kristina1
gawala, Galina, classsssss ... go nuts .. ka cue beautiful gingerbread.
gawala
Quote: kristina1
gawala, Galina, classsssss ... go nuts.
: oops: confused straight ..
kristina1
gawala, Galina, well, beautiful gingerbread really !!!
gawala
I bought spices for gingerbread .. It is called "honey gingerbread" in translation. I really loved honey cakes. Well, the taste of childhood is straightforward, the gingerbread turned out to be .. Yesterday I did it again ..
Maybe someone is interested in the composition:
cinnamon, nutmeg, coriander, ginger, fennel, ground cloves, allspice, anise, star anise, pepper, cardamom

Tula gingerbread (raw), recipe for public catering establishments, 1955.
kristina1
gawala, Galinathanks for sharing !!
gawala
Quote: kristina1
thanks for sharing !!
Yes, not at all. You never know who will go to Germany or to us, to Austria, and want to buy this seasoning. but there is a sample. maybe, of course, we sell something else from a gingerbread mixture, but I've only seen this one .. If I see and buy something else, I will show it for sure. This gingerbread recipe will now live with us forever. Thanks again Natasha-. Scarecrow.
kristina1
gawala, Galina, yes, yes, yes. century !!!!!!
Irgata
Quote: gawala
allspice


Amazingly, it is very appropriate in sweet pastries.
I even put it in coffee sometimes. when I brew ground, instead of my favorite ginger and cinnamon.
win-tat
Quote: gawala
You never know who will go to Germany or to us, to Austria, and want to buy this seasoning.
You don't need to go to Gemania

Tula gingerbread (raw), recipe for public catering establishments, 1955.
🔗

dog gray
I myself in a mortar grind the spices. I store it in a jar with a ground lid. I have a whole collection of spicy herbs. I select it for both meat and fish. I baked gingerbread in winter - a new jar appeared.
Scarecrow
Girls, you can still just make that spice combination that I gave in the recipe. And that's all. This is all for sale and not exotic. Only ground cloves are rare. But. I take a regular one and grind it in a coffee grinder. You can mix more together and store in a hermetically sealed jar. You will have your own mixture and you do not need to buy it specifically. And the mixture is wonderful in the recipe, I love it very much.
gawala
Quote: win-tat
You don't need to go to Gemania
Perhaps you shouldn't wrap up in Austria either .. since you have everything. (Austrian seasoning ..)
Well, I haven't lived in Russia for a long time, I don't know the assortment ..
Quote: Scarecrow
spice combination
Well, yes .. I didn’t have ginger and cloves right away, I did what was at hand and was also delicious ..
Crochet
Quote: gawala
I bought spices for gingerbread

I have nearly the same is in the locker ...

I don't use ... for some reason ...

I have this 175 gram jar:

Tula gingerbread (raw), recipe for public catering establishments, 1955.

Ingredients: Anise, Anise stars, Cloves, Ginger, Cardamom, Coriander, Cinnamon, Nutmeg, Allspice, Black pepper, Fennel

Ordered here: 🔗


gawala
Quote: Krosh
Anise by the stars
He calls him badian here .. the composition is the same, because the manufacturer is the same ..: girl_wink: this is our Austrian company.
Crochet
Quote: gawala
He calls him badian here

I know ...

Quote: gawala
this is our Austrian company

And about this ...

Galyun, and you, thereA, Kotani is also far from a budgetary company producing spices and seasonings or ...?


gawala
Quote: Krosh
TamA, Kotani is also far from a budget company that produces spices and seasonings or.
I mean, not budget, expensive, you mean? well, a package of spices, which on my photo costs 1.96 rubles, to be honest for our money ..
Oktyabrinka
Quote: Krosh
I have this, 175 gram jar
and she took it from me in the same place, but something did not work. grinded spices and mixed immediately as in this recipe Natasha advised and signed - spices for gingerbread from Chuchelka.
notglass
Natus, so I got my hands on your gingerbread. My sister has already shown what a beauty and yummy it is, but now we have a new form "House" and it was a sin not to show the result
Tula gingerbread (raw), recipe for public catering establishments, 1955.
Tula gingerbread (raw), recipe for public catering establishments, 1955.
I shot in the evening in low light, so it turned out not "ah" and with shadows, but I'm sorry.
What else can I say? Your recipe is good for everyone, no, it is wonderful, but with one huge drawback: no matter how many of these gingerbreads you stick, they will still be eaten in three days. Today, only the house has survived, because it is rather big. But it's not evening yet ...
Scarecrow
notglass,

