Torun gingerbread "Katazhinka"

All my urine is candied fruit. And yesterday I made dough from Gerda. It just cured like that in the refrigerator. But it seemed to be sticky until it was removed in the cold. Should this Torun gingerbread dough stick to your hands? I'm afraid I'll make oak

[Laris]

Laris, look on the first page. There Nagira placed a photo of the test as it should be.

In general, the dough is viscous. It is difficult to remove from the hook. The main thing is not to shift the flour.

kneaded by hand .. uf.
the candied fruit had to be replaced with ground caramelized lemon zest. I think that I will glue the gingerbread on lemon jam, from where I caught this zest during cooking and it will be quite harmonious.

[+ Gala +]

Oooh girls, you are great !!!!
Check mark-+ Gala +, Larisa-Scops owl, Lena-tuskarora, Lida-fray Zayac,

They beat me this year ... before the trip to the sanatorium there was no time to deal with gingerbread, but now I have arrived - and there are only orange peels ... the first dough will have to be put without lemon, otherwise they have to be prepared for a whole week ... Lemons, however, already bought, tomorrow I will do the first dough and candied fruits

This dough for Torun gingerbread should stick to your hands? I'm afraid I'll make oak

Larisa, any honey dough always sticky or slightly sticky, when working with it, I slightly dust the countertop with flour, and so that the gingerbread cookies are not oak - control the thickness of the dough when kneading, it is better not to add flour than to shift it Good luck with candied fruits! Tomorrow I have to ...

True, this time I put almonds in the petals, otherwise the teeth are not very good. I cut him a bit the last time

Helen, petals are not quite right for the structure of the dough and its taste - they need grated nuts, that is, finely crushed almost into flour, not chopped, not crushed ... the word "grated" is taken from an old recipe, because there were no blenders before, I remember how in my childhood I ground sugar into powder and ground nuts in a copper mortar ... and somehow I didn't think that this word could be understood differently than I'm used to sorry, Lenus ... Well, anyway, Katazhinka will be delicious

Lida-fray Zayac, manual kneading is yesaa from modern cuisine. I have already forgotten how it was with my grandmother and my mother ...

+ Gala +
Checkmark, thank you very much for the help-advice in Temka and for your sensitive attitude to the intricacies of the recipe

[Nagira]

Nagira, Ira, came to say that she also put the dough according to this recipe. Such a gustatory orgasmI have never experienced delight ..... If it were not for the desire to try what will happen next, I would have eaten it as soon as I kneaded

[Matanya]

Matanya
Tanya, I'm glad that such emotions are born even at the cooking stage!
And I'll put the second portion soon - when my candied lemons are ready
Your nickname reminded me of a miniature and very distinctive railway train that runs along the narrow-gauge railway of the Circum-Baikal Railway: with a shop car, a pharmacy car, a hairdresser car and something else on wheels for residents of isolated villages ...
Oh, beautiful places you have there ...

Oh, beautiful places you have there ..

Yes, we have a very beautiful nature ... But people do not appreciate all the beauty ...

[Nagira]

Well, here I put the dough yesterday. Not without jambs When I began to fry the flour, I laid it out on a baking sheet, not sifted. I forgot, well, and did not get it, I decided to sift it along the way. As a result, I sowed 4 times. For some reason it became lumpy for me, it was probably damp, I got it from the balcony a couple of days before. When I mixed in flour, I mixed in 450 g. (I have a 2.5 liter milk cooker) and set it to cool. So I have it already stiffened I stuck my finger in it and it was imprinted.
I kneaded it with 2 mixers in turn with knives, trying to dilute it with an egg mixture and milk. Barely broke the stones. When I began to mix in the remaining flour, I did not introduce all of it. I was afraid how to make it thick in Gerdin's dough. Then she beat me with a rolling pin. Well, the neighbors did not knock, I finished at five to twelve. I thought I couldn’t cope with this test, a hundred sweats disappeared
The smell is gorgeous and the taste is pleasant.
Nagira Why do you need cold milk from the refrigerator, maybe warm milk is possible? And it’s not clear why it became so cold for me. I sin on honey, maybe it's bad? Sugar-fed bees? It was like sugar crystals appeared on the surface.

