Mezeshkalach - Hungarian honey gingerbread

[Masinen]

Masinen, Mashulya, good luck! I will look forward to the report, you are not the main thing for them. They should not be dark or tanned. Remain relatively soft after baking.

I baked a bunch of gingerbread and half the dough left)


Then I'll bake it again)
Now I wait 2 days and make the icing, right?
And after the glaze again two days and you can draw something?

Masha, if you want to paint them for yourself in order to eat quickly, then you can draw straight today.
And if you have gifts, then leave them to dry for a couple of days so that the drawing will stick tightly to the gingerbread.

Yes, I wanted to just practice and give one or a couple, if it turns out ok)
Can you paint without glaze or is it better with it?
By the way, they are very tasty))

with glaze it looks very beautiful and elegant, but beautiful without it.

[Vei]

Vei, Lisa, baked gingerbread according to your recipe - very tasty! Presented to grandfather and dad. Decorated for the first time, so never mind

[julia_bb]

julia_bb, Julia, class! I also liked the jewelry, it's so touching - my grandfather
I'm glad that I liked the gingerbread, thanks for the report !!!

Liza, thank you)) With my daughter, we will draw for my grandmother and aunt for March 8 - I liked the process very much)
Thank you for a wonderful master class

[julia_bb]

julia_bb, Yulenka, I am so glad that you and your daughter have such wonderful plans! Good luck, I'll wait for the March 8 gingerbread)))

Well, here are my first gingerbread))
Sweaty while painted))
Well, how it happened, it happened)


And there are still a bunch of gingerbreads left, but I can't take any more.

[Masinen]

Masinen, Masha! class !!! Excellent gingerbread turned out !!!
And if she did cover it with red glaze, it would have turned out even more elegant!
Well done! Did Yasya help?

Oh thank you))
Yes, straight, helped, I spent the whole day without her mulberries)
She helped me bake them, cut them out.

I can say that it is not easy at all.

Thank you for the gingerbread school))
True, big, where is the inscription, I screwed up, maybe there is no eye gauge for the inscriptions))
Need to train)

Liza, tell me, on that page I read that gingerbread is baked, then after a couple of days they are covered with lacquer glaze, then after a couple of days they are painted.
And I varnished my mittens and boots right away when baking. For example, I know that approximately gingerbread will be baked in 13 minutes, then I bake them for 10 minutes, then I took it out, smeared it with varnish right there, and put it back for another 3 minutes. It is not right? Yes, even before baking, I greased it with milk, of course.

Yesterday, finally, I got to the oven. The dough had been in the fridge since last year.
It was very difficult to knead, but I was 10 seconds. into the micra and voila.
The gingerbread cookies grew very well in the oven, it is a pity that they are in height and not in width. The result is very small, there is simply no place for drawing. But I don't care, in a couple of days I will try what thread to depict on them.

[kolobashka]

kolobashka, Vary, what size did you bake the gingerbread?

5 cm. Diameter. There are no more molds.

Varya, then it's better to just cut it out with a glass.

And the glass is wider?
I tried it with a glass, its edges are not sharp, it's hard to cut, and the molds are iron.

[Vei]

Vei, Liza, can you replace sugar (powder) with honey completely in the recipe? And in what proportions, if possible?

[NataST]

NataST, Natasha, I haven’t tried to do that, I can’t say anything. Of course the dough will become more liquid and sticky, but why do you need it?

There is a friend who cannot use sugar, she tried gingerbread with me, liked it very much and wants to make it, but replace the powder with honey or fructose as a last resort

you can safely change to fructose.

Lizaaa, I'm here today your gingerbread baked Even tried to decorate Nifiga, I did not succeed beautifully ... but for the first time ...
The dough is left, then I'll buy the powder in the store, maybe it’s better to try icing, I’ll try again, I’ll tell them an interesting lesson

[vernisag]

vernisag, Ira! I am glad that you decided to bake them, I hope you liked the taste
you got them very nice, only icing seems to me not whipped well enough, and the powder is probably coarse. The icing is grainy even after drying, but should be smooth, shiny and uniform. But I drew it well!

Lisaaaaaa! I'm here with a report on your gingerbread. They were probably the first three days soft without any apples. I applied varnish to them immediately after baking. Holds up perfectly. The blanks lay with me for about two weeks. Exactly two weeks. Baked on February 11 and covered immediately. But I painted a few pieces yesterday and today. Of course they are already dry. True, I kept blanks for two boxes with apple slices. They are still soft. In short, that's what I got.



As for the taste. I ate all the illiquid while still baking them. Very tasty. Moderately sweet and quite crumbly.
Lizok, thanks for the recipe. It is quite simple to make and bake.

[Husky]

Husky, Ludaaaa !!!! What a beauty !!!!!

and the powder is coarse, probably. Grainy icing turned out even after drying

So I just spun sugar in a blender and sifted it, kaneshna grainy
Thank you Lizochka! Of course it's delicious, the children have already learned almost everything

How do you girls turn out beautifully, I'm just in a swoon
I want that too ...

[Irochka]

Irochka, come to us in the gingerbread and cookies theme, with your talents you will succeed right away! I’ll be happy if you will be honored and start at least sometimes to paint gingerbread!

I have no paints, no confectionery bells and whistles, nothing vapcha I just found parchment, which is a hundred years old ... And where are the paints sold? Lizochka, and what do you put on the drawing, what do you get the sacks from? A piping bag with a nozzle or parchment?

