Mezeshkalach - Hungarian honey gingerbread

[VictoriaCam]

VictoriaCam,
Vika, your house is gorgeous !!! , and in the photo on the left there is a wall in my favorite squiggle fintiflyushki!
Right in the best Hungarian traditions !!! I admire and rejoice !!!!

[Vei]

Vei, Thank you, Liza)) exactly, exactly about the wall that you liked)) there was no time to put a dot, the children dnrgali. therefore it is not in the same style. Well, as a dream I like fiddling with houses! I also want to do, but there’s no time ((

[VictoriaCam]

VictoriaCam, okay, you don't have time, but who has it? I have 20 more houses ahead of me by the end of the week)))
PS without dots, the wall is more beautiful

Liza, I'm with a report. Well, I deviated from the recipe. I replaced the powder with sugar and it didn't melt completely. The photo shows it. I also really like the zest in the gingerbread, I also added it. The recipe is cool, you can roll it thinner, the gingerbreads are lush. Thank you very much!!!!!!! : friends: But ... I miss cocoa. Well, I really love gingerbread cookies with cocoa.
I baked small gingerbread cookies, although the bottom did not burn, but they became harder. Oh, I forgot the most important thing! How well the dough rolled out! It turned out smooth!

[Vei]

Vei, ahh, and I thought you were about dots))) hihihi) but I like everything. And I have 30 pieces of gingerbread for 26 and the same for 29))) though the first ones are colored, and the second ones with white icing. And almost all small ones are 6-8 cm))) but still hard))) and without attachments. I could not normally roll a bag ((

[ledi]

ledi, Vera, I tried it with cocoa, I'm not very good. Although I may have put in a little cocoa or a lot of ginger - something was wrong with them. Ginger is more likely. Although if you count the good cocoa with zest, then very much even possible! And how is the zest here, good! ?

[ledi]

ledi, And how is the zest here, good! ?

I didn’t eat gingerbread without a zest. Therefore, there is nothing to compare. I don't want to offend Lisa, the recipe is incomparable! Splendor, texture. softness is all there !!!!! Maybe I really spoiled them with zest. I do not know. But ... I want to say to my taste I like Gerda's dough better, only minus it is that it is hard. I have probably already tried 4 different recipes and I cannot find one that would be tasty like Gerda's and soft like Lisa's. And yet I tried the gingerbread without icing, because it also gives sweetness., Which means the taste is different.

I don't want to offend Lisa,

don't be ridiculous, it wasn't me who composed this recipe)))
but the zest and cocoa are not the topic here. When do you bake the honey cake zest and add cocoa?
I like herdino dough too, but I don't like the fact that it is tough. But they are completely different, it's like what do you like more - sausage or potatoes? both are delicious, but in different ways: lol:

I like herdino dough too, but I don't like the fact that it is tough.

That's it to me! so I'm looking for recipes. That would taste like Gerda, and softness like yours. Now she was laughing at herself. On the table are gingerbread cookies, according to your recipe and mine, which are clumsy, but they are with cocoa. I started sniffing them like a professional sniffer. I realized that the smell is almost the same. Calmed down, it means there is not a lot of zest. And next time I'll add cocoa, you can throw slippers well, I like gingerbread with cocoa, I'll go and eat another gingerbread, otherwise I haven't tasted it yesterday. Lisa, you didn't say anything about the photo. All the same, I was probably offended, I'm sorry

[Vei]

Vei, Lisa, I am also grateful. I wanted to bake gingerbread and could not choose which recipe to bake, but then I saw this new one. Yesterday I started the dough, put everything in the spices, only the nutmeg disappeared somewhere, then I added orange zest. The dough rested overnight and half a day.Nice to work with, but dusty flour well, probably such flour, or the eggs are very large. The dough could have been eaten like that - it was so delicious. But I baked the gingerbread cookies, they rose well, I did not calculate and did not make enough distance between them, I laid out the second and third baking sheets more spaciously. But some of them rose so well that they are a little uneven at the top and, as it were, a bubble below the bottom. I turned them over when I cooled them down, but almost did not improve. Maybe a little flour though? And, I remembered, I forgot to grease them with milk before baking, maybe this also affected. I baked bread, pretzel buns and gingerbread with a conveyor belt, so I didn't look at the notebook again. I gave out to my own one each, I warned not to take the rest, I want to decorate and let them go for gifts. And then you need to think about the house.

