Torun gingerbread "Katazhinka"

[Irina]

Irina, I'm very interested in everything! I haven't heard about such peppers, where to use them and I don't know
And the reference is good, especially since the pickup point can be said next to the house, thanks

Irina, merci, as always, for a detailed answer. I don't even worry, I meant that just the current Jamaican mine has a much richer and more sophisticated aroma than the fragrant one, which I remember from Soviet times.

[Nagira]

NagiraAm I too late yet? I bought everything today: ghee, rye flour and spices. There are two types of cardamom: green and white. Took both. Which one should you put? There are no candied orange and lemon fruits on the market. But I have candied orange peel recipe from the forum. Can I use candied kumquat instead of lemon, or is it just the wrong taste? I also bought candied mango fruits, okay?

[Elya]

Elyaof course you are not late! This recipe is good because it is not tied to any date: it can be kneaded in half a year or in 2 months, and I somehow baked it after 2 weeks (I realized late that what was mixed earlier was not enough for everyone). Although optimal - at least 3-4 weeks are needed. But longer - I already wrote that in Polish families they used to put dough at the birth of their daughter, and then this dough went to her as a dowry

About cardamom I will say that I do not buy white because it is the least natural - it is obtained by bleaching with sulfur dioxide
White has a less expressive aroma, but if you do not like cardamom at all and in extreme cases want a softer scent, it is better to take black.
And seriously, if you are not hyperosmic, then in a bouquet of spices (recommended by me in this recipe) everything will be balanced - both taste and aroma

Candied orange peel, and even your own - that's what you need! Replace lemon ones with them. Kumquat same exactly for this gingerbread I'd highly did not advise Was experience In different recipes. The kumquat has too strong and obtrusive taste, it will interrupt the delicate aroma of ripe dough. If you have few candied orange fruits, it is better to put as much as you can, but do not add anything else. And mango is not necessary, this is not an English cake - there the base is just not dough, but a mixture of dried fruits. Here, everything in the recipe has been balanced over many, many, many years - both the type and quantity of spices, and honey, and candied nuts. Try first as in the original, and then you will adjust for yourself, if that
And please, from 4 stages of kneading, control the consistency of the dough !!! Do not overcool it before mixing in the egg butter! And add milk and egg in addition to the recipe, if, with the gradual addition of flour, you see that the dough is already like plasticine, and the flour has not yet been used up.
Happy kneading!

[Nagira]

Nagira, thank you very much for the detailed explanation. As for the kumquat, she herself realized that it was not worth it, because the taste was too specific. I can't eat more than 1 thing. About cardamom in general, horror, more precisely about whitening. And what is it then sold in packs? I love cardamom in baked goods, but I always buy ground, it is there of an indefinite color: neither gray nor beige. So, tomorrow I will conjure with the dough

[Elya]

Elya, always happy to help
I already wrote that I fell in love with cardamom not so long ago, but it was ground from the store that caused rejection from childhood
So you're in luck, since you like it at all And since you already have green - use it, only first release it from the boxes, no husk is needed. I get the seeds och. simple: in a mortar I will slightly knead the boxes until they crack open, but so that the grains do not remain frayed, and that's it, the husk easily peels off ...
And yes, if you look at the lunar calendar, then I would advise you to postpone the batch to Thursday-Friday

[Nagira,]

Nagira, the stars converged on another - yesterday kneaded, and then in the middle of the week there is definitely not enough time. I tried all the spices on my tooth, cleaned the cardamom from the boxes by hand. The weight was a little lacking, so I put both of them. I really got confused in it, the seeds are black and brown in both, but in one longish green pods, in the other round white. In the green one tasted like eucalyptus. The aroma from all the spices is crazy. I scraped along the bottom of the barrel and found buckwheat honey for 2 portions, made it, partly in a glass saucepan, the main one in an enamel one, covered it, put it in the cellar. The dough is very tasty, fragrant, plastic, candied orange fruits, nuts, just a song. The husband was very surprised at this amount of test. And he also said that the dough is golden - so much honey and alcohol (he isolated it from his reserves). You could make 2 bottles of vodka from alcohol. to which I replied that I would owe him 2 bottles, but would not receive gingerbread.
I have a question about jam, I'm afraid there won't be enough plum stocks. Will apple and apricot work? And I would like to decorate at least a part. I realized that as the jam winds up, it will be possible to decorate with icing. I decided to bake barney bears in silicone molds for the kids.

