Gingerbread with burnt sugar

[lappl1]

lappl1Thanks a lot for the recipe. I baked it yesterday, today it is just as soft and delicious. Made with strawberries from jam. It turned out 1.7 kg

[Alinamama]

Alinamama, oh, you've already baked !!! I am very glad that you succeeded! What wonderful gingerbreads you have! And with strawberries, it must taste awesome! We must try to do it with her. And they will be just as soft and tasty for a long time ... If they remain, of course ...
Thank you very much for your report and photos! Bake gingerbread cookies for health!

I really love these gingerbread cookies, thanks to Lyudmila for the recipe! I planned to try to bake tomorrow, although I can't eat it myself because of the thickness, but there is someone to treat with tea with gingerbread. Maybe I'll pour chocolate fudge, I'll do it in different ways, my nephews love fondant since childhood.

[natushka]

natushka, I am very glad that you liked the recipe. Peki, please your nephews! Well, it's not a sin to try it myself. Before dinner you can ... Food eaten in the morning does not add kilograms. And with chocolate fudge it should turn out very tasty. In the original recipe, the author covered it with milk glaze, but did not mind using other types of coatings. So, experiment, then you will tell us, and we will take an example from you.
Good luck!

Girls, I've made additions in the Recipe Notes:

This dough can be used to bake cake layers. I sandwich the cakes with cream of thick sour cream and sugar. I add walnuts. It turns out a very tasty cake. Almost indistinguishable from a honey cake!

Lyudmila, fructose will melt even faster than sugar. She is a monosaccharide. And in general, enough already to poke! After everything that happened between us this summer (a huge amount of prepared tea), it's time to be friends with houses, that is, families

[Veronica]

Veronica, Enough, enough ... Laughing ... Well, at least she explained in parentheses ... Boom to be friends ... Yes, we are already friends now, however, online ...
And I understood about fructose. Only we have not used it for a long time (20 years). It's time to go back. It will be more useful this way.

Girls, help to do debriefing. I made gingerbread today, all according to the recipe, I was guided even by the pictures (I printed out the recipe). But when I added flour, I was tortured, the dough directly tied my hands, it was very difficult to mix, I had to add flour to - more than 1 kg, otherwise it was tough. The dough turned out to be rather dense, but it still looks like a "torn" chtoli, that is, not such a smooth and soft kolobok as in the photo. Maybe I have such flour, I bake bread from it (bakery), or something else is wrong. When I rolled it, they also stuck to the board and to the rolling pin. And when I made the edges beautiful, the shape of the gingerbread was broken, twisted, stretched. It tasted not like gingerbread, but like dairy cakes used to be, I made the edges of the gingerbread thick, but they crunch. In general, I ended up with some kind of disgrace, I don't even know where to put them now, I certainly won't treat them. I want to make another portion, help. You have such a beauty, I will seek the same.

[natushka]

natushka, probably, while you can edit, I will remove the amount of flour from the ingredients so as not to be embarrassed ... The original recipe did not have this amount at all, I tried to weigh it before setting the recipe. Maybe she was wrong. But it seems not. So this weight is conditional. It turned out 1 kg - and okay! It depends on which eggs were (large - small), which margarine was (denser - softer). I have in my recipe a photo of gingerbread from 2 parties. I baked the first batch on "Hostess" margarine, the second on "Pyshka". "Hostess" is a denser margarine than "Pyshka". It took me less flour on "Hostess" than on "Pyshka".
Next - I have a photo of the test from the first batch (on the "Hostess"). When the next day I baked on "Pyshka", it, of course, was not "torn", but it was already with holes from the air (apparently, the producers put some kind of baking powder in the margarine). But this did not affect the taste in any way. Both margarines tasted the same.

When rolled, they also stuck to the board and to the rolling pin

Yes, the dough is a little sticky, especially from Pyshka. I lightly sprinkle a piece of dough for rolling with flour, quite a bit - I dip my hand in flour, and then with my "flour" hand I will go over the piece that I will roll out. And nothing sticks.

Maybe I have such flour, I bake bread from it (bakery), or something else is wrong.

I also bake at the bakery.

And when I made the edges beautiful, the shape of the gingerbread was broken, twisted, stretched.

And my form is broken. Nothing wrong. Simply, when I put it on a baking sheet, I tweak the gingerbread cookies until they are even. This is done easily - as you direct the gingerbread, so it will fall. And I already wrote that different margarine produces a different edge. If your beautiful edge has disappeared, it means that the margarine makes the dough too fluffy and this edge disappears during baking. I can see it if you look closely. In the first photo in the recipe, the edge remained the same as I formed it, and in the last photo this edge has evaporated. Because in the last photo the gingerbread cookies are just from that "fluffy" margarine. But again, this does not affect the taste. Simply, if we want to get embossed gingerbread cookies, we need to pick up the margarine for them.

the edges of the gingerbread made thick, but they crunch.

