Torun gingerbread "Katazhinka"

[Maria_F]

Maria_F, Hi
Glad you're with us! And that they took into account all the achievements of the girls and did not overdo it with flour. We are waiting for your "Katazhinka" after sleeping

[Nagira]

Preliminary report: baked gingerbread! I got great pleasure from the process.

But, it was not without a fly in the ointment (through my fault, of course!). Now I am sick and urgently being treated, therefore I cannot write in detail what and how. Preliminary conclusions for me: buy a rectangular special. the form for Katarzhinka is mandatory, with flour when rolling out - sooooo carefully, since it seems that half of the gingerbread has been hammered. I made experimental round 10 cm in diameter with filling (very thick homemade apple jam from Antonovka with coffee and cardamom) - amazing !!!
On the relief: I made two oval medallions 20-13 cm, on top there is an applique made of dough (flowers), it keeps well. I made a convex drawing with a mold - it crawled out.
But the extruded pattern (a curl for stamping patterns on mastic) perfectly tolerated baking.
I shouldn't have baked the plum jam. It was very thick and didn’t seem so wet, but it didn’t dry up in 3-4 hours, I don’t know what to do ...
And the most important thing!!! Only a woodpecker like me begins experiments on the eve of NG. I should have experimented earlier, because there are many nuances and their understanding comes with experience.

To taste: I shouldn't have been afraid that it would be sweet. The taste is amazingly balanced. The dough smelled a little of soda, maybe not enough? And I would also add orange peel and spices to my taste, but this seems to be subjective, since I do not smell because of a cold (I hardly even feel the taste, to be honest, so I will add the idea of ​​taste only on NG ).

While baking, even through a cold I felt an incredible aroma !!!

I'll come back from the holidays, I'll put another tub of dough!
Nagira, Irishenka! Sorry for the art, all your advice was absolutely justified and pertinent. I will bake for the second time, I will definitely follow the recipe until the gramme!

[Tricia]

Tricia
NastyaWhat a fine fellow you baked and gingerbread and wrote a report, now all the strength to fight the illnesses, you are not allowed to get sick!
New Year! Health, health, health !!!
On gingerbread:
It's great that something of the form experiments was successful! I will try to pass my Katarzhinka through the gingerbread (I will bake it for our Christmas), but only for the sake of interest, so that the relief starts to play, the dough is better to be monochromatic, and in Katarzhinka, candied nuts will break the dough into a speck of relief, not very for printed gingerbread fits ... but I'll try

I shouldn't have baked the plum jam. It was very thick and did not seem so wet, but it didn’t dry up in 3-4 hours, I don’t know what to do ...

Nastya, why bake? ... It should not dry out for several. hours, just SLEEP.
I wrote in the recipe:

... Do not be afraid that the top layer of jam will be smeared under the paper: it is needed for impregnation and will not go anywhere from under the paper, it will work
And we will take care of the aesthetics in 3 days: 1- you can coat the gingerbread with thick plum jam again and leave to dry for several hours; 2 - cover with hard gingerbread icing; 3 - use soft fondant icing or chocolate melted with butter-sour cream for coating; 4 - quite a gift option - to cover the gingerbread with marzipan. Most importantly, do not forget to take into account how long you want to store the gingerbread (chocolate sour cream, for example, short storage).

Look what I had last year: after a 3-day nap. It seems that the paper is wet from the jam, but this is an illusion

🔗 🔗

🔗 🔗

I didn’t even begin to ennoble this katazhinka with anything else: when I cut it into guest pieces, it seemed to me that the uneven distribution of plum skins on narrow strips looked quite nice, it looked even picturesque in the photo, it is not very noticeable, but you must admit, it does not look sloppy either. And the hand-made look is quite appropriate here.
🔗 🔗

To taste: I shouldn't have been afraid that it would be sweet. The taste is amazingly balanced. The dough smelled a little of soda, maybe not enough? And I would also add orange peel and spices to my taste, but this seems to be subjective, since I do not smell because of a cold (I hardly even feel the taste, to be honest, so I will add the idea of ​​taste only on NG ).

While baking, even through a cold I felt an incredible aroma !!!

