Torun gingerbread "Katazhinka"

julifera, it's good you have 4 paws, and what should the rest of you do with two hands to dream

[Irina]

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

Irina, teasing is not good But continuing to work on the gingerbread is good. More delicious and different gingerbread!
We are waiting with

Aha, we are waiting, we are not in a hurry. It is possible tomorrow

But seriously, I really want to, you, Irina, are wonderful.

collage of a few of my gingerbreads: teasing girl teasing

Masterpiece !!!!!!!!!!!

Girls! Tanya, Julia, Olesya, Gala, Lily thanks for your appetite
I didn’t just tease you, I cut off the escape routes for myself - in order to quickly bring the recipes to mind
Since 2010, I've only been collecting photos

I report - the dough has been laid / tamped into a saucepan and sent to the balcony. Temporarily, until new pans are received.
I had to add 1 egg and about 100ml of milk. Rye and wheat flour 700/300 (I didn't plan that, it just turned out that my bag with rye was already opened ...
And, traditionally, the question ... Nuts (almonds and hazelnuts), probably I have too fresh. And although I dried them, but probably not enough - I received not flour, but a viscous mass, in which whole hazelnut kernels came across (I chose it and cut it finely with a knife). And it is necessary that nut flour is obtained, in the sense, free-flowing?
Trampling all the flour, of course, is not easy. But probably. And what a flavor from the dough! Of course, I could not resist, and tried it - it is very tasty, and the spices already at this stage are wonderfully combined. Something else will be ...
I took the photos, how I will transfer them to a computer, if the quality allows, I will show them ..
In general, I joined the club waiting for the ripening of the dough, which is incredibly happy !!!

Irina-Nagira,

Today I had my first test baking .....
I decided to make a little gingerbread in order to understand how the process will go and what problems may arise, I still do it for the first time. ... And they did arise. It turned out that the dough was kneaded too steeply. When I started rolling, I thought that it would crumble. But I still defeated him. The first part was rolled out too thin, the second was already made thicker. When the gingerbread was baked, the whole house smelled fragrant, the aroma stood ... After smearing with plum jam, it shone so beautifully, it was a pity to wrap it, but there was nothing to do, I put it under oppression. Now I'm waiting while you can try

[Gala]

Gala - for the first try, you are very hardy - you left to lie down without trying
And I, remembering that everywhere they write that it is not necessary to introduce flour to a maddening density, on the contrary, I did not add it and the dough turned out to be very plastic.

And I had an unplanned second try today - for 2 reasons:
- I got gingerbread rolls - well tell me - how could you not try them?
- dad said that tomorrow he is coming to us to try gingerbread !!!

That is, my dough is already two weeks old - and this is some kind of nightmare - it became even TASTY and after smearing with jam we sharpened the whole warm half of the sample !!! It is categorically impossible to eat the second half - also to dad

Ira - I don't know at all what will remain there in a month from that test, if it is already like this

[Gala]

Gala, it's a pity that the steep dough ...
Mix more (the holidays are long after all), you need to learn to control plasticity in fresh footsteps, while you remember
you asked me before kneading what consistency the dough should be and I showed you and other girls a photo for a guide, but it disappeared ... it remained only as a link
Here's another showing:

🔗 🔗

It seems that it is soft, but it is just still warm ... it solidifies in the refrigerator

Gala, and how many hours did you warm the dough? Under a damp cloth?

I'm really worried about your mother-in-law. When is her DR, 24-25? Maybe I'll write you another recipe - quick, almost gingerbread

Julia, skaaalochkiiii second try of the photo of the gingerbread in the studio !!! Was it easy for you to work with the rolling pin? Does the relief change much after baking? I will die of curiosity
And how dad will bite the gingerbread? warm, it is softer and more fragrant ... and on the trail. day ... tell your daddy to hold the gingerbread in your stash for a couple of days. Or will it fail?