I put it in an enamel pan in the refrigerator. But I will have to defrost it. What is the best way to wrap the pan and take it to the balcony (the loggia is glazed) or leave it in the refrigerator itself not for long.
Everything takes away the computer

[Scops owl]

Scops owl
Larissa, you are a fine fellow! First time adventures are ok
In the next one, you won't try to drive in more flour
And make a gift for NG or DR - a powerful kitchen. harvester is better for gingerbread dough than mixer
By the way, in the photo with a rolling pin, the dough is quite plastic, I saw even more abruptly in girls. Of course, after a month in the cold it will still thicken, but there it will be possible to dilute it before baking. At the beginning of this year, I helped a friend reanimate a tough dough, though not according to this recipe, but the addition of milk and eggs to the ripened dough did not prevent us from enjoying those gingerbread cookies, so now we have experience and kneading on the ripe dough
There cannot be a strictly verified amount, because everyone has different honey and flour, you need to focus on the thickness of the dough and not be afraid that the flour will be small in comparison with other ingredients. We don’t put salt, which means that the dough will not be salty due to lack of flour
And there will not be a lot of honey even with 500 grams of flour, because in the old days there was such a quantity in gingerbread - 1: 1.
And I have not indicated so many spices so that with a smaller amount of flour it would ruin the dough
So next time, try to brew less flour, and then add a little bit to the dough too, so that, like my this photo it was not cool, plastic.

This is the rule for any gingerbread - "the dough is better softer than cooler"

Why do you need cold milk from the refrigerator, maybe warm milk is possible? And it’s not clear why it got so cold in me. I sin on honey, maybe it's bad? Sugar-fed bees? It was like sugar crystals appeared on the surface.

Larissa, about the steep dough, I have already answered above - control during brewing and kneading so that it remains very plastic.
About honey - you cannot determine the quality from the photo, do not be upset in vain, crystallization is a natural process, and the indicator is not quality, but chemical. composition - if there was a lot of sucrose in the flower nectar, as for example in sunflower, then the honey will thicken faster.

But about milk - it's not from the refrigerator, here the semantic emphasis is not on milk, but on soda

soda diluted in cold boiled milk

that is, you need milk for the dough boiled, because it will be laid for storage-maturation;
but soda must be diluted in chilled milk, because we do not so that the reaction of soda with the release of gases takes place in hot milk, and not in the dough. And we cool the milk precisely because of the soda.
You can cool part of the milk - what is for soda, and add the rest warm to the dough - but then add the diluted soda to the dough last, when all the liquid components have already been mixed until smooth, but BEFORE adding the rest of the flour.

I put it in an enamel pan in the refrigerator. But I will have to defrost it. What is the best way to wrap the pan and take it to the balcony (the loggia is glazed) or leave it in the refrigerator itself not for long.

It doesn't matter, because defrosting the refrigerator is not a weekly break
For a day, you can just in a cool place, if there is one - on the windowsill or under the balcony door.
I won't say about the balcony, because I don't know the temperature. The best range for a day or two: not lower than +4 and up to +12.
Good luck, Larissa!

Uuh, I've been going around the recipe for a week, but I can't make up my mind ... So many questions at once, some are generally stupid! Do not throw your slippers just, please.
Is it too late to put the dough?
Is dark honey buckwheat? I don't know any other dark ones, except for chestnut ...
Can I take wheat and rye flour in a 4/1 ratio?
I just can't find ghee, can't it be replaced with butter? Or melt it yourself?
Milk from tetrapak (pasteurized), probably, you don't need to boil it?
And as the dough does not deteriorate during aging, sugar / honey / alcohol acts as preservatives, right?
And what will happen if you bake gingerbread cookies from a dough that has stood for a couple of days for two weeks to try?
Once again I apologize for the stupid questions, we have never baked gingerbread in our family, the darkness is solid.

[Tricia]

Tricia, another question for you to catch up, is Katarzynka baked only for Christmas?

