Mezeshkalach - Hungarian honey gingerbread

[sew up, shut up]

: girl_in_dreams: In general, Lizavetttaaa ... Finally, today I got to your recipe and kneaded the gingerbread ...: himiya: While kneading, I thought about you, yeah, how beautiful and smart you are !!!!! In the process of meditation, I have questions for you ...

-one. If I don't have dried ginger, but only in candied fruits, candied, can I add it? How do you do it? (I added, but until I write how I mocked him, I'll wait what you say ...)
-2. Can wheat flour be replaced with rye flour? Or 50/50?
-3. Powdered sugar, why is it?
-4. If you use a burnt oil for color, do you need to reduce the powdered sugar? That is, if you take 50 grams of sugar on a burnt, then put 200 powders?
-5. If you take burnt, you will have to add water, does it mean to increase the flour?
(In connection with the last, confusing questions, can I start the next portion without burning?)
-6. Kneaded, it is pulling, sticks to the hands, climbs into the mouth by itself (goodbye to all posts and diets), in general we managed something, stuffed into a bag, in it
and store? Or did they, tortured by their conscience, put them into a glass saucepan from the micra? What's the best? ?
-7. How to gluesew up, shut up mouth opening so that it does not eat the dough, not yet raw
baked,the lateconcert a few weeks

[Matanya]

Matanya,: lol: freaks !!!
Ay! And I need to knead the dough!

[The fact is that the recipe was originally designed for further coating with red Hungarian glaze, so the dough itself is not tinted with anything. Moreover, the icing will make the darker dough worse. And the colors will be hard to see.]

-one. If I don't have dried ginger, but only in candied fruits, candied, can I add it?

Tanechka, if there is no dried one, then you can grate and rub fresh, they pull out all the main fibers. I have never seen candied ginger, so I have little idea what structure it has. Probably it can be chopped and added with a blender very well. But this is an assumption.
I admit that you don't have to add it at all. This dough has a more honey aroma, so you don't need to worry much about the lack of this or that spice.

2. Can wheat flour be replaced with rye flour? Or 50/50?

You can replace about 1/3 of the flour, but it is even better to take whole grain instead of rye. Although everything is possible, this recipe is still designed for white flour.

3. Powdered sugar, why is it?

because it dissolves faster and easier in eggs, we do not heat the sugar part with honey, and we do not beat eggs with sugar until it dissolves. Therefore, if you take sugar, the grains can then grind on your teeth.

4. If you put a burnt for color, do you need to reduce the powdered sugar? That is, if you take 50 grams of sugar on a burnt, then put powders already 200

Let's talk about coloring the dough again. I apologize that I succumbed to this influence and did not immediately realize what was what. The fact is that the recipe was originally designed for further coating with red Hungarian glaze, so the dough itself is not tinted with anything. Moreover, the icing will make the darker dough worse. And the colors will be hard to see. By the way, on New Year's Eve, Christmas tree-shaped gingerbreads are covered not with red, but with green glaze.

stuffed into a bag, in it
and store? Or did they, tortured by their conscience, put them into a glass saucepan from the micra? What's the best?

I store in a tightly wrapped bag in the refrigerator. It is possible in several layers of cling film and in the cold, everything else is not needed.

PS, waiting for the second week is also optional, a day is enough, just the longer it lies, the more convenient it is to work with it.
And do not be afraid to dust the table and baking sheet with flour during rolling and baking.

freaks !!!

I'll look at you when you knead ...Or are you all secret? They say I'm a pretty girl in my mouth I don't drag dough, everything is according to the rules, I'm waiting for two weeks to pass ... Well, well ... we know you, but I suppose you crack quietly ... Anto I, fool, tell everyone how , I eat it with catastrophic speed

Oh, and someone else's emoticons are not inserted (((((??

Let's talk about coloring the dough again.

I agree! Don't paint it !!! Each dough has its own taste and color !!! It's so delicious !!!!
While I kneaded Katazhinka, I almost died from a gustatory orgasm, somehow pulled my muzzle out of a saucepan ... I forgot, but today yours ... and again in a semi-faint state .. I don't tell my husband, otherwise it smells like the poor woman weakens from taste and smell, then I can't live ...
Thank you! I've already read everything! Where is the answer to the most important question? At 7?

