We decorate gingerbread cookies, cookies

[Leila]

This is what haunts me - I realized that icing is done on raw proteins, so how can they then be eaten on gingerbread? No heat treatment

I support, I also do not understand how to be.

For the last time - icing with powder

Leila, and what is its composition?

shops check and process everything.

I doubt it very much, sometimes I find confirmation of this, and I only take Okskie, they are in good standing

here tyts I sterilized the eggs while making the marshmallow. it is very simple. the quality of the whipping is not affected.

: girl_claping: Dear hostesses, what a great fellow! I study, read, try to portray something like that, but little experience and it turns out clumsy ... I will try to further study the skill of decorating gingerbread. Thanks everyone for the detailed description!

Unfortunately, I can't insert a photo, but I will learn this too ...

Added Thursday, December 15, 2016 3:33 PM

first attempts ....

Added Thursday, December 15, 2016 3:38 PM

Anyone who doubts their abilities, I advise you to try baking and decorating gingerbread. This is a very exciting process, but even if not everything works out right away, it’s delicious and homemade people will definitely appreciate your work !!!

Has anyone ever used cold gel? What is it and "what is it eaten with"?

[lilycha]

lilycha, Lily, what lovely angels !! Super! Of course, I'm not a master, I'm doing the first this year myself, but as for me, you did very well!
Did you draw it yourself or is it a stencil?

[poglazowa2011]

poglazowa2011, what you are worried about this only speaks about the seriousness of your approach to business! My advice to you is to buy dry protein. (although they have already found it there, but this has already been violated, storage, etc.)) If salmonela takes place, nothing will save. Only high fever, above 70 *. And if the stove is even 100 *, and there you have gingerbread cookies, this does not mean that your icing has warmed up to this temperature. If you still use raw protein, then, if possible, exclude the reproduction process - and they love heat and moisture.

Did you draw it yourself or is it a stencil?

this is a stencil, for the first time I tried to apply this drawing, it is very convenient and saves time, I made myself a couple more I want to try to sketch everything through the stencil, and not just the outline. And for the lovely angilochki, thank you, very nice

[lilycha]

lilycha, I see, thanks!

Please tell me a proven recipe for sugar cookies (so that it is suitable for painting). I want to do for children. There is a recipe from Hanielas in mind. Has anyone tried it already? How long are sugar cookies lasting? A week in total?

And another question (since the topic of the harm of raw protein has been raised). Has anyone frozen pasteurized protein? This miracle was brought into our darkness, a cockroach. But in a tetra pack, 1 liter each. How much is it to me ??? Maybe you can freeze it in portions, and then successfully ice it?

[poglazowa2011]

poglazowa2011, what you are worried about this only speaks about the seriousness of your approach to business! My advice to you is to buy dry protein. (although they have already found it there, but this has already been violated, storage, etc.)) If salmonela takes place, nothing will save. Only high temperature, above 70 *. And if the stove is even 100 *, and there you have gingerbread cookies, this does not mean that your icing has warmed up to this temperature. If you still use raw protein, then, if possible, exclude the reproduction process - and they love heat and moisture.

Thank you, Larisa! I'll try it dry, and we'll see.

[Alexandra]

Alexandra, I made very tasty cookies according to this recipe with and without icing)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=425698.0

[kirpochka]

kirpochka, Natasha, thank you very much. How many are on the site, but Larisa has not seen this recipe

[Alexandra]

Alexandra,

[lilycha]

lilycha, the angels are very neat. By stencil or by hand? Oh, I've already seen the answer below.

Does anyone leave a ready-made icing (of the desired consistency and colored) in bags "for tomorrow"? Yesterday I started gingerbread, before going to bed I wrapped all the bags in a wet towel and a bag and put them in the refrigerator to finish in the morning. Morning ... The child gives nothing to do. As a result, it is late in the evening, the child does not fall asleep in any way, I writhe from pain in the stomach (for some reason I grabbed it), plus I collapse from fatigue, because last night my daughter woke up every 40 minutes. In general, icing has been in the bag for a day. I will throw it out tomorrow, but it is very insulting. Firstly, there are a lot of colors, and secondly, for the first time I can say I am satisfied with the resulting red color. These are the pies. How long do you have icing without damage?

