NataST
Liza, I'll come to you again with gingerbread - today my daughter and I tried to make colored Hungarian icing. They really wanted to get blue, but the yolk, when combined with blue, of course "greens". But green, different shades of red, yellow turn out well. For the ball, I tried to mix in a little kandurin - I thought it would shine - I was wrong, it didn't shine anymore, but when baking in the oven on this gingerbread, the glaze swelled up. But on the finished one it was already well covered with kandurin (the top of the ball). Today I rolled out the gingerbreads thicker, came up very well, tasted them almost immediately - very soft and tasty! I feel that it will not come to a full-fledged painting - we will eat all the gingerbread before
Well, here's our pampering, I think that in capable hands - only this glaze can create a real masterpiece!

Mezeshkalach - Hungarian honey gingerbread Mezeshkalach - Hungarian honey gingerbread
Vei
Natasha, you and Dashulya are such clever experimenters! I am very glad that you are eating and are happy)))
I here in FB saw one incredible work of a Hungarian gingerbread woman, she painted whole plot pictures with multi-colored glaze and white icing. I just don't know how to insert it. But I can’t stop looking!
Olka I
My gingerbread house from this delicious dough))
maybe somewhere something is wrong ... but it was the debut house) I never did it before)
I put diode flashlights inside))
Mezeshkalach - Hungarian honey gingerbread
Mezeshkalach - Hungarian honey gingerbread
Mezeshkalach - Hungarian honey gingerbread
Olka I
here in the process of taking pictures

) the dough lay for 3-4 days in the refrigerator, I cut off a piece, this is the structure of the dough I had
Mezeshkalach - Hungarian honey gingerbread
I downloaded the pattern on the network and printed it)
Mezeshkalach - Hungarian honey gingerbread
baked all minutes in 5-7 maximum
Mezeshkalach - Hungarian honey gingerbread
I glued it together with caramel, because I didn't know what could be done with chocolate, I hadn't mixed icing yet, and my hands were already scratching to collect ...

Liz, tell me please, do you need to collect it with the front side out or the wrong side? otherwise I toiled for a long time and did not know how to do it right ...


Vei
Olya, your house is wonderful !!! : bravo: You need to collect it with the front side out, that is, they will be chubby. Of course, first it is better to decorate the panels themselves with icing, and then assemble the house, in any case, you first need to check and size all the details at the joints, so that later it will be convenient to glue the house together.

And what is the size of the house and the stand? something a lot of things you did it))) and tell me more about the LEDs, I myself want such.
Olka I
Vei, Mezeshkalach - Hungarian honey gingerbread
here is such a pattern was printed on A4, did not measure the stand, probably 25 cm in length.
I ordered diodes with OK, a plastic case cm 2 in length and 2 batteries inside, on Ali somehow I also came across, if I find I throw off the link
Vei
Now I see that the house is small, you throw the OK link, otherwise I can't wait for it this year.
ledi
Olka I, Olya, did you bake a house according to this Hungarian recipe? Handsome. also backlit! I wonder how the structure holds, the gingerbread is soft ?! One customer asks me to make the house soft. I won't risk it. Suddenly it will fall apart!
ledi
Liza, was your locomotive depot also from this test?
kolobashka
Abalden dough! Pleasant in the hands. Smell
Me katstsa, from it you can and blind that thread. I just don’t have an oven, I’m baked in the Grill for 3 Christmas trees. But I urgently need to give it tomorrow, otherwise I’ll go on a visit at the weekend, I’ll bake a lot more in the oven.
Mezeshkalach - Hungarian honey gingerbread}
Vei
Quote: ledi
Liza, was your locomotive depot also from this test?
no, my depot was from Gerdin's test. From this, the house will hold up perfectly, especially if it is made not so much tall as wide. Although the main thing is simply to roll out more than 5mm. And you need to understand that the shape will float a bit, in general, put soda in 1 teaspoon, and everything will work out. Just to keep the softness it will be necessary to store it in the bag.

