Christmas gingerbread

[Skate]

Girls, I kneaded the dough yesterday, from a mixture of rye and wheat flour. So the dough is very, very sticky, I could not even collect it in a pile. I was ready, there is still rye flour, but now I think maybe I should have added a little flour after all?
It is a pity that I had 350 grams of honey in total, I had to count up to 700 grams of flour. And how much of a full portion of gingerbread comes out? believed someone?

Skate, I did not completely dissolve the same sugar, although the mixture was almost boiling

Freesia, I threw out the first portion with the crystallized sugar, since I decided to add honey at the end, I made the second portion, the sugar also did not completely dissolve, but I already kneaded it. I put flour on 200 gr. less, I was afraid that the dough would be tight, it would stick to my hands, but I could shove it in a heap, put it on the balcony, the honey was thick. I did it entirely from rye flour, what I licked, I really liked it, let's see what happens.

My sugar did not crystallize, it just did not completely dissolve. Today I looked, the dough is dense in the cold. Let's see what happens

My sugar did not crystallize, it just did not completely dissolve. Today I looked, the dough is dense in the cold. Let's see what happens

Yeah, so it was necessary to stop during the time, and not continue to cook, as I did.

Tell me, is it necessary to quench soda with vinegar in the recipe for gingerbread or not?

As I understood from the recipe, soda is diluted in milk, but is not extinguished, but I will not argue.

OK, thanks

You don't need to extinguish anything, just dilute it in milk, Girls, the dough is really sticky, but it comes in a few weeks. When the dough is thinner, I like gingerbread cookies more, though I roll it out on a silicone mat and a silicone rolling pin.

... I roll it out on a silicone mat and a silicone rolling pin.

Already a silicone rolling pin and as an impression, it makes sense to buy it. The question is not quite the topic

skate, before I coped with a simple rock, I just wrapped it with polyethylene, but then I bought a silicone one for my daughter on the occasion, well, in general, she does an excellent job with sticky dough, and this dough should still be sticky for my taste.

kleskox35, I also decided that it should be sticky and soft, so I reduced the amount of flour, although my honey was thick, but I did not heat it, as you advised. And if after lying down the dough is too sticky and soft, do you need to add flour?

And I finally put the dough. Flour put in less than a kilogram. Before baking, it will be clear whether to add or not.

After aging, the dough becomes denser, if there is a silicone mat, then I do not advise adding flour, the gingerbread will be softer. Well, only if it "floats" at all. By the way, after aging, I don't knead it, I just pinch off (cut with a knife - how it works) pieces of dough and roll it out to the desired thickness ...

Who used to decorate the gingerbread with icing powder with lemon juice? Does it then freeze well on the surface, does it crack?

This is necessary, so waste the time! I never thought that the dough should ripen! can mix and do for our Christmas? what a pity and beauty above!

Today I tried to make gingerbread for the first time in my life. I used the kleskox35 recipe. The dough, however, only lay for 2 weeks. I used half, and left the rest to ripen. Taste is a fairy tale! Fragrant! mmmm .... It's a pity, I did not figure out how pictures can be inserted here, so I would boast. And so, many thanks for the recipe!

[kleskox35,]

kleskox35, I baked gingerbread today, but I can't glue it with jam today (most likely it will work the day after tomorrow). What to do with them? Leave it just like that or fold it into something that closes? Will the gingerbread cookies dry without a layer and glaze in 2 days?
And another question about the glaze. How do you prepare it?

shuska, you can just put a plastic bag in, nothing will happen to them. Any icing will do, from purchased to homemade. Choose any on the forum and decorate

[kleskox35]

kleskox35, thanks for the delicious gingerbread recipe!
Today I baked it, I haven't spread it with jam yet. Very aromatic and tasty, and most importantly, soft and after cooling. I cut it out with the help of stencils, next time I will definitely buy myself suitable molds.
Girls who cut the dough with grooves, place the gingerbread cookies at a distance from each other, they greatly increase in size. It's me just in case, suddenly someone doesn't know how I am
__________
Can you make gingerbread cookies without jam, just decorate with icing, or will they not be stored?

Freesia, it is possible without jam (and even without glaze in a simple plastic bag) I accidentally discovered this ... At Christmas I put off the trimmings in a bag and found them only on the May holidays. This did not affect the taste, color and softness of the gingerbread in any way ... the family was very happy

How good! And then I’m too lazy to coat and decorate, and I really liked the sweetness, I don’t want an additional taste from the jam.

