Trishka
Nata, I came to you with another gingerbread, I will report ...
Tula gingerbread (raw), recipe for public catering establishments, 1955.
This is still not completely frozen sugar, but today I even managed to spread it normally, the layer came out so generous, although I cooked 1/2 of the norm. Inside, blueberries are rubbed with sugar.
Help yourself.
Scarecrow
Trishka,

Yeah, smeared from the heart)). Have you tried it or not yet?
Trishka
No, tomorrow we will, let it infuse, and there will be a reason, then for the taste, although I already know, sho is boring!
Trishka
Nat, it's me again, cut, tried ...
Half of it is not there, what can I say .... Tasty to disgrace, here's a kusmanchik for you.
Tula gingerbread (raw), recipe for public catering establishments, 1955.
The main taster, for whom it was actually prepared, really liked it .... ..
Scarecrow
Trishka,

Ksyusha, well, you're a master already! Even layers, jam to dough ratio! Cool!
Trishka
Quote: Scarecrow

Trishka,

Ksyusha, well, you're a master already! Even layers, jam to dough ratio! Cool!
Oh, come on, it's doubly nice to hear praise from you!
Cvetaal
Nata, thanks for the great recipe! I did not expect that these gingerbread cookies are prepared so easily and quickly! Baking in Nordic uniform. I don’t risk it yet. Relief, of course, no, especially after glazing, but very tasty! We did not limit ourselves to one gingerbread, I immediately mixed the second one. The cut from the first gingerbread, I did not regret the glaze
Tula gingerbread (raw), recipe for public catering establishments, 1955.Tula gingerbread (raw), recipe for public catering establishments, 1955.Tula gingerbread (raw), recipe for public catering establishments, 1955.




Brought a cut of a completely cooled gingerbread (second) Tula gingerbread (raw), recipe for public catering establishments, 1955.
Scarecrow
Cvetaal,

Cool! We discussed for a long time whether the form will stick or not. How are you with that? Not stuck?
Cvetaal
Nata, Thank you! It didn't stick, but I sprinkled it with a baking spray "heartily", after baking I put the tray on a damp towel and after 5-7 minutes turned it over on the board. The result is visible in the 1st photo
She molded it straight in the mold, kneaded and distributed the dough with her hands, but there were problems with closing the gingerbread, the dough was torn, but during baking everything dragged on, no cracks formed, the jam remained in place, by the way, I have cherry plum.
Irina F
Cvetaal, Svetik, tell me for this form how much did you take for the test?
Cvetaal
Irina, 1 serving whole. The dough was divided by about 2/3 and 1/3.
Yuliya K
Nata, I run with great gratitude - sooo delicious gingerbread! I've baked for the second time - I think now I will bake it often! So simple and delicious, no words !!!! I didn't even think that it was so easy to create your favorite gingerbread! I took the spices as a basis in your proportions, only replaced the nutmeg with cardamom. Oh, what a scent !!! I really played around with the recipe a little - I added another 30 g of rast. oil and, accordingly, a little more flour was consumed and the technology was taken from no less favorite mint gingerbread - it is not necessary to cool the syrup there, you can knead it in the heat, but the dough itself is cooled for 30-40 minutes in the refrigerator and then the plasticity improves, the stickiness decreases. In general, everything worked out and the taste is divine! I really liked the edges without the filling! For my taste, the filling is really a thin layer, but my husband likes it differently. I will also try to make it piecemeal, for now I have adapted to the big round ones - so lazy for me! There is no gingerbread board, but there is no kitchen goodness, like we all have plenty of - from what I found a suitable option for molding, I tried the first time just in shape, but the workpiece did not really want to jump out, but after the overturn, it flew off the perforated tray at a stroke, and it I didn't even have to lubricate beforehand! Also, the holes for the drawing came in handy! So everyone must bake, the gingerbread cookies are wonderful - there is no need for store-bought ones now!
Tula gingerbread (raw), recipe for public catering establishments, 1955.
Tula gingerbread (raw), recipe for public catering establishments, 1955.
Scarecrow
Health!
Oh, how many wonderful discoveries Soviet recipes give us.)) The recipe is very simple, but from the category of fundamental.))
Cvetaal
Nata, I am again with gingerbread and with gratitude. I got my forms today and couldn't resist. Flour of the 1st grade was not in the house, I took half of the spelled and half of the premium. From the portion, 6 gingerbread was obtained. Rectangular - 9x14 cm and round - 15 cm.I liked the forms very much, they were made with high quality, the blanks fly out without problems. She sprinkled the molds with baking spray and sprinkled the rolled dough with plenty of flour.
Tula gingerbread (raw), recipe for public catering establishments, 1955.Tula gingerbread (raw), recipe for public catering establishments, 1955.Tula gingerbread (raw), recipe for public catering establishments, 1955.

