We decorate gingerbread cookies, cookies

[Tatyana]

Tatyana, do you have pure caramel, or honey? Once upon a time I made it according to a different recipe
, there was both. There was no rubberiness, but the taste of caramel was)) or you need to get used to it)

[marikosha]

marikosha, without honey

And I only bake Leryns. I don't want to experiment with anything. Yes, the minus is that they are convex, it is difficult to decorate. I decorate from the back. But I have simple gingerbread cookies. And the fact that it is plump is so cool, you take it in your hands and even though the gingerbread is small in diameter, you can feel it in your hand, weighty so to speak. Especially when customers do not pay attention to the size when ordering. They come to pick it up, and I have a 9 cm gingerbread. The gingerbread should not be thin. Thin than that it becomes like a cookie.

Mezeshkalach - Hungarian honey gingerbread has always been plump

[Marina]

Marina, can I have a recipe? I would like to reduce or remove honey, something allergy manifests itself after it

[Arlei]

Arlei, Leila, look at the recipe from Julia Smile on YouTube (I made the dough, tomorrow I will bake), there you can do without honey or 1-2 tbsp. l. only)

[Marina]

Girls, hello everyone! It turns out that I am not alone in search of new recipes))) Gingerbread on a stick and other small sizes, I continue. bake according to my own recipe, but I needed a recipe for soft gingerbread, which do not deform during baking.
I have been experimenting with new recipes for a month now, I want to ensure that the gingerbread cookies are perfectly even, and so that they do not deform along the contour, so that with beautiful rounded edges, and so that they rise moderately and evenly, well, and what is especially important, that the color, taste and softness prevailed.
I have already tried 14 recipes, with and without honey, even baked with ammonia, I tried Dasha Rokitskaya's recipe on invert syrup, to be honest, I liked only 2 recipes out of all, but I don't like both honey recipes, on Ivert syrup or burnt milk.
I made a conclusion that the gingerbread, which are baked immediately, usually rise much more, since the soda starts to work during baking and it is due to the large friability of the dough that the gingerbread is softer, after soaking, no matter how much soda is in the recipe, the dough will not rise more than 2 times, and often even less, gingerbread cookies are usually hard, or after baking they can be soft, but quickly stale.
According to my observations, the best structure and texture are found in those gingerbreads, where dry ingredients and liquid ingredients are almost proportional in the recipe, especially cool gingerbreads are obtained when the recipe needs to be heated - butter, honey, and powdered sugar. The challenge here was to find the correct proportions of eggs and these three components.
In a word, I found what I wanted, or rather through trial and error, as well as a lot of translated products (to the delight of my family and friends, by the way, they were my tasters))) brought out my recipe, according to this recipe, you need to bake right away, or rather, as soon as the dough cools down, the gingerbread is obtained. as you say, Marina, a little stringy, that's what I really like.
I dug up the second recipe on the Madyarsky forums, where the dough can be put off for a long time, but you can work with it after 2-3 hours, the gingerbread cookies are chubby, but not bulging, and very very soft and airy, although only 2 h. l. soda, one minus - no ductility ((
Probably, I will dwell on these recipes for now.
kirpochka, Nataliya, I'll go look at Julia Smile's recipe, if you are ready, please write what you did.

[Lera]

Lera, and will you exhibit recipes for new gingerbread? I love gingerbread and baked goods, but only for family consumption. I really want to try new and delicious gingerbread.

[Rusalca]

Rusalca, Anh, I will, of course, just rake a little with work, but if you urgently need it, I can write a short message in a personal or here. Now you will not be able to take pictures of all stages.

[Lera]

Lera, here of course everyone is interested

[Lera]

Lera, I'm not urgent. But

everyone is interested

Gingerbread recipe-1
Like, say, girls)))
While mine are asleep, I write quickly.
The first recipe, the gingerbread cookies are chubby, and very, very soft, but they are quite suitable for painting, I think that they will go to the Christmas tree, as, despite the thickness, they are light.
honey-500 g
oil-200 g
icing sugar-200 g
flour-1 kg
soda - 2 tsp. with a small slide (about 12 g)
ground spices - 25 g of cinnamon, 5 g - ginger, 3 g - cloves or a spicy bouquet at your discretion
eggs - 5 small pieces (I got 280 g), if the eggs are large, then 4 pieces are enough.