At first, they may crunch, but the next day, after lying in the bag, the structure of the gingerbread evens out. I wrote that the longer the gingerbreads are, the better they are stored. After a day or two, the gingerbread cookies in the bag become soft and around the edge.

In general, I ended up with some kind of disgrace, I don't even know where to put them now, I certainly won't treat them.

Let them lie in the bag for a couple of days. The taste will change, improve.

It tasted not like gingerbread, but like dairy cakes used to be

I have never had such taste. Therefore, it is difficult to judge why this happened. The taste of my gingerbread is honey-caramel.
Maybe not baked? Did you go well from the baking sheet? Or stuck to it?
Or maybe the sugar didn't melt so well and didn't get burnt? What color was the burnt. Is it the same color as mine?
Natasha, I really want to help you. I would have looked at the gingerbread with my own eyes, maybe then I would have seen the reason for not quite successful gingerbread.

Maybe not baked? Did you go well from the baking sheet? Or stuck to it?
Or maybe the sugar didn't melt so well and didn't get burnt? What color was the burnt. Turned out

They were baked, did not stick, although they were light in color. Margarine Hostess.
But sugar ... maybe because of him. The syrup is the same color. When the sugar melted, she poured boiling water, it crumpled, stirred until all the grains melted. It can melt sugar longer, so that it is darker (but scary to overcook) or boil with water. Maybe because of this, the taste did not work out. Now they have completely cooled down, I will put it in a bag until tomorrow, it may change.

I look at the last message and think: "I didn't write anything like that. Maybe I have glitches."

They were baked, did not stick, although they were light in color. Margarine Hostess. But sugar ... maybe because of him. The syrup is the same color. When the sugar melted, she poured boiling water, it crumpled, stirred until all the grains melted. It can melt sugar longer, so that it is darker (but scary to overcook) or boil with water. Maybe because of this, the taste did not work out. Now they have completely cooled down, I will put it in a bag until tomorrow, it may change.

It seems that everything is correct! And I also always have lumps when I add water. Then I stir until dissolved. And you don't need to cook with water. The main thing is to burn the sugar, and with water it will no longer become darker.And one more thing: the gingerbread must be baked well, otherwise they will be viscous and pale. I hope everything works out. Good luck.

[Albina]

I look at the last message and think: "I didn't write anything like that. Maybe I have glitches

Albina, I thought for a long time what it was about ... Then I realized. Yes, apparently, some kind of glitch ... But not on your site, but on the site ...

Thanks for the recipe!

[Venice]

Venice, to your health! Enjoy baking gingerbread!

Lyudochka! Thanks for the recipe! I baked in butter at night, didn’t cook the burnt, did it with plum marmalade - very organic! I didn’t stick it up, I couldn’t, the dough was drawn to collect. I liked it, my husband too! I will improve!
These are my first gingerbread! Tomorrow I'm still navayu, as I made half of the portion!

[Rada-dms]

Rada-dms, and how thick did you roll the dough for gingerbread? is it so many fillings inside that they turned out so plump, or did it rise a lot / a lot?

These are the gingerbread cookies. Delicious!

[Rada-dms]

These are my first gingerbread! Tomorrow I'm still navayu, as I made half of the portion!

Rada-dms, thanks for the wonderful photo report. Beautiful gingerbreads turned out. I am very glad that both you and your husband liked the gingerbread.

I didn’t stick it up, I couldn’t, the dough was drawn to collect.

I did not quite understand how this dough "stretched to collect". It is usually so pliable - where you pull it, it will go there. Maybe it turned out a bit tight? Although the photo shows that the gingerbread cookies are lush and rose very well. This means that it is not clogged with flour and is not mixed.

I didn’t cook the burnt, I did it with plum marmalade - very organic!

and I'm afraid to miss the moment, so that the gingerbread woman does not burn out. It happens very quickly. So try making the burnt a little longer next time. The main thing is not to burn it. By the way, that baked woman, which I showed in the photo as a marriage, was still identified in gingerbread. It was still delicious.
And with plum marmalade, mmm ... I can imagine how delicious it is. You can also add some walnuts. they go very well with plums.

[Vei]

and how thick did you roll the dough for gingerbread? is it so many fillings inside that they turned out so plump, or did it rise a lot / a lot?