By the way, in the photo with a rolling pin, the dough is quite plastic, I saw

Woooot, I had the same, it's bad, right? I kneaded with kenwood, garnet flour, rye, I didn’t interfere with a hundred grams, remembering that it would soot with you, it flows smoothly from the whisk, but it slipped and ovalized very slowly and viscously, and I didn’t knead the flour, I was scared and quickly hid it in a saucepan ...

[Tricia]

Tricia
Questions are okay
Nastya, if you bake 3 days before NG or before Orthodox Christmas, then the taste and aroma will have enough time to develop in the dough
Put tomorrow or the day after tomorrow, do not doubt. But in 2 days it will definitely not mature
And believe me, two weeks is not enough either. But better than 2 days.
And in a day or two, relatives will forget and the dough is worth it, especially if you make another quick dough and pamper them with other gingerbread
Well, for example, this is a win-win option. Gingerbread cake

Dark honey - important only for the color of the gingerbread, if there is only light - take brown sugar or dark cane syrup, dark molasses, make a burnt at last if the color is so important.
In the photo of the Katarzhinka cut, I just got a light dough because of lime honey and the absence of other additional dyes: only honey (it makes the dough darker anyway) and spices

Flour You can take it in any combination, I wrote that I have THREE recipes for Katarzhinka and they all differ, including in flour. The taste of all Katarzynki is different. But funky anyway
In defense of rye, I can say that fried it gives a very special nutty flavor and aroma.
But the most important thing - there is little gluten in rye, which is absolutely contraindicated for gingerbread dough!
What's good for bread is death for gingerbread
That is why for gingerbread dough it is recommended to take if it is wheat - then NOT baking, but general purpose. Better yet, 1 or 2 grades
With careful kneading of the gingerbread dough, gluten can develop as in yeast, and this was considered a marriage in the gingerbread people before the revolution and was called "long dough", which made the gingerbread crumb rubbery ... not at all the gingerbread structure, which should be ...
And be sure to fry the rye, no matter how much you put it, this, in addition to the bonus with the aroma, will also reduce the viscosity-stickiness of the rye flour.

Oil you can take unheated, in the other two recipes of Katazhinka it is. This provides a variety in the taste of gingerbread, especially if you bake three different Katazhinki at once.And if you have nothing to compare with, just enjoy what you get

Milk: if tetrapak is ultra-pasteurization or sterilization, no need to boil. And if it's just pasteurized, it's better to boil it
About honey-spices-alcohol - you are right. Such dough can be stored in the cellar for years

Loksa
Oksana, not only Russian gingerbread was baked for a variety of important events, holidays: name days, weddings, anniversaries and just birthdays, for any important event for a person, you can bake gingerbread
I have a lot of all kinds of gingerbread, but I bake this one for NG and Christmas necessarily. Everyone is waiting for him
This is more of a family tradition than a common one. Well, a long wait is also associated with Christmas and Easter, as well as fasting before these holidays.

Matanya,
Tanya, don't worry, it's too late now
When you get it for baking, then we'll see. If anything, we will fix it with a dose, I wrote above that at the beginning of this year there was already such an experience quite successful

[Matanya]

Matanya Tatyan, I haven't kneaded 143g. flour. And the dough was pliable after the rolling pin, but practically did not stick to the bare rolling pin. The film came off the rolling pin. Maybe even softer the dough should have been made.
Nagira Irin, is it necessary to collect it with a scraper? I folded it with my hand. It's just that if with a scraper, then mine is thick, and if not, then everything is fine. So it just boiled a lot of flour at once, and then kneaded
I also have Gerda's dough in the fridge. I also didn't add all the flour, but it is like that. In general, there is something to compare this dough with. Irina, thanks for the tips and tricks. Now I reanimate the dough before baking with milk and an egg, since the experience of breaking stones has appeared
But can you stick dough decorations on it by wetting the main layer with water? For example, cut snowflakes or something else from the remains of the dough. When I was leading a salt dough modeling circle with the children, I fastened the details of the figures together. And then circle it with icing like flowers in the photo of a gingerbread.

Tanya, don't worry, it's too late now

: o Well, I knew it ... I'll screw it up .... Ira, you can use me too

And the dough was pliable after the rolling pin, but practically did not stick to the bare rolling pin

Yes, yes, yes, mine, too, was pleasant - pliable ... that confused me ... It should stick ...

that I have THREE recipes for Katazhinka

in the other two recipes of Katarzyka

ABOUT!!! And where to see the other two!

[Matanya]

Matanya Tatyan, but it seems to me that everything is fine with us The dough is ripening, we kneaded it well.We will warm it up before baking and see if it seems a little tight, well add a little milk with a testicle , do not leave your teeth in it. And we will add another rolling pin to make it tastier.

And we will add another rolling pin to make it tastier.

Well, what? I agree

[I ask for advice!]

Thank you very much for answering my questions!

I forgot to report that I put the dough. The proportions did not change. The only thing I took were candied fruits - ribbons of zest, without white parts, very, very fragrant. I added a little less of them so that the dough does not taste bitter afterwards.
I ask for advice! I forgot to add 200 grams of nuts. And I have already kneaded the dough (although, fig knows if I kneaded it, because I pulled this weight by hand and I don't know what consistency it should be ...)
What about nuts now? Can they be mixed one week after sending the ripening test? Or is it better to leave the dough this way and so it won't be too liquid and won't creep when baking (nuts are gluten-free or do they still have an important role in the structure of the dough)?

I want to thank you again for sharing such a wonderful recipe. I did everything as you advised: I ground the spices myself - there was an incredible smell, and I baked the flour - I never thought that dry rye flour could smell SO delicious! And there really was a nutty smell. And drowned sugar with honey - I found buckwheat - the color of tar. And cognac slowly poured - almost stunned by the aroma! And she brewed half of the flour, and added candied fruits with spices. Here it is - aromatherapy! If I could, I would have awarded this recipe the medal "Champion of Home Aromatherapy"!
I don't like sweets myself, and I don't really like gingerbread, but while I was kneading the dough, I realized that it was worth making them just for the sake of the process, in order to absorb the festive and spicy joy. By the way, that evening that I was kneading the dough, even the chips lying on a saucer in another room in my house smelled like gingerbread
From everything I conclude that I will put the dough on the gingerbread cookies (perhaps a double dose) at least once every 2 months: I counted and looked at the holidays and birthdays - that's it.And you can bake in small portions, a week before the celebration.

And what can replace candied fruits, I do not have them, I can add zest. When to cook them - there is very little time. If you put some kind of dried fruit dates and zest? Not at all? I don’t like purchased candied fruits, I found a recipe on our website for how to make my own, but I don’t have any skins and haven’t planned to buy citrus fruits yet? what to do?

[Oksana]

Oksana, I can definitely say that the citrus spirit is very important! Some spices without it will give a completely different flavor.
I myself did not add candied fruits for food (I spoiled homemade ones), but a preparation for baking (peels of oranges and lemons removed with a vegetable cutter, soaked and boiled in several waters from bitterness and cut into short strips).
Can you do the same? And cut the remaining oranges and lemons into circles and dry them for mulled wine, fish? And you can then pack them into gift sets of spices.
Although, I feel that Irina he will give me schA in the head for amateur performances with nuts and candied fruits ...

[Tricia]

Tricia,
Nastya, thanks for the kind words, I enjoyed reading your post with the exception of the part about forgotten nuts
Now you should not interfere with the forgotten, let the fermentation process go on as usual, the nuts are needed for taste, there is no gluten in them.
Yes, and in the gingerbread dough, gluten is not important, rather, on the contrary, if its percentage is high, then with careful kneading, the development of gluten threads makes the gingerbread dough defective, in the old days, gingerbread cookies were called "lingering"
That is why rye flour, or wheat flour of reduced grade (1 or 2 grades) or general-purpose flour, as they write on the packs, was recommended for gingerbread. But not bakery

Stir in the nuts after ripening. Since they are not in large pieces, but grated, that is, they are finely ground, they will intervene easily. By the way, why 200g? and 100 have already been intervened?