Where is the answer to the most important question? At 7?

it is necessary to knead everything with a dough mixer and transfer the dough by putting the bags on your hands, then your hands remain clean and less dough is eaten)))
I also do not insert emoticons.

I kneaded the dough on Friday. I baked yesterday and today. Did something wrong. The dough was very sticky to the table and to the hands. Today I added more flour, but still it was not possible to roll out a large layer, I rolled out small pieces of dough, literally on one mold.

And do not be afraid to dust the table and baking sheet with flour during rolling and baking.

I didn't do that. Probably inattentively read the recipe. And instead of powdered sugar, I added sugar. You need to cover with red glaze in 2-3 days, right? This is my first experience with gingerbread, I've seen enough of your beauty. The gingerbreads themselves turned out to be very tasty. They have eaten all of Saturday's pastries. I will hide the today's ones, I want to bring them to mind. And one more question with which brush to apply the glaze. Thanks again for the recipe.

Pouring, frankly, should not be so liquid and sticky that it is impossible to roll it into a layer. Please tell us in order what and how you did it during the batch. Could you be mistaken in the proportions, weighed everything on the scales? And yes, you need to boldly dust it with flour, I practically don't need it, but it's permissible, all Hungarian women do it very generously.

Red glaze can be covered immediately, but with protein-sugar (icing) you need to paint in a couple of days.

[Vei]

Vei, I did everything according to the recipe, only I replaced the powdered sugar with sugar. I measured everything with scales. I added soda to honey. The dough was not runny, but very sticky. I rolled it out with a rolling pin, and it stuck to the table and to the rolling pin. I really liked the taste of the gingerbread. I love spices very much everywhere and a lot. I will try again. Now I will dust with flour. Now I'm going to cover with glaze, there is no Red dye, but there is a burgundy Wilton. What will I write.

[Bottling]

Bottling, two options are possible here:
1) the dough could turn out to be really watery, since the flour and honey are different for everyone. BUT it is better to stir the flour after laying it out during rolling than right away when kneading it. It may be enough to simply dust the table with flour each time you roll it with a rolling pin. Or it may turn out that you will have to slightly knead flour into the dough itself. I try not to hammer the dough too much with flour.
2) the dough did not have time to mature. After lying down, it becomes non-sticky, flexible and pleasant to work with.

I wish you good luck, keep my fists for you and await the results!

it is necessary to knead everything with a dough mixer and transfer the dough by putting the bags on your hands, then your hands remain clean and less dough is eaten)))

Ish you .... testomees! I kneaded Kesha
Bags on hand, but what about tactile ochucheniya ?? I think the bags would not have saved me, or rather the dough would not have been saved, nope .... You can't put a bag on your face, you won't see anything, and how can you breathe?

[Matanya]

Matanya, Tanya, here you are annealing, my husband came running to ask why I laugh so

my husband came running to ask why am I so laughing

Didn't you tell him? I don’t tell mine !!!! And then, then, the caraul !!! Read above .... post 105

You didn't tell him

Are you sho ?! I couldn't speak! I laughed to tears :)))))

I have never seen candied ginger, so I have little idea what structure it has.

Kaaak? Do you know what candied ginger is? !!!! Well, you are a mother! Well this is such a thing !!!! It's good for you there, in civilization, and you live, you need ginger, let's go bought a fresh one. And here .., in powder, it stinks of soap, fresh, in the afternoon with fire, so you have to get rid of, you can dry all kinds of candied fruits ... I buy a lot at once when I'm in town, but how to store it? Part I ice, from the rest I dry the candied fruit.

I used to buy candied ginger in Auchan, but last time I didn't. The seller said that because of the sanctions, there would be no more to buy.

I used to buy candied ginger in Auchan

By the way, we also have a recipe for candied ginger on the forum ..

[Matanya]

Matanya, my daughter constantly tries to eat raw dough 😃😃 and put the rest of the spices?
And today I again kneaded a portion. And the ginger didn't want to put it. I ended up with cinnamon, cardamom, and nutmeg. The gingerbread cookies really have a rich honey aroma, so they didn't get soiled with spices - all the same, half is missing.
I think that this time my gingerbread will come out red-haired - I overheated the honey)) we'll see)

Has anyone tried adding chestnut honey to baked goods? It has a bitterness, will it not be felt in baked goods?