For some reason, many people think about excessive sweetness and then are pleasantly disappointed.
About soda, I also don’t like its surplus, but somehow I never had such a feeling ... Maybe it’s your malaise that affects perception so much? I would not be surprised at this ... Here you have the same taste: from your words - the sense of smell caught an incredible aroma. And the taste demanded more brightness
There is also so much of everything - honey, and candied peel, and not a little bit of spices. Get well and then you will more accurately understand whether it is necessary to reduce or add something. Although the addition of zest is quite acceptable, its very very good. love. Just juice from under the "bald" oranges-lemons must be attached somewhere

Nastya, thanks again for your gingerbread enthusiasm. As I read the posts here, I go to the kitchen to start another gingerbread or bake from ripened dough

[Irisha]

This year I was late with the test, there were reasons But, finally, it stands and waits in the wings
Once again I got great pleasure from the process of preparing the test

Irisha,
For a sorceress Nagiru and her magic Katazhinka

Ira! Happy New Year! : ded_snegurochka: Yesterday I cut and tried gingerbread!
The taste is amazing! Not even one taste, there is a whole symphony of tastes! I assumed that it would be so, but, all the same .. a lot of impressions!
I ate this magic gingerbread and washed it down with strong tea with milk: girl_dance: this is divine !!! (: secret: But raw, still more impressions, don't scold me for that)
There were some adventures, I don't know, maybe my paper is bad, or what's wrong with the jam ... but when I started to unfold it, the paper stuck tightly, as a result, the entire top crust came off along with the wrapper. But on the sides it didn't even Gingerbread stuck to it while still warm, let it lie down, dry ... and now, it's a shame! I wanted to glaze and decorate, but alas. Well, okay, the main thing is the taste, the taste: bravo: LEFT !!!!

I apologize for the quality of the photo, but this is all there is at the moment, if they don’t crack, I’ll try to take another photo. I didn't take pictures from above, so as not to injure your psyche

This year (2014) I put the dough back in October, baked on December 26. It turned out deliciously crazy, like last year. I have already given away small gingerbread cookies for the New Year. But I still did them in two layers, as Nagira said. Now we're chewing a big two-layer gingerbread.
I also had a small accident when tearing off the paper, so I didn't take pictures. Many thanks to Nagira, this recipe has now become permanent with us for the New Year holidays.

Here is This Year's Katarzhinka


There was another large two-layer gingerbread, but the son carried it and broke it. We had to cut it into portions, it was not subject to decoration and so we will eat it.

[tuskarora]

tuskarora, Elena, very nice!

And these are my gingerbreads! Very tasty! And the manufacturing process is fun! I baked myself and for gifts

Very appetizing !!!

[Lena]

Lena, very nice! and I will bake for Easter, I will not wait. I'll keep the dough at work well, at home devour eaten raw.

[+ Gala +]

+ Gala +, Matanya, Doroteika, tuskarora, Pavlena, Loksa, girls, Happy New Year everyone!
+ Gala + Galinka, thank you for such magic words!

Matanya and Doroteika
Tanya, Natasha, I'm glad that in spite of everything you got your portion of pleasure from "Katarzhinka"
On paper sticking - you both used prunes, not plum jam, right? I guess that's the point
I always have jam or jam available, and NEVER had the top of the gingerbread removed with jam, so I didn't even think that there would be difficulties ... And I mentioned the alternative with prunes because I assumed that many might have problems with the presence of jam. And in my memory there was a successful experience of my friend - we discussed this option with her over the phone, but she did not talk about difficulties with paper. And yesterday she tortured her with a specialist and it turned out that she always uses cling film, not paper ...

tuskarora, Pavlena, Lenochka!
Your gingerbreads are just wonderful !!! And surprisingly, both have double hearts! I hope it was juicy ... The layer still softens and ennobles the gingerbread
And I also liked your paintings on gingerbreads, I still don’t dare to go along the path of least resistance - before baking I decorate with thermostable chocolate (in shavings or discs) - see my post “Reply # 302 29 Dec. 2014, 19:56 ”, there in the photo - top right - you can see three round gingerbread just like that and decorated with: white, dark and orange chocolate. For taste, this is also very good. ennobling option

[Nagira]

Nagira, Thank you! Under your careful guidance, everything worked out the first time. I have one double heart and 2 single hearts. Used chocolate-plum jam from Elenka, I had it moderately sour, and nothing stuck to the paper. Icing painting is aerobatics for me, I just "drew" with a spoon (gently dripped off) with icing, so it turned out to be crooked.

And I thank you.

I put the dough in early November. There was mega-solid in the saucepan. After a couple of hours, the kitchen felt pleasantly sticky soft. From half of the dough norm, two layers of 20 / 30cm came out. the taste is extraordinarily tender and soft. For spices, I survived only a teaspoon of everything, that's enough for me. Promazpla with plum jam with lemon juice for sourness. I took it out to the balcony to dry. The trimmings are delicious.

This year I didn’t go well with the gingerbread, there were many plans, but ..... In short, the dough on the balcony was frozen. When I was about to bake, they could only beat someone. And today I baked and just applied the gel

[silva2]

silva2, very beautiful as toys !!!

Thanks, of course .... But the idea was quite different. In general, as this morning has shown, the gingerbread cookies are essentially the same, only the form does not suit. my husband sho not zyiv, so bite.

