for ripening for a week. I don’t know if I can.

So you can buy fat and use it? I was just embarrassed by what the recipe says - lard or butter, so I thought it was a milk-based product. But fat is completely different

Len, see Narpimer on wikipedia:
Lard (Polish smalec from German Schmalz) or lard (Latin lardum) - fat melted from lard. Often, although not necessarily, for this purpose, interior fat is used as the least useful for other purposes.

Thank you, I didn't guess

[kleskox35]

She boasted about sugar fudge in Temko.
Now here.
Here are my gingerbread cookies, which I have been waiting for 3.5 weeks. The dough has matured, rose a little in the refrigerator.
I baked them until ready for about 35 minutes. I didn't roll out the dough thinly, but made it in molds and then took them out (the molds were not silicone). Maybe that's why the baking time has increased. Thickness anywhere from 1cm to 1.5cm
But I also made gingerbread cookies with wheat flour, I rolled thinly there and therefore baked for about 20 minutes. I didn’t believe that you can bake something in my oven in 20 minutes and they fried a little from the bottom, but the next day they became soft and this is amazing! And then I thought, well, we'll gnaw everything

In general, I made a remark for myself: that the readiness of the gingerbread occurs when the bottom and slightly the edges of the top begin to darken, as if roasting or something. Then you can take it out.

Here are my first recipe made from rye wholemeal flour kleskox35 from the first page
And on top of sugar fudge on MK from Tortyzhka

The beauty!!!!! And gingerbread and fudge above all praise

Oh, oh, Tanya, you praised me! Compared to what the girls do here with gingerbread, this is just zero grade

Well, I'm not an artist and I’m unlikely to paint, for example, like Husk. So it'll do for me too

Well, so straight and zero! Don't be shy. And by the way, given the current heat, you need to give a medal for heroism to everyone who bakes in the oven today.

Tanyusha, thanks for the honey
Indeed, now it is hot, even rather stuffy, and I run the oven for at least an hour, because there is a stone and it needs to be warmed up. Otherwise, everything burns from below and the water in the ladle will not help. So I take some honey

The main thing is gingerbread. And not like the store ones: girl_love: no place There is already a queue to try them.

Olya! A bit off topic. In my oven, too, everything burned from the bottom, I put a tray with a thick layer of rock salt under the bottom, and a six-piece fireproof glass on the working baking sheet. T-t-t, bakes fine ... The oven heats up in 15-20 minutes. I will bake these gingerbread cookies in the fall for a test, as the heat subsides. I've been looking at them for a long time.

[Gingerbread cake from Alexander Seleznev]

Gingerbread cake from Alexander Seleznev as an alternative to gingerbread
Ho90AQ0jB_A

[By the way, it's time to knead the dough!]

Milana, thanks of course, but these gingerbread cookies have a completely different meaning and taste. When boiled, honey loses all its properties, but here the dough stands for 3-4 weeks, enzymatic processes take place in it. These gingerbread cookies for me are akin to English Christmas cake from Liss, they have a completely unique taste and I bake them only once a year for Christmas.
By the way, it's time to knead the dough!

Yes, yes, yes, it's time.
I was making gingerbread from white flour and found it on another site. So I did them a second time and they didn't work for me, I poured a lot of flour. And the first time they came out so beautifully
That's what I'm afraid of and your second time as if not to spoil.

But it will be necessary to put it tomorrow, there is no time at all. They were really tasty.

[kleskox35]

kleskox35, tell me, please. The recipe you gave on the first page should mature. It's clear. We baked it. And how long do the gingerbread cookies stay soft from this dough? I heard that there is gingerbread dough, from which, after baking, the gingerbread cookies seem to be not entirely soft. But they need to be put in a box, tightly closed, and the finished products seem to mature there. The gingerbread dough becomes softer. Isn't that dough?
Well, at the same time I'll show you what I have already made from the gingerbread dough. She made the dough herself. I took the recipe from the cook.

From the dough that we sell, it is important not to dry the gingerbread during baking, because then they only become drier.

