Mezeshkalach - Hungarian honey gingerbread

[Vei]

Vei, Lisa, I want to thank you for the advice with dry gingerbread !!! I baked gingerbread according to Gerda's recipe, but they turned out to be very dried, straight oak. I read about your way with an apple, in a day the gingerbreads are straight soft steel !!! Honestly, I didn't expect such a result, but now I'm pleasantly surprised !! Thank you so much!
I also want to try your gingerbread recipe)

[Albina]

I read about your way with an apple

Albina, glad that it helped you and liked it. To be honest, lately I have switched from apple to black bread, much faster and more efficiently gingerbreads soften together with a piece of fresh black bread.

[Vei]

Vei, thanks for such secrets! I'll know)

[Vei]

Vei, Liza, yesterday I kneaded the dough for gingerbread, so in a week I will bake gingerbread and I want to make houses for gifts this year) I've been going to make houses for several years, but still
But having got to this forum and having seen enough of such beauty, I firmly decided that there should be houses !!! Here I rehearse so to speak and taste at the same time. I made it according to Gerda's recipe, but it's too sweet for us, now I can't wait to try your gingerbread cookies! I will definitely unsubscribe)

Made according to Gerda's recipe, but too sweet for us

in my opinion, the most optimal recipe for houses is from Gerda, or from the Sahara, only in the first case, simply reduce the sugar, and in the second, soda.

Posted on Friday 25 Nov 2016 10:52 pm

in principle, you can make houses from this dough, but for houses the soda should be reduced three times from the amount in the recipe, these gingerbread cookies are very plump, for houses it is not very convenient to connect the walls.

[Vei]

Vei, thanks for the advice, I'll keep that in mind

Liza, baked your gingerbread today, it turned out soft, class !!! I baked one baking sheet for testing, I liked the sweetness, but the taste of coriander is not very good. I was just thinking, can I add honey to the remaining dough or something else to slightly interrupt the taste of coriander?

but the taste of coriander is not very good.

no coriander in the recipe.

And where the recipe says how you make the spice mixture and coriander comes in there, I just read it on purpose
I already solved this problem, kneaded half of the Sahara recipe dough, only without soda and spices, and mixed it with this. Already baked a couple of gingerbread cookies, everything seems to be ok.

[Vei]

Vei, Elizabeth, and how much unbaked dough can be stored in the refrigerator? I saw somewhere, like, the answer, but now I can not find it.

How long can unbaked dough be stored in the refrigerator?

if the dough is very well wrapped in a film so that it does not dry out, then 2-3 months can, but it is better in the freezer if more than a month.

[Elizabeth]

Elizabeth, Thank you so much

I studied the whole Temka and, with God's help, kneaded the dough! Let it rest in the refrigerator for 2 weeks.

Girls! Please tell me who knows. Yesterday I kneaded the dough and put it in the refrigerator. Today I put it on the table, but my hands came to wrinkle it only after 4 hours. It was sticky, sticky. Did I overheat it or should I add flour?

Did I overheat it or should I add flour?

it is unlikely that you overheated it, most likely you need to add flour, although if it remains in the refrigerator for another week, then it will cease to be sticky without flour.

[Vei]

Vei, thanks for the answer
I know that our humidity is crazy and you often need to put in much more flour.But for this you need to know the approximate consistency of the dough, and I have never baked gingerbread cookies.
Now flour is unlikely to intervene normally, I will wait then. And on the balcony at +10, can this dough lie or is it better in the refrigerator?

Now the flour is unlikely to intervene normally,

you can always stir in flour, but you won't be able to liquefy / soften the dough.

And on the balcony at +10, can this dough lie or is it better in the refrigerator?

quite at + 10C can be stored.

you need to know the approximate consistency of the dough, but I have never baked gingerbread

it is necessary to stop with flour during kneading when, when pressing on the still soft and warm dough with a finger or a silicone scraper, it no longer sticks. That is, if you try to roll it, then of course it will stick, but just when you press it, it shouldn't stick. Then the dough is ready, it just needs to lie down and ripen, so that it does not stick when rolling.

[Vei]

VeiThanks a lot for the explanations!
And another question for well, very beginners. White gingerbread decoration is icing, and colored - it is with the addition of dye? Is the cooking technology the same? Or where to read about it?

[arini]

arini, all right, You can read on the first page in the table of contents of the topic "We decorate gingerbread cookies, cookies".

[Vei]

Vei, thanks for the help!
I baked at the weekend in two passes, a lot of gingerbread came out, I have small molds. The dough was good at work immediately from the refrigerator, I could not stand the wait for ripening a week
Here are my kalyaks

My dream has fallen to learn how to make beautiful gingerbread, with my artistic abilities
I will also study topics, and there are soooo many

[arini]

arini, but I see the most beautiful gingerbread cookies, and not any kalyak! well done, congratulations on your first successes! the main thing is that everything worked out and liked it !!!