I also want to replace, I have long wanted ...

Hello colleagues.
I kneaded the dough today.
My husband still could not believe that he needed 150 ml of vodka, he thought it was a mistake.
I doubt the steepness of the test, I was guided by the picture of Nagirochka, I did not report 50 g.
I put it in the cellar.

I'm embarrassed to ask, did the husband regret vodka or wanted to generously add?

[Rivka]

Rivka,
Lena, judging by the photo - your dough is exactly the thickness that you need. During ripening it will thicken.
50g of the remaining flour is almost nothing for me and sometimes more remains. It all depends on the moisture content of the flour. egg sizes ...
In general, in gingerbread recipes, flour is indicated roughly, the main thing here is not the ratio of ingredients, but the thickness of the dough.
but about 150 ml of alcohol, yes, it is difficult for men to understand

[silva2]

silva2, no, it's just that when I was kneading the dough, such a strong aroma went that I told him, and he thought that I had messed up. And so he is not greedy, especially in anticipation of gingerbread.

Nagira, thank you, I am very glad that you looked with your experienced eye. I just baked the other day according to a "quick" recipe and did not add flour, it was difficult to roll out, I hope everything will be all right. I want to make money on gingerbread, so I choose the recipe. Big plans for this.
All right, now we are waiting.

[Rivka]

Rivka,
Lena, have you calculated the cost of Katarzhinka? this recipe is hardly suitable for making money ... IMHO
And the batch is laborious for in-line production, and there are a lot of expensive ingredients
On our website there are many girls who have been baking gingerbread for sale for several years, look here:
We decorate gingerbread cookies, cookies there are active links to many gingerbread recipes

I baked a gingerbread, but it's delicious !!! Subtle delicate taste and aroma, you will never guess that this is rye flour.
The only reason why my Nagira cakes after baking were very fragile and slightly cracked. And then I shone the chocolate icing and turned. I doubted whether to make friends with gingerbread and icing, we all really liked the combination!
There were guests from afar and it was so wonderful to treat them with a gingerbread with such a story. Irina, thank you for introducing this recipe!




Here is the remainder of the gingerbread, divided in half and coated with glaze, they ate the first half at once, gave part of it to their relatives, and now it remains to try the eldest son.


Irina, when she rolled out the dough, it was also fragile, maybe she did something wrong?
Excerpt from the test for 2 months.
I'm going to replace it one of these days again, I took extensive rye flour.
The recipe is wonderful !!! I will bake more!

and my little report. gingerbread was eaten long ago. delicious!!! thanks for the recipe

Irish, here I am with the report As they say, not even a year has passed. I am now in "seventh heaven" with happiness. I changed my job, now there will be more time. And then I plowed for six days, I thought I would die
The gingerbread is very fragrant, just amazing. Especially for him I made jam from frozen plums and made candied fruits. The dough turned out well for me, in vain I was afraid. At work, she treated female employees. everyone appreciated it, even asked to bake more to order. The only negative is that it takes up a lot of space in the refrigerator. I also have a basement, though it's wet. Condensation drips down the ceiling, can you hold the dough in it? I'm afraid it won't get moldy there from the humidity? Here is my report-

[Scops owl]

Scops owl, scops owl, handsome! I also have a wet basement, but the dough is under the napkin and the lid, nothing happened to it.

El, have you already kept it there for 2 months or just put it on? Maybe I'll make up my mind

[Scops owl]

Scops owl, I initially kept the dough in the basement in the winter last year, and then baked it. Everything was ok, and then I left a little dough in the basement, but in the summer and autumn, while I was not there, it dried out to dust by half. So now I will no longer leave for such a long period, but only for 2-3 months.

El, then I will also try to put it in the basement, otherwise there is not enough space in the refrigerator

[Scops owl]

Scops owl, of course, put it, the cellar is salvation.

She put in the dough. It turns out differently every time, let's see what the gingerbread will be this year.
I wonder if anyone has already put the dough this year?

Yeah !!! I put it 2 weeks ago. Instead of sugar, I used molasses. The dough is very dark. This is the first time I've done this. But we don't celebrate Christmas and New Year without Katarzhinka. I, too, each time a little different gingerbread, but always incredibly tasty.

Good morning girls! Take a teapot into the company
Very unexpectedly and by the way, I stumbled upon this recipe, today I put the dough !!! And then the question appeared. I found maltose molasses in my bread bins. Is it she? Or is brown sugar better? And further. At home I keep honey only for baking, no one eats. And here it is in my jar, divided into 2 layers, yellow and liquid reddish, and it smells somehow not honey ...: - \ New, probably, you need to buy, right? : girl-th: Oh, and more! What is the approximate volume of a vessel for ripening the dough? I discovered her absence, now I'll run to the market, there are clay pots for sale, which one to take?