Quote: Kolobashka
Me katstsa, from it you can and blind that thread.
Varya, you've got such cute and lovely gingerbread cookies! As I understand it, you couldn't do without a beloved assistant? this is the very relish of New Year's baking!)))
I am very glad that you liked this dough, it is really very pleasant to work with. To make something embossed out of it, the soda must be reduced to 1 teaspoon.
Matanya
Phew! Well, I somehow crawled with my gingerbread ... I came to swear !!!! I don't have enough cookies !!! : girl_cray: Maaaalloooooo comes out of the batch ... And because the whole apartment smelled likesaboteurs climbed from all cracks, there were attempts at unauthorized eating !!!! Saved, only that I fought back with a rolling pin , I had to stomp in a cafe, I HAVE A SON WITH THE ARMY COME !!!!
Lisa, everything that was not eaten was honestly baked, three days ago .. It was covered with glaze, and yesterday it was decorated with a "gallop across Europe" ...
Well, about the dough, everyone has known for a long time that I falling into ecstasy, became addicted.
About how it was baked ...
10 minutes was not enough for me, for this reason I pulled out the first sheet, (when I broke it, there was no baked dough), the tops of the first gingerbread cookies pouted ... but this did not prevent some specimens from brazenly stealing this product from me !!! I kept all the subsequent ones for 15 minutes, they are such puffs !!! Honestly I waited two days before decorating, the dryness you declared did not appear, even today when I packed it, they were soft ... I don’t know, right, maybe there’s not enough flour? But I wouldn't add, I like it anyway !!!
Glaze.
Wonderful thing !!! Since I had a goal of a minimum of dyes, I added beet juice, cocoa and saffron to the yolk .. I passed the saffron and cocoa through the organza so that there were fewer solid particles and grains, everything was colored wonderfully, with the beets it turned out to be rather weak, since everything I’m still not saturated with it, I think if you try to evaporate some of the liquid from the juice, it will be better, nevertheless, my husband said that the gingerbread was pink, although I did not notice the pink color
Icing.
For the first time in all the time I used icing, I mixed a full portion! Keshey at second speed with a K-shaped nozzle (I saw it from Luda Husky, thanks for the specific instructions to Kenwood) .. What can I say? I thought I always got perfect icing, I was happy, because I read that girls have problems with this ... It turns out that I was wrong ... What I got yesterday is heaven and earth with all my past attempts !!! Urrryayayaya, now I know WHAT IS PERFECT ICE !!!!! By the way, I sowed my powder through organza - I have good quality powder, it turns out, from 455 gr. just a teaspoon of grains ...
Conclusion.
I'm glad I now have another recipe. which will be used very often!
Oh no, there are no two recipes, also the glaze ...
Thank you Liavetta!

Nansy
Matanya, no, well, so smart, bragged here for half a page, poisoned the soul, and show ??? !!!
Vei
Nansy, I'm just going to write the same thing!
Matanya
Damn, I wanted pictures of gingerbread after baking and icing, but I don’t have them, I’m on my phone, but right now I’ve climbed up, but they don’t
Okay, I'll bake the next batch (oh, why? I didn't tell you that I would go right now fall into another bout of uncontrollable feelings next batch, do I already have a double portion? ... I'll go, I'll just add it and right away !!!) I'll take a picture of everything ...
But already ready. Don't throw your slippers away, because it was only night time, and for gingerbread and cake ... I was in a hurry, ...
What, hid the sneakers ??? Tady look ...
Mezeshkalach - Hungarian honey gingerbread

Mezeshkalach - Hungarian honey gingerbreadMezeshkalach - Hungarian honey gingerbread


