Torun gingerbread "Katazhinka"

Gala, thanks! One more question. Is this alcohol like in the recipe for 150 ml?

Catherine, yes, she took so much, just like in the recipe.

Let's try😉

[Gala]

Hello everyone! Yesterday I returned from the sanatorium. I'm getting ready for a mix of long-playing gingerbread, I was a little late with Katarzynska this year
Gala, Galinka, thanks for the help in Temka
Ekaterina Poznyak, Katya, I'm glad that you are with us this year!

[Nagira]

Nagira, Ira, hello! Of course with you, on Sunday I put the dough, 2 servings: girl-yes: And thanks again to Galina. But now I'm thinking where to get such alcohol

[Ekaterina Poznyak]

Ekaterina Poznyak, Katyusha, I wrote that an absolutely similar replacement of alcohol for the same amount of vodka, if there was a problem "where to get alcohol" Slightly softer dough because of the greater amount of water in vodka - that's good! Cool - it's always a brat, but plastic, even more plastic, even more plastic, is good. We do not bake curly cakes or bake for painting - but usually on a baking sheet. Of course, some girls (and I too) experiment from time to time with shapes and designs, but initially the whole tsimes is in a long maturation before and after, and not in jewelry

This year I’ll even take it to the cellar: girl-yes: Irisha, thanks, I just decided to overlook the eye on the word alcohol stopped

hurray, put the dough! kneading with diluted alcohol + balm "Belarusian" and without nuts (it was lazy to chop), but with pieces of candied ginger and candied pamela

hurray, put the dough!

Lydia, I'm a day late. Right now I think I ought to knead a little bit more ...

Oh, and I'm on the 20th !!! Two portions !!!

Something I was puzzled, "hard after baking cakes" .. but I have them softer ...
the stick comes out dry, the gingerbread rose. or is it still not baked ((?

[fray Zayac]

fray Zayac,
Lida, I omitted in the description what I understood, and besides you, over the years no one poked me into this omission, it's good that the topic has a moderator, I ask you to insert a few words: "hard after baking and cooling down".
Honey baked goods always harden, except for very soft cakes. Therefore, it is important not to overexpose honey, they are hot - deceptively soft
So everything is right for you!
And you already baked katazhinka 2 years ago, but not in the past? everything was forgotten, probably ... well, it will still be delicious!

[Nagira]

Nagira, so it was forgotten for a year)) for the first time I baked with rye flour and candied fruits. in past years, wheat did without filling.
and the oven today with oddities))) - in general, everything was superimposed in a heap.
cakes in the end, baked for an hour. now they stand - we try from a small gingerbread piece by piece already)) a ginger-lemon version this time.

[Lida]

Lida, it is clear and "without filling" is without plum coating?
Ginger-lemon - is it candied ginger and lemon?
I still haven't found an acceptable version of lemon ... And I have ginger Gingerbread cake, I try to make different tastes, aromas in gingerbread baking, I have different ones, I have to make sure that the guests do not taste the same ...

without filling - this is without nuts and candied fruits)
in this version, ginger and citrus candied fruits - pamelo got caught, + lemon jam for coating

Hello dear girls! : a-kiss: Here comes Christmas again. My hands are itching to put the dough, I decided this year not end-to-end. And I, as always, have a question: girl_red: The fact is that this year I will bake in a new oven, and it has a bunch of modes ...Who would tell me if there are any preferences for the regime? I bake a biscuit on convection

[Ekaterina Poznyak]

Ekaterina Poznyak,
And I have already put the first pot of dough
Kate, since then, as I got a new oven, I really fell in love with the convection oven. In different combinations, here you have to adapt to your oven.
For the first time, I would leave the temperature and time the same as in the recipe.