Luda, while you are waiting for an answer, can I admire your work?

People question, what kind of glaze do you make, where to look at the recipe? Or is it whipped protein with powdered sugar? It doesn't seem like it.

Lyudochka wonderful gingerbread: girl_love: Also interested in what and what kind of glaze I applied and how much such felling with a deer and sleigh cost?

Girls, thanks !!
The glaze is really a protein with powdered sugar. First, I make an edging of denser icing (protein + sugar) along the edge of the product, and fill the middle with more liquid icing. I drip a few drops of water into the thick icing and get icing for pouring the gingerbread.
Natasha, I have no logging sites. I just made paper patterns, put them on the rolled dough and cut them out with a small wheel or knife.

Luda, this protein is dry. Do you need the powder later in the oven to dry, or will it dry up and not smear?
And liquid icing is what then?
And yet, are your gingerbread cookies soft?

Luda, this protein is dry. Do you need the powder later in the oven to dry, or will it dry up and not smear?
And liquid icing is what then?
And yet, are your gingerbread cookies soft?

Liquid icing is the same thick icing, only a little bit of water has been added to it. A few drops. Dries quickly enough. While one is filling, the first is already dry. And it can be patterned on top of the icing if needed. I don't put it in the oven, there is no need for this.
Two days ago, I ate the last test gingerbread, which I left unadorned to keep track of what was happening with the dough. Alas! It was certainly not dry, but not the same as after baking. Therefore, I am looking for a recipe that will not get stale when aging.

Yeah, thanks, I understood everything.

Well, let's wait for an answer then. Although somewhere here kleskox35 has already written that it does not last long. Well, suddenly what has changed.

Last time I didn’t run out of trouble. I couldn't even leave one gingerbread to try. They devoured everything and praised it.

If a small amount of gingerbread is made for the house, then it is clear that it does not stale. But if you do a lot for a gift, then you have to do it in advance, and give it much later. They will have to lie down. And I would like them not to be conditionally edible, but edible.

Hasochka !!!! Beauty - you can't take your eyes off And the snake is mastic, right? Is this the shape for a snake?

Hasochka !!!! Beauty - you can't take your eyes off And the snake is mastic, right? Is this the shape for a snake?

Nah, a snake is a candle !! Of course, I'm sooooo pleased, but I can't do that .... from mastic !!

It's still cool and very nice

Luda, these are THE MOST gingerbread. They become softer later, and if they are glazed, then in general! After last Christmas in May, I found a plastic bag with scraps of gingerbread ... As soon as I put it on the table, it immediately "disappeared", the gingerbread cookies were soft and tasty. But usually they don't even live up to the old New Year ...

[Husky]

Girls, and in order to attach gingerbreads to the tree, then make a hole before baking?
Husky, the beauty!

[Husky]

Girls, and in order to attach gingerbreads to the tree, then make a hole before baking?
Husky, the beauty!

Freesia, yes, I made holes before baking.
kleskox35, well. Thank you. It is necessary to knead the dough and put on aging.

[Husky]

Girls, and in order to attach gingerbreads to the tree, then make a hole before baking?

Since the dough itself in the oven sometimes behaves unpredictably ... before baking, I make holes and immediately insert a pastry thread into each. It's easier for me than later.

Husky, the beauty!

I also subscribe to a compliment!

Leska, what kind of thread is that? What to replace?

What to replace?

with harsh linen threads - twine (threads with which we wrap meat when baking in the oven), several times I used Iris threads for knitting, but not synthetic!

I also kneaded today. I really hope to try them this year, otherwise last year it was a smart mouse Christmas

Girls, I have molasses available, can I put it in the recipe somehow? Or will it be superfluous there?

Dusya Tapkina, I can't say anything about molasses, I haven't tried to use it in this recipe. In this particular recipe, I try not to deviate from the original.

Girls, we urgently need help!
I started to melt the lard with sugar, but the sugar does not dissolve, but on the contrary began to become some kind of pieces, what should I do ???