[Irochka]

Irochka - yes, please write a quick tasty almost gingerbread recipe, otherwise I don't know which one to grab, so many of them I have come across in the internet, but I can't even imagine how the finished product will behave

Irin, I will definitely work on the bugs, and with the new mixer again into battle
I think I should have put even less flour, I can't deal with it, it requires a lot of liquid. My dough turned out to be cooler, not like in your photo
But I think that the gingerbread should still turn out delicious, of course not the same as yours ...

The dough was warmed for four hours under a napkin, but dry.
The mother-in-law has a birthday on December 21, do not worry about her, she did not eat your gingerbread and does not know the taste of a real cat, I think she will be delighted with mine
And write me a quick gingerbread recipe too, I want a lot of different gingerbread

+ Gala + do not seduce, I really do not have Katazhinka, but his relative "Staropolsky gingerbread" has been standing since October 30, just a little bit left, I plan to do it next weekend
julifera, Julia, throw a rolling pin at me in the sense of where to spy

- I got gingerbread rolls

julifera, what kind of rolling pins are so cunning?

+ Gala + don't seduce

I will seduce

[LightTatiana]

LightTatiana
Tanya, aaaaa !!! do you want to make me a stutterer? After Galina Lent I am so sensitive, and you are talking about driving flour into the dough. What - also cool?
Get it out now and mix-dilute with milk and beaten eggs
okay, just take it out of the cold, and transfer it over to the morning or day.
Look at my approximate photo

Julia, Gala I didn't write gingerbread, a nearly I have to carry gingerbread to Gala for her birthday, so I thought about a cake recipe based on a gingerbread biscuit (a win-win option - delicious, gingerbread and New Year's, simple - if all the ingredients are at hand) but I wanted to write in a personal, because even the photo was not possible to do it, although I have been baking it for a long time and even planned to bake it more than once a year, but it did not work out ... I kneaded the dough under the printed boards that I ordered, but did not have time for the cake ...

[Julia]

Julia, skaaalochkiiii second try of the photo of the gingerbread in the studio !!! Was it easy for you to work with the rolling pin? Does the relief change much after baking? I will die of curiosity
And how dad will bite the gingerbread? warm, it is softer and more fragrant ... and on the trail. day ... tell your daddy to hold the gingerbread in your stash for a couple of days. Or will it fail?

Unfortunately there are no pictures, Akum does not work, and my mobile phone takes a terrible picture.
I really liked the rolling pins at work, even more than the board - with them it is somehow easier and faster and the relief holds well
Both the grape and the ornament - both are very good - turned out exactly like on their website in the pictures
Ir - the ornament chose the one that you, did not take the second
The best part is that the rapport of their drawings just goes into my air fryer - it turns out very quickly in it.

kotyuchok - the name of the site in the pictures

What beauty are these rollers

Gala, isn't it lovely? My husband and I together meditated on a grape vine.Maybe by next Christmas ...

Reach out now and mix-dilute with milk and beaten eggs
okay, just take it out of the cold, and transfer it over to the morning or day.
Look at my approximate photo

Here in my head this photo just sat down well, so I only got 700 grams of flour!
And I never regret that I didn't shove another 100 grams of flour, although there was a desire

Oops .... what's this - my FSE is gone ?! I have a hard kapets, as much as the spoon was bent, and moreover, it was hard in the first third of the flour. Shaw - dilute ?! But it’s delicious to be stupid!

Oops .... what's this - my FSE is gone ?! I have a hard kapets what Sho - to dilute ?!

We are not nervous. We dilute. I'll do it tonight. Thank you, Ira, for showing the photo - it's hard to figure out what it should be without experience. On the contrary, I was afraid that it would not be thinner than necessary.

[redcat]

redcat , when did you knead the dough? I haven't seen you in the topic before.If not more than 3 days, then you can still do a re-mixing ...