[Elya_lug]

Elya_lug, Bubbles appear when the gingerbread sticks to a baking sheet or silicone mat. I always dust the baking sheet myself with flour, and when I roll out the dough too, as a result, each cut out gingerbread is easy to carry and does not stick. BUT if the flour under the gingerbread is not evenly or very much, then it can also swell. And of course, the cut-out workpiece, when transferred to a baking sheet, should not stretch or deform, this greatly affects the blistering.

And yet, after the refrigerator, the dough should warm up well and then it must be kneaded very well.
It is better to adhere to these rules not only for Hungarian gingerbread, but also for any others.

[Vei]

Vei, thanks for debriefing, yes, rather flour is not evenly, trace. will be better.

Lizonka, thanks for the glaze recipe,: rose: here are the gingerbread houses with her covers!

🔗
And my dough is very sticky. And after 2 days in the refrigerator, when it got warm, it was very sticky. I was afraid to add a lot of flour, I thought that the gingerbread would be tough from excess flour .. ((((Therefore, I rolled it through the film, and transferring it to the baking sheet was a continuous torment. And the gingerbread cookies lose their shape. and simple shapes.My gingerbread men turned out to be toast freaks ...
But I really liked the taste, despite the fact that the spices were only fresh ginger and cinnamon

Hello everybody! Maybe someone will tell me, I bought powdered sugar, and the composition also contains starch. Can you use it in this recipe or stomp around to look for another? I really want to bake gingerbread)))

[Lusiza]

Lusiza, you can use it, in all powdered sugar, with very rare exceptions, there is starch, the question is how much is there. But for the test, this is not a critical amount.
Good luck!

[bengella]

bengella, I'm sorry that it was so difficult for you. But the flour had to be kneaded, since it sticks so, then it must be added. You see, I am becoming more and more convinced that the moisture level of the flour and the room has a very large effect on how much flour is required, plus honey and eggs are different for everyone. I was convinced of this both on this recipe and on others. It's just that the recipe here perfectly fit into my home microclimate, everything came together. It's hot and dry at home.
And the longer the dough lies, the less sticky it becomes, even the thinnest and most sticky.
From this dough, you can bake not only simple forms, they blurred in you precisely because there was very little flour, so they floated during baking. When the dough has already lain down, cooled down and makes you want to add flour, then add it and do not be afraid to make the gingerbread tough. During the initial kneading, when the dough is still warm, then you need to be very careful with flour, since the impression of softness and stickiness of the dough can be deceiving due to the temperature of the dough. Then you can no longer be afraid of this.

[tania T]

tania T, Tanyusha, I'm glad that this glaze came in handy for you, I also love it very much, because I don't like pouring for its excessive sweetness and I don't like adding cocoa to the dough.
I repeat, your house is wonderful, I finally saw it in normal size!

Today it was funny! I have one customer whose child loves gingerbread. She often takes it to her. And she constantly asks for soft gingerbread, because she doesn't like hard ones.Once I baked her gingerbread cookies according to Gerda's recipe (and in vain), an urgent order, and the dough was in the refrigerator just in case) and she rejected them. And now he constantly asks why they were solid.
So, she ordered me a gingerbread house. Yesterday I baked Liza's recipe. Today he calls and asks when, for what and whether it will be soft. I tell her that yes, it will be soft, but without cocoa. And then it started, I don't want this, I want the same as before, but not solid. I explain to her that I have already baked that it will be super soft. How she resisted: wall: no, I need cocoa, my child will not have a white one, that he loves the one that used to be, I explain to her that I won't have time to do it with cocoa ... In general, she tortured me with questions and does not cancel the order and she wants a house. It's good that today one gingerbread broke and she offered to give it to the child. We decided that if the child likes it, then we will. She came and took the gingerbread, carried it to her daughter and almost immediately calls and reports back. That delicious, even better than before, we make the house further. FOOH! (Smiley wipes sweat) What different tastes people have !!!!!!!!!!! And at work I was scolded that I please, there is a recipe for houses and it is not necessary to adapt to everyone and please. They said, go near the market, give everyone a taste, and then bake

Vera, in fact, I am also very worried about how much the gingerbread will taste. I try different recipes all the time and let everyone try until mezeshkalach appeared in the hits. But I make houses according to the herdine recipe, and then only because the dough does not rise there when baking, that is, it is easier to assemble the house, and you can immediately decorate and collect, and then let them do whatever they want (either they put them in a bag of apples, even though they gnaw like that )))

Liz, and I made my painted gingerbread according to your recipe, gave it 10 days before the holiday, damn it, my feelings have no limit. She told everything about the apple !!!
And how are your houses? Why are you silent?
And I will definitely bring a photo to the topic and delight the author))))

Sveta, I have houses here for a whole Moscow microdistrict, and not only houses))) I’m not breathing, I didn’t even have time to photograph some (((

Here is my collection! Thanks for the recipe! I will only bake them for myself!
🔗

[fomca]

fomca, Svetochka, thank you for such a stunningly beautiful report! Glad you like these gingerbread cookies!