[Then dry for a few days.]

Lisa, girls! I understand correctly that it is more correct to let the gingerbreads flatten out after baking. Then dry for a few days. Then varnish. Let it dry again. And then icing.

rather, let the gingerbread cookies flatten out after baking.

I did not understand this point)

you can bake, varnish can be done right away, then in case of long-term subsequent storage, and not use in the near future, you need to let them dry for 3 days so that after painting the icing does not chip off from the difference in humidity. That's all. If you have very dry air at home, let them dry at least a day before painting.

Got it. otherwise I thought that it was necessary to glaze the gingerbread after laying

Lisa, thank you very much for the recipe, and all the subtleties that you tell about gingerbread! I liked Mazeshkalach very much, everything is as it should be, both in sweetness and in texture.

[Tatyana]

Tatyana, thanks for the tip, I'm glad you liked everything! Happy New Year!))

[Vei]

Vei, Lizonka! Thank you very much for such wonderful gingerbread! My boys love them)

Lacquered with heavy cream and coffee.

Added on Tuesday 03 Jan 2017 09:04 PM

Tumanchik, Irina, I varnished some gingerbreads that I baked two days ago, varnished today and did not see any differences between the varnished hot ones today)

[Yasmina]

Yasmina, Hurrah! I am very glad that you all liked these gingerbread cookies, and you were so worried that your capricious gingerbread would not eat!))

Lizonka, you are my golden! So I reported to everyone and handed out thank you except you. Forgive my blonde head!
Thank you so much for the recipe.
I don’t know with what fright, but the gingerbreads I made according to your recipe AMAZING !!!! despite the fact that I baked them for the first time.
And what is most surprising - soft all the way! Even if left on the table overnight, they dry out a little. Little bit. I keep it in the closet - so the smell is fantastic !!!!
I managed to cover everything with varnish and paint half of it! There was simply not enough time for the second time. What a pity!
I gave the painted ones to friends and neighbors. I gave it to children as a gift!
Just a masterpiece! This is me about the recipe To paint so masterpiece, I did not have enough artistic talent.But there is much to strive for !!!!
Thank you very much for all your Temka! All the girls for the comments and experience. I re-read everything and wrote out all the conclusions. Maybe that's why everything worked out!

no photo. sorry. complex terribly.
and further. advice is needed. I still have some icing on the balcony. I forgot about him. frost struck and he froze. I killed him or something else can be done?

Hello dear needlewomen !!! For a very long time I have been studying all your recipes and comments, it turned out to achieve some results, but recently an unpleasant situation came out I bake gingerbread and hand it over to the store, they are sold within a week, maximum two. And then they tell me that a customer came to the store and began to scandal that her child was poisoned by my gingerbread. As far as I understood, the shelf life of the gingerbread is 5-6 months. Right? Or is it not so? I declare a period of 3 months for my gingerbread cookies and write a period from the date of manufacture so that they do not stale anywhere. Although I don’t bake a lot of gingerbread, I’m waiting until the previous batch is sorted out and they don’t lie on the counter for more than a week or two.
Tell me, please, my dear ones, what to do with the timing? Maybe the child was not poisoned with gingerbread, because he was not the only one who ate it, but I am very worried now. Thank you in advance! I look forward to your verdict

[Alexandra]

Alexandra, but how can you even get poisoned with gingerbread? I do not understand something? if stored in a box, they will dry out. if there is only gingerbread in the package, then it seems to me that nothing can happen to them either.
and what are they packed in?

[Alexandra]

Alexandra, well, an allergy to some component in the gingerbread may be, but poisoning? .. Maybe the child ate it with a full stomach and he simply got sick and vomited. If I ate in transport: sweet and shaken gingerbread, seasickness, etc. Such moments take place, but gingerbread poisoning in its purest form?

I also do not understand what to poison there? Moreover, my two-year-old taster eats them every day and never anything. And I am very strict about the quality of the products. I pack gingerbread cookies in individual packages. I uploaded a photo for every fireman. Do not judge strictly, this is one of my first works.

[Alexandra]

Alexandra, good work.

[Natalisha]

Natalisha, Thank you so much!

Added Thursday, 12 Jan 2017 07:37

ElizabethImpressed by my troubles, I never thanked you for such a wonderful recipe. But, as they say, better late than never! Thank you so much for such a good recipe and for your kindness and participation and in general for being there !!!

Baked. They turned out as she dreamed. Soft, fluffy, delicate ... But the taste of baking soda is just like that until you clean your teeth.