[kalkiv]

kalkiv, the first experience is always indicative. He makes it clear whether you want to do this or not. The main thing is that over time, experience will join the enthusiasm. Not bad milking the first time. Now you need to fill your hand.

[Alexandra]

Alexandra, often lies in the refrigerator for a couple of days. sometimes in the evening I bring it to tomorrow. As soon as I beat it up, it flakes. I still have such a question, it turns out that many people do not like the icing on the gingerbread and they "pick" it off before eating it. I don't love her either. I try to apply thinner or just make the drawing itself with glaze. How do your clients relate to her?

And here I drew my balls.

[Arlei]

Arlei, Thank you!

As for the glaze, I don't eat it either and pick it off before eating it. And even then, I rarely eat, because I do it only for the sake of the baking / decorating process itself (I bake only for myself, and my hands itch to try something new).

[Arlei]

Arlei, I generally do not like dry baked goods. The son prefers without glaze. I don't cover him at all. The nephew, on the contrary, nibbles one glaze. And customers prefer colored ones to get their eyes out. There are few real connoisseurs.

[yalexandrina]

yalexandrina, Alexandra, I also have them in the refrigerator for several days, because they are also small children and during the day they do not allow to decorate gingerbread, I mostly do it when I put the children to bed, so that no one distracts! And icing, of course, stratified, I mix it and decorate it or use it for filling.

Added Saturday 17 Dec 2016 11:42 PM

elena88, Elena, the balls just go crazy and don't get up !!! Chic! Painstaking work, because the balls are probably not so easy to decorate. The lines are clear and straight, very neat!

[elena88]

elena88, Lena, the balls are gorgeous !!! they are also filled

subscribed to you on insta today

angels are very neat

thanks, it means that I have corrected myself, otherwise there were comments before these, which is a little not neat

Girls, maybe someone came across this. I bake shortbread cookies - the first batch is perfect, and then the products become porous. Between baking, the dough is in the refrigerator, I take it out, knead it well and cut it out.
Here is the first, second and third batch in the photo.



How to deal with this (?

Added Sunday December 18, 2016 03:09 AM

I came to say thank you to Tanya (Mona1). for the idea with snowflakes. I made them. Some did like Tanya from hearts, and some made from an asterisk (6 rays) + a shape (lip) from the Phalaenopsis Orchid

Can I have a reference to see how this masterpiece is made?

[Irina]

Irina, and the temperature in the oven is the same or is it warming up gradually?

[Tatyana]

Tatyana, same. The cookie becomes this way already during the rolling of the dough.

Added Sunday December 18, 2016 03:09 AM

Can I have a reference to see how this masterpiece is made?

And there is no reference. There were just pictures, but there was no way to do it. Well, what's wrong with that? You cut out small gingerbread cookies, then side by side on a baking sheet you put them back to back or almost back to back in the shape of the desired figure and so bake together, The gingerbreads expand and bake sideways. Then you paint them with varnish, like one gingerbread.

And about your question about porous gingerbread. And you have there maybe soda or baking powder starts to work while the dough is on the table in a warm kitchen.Maybe not take the whole piece out of the refrigerator, but divide it into parts (one - for one pass approximately) and pull out and bake one by one. Then each part will be the first))

[Tanya]

Tanya, I would not have thought of it without a description, they look so curly) great!
Yes, soda. But the dough is divided into two parts and lies in the refrigerator. Maybe she, of course, begins to act in the cold ... The first and second were from separate parts, the third was already mixed.

[Mona1]

Mona1, and then they do not crack at the junction? no scrap?

Girls, thank you all for your advice and messages, I decided and for the first time created gingerbread and a house, they came out like this:

The dough from Gerda, I really liked the taste!

[Valensia]

Valensia, let me answer instead of Tanya. The gingerbread itself is more likely to break than the junction. I tried to break the gingerbread sled. The joints did not work out.