LightTatiana, I still showed the consistency on the first pages, but the photo disappeared somewhere, only the link remained inoperative ... Well done, you are an optimist, everything can be fixed ... and not fixed, so you will enjoy what you have

Nagirochka, I just listened silently :) I, too, this, with roots, sir. I put it, yes, three days ago, I kept my mustache (well, except for the deadlines, of course). Voooot. And after a series of experiments, we, together with "British scientists", decided not to dilute. At least for now. I show:

This is a dough taken out of the refrigerator, slightly mashed in hands and immediately molded. It was molded easily and pleasantly.

These are cookies taken out ten minutes after the start of baking. They grew up, were immediately soft, airy, but quickly cooled down and hardened, became crunchy, similar to dry oatmeal cookies. I did it along the way. They are tiny, see 3 somewhere.


This is a gingerbread taken out with them, it was larger and thicker, it did not dry out, it was very soft, airy on the break, and kept soft for about an hour, only slightly dried out at the edges, they could not check it anymore - they tried it. The consistency is like the freshest oatmeal cookie. I smeared it with hot plum jam. And it is there so by the way - suuper !!!!!!!

And this is a horse. Yes, it swam on the patterns and cracked a little - but these are my jambs, one might say, deliberate: I didn't let the dough stand in the heat at all, and didn't wet the surface with water for the sake of the purity of the experiment. I have not tried it, but it is soft and elastic to the touch. That's how gingerbread 7 kopecks in the school cafeteria were. Spread on top with jam and circulating syrup, I'm waiting.

Nagirochka, thank you so much for the recipe, this is exactly what I wanted! I can imagine how gorgeous it will be when it will stand as long as it is supposed to, but already at the test stage I didn’t wash the pan until I picked (and ate them raw) all the more or less visible pieces. Well sooooo delicious! The gingerbread will taste even more delicious every minute

They are, yes, when they are just baked - they look like oatmeal, but as they infuse - they become - as my son said - strong, not in the sense of tight, but such - "zaboristy"

What patient people were our ancestors! Is this pure hard labor and an Egyptian execution to wait first for the test, then for ripening, or is it my family, headed by me, so impatient?

Ira, suddenly you will have time to answer me (the dough is still heating up). I can take it in my hand. it kneads like soft plasticine. It's still cold. Doesn't stick to your hands. Maybe he doesn't need milk?
I looked at the photo, you write, the dough is still warm. Does that mean it's only half the flour?
I had a little bit cooler with half the flour, but not much. And can you somehow explain on your fingers what it should be before rolling into a bun? I think I could roll it, but it's still a little cool for that. If the dough is rolled into a small ball, and then flattened, should the edges remain even or at this stage they can still crack slightly?
When I was making the dough, I used a big spoon all the time. And only at the very end I realized that it was possible with a hand - it was not sticky, it was obedient, but it was also cool.
Maybe he shouldn't have any coolness at all?
Ira, I'm sorry to bother ...

I thought about a gingerbread biscuit cake recipe (a win-win

Irochka, you see, you still have a lot of seductive things in your sleeve.

[LightTatiana]

LightTatiana
Tanya, I’m probably late, I don’t really feel myself for the third day, several times a day I switch off (not faint, but sleep ...) now again with my eyes open and saw my recipe in the right column and came here .. ...

Everything that you described, in general, made me happy, otherwise I began to worry yesterday ...
The fact that the dough can be kneaded like plasticine is already good. And you're right, make a test - if the dough cake cracks a little along the edges, but you can "collect" these cracks, connect them ... then everything is OK. But keep in mind, after ripening it will become denser, and not vice versa. Even after warming up.
And the gingerbread will be denser. And if the dough is completely cool, it will crumble, crumble, but should not. Although in any case it will turn out delicious just of a different consistency. Therefore, I advise those who put this gingerbread for the first time and did not orientate themselves with the coolness of the dough - while the memory is fresh, make another batch, at least half, but feel free to adjust the thickness of the dough. This will be remembered on the next. year everything will turn out faster and as it should