Added Thursday, 12 Jan 2017 9:12 PM

And then they tell me that a customer came to the store and began to scandal that her child was poisoned by my gingerbread

Alexandra, don't worry. Most likely the child ate on the street, or just dirty hands. A year ago, my daughter contracted a rotavirus infection. Diarrhea, vomiting ... scary. So with us in the ward, in the infectious diseases hospital, was a girl with her dad, with the same diagnosis. But even during the discharge, he claimed that she had poisoned herself with purchased dumplings. So it probably has nothing to do with you.

[I want a gingerbread]

I want a gingerbread, Painting, Tumanchik, girls, thank you very much for your support and for dispelling my fears and concerns !!! Happy Holidays !!! Happiness, health, love, luck and fulfillment of cherished desires!

[Alexandra]

Alexandra, of course, the child could not have been poisoned with gingerbread, the worst is salmonella, if you make icing on raw proteins. But this diagnosis must still be confirmed in the infectious diseases and it must be proved that it is because of your product so. Although unpleasant in any case.

Thank you so much for such a good recipe and for your kindness and participation and in general for being there !!!

wow, such pleasant words and gratitude, very unexpected and very pleasant!))

But the taste of baking soda remains so until you brush your teeth.

Well, what can I say ... firstly, you may have a hypersensitivity to soda, many do not feel it. But I brought out for myself a few points related to soda. Firstly, it comes in different qualities, for example, soda from ordinary white-orange packs is always felt. But from Dr. Otter or just imported (I had Hungarian and Finnish) no. Moreover, soda turns out to have a shelf life, after which it does not cease to loosen, but the taste is pronounced. So try replacing the soda with another, if it does not help, then extinguish it before adding it to the dough. Not so gingerbread will rise, but the taste will be less.

Thank you. I tried to extinguish. They rise less, this is half the trouble, but the fact that the structure is large-pored is a trouble. And I want this, "invisible time") I read in the article that it is enough to put 0.5 teaspoon per 1 kg of flour when baking, and the rest simply does not react. and then a tablespoon for 700g. I will try to put a little a little and see.

Added Friday 13 Jan 2017 03:47 AM

I started to make gifts for the New Year) and do not stop




I've tried so many recipes, but it's not that. Tasty ... but not that (And this gingerbread is perfect.

It turned out very tasty, beautiful and fun) they drew with the whole family, although at that time they had already eaten almost everything.
I didn't manage to cover it with Hungarian glaze, it was liquid (maybe I'm a crooked handle, maybe I didn't understand the recipe. I had to invent my own varnish.
The family is delighted, the neighbors in the communal apartment are in shock ... what else is needed for happiness ?! Thanks for the recipe!

Added Monday 16 Jan 2017 03:36 AM

Thank you very much for the recipe, explanations and clarifications! baked the first gingerbread in her life. everything is delicious and wonderful.
only apparently it was necessary to roll out thicker - 5 mm in my eye seemed to me a little less)

And I will join the slender ranks of mezeshkalach lovers
These are my timid experiments with gingerbread, I do not plan to paint, but I will definitely bake in the future.

Thank you, Elizabeth!

Such detailed instructions - and everything turned out quickly and easily.
I made half the norm strictly according to the recipe, withstood one day and got two full baking sheets.
Delicious, fragrant, light, soda was not felt
Of course, it's crooked, but I'll learn

Girls, help me, pliz. I baked gingerbread cookies according to this recipe and here somewhere in Temka there was a recipe or a link to lingering icing, which is still diluted with water. I can't find, I want to cover them

[simfira]

simfira, Irina, check out this frosting recipe. Maybe you will like it?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=456535.0

oh thank you, I'll see

found this is Eddie Spencer's icing

I cover the gingerbread with ordinary paste. Brew a spoonful of flour in half a glass of water, add a little sugar and vegetable oil, boil to the desired consistency and add paint. It dries quickly on the table, it is applied easily, does not stick to the teeth, does not stretch at the fracture site, like gelatin. Low consumption. The prime cost is practically zero.

[I want a gingerbread]

I want a gingerbread, Yulia, this is something interesting. No photo?

[I want a gingerbread]

I want a gingerbread, Yulia, and in more detail it is possible? a tablespoon of flour or a teaspoon? sugar and butter in spoons? What is the thickness of the paste?

Flour a tablespoon. It depends on flour, sometimes you need to add some water. The consistency of a regular jelly. not liquid, but fluid. This is all by trial. Sugar and butter, rather in drops) Sugar for taste, but butter just doesn't let it wind. Baby food cans of 80 grams are enough for 2 batches.

[I want a gingerbread]

I want a gingerbread, Yulia, mom Daragai is very very beautiful ...