[kleskox35]

kleskox35
I come out of the underground. : girl_red: For the second year I have been baking gingerbread according to your recipe. The first year I shared half the portion. All the gingerbread cookies sold out with a bang. I made a full portion this year. True, mine are not as beautiful as those of our craftswomen, but delicious. Gingerbread went to gifts. At home, it remains only to try. Thanks a lot for the recipe. : rose: Now I have it in my favorites. Made 50:50 rye: wheat flour. I bring a big plus !!!!

Eusebius,

These are the gingerbreads I got.

🔗

[Tanya,]

Tanya, how beautiful - very delicate work, just lace !!!

kleskox35
Thank you very much for the recipe! I only made half a portion, since I tried it for the first time, and I really regretted it. Probably I will not wait for next year and will do it again. The dough is delicious and the flavor is awesome. Made a house and gingerbread. Made from rye flour with bran, very tasty! These are the gingerbreads I got, and put the house in the appropriate topic

Girls! What are you all good fellows and smart girls !!!! Everyone's beauty is simply extraordinary. I'm very glad that the recipe is gaining popularity, it's worth it!

I made the dough yesterday at night, only today I realized that I did not dissolve sugar in milk, therefore, I did not add milk. The dough turned out, as stated, a little soft. Add milk today or wait, what happens? I did it just for trial, I will still knead it by Christmas.

Elena, I personally would not add anything, especially since they did it on trial. Then make it with milk and compare the taste, at the same time you will tell us. The ingredients have already "grown together" so let them "ripen"

By the way, only two days have passed, and the dough has increased in volume by a quarter. I wonder how much earlier you can bake? Hands really itch!

By the way, only two days have passed, and the dough has increased in volume by a quarter. I wonder how much earlier you can bake? Hands really itch!

Lena, how long do you want to withstand it? I baked gingerbread every other day and after a few. It seemed to me that after 2-3 days it doesn't matter how long the baking will be delayed, the main thing is that the dough grows puffy.

Yes, the dough doesn't rise anymore. Then I'll try to make gingerbread pumpkins for school for Halloween, may our craftswomen forgive me!

Girls baked! Divine scent increased by one and a half times! The only thing is the top is cracked. Why?

Elena most likely the temperature in the oven was too high .. the top had already grabbed, but inside the process was still going on ...Although the case may be in the insufficient holding time of the test. I never baked mine so quickly ...

Did anyone bake a Gingerbread Cake from Alexander Seleznev? Share

[Oksana]

Oksana, I also put the dough this morning according to your recipe, I took 600 g of rye and 400 g of wheat, it's a pity there is not enough space in the refrigerator, I still have "Katarzhinka" from Nagira for one and a half servings. What if I make curly gingerbread? Will it be tasty or do you need to sandwich with jam? I think there will be delicious plump gingerbread

How in time I came across this Temko !!!!!! Very inspired by all the pictures !!!!!!!!! I will definitely try !!!!!!!!

I'll make these gingerbread too! Today I bought everything, so I'm thinking about what date I should put the dough to bake on December 20th and so that both Christmas and New Year will stay and catch ... They lie for a long time, if I understood correctly (the main thing is not to grind everything at once).
I will only make it from rye flour, with buckwheat honey and brown sugar. But I also want to make curly gingerbread without connecting them to each other. I will fill it with glaze so that it can be kept longer, and I will paint.
After all, you can not combine gingerbread? And so that they do not lose their taste? Or does the jam layer play an important role? And then don't put the load, do I understand correctly?

I reread the whole topic again ... I myself found the answers to my questions, from the first time I did not notice in euphoria or what ?!
Here's what I realized:
1) you can not smear with jam, it does not affect the taste
2) are stored for a long time, if glazed only on top - it is better to store in a bag.

BUT ... again I pester with a question ... I really like the natural color of the gingerbread, what kind of glaze would I use to cover the gingerbread, so that it was transparent, and then I could paint it with icing? But how in another recipe - grease hot with an egg with strong coffee - is this possible? Or will it not "seal" the gingerbread to keep it soft for a long time?

Excuse me ... a hundred questions

[Maritoshka]

Maritoshka, I disagree with your conclusions
Without a layer of jam, the dough does not acquire the desired consistency, do not forget that for three days the gingerbread lays down-softens-the aroma-taste unfolds, but sealed with jam does not evaporate.
Why use a complicated recipe for regular gingerbread? For piece or thin cookies, I take simpler recipes and the taste is still excellent, gingerbread, if on honey and with a suitable aromatic bouquet And in this Polish recipe, all the relish is revealed subject to ALL conditions, why deprive yourself and loved ones of the whole gamut of tastes ?? ?
No offense, just my many years and varied gingerbread experience does not allow me to remain silent
As for the glaze, I will say that I have been using sah for a long time. powder, diluted with alcohol: in 100g of powder - 2 tbsp. l. orange liqueur (an extra touch of sweet crust wouldn't hurt for my taste). I just have a photo of different degrees of glazing of chocolate gingerbread, as you can see one is almost transparent. But of course, the thinner the glaze, the less sealing



A photo from my first samples, that is, an old one, but what it really is ...

Yes, I forgot about the egg with coffee, after all, it’s raw ... I would not ... gingerbread will lie ... some kind of bacteria will start ...

And on time - it's time!

[Nagira]

Nagira, there can be no offense, I absorb any information, and even more so from you! I will try my hand at the gingerbread art for the first time, but you have many years of experience!
Therefore, I did not even draw conclusions, I just relied on this phrase:

it is possible without jam (and even without glaze in a simple plastic bag) I accidentally discovered this ... At Christmas I put off the trimmings in a bag and found them only on the May holidays. This did not affect the taste, color and softness of the gingerbread in any way ... the family was very happy

But I will take into account your opinion, I even thought about purchasing plum jam! And I'll put the dough today, while it's standing - I'll just cook the sugar fondant, and I'll find the orange liqueur and buy the confiture! Exciting for the first time, that's why so many questions arise Thank you for sharing your experience!

Girls, hello!
First time in this thread, I want to try these gingerbread this year. So, I think so, it's time to knead the dough ...

[Tanya-z]

Tanya-z, I have already put, already on the 25th. I put my nose in a saucepan every day, but I endure it! The scent is fabulous!

AHA! And I put it on the 20th .... We go ... we are waiting ... And in order to keep her hands occupied, she has already baked gingerbread twice according to the Freken Bock recipe.

Good evening everyone! Sorry to whom I did not answer right away (at work there was a blockage - I was temporarily puffed up both for myself and for that guy) since today I finally work only for myself.
These gingerbread cookies and without a layer with an excellent taste, BUT Nagira is absolutely right with a layer, they are simply magical ... and by the way, I also agree with glazing, I already have the dough ... work-work, and gingerbread first of all! By the way, the minimum dough aging period is 3 weeks. So if anyone is still going - get ready faster!

Good evening! Girls, tell me the candied fruit must be put in gingerbread, I just don't have them and I didn't find them in the store today (maybe you can replace them with fresh lemon peel) and how many nuts should be put in grams at least approximately and which are better walnuts and almonds.

[Irina1607]

Oh, and I've been shopping for four days and can't find any plum or apple jam. Can I replace it with something? well, I got cherry jam, blueberry jam, pineapple jam, lingonberry jam ... but not the one I need while I have time - I will look for it ...
Irina1607, I'm not a specialist in gingerbread (I'm doing it for the first time), but it seems to me that the peel of a lemon is not at all what candied fruit is ... it tastes bitter and nuts ... and I put both of them I liked the taste of the dough and dough.
But, of course, it's better to wait for the answer from the professionals.

Something seems to me that the peel of the lemon is not at all what candied fruit is ... it tastes bitter and the nuts ... and I put both of them in the dough and I liked the taste of the dough.
But, of course, it's better to wait for the answer from the professionals.

Well, where can I get these candied orange fruits, everything is there but they are not ABIDO

[Irina1607]

Irina1607, and you do not sell such tiny oranges-lemon in sugar? I think you can. And it's better to add other candied fruits than to deprive yourself of such a Christmas gingerbread pleasure at all! (: secret: I sprinkled dried cranberries, I really love it!)

Well, where can I get these candied orange fruits, everything is there but they are not ABIDO

... Irina, you don’t bother with any one ingredient! I also bake honey gingerbread for many years. Before starting, I re-read a huge number of Russian, Czech, Polish recipes and, believe me, of the mandatory components of the test, this is honey. From spices - pepper (from him and the name 'gingerbread'). The rest of the spices are added at random. Including candied fruits (the zest is not a little worse! Moreover, the dough with pieces is more difficult to mold.) The same can be said about the jam. It is not typical to grease small gingerbread cookies with jam, they are decorated with glaze and do not bother too much about keeping them fresh because they, as a rule, serve as decoration, after that they are not eaten, they are considered dusty and just thrown away.