Fsyoyoyo, and you thought there would be a lot? No, that's all, except for 5 pieces, which were brazenly stitches by the male population ... (That's why I swore at the beginning) And these have already left for Vladivostok today, as a gift to my sweet girls
Matanya
Quote: Nansy
no, well, so smart, boasted here for half a page, poisoned the soul, and show ??? !!!
Quote: Vei
I'm just going to write the same thing!
What for indignation? 8) Wait will be ...
Matanya
Oh, what is it? There is no one, more than that they were indignant ...
Ali what? Fainted all from such unearthly beauty my creativity?
kolobashka
Matanya, yeah.
Unearthly beauty! Did you pack them well? And then I just sent, so there at the post office the mice gnawed a box, they wanted something tasty, poor things.
Matanya
Quote: Kolobashka
Did you pack them well?
They went to me individually, on the postage)))) My friend wanders Vladivostok-Moscow, periodically, so she asked her, so faster than by mail))))
Nansy
Quote: Matanya
Ali what? Everyone faints
exactly! Here the current woke up! Tan, is this your first experience of painting gingerbread? Super simple!
Matanya

Quote: Nansy
exactly! Here the current woke up!
Yes lannnoo, she woke up ... do not lather
Quote: Nansy
Tan, is this your first experience of painting gingerbread?
Koneshno, first, have you seen me somewhere else? I didn't seem to exhibit here ...
ZeZe
Quote: Matanya
What, hid the sneakers ??? Tady look ...
oh what gingerbreads .. such magnificent ... and what a painting ... stunned! the beauty!!! so it turns out that I made them too thin - and they are not such gingerbreads ... but more cookies turned out! and you have gingerbread! exaggerated such! and beautiful !!!
Nansy
Quote: Matanya
Yes lannnoo, she woke up ... do not lather
no, but how? I can't broadcast from a swoon
Tanyukha, you are just a talent! No, well, I know that you work well with icing, but anyway, the first gingerbread and such beauty, go crazy!
Matanya
Quote: Nansy
the first gingerbread and such beauty,
Thank you, of course, I am very much a balm for my soul, but let's have a lot of sober mistakes and the quality suffers ... Still studying and learning ...
Matanya
Quote: ZeZe
so lush ...
Thank you Lyaila! They are really puffy, but I rolled them like Lisa and wrote-0.8 cm
Nansy
Quote: Matanya
but let's have a lot of sober mistakes and the quality suffers ... Still learning and learning ...
I don't even want to hear anything! I actually LOVED your gingerbread cookies!
ZeZe
Quote: Matanya
Thank you, of course, I am very much a balm for my soul, but let's have a lot of sober mistakes and the quality suffers ... Still studying and learning ...
what do you mean ... where there are a lot of mistakes ... well, the next ones will probably be ... masterpieces !!!
and I read something wrong ... I then baked my own - I rolled out only 3-4mm ... so they turned out flat for me ... well, or rather, they grew well with me ... I thought they were with me plump .. but it turns out it is for these gingerbread that you need thicker !!! Well I will try again !!! let's study together !!!
Matanya
Quote: Nansy
I don't even want to hear anything
Matanya
Quote: Vei
Roll out dough 3-4 mm thick,
Oh, Lyaila, it’s me wrong ... And you did everything right
Vei
Matanya, Tanayayayaya !!!! how beautiful! in the best Hungarian traditions !!!
Only I roll out about 5mm of this size, but I make 30 cm thicker hearts about 8 mm, that's why you baked for so long)))
But they are not just beautiful, they even look delicious!
I also assumed that you are looking at beauty right now, but so like that! although I'm lying, I knew and waited for beauty !!!
Tanya, you made me happier
Matanya
And I rolled them myself plump, (here they are chubby for me) and I teach you the mind ... And wait, I went and looked, and there -3-4 mm
Matanya
Quote: Vei
Tanya, you made me happier
And you me !!! Thank you for the praise, I am pleased, very much !!!
Vei
Well, to be honest, the author of this recipe, Marty from Hungary, wrote to me about 3-4 mm, and I often bake them more plump, since our audience does not understand cookies, they need painted pies!
Matanya
Quote: Vei
our audience of cookies does not understand, they need painted pies!
Nope, he doesn't understand ... I liked them more
ZeZe
Quote: Matanya
Oh, Lyaila, it’s me wrong ... And you did everything right
yeah ... even we probably read something completely different .. but the main thing is that one of the other turned out the same !!! we will still train !!!!
shoko11
Vei, Elizabeth, thanks for the recipe. Everything worked out well with the dough, it lasted for about a week, it was necessary to dust it with flour during rolling, of course. I had small gingerbreads, so when I cut out more than 3-4 mm, the figures floated, so in the following batches I made them according to the recommendations. In order for the surface to be more or less even, I turned it over (I also dusted the board, otherwise the dough would stick) and additionally walked over it with an iron. Large ones, by the way, were better aligned, even on their own.
But I have a problem with the glaze, it went well, everything was fine, but it was still damp, but now condensation has emerged on it, which does not want to dry out. And you can't put it under a lamp, it's energy-saving. I think maybe send it to the oven for a couple of minutes?
Vei
Quote: shoko11
But I have a problem with the glaze, it went well, everything was fine, but it was still damp, but now condensation has emerged on it, which does not want to dry out.
What kind of glaze we are talking about here - red Hungarian or protein sugar (icing)?
shoko11
About red Hungarian
Vei
shoko11, we apply the red Hungarian glaze to the baked gingerbread and send it to the heated to 140-150C for 3-4 minutes until dry. After that, nothing can flow, after all, the yolk is baked, why should it flow? I didn't quite understand what happened to you.
diveroni
Quote: Matanya
I looked at it from Luda Husky, thanks for the specific instructions to Kenwood) .. What can I say? I thought I always had perfect icing, I was happy, because I read that girls have problems with this ... It turns out that I was wrong ... What I got yesterday is heaven and earth with all my past attempts !!! Urrryayayaya, now I know WHAT IS PERFECT ICE !!!!! By the way, I sowed my powder through organza - I have good quality powder, it turns out, from 455 gr. just a teaspoon of grains ...