[Nagira]

Nagira,: rose: no hard feelings. It's just that in the recipes I know and often use, I allow myself liberties and discrepancies. And the first time I always try to follow the recipe exactly ... That is why such a cool dough turned out, most likely because of the flour. Well, the girls wrote that it still hardened in the refrigerator. The main thing is that the process is underway. ... Let's wait for ripening. I think that it will still turn out delicious, there is nothing to compare with.

[Elya]

Elya, always happy to help
..
And yes, if you look at the lunar calendar, then I would advise you to postpone the batch to Thursday-Friday

Irina, I have a joy today, finally bought star anise and cardamom, the smell is awesome.
you advise on Thursday or Friday. and why?
I always adhere to the lunar calendar in my life, and in fact Friday is the day of "Swamp", I myself want to wait for the new moon
And Irina, how do you use cardamom for tea, coffee, they wrote so deliciously about spices that I also want to try.

[Elya]

Elya, 2 servings - wow !! And how I envy - you have a cellar
I am glad for you - the process of collecting spices always fills me with delight - nature gives us so many miracles ...
And agree, the aroma of whole cardamom is different from what you bought ground?
But about jam-jam, I'll grieve: we need sourness, which is not in apricot (even from wild) and apple
But I once made a substitute for prunes: it's easy to make a thick coating from it, only you don't need to add sugar. I'll write in more detail by the baking date.

Doroteika, will wait!

Lily, according to your definition of the "Swamp" day, as I understand it, these are recommendations from man, cat. draws up a calendar.
In astronomy and astrology I use impersonal information, because every modern interpreter brings his own understanding, and unfortunately a lot of profanity is allowed ...
That is, I focus only on the data (and not on their interpretation by our astrologers) - the phase of the Moon, aspects with the Sun, the background constellation ...
About Thursday and Friday, I can say that although the moon is waning, it is in Libra and in a favorable aspect with the Sun.
Waiting until the growing one is a long time, there is not enough time for the dough to ripen (and about the new moon and full moon, I can say that these are very bad days, and even 1 day before and after ... that is, the date is pushed even further)
Libra is a harmonious constellation, without surprises (as in Aquarius) and without explosive passions (as in Aries) ...
And aspects with the Sun at 60 and 120 degrees give energy flows sufficient for a successful start of something.
This is what I am guided by in no way do I impose on you, everyone uses the tool that is convenient for him personally

About cardamom in coffee and tea: I lightly grind the boxes in a mortar - 3-4 times round to release the aroma, i.e.because brewing in 5-10 minutes is a little for opening the bouquet, we bake gingerbreads longer By the number of grains - I take 4-5 boxes for 10 grams of tea leaves (I will not say in tsp, I have been using a special porcelain scoop for a long time - here in the photo it is with green tea.It includes approx. 10 gr.)
🔗 🔗

Irina, you have kneaded your "Katerinka" today! There were some problems in the process. I measured the spices exactly as written, with a measuring spoon, under the knife. It turned out that 6 teaspoons of spices weigh only 11 g. So what happens that ginger (1.5 teaspoons) should weigh the remaining 31 g?

It turned out that 6 teaspoons of spices weigh only 11 g. So what happens that ginger (1.5 teaspoons) should weigh the remaining 31 g?

I, too, did not have the weight of the spices exactly as in the recipe, although I took exactly 7 teaspoons. I got about 30 grams. I attributed this to the error of my scales.

[Merri, Gala]

Merri, Gala, girls, that's why I wrote in the recipe in brackets the weight of the spices, since everyone has different spoons
And spices have different weights, the fresher they are, the more oils are preserved in them and the more weight ...
I have now weighed 2 different mixtures:
coriander + star anise = 3.14 g
cinnamon + cloves + pepper + cardamom = 5.35g

AND, Merri, I was surprised and went to re-read the recipe and did not find a mention that I take a teaspoon "under the knife" with a slide ...

