Elena_Kamch
Mandraik Ludmila, Ludmila, but I already thought, baked and ate a long time ago (quietly)
And the dough is still lying! Is it still ... alive?
Mandraik Ludmila
Elena, exactly, I got it, felt it, smelled it, but when I do it I will add sour cream and, if necessary, rye flour .. well, so that they are loose
Elena_Kamch
Okay, let's hope he only gets better
But what an experience! I have never stood for so long ...
Mandraik Ludmila
Lena, so this is not my first experience of such a long standing, namely gingerbread rye-honey dough, I already wrote here that I forgot then for six months, accidentally found it, baked - everything worked out great, honey on the one hand is a preservative, on the other it ferments flour , real honey of course, so there is no danger. I ordered myself a rolling pin for the printed gingerbread, and now I think what will happen first: I will bake this dough or make a rolling pin.
Elena_Kamch
How long will the rolling pin be doing? I would look at such gingerbread! Beauty must be!
Interestingly, such a long standing affects the taste improvement? Also something to try ... But with honey, yes ... trouble ...
Can you imagine how poor the local bees are? In this cold! And we have beekeepers, I saw it myself. One said that without sugar feeding in our area there is no way And what kind of honey it turns out ...
Zhannptica
Honey is like honey, the same bees are fed, and sugar is not added to honey)
Elena_Kamch
Nooo ... well, the benefits are not the same And the consistency, as I understand it, is different ...



Added on Tuesday 07 Jun 2016 10:41 pm

Jean, did you knead the dough for gingerbread?
Mandraik Ludmila
Elena, no, don’t you confuse, feeding and what they print. They feed the bees little by little, no more than a glass per family with strong syrup 2k3 of water and sugar, they do not put this syrup anywhere, but immediately distribute it to everyone to eat. And netar from flowers - it's thin until they bring it, while it is evaporated, while it is sealed, only then they can eat it. So they take care of it, put it aside for the winter, and eat the syrup in the cold in summer. So top dressing is not honey syrup!


Added on Tuesday 07 Jun 2016 11:39 pm

Quote from my temka about bees

When it is very bad and threatens with hunger and to stimulate active growth of the family, especially in spring, the bees are fed with syrup. The syrup is placed in the upper feeders, inside the hive, so as not to provoke theft, and they give no more than 300 ml of syrup per day, then there is a guarantee that they will not pull this syrup into stocks, but will eat it themselves. Why eat and not store? Very simplified: beekeepers give concentrated syrup, the ratio of water and sugar is 2 to 3, bees can eat it right away - it is already ready in concentration for immediate use. And the nectar, which even if the bees bring it, is sweet water - it is put into honeycombs and evaporated for a long time before being sealed. If you give more syrup, they will drag something that they will not eat into stocks, so the freebies will not be lost! True, when there is enough nectar in nature, they will not take syrup at all, nectar is tastier, and this is not unimportant for bees.
More details: https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=449832.40

Elena_Kamch
Quote: Mandraik Ludmila
So top dressing is not honey syrup!
Ludmila, thanks for the clarification! It turns out that feeding with syrup does not affect the quality of honey?

Lyuda, did you put the railway on honey? Nobody has done this before. I can imagine what a fragrant bread will turn out!