Girls, tell me, please! I'm a specific newbie in the gingerbread business)) But I really want to please loved ones with gingerbread for the New Year))
Tell me, what dyes are better for icing: dry or can gel? At what stage should dye be added to icing? Already whipped, mixed? What tips are suitable for icing painting?
I have Adeko Gel Colors and Tips # 1, 00, 000. Will these work?
Surely somewhere these questions were discussed, please poke))?

[Selenia_Irisha]

Yes, soda. But the dough is divided into two parts and lies in the refrigerator. Maybe she, of course, begins to act in the cold ... The first and second were from separate parts, the third was already mixed.

Selenia_Irisha, in the topic about sand baskets they wrote that this dough should be kneaded very quickly and touched as little as possible, and it is harmful for it to lie in the refrigerator, it "drags on" from this and the result is exactly what you did, and note that the second the batch is only slightly worse than the first one, since the dough only lay in the refrigerator, and the third one is noticeably worse, since the trimmings were in the refrigerator and were additionally mixed. You have to knead each batch separately, you don't want to, of course, but what to do ...

[Irina]

Irina, correctly written, you cannot knead it for a long time!

hello. Please tell me how to rate gingerbread with and without icing. I will be very grateful for the answer.

[Maria]

Maria, brr, this is perhaps too difficult. Don't you know the recipe for such a cookie just without such troubles?

[Valensia]

Valensia, Valya, mine did not crack at the joints. But it may depend on the test. Try to bake something for yourself, Not to order. One thing. Check it out. But in the hole between the hearts, I would not insert a ribbon for hanging on the Christmas tree, She may cut through the gingerbread at the joint under its weight.

Added Monday 19 Dec 2016 12:03 PM

Glazurka, Ulyana, there is so little time left before the New Year that if from scratch at all, then I can't even imagine how to make it. On the first page of Temka - there is a table of contents with all the nuances. There are a lot of videos on YouTube describing how to make icing, and dough, and how to paint and decorate. It is impossible to answer everything here in the message. I'll tell you briefly. Dyes are suitable both dry (for varnishing a gingerbread and you can paint for icing) and gel - for basic icing. Icing is done basic - according to Eddie Spence or I do it according to another method, both of them are in the table of contents. It turns out - as for drawing lines. White. And then put it into a container from the mixer, cover tightly with a lid. And already from there you select a part for drawing. You paint with gel in a cup, mix until smooth, then into a pastry bag with a nozzle. Ateko 0 and 00 and 000 are too thin, may not get icing into the hole. Some sow powder through organza, so that it is fine and so that it can climb. Ateko # 1 will do, I think. I painted # 1 before I bought the PME attachments. They are better. But the numbers there do not coincide with Ateko. If it doesn't even get into it, then you take a tight plastic bag - from a carton of milk or with a spare parts string, or even better - cellophane from tights, you cut a tiny hole from the corner, wrap it on top or tie it with something so that the icing doesn't come out. I usually twist and pinch the bag on top with a clothespin. Also - for lines - don't put a lot of icing in the bag. Czech craftswomen, as you watch the video, generally put 1-2 teaspoons. I put a dining room with a nice slide, maybe one and a half. Then it ends, I report to the bag again. So just a lot of icing does not heat up in the hand at once, and it is squeezed out more accurately and more conveniently to hold.So, in a nutshell. But take a look at the first page.

[Selenia_Irisha]

Selenia_Irisha, Irina, it's difficult, of course, but I don't see any other way out, and I don't have a cookie recipe, we don't really like them, that's gingerbread! Maybe you should try? For example, according to the recipe of Lera - Sahara, the gingerbread cookies get a very smooth surface, it's a pleasure to decorate! Or do you need cookies?

[Maria]

Maria, I tried different types of gingerbread - I don't like their taste (And cutting out cookies without scraps is unrealistic, you know.

[Irina]

Irina, and you remove the spices. I put only cinnamon, and even then less than the norm. All the rest did not go.