Some more photos:

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

Passiflora
Scarecrow,
Nata thanks for the recipe for this gingerbread. I gathered my courage and did
The dough stood for a couple of hours in the refrigerator. Filling - cranberries mashed with sugar, boiled in a micron until thick. The half-norm syrup was just enough in two layers to cover the "spinning"
It turned out to be mega-tasty, half was cut right away. And it's not as sweet as YAP-na is doing now.
There were also doubts - there were not many carnations, they do not like her in the family, but it turned out just right.
The only thing I didn’t understand was that the dough was baked to blackness along the “seam” of the gingerbread, I had it “tucked” down. And everything else is normal bottom
I wanted to insert a photo and something does not work out (
Scarecrow
Cvetaal,

This is beauty! It's time for me to pull out my own, otherwise I haven't taken my checkers for a long time!))

Passiflora,

Do you also have molded or just sculpted with your hands?
The seam is the most prominent part. It burned down. The rest of the bottom had at least a micron of a gap - and everything was ok.
Passiflora
Scarecrow,
So far with my hands) but according to your technology)) I rolled out two cakes - more and less. The one that was more greased with filling, covered with a smaller cake and bent the edges upward, ironed out. Then this "pancake" turned over on a baking sheet.
About the seam - I also thought so, although visually the bottom is completely flat.
Well, in any case - it didn't spoil the gingerbread at all.
I feel soon I will bake again)))
M @ rtochka
Cvetaal, is it from the St. Petersburg site of the form? What a beauty!!!
I was lost there in the choice))) and abandoned.
But looking at such gingerbread cookies, I want shapes again !!
Super easy! And the drawing is strong, and the inscription. The beauty!
Cvetaal
M @ rtochka, yes, from there. I also chose for a long time. I'm very happy with the shapes.
Ketsal
M @ rtochka, look at the site village - a wooden toy they have chic gingerbread boards and rolling pins. Some of the author's, and some replicas of the Arkhangelsk and Pomor. From the Ethnographic Museum. Moo a rolling pin with angels for three gingerbread and with symbols of fertility
Tverichanka
Maybe someone will use my experience. I also have no form. I made cakes of the same size and first pressed them along the edge with my fingers, and then walked with the teeth of a fork. The cakes are bonded well. Nothing came out and did not flow out. And the edge turned out to be curly. I thought it would stay flat, but no, the dough rose.
Cvetaal
Quote: Ketsal
look at the site village - wooden toy
Beautiful shapes, but very expensive. I bought mine for 1100r, and in a village of the same size 2500-3500r.
Ketsal
Cvetaal, I bought a few years ago, it was also expensive, but cheaper than now
P_NATA
Girls, what a great gingerbread everyone has! .. And I have no doubt that they are delicious !!!
Scarecrow, Nata, you can check with this recipe:
1) Please tell me, should you try to knead the dough as quickly as possible so as not to develop gluten? Or, on the contrary, do you need to knead longer?
2) Do you put the molded gingerbread on a completely dry baking sheet? Or grease the baking sheet? If you lubricate - then what?
3) And one more question about baking - you write, first you put the gingerbread cookies in the oven at 230 degrees with convection for 6 minutes. Then lower the temperature to 200 degrees with convection. Do you need to open the oven door to release excess heat?
Thanks in advance for your reply!
Scarecrow
P_NATA,

I don't pay close attention to kneading. The base of the mixture is still cool, so there is no need and no need to wait for the rapid development of gluten. I knead until the dough just seems well mixed to me. Probably, this is some kind of golden mean. Good gluten is definitely not needed in gingerbread. Gingerbread is a fairly crumbly thing. But not a shortbread cake either.

