Mezeshkalach - Hungarian honey gingerbread

Today I dried the gingerbread cookies smeared with glaze in the oven on parchment, they did not stick, although the glaze cut a little

Girls! And I need information on how to make gingerbread from one portion of dough! For example, I need 45 rectangular gingerbread cookies measuring 5 by 10 cm. One portion of dough is enough for me ???

Light, I think not enough. It also depends on the thickness of the rolling. But you'd better ask Lisa. The last time I skated plump, I got plump, but of course the way out is small.

[The dish is designed for]

Lisa's Recipe says:
The dish is designed for 40 pcs, size 8x5 cm
But it is better, of course, she will clarify herself)))

Means definitely not enough!

[Yulia]

Yulia, Ilonathank you girls! And I didn't even notice !!!

well, that sorted it out without me, well done))

[Vei]

Vei,

oh, Lisaaaaa! well, so yummy !! Thank you great! I made these gingerbread today, I feel the current and I will bake for myself. and I liked the glaze! I did, so immediately the difference is huge, I didn't cover some on purpose, for comparison. kanesh the decoration is so-so, well, the hands are not growing from there, so I'm waiting for the little tips, maybe it would be better that I console myself

baked, as they cooled (after 20 minutes) covered with glaze, again in the oven, and after 3 hours painted (there was no time to give a couple of days so that everything would dry out), in the morning in a bag, the gingerbread cookies are soft and fragrant and not at all crackers

[DaNiSa]

DaNiSa, beautiful gingerbread, everything is fine with your hands! And why didn't I immediately cover it with glaze, why wait for it to cool down, and then back into the oven?

[Elya]

Elya, thank you so I began to cover, but the glaze, it feels like it grabbed and rolled down behind the brush, the yolk must have been fried, and when I smeared it on the cooled ones, everything is fine! nothing flowed, did not drip, lay flat.
but in the oven you need to disinfect the yolk, it's still raw ...

[DaNiSa]

DaNiSa, strange, but I covered right after the oven, the yolk was not baked, but I had a liquid mixture. Lisa and Lera said that perhaps they added a lot of milk and the freshness of the egg also affects the thickness.

but I didn’t start making too liquid icing, I didn’t want it to drip and sprinkle everything around, but I had an egg right from under the chicken, but what do I need?

[DaNiSa]

DaNiSa, any egg, just adjust the amount of liquid, you did everything right.

[DaNiSa]

DaNiSa, Alyona!!!! your gingerbread cookies are super beautiful and wonderful! In principle, you did everything right, the main thing is that the icing does not break off from the gingerbread that dries up with sweat. To do this, they are pre-dried.
Your painting is wonderful, you will receive small tips and you will be a trump card in our gingerbread theme!)))
I am very glad that you liked the mezeshkalachki, bakes for the delight of the children!

Liza! Help! I baked the gingerbread cookies, dried up for three days. Painted. And they will pick it up in 10 days. Where do I need them? They lie in a cardboard box, covered with a linen towel. Already hard. To pack? I'm worried, I did it early, there will be crackers. I'm also unhappy with the coloring ... In short, I was upset (

Sveta! Please show me your gingerbread! I'm 100% sure they are awesome! I would pack! I left myself a lamb as the mascot of the year, there are no changes hanging in the kitchen - packed. And if they become softer and better.
Liza, I'm sorry I got in

[Alyona]

Alyona,, and show us ?! ; -D Wouldn't come in here and see!

[Vei]

Vei, Liza. Thank you! nice

[ledi]

ledi, oh, I run, I run, I carry to the general Temko

[fomca]

fomca, Sveta, you can already pack, though they will not become softer anymore, only if together with an apple. I am sure that they turned out beautiful for you, you do not have others))

Liza, did I understand correctly that if the gingerbread cookies are immediately packed, then they stay soft longer?

[DaNiSa]

DaNiSa, Alena, yes. But they will still dry up over time and then the icing will break off from them. And if you first dry and paint, then no. It all depends on how long they will be stored. Dried can lie for a year.

Liza, thank you, I think the clients have already eaten them, without waiting for Valentine's Day
I'm worried about my evens, I will decorate tomorrow, and they just lie not covered with anything, I think they will dry out a lot ... and although they will take moisture from icing, and then I will immediately, raaaz and in a bag

I think they will dry out a lot

I think they will dry out a lot. If you eat right away, keep it in the bag better.

yeah, thanks, so I will!