Irochka, thank you, I still plan to try this mode

[Nagira]

Then I put the dough on Katarzhinka, relaxed ... It was not without, however, without complications - I bought ghee on the market. melted it, mixed it with eggs ... it's good that I tried the mixture - it turned out to be hellish bitterness !!! rushed around the neighborhood, found something else, everything is ok))) But I don't mean that ... But for the fact that I discovered another, I feel, your delicious recipe,Nagira, Irish, gingerbread cake ... I want to try to create it too. Thank you very much for the inspiration)))

[Nagira]

Here I put the dough on Katarzhinka

I haven’t put it yet, but I’m keeping it in my mind (I’ve put on another similar gingerbread, I want to try it), and my husband categorically demands that I also really like Katazhinka, a little later.

discovered another, I feel, a delicious recipe of yours,Nagira, Irish, gingerbread cake ... I want to try to create it too.

Ekaterina, this is a wonderful recipe! I have done more than once and I will still

I put in the dough yesterday. I added doom tree syrup (part-2 tablespoons of honey replaced), I sit thinking, maybe in vain? It turned out to be a very dark color and the smell of syrup interrupts a little, what happens? For 2 years I forgot what dough should be, and if I added a little flour, then it should not be mixed? You have to bake constantly, otherwise sclerosis.
at first it was like this
added flour and left it like that, okay?

[Ekaterina Poznyak]

Ekaterina Poznyak, Gala, Loksa,
Girls, glad that we are together again!

Kate, I really love that gingerbread cake, try it, you won't regret it, Galinka confirms
And from the filing Lavender we with Galoy we tried the option closer to the gingerbread, it also turned out deliciously, although not as surprisingly attractive for guests as the gingerbread cake: girl_cleanglasses: but in the gingerbread cake (even if you make it closer to the gingerbread), the main thing is not to forget that it is necessary for juiciness, soaking creamy layer

Loksa
Oksana, with the dough you have just better than if you shifted the flour - it will stand and thicken. Although from the photo it looks more liquid than usual, but with more abrupt problems later it would have been more, you yourself probably remember, from the past years. Did you take more milk or did not report flour?
Oh, I forgot about the carob syrup to add: I have it for 2 years in the refrigerator very much spicifitsky taste, aroma ... She herself did not dare to use it in gingerbread ... honey and other products, it's a pity if you don't like it ...
But I have carob powder in an old gingerbread recipe, which I processed 5 years ago for new additives (including carob) - we really like the result.
Although the color nuance is, yes, unusual, not even cocoon, but I keep it in my memory since the recipe Million Carat Bread with Carob... In real life, the color shade is not chocolate, but ... less appetizing, or something ...

[Irina]

Irina, left the flour, it is necessary to weigh and record. And in the morning I re-read the recipe and bam-roll a bun .....: girl_cleanglasses: which bun? The gingerbread man ran away! The color is earthen, but it smells delicious today, not all is lost.

and I put it !!!! at last!
but, I suspect that, I heat a little and flour and honey.

[Irina]

Irina, MERRY CHRISTMAS!
Came with a report. I baked gingerbread on Jan 5, the dough changed a little.

Baked


We tried it today: soft, spicy, delicious!

From a portion of the dough it turned out: 1 gingerbread 21 by 21 squares in 2 layers, and 12 double gingerbread (palm-sized: crazy: no fingers)
I did not feel the scent of the carob, or it conspired with spices and mixed in their bouquet. Expressed, does not smell, before baking it showed to me 8) moments.Then he calmed down and hid! Beautifully decorate: girl_red: did not have time, maybe I can catch up. I just covered it with jam, I have lingonberries and peaches! The color of the gingerbread is better visible on the scraps - I aligned the squares!

What a joy to find an adequate recipe for Torun gingerbreads. Everywhere on the sites there is one stupid recipe where it is proposed to knead a dough of 500 g of honey 60 g of butter and 3 eggs in 2 kg !!!!!!!! flour. Horror!!!! is it possible? And here you can see that everything is serious. I’ll bake, only I’ll come to my senses a little, after I made this dough all the same from which my hands still hurt. Gingerbread is my shiz at the moment !!!

Beauty, not a recipe. I read it, there were questions, can I make separate products? Put peppers straight? If there is no pottery, what can be replaced? Will the kneader knead this dough?

I'll be responsible for Nagira, maybe she will add something else later. Grind the pepper, it's just better to grind the spices yourself before putting them in the dough, it will come out more aromatic. It is better to take dishes that will not react with the dough, glass, for example. But I specially bought a pot for this gingerbread. And the kneader is unlikely to cope, the dough is very thick.

[Olga]

Olga, baked with separate gingerbread, glued them with jam! I kneaded with a dough mixer until the stage - half the flour, then with my hands.

[Doroteika]

Doroteika, Natasha
Loksa, Oksanochka
Thank you for your watch at Temka

Olga, thanks for the compliments to the recipe, the girls have already written the answers to you, I will subscribe to everything - I especially emphasize this moment at Oksana:

I kneaded with a dough mixer until the stage - half the flour, then with my hands

AND Natasha I wrote everything correctly, I will clarify only about the dishes:
- mom and grandmother in wooden tubs the dough was kept in the cellar;
- I left for another city after school and did not mix such volumes, I did not have a cellar, therefore enameled trays with the same lids used - about 3 liters volume, flat rectangular - fit well on the shelves in the refrigerator;
- then there were heat resistant glass pans (not less than 3 liters);
- and recently I have been using clay pots and wooden boxes: the main thing here is the size, so that for a long maturation in the refrigerator (I have two) you can put it without problems.

And for all vessels the rule is:
put a linen or thick cotton napkin under the lid

But I already wrote about small gingerbread cookies, which it seems to me, as in Easter cakes: the more dough during baking, the more their special aroma is preserved, which depends not only on spices and additives

When the girls began to try to bake piece gingerbread from this dough, I decided to try it too, so as not to theorize unfoundedly about the aromas and tastes, I can say that the gingerbreads, of course, still turn out delicious, but it's hard for me to explain on my fingers what kind of losses it is, in my opinion it brings so try different ways, compare and make your choice

[Irisha]

I also have a pot for 700 grams of flour. No matter how I try, I never manage to mix in all the flour. What kind of flour do I have? I usually take MacFoo.
Irisha, kneaded again and remembered how you manage to cope with it

[Galinka]

Galinka, I usually knead at our local.
But the fact that in recent years manufacturers have clearly overdried flour, and forced to correct the recipe for the amount of milk. Have you made 300 ml of milk now?

[Irish]

Irish, I added a little milk and reduced the flour. Brew only 1/3 part, otherwise after adding candied fruits and nuts, it is very difficult to knead.

Great, I have a glass brazier, I will probably adapt it. Another question about spices, star anise, how to grind cloves?

I rub it with a pestle and a mortar. I really love this process, such aromatherapy

Girls, lovely, hello! I baked today. What I want to say. I put the dough on November 3rd, count almost two months. The dough turned out like never before! And the smell! All with the coming! Every time in my heart I thank everyone who taught me!))))

[Ekaterina Poznyak]

Ekaterina Poznyak,
Katyusha, how glad I am your emotions thanks to such festive recipes for us, the holiday begins much earlier than for others
And I, too, always on such preparatory days remember my great-grandmother, grandmother and mother, thanks to which the recipes for old gingerbread were preserved in my family, I will try to bring another old gingerbread one of these days ...

Wow! We wait!

Wow! We wait!

We wait

[Nagira]

Nagira, Irina, thank you very much for the recipe. Today, for the first time in my life, I kneaded dough for gingerbread, even the process was somehow festive, as if the expectation of the New Year holidays had begun.
This summer I visited Torun, of course, I was in the Copernicus Museum, and on the corner of the same house and in the famous Pernik shop. Remembering your recipe from the forum, I also bought "Katazhinka". Everyone who was brought home with gingerbread from Torun said that this is the best souvenir from Poland.

This is a photo of the window of the Copernicus store