What a beautyaaa! Even with shadows and in the evening everything is perfectly visible. Only the syrup has not yet "risen" as expected .... Super, I really like it!
Trishka
Scarecrow, Natus, I came to you with my gingerbread, I don't have such beauty, but tasty and fast!
The top was not covered with anything, although it was slightly stiff with me, but I think it will leave until tomorrow!
It tastes delicious and fragrant, I’ll say I didn’t eat real Tula gingerbread, but at least I tried it ...
The husband shouts from the kitchen "kaaak is delicious" ...

Tula gingerbread (raw), recipe for public catering establishments, 1955.

Tula gingerbread (raw), recipe for public catering establishments, 1955.
Scarecrow
Trishka,

Beauty is, of course, good. But far from the most important thing in gingerbread))). You rolled out perfectly, the filling lies as it should (you can see everything well on the cut). If you are also tasty, everything is fine!)) Health! To my husband too, of course)).
Trishka
Quote: Scarecrow
To my husband too, of course)).
Yeah, he was chewing on another kusman, he said, Schaub didn't bake this anymore, since he won't get through the door soon ...
But, to be honest, we haven't eaten such goodies for a long time !!!
It is very difficult to stop ...
Thanks again, we didn't make it to Tula this year, for an excursion, but we ate gingerbread without leaving the checkout ...
Scarecrow
Trishka,

But this is a homemade gingerbread, which also differs from the store one, like store-bought dumplings from homemade ones)). But our Yasnaya Polyana factory gingerbread is also very tasty. Although not home)).
Trishka
Well, now I can't get a store with such a recipe
Trishka
Scarecrow, Natus, tell me, can you bake it in its shape, or just on a baking sheet?
Scarecrow
Trishka,

Dough with honey and syrup. It is pretty sticky to the touch after baking (as if the sugar of the dough is caramelized). I'm afraid that he will tightly weld to the form. But I don't know for sure)).
Trishka
Yeah, so no way, if only the baking paper smells ...




And I forgot to ask, can you boil the syrup for example in the evening, it will cool down overnight, and bake it in the morning?
Trishka
Scarecrow, Natus, I'm back with a gingerbread to you!
Sednya scoffed, tried to replace some of the flour with rye, the taste turned out to be interesting, and also delicious!
And I tried to be friends with the glaze, I wanted to be friends with her, but she is not very good with me ..
Again there is no beauty, but there is deliciousness! Boom workoutazza further
Yes, I tried small ones, it turned out "buns" ...

Tula gingerbread (raw), recipe for public catering establishments, 1955.

Thanks again

Tula gingerbread (raw), recipe for public catering establishments, 1955.
Scarecrow
Trishka,

Well, she (glaze, I mean) looks like this. Usually there is some kind of image on top of the gingerbread and it distracts the eye, gives the surface artistic beauty. And if you cover it with one circulation sugar, it will be so, you didn’t do anything terrible. I did not try to cook in advance, and in my opinion it somehow "glassy": sugar crystallizes back.
Trishka
Quote: Scarecrow
glazes
Yes, really ... stood for five minutes and began to freeze ...
Kras-Vlas
Oh, girls, provoked !!!
Quote: Ikra
This boring reasoning means that I ordered myself to cut
shape
Ira Ikra, can you share the address (link) where you ordered?
Alex100
Nata, thanks for the recipe)
I found a master who will make a form with a depth of 2 cm, otherwise they are mainly made from 1 cm to 1.5
Scarecrow
Alex100,