And about the warm dough: it is in end of batch may be still warm if the flour is also from the oven
But when it cools, its consistency will harden a little. Little. And in general, after everything that happened here, I came to the conclusion that it is better to make the dough a little less thick than more than once I ask you to practice - so you yourself will choose the consistency of the dough with which it is more pleasant for you to work and from which it is more tasty in your opinion gingerbread will come out. Even if it is thinner, the gingerbread will still be baked and rise

And yes, there is a lot of gingerbread in the storerooms but there is not enough time to arrange ...

redcat
Tanya, in the photo you have quite elastic dough I'm glad!
I never violated the terms and did not bake the unseasonable, so I admit that the cracks, which should not be, were due to the unripened dough ...
And yes, do not overdo the main batch in the oven, the moisture in the plum jam may not be enough to soften.
your horse mold is wonderful!

Ira, you are not late, I just had time to do the test earlier.
In general, I report - I pressed almost half a liter of milk, but did not add eggs. Maybe not right ... Aging + baking + tasting will show.
As a result, I got a dough - if you grab a piece and pick it up, then the piece from below will tend to fall off, as in the photo. Or you can say - stretches, here I would have applied the definition of "viscous" myself.
I barely put it back in a saucepan - it turned out to the eyeballs .. I'm waiting for new saucepans, maybe in 3.2 liters of dough it will be more spacious ...
As for fixing the process in my memory, I have far-reaching plans ... What to give to those who have everything? But you can surprise Katarzhinka, I'm sure ..

Ira, restore your strength, there are so many interesting things ahead!

What rolling pins !!! did not even suspect the existence of such
I came here yesterday, and here the girls are already baking, I looked at the calendar. I put the dough on November 16, 4 weeks have already passed and + today is the fourth day of the fifth week, that is, I can bake with good reason. congratulate my colleagues on December 26, and if I bake today, the gingerbread will just have time to survive. Now I brought my dough from the balcony on the table, comes to life

[Irisha]

Irisha, here is my first experience - a piece of test gingerbread. I have already baked others, they are under oppression. I rolled this one very thinly and made only two layers, and for my mother-in-law, I already made the layers thicker, and the gingerbread consists of three layers. When it’s good, I’ll show you too.
I'm waiting for your assessment

[Galinka]

Galinka, just returned home, drank tea with a gingerbread cake (I wanted the promised recipe with a photo ...baked it yesterday night, in the morning I managed to smear it with whipped cream to soak it while we were gone) - and ran here, and here it’s already baking
In the photo - is this the gingerbread that you baked on the 17th? Did he manage to soak-soften? And then it's hard to understand from the photo ... It seems that all the same it is dry and crumbles, right? Due to the non-plasticity of the dough, the surface is not even, but with tubercles ... Well, it's all the same with a seagull - delicious and New Year's, right? And most importantly, Checkmark, that the first gingerbread experience did not disappoint you, as far as I can judge from your impressions
I'm really looking forward to a photo of a gingerbread for my mother-in-law. Did you bake it in a curly shape?
How glad I will be, if my mother-in-law likes it ... That you liked it, I understood the aroma, and again I am very glad

Even if I was late, I still promised the recipe for the cake, I’ll go and tell you in PM. And I'll post the prepared recipe with the photo tomorrow or the day after tomorrow.

[Irin,]

Irin, the gingerbread had time to soak very well, and although it was not hard, it got even better. The surface of his baked goods was smooth, and with bumps because it was not very evenly smeared with jam. You know, and I like this one even more: there is something genuine in her

The gingerbread experience not only did not disappoint, but tightened up to the ears

[Galinka]

Galinka, well, I'm sooo glad that the gingerbread is not dry! I have never tried it from a very cool dough, but from the photo it seemed that both Sima and you have tiny ones, and this, I thought, means they will be dry ... the jam is still not syrup to soak until soft ... So you reassured me, you and Sima, that you liked everything I really want more gingerbread fans like me to appear to maniacal more fun together

[Galina,]

Galina, what beautiful gingerbreads are torn!