Lisa, dear, and my big thanks to you !!!!!!!!!!!!!!!
Your gingerbreads have settled in my house for a long time - because it is tasty, not very troublesome in preparation and cutting, the dough can lie for a long time - I kneaded and forgot, there is time - I did the gingerbread. These are the sheep that went to work with their husband today - to congratulate colleagues.
In the decoration I used Hungarian lacquer glaze - a bastard from this method of decoration and slightly cheated - I made my hairstyles from mastic, I was not ready for icing yet, and there was no time to withstand the gingerbread, knead icing, then dry it, so it got out like this.

[NataST]

NataST, Natasha! Awesome sheep! and where do you only find such felling?
It is a pity that you cannot make out the details in the photo, but, as always, you made cool gifts, and there are so many!
and I'm so glad, tra-la-la, that you all like la-la, my gingerbread la-la

and where do you only find such felling?

Hee-hee - cuttings are a printed picture and each lamb is outlined in a template and cut out in a stack, that's the whole secret for you
Thanks for the recipe, well, really delicious and not difficult! And for the glaze a separate THANKS !!!!!!!!!!!!!!!!!!!!!! And there are larger lambs in other topics, for joy that it turned out - I put them in all the gingerbread topics
I liked this lamb - it's a New Year's toy.

🔗 🔗

Lisa, on your advice, added more flour to the dough after the refrigerator, it turned out to be easier to roll out. True, it turned out a little thin, it did not affect the taste. It turned out very tasty, my son tasted it. Frosting according to your advice from Eddie. I may not be as beautiful as the girls, but still glad. Thank you so much for the recipe and help. Thank you from the bottom of my heart! )))))

[bengella]

bengella, my photos are not enlarged, but as I see, the gingerbread was a success, no worse than the other girls! and the gifts you made are very beautiful and delicious !!!
I'm glad I'm getting better already, although it's still strange that you have problems with this test, it is really very enjoyable to work with. Now I have baked so many different gingerbread cookies that even at the kneading stage I already see when I need to stop and add flour almost by eye and without scales. I'm really talking about other recipes, where there is no clear indication in grams of how much flour is required.

If you like lush gingerbread, then roll out the dough at least 5 mm. I just recently bought restraining rings for a rolling pin, but I think you can make them yourself. It became very convenient to roll out the dough.
I'm glad to be useful, I hope that you will continue to bake these gingerbread cookies, because the more you bake, the better it turns out!)))
Good luck in the coming year!

Lisa, thank you very much for a very tasty recipe! The dough lay for about a week and rolled out perfectly. The gingerbreads are delicious and aromatic! The only thing is that I'm not an artist, but I called assistants and had a great time))) Had a lot of fun!
Happy New Year to everyone! Happiness, health, excellent mood and fulfillment of all desires!
Here are my gingerbread cookies (do not scold too much)

[Lusiza]

Lusiza, Lyudmila, thank you for your feedback and report, you have wonderful gingerbread! It's great that you did it right away! Thank you for your congratulations and a Happy New Year!

[Vei]

Vei, Thanks for the recipe !!! The dough is kneaded simply, and the result surpassed all my previous ones (according to other recipes) !!! The baking was not piece, but layered with plum jam and covered with sugar glaze. Delicious, soft. I will definitely repeat !!!

[naya]

naya, Natalia, thank you for your feedback! I am very glad that everything worked out for you, and you liked the recipe. To be honest, I have never baked it with filling, I will have to try.

Dark photo. Corrected a little

Lizok, I sent you a letter there
Wave what you got with a handkerchief. Ok? I need to send a petition to the sponsor. I will wait for your "resume"

Lisa, thank you so much! She baked gingerbread. The recipe, however, is different, but the coating is Hungarian varnish.

Here you can barely see how it shines.

I read that you are using Ukrasovsky dry dyes. So I also have theirs. I want to try to get away from dyes. There is an idea to paint with decoction of onion peel. Do you think something will come of it? Well, of course, this color will not be, but it may also come out well.