Honey, butter, powder - all together - we put it to warm in a water bath, stirring occasionally, as soon as the butter melts and the mass becomes homogeneous, remove from the heat, the mass should not be very hot, about 40 degrees, but a thermometer is not required - no precision is needed. The main thing is not to boil water, but not cold either.
Pour flour, soda, spices into the bowl of the mixer (kneader), mix well and pour in the liquid ingredients, turn on the mixer at the lowest speed and mix a little, add the eggs, knead until smooth. The dough will turn out. thin, sticky, but not too shiny. We transfer the dough into a plastic bag, twist it well to expel all the air and put it in the refrigerator for 2-3 hours. You can postpone it for a longer time (week, month), but not for less.
We roll out 5-6 millimeters, bake at 180 degrees, 8-10 minutes, it is better, of course, to focus on the gingerbread itself, when you press with your finger, the finished gingerbread will spring. The gingerbread rises about 2.5 times, from this portion I get about 30 round gingerbread, 12 cm in size.
The dough is very smooth and pleasant to work with, obedient, like plasticine, does not shrink, when rolling, we sprinkle the table and the bun itself with flour a little, but you don't need a lot of flour.
I think you can add even less soda - 2. tsp. under the knife, but I did not do that, I was just satisfied with the thickness and structure of the gingerbread, the soda did not feel, and the gingerbread itself is very smooth with a pleasant slightly swollen edge.
There will be an opportunity. I'll show you a picture.
I'll write the second recipe a little later.

Lerochka, thanks! But we are still waiting for the prepared recipe!

[Gingerbread recipe-2]

Gingerbread recipe-2

Girls, now the second recipe.
I like these gingerbread cookies very much in taste and structure, there is this desired viscousness, soft, melt in the mouth, holding the shape perfectly, but they turn out to be flatter, rise about 2 times, maybe a little more soda is needed, but I am afraid that it will be It is very audible in the finished gingerbread, in the original recipe (from the packaging of baking powder dr. Etkar for gingerbread), which I altered, baking powder is used, one bag per serving, but my gingerbread turned out to be hard and completely flat.

water-120 g
butter-150 g
honey-125 g
sah. powder - 200 g

Melt all this in a water bath and cool a little, like the first recipe

flour - 500 g
soda - 7 g
spices - 2 tsp (I have cinnamon 1 tsp, ginger with cloves - 1 tsp), although you can put more spices, and of course a bouquet of your choice.
medium egg - 1 pc.
Then we do everything as in the first recipe, kneading, rolling, baking, everything else.
Only in this case, after kneading, we leave the dough in the bowl until it cools completely, covering it with a towel, well, it is not suitable for laying.
I think the addition of water gives the stringiness.

Thank you!

[Sahara]

Sahara, Lerochka, thank you very much for the new recipes - I will definitely try.
I report today baked gingerbread cookies on burnt sugar from Julia Smile - I liked the dough, but I didn't roll it out - I made "Pebbles" for the cake, just flattened it with my hands, giving the shape of a pebble, baked at 180 ° C for 8 minutes - overexposed, became like crackers (they after all, they are thin), and after 4 minutes they were completely damp ...I tried it - nothing special - tasty, sweet, but according to your recipe it tastes better))) I generally stopped only at your gingerbread - everyone is delighted with them)))

[kirpochka]

kirpochka, Natasha, thanks for the report! In appearance I liked these gingerbread cookies, I think it will do for houses and caskets, thin crackers are just needed there)))
there will be time, I will try too.

I think it will do for houses and caskets, thin crackers are just needed there)))

I think so too) Lera, will you write later, when you try, how do you like this dough?)

Natasha, be sure!

[Sahara]

Sahara, Lerochka, thank you very much for your recipes, for sharing your best practices with us! I also tried new recipes a couple of times, but your recipe is the best and the customers like it, and I make toppers in cakes from it) I will definitely try new recipes thanks

Ukrainian girls. Tell me if anyone knows. Where can you buy mastic decor for gingerbread in the form of wedding rings from us?

I want a gingerbread, it's always like this, I put glare on the paint and for some reason the white dye evaporates

I have the same story, the white paint fades. Once set the glare 4 times!



Girls, I want to show my latest work.
Gingerbread box. Size 18 × 18 × 24 (without stand)
Did her husband's sister's birthday. Inside there are 20 small gingerbread

[lutik54]

lutik54, Lyudochka, great job! What a clever craftswoman!
And the gingerbread stand?
I can imagine how the birthday girl was delighted!

[Olga VB]

Olga VB, Olya. Thank you very much. The box will be handed over on Saturday. The stand was made of foam, covered with mastic and cut out recesses for the legs in it with a mold. I needed to fix the box somehow. Together with the gingerbread, it weighs 1.5 kg. Also, a stand is needed to lift and carry the box. I had to make the box myself to fix the lid.




This is what the whole structure looks like.

[lutik54]

lutik54, Lyudochka, No one will definitely call such a gift formal, duty! I thought of everything!
It is evident that you put your soul into it. I hope the birthday girl will appreciate it.
Be sure to tell me later how it went.