You do not need to open it to lower the temperature.

My baking sheet is usually greased with lecithin grease. Literally the film is to give a greasy shine.
P_NATA
Scarecrow, thank you for your detailed answer! To be gingerbread !!! Only I had one more question about flour. Share where do you buy 1st grade wheat flour? We have not seen it on sale for several years now - only a tower of various manufacturers, and a whole grain ... Even in the Metro ...
Scarecrow
P_NATA,

In our stores. In the Fives, in the Globe. Lukhovitskaya and Melnikoff
P_NATA
Thank you! I'll try to find.
P_NATA
Scarecrow, Nata, I am running to you with HUGE gratitude for this wonderful recipe !!! Finally, I got the Tula gingerbread, hurray, hurray!
And the background is as follows. More than a year ago I saw your recipe, and printed gingerbread did not give me rest, but there were no gingerbread boards, but I want authenticity ... Recently I did buy several pieces, produced by the St. Petersburg firm Tekstura, and a recipe for custard honey dough was attached to them, and The Texture website and on their YouTube channel freely available a video on its preparation. I saw a lot of reviews with photos of beautiful gingerbread according to that recipe, but nothing good came out for me ... I made three bakes, but each time the gingerbread cookies invariably burst in the oven, unattractively exposing the filling, although the relief of the printed drawing was completely preserved ... I know what it is sometimes from wet filling, but I used a thick slab of marmalade, which needs to be cut with a knife! I changed brands of flour and reduced the amount of soda - nothing helped ...
And then, fortunately, I remembered your recipe! To be honest, I did not expect such a fantastic result! In all confectionery textbooks they write that the most delicious, soft and long-lasting gingerbreads are made from choux pastry, and yours is raw. Despite this, according to your recipe, the gingerbread cookies turned out to be the softest, beautiful coffee color, with perfectly preserved relief, not a single gingerbread burst, and the taste and aroma ... - it is impossible to convey in words! .. They are MUCH tastier than those Tula, which are sold in our all chain stores, and even without a gram of chemistry !!! And how easily and quickly the dough is made - without any water baths, measuring the brewing temperature, etc.! In general, this is some kind of MIRACLE !!!
And some details. I could not find flour of the 1st grade, so I took, following the example of Cvetaal, half spelled and half premium. But the dough turned out to be very sticky, despite the fact that the syrup was cooled (although maybe it should be that way?), So I had to add a little more flour.
The sugar and water for the syrup boiled down to 109 *, but, apparently, my thermometer was twitching - the syrup was digested a little, it came out thick, it was problematic to put it on the gingerbread ... It was smeared even more or less normally on the first gingerbread, and on the next it began to thicken, although I cooled the syrup to 90 * and immediately started glazing. Next time, you will need to boil less.
I put the gingerbread cookies in an airtight container - I really want to determine how long they can be stored without losing quality, but ... the contents of the container are decreasing every day))) - I feel, I don't know the truth)))
Natulya, namesake, Thank you for such a treasure !!! And most importantly, in your recipe everything is indicated in grams! I don't like recipes where “1 glass of sugar, 3.5 glasses of flour” is not serious! And thanks for your own set of spices! He is perfect and self-sufficient. And wherever you look - everywhere they offer at least 8 names of various spices!
Nata, You are an indisputable culinary authority for me! I have been using many of your recipes for a long time. If I am suddenly preparing something new, my husband will certainly say at the meal: “Very tasty! Is this according to Chuchelka's recipe? "
And finally, some photos:
Tula gingerbread (raw), recipe for public catering establishments, 1955.
Tula gingerbread (raw), recipe for public catering establishments, 1955.
Tula gingerbread (raw), recipe for public catering establishments, 1955.

