Cookies, gingerbread, biscotti, meringues. Question answer

[Cleo]

Girls, I have a question How soft should the Lera-Sahara gingerbread cookies be? And then I'm afraid to undercooked and it seems I overcook them

CleoWhen you press on them with your finger, so that no dents remain, but also that the edges are not brown Here is what Lera writes "a little advice on baking, I look at the bottom of the gingerbread - it should brown a little, be golden (but not brown, dark), the edges should also not darken when I apply my finger - there should be no imprint, the dough should not fall through and the gingerbread should not be soft. "

Here they are kind of very soft, I will hold them a little - and then they turn out to be "crispy". Not stone, of course, they generally melt with tea, but I would like it softer.
The dough was kneaded and baked immediately. When trying to press them down for evenness in the first batch, the top stuck tightly to the board, I had to tear it off, pulling out pieces. The next baking trays baked longer. This is how gingerbread came out (though the photos are not too clear)

Cleoit looks like you didn’t get enough flour during kneading, and the dough turned out to be soft.
In addition, if you put the gingerbread under oppression, then it is better to first cover it with parchment, and then the board.

[Vei]

Is it possible to heat the gingerbread in the oven
and I just conducted an experiment, now I will air the apartment all night
I decided to heat the finished gingerbread in the microwave and insert a stick into it so that the oven does not drive)))))))))
in 20 seconds my gingerbread turned into an absolutely black coal from which smoke was poured in a column, the whole apartment was in smoke and burning
but now I know what to do this way

Vei, Lisa, you're an experimenter. Once I was baking cookies in a microwave oven, on the third tray sugar on cookies and paper caught fire. Frost -30, we have plowed windows, doors, aired for a long time. Since then, I have not baked cookies in it.

Girls, please help, who knows how to send gingerbread from Ukraine to Moscow? Please share. I want to give a few boxes to my relatives for the New Year, but I ran into a problem, all carriers write that they do not deliver products. Maybe there are some courier services that will deliver? Or is there some kind of trick, like it's a souvenir. But you can see that at least a souvenir, but edible. I've already broken my head, everyone says we don't carry food.

Anya, maybe you can? And of course, I think it would not be a lie if you write: souvenirs.
And you can also transfer it with a regular bus driver who travels to Moscow. They usually take small parcels, however, I do not know how much they will ask for services. And there the relatives will come out and take them away. In our city, there is no mail now, so my sister handed over her products a couple of times (not gingerbread, however, but in my opinion, the drivers do not care) to Moscow. The last time the client let him down and did not want to go to the bus at seven in the morning, like he was still sleeping. Well, the parcel went back, my sister took it on the return of the bus

Thank you very much for the advice I looked at Ponyexpress - food products, unfortunately, are on the list of prohibited for transportation. And I have a train conductor in case of emergency. My relatives in Moscow (as well as your customer) will also not be very happy to know that they need to go to the station in the morning for a package. Even for a gift.

[Shelf life of gingerbread]

Shelf life of gingerbread
Dear craftswomen! On weekends, guests came to me and tried my painted gingerbread (this time it was made according to Lera's recipe). They really liked it and they ordered me some gingerbread as a gift to the teachers.The question arose, what is the shelf life to write on the gingerbread (how many months)? I will write the composition, I can handle it, but there is no information about the expiration date. I looked at the fair of craftsmen, there they set different terms. Someone indicates the month of storage and 3 months if kept in the refrigerator, and who even 7-8 months ...

As far as I know, honey cakes can be stored for up to six months if not exposed to direct sunlight. Then the fat goes rancid in them. Gingerbread cookies are made on caramel or sugar syrup, their shelf life is less, 2-3 months. If not gingerbread, but cookies, then probably even less. I read about goat dough that it can be stored for up to a year ...
I have all the gingerbread cookies on natural honey and I name the period six months (minus the time that passed before the sale of the gingerbread).

Burunduk Tatiana, thank you very much !!! Now it's much easier with the timing!