Lisa, they're awful! The icing fill has dried and become dull, slightly rough. Apparently I diluted the icing with water. Damn, in general now I'm worried that they've dried up! And how can money be with people? There are also a lot of gingerbread - 43 pieces !.

Sveta! show me, we'll tell you for sure - is it as awful as you see it!

Light, show me, if you want, then in HP or OK.

... and although they will take moisture from icing, and then I immediately put them in a package

Svetik, and why did you decide that they will take water from your ice? Well this is sugar !!! He can only take water on himself. From aisig, nothing has ever sagged and moisture has not accumulated in me, do not even hope. Here only fructin will help you. And there is also an old way to soften stale gingerbread - put it in a place with freshly baked bread, but I did not check it - I have not baked bread myself for a long time.

[Ilona]

Ilona, I'm Alena!
and by the way they became softer, and I raaaz them and in the package! but this is due to the fact that the icing was already overnight. and there was a little liquid, there were not enough sappies, but I just mixed and did not beat, I just made a half-fill, such half-faded patterns. like a cat, and softened

Here are my gingerbreads, not everything here! I'm afraid to soften them with icing! I packed everything.
🔗

Light, what I need! I'm going to do these too! What did you write? I want to try with yellow icing and top with canurin, will it work? And I baked rectangular, not rounded, that's not right, right? You have made excellent gingerbread! It's a pity the names are hard to see

Vera! I am terribly unhappy with my gingerbread! The inscriptions are disgusting! Gnarled! I wrote with Ising.

Well, as always, you are very self-critical of yourself. All right! Iceing without gold?

No, they are not visible close and they are packed - it saves them now! Yes, icing without kandurin.

[fomca]

fomca, Light, everything here is great - great gingerbread! And you can look for flaws in your works, but without the fanaticism inherent in you and not tell anyone about them out loud, since they are not visible even under a magnifying glass!
Everything, with God, you do what you love with a good attitude and a worthy assessment of yourself! I love you and your work, you -: a-kiss: the biggest smart girl!

my gingerbread, not everything here!

Sveta, I'll tell you without embellishment ... well, everything is fine, well, what are you really! I there HOW presentedaaa, but here it is absolutely excellent!
you just treat baking as a sculpture, that for cakes, that now for gingerbread! and you start looking for flaws in them ...
and I really liked your cookies !!

Here are my gingerbreads, not everything here!

Sveta, great work! And what is interesting, here it is necessary not only to know the pastry, but also to understand the ranks of the military. Know to whom and how much and where to sculpt the stars.

Good day. Can you just use sugar instead of powdered sugar in the recipe?

Liz, I don't remember how you answered the question about butter.
Can I replace it with sunflower?
Tomorrow post, and I decided to make your gingerbread cookies))

can I just use sugar instead of powdered sugar in the recipe?

this is undesirable, since the sugar will not dissolve completely and will crunch on the teeth in the finished gingerbread. Some of the girls have already gone through this.

Yeah, even powdered sugar will crunch?
And if you heat and melt it? Won't work either?
If you can't, I'll do it with a creamy one.

Can you replace it with sunflower?
Tomorrow post, and I decided to make your gingerbread))

no, Mash, you can't get liquid vegetable oil here. If you really can't stand it, then it is better to use margarine. But here the ready-made gingerbread has such a delicate honey taste and smell that you can spoil everything with margarine. Although I have not tried it, it may be fine. But there and then all the same eggs in the composition. So this is no longer a lean option.

Oh, exactly! I didn't even think about eggs!
Well, okay, I'll do it according to the recipe))
The husband is going to fast, then he will do without gingerbread)

Oh, I have another question
And what to knead? Hook and K-attachment?

And what to knead? Hook and K-attachment?

I mix with the K-attachment.

Yeah, I also mixed K)

Thanks again)

And I always melt sugar along with butter and honey. At the same time, he also does not dissolve entirely, but it seems to partially dissolve, and the rest is, as it were, soaked, and when mixed with the rest of the ingredients, it dissolves. Does not crunch on the teeth.

She took the dough out of the refrigerator. It turned out as it should, they can be easily rolled out and it is not solid and not liquid)
And yesterday it was like a mess and I was afraid that it will be like this today)

In general, the main thing is not to pour flour, even if you really want to))
Now it's warming up)
Today I will bake gingerbread cookies, uraaa !!
Am I really going to do them, I was going so much, it's just horrible)