[lutik54]

lutik54, Luda, this is the first time I see such a shape of the box, it is unusual, especially the corners are interesting. Usually w or round, or rectangular, well, or a heart. And then the curly came out, great. And on what did you bake the pieces for the corners?

lutik54, Luda, this is the first time I see such a shape of a box, it's unusual, especially the corners are interesting

Thanks Tanya. For a long time I could not find the required diameter of a metal blank. Well, then (ashamed to say) we ran out of toilet paper, I began to change the cardboard in the middle of the roll of just the diameter I needed! I turned into his fake and everything worked out !!! My husband laughs at me because I always keep different things that normal people throw away.
And the idea of ​​the box, unfortunately, is not mine from the vastness of the Internet.

[Luda]

Luda, The box is a masterpiece! And mine, too, laughs at me, as I am a hamster, and in unexpected places I adapt)) Since his car broke down, he ran around looking for spare parts, then he says to me, they say, maybe you can wind me up from a beer can too?)))

[marikosha]

marikosha, Marina yeah, it's probably in our blood, from the city .... to make candy!

Luda, The box is a masterpiece!

Thank you so much.

Awesome box and pumpkin !!!! This is a unique masterpiece.
Girls, help me out, why doesn't the glaze on albumin dry? 😭😭😭😭 I diluted 15 grams in 85 ml of water. After 15 minutes, strain, for min. the speed of the mixer began to interfere by adding sifted powder. According to the recipes, I needed 400-500 g of powder, already at 300 g of powder the glaze was sooooo thick, contoured. Diluted with water for filling. Already 3 hours in the cooling oven they have been lying, still sticking specifically. ((((Redo the glaze? What to do? 😭😭😭

[Angelina Pryanikova]

Angelina Pryanikova, so how much powder did you add in the end?

Gr 300 and added ((((were all 500 needed? It would generally be a piece (((

[Angelina Pryanikova]

Angelina Pryanikova, yes, all 500 were needed.Icing would be tough, but it is this that needs to be diluted later to the desired consistency

eh, I was afraid ((((so that now will not dry out at all? It, of course, does not look quite marketable, but maybe there is still a chance to paint over - retouch? If it dries, of course ((

[Alla]

Alla, for 12 grams of albumin I take 500 grams of powder and 70-80 grams. water. I do not filter anything, I sift the powder through a metal sieve, cleanly break the lumps, and that's it. I add water straight to boiling water, stir it, and then with a mixer.

Thank you girls, I will try ((



That's it, I had to bake the gingerbread cookies, redo the icing, but everything worked out!
Live and learn.

Girls, hello everyone. School time is coming soon. Of course I prepared myself. Let me show you the set for September 1st ...

[Alisa v stranechudes]

Alisa v stranechudes, good set!

This is my set for September 1st. My first experience with dry protein. On the test surface, the surface was matte. Not as smooth and shiny as on raw squirrel. I added a spoonful of vegetable oil, and everything worked out) I like it.

This is a set .. SET !!

[Alisa v stranechudes]

Alisa v stranechudes, I want a gingerbread, - cute sets!

[I want a gingerbread]

I want a gingerbreadCheerful what))) And I have not prepared for September 1, so this year by))) I quietly return to work with children's toppers and gingerbread ... 🐞







(I forgot to draw eyebrows to fixes, after the photo I corrected it 😂)

In general, lately take pictures 🙈 Wait for the normal light, put the gingerbread cookies, pick up the details ... Fuh ... and take a picture normally. So let the not very interesting work be left behind the scenes ...

And I have not prepared for September 1, so this year by))) I am quietly returning to work with children's toppers and gingerbread ... 🐞

What cute gingerbreads .. ladybugs are straight mimishnye such

[Tatiana_Borshcheva]

Tatiana_Borshcheva, Tanya, wonderful gingerbread, cats are especially cute.

[Lera]

Lera, I tried the first recipe, I really liked the structure. The softest! I'll play with spices. But for painting ..... How will the glaze behave on them .... Will it delaminate interestingly?

[Leila]

Leila, these gingerbread cookies for painting, everything will be fine. I have already painted about three thousand gingerbread, nothing is stratified.

Lera, I also tried your first recipe from the new ones. Such airy pot-bellies, fragrant, tasty. Now I have given the order from this test, I am sure that everyone will appreciate it. Thanks for it.

[Alla]

Alla, to your health! Glad you liked the recipe!

Girls, hello! I received a surprise package today. Guess from whom! Gingerbread cookies filled the whole house with aroma, and beauty and yummy. Words cannot convey. Ready, take the photo.



/albums/userpics/138307/20170901_144057.jpg]















barely barely exhibited a photo, sorry, that in a different format. The gingerbread cookies are simply extraordinary

Larissa, Wow, what pretty ones, whose will they be?

The Lerochkins! Did you guess right?