Vika, our chestnut is so prohibitively worth it that I never added it to the gingerbread dough)) But it seems to me that it shouldn't taste bitter.
And more about spices, if there is no choice in stores, then take cinnamon, cloves, a little cardamom (if any) and allspice. But the main thing here is the cloves, they add a specific New Year's spice to any dough.
You can also pay attention to ready-made mixtures for mulled wine, they usually have the same set of spices as for gingerbread. In addition, there are ready-made powder mixes for mulled wine "instant from Kotany" and also from Galeo.

Exactly! I have compared these spices so many times with a set for mulled wine and I never thought of buying a brake, not otherwise.
Chestnut is also expensive. My husband bought it, I eat it slowly. Delicious, but you can't eat much. It has a bright nutty aroma and taste, and I just want to try baking with it)) I was afraid of bitterness. So I'll try)

[VictoriaCam]

VictoriaCam, Vika, don't translate honey! Eat it quietly, as a last resort, bake a honey cake, at least the spices will not clog the aroma of honey there. On gingerbread zhaaaaalko)))

What are you talking about .... What spices for mulled wine Where in our taiga I will find STE?
Therefore ... there is ginger, cardamom, nutmeg, cloves, Sichuan pepper and allspice and peas, cinnamon (I adore it) anise ... just a mullimeter literally, but that's enough to drive me crazy

ginger, cardamom, nutmeg, cloves, Sichuan and allspice and peas, cinnamon (I love it) anise a little

Ha, I would have gone crazy too, so many fragrant things !!! with such a set, ginger is not needed)))

But I didn’t find ginger and this is the second time I’m doing it without it!

Liza, tell me, and grease the gingerbread with cream before baking or after

[Tatyana]

Tatyana, cream before baking, and then glaze
Liz, I butted a little here

[Busyavka]

Busyavka, Tatyana, Alena answered you all correctly - gingerbread cookies need to be greased with cream before baking, this will make the finished product smooth and shiny.
Alena, thanks for helping the newcomers))

Girls ... what a beauty !!! no words ... this is a recipe ... but I saw it ... but I barely read the name and was even afraid to open it and look .. If Alena Danisa hadn't puffed suggested .. I would not even know about such a delicious and beauty !!! I've read ... right now, my hands combed to knead the dough ... today I'll knead ... only now I need to urgently ... I need to decorate before the weekend ... so I will definitely leave half of the dough on the table overnight, and in the morning already oven .. and let the half lie down ... at the same time I will compare ... Thank you very much for the recipe and detailed description !!! Wait for me with a report !!!

[ZeZe]

ZeZe, Lyaila, good luck with the gingerbread, we look forward to the results and feedback.

Lisa, indescribable beauty! Sheer delight!
Every evening I admire your works on Facebook, I've already bitten all the gingerbread there.
Thanks for the wonderful dough recipe, I will definitely bake it.

Lisa, what a beauty !!! And I had a question - if you hold the gingerbread with an apple to make it soft, the glaze does not suffer from this?

if you hold the gingerbread with an apple to make it soft, the icing does not suffer from this?

The glaze will soften and get wet, the red color will fade in places to white icing, so it will suffer, of course, so I give the recipient dry gingerbread and instructions on how to revive with apples. Although if you put the already decorated gingerbread cookies in a large (!) Container, where there will be enough space and the apple will not come into contact with the gingerbread cookies, then you can risk it. It's just that our jewelry is strong only when dry, when wet, they become wet again. All beauty can float away.

The day before yesterday I mixed this dough for testing on soft gingerbread. Today I had to bake a house out of dough. At first, I was terribly frightened, I could hardly shift the hot from the baking sheet. It has cooled down, it has become harder. But how delicious !!!! Thank you!!! I will collect tomorrow.

[elena i]

elena i, I am very glad that you liked the taste! and how thick was the dough rolled onto the house? how long did you bake?