[Leila]

Leila, my husband does not like cinnamon.

[Irina]

IrinaBy the way, why is it difficult to knead each batch separately? This literally takes a couple of minutes, at least according to the technology of baskets, this is how you read this recipe, maybe it will make your work easier

Sand basket with protein cream (like in the good old days) (Dance)

I really like this technology, well, you can play with taste, add sugar, some flavorings ...

[Maria]

Maria, well, so trims will still remain. It is undesirable to mix)

my husband doesn't like cinnamon.

I have no spice lovers in my family, they just can't stand cinnamon, so I do this, put ginger, cloves, coriander, cardamom, literally on the tip of a knife, the whole place comes out somewhere with a quarter of a teaspoon, and mentally I drip so orange oil, it turns out very tasty, bright citrus aroma and completely unobtrusive spicy notes, I really like it!

Added on Monday 19 Dec 2016 5:05 PM

Well, the trim will still remain. It is undesirable to mix)

Well, yes, but you can not mix them, but just bake them, not the ceremonial leftovers of the children are devoured for a sweet soul, or you can bake and grind such leftovers into crumbs, and sprinkle the sides of the cakes with it, or into potatoes, or into plaster, or into base for cheesecake

[Maria]

Maria, spicy notes generally cannot be tolerated))) cloves, brr ... That neutral shortbread cookie went with a bang, even sometimes without vanilla. In general, I have three additives for the entire pastry shop - vanilla, lemon or cocoa. And then the husband does not like lemon and cocoa))) These are such picky ones.

Added on Monday 19 Dec 2016 5:06 PM

Maria, when you cut out the curly, these remnants will be at least half of the entire dough) That's only for the crumb ...

Yes, fussy in the family is a disaster. Well, what's the problem then? Bake according to your favorite recipe, only you will have to decorate taking into account the peculiarities of baking, the first batch - with openwork patterns, the third - for filling. Or do you not eat icing either?

Girls, I want to write about pasteurized proteins. We sell them here (when I saw them in the supermarket, I was so happy) and one of the girls recently asked if it was possible to freeze pasteurized proteins. I have done icing on them several times, but I WILL no longer. It is whipped, it seems like fresh protein, I beat it to the peaks, so that only the tip of the peak drops a little. It turned out so snow-white, I immediately poured the gingerbread, everything worked out well, the remaining icing as it should be in the container, on top of the membrane, then the lid, then a wet towel in the bag and in the hol-k. But after a few hours I got it out, and it liquefied and became grayish, it became so liquid as for filling, and there was not a drop of water there. I put it on one gingerbread for a test, firstly, the color is not white, but some kind of dirty gray, and it seems to shine through (well, not quite straight, but a little), and secondly on the trail. day, whitish spots appeared on the gingerbread. In general, such garbage! : girl_cray: And this is the second time for me, but I was not sure then that the problems with icing were due to pasteurized protein, I sinned that I did not add icing this time, I think let me see how it will be this time and whipped it up as expected. And just before that, I did icing on a live squirrel, so it is not that, after a few hours, it was so snow-white the next day and did not liquefy. So I decided not to do icing on it anymore. I will make Kiev cake or meringues on it. By the way, I poured it into small containers and froze it, after defrosting it also whipped perfectly, but now, I will only use it in baking

[Maria]

Maria, it sometimes falls through due to such an uneven surface.And yes, apparently there is no particular choice)

[Irina]

IrinaHave you tried such cookies ?? It's just wonderful - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=425698.0

I was asked to make these hares. This is the first time I earned money on gingerbread. )))) Previously, only played for myself.

And this is 64)))))) Christmas trees in kindergarten. They asked without filling and quite a bit of painting. Barely persuaded into beads))))))


The funny thing is that children still have a strong belief in miracles. My little one saw perfectly how I made these Christmas trees, the whole kitchen was littered with them. And she came running from the kindergarten beaming: "Mom, mom, and St. Nicholas brought me a gingerbread under the pillow !!!!!!" And I was afraid that she would burn me ...