Mezeshkalach - Hungarian honey gingerbread

[Vei]

Vei, 👏👏👏👏👏 I never thought that gingerbread is such a laborious and time-consuming process. With your secrets! I know that not everything is simple there, but that would be so😨. I love gingerbread, now I have to gather my strength to bake. I take a note. I was very interested. Thank you! 💐

[Evgeniya]

I never thought that gingerbread was such a laborious and lengthy process

Evgeniya, in general, this is certainly a long and rather laborious process, but still knowing the small secrets, it is not so difficult and everyone can do it. Zao is very tasty and exciting! I wish you good luck and success! Happy New Year!

[Vei]

Vei, Elizabeth, thank you very much! Happy New Year and Merry Christmas too! 🎄🎉🎅

[Vei - Elizabeth,]

Vei - Elizabeth,
I thank you for the recipe from my whole family

I immediately made one and a half portions of dough, baked in a week. Half of them went to work for my husband with simple gingerbreads decorated with red icing, and everyone there was very happy, but for me it was rather dry. Therefore, I also divided the rest of the dough in half: I rolled one part evenly along the bottom of a rectangular shape, generously greased it with sour jam, rubbed the remaining dough on it. I baked it, drew icing squiggles on top. And such a wonderful Tula gingerbread came out - of a wonderful taste and correct moisture. Despite the impressive size of the gingerbread, homemade grind it at the moment to the last crumb. And they said that you must certainly repeat as often as possible

I absolutely love it!
We are here "in a foreign land" to such tastes are very reverent. Of course, you can buy Tula gingerbread in a Russian store, but ours came out a hundred times better!

[tinaff]

tinaff, happy holidays! It's great what happened!

... homemade grind it at the moment to the last crumb. And they said that you must certainly repeat as often as possible

It's worth a lot!
Thanks to Lisa for the recipe! It brings so much joy to people!

[tinaff]

tinaff, Irina Dolars, girls! Thank you for your kind words and feedback! Merry Christmas to you!
and in our stores, Tula gingerbread cookies are now completely of a chemical composition, so we can only feed our relatives with tasty and healthy sweets on our own. Thank you Bread Maker for the opportunity to share, learn and use many wonderful recipes!

[Lisa Vei]

And further. Girls, something Lisa Vei for a long time not in the subject. Who baked mezeshkalach according to her recipe? I am confused by the amount of soda. It says 1st spoon. Is there really 1 tablespoon? Is it WITHOUT a slide or is it with a slide? I want to try one of these days.

I baked, but I don't remember poured it with a slide or without. I liked this gingerbread

I baked, everything is fine)) as much as it is written, so put it in)) divide it into parts as you usually do)) and then suddenly you don't like it either, I bake houses and boxes from mezeshkalach)). very tasty, my check out

Flax, maybe there is a tablespoon, I generally put 1 tsp in my dough for 500 - 530 g of flour. without a slide That is, for a Lisa recipe for 700 g of flour, in theory, you need 1 dessert without a slide, but her recipe contains more honey, and it extinguishes soda, so there is more soda, I think that 1 tbsp. l. without a slide, but it is better to wait for Lisa. Maybe I just got used to my dosage, tried to put a little more, 1 tsp with a small hill, and immediately the soda tastes in the gingerbread.

I had a little bit of a slide, maybe it’s not so necessary, maybe with a knife to clean this slide, I don’t know, I know for sure that I had a slide!
Better to ask Liza in Temko! she went there today
girls, however, I don’t bother at all with the slide or not, as I scoop up, I pour it, especially the spoons are different for everyone, I have 3 sets of cutlery in the kitchen, different spoons are measured in different ways

I baked just the other day, soda always put 1 tablespoon of a bread machine under the knife, this is my standard, because everyone has different spoons ...

I baked. I gave soda without a slide

all without a slide, under the knife, unless otherwise written. If you wish, you can add less soda, the main thing is that the soda is of high quality, without a strong smell. These gingerbread cookies are very good, but the soda can be safely reduced to 2 tsp.

but about herdino ttesto ... I don't know, despite the large amount of honey and sugar at the exit, these gingerbread cookies are not so sugary and sweet. The main thing is that it is very convenient to make houses and boxes from it. If you bake a gingerbread with a sour filling from this dough, you would get a bomb. My friend just now ate a gingerbread, which I baked from this dough for the last NG. She said it was soft and very tasty))

Vei, Lisa, thanks for the answer. I will try one of these days. Immediately I measure the soda in grams, how much will go into my tablespoon, and then I will vary, if that. The main thing for me is how much to weigh in grams. I even bought an electronic spoon-scales to weigh small ingredients.

I wonder what a miracle the spoon is. Maybe I should. Elena and you can take a photo to the studio.

I took it here. Then at a discount it was 324 rubles
🔗

Thank you girls. I rescue you and not Google because I trust the tips and opinions of the inhabitants of the bread machine. And then Google, as it gives information, then you waste time looking for pros and cons.
Thanks to the bread maker, I have acquired a lot of useful equipment and kitchen little things.

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 jam filling from this test. Jam will soften the gingerbread itself. And for small pieces, make a new dough.