Elena.P, I think that the shelf life of honey gingerbread still depends on how the dough is prepared: raw or custard. Custard lasts longer anyway

harmful78 , Lisa, thank you very much !!!!!

[Marishka]

Hello, please tell me or stick into a good gingerbread recipe so that they turn out delicious, smooth, soft and keep for a long time and do not turn into stone). I have never baked them yet, I want to try). And is there a recipe for icing for decorating non-raw protein gingerbread? Or are they somehow treated with heat after decoration? Maybe I'm asking nonsense of course (((((thanks Marishka, frosting without eggs and the answer to the first question gingerbread from Lera Sahara

[elena88]

Girls, this is the first time I baked gingerbread on a non-stick fabric. What a smooth seamy side. A lovely sight!

What is non-stick fabric? Is this not a silicone mat?

And I have already got used to my seamy side in potholes, I even like it, I tell customers if they ask what is baked on a hot stone, that's why such a relief.

Ol, this is not a silicone mat. This is a non-stick fiber fabric. The cloth is so plump. But the dough does not burn on it. That is, like on paper. But on paper, the wrong side is still uneven. Feel the difference:

elena88, the difference is just very striking !!!!!
Did you buy it on the Internet somewhere? And is it reusable or one-time?

Olga_Z, Olga, I ordered here. It came very quickly.
🔗 enough for two standard baking trays. Reusable.

Tell me how to make the sugar / shortbread dough not tough? I want it to be like a little star cake from my childhood. Be sure to keep the shape well, under the painting.

I tried several recipes, but the result is almost the same: the dough is tough, as if I were kneading flour for too long, although this is not the case. Where is my mistake?

The technology that I adhere to: I beat the softened (very soft) butter with a hand mixer into the cream with sugar, add eggs one by one, it turns out a lush butter cream. I mix flour separately with baking powder. I add flour to the butter mass, whip it with a mixer for 20-30 seconds, then stir it with my hands, just to get a homogeneous mass.
In the film and in the freezer for an hour or more.
I roll it out to 0.5 cm, cut out the molds, back into the freezer. Bake until slightly brown at 175 celsius for about 20 minutes.
Tough.

Here is one of the recipes. I seem to stick to the described technology.

1 cup lightly softened butter
1 cup brown sugar
0.5 cups white sugar
2 large eggs
vanilla
0.75 tsp salt
0.25 tsp baking powder
4 cups flour

A source: 🔗
thanks for answers

And if you replace half of the oil with pork lard. Maybe then the cookies will be softer?
Why did this thought arise? It's just that my friend and I made gingerbread from the Sahara. I'm on butter, it's on lard. I got it like crispy sugar cookies, but not tough. She has soft gingerbread on the lard.

Eggs are added to the shortbread dough at the end. It is better to take cold oil and cut it into small cubes. Mix with flour and sugar into crumbs, then add eggs, no baking powder needed.Knead as little as possible, then it turns out crumbly

thanks, I'll try
It also seems to me that I messed up with softening the butter. Thank you, I will improve

[lilycha]

I smortyu on your gingerbread and your hands are itching, I'll start on Monday, but the questions are ripe at what temperature to bake? Bake on parchment, smear it with something, sprinkle it on? And do you bake in the oven on the bottom or middle shelf?

lilycha, I bake at 180 degrees, on a stone, it lies on the grate on the lower level. I spread it on a stone on a non-stick Teflon mat. It used to be baked on parchment, you don't need to grease it with anything, but the parchment should be white, not the cheapest. A couple of times I took a yellowish one, baked the bread, so the bread stuck to it, I cut it out with a knife later. But you need to navigate by the nature of your oven, where the oven is - at the bottom or at the top, maybe it burns at the bottom and you need to oven on a silicone mat.
I bake a gingerbread from 7 to 15 minutes at 180 degrees, it depends on the size of the gingerbread and on the thickness. You will have your minutes in your oven, here you just need to make a test baking in order to understand.