I’m wondering how my grandmother used to bake delicious gingerbread without scales?
Do not worry, everything will be delicious with you! And then you will correct it to your taste, if that ...

[Nagira,]

Here again the pleasant pre-New Year chores have begun!
I read a fascinating story again, Nagira,thanks again!!!
So I wanted New Year's magic! Only now you need to give it to yourself and to all others who are near!

Irina, you write everything in astrology so well, super!
I will listen to your recommendations and knead Katazhinka on Thursday !!!
Savochek is very interesting, I have not seen such

I began to think about purchasing a mortar - a necessary thing in the household, just how to choose
Girls tell me.

[Irina]

About cardamom in coffee and tea: ...... By the number of grains - I take 4-5 boxes for 10 grams of tea ...

Irina, this applies to tea, and the proportion for coffee? Do you mean black cardamom?
The little scoop is pretty

[MariS]

MariS
Marina, thank you for such an assessment of my ... not even recipes ... opuses
And yes, the approach of Christmas not only gives children the expectation of miracles, but also us

KokoschkaThank you for the compliments and for your trust.
Mortars are a necessary thing in my household, I have several of them: wooden, small porcelain (I use it most often - it does not absorb odors, except for St. with a deepening of the bowl (because of him I bought it, I thought it would be very convenient not to crush, but to knead, but ...). According to my needs - two (a small porcelain and a large stone) are enough. The first one is better to buy a small one.

I bought a scoop in a shop of loose teas (there are a lot of them everywhere in shopping centers and markets), where teapots are also sold - teapots, cups, jars for tea ...

Gala, I use green cardamom, on black you will go broke every day to drink tea ... although I tried it for fun
Try it yourself with coffee, I drink it 3 times a year, well, I'm not a coffee lover ... Although, as I wrote, it was coffee that helped me fall in love with cardamom 3 years ago according to this recipe Spicy Bedouin coffee look there, the whole process is described there, only I did not use cloves and orange blossom too

And I am with you. Today I kneaded the dough and sent it to the refrigerator for now, and next week I'll take it to my mother's cellar. My spices turned out to be a little less in weight than necessary, but I'm not so fond of them. But the smell was still rubbing .......... I wanted to knead it back that week, but I got to the hospital and everything was postponed. So the dough will sit for only four weeks.

[Nagira,]

Nagira, Thank you for being happy with me. So many people need to make gifts for NG that 2 servings are just right, or even not enough. I agree that ground cardamom is not at all what kind of cardamom is it made of?
Strange, I thought that there was sourness in apricot, even from ordinary apricots. Then, probably, and from cherry plum will do? Although I no longer have it.
I am also interested in reading your "opuses", because this is no longer a faceless recipe, but an interesting story.Last winter, it was this that attracted gingerbread to your recipe and it was decided to make them.

[tuskarora]

tuskarora welcome to our gingerbread company! It's great that you also have a cellar
And four weeks is quite enough, but I wrote in the recipe "a month and a half", so you just get

Elya, thank you for the words that inspire new "opuses"
Cherry plum would be the very thing here, but you can make a thick coating of dried plum-prunes - for my taste, this is the closest replacement for plum jam-jam. I will write closer to the baking time how best to make it.
And ground cardamom is made from green, but substandard - old, small, with defects ... and with husks ...

Nagira, thank you for your warm welcome. I have a question. I have homemade plum jam. But in my opinion it is watery - the plums themselves were watery. So I think - will it be necessary to thicken it with something, or will it do? In terms of consistency, it is such that it flows off the spoon, but not very quickly.

[Nagira,]

Nagira, today I climbed into the cellar to look at the dough. 4 days passed, I didn't see any visual changes, but I wanted to see it growing. Is that how it should be? Maybe it will increase later?

[weight]

Girls, I want to clarify again about the amount of spices.
They hinted to me that it is not easy to work with my recipe and that I do not know the rules for placing culinary recipes, and if a teaspoon is indicated, it means “under the knife”.
When placing the recipe, I took into account that teaspoons and spoons "with slides" are different for everyone - that's why I indicated a common weight spices for the most demanding.