And I also baked a test batch and put it under the press. There was no jam, only jam with plum wedges. Therefore, I spread it with a thin layer. (I will add a photo a little later). I ate one thing right away - what a delicious !!!

Irisha, many thanks for such a miracle! Holiday greetings!

[Marina]

I really want more gingerbread fans like me to appear to maniacal more fun together

Our political credo: ALWAYS

Marina, Thank you! Be sure to attach a photo of your gingerbread.

The photo has already been inserted in the previous post. This is a trial batch. The next one is waiting for the hour.

[Marina]

Marina, Hurrah! what glorious hearts! with a start!
Are you going to bake the main batch at a high-rise? You mean three-layer?
Collected in 2-3 layers and lying under pressure for 3 days - they acquire a completely different structure and taste, of course, it changes, or rather, a gamut of tastes appears
Marish, thanks for the kind words and congratulations

In general, I report - I pressed almost half a liter of milk, but did not add eggs. Maybe not right ... Aging + baking + tasting will show.
As a result, I got a dough - if you grab a piece and pick it up, then the piece from below will tend to fall off, as in the photo. Or you can say - stretches, here I would have applied the definition of "viscous" myself.
I barely put it back in a saucepan - it turned out to the eyeballs .. I'm waiting for new saucepans, maybe it will be more spacious in 3.2 liters of dough ...
As for fixing the process in my memory, I have far-reaching plans ... What to give to those who have everything? But you can surprise Katarzhinka, I'm sure ..

Tanya, the description pleased me Let's wait for ripening
As for a large pan, the dough will hardly increase, well, perhaps quite a bit. It will grow well when baked.

[Irish]

Irish, I will make the next batch in two layers.
The taste of gingerbread is so multifaceted, even to describe it for me is still difficult - you need to feel it ...
The most interesting thing is that I made them from whole wheat flour (mixed up the bags). When I realized this, it was too late to knead a new batch. But I was not disappointed. The taste is very, very interesting.

Now I also want to cook without deviating from the recipe.This recipe is amazing and your comments are very pleasant, thank you, Irisha!!!

As for a large pan, the dough will hardly increase, well, perhaps quite a bit. It will grow well when baked.

Irochka
I think you need to leave a little space in the saucepan. And my dough was equal to the side. And now, in a new saucepan (3.2L) everything is wonderfully located. And there is a little space for lifting. We wait

Praise the master, how nice

Nagira. I put the dough out of the refrigerator, it is warming up. The top has already warmed up, tore off a piece, tried to wrinkle it, but it is very steep and crumbles, it is molded with difficulty. Is it possible now to add something before baking, milk or eggs. Wouldn't that ruin the gingerbread?

Marinka, Galya, you have baked such handsome men. But I'm holding on. I think I'll start on Monday.
Irina, thank you for sharing a wonderful story-tradition of gingerbread. You have awakened my Polish roots in me. My grandfather's mother was a Polish woman, it's a pity she died very early. I got so fired up with these gingerbread cookies that I put in one and a half portions, and yesterday I put half a portion in order to understand what the dough should be. According to your advice. I think I shifted the first bit of flour. THANK YOU

[Olesya]

Olesyahow patient you are!
But I couldn't resist and baked a part. Next week there will be a lot of trouble and not enough time for all matters - so I decided to experiment.
My dough in the refrigerator was also very hard, then when it was completely warmed up, it became obedient and so ... good. It was a pleasure working with him!
Oles, don't worry in vain, everything will be wonderful with you!

[Olesya]

I got so fired up with these gingerbread cookies that I put in one and a half portions, and yesterday I put half a portion in order to understand what the dough should be.

Olesya, this is correct, because it seems that there is a lot of dough, but in fact, not that much gingerbread is obtained. I only got one large gift for about 1.3 kg and three small ones (I did not weigh). Not even enough to try for everyone

[Olesya]

Olesya, this is correct, because it seems that there is a lot of dough, but in fact, not that much gingerbread is obtained. I only got one large gift for about 1.3 kg and three small ones (I did not weigh). Not even enough to try for everyone

And I put it like a dough, without understanding it, I thought it was possible to bake the Toko in a large form, but now I see that tidy gingerbreads are also possible and I'm so glad. I would like to have a lot of gingerbread and decorate beautifully. But we'll see how it goes. I am in a festive mood with this test, I want the family to have a festive, fabulous mood too

Ooooh, about the mood, I will subscribe to every word! While I was playing with the dough, I got such pleasure ... And now, as I recall, my soul is so warm .... Now the park is at work, everyone is upside down - I am meditating on the dough

But I couldn't resist and baked a part. It was a pleasure working with him!
Oles, don't worry in vain, everything will be wonderful with you!

Marinka it is not very hard, but how to say, how to mold a horse from bread, I kneaded it in my hands. And then she honored the girls and was scared for her own. Well, the fact that yesterday I put it so it immediately turned out to be soft, it seems softer, today it looked softer
thanks for the support

[Olesya26]

Oh, how lively here
Girls, good evening everyone!
Olesya26, I welcome one more sister by blood to our warm gingerbread company!
It's so great that you immediately decided on another batch and you can compare
But in terms of the size and layers of gingerbread - all the same I will warn you - small and single-layer will be differ a lot from thicker and folded in 2-3 layers so bake different ones, since the amount of dough allows

The most interesting thing is that I made them from whole wheat flour (mixed up the bags). When I realized this, it was too late to knead a new batch. But I was not disappointed. The taste is very, very interesting.
The taste of gingerbread is so multifaceted, even to describe it for me is still difficult - you need to feel it ...

Marina, it's great that you used such a rich flour, because before they baked on rye or such as yours, white seeded and appeared later, and was available to those who are richer and how are you right about the indescribable versatility! I do not even undertake all the words will be just a pale shadow of sensations And whole grain here has changed only one of the many facets, of course, changed - but it is difficult to describe it. I was already tortured by Julia-julifera - what is the difference between pure rye and wheat gingerbread, it was difficult for me to answer except for one thing - he is different

Doroteika, keep my fists for your gingerbread. It's been 4 hours here, how's your dough? If you have not started working with it, then leave it until morning in a saucepan at room T, if it is not 30 C
Girls, I will worry about your gingerbread while you play with them
After all, I have never reanimated a tough dough and I don't know anything about the result first-hand, so to speak.
I can only support you in the process and assure you that even dry and crumbly gingerbread is all the same your invaluable tasty and aromatic experience.
And I am very, very happy for those who immediately succeeded and even more happy for those who, despite the difficulties that have arisen, received joy and enjoyed the process and the thoughts of those who immediately decided on a second batch, regardless of the reasons, warm their souls I bake various gingerbread cookies and every year I try to refrain from the second batch of Katarzhinka is unrealistic ...

I baked it as it is, without everything so far, a few thin (for testing) and one plump little gingerbread.
The flavors are super! I removed the rest of the dough. I smeared it with apple-plum jam, but it turned out to be watery after all, maybe then spread another layer?
I put them in 3 pieces: it turned out to be one thick gingerbread and put it under oppression. We will eat in 3 days. And where to store them at home or in the refrigerator? Who stores where?

[Doroteika]

Doroteika, Well, that's good! And hurray - three-layer !!!
Spread the jam the day after tomorrow morning, only the whole gingerbread, do not disassemble into layers
You can store it at normal T It can only dry out - for this you need a thick coating, or a glaze, or a container