Thank you so much!

[lilycha]

Can you please tell me, I want to bake a test batch of gingerbread cookies Gingerbread cookies lenkor and soft gingerbread cookies that are baked right away from the Sahara How many gingerbread recipes come out? And according to the Sahara recipe, the gingerbread cookies are not very sweet, otherwise, in comparison with other recipes, there is more honey and powder

lilycha, Lilya, according to my recipe, the gingerbread cookies are not sugary sweet, I would say that any gingerbread cookies are too sweet due to icing.
And at the expense of the quantity, it depends on what size and shape.
For example, I baked minions about 10 cm, they are almost round, it turned out about 70 pieces.

Sahara, Lera thanks for the answer. I think for a sample then 1/4 of the recipe is enough for me)))) but can you tell me which dyes are better to use?

lilycha, I have about 45 gingerbread 11-12 cm plus a trifle from one standard of dough from the Sahara. But my gingerbread is thick. The gingerbread cookies are pleasant and not sugary for sweetness, just right!

Vei, oh, my hands are itching to start baking, how the morning will wait

[Why does the sole of the gingerbread come in waves?]

Why does the sole of the gingerbread come in waves?
Virgo, I have this problem: when I roll out the dough, it seems to diverge a little, I swing the rolling pin back - it converges, but still it seems to me that it is deformed, not perfectly smooth. And after baking, these are the marks on the back of the rolling pin.

How can you avoid this?

Barbara, Are you rolling out on parchment?

Barbara, I had this once, when I rolled it out on paper. And sprinkled the paper with flour

kolobashka, it happens to me too, it seems to me that I put a lot of flour.
Happy gingerbread everyone !!! Let life be sweet and varied like gingerbread!

These are specifically on the table. Maybe a lot of flour, the dough was steep, but soft.
Happy Gingerbread everyone !!!

kolobashka, the girls have already expressed their suspicions that the dough is tough. I agree. And maybe a parchment like that. After I acquired Teflon sheets, all problems such as irregularities, flour on the back of the gingerbread disappeared completely. Highly recommend. For more than a year I have been actively baking on the same sheet. This is about the price, it will pay off with interest.

Yrochka, I understand, thanks!

[Pluss]

People, I have a question, I'm not strong in gingerbread, as a rule, I remember them for the New Year holidays ..
I do it according to this recipe
1.5 tbsp sugar, 200 g oil drain, 5.5 tbsp flour, 3 eggs, 1 tsp baking soda, 2/3 tbsp honey, cinnamon, ginger 1 tsp each.
I was never worried about the fact that a little gingerbread rises, after the oven I put a cutting board on top like a press and was pleased ...
and then I came across a photo and realized that I was a sucker .. I was just a sucker ...
🔗
how she does it with such sharp corners .. just perfect ..
what's the secret???
maybe there is a different recipe, poke where to look ..

I don’t know the exact recipe, but it looks like the dough used is one that does not rise or deform when baking.

Pluss, she is shocked by such edges!
But! These are not gingerbread cookies, but cookies! And the recipe too, of course.

Pluss, Thank you! How interesting! I will also wait for the New Year holidays for experiments!
And about the photo on Instagram - it's sugar cookies, not gingerbreads ... Shortbread dough. I get these according to the recipe "Sand rings with nuts according to GOST". In Chadeyka's LJ, look through the search. Their shelf life is not gingerbread only.

Larissa u, Yrochka, Burunduk, merci

maybe someone is strong in foreign languages, walk along her page, maybe it is written

Pluss, she has no recipes, but Nadia has recipes (my little bakery 2015 in insta and in her blog of the same name) in insta, by the way, you can't get away from her video, it is fascinating ... And pay attention to the dough in the video where she cuts cookies, there she rolls the rolled dough in her hand like plywood, it does not even bend, hence the edges are so even. Yes, the recipes are in English, but google is always ready to help. And the measures must be converted from cups to grams

Pluss, Ira, maybe these are cookies? And I like convex ones, especially under varnish glaze, even though they look like a gingerbread. After all, the Czech craftswomen have not flat gingerbread.