Scarecrow
P_NATA,

Chic gingerbread! This is how it should be.

Thank you for the mass of kind words, it is pleasant for the cat, and even more so for me.

Yes, circulating sugar is unstable. It begins to crystallize very quickly. Actually, this property gives that beautiful sugar crust-frost. It is imperative to apply on a warm gingerbread.It feeds the top better and does not stake on the product.

The dough is sticky. I don’t know if the pictures in the first post have survived, but it’s clear that I worked on a greasy layer of flour. It is both plastic and sticky on syrup with honey. But options, of course, are possible: the moisture content of the flour is different, honey is different, etc. There will always be some plus or minus from different housewives.

Normal Tula gingerbread (in my opinion the best of the factory ones) is produced by the Yasnaya Polyana factory. But the composition has completely changed a few years ago. ((There was much more chemistry. But there were natural ones.

gawala
Scarecrow, Nata, and from Manitoba, how do you think gingerbread?
Scarecrow
gawala,

No, Galya, manitoba is not at all that. Just take the usual stuff. You can add a little tsz. But this is optional. Manitoba - natural rubber. A very peculiar flour, too strong, not for a pastry chef at all. The only confection where I allow the addition of manitoba and where high-gluten flour is really needed is eclair. I mean, choux pastry. It needs gluten to form a large cavity without cracks. This is indicated in the textbooks.
gawala
Scarecrow, yeah, I see. Natasha, I just scooped two packs of Manitoba, I want to try making my croissants .. And so, I made your gingerbread from ordinary flour, but added a little rye, and Mozart liqueur to a heap. Oh, and the gingerbread was delicious ... On the third day, they were even tastier.
P_NATA
Nata, we just bought Yasnaya Polyana - they are the most popular, in any store you can find! The last time I bought it with a currant filling - I think we should try it, it will probably taste delicious! .. No matter how it is - this filling gives off such a chemical ... And yes, the composition of the Yasnaya Polyana gingerbread has become just nowhere worse - there is both margarine and a bunch flavors, several acidity regulators, etc. ... Specifically, in the last bought gingerbread, the blackcurrant filling includes: sugar, apple puree (the preservative is sulfur dioxide), water, molasses, blackcurrant puree, sorbitol, glycerin, maltodextrin, pectin, citric acid , sodium citrate, citrus fibers, dye - concentrated juice of black carrots, flavoring "Black currant", calcium citrate ... The question is why there is a dye - blackcurrant puree itself is dark in color! .. And why are there citrus fibers and acidity regulators - black currant has enough acid! And there is so much chemistry in the dough ... This is not a gingerbread, but some kind of etching! But we will no longer eat purchased gingerbread cookies, and all thanks to you, dear Scarecrow!
I also want to say a few words about the circulation syrup. There are several videos on YouTube - reports from the Tula factory, and it is clearly seen there that the circulation syrup, which is used to cover the gingerbread (with a brush, by the way!), Is completely liquid in consistency, almost like water ... And it stands on the production table in a large enough a saucepan, obviously not with a temperature of 80 * ...
Watch from 6:46:

Watch from 3:21:

Here's how they make such a syrup, I wonder? .. This liquid is convenient to use, and the result is great in the end! ..
Passiflora
And how long can such a gingerbread be kept? If cooled down, for example, wrap in plastic wrap. I want to bake as a gift, but I don't know when I can give it. Can it hold out for a week or two?
Cvetaal
Passiflora, I sent gingerbread to TK CDEK. We survived for a week.
M @ rtochka
Yes, a week for sure. Moreover, they do not dry out to stone. They cut well with a knife anyway
Painting
I kept it for a month in a glass container with a tightly closed lid (I baked a lot at once). Preserved perfectly, not oak, quite soft.

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