I don't like sweets myself, and gingerbread is not very good, but while I was kneading the dough, I realized that it was worth making them just for the sake of the process

What are you talking about gingerbread? storefront? I have NEVER ate them at all rotten something ... neither the structure of the gingerbread nor the aroma ... however, this did not apply to large souvenir, with a layer and spices, in boxes. But during my childhood and youth, their very good. seldom sold ...
And homemade gingerbread is the best thing that can be even if not according to such a long-lasting recipe, the main thing is that there are honey and spices

and baked flour - I never thought that dry rye flour could smell SO delicious! And there really was a nutty smell

And for this assessment, thank you twice!
This is a very important point in the recipe, unfortunately, some people miss it. But frying rye flour makes it less sticky, so that the dough does not look like a too viscous putty ... it is difficult to find words to describe the dough, but the difference in kneading for fried and raw is very big!
So I am always happy when the roasting process is marked with such positive emotions.

Oksana, I can say for sure that the citrus spirit is very important! Some spices without it will give a completely different flavor.

Nastya, thanks, it is! your replacement is better than nothing
In general, if there are no candied fruits, then it is best to replace with freshly grated zest of lemons and oranges, at least 3 pieces of each, and determine the maximum yourself during kneading

[Irina]

Irina! Thanks for the advice!

By the way, why 200g? and 100 have already been intervened?

Yeah, I ground the first batch of walnuts in a coffee grinder, the machine began to scroll strangely, I set it aside to rest, and poured the nuts into a bowl. And there the flour arrived in time in the oven, but it crumpled, an infection, we had to sift the whole kg. Then sugar with honey and a thermometer in them ... ran, in short ...
Irin, which nuts do you like best? Are walnuts bitter? I'm thinking of adding fried hazelnuts, it is the most fragrant, and almonds with buckwheat honey and gingerbread spices cannot compete in smell for sure. Have you ever added roasted peanuts? My husband really loves him ...
I went and looked at the dough: the color is darker than tar soap !!! Dark dark brown. Dense and oak. Taste and smell: does not taste bitter, as I feared because of the spices, pepper and zest. AND!!! Not cloying or sweet at all !!! it was the excessive sweetness that I was most afraid of.
How can this be? There are also almost a kg of sweet ingredients (sugar + honey), and the taste is so pleasant and harmonious. I can't even imagine where else there are nuts, and it's already delicious!

pieces of 3 each at least

I had a blank - a peel removed from 4 healthy oranges and 2 lemons with a vegetable peeler, boiled to remove bitterness, soaked in brandy, cut into small strips 1 cm by 1 mm, and then rolled in a grinder with gingerbread spices. As a result, pieces came out 1mm by 1mm approximately. And, to be honest, even if I hadn't spoiled the candied fruits, I still wouldn't have dared to add them because of their strong sweetness. And so: there is an incredible citrus spirit and too sweet candied fruits will not fall on the tooth.
The biggest problem for me was the storage of the dough, oddly enough. There is no such large pottery, ceramic or enamelware. Only plastic and stainless steel. Yes, there are glass forms, but they do not fit into them. Now the dough is being laid in a high-quality stainless bowl, the only one suitable in size. How bad is it? Divide into small pieces and put in glass?

[Nastya]

Nastya, it's good that there are still nuts in the dough
What I like most in Katarzynska is a mixture of different ones, which I wrote about in the recipe. By the way, besides peanuts, my husband and I just don't like it ... But you can try it to your taste, but not fried, otherwise its active aroma will interrupt and distort a lot, but it is important for us to achieve harmony of all aromas, without hegemony
And the bitterness in walnuts is activated only when they lie peeled for a long time, as a person from the south say.But here there are too few of them in the dough to think about it - for three kg of dough only 100g and if you already taste good, you can not add forgotten nuts.
I understood everything about candied fruits before, you are a fine fellow, I wrote about the zest as a replacement for those who read your question and want to know too. well, it will not hurt to repeat something either, already convinced the recipe is not enough for a complete understanding and coverage of the topic ...

As for the container for storing the dough I think that now you will bake gingerbread more than once a year, so you will have to buy something to keep your soul calm. In my life, I never sat in one place, in the sense that I had to live in more than one city, and I had to look for different dishes for the dough, most of all I liked using about such enameled 2.5-liter trays

They are convenient because there are lids, and they do not close tightly (unlike modern trays, which are closed with plastic lids), because we need the dough to breathe at least a little. I put a cotton or linen napkin under the lid.
And the main convenience is that it is very compact for a refrigerator and you can put two or three trays on top of each other.
Now it doesn't matter for me, I have two refrigerators, that's why I use clay tubs.
You can also buy glass pans-ducklings - they are rectangular, these are also more compactly stored.
Now, I think, let the dough remain in the bowl. After all, stainless steel without zinc-copper-aluminum-mercury should not be harmful to the dough, although the iron itself can react with the acids of honey, but you cannot poison yourself with iron. so try it.
But the plastic will react exactly with the dough, and you will not even notice and eat God knows what chemical. byaku ...
So I am for wood, clay, glass and enamel!

Today I took out the dough, at lunchtime, for sugrevu .... Then in the evening I kneaded it. What to say? Soft, pliable, but ... not pliable. Roll it out without cracking, I couldn't ... So I took a detachable square shape, put it in there ... I bake ... I chew a piece of dough and think, "What for baking?", I would crack it anyway, I would got more, BO! the rest do not support me in this, well, let them have every right! And I am TASTY !!!
10 minutes flight is normal ... waiting!

The first one is baked! Sitting second .....

Well ... the second one broke in half ..... Of course, I smeared it anyway and put it on the first one ... but it's a shame, damn it!

[Tatyana]

Tatyana, well, at least a piece of the broken one bit off? How is he?
Did it break - was it swollen during baking or when it was taken out?
I just thought that this dough has nowhere to get special elasticity - rye flour, and even calcined, so generally there is not much gluten. Apparently, for such a dough, you need to order gingerbread rolling pins or even printed gingerbread boards in order to make relief and drawings

I won't start baking my gingerbread before 25.
She also pinched off a piece of raw dough - how delicious! Just like the filling of some overseas sweets.

Tatyana, did you take a bite of what was broken? How is he?

Nope, I didn’t try .. Well I, according to all the rules, divided it into three parts, baked it in a mold, missed it and put it on top of each other, wrapped it in parchment and hid it for three days. And if bitten, it would not be beautiful and not aesthetically pleasing. ... We wait, sir

Eh, but I thought maybe even a tiny piece fell off, I wonder how eerily what the gingerbread tastes like!
And I have to bake or rectangular or stars with little men - relatives ask to try. And everyone lives in such different distant distances that with the occasion, you can only pass a small portioned gingerbread, and not a cut off slice.

[Nagira]

Nagira, Ira, I am with your gingerbread again! I had no big trouble - I left a little dough for storage in the cellar. Temperature is stable +5. The dough was in a glass saucepan, covered with a linen napkin and a lid. All summer I didn't look at him, and then I had to leave for 4 months. A month ago I returned, took out the dough and was upset: half as in mold, although where did it come from? I wanted to throw everything out, but then I started to check. It turned out to be not like mold, but like dust, very fragrant. The lid was somehow moved and the dough dried. I removed the dust, and another 0.5 cm layer. It seems like the dough is like dough, I put it in the refrigerator, and today I baked it. It turned out a gingerbread almost like a sheet A-4, coated it with plum-chocolate jam from the forum. Let it insist, it will be only for the elite. I could not resist and tried a corner, I had already forgotten how delicious it was. And for spices just right, and last year it seemed to me that there was an overabundance, but probably this interesting position of mine influenced my perception so much.

[Matanya]

Matanya,
Tanya, hurray! With a start!
It's a pity that not everything is going smoothly ... Most likely, you still shifted the flour. oven ... I tried to describe in such detail ... But personal experience no words can replace
By the way, we, like, discussed during kneading - that after ripening, if the dough is steep, it will be possible to knead the milk-egg before baking you did not dare to do this?
And you can actually use the forms, but take out after cooling down, this reduces the risk of breaking even with shortcrust pastry
And faults are possible even with overdrying dough while baking. With gingerbread, this is very undesirable, and at the same time it is the most common ... well, marriage, or something ... Here you have to be guided not only by my time, because everyone has different ovens ...
Tanya, if you are not too dry, then the gingerbread from jam will soften in 3 days and everything will be OK
By the way, did you put it under oppression?

[Tricia]

Tricia,
Nastya, you check the consistency of the ripened dough, if it is difficult to work - enter the milk-egg.
By the way, I played here with one new gingerbread recipe, so it is recommended there to roll the dough through a meat grinder (fine grid) when kneading. And I thought that just this small "vermicelli" is easier to combine with liquid ingredients when needed. It's better than breaking lumps of tough dough with a pusher or mixer
And yet - it’s a pity that you’ll bake small gingerbread cookies in large layers - it’s tastier and juicier ... You at least miss it and glue it two by two.And don't forget to put it under pressure. And do not forget that after the oppression, the gingerbread needs a final finish-glaze-decoration.

[Elya_lug]

Elya_lug,
Elechka, I read your post and flew from one extreme to another on a swing
I wondered where the mold came from, there was so much honey and spices that no one should survive.
But it turned out that the dough was ajar and probably dried out, there was no need to clean that much, but I understand - we insured ourselves just in case
I'm glad that there will still be a gingerbread
By the way, Elya, did you take into account last year's difficulties when mixing? Didn't the dough thicken? Or forgotten in a year? I really want everything to turn out from time to time easier and tastier ...
And this year I advised the girls not to be afraid to do a dose of milk and eggs before baking, if the dough is steep and difficult to work: at the beginning of the year, my friend had a positive experience with such a dough.

[Nagira]

Nagira, Ira, so I didn't add anything else to last year's dough, I rolled it out between a silicone mat and baked it on it. And I did not put a new dough, there is no way to collect all the ingredients, although you can try to make a light version, but it will already be a different gingerbread. Now I have no ghee, no candied fruits, and I used almost everything spices. And if you use lard?

you check the consistency of the ripened dough, if it is difficult to work - enter the milk-egg

Understood, so I will!

And yet - it’s a pity that you’ll bake small gingerbread cookies in large layers - it’s tastier and juicier ... You at least miss it and glue it two by two. And don't forget to put it under pressure. And do not forget that after the oppression, the gingerbread needs a final finish-glaze-decoration.

So it's never too late to change the format. And if, say, a medium-sized oven? Rectangular 15x20 cm? And then coat and glue in two. And glaze over.
What do you think, if instead of plum jam, sour apricot jam is added to the layer, it will be worse? It's just that this year I cooked the whole plum with strong candied fruits and with the addition of apricot kernel kernels, whole cardamom, that is, you will be tormented to break this jam into jam ...

Tanya, hurray! With a start!

Thank you, dear Irina!

did you not dare to do it?

No, I didn’t dare, because it didn’t seem to crumble much.

but take out after cooling,

My shape is detachable, it didn't even stick to the sides, so I just pushed it apart and took it off. Since I baked on a baking mat, and I have three of them, it’s right on the sheet on this rug and they cooled down to warm with me ... I didn’t move them ...

when dry dough

Vooot! I planted the second one, but I didn't start the timer and I didn't see the time, well, by eye ... I guess I dried it all the same.

By the way, did you put it under oppression?

I cooked jam from prunes, rubbed it through a sieve, added half a lemon, since it turned out to be hefty sweet ..
I greased the lukewarm ones and wrapped them in parchment, but didn't put the oppression down, I thought I'd let it soften a little bit, then put it on. In the morning she put a heavy book on him, so under oppression ...
In three days I will not give it to anyone anyway, it will lie until the new year!

will lie until the new year

Or maybe in the new year I won't give it to anyone, and in general I will eat one and that's it ...

I cooked jam from prunes, wedged it through a sieve to grind

Damn, I just can't do that, and there is no sieve ... I went to look for a sour plum jam ...

And maybe in the new year I will not give it to anyone, and in general I will eat one and that's it ...

know ours! The same thoughts came to my mind, that these relatives are not enough for myself!

