Mezeshkalach - Hungarian honey gingerbread

Lisa, after baking, it's a fairy tale! And if you do not cover with Hungarian glaze, then you also need to wait 4 days?

[Lanochka_3009]

Lanochka_3009, Sveta, if you do not need to paint with icing, that is, with protein-sugar icing, then on the contrary, you do not need to dry the gingerbread. Store them in an airtight container and they will remain soft. If you cover only with red Hungarian varnish without subsequent painting with icing, then you do not need to wait anything at all, you can paint red immediately after baking and in an airtight container. For about a month nothing should happen to them.

[Elizabeth]

I wanted to bake Easter cakes this year.
Elizabeth, I chose your recipe.
I've already kneaded it, and now I don't know what to do ...
Does it make sense to put the dough in the refrigerator for a day and a half? Or do not put it, and bake tomorrow.
It turns out that by Saturday evening I should have the gingerbread cookies ready, after baking they lie for two days, plus I give myself two days for painting, in total for four days, just a little bit is left for the refrigerator
Liza tell me what to do

[Corn]

Corn, Julia, if you sell these gingerbread cookies quite quickly, then there is no need to dry them before painting, so the time for the dough to rest will be longer. On the other hand, in the original recipe, the dough lies on the table overnight, I just usually don't have time to bake right away, so I'm stretching this story for a long time.

Thanks for the recipe! I really liked the gingerbread and it is not difficult to cook them. Soda was added to honey when heated in a steam bath with oil.

[Surname]

Surname, Julia, I am very glad that you liked the gingerbread cookies, bake to your health!

[Liza]

LizaI am probably the most stupid student of the gingerbread business
I baked the first batch today - everything is fine, except that I really feel the taste of baking soda ... there is still a part of the dough left - nothing can be done? What do you think?

[Corn]

Corn, Yulia, I'm sorry, but this happens, it depends not only on the amount of soda, but also on the quality of the soda itself. I switched to Dr. Etker, it doesn't smell that strong, and try to add one third less of it and not to flour, but to honey.

I also want to say about soda, yellow lumps began to appear in my baked goods (not gingerbread), I could not understand what it was. Turned out to be soda. I learned that soda also has a shelf life of 3 months, I thought that it was eternal, and the older it was, the more it felt in baking, or the whole thing didn’t go out.

[Lizonka]

My dear, our proud "Varyag" does not surrender to the enemy
Today there will be a new dough ...
I think I can put the baking powder in the dough, Dr. Etker's soda is unlikely to be found.
Lizonka, I also think that I may not have warmed up the honey enough, then I put the soda in the honey. In general, I took apart the process of my kneading dough by the bones ...
Elya, thanks for the info about the soda, I looked at the pack it says - the shelf life is not limited.

[Yulia]

Yulia, and you in Primorye can have some other baking soda, not domestic, but imported? As if I switched from ours to imported ones, I stopped feeling the smell sharply. BUT Ale is right, the longer the soda is, the more it smells. I would not completely switch to baking powder, I would still put a third of the norm with soda, and the rest with baking powder. Good luck, I will wait for the results!

Lizochka, I made them!
The dough was in the refrigerator for 5 days. I wanted to make bulky eggs from it, but alas, the fokas failed

Here you can see that the icing with bubbles went on some, and some are smooth, why I didn't understand I did everything in one batch
And here I painted it with icing, for the first time, so it's crooked of course ... but myself

[Alyona]

Alyona, but in my opinion, very beautiful gingerbread turned out!

I got infected with gingerbread and put the dough. Half portion (there was no more honey). For the weekend I will bake ..... if I understood correctly, then for even gingerbread it is necessary to bake on a baking sheet with dusty flour and grease with cream on top. And try to fill in a few days when they dry up?

I baked for the last time, the paper was torn and had to be on a bare baking sheet, greased with oil, dusted with flour, just a song! Here are the tips in one ear ... but I certainly won't forget from personal experience. I can even show a part.

[prona]

prona, Natasha, everything is correct, if you decorate, then it is better to let it dry, although if you eat at the same time, then you can not dry it, but draw and then eat.
Varya, I'm talking about the same thing, but you make gingerbread very beautiful!

[Vei]

Vei, Thank you! We will eat right away, for a start I want to master the recipe and see what happens with painting and filling. And the husband will not work out unsuccessful gingerbread.

Lisa, thanks for the delicious soft gingerbread recipe! These are the puffs I got. These are cakes from Minecraft

[Natalia]

Natalia, Class !!! And decorated with what - mastic? Such a stylish sweet table !!! Thanks for the report, very original gingerbread turned out, I'm glad that you liked it too!

Lisa, thank you))) Yes, she decorated with mastic and ready-made small beads. Unfortunately, there was no time to experiment with icing, so I took familiar materials.

Thank you very much for the recipe! The gingerbread cookies are delicious and aromatic. Soft. I did 2 prototypes with an interval of several days. The second attempt is more successful. Several questions came up:
1. On some, the dough is torn or cracked. Is it because of the amount of flour?
2. If you make it a little thicker, about 0.5 cm, then they do not turn out to be even for filling. Or is it necessary to increase the area of ​​the carrot accordingly?
3. If sticks are inserted, then in Hot or warm gingerbread?
That seems to be all ...
I'm not going to show my attempts, it's a shame ... But they ate all of my own and even praised my father-in-law (for the second time in 5 years!). Only, they say, it's a pity to eat - beautiful.
Thanks again!

[Natasha]

Natasha, I am glad that all the gingerbread were eaten and with pleasure!))