Lizochka, and what do you put on the drawing, what do you get the sacks from? A piping bag with a nozzle or parchment?

I mostly have a pastry bag (25cm) with an adapter and attachments, sometimes a cornet made of baking paper with a attachment or a cornet made of film for flowers without a attachment.

[Husky]

Husky, Lyudochka, what beauty have you created! I imagine what a delight it will be when receiving such a gift
And how did you bake the box / on what?

Thank you girls !! This box was cut out using a tea box.



Now I collect all sorts of tea boxes.

She baked the side part for the box with a strip and, while still warm, immediately laid one outside the box, and the second inside the box. The one inside is better. There she better lay down in the shape of a box and held the joint well due to what was inside. The outer strip kept moving away from the box wall. I had to hold her all the time. The joint had to be masked with an icing pattern. For symmetry, on the opposite side, I repeated the same pattern as along the seam.
The box was presented yesterday. There were a lot of nuts and ahs And only now the customer phoned (but it was a gift to her) and said that they did not dare to start eating it. At first, everyone took pictures with her, then they dared to eat the gingerbread that were inside the box. And only in the last place they dealt with the box.
Liza, gingerbread, they said, were beyond praise. We liked it very much. They said they were very fragrant and crumbly.
So I am with another thank you !!

And only in the last place they dealt with the box.

Fiends of such beauty have devoured this, it is necessary to put it on the shelf and admire, admire ...

Liza. I do not understand something with gingerbread.baked on Thursday, decorated on Friday. on Saturday I packed it and everything is on the board exactly, today is Monday, I went to check them, and they are VERY SOFT! well, it just seems too much to me. a feeling that they are holding due to the filling with icing. this is the eight gingerbread. and on the reverse side along the edge of the gingerbread it seems like moisture, the aroma is worth it, of course. complete delight. but now I am worried about the question they will last until March 8, will they not deteriorate? and what went wrong? maybe packed too quickly? didn’t let you stay longer with icing, did the excess moisture evaporate? when packed were soft, but not too
I just unpacked them all and put them near the stove to dry, right?

[DaNiSa]

DaNiSa, Alena, honestly, I don’t know I have never had this. I have never decorated them with fill, only Hungarian lacquer. And I always let the painting dry very well.

Lisa, I'm reporting! suddenly which of the girls is useful. Yesterday I untied the bags and left them open near the cooling stove, but I pulled out two, the Schaub seemed to dry out, otherwise they seemed to be bent in their hands, they became so soft .... in the morning, the first thing I did was rush to them - everything is fine! they dried up and stopped crawling in their hands. everything is fine with the filling, nothing has broken off. I tied everything up again, Schaub did not turn into stones! conducted an investigation, it was too humid in that room, it turns out my mother was watering the flowers and not watering them enough, left an open watering can right next to the tray with gingerbread, and they absorbed so much moisture! and what they have become delicious !! just melt in your mouth! I'm just such an alarmist!

[Alyona]

AlyonaIt's great that you did it so accidentally. We received so much new information at once !! Thanks for sharing.

I have sooo dry air at home, so I can't repeat your experiment. Even my cups evaporate water very quickly ...

oh, no need to repeat it, I was shocked by him ... glad if other girls avoid my mistake

I haven't looked into this Temko for a long time, but here is such beauty. Again I want to gingerbread. And once again I want to thank Lisa! : girl_love: At first, all the gingerbread we had quickly eaten, and then somehow stale. Those that were stale were from the last batch and were covered only with red glaze, the hands did not reach the painting. So after resuscitation with apple slices, it seems to me that they began to taste like an egg, and the aroma of spices became much less. And my 5-year-old granddaughter said they tasted better before. From the first batch, I left a couple for testing a year later. I wonder what will happen to them. But for myself, I concluded that they should be eaten immediately.

[DaNiSa]

DaNiSa, Alyona, and specially put a watering can next to, eh ??? I really dream of soooolsty and soft gingerbread !!!

[Mom Tanya]

Mom Tanya, you can not bother with a watering can, put a cup of water so that you don't even need your teeth later, you can use your lips

I also baked it and coated it with icing, only I didn't have red dye. Poured pink)
And on one gingerbread the bubble was swollen, so I took a spatula and slammed it right in the stove and it turned out without a bubble))


Lisaaa, thanks again!
I will also put the dough on the gingerbread))

the bubble was swollen, so I took a spatula and slammed it right in the stove

OH I CAN'T !! laughing like crazy! I directly imagined this picture, as Masha at the ready with a spatula ... once, once, slap you. ish decided to bulge

[Alyona]

Alyona, for that without a bubble
And he stuck out on a big gingerbread, and on the smaller ones, none))

Here, I could no longer)
Icing began to get stuck in the nozzle, I can't understand why.


Honestly, I took my soul away !! Straight relaxed and went into gingerbread!

Mashun, even, smooth turned out And I have even zapuziril all this time And with these nozzles I didn’t steam yesterday, I painted with a brush and the FSE

[Irina]

Irina, and hde photo? !!))

[Masinen]

MasinenTo avoid bubbles, you need to roll the gingerbread cookies with flour and bake on a baking sheet sprinkled with flour. And during transfer, do not stretch the dough piece, do not deform it.
I’m very glad that you liked to paint the gingerbread cookies, so it’s still hooked! I have not yet met people who would not like this process))
and your donuts are great! very lacy and delicate!