Veigingerbread usually rise very well. Well, let's wait for Radu ... Moreover, she baked in butter, and you were interested in this question.

[Venice]

These are the gingerbread cookies. Delicious!

Venice, Elena, you have got very beautiful gingerbread! Even the relief has been preserved! In my opinion, you made them without glaze. Yes?
Thanks for using the recipe! Bake gingerbread cookies for health!

Yes, without glaze. Mine began to try as soon as the gingerbread had cooled down a little. Therefore, I did not begin to make the glaze.

Clear! If you are thinking of baking gingerbreads, try making them with icing. She's very good at it.

[Vei]

Vei, there is a lot of filling, I rolled out the dough thinly, but it again collected in a thick layer, made it at night, literally in 15 minutes, so there was no time for the shape!

I will definitely also bake with filling and icing.

[Venice]

Venice, glaze is very necessary !!!!!!!

she rolled out the dough thinly, but it again gathered in a thick layer,

I'm glad I'm trying to understand why the dough was tightening. Sometimes I got dumplings like that - I couldn't do anything with it - I roll it out, and it's going to be ready again. Then I realized - I kneaded him a lot. And she scored a lot with flour.
And this gingerbread dough does not need to knead for a long time - the main thing is that it becomes homogeneous.

[Rada-dms]

glaze is very necessary !!!!!!!

Rada-dms,

[lappl1]

lappl1, Luda, and I almost missed the recipe! I will definitely try. Your recipes are very soulful. Thank you.

[Marinochka]

Marinochka, I'm glad you like it ! Thank you for such a rating! Bake gingerbread, treat your loved ones!

Lyudmila, I'm not even THANKS, but DELIGHT-DELIGHT-DELIGHT !!! and many thanks!
this is such a delight, such a successful recipe! sooooo fluffy gingerbread cookies out!

[Larissa]

Larissa, that's gingerbread! Do not take your eyes off! And the color is correct, golden !! How glad I am that you succeeded and you liked the gingerbread!
Thank you for trusting the recipe! Bake gingerbread cookies for health, rejoice yourself and please your loved ones!

[musya]

musya, Larissa, you really have exemplary gingerbread! They look very appetizing!

[Ludmila]

Ludmila, Elizabeth, Thank you!
I once had the experience of baking gingerbread, such bullshit nonsense turned out. For a long time I decided on these gingerbread cookies, and did not regret that I was ripe. Definitely, I will rewrite this recipe in my cherished book, where there are only proven recipes!

[Larissa]

Larissa, I am all the more pleased that of all the gingerbread recipes you liked this one more. And that he will live in your cherished book.

[Musya]

Musya, Larissa, I really liked your gingerbread! Good!
And you can ask how you connected them, you did not braid a pigtail around the perimeter,
Or was it still blurry from baking?
Tell me, please. (otherwise I am somehow not very good at pigtails)

[Anna]

Anna, Larisa has round gingerbread cookies that are not large, so (until Larissa answered) I will assume that she connected the layers with a screw can (as in the recipe). In the gingerbread cookies, connected by a jar, a pigtail is not needed, the layers are fastened so tightly.
And braids are not so difficult to "weave". You can see how to do it here 🔗

[lappl1]

lappl1, Lyudmila, thank you for a wonderful recipe for gingerbread, delicious gingerbread !!!
next time I'll try to replace the baking soda with baking powder (I feel this soda for some reason)

[Ludmila]

that she connected the layers with a screw can (as in the recipe). In the gingerbread cookies, connected by a jar, a pigtail is not needed, the layers are fastened so tightly.

That's it! Clear, Ludmila, thanks, somehow I missed this moment. Is it possible to ask a question even then, can we push it from top to bottom with a jar, or even scroll at the same time? I apologize if this has already been voiced somewhere.

[Anna]

Anna, I molded the same way as Lyudmila answered, only not with a can, but with a Teskomovskaya mold (a culinary ring). The pigtail was woven on a large gingerbread (it is not in the frame, since the glaze is not photogenic). And then miracles - the "Hostess" margarine, and the pigtail disappeared ...

Is it possible to push the jar from top to bottom, or even scroll at the same time?

I laid out lumps of jam on a layer and on top with another layer, and then, as it were, cut it out (I pressed it and twisted it a little from side to side to cut through the dough)

Luda, brought her thank you here too
My gingerbread cookies with jam turned out to be quite downy. After a week of storage, they became even more tender - much more tender than those without filling.
And it so happened that almost simultaneously with the gingerbread she baked honey cakes for the cake. I don't have dark honey this year, so I used light, sunflower honey. So these cakes came out so similar in taste to your gingerbread that an idea arose - shouldn't you use your dough for cakes in a cake? But I'll try! Report from me!