She rolled it up to 5 mm. I transferred it to paper directly from the cellophane, on which I rolled it out, it was very soft, despite the fact that I took the dough from the refrigerator every time. I liked it very much, it rises a lot, there is no angularity from the shape and is sooooo soft. baked min. 7, watched the pastries. I made caramel windows, overexposed and browned for 2 days. But good for now. I will collect in the afternoon. I forgot to say - I mixed in a little flour.

[elena i]

elena i, I wish you luck and look forward to the photos of your house!

Girls, hello everyone .. I am with a report ... I baked these miracle gingerbread ... the taste is just awesome! I only had time to bake - the children took away the entire first leaf hot ... even my husband liked the taste (and he is not a lover of gingerbread at all!). So gentle, airy ... fragrant !!! and so light! I baked these gingerbread cookies for the charity fair, which was today ... I also baked chocolate caps with cookies ... I kneaded the dough strictly according to the recipe !!! 1 test rate came out 1.4 kg. She rolled the dough on a table dusty with flour .. rolled it thinly ... mm 3, no more ... when baking, the gingerbread cookies grew no less than 2 times .. I did not expect such growth, they were just plump ... before baking, I greased with cream and baked at 180 degrees for 6.5 minutes ... and then I almost burned the first ones ... I baked right on a baking sheet ... they shot perfectly! I didn't decorate with egg glaze with dyes - there was no time already ... for almost 2 days the gingerbreads were drying out ... then I decorated (as best I could) with icing ... I tried to use the technique wet on wet ... I really liked it ... but the result is still the same ... for beginners ... well, take my gingerbread too!

[Lyaila]

Lyaila, Hurrah! you made such cool gingerbread! I am very glad that you all liked them! you say that you baked for 6.5 minutes, because you rolled them out thinly. I usually roll 4-5mm thicker, I like chubby more))
You decorated them just fine, clever girl!
A start has been made, now everything will turn out easier and better every time!

Lyaila, the gingerbreads turned out to be great!

[Lyaila]

Lyaila, and what kind of lambs, just mortality! Very beautiful gingerbread!

[ZeZe]

ZeZe, Bring your gingerbread cookies to the gingerbread temka. They are cool!https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0

Lisa, well, I seem to have passed the theory. I went to knead the dough

Lyaila, hurray! you made such cool gingerbread! I am very glad that you all liked them! you say that you baked for 6.5 minutes, because you rolled them out thinly. I usually roll 4-5mm thicker, I like chubby more))
You decorated them just fine, clever girl!
A start has been made, now everything will turn out easier and better every time!

Lizonka, thank you very much .. I myself am soooo glad ... that we got it right the first time and that I liked it !!! then I need to roll it thicker next time I'll try to roll it out thicker - I still have dough ... I'll try! I just rolled out the thin ones, and they doubled ... I thought that I was too plump and that I could not fill them with icing .. but it worked! then I will try to roll out even thicker! so I'll come again! Thank you very much for sharing such a wonderful recipe!

Lyaila, the gingerbreads turned out to be great!

Galya, thank you very much! I would never have thought that I could bake gingerbread ...

Lyaila, and what lambs are, just mortality! Very beautiful gingerbread!

Thank you so much!!! yeah ... I also liked the lambs more than others .. and it turned out to be so easy to make ... and is filled with just white icing ...

ZeZe, Bring your gingerbread cookies to the gingerbread temka. They are cool!

Thank you so much!!! yeah still have to carry there ... OK !!! I'll carry it there ...

I thought that I was too plump and that I could not fill them with icing

if you want both plump and pour without problems, then immediately after baking, turn the gingerbread cookies face down on a wooden board and put another one on top, not that ghent, but not quite light either. Then the surface will level out horizontally, but the bulk and volume will remain. And don't bake, they should stay soft enough after baking and not tanned.

[Vei]

Vei, once again I want to thank for such a wonderful recipe, I painted my gingerbread-crooks... There is nothing to take a photo, and I can not draw. But no one makes such gingerbreads from my environment and they have not seen yours, so everyone liked them. But the main connoisseur, my four-year-old granddaughter, has not yet seen the final version. I look forward to her assessment the most. Until the new year I will do it again.