In fact, the taste and aroma of the dough is so multi-component that the spicy bouquet is equal here, but oddly enough, it does not dominate
And even if you take half of the indicated amount, your Katazhinka will ALWAYS be special

The second point they pointed out to me was the amount of alcohol and its replacement.
Katarzhinka's recipe already turned out to be very voluminous and in this alcoholic moment I relied on your trust in me so as not to burden the recipe with additional explanations.
It's incomprehensible at first glance equal amount alcohol and its replacement - half-lightened by degrees of vodka-rum.
I think we need to clarify this so that no one else will be confused
Vodka, unlike alcohol, contains water, and if you increase its quantity, you will have to adjust the entire recipe (not everyone can get alcohol). But even 150ml of vodka will be enough to loosen the dough when baking, and this is the main thing (though not the only one) the meaning of the addition of alcohol.
________________________ ________________________ ________________________ __

tuskarora
Of course, the liquid jam should be thickened easier and more natural to taste to make prune puree and add to the jam before coating

Elya, I saw that in the topic of Old Polish Gingerbread, some girls write about a strong increase in dough
In none of the 3 Katarzynski recipes, even in the one that is closest to Staropolsky - we have not observed this
Visually, by the end of ripening, it increases very little - by 1-1.5 cm. And in my opinion, this is correct: it is not yeast, it should grow during baking. After all, the loosening effect of soda and alcohol is, roughly speaking, chemical reactions. One-shot, non-renewable. If a violent reaction took place during ripening, then what will happen when baking? Partial (giving those 1-1.5 cm) is inevitable, since soda reacts with fruit acids in honey, albeit slowly (in fact, this requires a low temperature - to slow down some processes in the dough). If you keep the dough in the 4-8 degrees range, you have absolutely no need to worry and disturb the dough.

[Nagira,]

Nagira, again thank you for an exhaustive answer! Well, I will not disturb the dough anymore, otherwise it can greatly decrease at the exit. (I pinched off a piece, I even got caught with candied fruit).

[Irina,]

.... there is absolutely no need to worry and disturb the dough

but I could not resist and looked at him My dough did not change in volume, and several small transparent droplets appeared on the surface ...it lives its own life there ... so that it means -
Irina, faced a problem: I can not buy plum jam or jam anywhere. I could hardly find only jam from Mirabella plums. He's kind of light. Will it fit? And how much do you need?

[Gala]

Girls
Gala, that's not in vain I say: do not look! do not! otherwise you will be afraid of something every time
Let mysterious processes go on there ... if the temperature regime is observed, then nothing bad can happen there, the volume will be evaluated (and that is due to curiosity, not necessity) at the end of maturation

But with plum jam-jam-jam it is always like this: it is better to make the plum in advance and in season. This is for the future. And now there are only 2 outputs:
- Buy: in the store, in the markets with grandmothers (you can specifically ask around, agree on delivery-purchase on another day - I have had this for a couple of years).
- Make mashed potatoes from dried plum-prunes (here you can play with base additives - apple jam or others, the main thing is that the taste of the plum should dominate and the mass should be slightly sour - a little cranberry or lemon, sugary sweet is undesirable here). Puree: rinse the prunes, steam for a short time, until soft, and beat with a blender; boil the mashed potatoes together with the infusion until thickened (heat treatment of the mashed potatoes is necessary, otherwise it will sour or mold)
Oh, Gala, I forgot about the quantity: for one rate - a liter can was enough for me.

[Irina]

it is better to make the plums in advance and in season.

I had no idea that I would bake a gingerbread, and even more so that there may be problems with plum jam
Irina, as always an exhaustive answer Thank you! While there is still time, I hope that I will find jam, or at least make it out of prunes.
Can you tell us about the icing? After all, it still needs to be covered with glaze.

Irina, please tell me, when did you make candied fruits, how many times did they boil? And the crusts were kept from the second time for 24 hours? Then I did not withstand 24 hours, I withstood less (otherwise I did not have time)

[Gala]

... it is better to make the plums in advance and in season. This is for the future.

