Mezeshkalach - Hungarian honey gingerbread

[Lilith]

Lilithmeans a lot of milk. We need less. And the amount of dye depends on the desired intensity of the glaze color.

Tatiana, thank you! I went to try again!

And I usually take 1 tsp for 1 yolk (water, however, not milk). And then it turns out very liquid from the dining room, everything flows under the gingerbread. Maybe my yolks are small or runny, I don't know. Well, as a last resort, if a large egg is 1 dessert spoon then.

[Mona1]

Mona1, thanks for your explanations. I also now made 1 teaspoon of milk, I also have a small yolk along the way, and it turned out much better, that is, almost like the girls in the photo here in Temko. In the next. just try to add a little less liquid.

[Lilith]

Lilith, it is better, perhaps, not with milk, but with water to dilute the dye, and then add it to the yolk. I had Amerikolor gel paint, it is very difficult to mix it into the yolk, I previously diluted it in this tablespoon of water, but my eggs are always of the CO category.

Liz, and mine always shines through, then dries up and nothing like. I sometimes applied the second layer. I didn't do that too, right?

Liza, is sugar not recommended instead of powder? I’m not at home now, there’s no powder here. And at home a whole bag.

and instead of powder, sugar is not recommended?

if you just put sugar instead of powder, it will grind on your teeth. Either grind it in a blender, or heat it with honey until the sugar dissolves.

Ok, I'll try this.

Liza, I don't know what happened to my head, but for the houses, instead of Gerda's dough, I kneaded this dough, and a lot. Well, in the sense that I can't eat so many gingerbread even if I distribute it to everyone. I counted on several houses.
Is it possible to make houses out of this test ?!

Liza,
Is it possible to make houses out of this test ?!

I am constantly asked whether it is possible to bake gingerbread houses from this dough? I already answered that everyone in Hungary bakes everything from such dough, including houses.
Here is a picture of an unadorned house of this kind:



and this is it, but already decorated:



well, now I'm already waiting for your feedback, is it possible to bake houses from such a test)))

PS can't remember if she mentioned that the finished products for this recipe are very light in weight.

Here is another house from this test.

Liza, and I'm bringing a baby from your test to your Temko. After baking, the parts lay for a week, maybe a little less. Everything stuck together perfectly)) I baked the door, but did not leave a place for it)) for the first time I was glad of my mistake and ate it)))) I collected it quickly, did not leave it to dry.

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 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).
The icing is great!

what kind of k-nozzle? I can't figure out what it looks like, I have a Bosch mixer there with beaters and hooks for the dough. I found a nozzle on the Internet, I don't have one, what should I do?

I don't have one, what can I do?

do not panic! although I know how it feels when you just start, you don't know anything and nothing happens! I went through this
I also sometimes whip with an ordinary hand mixer and ordinary whisks.And that failed icing, if it doesn’t work out at all (see the icing topic), then let it fill, it will not work very convenient for them, but the fill will still work, just the surface will not be smooth and shiny, but grainy and matte.
And for a new icing, it is imperative to sift the powder through the organza, since such difficulties arose with it!

Good afternoon, I specially registered to ask here) Firstly, a huge gratitude for the recipe, the gingerbread cookies turned out to be awesome, while I was finishing the second baking sheet, my son (2.2 g) took off a couple of ready-made ones from the first and ate it. Despite the fact that I have gingerbread in 11-cm forms. And secondly, the lacquer glaze also turned out well, the reds are generally fine, but the blue ones can be seen a lot of dye ... quite dark blue came out, and with bubbles, I probably got carried away by mixing the yolk with the dye. And now the question is, I got the icing mixture under the gingerbread during the drying process in the ovens, and now there are such red or blue smudges and large spots on the back of the gingerbread. Not aesthetically pleasing. For myself, then the rules, but planned to make a gift. I have a regular silicone baking brush. Maybe because of her?

And today, according to yours, Elizabeth, I baked gingerbread recipes. The dough lay on the balcony for 10 days and was very pleasant to work with, the gingerbread cookies turned out to be delicious, although they were a little bloated in shape. But with the glaze, not everything is so smooth. Red looks like nothing happened, green for some reason is too dark (maybe a lot of dye), but blue did not work at all, the color also became dark green. The dye was used dry and diluted in tsp. water, and then added to the yolk. And yet, the surface of the gingerbread did not turn out to be even and smooth, although it smeared coffee with milk. What could be the mistake?

I have a regular silicone baking brush. Maybe because of her?

Katerina, I'm glad you liked the recipe! I use a wide flat synthetic soft brush, but a silicone brush is unlikely to work neatly.

here blue did not work at all, the color also became dark green.

yellow with blue / blue always results in green, with yolk there will be no blue and even more so blue. Try adding 1 tsp to this mixture. condensed milk, and for light blue also a bit of white dye (titanium dioxide).

