mamo4ka
I want a gingerbread, YULIA, thank you! I will try!
I want a gingerbread
Larissa, please! I would be glad if it comes in handy. Only add a little dye. It is much less than in the yolk glaze you need.
Olga VB
I am so jelly, only without paint and, probably, thinner, I cover pies and sometimes bread while they are still hot.
I want a gingerbreadDo you need gingerbread hot too? Or cooled? Or even before baking?
I want a gingerbread
Olga VBalready cooled down. They are baked quickly, I just have enough time to chop up a batch. Yes, and I think that it is not rational to cover hotter with any varnish, because the entire surface is of different temperatures, somewhere it will grab, and somewhere else it is not smeared. In addition, to draw a beautiful, even edge, without smudges, you need to twist the gingerbread in your hands. Hot isn't handy. In general, the video about Maria Balatsinova inspired me to use this technique. She is clearly cold coloring there. And I experimented with varnish for several months. That would not stick to the table, not flowing, translucent, and so on.
Because, as in that video, there are several liter cans of varnish. I doubt if these are yolks.
Olga VB
I want a gingerbread, thanks, I'll try it again.
Vei
I want a gingerbread, Julia, thank you very much for the new life hack and varnish recipe, it would never have occurred to me to cook paste))
I will definitely try!
svetlana)))
Good day! but do not put salt in the dough?
Vei
Quote: svetlana)))

Good day! but do not put salt in the dough?
do not add salt
svetlana)))
Quote: Vei
do not add salt
Thank you for your answer, I made a double batch yesterday, let it stand in the refrigerator for a week.
leoalla
Girls, I feel soda!
Is it still fading or is it all?
The warm mass was extinguished very well. The dough was washed in the cold for 24 hours.
I want a gingerbread
leoalla, will not disappear, it is alkali, it did not have enough acid for the reaction. If you make on honey, then put less soda. If you cook invert syrup, then do not extinguish it with soda, but directly sour into the dough.
leoalla
Quote: I want a gingerbread
If you do it on honey,
On honey. Thanks for the answer! How much can you reduce the baking soda next time? Maybe 1 teaspoon or 1.5 is enough?
I want a gingerbread
Technologists write that soda is 0.5 teaspoon per 1 kg of flour. But in this recipe you need more, of course, for greater splendor) You can determine it only by testing, everything depends on the acidity of honey. I would try it with a heaped teaspoon. Or added a little citric acid.
Natalochka
Goodnight! What to do if the dough has already been kneaded, and I just read about the need to reduce the amount of soda. Is it possible to somehow save him or is it all?
celfh
Quote: Natalochka
the amount of soda should be reduced
do not worry, everything will be fine, they write above:

Quote: I want a gingerbread
that soda is 0.5 teaspoon per 1 kg of flour. But this recipe needs more
Mindalka
I got great pleasure in making gingerbread, thanks a lot to the author!
I will write my experience, maybe it will come in handy for someone - do not put it on a baking sheet very thickly, they grow great in size, I had to divide many afterwards. But since "for yourself" - everything is in order), the main thing is that it is very tasty!
Anointed (already prepared) with a brush yolk + a spoonful of cream + a spoonful of beet juice + a drop of vanillin (just in case, so that the beets are not felt) Excellent color and shine. Then put it in the oven for 5 minutes. Then with a brush of whipped egg white with powdered sugar and lemon juice. I'm waiting for it to dry, it turned out a little funny, but very cute))
Made by cutting teskomovskaya for cookies, big no (Half of the dough left in the refrigerator.I added to the serving a teaspoon of soda without a slide and about the same "buckpulver" German baking powder, soda is not felt, the gingerbread is fluffy, soft, grew very much in the oven. Soda opened a pack for a long time, the manufacturer Bashkiria looked. And ours seems to be different and do not sell soda ..
Mindalka
Girls, I am writing an addendum), increased the baking time, the second batch to 12 minutes, for my taste - they became even better. I won't even have time for this party and won't cover it with anything, we'll gobble it up like this))
Thank you very much for the recipe!
syringa
Thank you so much for the recipe !!!
I cooked them for the first time, everything turned out great.
From the notes: first, I beat the yolk with a silicone brush, there were many small bubbles, like foam. I went and bought a flat brush for dyeing hair - just perfect, the yolk was rubbed with paint and water instantly into a smooth thick liquid, it is a pleasure to apply, no bubbles, no streaks.
It took 4 yolks for all the gingerbread recipe, all right?
After drying, the varnish is soft like paraffin, it is very convenient to immediately cut off the droplets of excess (I had them).
The colors are really so bright, I specially bought AmeriColor 119 and 120, one darker, the other brighter (heart and snowflake in the center)
Mezeshkalach - Hungarian honey gingerbread
syringa
for some reason I cannot insert a picture into the previous message, the final result
Mezeshkalach - Hungarian honey gingerbread

alena40
syringa, What a beauty!! You're an artist !!!
balabolka
Good morning! I read the whole topic and thought - now I’ll bake first-class gingerbreads .. yeah, schazz The gingerbreads turned out to be delicious, but they went on top with bubbles .. I baked in the princess for 3 minutes. And I made the icing with a teaspoon of water and it is straight liquid, the gingerbread under it shines through ((Please, post a photo of the gingerbread with the glaze applied before drying .. Can you tell me what could be wrong? I want beautiful gingerbread)
syringa
alena40, Thank you! Nothing special. Christmas trees have long been learned to draw with three legs, very simple. And everything else, if you look closely, is very handicraft. Therefore, I use the principle - do not clutter up the drawing.

Mindalka, the gingerbread cookies are exactly the same before drying, only not shiny, but matte. The lacquer appears after drying. The intensity of the paint is exactly the same.
Cook
syringa, awesome gingerbread !!!
Vei
Girls, what good fellows you are, wonderful gingerbread!
Thank you for using the recipe and writing your feedback and impressions.
I am very pleased.
Venera007
I have a question, excuse me, I haven’t read the whole topic yet, I don’t have time ... I have a question about varnishing. Do you need to varnish hot gingerbread cookies, or can / should the already cooled ones be varnished and then dried?
I haven't used varnish yet, but I plan to.
Elya_lug
Venera007, on hot it sets faster and looks better, although it is possible on cooled
Venera007
Elya_lug, Elya, thanks, I understand, I will try this and that)) to see the difference with my own eyes)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers