Torun gingerbread "Katazhinka"

Girls, did anyone bake from rye flour, as in the recipe?

I also have dough in the refrigerator. I'm going to bake. Only I have a question like this: if I want to glaze small one-layer gingerbread cookies, then first cover it with plum jam, and then glaze, or just glaze right away ?!

And another question after the dough was taken out of the refrigerator, can it be rolled out and baked right away, or allowed to warm up ?!

Girls, did anyone bake from rye flour, as in the recipe?

Yes, it is from rye and baked - sooo delicious !!!

I also have dough in the fridge. I'm going to bake. Only I have a question like this: if I want to glaze small one-layer gingerbread cookies, then first cover it with plum jam, and then glaze, or just glaze right away ?!

If there is a plum, then it is better to cover it - it just asks there to taste, without jam, it is somehow poor. And then the glaze.

And another question after the dough was taken out of the refrigerator, can it be rolled out and baked right away, or allowed to warm up ?!

You can roll out a slightly warmed dough, look at its softness, and after rolling and cutting, let it be completely warmed up - we put the completely warmed dough in the oven.

If there is a plum, then it is better to cover it - it just asks there to taste, without jam, it is somehow poor. And then the glaze.

You can roll out a slightly warmed dough, look at its softness, and after rolling and cutting, let it be completely warmed up - we put the completely warmed dough in the oven.

Thank you

also baked, but otvette why did the gingerbread cracked during baking?

[CatNat]

CatNat, your baking temperature was either too high or the dough was too steep
On page 8 in post 158, for a guideline on the density of the batch, I once again showed a photo with the dough in the combine - there it is, as I described in the recipe - thick and viscous.
You can always close the cracks with jam and icing. Don't worry, the gingerbread will still be delicious.

Oh, girls, I baked it. It turned out 12 Christmas trees (in the sense of the same ones collected in two pieces together) and also such a hefty rectangular gingerbread. My peasants took two things from me to the insolent one from under my nose. I did everything on rye flour according to the recipe. When the dough got warm it became very obedient. The gingerbread cookies are fluffy, and when they cooled down slightly hardened. Very similar to oatmeal cookies. Spread it with jam.
Nagira, tell me, should they ripen uncovered or should they be packed somehow?

[tuskarora]

tuskarora with gingerbread you !!!
I am very glad that the dough warmed up to obedience
After cooling, they must harden first, for this you need lubrication and a 3-day ripening

Nagira, tell me, should they ripen uncovered or should they be packed somehow?

recipe quote:

Ready cakes warm grease on all sides with thick plum jam.
Put one on top of the other and leave for several hours so that the jam on top dries a little and does not stick to the paper. Wrap in paper (for large steamed cakes, I used tracing paper of the appropriate size), put a load on top - something even - a board or the same baking sheet and already on it - a load. Leave for 2-3 days... The cakes, which are hard after baking, become soft and tender during this time and remain so for a long time.

Show the photo later?

For those who interfere by hand, I want to recommend just such a solid silicone spatula Fissman - I knead the dough in a large saucepan from start to finish without much straining!

Came with a report. There were two portions of the dough set to ripen with a weekly difference. The first was completely on rye flour, the nuts were not ground, but cut into petals. The second one, on a mixture of rye and wheat flour, ground nuts, the zest was also more successful.
We definitely liked the second portion better. And the color is more noble, beautiful, and taste. Completely on the rye dough after the oven had a grayish tint. Plus, where the pieces of nuts were, cracks started. On rye, my dough was initially steeper, perhaps due to this, the gingerbread cookies cracked in places.

Well, what I want to say, although I rolled the dough in height, as indicated in the recipe, in the three-layer gingerbread, the bottom layer did not absorb the jam, it turned out to be dry. I think the fact that it was necessary to get it out of the oven a little earlier also played a role. The taste is interesting, in tandem with homemade plum jam, I liked it, but ... Still, they gave the palm to the old Polish gingerbread (they put it on the same day as the katazhinka) gingerbread, objectively, it turned out to be fluffier and softer for me.
Nevertheless, I do not refuse the recipe, I will still hone it. When I'm trying out an idea with a decoration, I'll attach a photo.
I made jam from frozen plums, baked in the oven, it turned out great without any extra hassle.

Nagira, thank you. I will certainly show you how to decorate it later.

[Irina]

Girls, did anyone bake from rye flour, as in the recipe?

I only baked gingerbread from rye flour. Came with a report and sing praises and carrots, and Irina for such a wonderful recipe.
The gingerbread turned out to be excellent both in structure and in the selection of spices that are matched and combined perfectly. I didn't want to decorate it with anything, the plum jam completely decorated it. In the cut, you can see splashes of zest.

[CatNat]

CatNat, your baking temperature was either too high or the dough was too steep
On page 8 in post 158, for a guideline on the density of the batch, I once again showed a photo with the dough in the combine - there it is, as I described in the recipe - thick and viscous.
You can always close the cracks with jam and icing. Don't worry, the gingerbread will still be delicious.

at first, yes, it was cool, when I kneaded it - I shifted the flour. When I got it to bake, it was impossible to roll it out at all. At my own peril and risk, I mixed milk and eggs there, the dough became like soft plasticine, rolled well and did not stick to my hands. Is it what it should be in front of you in consistency? maybe it should be even thinner?

What temperature should it be? I had about 180 degrees.

+ Gala +, beauty

Gala, with gingerbread you! So beautiful, neat. How many smeared did they endure?

[Olesya, Tatiana]

Girls, Olesya, Tatiana, Thank you for your kind words!
Tatyana, after smearing with jam, the gingerbread cookies dried out for about 3-4 hours, I don't remember exactly, I didn't time it, then under pressure for 3 days.

Galinka gingerbread is a sight for sore eyes, but when will you eat or is it delicious for a gift?

[Olesya]

Olesya, the gingerbread, which was meant for a gift, I gave yesterday. It was 1.5 kg and had three layers.
And this and 3 more of these made from two layers. I would like to treat friends, but, unfortunately, there will not be enough gingerbread for everyone.

we are a small gingerbread, we have already persuaded and all the time I want to eat more and more, but then there will definitely be nothing to treat.

totally agree with Nagiroi

The gingerbread turns out to be simply magical - all the time you want to eat another piece

[Gala]

Gala - I am delighted with your gingerbread
The fact that you want to eat more and more is terrible, I do not know what to do with it and how to fight, especially on vacation
I put in the third batch of dough

[Gala]

Gala - I am delighted with your gingerbread

Zhuliferochka, Thank you!!! To be precise, from Irina Katarzhinka in my performance

The fact that you want to eat more and more is terrible, I do not know what to do with it and how to fight, especially on vacation

I put in the third batch of dough

I think we will have to too .... What is the minimum aging period without compromising quality, I would like to know

[Galinka]

Galinka, in the morning I am impressed by your three-layer gift, and your gingerbread photo session continues. They turned out so nice ... of such a classic shape ... And I was glad that your mother-in-law liked your delicious gift!

... The gingerbread turned out to be excellent both in structure and in the selection of spices that are matched and combined perfectly.

Special thanks to you, from the bottom of my heart for your attention to the subtleties: I really select spices very carefully and I regret when the first time, because of their experiments, the girls do not quite try what I offer them I am not at all against playing with recipes, after the first test - the experimenter herself is still the same

Gala, and what are your sizes of 2-layer gingerbread? By weight somewhere around 250-300 grams? I have not seen such molds here ... I have 2 times more: the dough includes 250-300 grams as 1 layer, these are the ones on the bottom photo in the recipe, also two-layer.

Yes, you are asking about the minimum ripening time. Actually, before 2 weeks, I did not touch the dough. But you can try to bake in the morning of January 4th - for our Christmas, if you put it on tomorrow. I can imagine how your "Detroit diesel" will work
In every sense it will be easier for you now: you have experience, and assistants for kneading and baking

shoko11, thanks for the report. Your comparisons of rye and semi-rye dough are very interesting. And I don’t get tired of wondering what kind of different girls we all sing what praises to rye gingerbread, but you were not impressed by the truth, it seemed to me that we have something in common, and Julia -julifera, and Gala, and I - very much love rye bread. And you? This is so, for the sake of interest - suddenly and really some pattern is observed

And the fact that your tasters have chosen a fluffier and softer gingerbread is not at all surprising, I would not give my preference to the hard one either. And I, of course, am glad that you are not disappointed in the recipe and are going to hone its embodiment.

And thanks for the tip with the frozen plum - I advised to boil it, but I didn't even think about baking And if you mix 50:50 such a plum with prune puree - in general

I'm sorry, I have nothing to brag about, but I can't resist taking a photo. I did everything strictly according to the recipe.

[Gala]

Gala, and what are your sizes of 2-layer gingerbread? By weight somewhere around 250-300 grams?

Irina, the gingerbread that in the photo weighs 600 grams. Dimensions 9x18 cm, height 5 cm. There is also a small one of 250 grams, its height is 2 cm (this was the first one, I rolled it very thinly). I do not have a special form, everything is by eye, in a small Teflon form.

[Gala]

Gala, so I had a feeling that your gingerbread (600 gr) is similar to mine

Merri, I understand why you couldn't "keep from taking a photo" I'm sorry too ...

Did everything strictly according to the recipe

?
The recipe for the dough said - thick and viscous.
And I know that you followed and participated in the comments and should have seen my post # 51 from
6 November - for clarity, I showed a photo of the consistency of the dough.
23 november you have kneaded the dough. Judging by your photo, it turned out to be cool, not thick and viscous
I repeat once again - I'm sorry too ...

Everyone has different flours and different storage methods. You need to look at the dough and add flour in parts.

[Nagira]

Finally, I can put it out, I got 5 pieces from one and a half portions. these are the horses

the chocolate was smeared a little, but in nature it does not look so messy at first I smeared it with jam, and then with icing, I really liked the recipe, maybe this is because the flour was heated, but some special aroma, NagiraThanks a lot!

[Lyuba]

Lyuba what a glorious gingerbread!
The relief is so great and you emphasized it super
I am very glad that you liked the recipe and the frying of the flour really gives a special taste and aroma
Oh, how lucky those for whom you have prepared these sweet horseshoes for good luck

and frying flour really gives a special taste-aroma

For this Irochka is a special megaThank you!
Now I will always fry rye flour for gingerbread - I didn’t even know before what a gorgeous nutty smell it gets after that

Yulchik, thanks! For me, this rye Katazhinka is especially glad that you liked her too

[Ira,]

Ira, came to report. I baked a third of the dough yesterday. The dough was soft like plasticine, pliable. I made 2 large hearts, smeared them, put them on top of each other and put them under oppression. I also made single gingerbread bears and daisies, but I took the dough with a layer of 1.5-2 cm. I smeared it, put it under oppression.
But, either I overexposed in the oven, or the dough is thick, but my gingerbread cookies are very tender and crumbly. The big heart cracked and broke when I took it out, the small ones also fell apart when I smeared them with jam. It tastes something unusual, you can hear spices, the taste of nuts, candied fruits, in the aroma I clearly hear buckwheat, probably my honey was vigorous. And cloves, although I took less than necessary. I hope that the result is not too terrible and after aging with jam the gingerbread will become as needed.
I used two types of jam: plum jam, warmed it up, but it is still very thick. And plum-chocolate, more liquid, was well smeared with a brush.
Today I will continue to bake, but I don't know what to do with the dough: leave it as it is, but reduce the baking time by 5 minutes, or dilute the dough with an egg or milk?

[Elya]

Elya, with a start! Wish all the gingerbread alchemy was fun
Of course, after baking, the gingerbread cookies harden, and the thinner they are rolled, the more fragile they can be.
That is why, initially, they are baked with thick cakes: when rolling, 1-1.5 cm grow to 2-3.5 cm.
I did not bake small gingerbread cookies from this dough, but I think if 25-30 minutes are allowed for large thick cakes, then 10 minutes will be enough for small ones.
And if they are not of a flat-even shape like cakes, then they do not need to be laid under oppression, just wrap after coating.
And a big heart, it seems, is a bit overexposed in the oven, try to reduce the baking time to 15-20 minutes (it depends on the size) and do not dilute the dough with egg-milk, after all, it has already undergone a certain transformation during ripening, it's a pity to break it ...

And the taste-aroma can be appreciated only after 3 days of soaking, be patient

Ira, I understood, I will not dilute, so I overexposed, baked for 20-25 minutes, she just could not equalize the temperature in the oven (gas) and she jumped from 150 to 170, she was afraid that they would be raw.

Nagira came with the promised photo. Here they are my Katazhinki. For some reason half did not live up to the photo session. And why not?
Now about the content. After a week's stay - it's just fluff! they are so delicate and soft - that's something. Really aging with jam is necessary. Thanks, thanks and thanks again for the recipe !!!!!!!!!

[tuskarora]

tuskarora, what nice gingerbreads you have! What a horse!
I am very glad that they appreciated the stay with jam! And that most of them lived up to softness-tenderness for a whole week of patient waiting, well done !!!
Happy New Year!

[Irisha]

Irisha, with the come you!
I came again to say thank you so much for the pleasant communication, good advice and for such a delicious and festive recipe!

Never before have I been so fascinated by the gingerbread business, but now ...
I'm thinking about different tins, about materials for decorating gingerbread.
I don't have any at all yet - everything is somehow handicraft, by hand. So I quickly decorated my next batch of Torun gingerbread and gingerbread cookies, an hour and a half before the new year, with glaze! (Mine decided that I was ... completely)
And I was so carried away, I sit to myself - draw, peace of mind ... (The table is already covered, why worry).
It turned out to be awkward, but I'm just learning.
And the gingerbreads are so amazing, Irish! Eat and every moment a new sensation opens up - amazing!

All with the coming and coming holidays! Health, happiness. love and prosperity!
Today I also finally baked Katarzyna. Hurrah! I didn't crack anything, the dough was very soft, not tight. Smeared with hot jam. And here I had a question - you need to lubricate from all sides - do you mean the bottom? Ira, girls, tell me please

[LightTatiana]

Girls, I also congratulate you all on the new!
Wish you all Inspiration throughout your life!
LightTatiana
Tanya, I am glad for your lucky gingerbread!

Grease the finished cakes with warm from all sides

You will still wrap everything in paper, but think about aesthetics and decoration after 2-3 days of staying

MariS
Marisha, what elegant gingerbread you have turned out! Clear, straight lines are good, but the feeling of hand-made disappears, so your painted gingerbreads transmit your warmth even through a photo

Irina, please accept my gratitude for Katarzhinka's recipe and a modest report
Sugar fudge crumbles - well, this is the first time I dealt with it ... Maybe I'll learn more.
I liked the taste and aroma very much. The dough is soft. Now I think how to store the gingerbread? Cut into long strips, wrapped in parchment and in a cabinet. Think you don't need a package?
Another question arose about candied fruits. Do you chop them finely or grind them like a meat grinder / blender?

Sorry, sho was so late, finally, it seems like all the guests have been received and return visits have been made :))), and you can thank the author once again with feeling really:



Nagirochka, here is such a katazhin teremok we went to grandma and grandpa for the new year. Not a masterpiece in appearance, of course, but they were aaa absolutely happy :) no one was allowed to eat, although by Christmas it became completely tender (I could not help poking it secretly :))
Only Torun horses were given to be eaten:

There were 12 of them, so it was enough for everyone. Oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooered enough, many thanks for sharing this rarity. Next year I will certainly put a double portion!

Nagira Irina and all the girls I want to say THANK YOU for the inspiration, thanks to all of you I decided on a feat and baked a miracle gingerbread. Here are my first gingerbread. Ira, I never baked a single big gingerbread, so many had to be congratulated. The gingerbread even left for Russia.
Marinka Maris, I remembered you all the time, how you wrote that you won't be in time before the New Year, but I decided to be in time. I didn’t sleep for almost four days and nights, baked 14 trays of gingerbread, decorated 12. I don’t want that anymore
I was so carried away by making gingerbread that I had no time for the photo.

[Light-Tatiana]

Girls, sorry, I didn't immediately appreciate your wonderful gingerbread cookies, I was a little sick

Light-Tatiana, I see from the photo that Katazhinka was a success. Very appetizing piece!
Wasn't it sweet without plum jam? I also add lemon juice to the glaze (if I use it) to make it sour, because the gingerbread dough has a long ripening och. sweet...
And I have not tried to store it in one paper, it can dry out, if it is not completely glazed (with jam or an eye) or there is a cut ...

Tanya-redcat , did your houses turn out from this test?
And I have a few small ones (they were baked for the first time now) turned out to be soft, although they were the size of store cookies.However, I tried not to dry them out, and if it lasts longer, maybe they will turn out hard enough for a house ... In general, thanks for another experiment! The house, of course, is both beautiful and tasty ...

Olesya26, and the quantity and painted beauty of your gingerbread cookies is just a delight!
I bake a lot of gingerbread, but thicker and, accordingly, I don’t know less about the number ... I would hardly have withstood such a design marathon like you ... I really like icing lace, but I'm afraid I don’t have hands for such jewelry work ...
This year I wanted to try to bake thin gingerbread and paint, but due to illness I had to do with the amount of gingerbread that I had to bake before NG ...

Here are my fragrant riches ... Katazhinka is the largest, naturally
And she did not begin to cover it with something over the jam, because.and it fixed well without sticking, and the color (sorry it is not visible in the photo ...) came out amazingly purple - half-baked blackthorn jam - sour, tart
🔗 🔗

[Ira]

Ira - a very beautiful photo, and gingerbread - very alluring !!!
Thank you for showing me!

I just kneaded the dough for Katazhinka. It will stand for a month and a half. Impressed since last year. True, this time I put almonds in the petals, otherwise the teeth are not very good. I cut him a bit the last time. And what is the smell of spices in my kitchen now ........

And I have a question about candied fruits. Can I replace them with zest or cook them myself? In our market, under the guise of lemon and orange, they are trying to smell painted pineapple

Larissa, we need candied fruits here, not zest. Make candied fruit yourself from the peels, there is still time.
If you are going to bake Katažinka, do not replace anything, do everything strictly according to the recipe. The gingerbread is wonderful and well worth the time.

Today I'm going to buy an orange with lemons.

Did you go to the Uzbeks?
I see that your preparations are in full swing on all fronts.

By the way, I put home-made candied orange fruits. Made according to the recipe from our forum.