Tatiana, please share a link to Lyudmila's recommendations, where to read about mixing?
Although I’m not Kenwood, I think that I’ll learn a lot of useful things

shoko11
I baked as required by the recipe. My yolk is not dripping, but the glaze "burst into tears", as sometimes happens with mastic after the fridge. Blotted with a paper napkin while the flight is normal. And the "tears" were greasy to the touch, even a little dye migrated to the napkin
Matanya
Quote: diveroni
Tatyana, please share a link to Lyudmila's recommendations, where to read about mixing?
Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0
Read attentively))))
lungwort
Quote: ZeZe

but of course the result is still the same ... for beginners ... in general, take my gingerbread too!
Wow - gingerbread for beginners! I would like to decorate my gingerbread. I think with horror that before the New Year I will decorate them with icing. But once I decided, so be it. Although how will it turn out /
diveroni
Quote: Matanya

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0
Read attentively))))

Thank you!
I would like to see what the rotation speed of 2 of your kenwoods is ... until I found it on youtube. I want to compare with my Bosch.
but, the task, all the same, I have no k-attachment close (
it remains to experiment
Galya13
Liza, I'm sorry for the stupid question - can you replace powdered sugar with sugar?
Vei
Quote: Galya13

Liza, I'm sorry for the stupid question - can you replace powdered sugar with sugar?
the question is not at all stupid. Theoretically, it can be replaced, only sugar grains need more time to dissolve, and therefore warm sugar with honey, and then add oil there (then it will take longer to heat the honey, which is bad) so that the grains disperse and do not grind on your teeth. Sometimes sugar is so good that it dissolves quickly, but sometimes it doesn't want to.
Galya13
Lisa, thanks! So I'll put the powder better)
elena-ena
Lisa thanks for the recipe! Delicious dough! We will bake not only for the new year, my family loves gingerbread
Vei
elena-ena, Elena, I am very glad that you tried this recipe and you liked it! Enjoy cooking!
VictoriaCam
Liza, and I'm bringing a baby from your test to your Temko. After baking, the parts lay for a week, maybe a little less. Everything stuck together perfectly)) I baked the door, but did not leave a place for it)) for the first time I was glad of my mistake and ate it)))) I collected it quickly, did not leave it to dry.

Mezeshkalach - Hungarian honey gingerbread

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