I had no idea that I would bake a gingerbread, and even more so that there may be problems with plum jam

Gala, so I wrote - for the future I hope you will like the gingerbread and will get into your family piggy bank and you will prepare jam ...
And the icing is not at all necessary for this gingerbread.
After all, its role is to seal the aromas and moisture so that the gingerbread cookies stay fresh and soft for longer. And here this role is taken on by plum jam-jam-jam.

Glazing for Katazhinka should be used only in case of very good. liquid plum jam, which can only nourish and soften the gingerbread in the first 2-3 days after baking, but then to preserve it, you will have to cover it with glaze: this is exactly what I had to do with that Katarzyka, which in the main photo is with embossed flowers.
I specially used liquid jam, since a thick jam would cover the relief. But it was just an experiment.
The gingerbread will still be juicier and softer, folded in 2-3 layers, under a thick plum layer, like in my photo of a gingerbread with a cut (in the recipe).
Glaze, marzipan or chocolate (see page 2 in this thread - there Anka_DL several photo showed) - they are used simply to decorate the top of the gingerbread, because the jam looks aesthetically simple

And last time I forgot (I usually write answers in several rounds) - during boiling, you can add frozen plum to prunes, slightly chopping it (I often see it in stores among freezing) - it will revive the dried fruit aroma

Kokoschka
Lily, I always make candied fruits strictly according to Kroshin I tried the recipe several times for others
I have no rush, because I cook them all year round (as soon as I have 1 kg of crusts in the freezer) and I always have a supply. I boil 4 times, 5 - it never took the syrup to thicken, the crusts ceased to be too soft. ..

That's what I think that's not right! : girl-th: But nothing now I'm experienced, next time I'll try to do everything without haste.

[Irish,]

Irish, I also put my dough today, it turned out like this (I don't know, right?)



I made half a portion to sample. In addition, she deviated from the recipe, put in ordinary butter (forgot about ghee).
The flavor of the dough is indescribable!
I think the gingerbread will turn out, even if not strictly according to the recipe ... I really hope!

And the icing is not at all necessary for this gingerbread.
After all, its role is to seal the aromas and moisture so that the gingerbread cookies stay fresh and soft for longer. And here this role is taken on by plum jam-jam-jam.

Well, good. And I bought a dark and thick plum jam

[IRA]

IRA - I put it on
Absolutely not difficult, all preparations were in a huge thrill
The roasting gave the flour an amazing delicate nutty aroma - it is indescribable !!!!!
I really liked the dough itself !!!!!!!

By the way, at first I didn’t pay attention to alcohol or vodka, I hadn’t used either one for a long time, and my dad had already brought me vodka during the day (although he asked if he needed alcohol?) So, only at the end of the day I could calmly finish reading this Temka to the end and in the end, looking at night, the son went to his grandfather for alcohol
For some reason it was hard for me to grind the spices in a ceramic mortar, so I pulled out my favorite marble one with good notches and rubbed everything easily without any problems!

Thank you for all the subtleties that I was not lazy and explained on both forums, when I understand everything to every little detail, then my hands do everything as needed !!!
The son generally said that I was a little crazy about this gingerbread dough.
I put it in a snow-white thick-walled clay pot for 4 liters, the photo is old,
put a thin towel under the lid



I also have such a 3-liter saucepan, but it does not fit in height on the bottom shelf of the refrigerator.

Girls, be stunned, I sit at work and all smell of these gingerbread
Soooo nice
The smell comes of course from the hands

[julifera]

juliferawhat are your enviable pots

Girls, be stunned, I sit at work and all smell of these gingerbread

That's it, it (still dough) is so fragrant Though Irina and does not advise disturbing the dough, and sometimes I will open the pot and smell ...

[Julia]

Juliawhat a smart girl you are!
You asked me so thoroughly about everything that I thought - it's good if you decide to put the dough by the weekend
And thank you very much - how pleased with the description of the process about the high and the dilemma - alcohol-vodka and about the aromas at work
And that with roasting flour, there are also positive emotions
And your pots are just a miracle! especially white

Gala, and I was glad for you too for the plum jam!

Nagira, thank you for such an interesting recipe, and even more thanks for all that information. which you share so passionately. I read the whole topic in one breath, and, of course, caught fire. I'm going to make the dough, just prepare the food.

