Mezeshkalach - Hungarian honey gingerbread

[Vei]

Vei, I'm only for MK !!
You just whistle)

Lisa, I'm with my last gingerbread cookies according to your recipe.
Gingerbread cookies, those that are baked thicker, remain soft for a very long time.
As for me, the gingerbread cookies are a little sweet, so solid icing is very suitable for them. True, this time I did not do a solid fill.
This time, icing was made from dry protein. She did it according to the proportions that Nastya gave. But I got it very cool. I had to add a whole tablespoon of water for 1/2 serving.
Lisa, you didn’t ice with powdered protein?

[85g water]

Lisa, you didn’t ice with powdered protein?

Luda, I make icing only from dry protein, which we took from Nastya, I really, really like it.
I take 15 g of protein 85g water, mix thoroughly until lumps are removed and leave for several hours or overnight. Then I grind it again until homogeneous, to be honest, I don't even pass anything through a sieve, I already see the correct state and combine it with 455 g of powder, sometimes I even add 500 g, if I know that I still need thick icing with hard peaks for flowers.
First, I pour all the protein into the Kenwood bowl, while I must scrape everything to a drop with a silicone scraper, and pour the powder on top. I have the powder from the Sahara, I sift it for gingerbreads simply through a triple sieve, for cakes through organza. And I beat with a beater (K-nozzle) to soft peaks at speed 1 (sometimes briefly 2).
Aising is great!

[85g water]

Luda, I make icing only from dry protein, which we took from Nastya, I really, really like it.
I take 15 g of protein 85g water, mix thoroughly until lumps are removed and leave for several hours or overnight. Then I grind it again until homogeneous, to be honest, I don't even pass anything through a sieve, I already see the correct state and combine it with 455 g of powder, sometimes I even add 500 g, if I know that I still need thick icing with hard peaks for flowers.
First, I pour all the protein into the Kenwood bowl, while I must scrape everything to a drop with a silicone scraper, and pour the powder on top. I have the powder from the Sahara, I sift it for gingerbreads simply through a triple sieve, for cakes through organza. And I beat with a beater (K-nozzle) to soft peaks at speed 1 (sometimes briefly 2).
Aising is great!

Good afternoon, Lisa. Sorry for wedging in. What is Nastya and where can you buy protein powder? In tasteless, no.

[Lada2014]

Lada2014, Lena, this is Nastya Sitdikova, when she comes to Moscow with courses, she sometimes brings dry protein, but this does not always happen, since she has to carry a lot of things with her for the courses, so she tries to avoid overweight.

Dear gingerbread bakers. Tell me where you buy dry protein. You are welcome.

[Lada2014]

Lada2014, here's a link to protein powder
🔗

[Lada2014]

Lada2014, here's a link to protein powder
🔗

Thanks for the answer. How does this protein work? Did you make icing out of it?

I don't, but I read that sports protein is great.

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

In this case, the gingerbread cookies will be softer after baking and, accordingly, less stale for a longer time.

[Ludmila]

Ludmila, what a beauty that !!! And why do they cool down and become hard and light the next morning? Or do you keep them in a bag?

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

Exactly! I had a non-liquid container in my container for a day with apples and at least horseradish ... so the children ate semi-dry))

But for myself, I concluded that they should be eaten right away.

Exactly! Without leaving the baking sheet!

DaNiSa, Alena, and specially put a watering can next to it, eh ??? I just dream of soooolsty and soft gingerbread !!!

I'll put it too)) It won't help me, I'm sure. But I will!

Lisa, you didn’t ice with powdered protein?

Uh-huh !!! And I, like Liza, took the squirrel from Nastya and am very happy! It's just unusual for you that it is thick. This is how it should be! And it is stored from dry protein longer without souring, I noticed! Ooooooooooo liking that he's tight!

[Ilona]

at the expense of the watering can next to the gingerbread ... continuation of the story so to speak
I still have 3 gingerbread, filled with icing. they hardened so decently, well, I put them in a plastic container and put a bowl of water to them, well, I have no apples ...
They stood the night, they got a little softer, well, I think, let them stand for a few more hours, I'll get it for dinner, and stand on the table, and then the husband sharply jerks the container to move it to another place, all the water splashes out !! Well, I think - gingerbread kaput! I took them out, they creep in my hands, I'm so calm, I put them near the stove and left them to dry, they dried up, but they became soooo soft, even cooler than those first! the fill was really crumpled a little, it became so speckled or something, as if it was flooded with non-uniform icing,
Ilona, you put a bowl of water and lock the whole thing in a container, it will help you for sure!

Ilona, ​​you put a bowl of water and lock the whole thing in a container, it will help you for sure!

Yes? With my Melantha current such outrageous tricks to do! ))) Will collapse! Then you have to contrive to find a free space in the closet!

but with Melantha, yes! business will go even more fun, my imagination has played out lately - either I imagine Masha guarding bubbles on gingerbread, then Ilona with a cat soak gingerbread

And then there is nothing to imagine! It will be like this!

And when I made a gingerbread from Old Polish, it was like this!



and half a minute later like this!



There are still a bunch of pictures with the inclinations of an impudent gray muzzle on my patrimony!

So! Well, with the cats, go from here to the topic with the cats!

what kind of dislike for living creatures? Allergy? ))) We're on the topic! Don't you see that we are soaking the gingerbread and taking off the tasting))) Now Lizka, I solemnly transfer you the right to bear the honorary name of Megera! Gyyyy .... now you are water! I'm out of the house!

floodler don't pour water on the mills!

I'll put it too)) It won't help me, I'm sure. But I will!

I put water on a dish with gingerbread, and on top with a film. Became soft. but I don't remember what recipe it was. I liked it even more with water, maybe not the aroma of apples.