And yet, the surface of the gingerbread did not turn out to be even and smooth, although it smeared with coffee with milk. What could be the mistake?

To understand what exactly the problem is, you need to see the gingerbread and the nature of the irregularities. Show a photo of the gingerbread, please.

Lisa, hello! I was going to make dough, but I don't have enough wheat flour. Can I add rye? Sorry if you have already written here, there is simply no time to read the whole Temka ..

Lisa has already used the recipe more than once. Thank you! I like that these gingerbread cookies are very well eaten both soft and dry. In any case, my family and guests enjoyed it
I forget about imported soda all the time, so I baked it with ordinary one. And yet, yes, I also feel its taste in finished baked goods. But if the gingerbread is already covered with icing, then the soda is practically not felt Either the sweet taste stupidly clogs the receptors and everything becomes wonderful, or something else And it also feels like the longer the already baked gingerbread lies, the less soda is felt.
Do you have any observations on this? I really want to understand if these are my personal glitches or is it an objective reality ...

Can I add rye?

I would not recommend adding more than a quarter of rye flour, you can use 1 grade instead of premium wheat, but a large amount of rye flour will make the dough tight, crumble, and the finished gingerbread cookies will resemble oatmeal cookies in structure and taste.
In general, it is in this recipe that I do not add rye flour, mezeshkolach is more reminiscent of honeycakes, it has a delicate and mild taste, rye flour is rough.But this is for my taste, maybe you just like it, only the total amount of flour is better to reduce the grams by 70-100 at least, because rye flour takes in more moisture, it is better to mix it in when rolling if necessary.

it seems that the longer the already baked gingerbread lies, the less soda is felt.
Do you have any observations on this?

Natasha, in my opinion, it’s just the opposite, the longer the gingerbread lies, the more soda is felt. And yet, yes, I absolutely do not recommend our domestic soda in orange packs, it has a completely sharp taste. Better to take Dr. Otter. And I ordered soda, baking powder and any other grocery trifles, which are of higher quality than ours by several orders of magnitude and cheaper, in an online store of Finnish products.

Oh, this is a topic - to order in an online store, it's hard to twist and forget. Thank you very much, Lizochka!

[Vei]

Vei, by the way, I bought the same Finnish baking powder. But its just an awful amount must be put into the dough for it to work. And you?

[Barbara]

Barbara, I don’t put baking powder in gingerbread dough, only in VNK, everything is fine there. And I add soda to the gingerbread. I just bought self-rising confectionery flour from Pudov, I will try it today without soda.

Today I baked the second batch, they will dry out until tomorrow and will decorate. I'm baking my third year, I like it very much. I bake from wheat flour + rye 50/50, and only from wheat, I like it this way and that. But the taste and color ...

[Vei]

Vei, Lisa, here is the dough in the refrigerator. Then you need to take it out, leave it to warm to room temperature and only then knead it and leave it for another couple of hours, right?

here is the dough in the refrigerator.

if you need to bake the next day, then one night it can lie warm on the table, then knead it and bake.
And if he lies for a long time, then keep the dough in the refrigerator, then you will take it out for a couple of hours to keep warm in the warmth, knead the bakes too.
after you knead, well, maybe 15-20 minutes, let him rest again and that's it.

Aha, thank you!

[Vei]

Vei, Liz, but it will be very impudent if you ask you which online store do you buy soda, baking powder, etc.?

in which online store do you buy baking soda, baking powder, etc.?

Sash, I bought everything in a St. Petersburg store, which carries from Finland. If I was not mistaken with the name, then
But I don't remember exactly. I think that you can safely buy any baking powder or soda from a European manufacturer, we have everything of dubious quality.
Lera Sahara treated me to soda from the Hungarian Metro, also good soda, now I use it.

[Vei]

Vei, Thank you!

Lisa, thank you for the recipe. It's awful, how delicious. Significant, kneaded the dough on Friday night and put it in the refrigerator. On Sunday morning I pulled it out and left it on the table. At about 5 pm I kneaded it and left it for a while. The dough turned out to be liquid, because when it lay after kneading, it blurred. I cut off small pieces for rolling and added flour to them. I was afraid to overdo it, so the first portions of gingerbread still lost their shape. Further about lubrication. When I took out the greased gingerbread cookies from the oven, they seemed rubbery to me. The rest decided not to lubricate. After 2 hours I regretted it .. Oiled such soft steel. Unlubricated coarser. The only thing is that some oiled in some places rose with a dome (with a perfectly flat bottom). I decided to bake on parchment. The lubricated ones also grew only in height, while the non-lubricated ones also increased in diameter. In general, I concluded for myself that if for decoration, then it is probably better not to grease. Since the non-lubricated ones have a perfectly flat surface (slightly rounded). Baked for exactly 7 minutes. It turned out 71 (!) Pieces. 36 with a diameter of 7 cm and 35 with a size of 6.5 * 6 cm. Today, oiled soft, even with your lips, but not oiled, like sand. Thick ones like that. Like the Lerins. But Lerins are crumbling, but these are not.Loose, but plump. When bitten, the crumbs do not crumble. Fu, like FSE