[Matanya]

Or maybe in the new year I won't give it to anyone, and in general I will eat one and that's it ...

know ours! The same thoughts came to my mind, that these relatives are not enough for myself!

Girls, you made me laugh ...
Although I sometimes had such thoughts when I baked only double Katazhinka on NG and Christmas.Now, in addition to her, I bake 5 different types of gingerbread, so everyone has enough

Matanya,
Tanya, everything is clear overdrying it
And yet, "it didn’t seem to have crumbled much" - this is not quite the consistency, the dough should be, though not elastic (because a little gluten), but still plastic. And for God's sake, do not take this as criticism, these are just tips and tricks, I am very happy with any attempt to master the gingerbread business and I know that it might be. not easy ... Therefore, I am always so partial to all the stages through which you go.
So next. just feel free to add liquid to the dough

I cooked jam from prunes, rubbed it through a sieve, added half a lemon, since it turned out to be hefty sweet ..

Damn, I just can't do that, and there is no sieve ... I went to look for a sour plum jam ...

Girls, you can immediately do it easier: do not rub the prepared-soaked prunes through a sieve (I have not written about the sieve anywhere!), But just chop and punch in a blender or a combine with knives - and that's enough. Or even scroll through a meat grinder if there is no other technique at hand. And then boil it with lemon juice.
After all, in the recipe, I showed the second Katazhinka, smaller, (with a shoe), in general with plum jam - there even the irregularities of the coating due to plum skins are visible, just crushed gives a thicker consistency, it is easier to coat this ...

(I have not written about the sieve anywhere!)

I know that I didn’t write ... She’s so clever

there are even irregularities in the coating due to plum skins are visible

That is why I flooded it through a sieve to grind it, the shtob was all smooth ... We, TsARI, takiieeee, cannot live without a headache ...
And I preliminarily grinded it with a blendor ..., yes .... And boiled it, or rather boiled it down, thick, creepy!

baked! stands under oppression. cakes are soft, fluffy.
I took lemon jam, a little bitter. especially for the gingerbread cooked. baked small gingerbread from 1/3 of the dough.
yummy beauty! it looks like I'll have it under the covers

[Irina]

Irina, pulled out the dough, let it stand in the warmth, wanted to bake already. She began to crumple, but it is sticky !!! Straight very sticky. We are not even talking about any rolling ... Or is it because of the nuts that I forgot to add? If I add, then the consistency will become more suitable for rolling, probably. Maybe add more flour, but I'm afraid to hammer flourish with flour.

it looks like I'll have it under the covers

Lydia, why under the covers? ))))))

I baked yesterday. The dough rolled out great! Absolutely not sticky. Slightly dusting the rolling pin with flour. Spread it with jam and put it under oppression. Now endure for three days ...

So I messed up somewhere. Until I bake, I will wait for what Irina will advise so as not to stain the whole dough.

[Tricia]

Tricia,
Nastya, excuse me for not immediately answering the whole evening baking gingerbread (not yet Katarzhinka).
I went to my computer, I just wanted to turn it off, but here is such a problem ...
In general, do not worry. It's okay if you add flour. Just do it gradually: pour flour on the table and knead on the table - fold until you understand what can be rolled.
I can't advise anything if you want cut-out gingerbread I always bake in something - either on a baking sheet or in molds. That is, I was never faced with the question that the dough was steep enough to keep its shape. In addition, those gingerbread cookies are usually denser, harder, and I like soft
Good luck! everything will be delicious!

Thanks for the quick response! I was just waiting for tomorrow.
And about cut - these are dreams, like printed ones. So to speak, the goal I am striving for. And many more bells and whistles need to be found / bought / made by yourself: gingerbread boards, stamps, rolling rolling pins with a pattern, larger silicone rugs, etc.
Then tomorrow / today in the morning I will knead and bake medium rectangular and, probably, a couple of little men!

Girls, good evening!
I want to say Thank you to the author of the recipe! The last cake is waiting in the oven))
Judging by the comments, I mixed everything correctly, and the aroma is dizzy! I think the taste will not disappoint!
This is really some kind of holiday !!!
The month, by the way, flew by quickly))