[Anna]

Is it possible to ask a question even then, can we push it from top to bottom with a jar, or even scroll at the same time? I apologize if this has already been voiced somewhere.

Anna, yes, you need to push and scroll. You can walk back and forth.

and a teskomovskaya mold (culinary ring).

Great! And I don't have any molds at all, so I got out with a jar. And the glass did not work like that.

And then miracles - the "Hostess" margarine, and the pigtail disappeared ...

But you know, my pigtail almost blurred for the last time on the "Hostess".

[Ludmila]

Ludmila, here's my gingerbread. And it tastes like gingerbread cakes. The filling of applesauce (also according to your recipe) gives the gingerbread a slight sourness. In general, super !!! True, I still have to work with the molding. Luda, and when I wrap the gingerbread in a film, where to store it, in the refrigerator? The temperature in the room is 25g.

Luda, brought her thank you and here. My gingerbread cookies with jam turned out to be quite downy. After a week of storage, they became even more tender - much more tender than those without filling.

Tanyusha! Thank you for the "thank you"! I am very glad that I pleased you with the recipe. Indeed, gingerbread cookies with jam the longer they are stored, the tastier they become.

and not whether to use your dough for cake layers? But I'll try! Report from me!

Indeed, the taste of these cakes is very similar to honey. Tanechka, but about the cake layers I have added in the notes. I really enjoyed making a cake out of this dough. I do it with sour cream. Try it! I look forward to impressions from you.

[Natasha]

here are my gingerbread. And it tastes like gingerbread cakes. The filling of applesauce (also according to your recipe) gives the gingerbread a slight sourness. In general, super !!! True, I still have to work with the molding.

Natasha, you've got great gingerbread! And the glaze is so beautiful! I love this one. I am very pleased that you liked the recipe. And what's wrong with the jam! Indeed, it works very well with sour jam!

when will the gingerbread be wrapped in foil, where to store it in the refrigerator? The temperature in the room is 25g.

Natasha, you can not wrap it in foil, but just put it in a plastic bag. I wrap only large gingerbread cookies in foil, and keep the small ones in a regular bag, in a hanging cabinet in the kitchen. It's very warm there. Nothing will be done to them - in the same place the custard dough, in fact ...
Natasha, thank you for the report and the photo!

[Ludmila]

Ludmila, understandably. And my gingerbreads turned out to be Big, they increased 2 times: o I did not even expect. And in the photo they are the smallest: lol: Next time I will know which size to choose.

[Tatyana]

Lyudmila thank you for a wonderful recipe for gingerbread, delicious gingerbread !!! next time I'll try to replace the baking soda with baking powder (I feel this soda for some reason)

Tatyana, you have good gingerbreads! Of course, try baking with baking powder. I think it will be fine. True, soda does not bother me. I think that it is, as it were, extinguished by a hot burnt.
Thank you for your report and photo! Bake gingerbread to your health! And I highly recommend baking with jam. You'll like it !

And my gingerbreads turned out to be Big, increased by 2 times. I did not even expect. And in the photo these are the smallest. Next time I will know what size to choose.

Natasha! Aha, gingerbreads increase when baking well!
And any size can be made. Even 20 - 30 cm! And decorate. Closer to winter I will bake such a gingerbread, put it in a gift box and show it here.

[Ludmila]

Ludmila, the gingerbread cookies are just delicious! So delicious and tender!
just like that, yes!
How wonderful that you shared the recipe! Thanks a thousand and
The dough in butter turned out to be very soft, the filling is apple jam.
You are right about a jar with a screw neck, it holds together best of all, but I used it to form the extreme gingerbread cookies, and the main mass with a round cutout shape. I confirm that a jar is better, not a single gingerbread of these has opened in the oven, next time I will only cut it with it.
Maybe I didn’t turn out to be quite handsome, but the tasters said that these were the best and most delicious gingerbread cookies that I had ever tasted! I myself could not tear myself away from them, how good it is! We liked it very much!
Lyudmila!



the glaze dries up: cut: break:

And I am with THANKS!
In work quickly, inexpensively, and most importantly, tasty and a lot. Made round, 5 cm in diameter with apple jam. The output is 1.8 kg.

I just missed the glaze. The first baking sheet was made according to the recipe - they dried up at the moment, then I decided to add lime juice for the smell - the zarah remained, but the glaze did not dry out, they ate sticky. So do not deviate from the recipe!

Thanks again!