[Husky]

Husky, Lyudochka, I will not stop looking!

floodler don't pour water on the mills!

Well, let it be bored with you, I'm leaving, don't ... I'm leaving!

I put water on a dish with gingerbread, and on top with a film. Became soft. but I don't remember what recipe it was. I liked it even more with water, maybe not the aroma of apples.

Vera, did you do this for yourself or for sale? I still can't figure out when to pack in bags. So I baked it, I have it on my table from evening to morning, half a day, then I put it in a saucepan with a lid, somewhere as it turns out, either on this day or the next I decorate it with icing. They dry again for half a day somewhere. And then I'll pack them in zip-lock bags. Toko started doing this a week ago. They are not soft already. Do they soften when closed, or you must first hold them with water, and then pack them. And if they soften, then in a sealed form, will the icing damp?

only for myself! I made a conclusion. It is necessary to bake in small portions and decorate in two or three days. dry and pack. They will be softer. And I baked 50 pieces and they all dried up while decorating

Do you have them two or three days after decoration? It somehow turns out that I decorate during the day, and the next morning it's already dry icing, and lines, and fill. And I will pack. Or do we have to wait for the gingerbread to dry up more? Here I also have one fear. I want something soft. What if it is soft, that is, it contains moisture, I will pack it, and he will take it and become moldy. Of course, there is sugar and honey, but I slightly reduce the sweetness, and that is hefty sugary. So I'm afraid of that.

dry immediately with icing, quickly. Baked ones need to be decorated in two or three days. The faster the better, so as not to dry out completely. After all, the oven is reluctant every day. Now Liza will drive us away from here Nothing molds

I diminish the sweetness a little, or it is hefty cloying.

Tanya, are the gingerbread cookies too sweet and sugary for this recipe?

Liza, do you think you can pack soft gingerbread? icing will not crumble? otherwise I argue, thoughts out loud, but I myself did not do that

The author of this recipe (and not only her, but also other Hungarian craftswomen) emphasized that it is necessary to paint after the gingerbread is dry so that the icing does not chip off. I did not set up experiments, since the work is not small, and I would be sorry if everything went wrong. A friend of mine painted on fresh and kept them in a jar, she kept everything and the gingerbread was soft. But she does not bake to order, but for herself, so I did not risk repeating.

Oh, Lizochka will chase me right now too. I have Toko Hungarian lacquer glaze from here, and the dough turned out to be some kind of my own, by trying different recipes, but according to the ratio of flour-honey / sugar, then I get less sweetness, I have 150 g of honey for 550 g of flour and 150 g of sugar. 2 eggs. But, while I'm experimenting, I'm playing with flour too. I add both whole grain and a little rye. Okay, I’m sorry, but we’ve put something wrong in your Temko.

[Mona1]

Mona1, Tan, mezeshkalach is generally not sweet at the exit.

the gingerbread will dry out

to hardness ?? Or just lie down for a day? I never decorate the same day. But I think for 2 weeks I kept them on the table in vain while I decorated them, they became completely solid during this time

I have that 2 days, that 2 weeks - it will turn out equally dry)))

And mine! Dry and light in a day! A cool recipe, the gingerbread cookies are not weighty and not sugary at all!

but mine are soft and stay for more than a week! see at home high humidity

here they are, specially baked in advance, and for 10 days they have been packed, I check them - soft
I'll go to Liza plus for the recipe I'll put a waste this is my favorite dough

We have, judging by the rate of evaporation of water in the humidifier and, sorry, wild dryness in the nose, etc., no moisture at all. Desert.

see at home high humidity

Alena, do you remember I wrote about the gingerbread fall from the Christmas tree at my employee's? The dry gingerbread is soft because it is wet! And I gave it to her, stale, dried up!

[ledi]

ledi, but for sure! I remember this story! Don't you remember how many days later she started having a gingerbread fall? how long did it take to soften the gingerbread?

She hung them without packages! I'll ask today

This does not threaten me, like Ilona I have a desert (((

It's better for health than dampness

no, no, there is a little wrong wording, not DRY. a HUMIDITY of the air!
high humidity leads to dampness yes! for example, we have a humidity sensor in the room, it shows 57%, this is just for the winter period, but in general the normal humidity for a person in an apartment should be 60-75% in summer, 55-70% in winter. if dampness starts more, it will be less reflected in the person in terms of health. in general, deviations there and there are bad.
this is probably why these gingerbread cookies are comfortable in our house, they do not dry out much

[Alyona]

Alyona, my employee's gingerbread began to break off from the Christmas tree on the 4th day. in her apartment it was damp and the gingerbread was hanging on a natural pine tree, after all, moisture from her too!

oh, in 4 days? this is a lot of humidity .. for some reason I imagined that half of the winter she hung

Thank you so much for the gingerbread recipe! At first I thought that the gingerbread would be terribly sweet. But they turned out to be simply excellent! The dough was aged for a week, then dried for 4 days with the glaze. As a result, I now have beautiful crackers decorated with icing. I read on the forum that they put a piece of apple in an airtight container with gingerbread. How many to keep there? They have been with me all day and have not yet softened. The gingerbread cookies turned out to be 0.3-0.5 cm thick.
And on the 3rd day of drying of the glaze, some of the star-shaped gingerbreads have corners slightly raised (?). This is normal?

By the way, I have a pile of gingerbread in my saucepan. And how is it correct? in one row?

[Lanochka_3009]

Lanochka_3009, Svetlana, I usually put the gingerbread cookies in one layer, then they will have time to soften. I'm glad you liked the recipe. Of course, they are most delicious immediately after baking.