Are you still preparing for the process? Thoroughly, I respect!))) I don't think you will be disappointed, because I am sure of the recipe. It's really delicious.
Alex100
Nata, yes, first I read about the characteristics of your form, I emphasized the depth)
I will think about the design) I have no doubt in your recipes, everything is detailed)

and the dimensions 12 * 19 are the internal dimensions of the gingerbread mold?
shurpanita
Natasha, can the dough be allowed to rest? if so, in the refrigerator?
Scarecrow
Alex100,

Yes, these are internal dimensions. I haven't seen your question before, unfortunately.

shurpanita,

If left for a while, then only in the refrigerator, because the reaction of soda with honey (honey has an acidic environment) will probably go.

shurpanita
Tula gingerbread (raw), recipe for public catering establishments, 1955.Well, here's an hour. When rolling, it did not break, but it was plastic!




Natasha, I've baked it for the second time. Only did not report for the first time, because it did not work. This time I got used to the forms😃
Scarecrow
shurpanita,

What a beauty! Well done for trying again. Great gingerbread.
M @ rtochka
Natochka, but how do they stay flat for everyone?
Specially photographed before
Tula gingerbread (raw), recipe for public catering establishments, 1955.
And after:
Tula gingerbread (raw), recipe for public catering establishments, 1955.
All unraveled
But delicious! I have to finish the oven, I can't tear myself away from the gingerbread. I sit and eat and eat))))
Thanks for the recipe! I put all the spices, everything is very in the subject
Mandraik Ludmila
Daria, I roll it out twice as thin (than in the photo) and then they are almost flat
Scarecrow
M @ rtochka,

They rise, they are with baking powder. They will not remain completely flat. The jam does not allow them to rise up in a slide and stick out the middle, but they still rise.
Olga VB
Girls, so no one has reported about the Nordic uniforms, did anything work out in them?
Moreover, only "print" or and bake?
I often bake gingerbread, but I haven't tried it with filling yet. Hotzza!
But there are no gingerbread boards, but there are Nordics
Another question: If you make small, 7 centimeters in diameter, then how much space should you leave on the baking sheet between them when baking?
Scarecrow
Olga VB,

They practically do not increase in width at all. The dough is heavy. I wouldn't bake in Nordics. It is sticky to the touch after baking. A lot of sugar, honey, molasses-molasses straight to the touch. I'm afraid they will stick.
akonsu
Thanks for the recipe. Very valuable, especially because this is a real factory recipe!

Two questions:

1. you say that they changed the recipe there to make it cheaper, but sugar in your recipe is it necessary or is it there to save money too, and ideally it could be replaced with honey? For example, I found a recipe for Gorodets gingerbread and it does not contain sugar, but only honey. and it turns out like nothing despite this.

2. Do you know if Custard Tula gingerbread is made? Your gingerbread is raw, does it make sense to change your recipe to make custard gingerbread with it? You said that yours lie on the table for two days and nothing, maybe it is not worth brewing the dough and this will not increase the period for a long time until the gingerbread is stale?

Thank you!
Konstantin
Scarecrow
akonsu,

Whether the gingerbread was previously on pure honey - I don't know. Sugar appeared for a long time in cooking and production, so this recipe is also very old))). Replacing sugar with honey, in my personal opinion, will skew the recipe considerably. Firstly, honey is liquid and the ratio of flour (it will have to be increased) and other ingredients in relation to flour will change. Of course, if you exclude water, then the situation will improve somewhat, but how much the dough will form on pure honey (how much flour will be kneaded in it and gluten will develop - I have no idea. Secondly, it is not very clear what will happen with loosening, because honey has acidity, no matter how surprising it sounds, and it is he who reacts with soda. What displacement will occur in this tandem with such a significant increase in honey - I do not know. Of course, you can conduct an experiment - who will forbid. But you risk 300g of honey.))