[Mona1]

Mona1, Tanya! Wow, what masterful gingerbread turned out!
Everything is done very nicely and neatly! Standing applause !!!

Lisa, I am very pleased that you liked it! Of course, not everything worked out. Ising was probably a little dry. Sometimes the threads broke (or I was leading my hand faster than necessary). But this is actually my second gingerbread in my life, after lambs. And I decorated them for half a day, my hand already fell off and the ridge by the end of the day ached, horror. But I am happy with the result and my relatives were very happy, one might say, in shock. Thank you very much for the science!

Tanya, if your hand hurts so much and is tired, then the icing was cool, you need to dilute it with cold water to a softer and more plastic consistency, there will be no crime. And take in the cornet no more than 1 stl of icing, when there is a lot of it in the bag / cornet, it is hard to press and the hand quickly gets tired.
But your gingerbread cookies turned out to be gorgeous and there is practically nothing to complain about, and for the first and second, they are generally masterpieces !!!!
Merry Christmas dear!

Yes, you're right, I’ll collect 5-6 spoons and be creative, well, as they say, do not run twice. Well, I'll put less. By the way, maybe my icing is not classical, I have -150g of purchased powder and 1/4 tsp of crystalline citric acid for 1 protein (and a bit of vanilla). I do it without lemon juice. Lyuba Prus-2 taught me that year. Maybe it’s not quite right to try with lemon juice?

for 1 protein -150g of powder

for this amount of lemon juice you need 1-2 drops, so you add a lot of acid, you don't need so much. You can use vinegar instead of lemon juice, but it's 1-2 drops!

Okay, I'll try it differently. Thank you! Merry Christmas to you and your loved ones!

Lizochka, how did you describe everything in detail and interestingly !!! Thank you very much!!! I have already baked your gingerbread cookies according to this recipe. You warned that they will grow up, but I didn’t think that so much !!! She took it out, was stunned and scratched her turnip for a long time, where can I attach these chubby now. I liked the taste, scrambled a couple warm and a couple in the morning dry, delicious! My children said that it was delicious, but for some reason they liked the Gerdovskys more. I don't know why, they are more fragrant to them or something. I like both of them, each is good in its own way! Now I have a professional question for you! How do you fill in such chubby? I flooded a few sheep, it seemed like nothing, but they beat the nerves every time, which would overflow across the contour, because they did not come out flat for me, although I turned them over.
Here are 2 sheep from the edges just according to this recipe, and the rest according to Gerdovsky. There is no larger shot yet, I'm sorry.

[Ilona]

Ilona, it's great that you finally tried them))) I would never have thought that there are mezeshkalachki among the sheep. In the photo I do not see a single chubby, and they look suspiciously dark. Did you add cocoa there or baked it for a long time? Or does the photo just distort the colors?
I pour without any problems ... if you really need a flat surface, then do not just turn the gingerbread cookies face down from the oven, but once again press them yourself on top with something even (a board of some kind), precisely with your own weight, and not just the weight of the board ... Squeeze, release, and that will be enough. They will flatten and become flat - fill as you want. But I don’t.
In the end, make the contour for the fill higher (thicker).

Well, the very left and the right sheep are just the same ones. Do not ... They are light, apparently the colors are distorted! Well, what about squeeze ... You softly take them out of the oven or what? I'll take it off for now, they are already hardening and, although soft, but somewhere inside, and like a crust outside, I'm afraid I'll break it, pressing it. And take a picture of your unpainted not from above, but from the side? What to understand the steppe of the dome?

on the first page at the bottom of the last 3-4 photos, it is quite visible there, it seems to me. I just have nothing to photograph right now ...

I rummaged in my gallery, found a photo of a gingerbread from the first test batch according to this recipe, it is really ugly, I did not have time to learn this whole letter by that time, I did it before the courses. At the dawn of my gingerbread baking))))

Liza! so I brought mine ... here and above and below and before baking ...

They are chubby enough !!! But the filling on them holds well !!!

[Matanya]

Matanya, Tanya, thank you very much for the photos! Merry Christmas!

Wow, how plump! Well, like me! But I don’t know how the fill will hold and the middle will not go bald and the edges will not merge? Liz, and you fill them with consistency, as Nastya teaches, on the count of 10? Do you take 1.5 or 2 for the circuit? I don't want to miss, but there are hearts in my plans ...