Larissa u, yeah I'll look, thanks

ledi, yeah, everyone seemed to agree that cookies ... you need to read about the shelf life if it's long, then you can try.
Vera, but I need flat ones, I mostly have a photo of gingerbread, the smoother the less problems with the picture ..
I, if it is strongly convex, just turn the gingerbread the reverse side is a lot smoother, and if there was such a plane on both sides, it was just a fairy tale

then try Gerda's dough or just add a little instead of soda according to the recipe, then the gingerbread will not rise and round like that.

Vei, yes, for sure, I forgot about him, I say, I remember about gingerbread once a year ..
Liz, do we have any similar recipe for cookies with super edges, so that there is more to the shelf life?

Pluss, Ir, I don't bake cookies at all, so I can't recommend anything. Any cookie has a short shelf life, but 2-3 weeks should normally survive.

Yesterday there was a question from Varvara. about the smooth bottom on the gingerbread, and so, for two years of baking gingerbread yesterday, I freaked out on all the rugs and parchments and decided to bake on flour (I already had such an experience). After all, real gingerbread craftswomen roll out the dough on flour. I tried to roll on a silicone rug and bake on a non-stick rug (Tanya Mona does that. Tanya is how much patience and patience you need to have, respect to you), this rug moves on the table, then I'm afraid to cut it with a knife. And there is only one non-stick mat. And on flour it rolls out perfectly, and I sweep the flour from the gingerbread with a stiff brush after cooling.

Vera, I do this, just don't cut it out on the rug so as not to cut it, but I roll it on a silicone one, then I carefully put the dough on a wooden cutting board (slightly rubbed in oil by hand, but quite a bit, you can dust it with flour, probably instead of butter) , I cut out there with a knife around the templates, and then I put the figures on a non-stick mat. And then I throw the rug on a baking stone, heated to 180 degrees. Verun, and you keep dry paints diluted with water in the refrigerator, and how much can you keep? Boiled water? I'm still afraid that something might go wrong. There is even an idea to dilute with water and pour it into ice molds and into the freezer. When you need to take a cube or two and you're done. I just don't know if the paints can be frozen? My Ukrasa is dry.

Tanya. I remember everything. Well you shared with me and I saw your photos. I tried to repeat everything as you do. But hand hooks, probably, the dough sticks to the rug, stretches during transfer. In general, I did not make friends with your method, yes! I dilute with boiled water, they stand for a long time. They do not change color, there is no smell. I think it's not scary. And I have Ukras

[Ljna]

today baked gingerbread according to Gerda's recipe. I attached a template to the dough to cut out the details of the house, it stuck, when I took it off there were traces on the dough, I had to turn it over. girls, is it mine alone? maybe it was necessary to wrap the template with food wrap?

Ljna, I sprinkle with flour lightly

it is good to make templates from a plastic folder - they do not stick! or from parchment

thanks girls!

[Pluss]

Hello everyone.
Well everything is in progress
People, but give me a recipe for a light dough, almost white .. but I want a lot to taste like gingerbread? or maybe?

I love the dark,: sorry: I can't help

Pluss, white - white - shortbread biscuits on condensed milk "Tender feelings". But for me it turns out to be fragile, and I like only fresh to taste. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=200821.0 I don’t know light gingerbread and I doubt their existence, even if honey or invert syrup will turn yellow.

Elya_lug, well, okay, you can not quite white-white ... well, so that it is not as dark as with honey ... can it really be replaced with glucose? and so that the dough is elastic and can be twisted into a tourniquet ..

[Sahara]

Sahara, Lehr, can you tell me more, can you put sugar instead of powder? otherwise we are very tight with powder, there is a nasty one, but good only from Ukraine is worth its weight in gold

Marfa don, do you have a coffee grinder? I grind sugar on it, it turns out well in the dough, but you won't buy it.