[yalexandrina]

yalexandrina, Alexandra, well, great! I am glad that I liked the gingerbread cookies, they are different, not the same as Lera's, more biscuit-honey. In general, so far I have liked almost all the gingerbreads that I baked. Because I love gingerbread cookies, but I don't))
I have even and smooth exactly those that I grease with cream, maybe the products are different (flour, honey, cream)?
Lerin's gingerbread cookies do not like grease, they crack from it during baking, although they shine. And mezeshkolachiki love.

Good evening everyone! Thanks again for the recipe! So my New Year's gingerbreads are ready, the size is not small 12 cm, the icing was made from Eddie Spence, only 1/3 (that is, I took 195g of sugar powder for 1 protein 38g) I think I interrupted a little, although it squeezed out well, but dried very quickly. Now I know that if you need to punish someone, you just need to make them sift the powder through the organza. And although I have both left hands, the gingerbread cookies turned out pretty for the first time and sooooo tasty. While I was baking, drying and decorating half, I just ate it.

beauty and only)

[Vei]

Vei, yeah, exactly, biscuit. My greased ones are also smooth, but more convex. Not smeared smoother. Indeed, probably because of the difference in products. Lerina will need to try to lubricate. Maybe they won't crack? Carry out an experiment.

[NikInna]

NikInnaWhat beauty She covered with Hungarian varnish, right? From green mittens generally food. Only put a photo in a profile topic.

[yalexandrina]

yalexandrina, Thank you so much! These are my first-borns !!! And yes, this is Hungarian varnish, I did everything strictly according to MK, only I wanted a blue color, but no, it didn't work out. In the bowl, the color was sky blue, but on the gingerbread it became ugly green, and the green and red colors lay perfectly. Applied with a silicone brush.

[NikInna]

NikInna, Inna, congratulations, your gingerbread is great!
very beautiful, elegant and large-scale, well done!
I am very glad that you liked the gingerbread cookies, bake and decorate with pleasure!

[NikInna]

NikInna, I think that it is still difficult to obtain blue. The yolk is yellow. And yellow + blue = green. How did you make the ornaments? Did you paint right on the gingerbread?

[yalexandrina]

yalexandrina, yes, right on top of the varnish, my hands trembled mercilessly (as if she was stealing chickens) and while I was drawing I didn't really like it, and then I was happy with the result, apparently the eye was getting blurry, and the brain knows how it should be, but the hands live their own lives and do not cooperate with the head yet.

[NikInna]

NikInna, but it turned out very nicely. I thought you did something through a stencil.

[yalexandrina]

yalexandrina, I also made several pieces through a stencil. It was interesting to try.

[NikInna]

NikInna, well done! Come on, let's get out of here, or else we're already flooding at Liza

[Vei]

Vei, Liza!! SOS!!! The dough turned out to be cool. HOW to fix the situation? One of these days it is necessary to bake gingerbreads !!!!

[Liza]

Liza, thanks a lot for the gingerbread recipe!

The dough is excellent, the gingerbread themselves are delicious!
Last year I baked according to a similar recipe, but Little House, and this year, after seeing your beauty, I wanted gingerbread. There were no problems with baking, but the decoration was a disaster. : girl_red: But for the report, I'll show you what happened.

🔗

And these I tried to decorate with mastic

🔗

Vitalinka, nice gifts!

And this is how it should look link picture address

[Vei]

Vei, Liza!! SOS!!! The dough turned out to be cool. HOW to fix the situation? One of these days it is necessary to bake gingerbreads !!!!

Alena, I apologize for answering late, there is a lot of work now, the gingerbread season is in full swing, there is no time for the Internet
but apparently nothing can be done about it. How cool is it? Maybe it's better to knead the new dough? I would try to bake a few of your cool, see how the gingerbread will turn out in the end. If everything is really bad, then you can make a gingerbread with a jam from this test. Jam will soften the gingerbread itself. And for small pieces, make a new dough.

I'll show you what happened for the report.

got the most beautiful gingerbread! I don't see anything to complain about at all. Very beautiful gingerbread cookies, I'm glad that they liked the taste too!