Mandraik Ludmila
Elena, until I do, because I go all the time to the city and back, and I have to look after her - it’s not possible to be in one place so much! Here's how I settle down, and I chat, I really want to try, the hands are itching straight
About honey: if you do not exceed 300g per day, then the quality of honey is not affected. since then the syrup simply does not get into the honey.
Elena_Kamch
Quote: Mandraik Lyudmila
That's how I settle down, and I chat, I really want to try
Aha! I, too, somewhere ... itches ... so interesting to find out the result
In general, I will wait for news
Mandraik Ludmila
Elena, well, at last I got ready and baked some more gingerbread. Now I'm injecting, I ordered myself a rolling pin for gingerbread, and a sketch of the printed pictures, they made me a given topic, well, of course, about bees and honey. Finally I got my order! As I said, the dough is perfectly preserved in the refrigerator. In the morning I took it out of the refrigerator, left it warm for half a day, it even rose a little:
Lean Christmas gingerbread with a long standing time
Then she smeared her hands and a regular rolling pin with vegetable oil and began to roll out the base for printing a picture with a rolling pin. To be honest, I did not succeed from the first and not from the second time, I twisted it back, rolled it out, printed it several times, this is what happened:
Lean Christmas gingerbread with a long standing time
after baking, the pictures are no longer so visible, the husband said, it is necessary to pour the icing - it will be more visible, moreover, it turned out rather cookies than gingerbread, as it rolled out thin
Lean Christmas gingerbread with a long standing time
Therefore, I made another part one at a time, a thicker gingerbread, as it seems to me it turned out better. I rolled the ball with my hands, and rolled one picture over the ball
Lean Christmas gingerbread with a long standing time
the most successful turned out after baking like this
Lean Christmas gingerbread with a long standing time
Elena_Kamch
Mandraik Ludmila, Lyudochka, what a beauty!!!
Thank you very much for telling and showing!


Added on Tuesday 12 Jul 2016 00:20

Quote: Mandraik Lyudmila
it even rose a little
Stunned! What a good dough! We will know now that it can lie for six months
The rolling pin is great! Only it seems to me that we need to make pictures deeper after all. I concluded for myself that I still like more plump gingerbread. Roll out one by one, of course, the way out, but for a very long time, probably? Well, or if you remember how I did it with the filling, it also normally took so long
Mandraik Ludmila
Elena, one at a time, it just turned out faster so that the whole drawing of the rolling pin would be evenly printed, it must be skillful, I probably rolled the whole drawing normally from the fourth or fifth time .. I will make cookies with the whole rolling pin, and gingerbreads one by one - per ball. And the recipe for gingerbread dough is really very good! Thank you
Elena_Kamch
Quote: Mandraik Lyudmila
And the recipe for gingerbread dough is really very good!
Oh, I'm so glad, so glad! And it is also important that all the components are always at home
Quote: Mandraik Lyudmila
and gingerbread, one by one - per ball
Soon you will adjust and there will be no gingerbread at all, but pictures. Are you going to cover with icing? I wonder how they will look ...
Mandraik Ludmila
Well, since Mush said - I will, but in a simple way, just glaze without painting, etc. But tomorrow, I plowed up today, in the morning they went to the bees, shook up those who had become obtuse, then they collected willow tea, I was already at home tore off the leaves stalks, I cut off the top about 15-20 cm, then I cooked broth for my husband, I made gingerbread, and now bread "Riga fast" is baked ... And what is missing in 24 hours


Added on Tuesday 12 Jul 2016 00:43

And after all, all the recipes are from here with HP!
Elena_Kamch
Quote: Mandraik Lyudmila
And what is 24 hours in a day is not enough
That's for sure! I miss something, but you and the bees have so many worries!
Quote: Mandraik Lyudmila
But already tomorrow
Yes of course! They will just lie down, think about life.
Oh, it's already drooling
Elena_Kamch
Girls, has anyone kneaded the dough this year?
I completely forgot about gingerbread
kuznez84
Elena_Kamch, Elena, I have already kneaded, it costs a week in the refrigerator
Closer to the new year, I will bake with the children
Elena_Kamch
kuznez84, Oh, Natasha, great! Well done! I also need to knead a little. They are so fragrant!
Katko
I also really wanted to try them .. I put them in my bookmarks and forgot
it's good that you reminded me
Elena_Kamch
Kate, cool! Join us!
kuznez84
Lean Christmas gingerbread with a long standing time