Girls, I'm writing how I accidentally corrected a very cool dough the other day. I kneaded and thought to bake right away (it was already pleasantly cool, I didn't take into account that the eggs were small and added cocoa), but unforeseen circumstances forced me to put the dough in the refrigerator and took out a cobblestone after 2 days. I put it in the morning and in the evening it is still a cobblestone. I cooked dinner in the oven, and the dough was on the stove in a plate. And then an hour later, when I took the dinner out of the oven, I noticed that the dough was soft and plastic. Without hesitation, I threw the dough into the oven OFF and with the door open. after half an hour, the dough is soft. I took out the oven and when I was about to bake, the dough cooled down again, I quickly put in a water bath and put the dough in an enamel bowl, and it lay over low heat until the end of baking. I pinched off the dough, rolled it out, and put the scraps back into a bowl. The dough was in a bag all the time, and it was covered and I turned it over and crumpled it so that it did not lie on one side. I decided to put the last piece in warm water in a bag. But somewhere there was a bag with a hole and the result .... the dough is wet. She took it out, dipped it on a paper towel and kneaded it in flour. Everything was baked well, in terms of quality they are certainly denser, but the dough is not thrown away and saved products, but homemade ones are happy, the freebie has fallen. And she put the gingerbreads on samples. Here is my experience, can anyone come in handy.
Conclusions: all the products must be weighed, at least at the first stage, while you work out the baking, but for the cups and in the count it can still turn out to be sad.
Lisa, thanks again for the recipe, it melts amazingly in your mouth.

Added Saturday 02 Apr 2016 10:07 AM

Gingerbreads melt in your mouth ...

[mamo4ka]

mamo4ka, Larissa, thanks for the experience and for the feedback.You can even heat the dough in a micron, this will solve the issue with rolling and molding, but such a steep dough at the exit will give harder and harder gingerbread. So this is not really an option. if only for yourself and immediately eat.
I am very glad that I like the recipe!

Please tell me how to properly prepare the glaze from yolk and milk, and what kind of dye is needed?
Will gel work?
I wanted to make a brown frosting, but it turned out to be very liquid according to the recommended amounts, and the lines from the brush are visible on the gingerbread.
How do you apply this icing to the gingerbread?
And another question. I tried to align the gingerbread cookies (put the board on top), and they stuck to the board, since the surface was slightly sticky (smeared with milk). Maybe wait until they dry or then do not straighten?

it turned out to be very liquid in the recommended quantities, and the lines from the brush are visible on the gingerbread.

the recipe contains the proportions of the Hungarian gingerbread, but I always do it by eye. I just dilute any dye, including gel, a little in water, not milk, and then combine it with the yolk. But there is very little water, and I like to use dry dyes here the most. Now many of our members of the forum have switched to a new version of Hungarian varnish, which was opened by Lera Sahara. Instead of ordinary milk, she uses condensed milk, which immediately makes the varnish thicker and more convenient for application, and of course the taste changes for the better. Only I haven't tried it myself yet.

I tried to align the gingerbread cookies (put the board on top), and they stuck to the board, since the surface was slightly sticky (smeared with milk). Maybe wait until they dry or then do not straighten?

most likely you were in a hurry to get the gingerbread out of the oven, and they were not completely baked. Fully baked gingerbread will not stick to the board, even with milk.

Lisa, great respect for the recipe! The gingerbread is delicious. For the first time in my life I tried to paint with icing. Estessna, learn and learn. Gingerbread cookies are not confusing, but drawing is a pleasure. it remains to learn this

Girls, tell me if I forgot to knead the dough on the second day, this is very scary, did I ruin it? The dough has been standing for a week and tomorrow I was going to bake, what should I do now?

[Irina1607]

Irina1607, I bake gingerbread according to this recipe for the third time, honestly, I have never mixed it .. Gingerbread is gorgeous !!! Maybe if you follow the technology completely, then they are even more enchanting?))

The dough has been standing for a week and tomorrow I was going to bake, what should I do now?

you just need to knead the dough well before baking, and it doesn't matter when it will be - in a week or on the second day.
So everything is correct and everything is good!
Good luck !, I am sure that the gingerbread will be wonderful!

Added Sunday, Jul 10, 2016 12:43 PM

The gingerbread is delicious. For the first time in my life I tried to paint with icing.

But very beautiful gingerbread turned out! I am sure that you will learn everything very quickly, since it is fun!

Lisa, I made 1/2 portion gingerbread !!! It's just lovely !!! Thank you very much for the recipe !!! : rose: I really liked the dough and gingerbread, the smell and taste are simply breathtaking)) After a day of soaking, varnished (made according to Lerin's recipe) and put in the oven for 10 minutes at 100 degrees. The glaze is dry, shiny, but there are little pimples - why. Liz, what did I do wrong ???

After a day of laying, she varnished (made according to Lerin's recipe) and put it in the oven for 10 minutes at 100 degrees. The glaze is dry, shiny, but there are little pimples - why. Liz, what did I do wrong ???

This is probably the yolk, I do not know, it must be applied thinner probably. I haven't made a varnish for a long time, but I have never tried Lerin's recipe, so I can't tell you. Better ask about it in the gingerbread topic, where girls constantly make such varnish.

[kirpochka]

kirpochka, Natasha, this is from a long aging in the oven. It was like that for me too. I began to keep it in the oven less, everything is fine, no bubbles. And sometimes I open the door.They just need to dry out

Today I tried to decorate my gingerbreads (for the first time)! A very exciting process !!! I didn't have time to look back, a few hours flew by unnoticed))) Here's what happened) Of course, I still have to train and train, but ... a start has been made))

Today I tried to decorate my gingerbreads (for the first time)!

Natasha! you got beauty! clever
and they are such gingerbreads - they add to the head)))

[Vei]

Vei,
Thank you, Lizonka !!!

Girls, I made the dough, but it came out with splashes of spices, dotted - is this normal? Or my spices are not correct?

I made a dough, but it came out with a splash of spices, in a dot - is this normal? Or my spices are not correct?

this is normal, it often happens to me too, but what exactly confuses?

[Vei]

Vei, well, these dots in the form of spices are embarrassing, I do it for the first time, I don't know when it will be baked, how it will look, but you reassured me, thanks.

Today I had a light green mood

And recently motley

I train, train .... The hand has already become more confident

[floksovodik]

floksovodik, Lena, beautiful!

Girls, tell me, I put the dough on Sunday and they urgently ask me to bake gingerbread if I bake today or tomorrow the taste of gingerbread will suffer greatly? I just always baked in a week

[Irina1607]

Irina1607, it seems to me that the aging of the test for plasticity plays a positive role, and the taste is good after 24 hours. Peks.

Irina1607, it seems to me that the aging of the test for plasticity plays a positive role, and the taste is good after 24 hours. Peks.

Elya thanks, I will bake today.

Girls, can you cover the gingerbread with fondant?

Very pleasant dough to work with and chic, soft, delicious gingerbread!
It even seemed to me that from this dough you can bake cakes for a honey cake, so fluffy and honey!
Decorated together with my daughter, she is 1.5 years old, so not to say that it is a masterpiece.

I can't insert a picture, well what are you going to do

[Chiribim]

Chiribim, thanks for the tip! I'm glad that I liked the recipe and liked the gingerbread. And I will definitely wait for the picture, with such an assistant, only a masterpiece should have turned out, which must be saved for a long memory!))

I'm carrying a picture. Training gingerbread, so to speak. I want to make sweet gifts for the new year, but since I can't exactly decorate with icing (and I won't have time to learn even at the simplest level, and my daughter won't let her sit on them for a long time, and icing is a very painstaking, delicate work ...).
Well, pictures on ng, of course, will be different (if the order comes from China)

[Chiribim]

Chiribim, try to decorate the gingerbread cookies with red varnish, and on top you can simply draw snowflakes with icing or cut snowflakes from white mastic, it will be very elegant.
I admit, I can't decorate beautifully with mastic, I prefer icing)) but you've already done it so nicely!

[Vei]

Vei, with red varnish is very beautiful, I also really like it.
I'll try, maybe it will work with snowflakes. On them, crooks are not very noticeable to the untrained eye.

[Elizabeth]

Elizabeth, Tell me, this varnish can also be used to cover cookies for icing, gingerbread bedspreads - I really like it)

can be coated with icing

Natasha, I have never tried it, I can't even guess anything. Probably depends on the type of cookies.

Probably depends on the type of cookies.

Yes, probably)

[Vei]

Vei, ElizabethDo you think mezeshkalachi can be baked on a skewer? Or too soft, will they fall off? Sister asks for a children's party.
I would even bake just for an experiment, but I'm afraid I'll gobble up all the fallen ones, and I'm not a Thumbelina anyway

[Chiribim]

Chiribim, I put it in right after baking, everything is fine. And in the air, the gingerbread cakes harden.

[Chiribim]

Chiribim, Leila you answered correctly, it is best to insert the skewer immediately after baking. But the size is better to do no more than 10 cm.

[Vei]

Vei, yeah, I get it. I'll take a chance.

Sori, I wrote in the wrong place ...

I tapped another thanks and a report. The skewer was inserted after baking, greased with protein. Hold on - you can't tear it off.

I got another thank you and a report

great! very cute cake and gingerbread, still there would be chocolate drips there and it will be just a dream!

Girls, does this dough look like Gerda's dough? The recipes seem to be similar

still there would be chocolate drips there and it will be just a dream!

I don't know how to do them. I tried to make this cake out of white chocolate, it all stacked down on the side, I had to partially remove the side cover and re-align.

Girls, does this dough look like Gerda's dough? The recipes seem to be similar

no, the recipes are not alike, or rather any honey gingerbread is somehow similar in composition, but Gerda still has alcohol in the composition, plus there is choux pastry, but not here. Gerda has a baking powder, the dough does not rise like that, but here the soda and gingerbread are plump.

Thank you very much for the clarifications, I will try to bake them with pleasure.

Thank you very much for the clarifications, I will try to bake them with pleasure.

successes !!! I'm sure you will succeed!