[LightTatiana]

Nagira, thank you for such an interesting recipe, and even more thanks for all that information. which you share so passionately. I read the whole topic in one breath, and, of course, caught fire. I'm going to make the dough, just prepare the food.

LightTatiana, and thank you for your attention to the recipe and for your willingness to experiment!
Shuffle quickly and connect with the waiting

[Nagira]

Nagira - I naughty with your Katazhinka
You didn't tell me to do that - but I did

[Nagira]

I couldn't stand it, no, it was unbearable ...
For the first time in my life, I am doing such a miracle, and I don’t even know what it is - this "reindeer" Torun gingerbread Katažinka
sorry Nagira, you can even scold me, but I stole - pinched off a piece of this dough
And she stuffed it into her Mouse (even though nobody likes her here)
Baked and honestly coated with plum jam
But this is a real heart attack of the stomach and the olfactory system - it's amazing !!!!!!
And it's great that I made the whole batch on rye!

And yes, like an honest Mouse - I gnawed just one corner of a baked gingerbread
Now that I have confessed everything, with a pure soul, I will leave the remaining piece of gingerbread alone - to stand for three days - as Nagira ordered

And tomorrow I will have another half portion (otherwise it won't fit into the fridge anymore)

Irina, good day! As I understand it, cognac instead of vodka - quite? (I don't have time to reread - I need to make a decision now, I'm preparing a shopping list. I'm sick myself)

Svet Tatyana, cognac needs strong alcohol, if there is no alcohol. Good luck!
Yulchik, honey, I just dropped by for a second, I'll unsubscribe later when I return home

Fine!
There are no ready-made candied fruits now, (they will bring fruit - I will do it). Is it possible for now without candied fruits (then, before baking, mix in) or is it better not to rush and still cook candied fruits first?

I am also devotedly waiting for your return home

[LightTatiana]

LightTatiana
They have to wander there all month, ferment with the whole chorus, brew, so nada wait
I didn't have candied fruits, so I scraped the zest from huge 2 lemons and 2 apisins, but if small and from 4 pieces of this and 4 pieces of that, chop finely into the dough.

julifera, thanks! I thought so too, but I decided to clarify everything. I'd rather not rush, I want to make the gingerbread as accurately as possible. I've already soaked the crusts ...

: rose: Irina! Good evening! You wrote that you make many different gingerbread. So I realized that they are small? Can I ask you to post some of your favorite recipes, namely small ones? While this dough is ripening, it would be better to bake those too ... do not consider it arrogance ... I think others will support me.

[Julia]

Julia, thanks for working as beta in the subject! And so your post made me happy the whole evening was impressed
I will not swear myself sometimes I do not know The main thing is that not all the dough has disappeared, and the second batch, too
And no one offended your Mouse - she likes it, from the outside - I really like it! very pretty in itself
It's just that you can't buy 100 boards, the wallet won't pull, so first of all I don't choose curly ones ... And how I get hold of a dozen or two with ornaments, then I'll look at the animals ...
Oh, how glad I am that rye dough is so to your liking
I’ll go through the glaze I’ll answer just now I saw your question

LightTatiana, I have long wanted to collect and knit my gingerbread developments into something unified, but there is not enough time yet, but I just would not like separate recipes ... I pulled Katarzhinka out of the general gingerbread theme, because there was a New Year competition, but I've been collecting photos of my gingerbread for 2-3 years, but I won't bring it to my mind

here I have a (unfinished, really ...) collage of several of my gingerbreads: I'll tease and promise to continue working on them
🔗 🔗

[Ira]

Ira - do you offer us to gnaw your picture?
So not honest
Well, what should I do now, I opened the picture in another window, enlarged it and began to sharpen my teeth
The first one will bite off Piparkook, the second is Vyazemsky kusnu, the third - Kerzhatsky with the filling!
And during all these three I will have a second leg to have a gingerbread from Siena!
The most beautiful - Lemon - this is for a snack!
And what kind of beast is in the middle? So I would have grabbed it with a third paw, but I don't have a third paw ...
I'll indulge myself with potatoes and chocolate too - black paw

Well, I really want to taste your gingerbread