Wonderful gingerbread turned out. Fragrant and delicious.We just finished the oven.
A little crooked, but the children did it themselves. There is no limit to delight. Tomorrow we'll try to decorate if they stay.
Elena_Kamch
kuznez84, Natashawhat beautiful gingerbreads!
Thanks for sharing!
Elena_Kamch
Wow ... Last year I did not get to gingerbread ... In this, perhaps, knead the dough ...
Mandraik Ludmila
Elena_Kamch, I had part of the dough according to your recipe for a year (in the lower compartment of the refrigerator). The gingerbread cookies, I am experimenting on purpose, turned out to be excellent, but I also added honey and flour, and the experiment continues, the gingerbread cookies baked for the New 2018 (a couple of pieces) are still alive
marina-mm
Buttercupoh wow
You need to write something down for yourself to do this year.
Elena_Kamch
Quote: Mandraik Ludmila
I had part of the dough according to your recipe for a year (in the lower compartment of the refrigerator). The gingerbread cookies, I am experimenting on purpose, turned out great, but I also added honey and flour, and the experiment continues, the gingerbread cookies baked for the New 2018 (a couple of pieces) are still alive
Luda, be stunned! Wow!!! I think honey also plays an important role! So far I have stalled precisely because of the honey. We have big problems with that. What they sell in stores stratifies into incomprehensible substances and smells strange ... And we love good honey
Mandraik Ludmila
Yes, Lenochka, printed gingerbread cookies are stored on real honey for almost years, and fermenting, keeping the dough cool in a film from drying out, the same can be done for a very, very long time. We need to make a new blank and load it into the refrigerator, make gingerbread again for the New Year
Elena_Kamch
I kneaded the dough. A little cocoa added this time. I'll try how it goes.

Lean Christmas gingerbread with a long standing time
marina-mm
Elena, and did you add other spices with cocoa? I wonder how it will be combined, or just cocoa?
Elena_Kamch
Quote: marina-mm
did you add other spices with cocoa?
Marina, yes, I added spices, as usual. I read that they add cocoa and decided to try. I'll write later how I taste
marina-mm
Elena, tell me, the dough looks pretty.
Elena_Kamch
A piece of dough baked. They turned out so brown

Lean Christmas gingerbread with a long standing time

Lean Christmas gingerbread with a long standing time

Not decorated yet. They are still in bed.
Katko
Elena, and from kavo blue eyes?
Elena_Kamch
Quote: Katko
from cavo blue eyes?
This is isomalt. Lies idle. I decided to revive the gingerbread
Yesterday I tasted gingerbread. If you make it thinner, then a little hard. If thicker, then soft-viscous. It turned out very tasty, I liked Cocoa in taste I did not notice I wanted to try one, but could not tear myself away
VitaVM
Lenochka, thanks a lot for the recipe. Today I baked gingerbread, started the dough on November 18th. It turned out fragrant and spiritually delicious and crazy.
Elena_Kamch
Twirl, I am very glad that you liked it!
To me, too, the gingerbread cookies seem tasty and fragrant The main thing is not to bake, otherwise the firmness is guaranteed
Mandraik Ludmila
Quote: Elena_Kamch
The main thing is not to bake, otherwise the hardness is guaranteed
If you suddenly bake and you get hard gingerbread cookies, then put the gingerbread cookies in a bag and put the apple cut into slices there, leave in a closed bag overnight, in the morning the gingerbread cookies will be already soft, if not soft enough - keep them longer. It definitely works, I did it
Elena_Kamch
Quote: Mandraik Ludmila
put an apple cut into wedges, leave in a sealed bag overnight
Yes, it works, I did it too
But if you bake a lot, then this method can not always save ...
Venera007
Hurrah! I did, and everything worked out, both gingerbread and icing))
Lean Christmas gingerbread with a long standing time

Thank you so much for the recipe
Elena_Kamch
Venera007, Tatyanawhat a beauty!
So bright spring!
Thanks for the report!
Venera007
Elena_Kamch, Elena, I was preparing for March 8th, but we ourselves do not fast, but they asked me if I could cook lean ones?
And with our bread maker everything is possible!

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