And the answer to the second question - Tula gingerbread is never custard. It's raw. It's so traditional. Therefore, you should not use the recipe for raw gingerbread under custard. It is better to take the traditional custard recipe. I have from the same book, but I haven't tried them yet. The storage of the finished gingerbread is more influenced not so much by the brewing of the dough as a technique, but rather by molasses in the recipes and circulation sugar as a frosting that seals and "preserves" the gingerbread.




I saw that you were looking for a recipe for Vyazma gingerbread. I'll take a look at myself. If there is, I will give it to you.
akonsu
Thank you very much. if the questions are stupid it's because I'm still learning, and on my own ... as it turned out, baking gingerbread is not easy. While the gingerbreads are coming out hard on top, do not cut them. Although, then as you cut it - nothing, chew. I hope that after a while it will start working. Roes do nothing, they are solid by definition

What book do you have? you are talking about some book ...

Konstantin
Scarecrow
akonsu,

I have a fairly large library. Now I looked at Kengis's "Dough Products" and at "Cookery" in 1955. ed. There are custards. These are verified Soviet recipes that were used in confectionery shops and similar establishments.

Your questions are not stupid, just questions. This is how people learn something - by reading and asking questions)).

Hard - most likely overdrying. You give a low temperature and long baking - you just dry the product. If you use convection, give it up. The "upper-lower ten" mode, that is, traditional for working with dough, will be more successful.

Vyazemsky gingerbread is one of the most peculiar. It is the classic Vyazma. In general, it does not look much like an ordinary baked gingerbread, rather like a knocked down gingerbread. I found a recipe very similar to it in composition and execution in a 1927 book (replica). And there, by the way, although the edition is already already 4th, all the recipes with molasses and sugar at the same time. You will try a kind of gingerbread. It is called Berlin. Potash is used as a baking powder. It will have to be replaced with baking soda / baking powder, it is unrealistic to buy ...
akonsu
Quote: Scarecrow
Vyazemsky gingerbread is one of the most peculiar. It is the classic Vyazma. In general, it does not look much like an ordinary baked gingerbread, rather like a knocked down gingerbread. I found a recipe very similar to it in composition and execution in a 1927 book (replica). And there, by the way, although the edition is already already 4th, all the recipes with molasses and sugar at the same time. You will try a kind of gingerbread. It is called Berlin. Potash is used as a baking powder. It will have to be replaced with baking soda / baking powder, it is unrealistic to buy ...

What's the name of the book? The one that is 27 years old?

I have not found such a gingerbread. Neither Russian nor English. Google shows all kinds of lebkuchen, but I have not found anything similar ... Could you give more information? Sorry to deviate from your original recipe ...

Potash can of course be bought, it is just potassium carbonate K2CO3, but it, its food version, is worth its weight in gold on the Amazon.
Scarecrow
akonsu,

Book "A Guide to Homemade Buns, Breads, Pastry Cookies, Cakes, etc." was compiled by the teacher of the First School of Cookery Art, which is under the supervision of Glavproforb E. Kalnink, 4th edition, Leningrad, 1927.
I know that Vyazemsky was made with candied fruit and nuts.

Tula gingerbread (raw), recipe for public catering establishments, 1955.
On the back of the page there is another line: "Grease the finished gingerbread cookies with icing or fondant." The method of preparation is very similar to Vyazemsky. And in terms of shape, thickness, size. It seems to me that the recipe is interesting, you have to try it yourself.

Potash can of course be bought, it's just potassium carbonate K2CO3, but it, its food version, is worth its weight in gold on the Amazon.

Well, this is called unrealistic to buy)).
P_NATA
Chuchelka, Natasha, hello! Oh, what a gingerbread! .. Indeed, a real HOTEL !!! I can imagine how tasty and fragrant it is! .. Thank you very much for the recipe!
I also want to order a form to bake gingerbread. Please tell me about the depth of the notch on your form - is it 2 cm? That is, it turns out that the newly stamped gingerbread is 2 cm high, right? And when baking, it will still grow in the oven, rise .. What do you think, for a mold with dimensions 19 * 9 cm (this is exactly the size of the stamped gingerbread), what should be the depth of the groove? I really look forward to your advice! ..

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