Marfa don, Alena, so put any powder, it doesn't matter what kind of baked goods.
And sugar, I have not tried it, it seems to me that it can remain in grains in the dough, and then watery in the baked gingerbread, so that later the icing does not turn yellow.

I grind sugar on a coffee grinder into powder, otherwise I recently got sugar that for some reason remained in the gingerbread grains. I had to glue a waffle picture to save the situation

[zaman]

tell me, pliz, how to make gingerbread cookies?

zamanI like this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396449.0

Thank you so much. Yes, this is exactly what I was looking for, but I didn’t know that they were Vyazemskys .. And did anyone do it with condensed milk?

zaman, you need to look at the topic with the recipe, maybe someone did it. With white it will not work - it will flow out. With boiled, you can try.

[dream]

GIRLS I FOUND THE RECIPE THERE THE GINGERBREADS LUBRICATE WITH CREAM BEFORE BAKING .. WHY IS THIS ???

dream, Natasha, here is the answer to your question answer from Lisa Vei

thank you very much for your reply!

[Irishechka07]

Oh, what a beauty, girls!
And today I baked the details of the gingerbread house, my first child)) I baked from honey dough, because the dough is completely bubbling from burnt. Maybe someone who knows can tell you the reason for such a strong swelling ?? Well, not a single one is straight (

And I would also like to ask a question, if possible. If you bake gingerbread to order, girls, do you think that honey gingerbread plays a big role (allergies in children)? How often does it happen? And with me they just cool down, they turn out to be solid, how many did not do. Is that okay too?
Thank you in advance

And yet, the honey ones will cool down, just hard, and on the burn, they are soft and airy, if you can call it that .. I also can't understand why ..

my honey only from Gerda immediately after baking is hard and tough, all the rest are soft after baking.

Well, Gerda makes me even softer than those that I bake (which always work out)))
by the way, I also noticed that there are no eggs in my recipe ..) recipe by the way from Peggy Porschen

Give it up and don't worry. I fought with him for five years and nothing worthwhile. There are tons of recipes, choose the one that works.

Irishechka07, Ira, excuse me, of course, but you don’t know the basics, and you’re going to do it for sale. I see you have questions about basic things: about dough, about icing ... And you already want to earn money that you don't even know in theory. I'm not even talking about practice. Is it possible? Practice for a start on yourself, on your relatives, fill your hand. Where are you going so straight away?

Well, this is me in the future) now I still do not sell them to anyone, since there is nothing to sell then. I just want to fill my hand. I have a ready-made, purchased icing, more than satisfied, but I ask about the dough, because whether it is worth stopping at it if it suits me to taste and parameters. So I'm interested ..

[yalexandrina]

Girls, can you store the decorated gingerbread / cookies in a stack (naturally, well dried)? Nothing sticks / crumbles / scratches? Does the crumb from the bottom of the top gingerbread clog the pattern of the bottom one? But in the apartment there is not enough space to lay out in one layer.

yalexandrinaAlexandra, I kept the well-dried gingerbread cookies in several layers, though I put them with baking paper. There was nothing for them. But it must be borne in mind that if the gingerbread has bulges: balls or volumetric points, then they break off easily.

elena88, Thank you so much! Then, for greater reliability, I will transfer it with paper.

[Dream]

Girls advise the recipe for delicious not hard gingerbread .. I've already tried many recipes .. I want fragrant brown with all the spices

Dream, I join the question, I want to make gingerbread for the New Year.

I can do anything, but my hand is not full of gingerbread.
Virgo, advise a good proven recipe so that you can eat and pamper your godchildren, and decorate the tree for Christmas.
And then there is such an abyss of recipes, I do not want to be mistaken for the first time.

Inusya, on the first page of the topic "We decorate gingerbread cookies, cookies .." there is a link to the gingerbread recipe from Lera Sahara, I highly recommend it!

Lizonka, thanks, went to look ... maybe it will work out!