[Ekaterina Poznyak]

Ekaterina Poznyak, honey does not spoil and is suitable for baking. Take the thick, even the liquid. I like baking with such honey! I have a saucepan for 3 liters.

[Loksa]

Loksa, Oksanochka! Honey spoil ...and how! Last year I had honey smell of sour (I bought it on the market and not cheap) ... I also tried to put Lyudochka's yeast on it, so they did not want to move at all, I threw it away. Then "in conversation" they found out that if the seller feeds the bees with sugar syrup in large quantities, the honey can turn sour (the girls explained to me so) ...

Luda advised me to throw it away, which I actually did

Thank you very much! I'll stir then))) And behind the pot, behind the pot

So. It seemed to me that it smelled like sour ...

[Borisyonok]

Borisyonok, Lena, why throw it away? can be used as a syrup. We had bees, and in a rainy summer, grandfather fed syrup - there is nothing wrong with that! But if syrup is already added to honey, starch, then you should be on your guard! I didn't think to write about it. I still would not throw it away, you can use it in baking. I once had honey for more than 10 years, and it was buckwheat_love this_ So we ate it and used it in baking, there was nothing terrible. Moreover, buckwheat honey does not completely crystallize, and then always exfoliates, mine was black and almost all liquid, we ate it. But again, I repeat, it was a honey-product from bees. Without additives.

[Catherine]

Catherine, I wouldn't. After all, besides honey, there are still many products ... sorry, oooh.

[Ekaterina Poznyak]

Ekaterina Poznyak, sweetness and starch are often added to baked goods. Maybe Nagira will write. You can also put it into other baked goods, where there is no long fermentation. Yeast ... let's say.

Thank you girls. I will not risk it, and this is how I bake for the first time. In short, honey with a pot is waiting for me

[Oksana]

Oksana, from the "past" conversation, I realized that the seller could just overdo it with the syrup ... so it turned out that the honey turned sour just a couple of months after I bought it. And then - Grandpa is Grandpa !!! always confident in her own more than in the purchased one! Friends bring me honey from Kursk from one beekeeper ... this honey costs for several years and nothing bad happens to it.

My friend is allergic to honey, and this one she eats "tons" and nothing! means the beekeeper sells conscientiously

Girls, another moronic question. Is the butter, in principle, ghee, or can it be ordinary?

[get sick and die]

Maybe he added this syrup straight to honey! A decent beekeeper, takes care of the bees and will not put them at risk of disease, feed them syrup all the time, they too get sick and die... But this is not my point.
If it's scary and then think only about this, then it's better not to use it!

[Ekaterina Poznyak]

Ekaterina PoznyakMelted is better, there are no milk residues, and the taste is different! you can melt and take only the fat part, but I probably

understood. will seek

girls, dear, another question. If it is written that at the end of the dough it is necessary to form a ball and put it in a container, does this mean that the dough must hold this shape. It's just that it doesn't hold its shape yet, but I'm afraid to knead it too cool. Or does it thicken during the kneading process?

[Ekaterina Poznyak]

Girls, I welcome everyone who dropped by!
I left for a couple of weeks in a sanatorium, so Temka remained free to sail, sorry for being late in replies and thanks to everyone on duty in the subject
Ekaterina Poznyak, Katyusha, I am glad that you have joined our gingerbread company, I hope you will not mind if I transfer our correspondence on the topic here

Tell me, please, do you also take 300 grams of molasses for Katazhinka, like sugar, or more?

I take exactly the same amount of molasses as I take sugar, so as not to get confused. But the sweetness is still always different, because honey is different.

Ira, thanks! I've already nailed everything, let's see what happens, I beat him with a rolling pin. Welcome back

Katya, Katyusha ... calm me down sooner that you did not mix it cool
I get so worried when problems appear with the test ...I so want you to like everything, from the beginning to the result - and the kneading itself is also a pleasure, aromas .. plastic dough ...

There in the photo in the bowl of the combine, on the hook - I specifically showed the final consistency of the dough: it can be seen that it is plastic. I would not become such a single photo to confuse you and show the middle of the batch, not the end

If it is written that at the end of the dough it is necessary to form a ball and put it in a container, does this mean that the dough must hold this shape. It's just that it doesn't hold its shape yet, but I'm afraid to knead it too cool. Or does it thicken during the kneading process?

About the ball - written after two paragraphs, where I spoke in every possible way about what is better softer than cooler. And this notorious ball of dough means only that after kneading you need to collect the dough into a dense piece, without pockets of air in it, because such air bubbles inside the dough are not good for fermentation. Good luck!

By the way, your very first question about honey deserves a separate lecture.