If you make it a little thicker, about 0.5 cm, then they will not turn out to be even for filling. Or is it necessary to increase the area of ​​the carrot accordingly?

I usually roll out just about 5 mm, and for large gingerbread (more than 20 cm) I roll out + - 1 cm. If the gingerbread is less than 10 cm, then you get a bun. I paint round and so, but before, I still laid hot gingerbread on a flat wooden surface face down and under a slight oppression. They aligned well.

If sticks are inserted, then in Hot or warm gingerbread?

I insert the sticks into the raw dough, everything went up perfectly for me, everything was fine. Or insert a stick greased with icing into the still warm (or rather soft) gingerbread and let it dry.

Lisa, thanks for the detailed answers! I will try further!

I stick sticks in raw dough,

yes, just pay attention that the dough is plump enough and the stick fits neatly into it so that there are no obvious bubbles and clumps on the gingerbread. In any case, try to do it differently.

I put sticks in hot gingerbread, they hold well. Conveniently, if you bake a lot, then the sticks on the baking sheet do not take up space

I want to say thank you so much for the recipe, everything turned out just super ... and what a taste, awesome

And I kneaded the dough a month ago, everything has no time ...

[Ludmila]

Ludmila, what beautiful gingerbreads are also green! try to paint red - it's a classic! I am glad that you liked the recipe, bake with pleasure!

[Kokoschka]

Kokoschka, Lily, I once had the dough in the refrigerator for about 10 months, everyone liked the gingerbread cookies from it, and they gave me more soda than usual, but I always feel the soda, it follows me in any baking ((Therefore, it is better to bake it already, in the first 2-3 months the dough only gets better.

try to paint red

I will definitely try, there is still some dough left

[Vei]

Vei, yes, of course, I also want to order a stamp board!

[Lily]

Lily, this dough does not hold the relief, so you can not wait for the board. When baking, the dough will rise and the whole pattern will disappear, I have already tried it, it is necessary to reduce the soda 3 times so that the dough does not rise so much.

[Vei]

Vei, thanks for the warning!

Thanks for the good recipe. The gingerbread cookies turned out to be very tasty, and what a flavor ... Instead of butter, I used sunflower oil and the sugar tasted like that. But I didn't try to decorate. Prompt to cover with hot glaze or in a few days?

Prompt to cover with hot glaze or in a few days?

If we are talking about red lacquer glaze, then you can immediately cover it with hot ones, or even after a few days, this does not affect anything.
But protein glaze can only be cooled gingerbread, and even better dried, that is, after a couple of days.

Thank you, everything is clear. The gingerbread cookies are really super!

Lizochka, can you please tell me if it is possible to use Atekov gel paints for the Hungarian varnish coating? And then I diluted dry Ukrasovsky with a spoonful of water and mixed with the yolk. And the gel ones are diluted in water or not, and if they then mix with the yolk, will it not curl up? And also - can these dyes be in the oven, will they not become poisonous or something else from the high temperature?

[Tanya]

Tanya, I do not know Atek dyes, I used American and Russian gel in tubes.

A grew up. gel normally dissolve in water and then in the yolk?

A grew up. gel normally dissolve in water and then in the yolk?

And I immediately mixed them with the yolk, without water, they are liquid

Did you add water or milk later? We grease with more than one yolk ... And I will also ask - if there is a blue dye, then in the end it will be green if you mix it in yellow yolk? I really want blue, lilac, purple

[Mona1]

Mona1, Tanya, I use Atekov's. For the Hungarian glaze, I dipped a toothpick into the paint and stirred the yolk.

Tanya added a little milk or cream, so that the yolk itself became a little thinner, so that it would be convenient to smear Blue, I never managed to get green, it turns out green, but this is predictable
Girls, but they smear gingerbread with cream for shine, if I don't confuse anything, maybe try to tint the cream, grease it and dry it in the oven? Nobody wants to experiment? I would try, but there is no gingerbread dough, but kneading is lazy, there are no orders for gingerbread

I know it's milk or cream. I smeared it before putting it in the oven, but I didn't like it. They wrote - it will be smooth, but my stripes are somehow dark after baking, or the brush gave flatness, and on the gingerbread, where there is more milk, it is darker. And I also put milk in the yolk for the Hungarian coating, not water, diluting the dye in it, but then for some reason it curled up, although I strained it, and still, I smear it on the hot gingerbread, then in the oven, I take it out - and on top - like pieces of something, like crumbs. Changed to water - the surface became smooth. So somehow it didn't work out for me with dairy products.

Liza, thank you very much for the recipe, the gingerbread cookies became a lifesaver when it was urgently needed to make, I don't know what more :-)

[Olka I]

Olka I, my sun, I am very glad that you liked it!

Olka, scream))) And the gingerbreads are really good!))

Elizabeth, hello! Made varnish glaze according to your recipe. This is my very first experience in baking gingerbread.
Tell me, when I covered the gingerbread with glaze, the glaze surface is not dense, that is, the color is reddish, but it seems to shine through, that is, from your photos I got the impression that the glaze has a dense red texture, approximately like when filling with icing. Or does it seem so in the photo? The dye took Russian gel. Is this effect possible from the dye brand?

[Lilith]

Lilith, something liquid (milk, cream) was added to the yolk?

Tatyana, I took 1 yolk, added 1 table. a spoonful of milk and gradually added 1 drop of dye. So, I had to add 10 drops of dye (this is probably a lot?) To get a red color (the dye is written in red scarlet). But when you put it on the gingerbread, you get a translucent effect, like, for example, when you dilute watercolors with water, they give such a loose background.