[Angelina Pryanikova]

Girls, and I'm upset, transferred a bunch of products, 500 grams of honey is a pity. I made the dough from Gerda, the garbage turned out (((all according to the recipe, did not break it anywhere. But these are not gingerbreads. The maximum is cookies, and then ... with a stretch. (((Now this dough is in the refrigerator, still dofig, but where I don't know how to put it in. Most likely in the trash (((Am I the only one?

Angelina Pryanikova, I have not tried Gerda's dough. I was just going. What's wrong with him? Even if everything is sad, do not throw it away, let it lie down, maybe the girls will advise something. But how did you manage to make a dough for so much honey ?! ... I always divide any recipe by 3-4. And only then I try to bake. If it works out, then I decide whether I need the same amount of product as in the recipe or limit myself to a small amount. In my opinion, this is reasonable. As a last resort, it's not so bad to throw it away.

Alla, what did not suit you? Personally, I like this recipe, it turns out very tasty gingerbread (cookies). The only negative is very solid. But with tea, you can, and my husband likes it, he said the best recipe for taste

I just looked at the recipe from Gerda. I would divide it by 5 for the first time. Just enough for a trial

Yes, I was led to the fact that everyone praises this dough. (((and did not reduce the proportions (((usually the first time I do something strictly according to the recipe, and if it turns out well, then I already decrease-increase the norms.
Didn't like the taste that they were sooooooo sweet. Even my child did not eat them ((and the dough is already in the trash can on the street. The point is to keep it in the refrigerator if no one will eat them.

but for me all the gingerbread cookies are sooo sweet. you threw it out in vain, of course, you would understand if the bitter ones turned out, but throw it out from the sweetness? Gerda's dough is perfectly stored for months in the refrigerator and goes to the houses, somehow I would find where to attach it, to the same gift houses or boxes, for example. not all the same do not like very sweet

I am also at a loss ... In general, as a person brought up by the Soviet system, I cannot throw away food. Every time I send a moldy piece of bread to the trash can, I feel remorse. And here - the dough! If not, then at least you could practice

Angelina PryanikovaIt's a pity that the dough has already been thrown out, last year I made a house out of it and gingerbreads, right after baking they are, of course, oak, even though you need to hammer in the nails, they need to lie down, I had them for about 5 weeks, tightly wrapped in cellophane, became quite "biting", and the trick with a cut apple helps them very well.

Alla, it was necessary for the children to decorate the gingerbread with generosity.Or are you not generous on January 13th? eH, in vain you hurried

Girls, maybe I threw it out in vain. But exercising is a waste of electricity, and now it is so expensive. And then where, to whom? I can’t buy or sell what I don’t like. I worry about my own dough (gingerbread) every time whether I like it or not to someone I sell, although it more than suits me and has never let me down. (Mmm). And here it lies, it takes a place. Okay, what happened was, I will be smarter and try new things a little bit)

If anything, I'm not offended by anyone, everyone's tastes are really different.

Girls, from a friend of DR, advise what you can cook from baking today (I'm already going to the store), and what is tasty and will definitely work out.

[Yulana]

Yulana, Yul, here is the topic about cookies, you mean delicious cookies?

yes I have already made ginger that I have already tried

[The calorie content of the gingerbread, the content of proteins, fats and carbohydrates in it]

The calorie content of the gingerbread, the content of proteins, fats and carbohydrates in it

Girls, I, as always, a little off topic, but suddenly someone will come in handy.
Here recently someone complained that customers were asked to indicate the calorie and protein content, fat, carbohydrates in the gingerbread. So, I had a piece of Mazeshkalach dough, I baked gingerbread from it today and at the same time figured out the parameters.
Here's what happened: 100 g of the product contains protein - 7.99 g, fat - 5.7 g, carbohydrates - 67.0 g, energy value - 349 kcal.
Of course, depending on the products, the numbers may fluctuate, but not much.
Oh, yes, the numbers are indicated for unadorned gingerbread, but the calorie content of icing is about the same, i.e., the calorie content of the decorated gingerbread will not change, only the amount of carbohydrates will increase.

suvoyka, Masha, well, this is generally incomprehensible to me, how did you determine, looking at a piece of dough, well done! For me, this is a dark forest, all these calories and so on.

I'm afraid that the calorie content is higher there, since the gingerbread after baking becomes very light. Did you calculate the calorie content taking into account shrinkage during baking? As a rule, there should be at least 20% added to the calorie content of raw dough.
Here Lerin's gingerbread, I counted the calorie content of 456Kk per 100g of ready-made, non-iced gingerbread.

Yes, Liza, I counted taking into account shrinkage, but I didn’t have such a large percentage, it was 720 grams of dough, it turned out 650 grams of gingerbread, that is, about 10 percent. But you're right, after all, it is not freshly baked gingerbread cookies that go under the painting, but well-dried ones, I did not take into account, I will go 100 grams for the battery, I will report it dry. Although, for baked goods stores, all parameters are indicated for fresh, and it also dries up by the end of the shelf life.

Liza, so I started with this calorie content, baked gingerbread today according to the recipe of Lera Sahara (the question is, who will eat all this now), I counted the calorie content, just for comparison, I did it per 100 g of freshly baked unadorned gingerbread, protein - 8.6 g, fat - 11.7 g, carbohydrates - 78.4 g, energy value - 453 kcal, that is, our calculations roughly coincide, just Lerino dough is more fatty than Mazeshkalach, and, accordingly, more high-calorie. These are the pies.
By the way, those one hundred grams of gingerbread that I put to dry in the night, as of the current moment, remain one hundred grams of gingerbread ...

Mezeshkalach (MEzesh - honey in Hungarian))) I chose at one time precisely because of the small amount of fat, as in life I was confused with a healthy and dietary diet.
I think that the error there will already be quite insignificant, this is not "shrinkage during baking"))

So they turned out to be healthy and dietary! For the amendment, thanks, if I'm good with mathematics, then I'm not very good with languages ​​...

Girls, help out! We need a recipe for gingerbread "on a stick" -verified. Urgently.

[nikolina13]

nikolina13, IRINAwhat does it mean for gingerbread on a stick? I did on a stick from elena88 everything was fine. I think any dough will do

Alena, thanks a lot, has already decided.

[elena88]

Girls, please tell me, I made gingerbread according to the recipe elena88, the gingerbread turned out to be tough, although it was kept in the oven for 7-8 minutes at 180c, it did not even brown. They have been lying in the box for two weeks now, I thought they would become softer, but no ... all the same tough, just gnaw ... Today I will cover them with glaze.
Are there any gingerbread cookies that would be soft after baking? And with these you can do something, revive so to speak?

[Yulia]

Yuliaapparently depends on the products. The last time I took a highly candied honey. And I got the same hard gingerbread. And this is the first time. No matter how many times I bake them, they are always soft. I always use this recipe.
How to fix? You can bake the second similar gingerbread cookies in shape and seal them with jam. They will become softer.
Try to put a piece of apple in the box where the gingerbread cookies are. And the box must be hermetically sealed.

[Husky]

Husky, thanks a lot))) I'll try to put apples)

Girls-craftswomen, please tell me why the color of the icing is not uniform? I make it from dry protein.
Did I interrupt him or what?

Why is the color of the icing not uniform?

what kind of dye? it was not a fresh gel amerikolor that behaved like that for me, it was just that the pigment itself was cut off and became heterogeneous.

what kind of dye? it was not a fresh gel amerikolor that behaved like that for me, it was just that the pigment itself was cut off and became heterogeneous.

It looks like not from the dye. Here, today I took a picture ... Green - wilton and suragflair, red is also a mixture. But white is also some kind of heterogeneous. Apparently, these are still bubbles.

I never get a glossy surface at all. Could it be because of the protein powder? But this time it was a total failure ... 🙁

I never get a glossy surface at all.

in fact, you have everything there at once: coarse powder, poorly mixed under-shaken icing, and you had to dry it under a lamp or in the oven at 50C so that gloss appeared immediately.

As soon as I tried, there was no gloss until I started drying in the oven. Sometimes, if you don't want to heat the oven because of 1 gingerbread, then with an ordinary hairdryer, but you need to be very careful.

[Yu]

Yu, Julia, apples are a proven way! Last week I experienced it myself, baked gingerbread according to Gerda's recipe, I could also break my teeth. Then I found a tip about apples at Liza (Vei) and after a day they became softer, I was stunned! And after a few days, they were completely soft!

Added Thursday, 01 Dec 2016 00:33

Angelina Pryanikova, I also made gingerbread according to this recipe, I only did half. First I baked 2 trays of gingerbread, left the rest of the dough. So, too, there were such crackers, it was impossible to gnaw, and it was sooooo sweet (even though I have a sweet tooth)! But I put them in a container with apple pieces and after a couple of days they became soft! From the rest of the dough I baked parts for the house, I will collect it and maybe I will take my son to the kindergarten or give it to someone. And of course I won't make this dough anymore!

Sometimes, if you don't want to heat the oven because of 1 gingerbread, then with an ordinary hairdryer, but you need to be very careful.

girls, why are you making up problems for yourself? How many times have I already written that one, two or three gingerbread cookies can and should be dried under an ordinary incandescent table lamp. But if there are a lot of gingerbread, then in the oven.

[Elizabeth]

Elizabeth, I have all the LED bulbs at home .....

in fact, you have everything there at once: coarse powder, poorly mixed under-shaken icing, and you had to dry it under a lamp or in the oven at 50C so that gloss appeared immediately.

Powder is just the best that we sell. Apparently, the icing is not well adjusted.
Thanks for the advice!

I have all LED bulbs at home.

I also had it, but I went to Auchan and bought the cheapest table lamp for 150r, especially so that gingerbread cookies can be dried in small quantities.

: mail1: Good afternoon, girls-craftswomen! Advise some kind of gingerbread recipe for a granddaughter of 1.5 years old.so that she could eat them and decorate them. (He loves to draw very much) New year is coming soon, and I heard the dough in advance, it needs to be gone. Thank you!

Hello craftswomen. I sent you with a question: yesterday I kneaded the dough from Gerda and put it in the refrigerator, and by the evening I remembered that I had not put the baking powder (((This is very critical and will somehow affect the finished gingerbread?

[skykatya]

skykatya, they'll just be solid. but you can soften them with an apple. for a house just a ripper and do not put

[Tatiana27]

Tatiana27, yes, take any recipe. here, for example, from Lera Sahara, for example, you don't need to mature it at all, kneaded and immediately baked

Denvochki seemed to have read the entire topic in passing, but did not find my question. Now, if we cut the gingerbread (in my case, I need a strictly square one), it then dries up faster ... or does nothing change? Before that, I cut off the details for the houses only, but it suited me there that they were very dry, but what about the cookies? Or does it just seem to me and nothing changes?

it then dries up faster ... or does nothing change?

it dries up the same way, whether you cut it or not.

Dear girls, I don't know where to ask. A month and a half ago I saw in my classmates a 3D gingerbread in the form of a Singer sewing machine. Who is the master? I can't find

[If icing is frozen]

If icing is frozen
advice is needed. I still have some icing on the balcony. I forgot about him. frost struck and he froze. I killed him or something else can be done?

Tumanchik, Irisha, it can be frozen. Defrost, stir and it is great for pouring icing (when I have it left, it's a pity to throw it away, I did it, everything is great)

thank you very much Natasha! I still have unpainted gingerbread cookies!

Irishkina,

Girls, a question for those who paint the gingerbread with dyes. How long should the dye dry on the icing before applying a new layer? For some reason, it is constantly absorbed by me. I can't even put white dots in my eyes. everything is blurred and absorbed