Christmas gingerbread

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 walnuts and almonds are better.

I took candied fruits from sets: candied fruits, bananas, all kinds of nuts. I buy candied fruits in a vegetable wholesale for Easter cakes and just for food. From this set, dried bananas are most often left

URAAAA !!!
I found these candied fruits. I kneaded the dough and put it on the balcony for ripening. The dough came out not very thick in the ball did not gather, but did not add flour as it was.

URAAAA !!!
I found these candied fruits.

Of course, it's too late, the issue with candied fruits has been resolved, but for the future, use this recipe from Kroshi https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122608.0

Of course, it's too late, the issue with candied fruits has been resolved, but for the future, use this recipe from Kroshi https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122608.0

Just right: for the holidays from tangerines, oranges there will be so many skins just right to make candied fruits

Many have a liquid dough, I see. And I have a very thick, I really wanted not to pour all the flour, but she very easily intervened and I was all kg. I fell asleep.

Many have a liquid dough, I see. And I have a very thick, I really wanted not to pour all the flour, but it very easily interfered and I was all kg. I fell asleep.

Yeah, I have the same situation, the batter was about half the flour, but I honestly poured the whole amount. Now I sit and think to start getting nervous, or what?

Just right: for the holidays from tangerines, oranges there will be so many skins just right to make candied fruits

If you are going to make candied fruits from skins, then take at least Georgian tangerines - they are not processed, my friend was in Turkey and saw how they poison their fruits, before sending them to us

And at what temperature to keep in the cold, I put on the balcony somewhere + 8-10 degrees (maybe a little more now I took out a thermometer there tomorrow, I will know for sure) the dough has not risen at all, so it should be or something is wrong

Girls, Oksana, and last year I read a lot of different recipes and in my head it turned out to be "venigret" but stopped at this. So in some recipe it was written to add dried orange zest, crushed in a coffee grinder and after reading this recipe I put the dried zest on the machine, and then a question arose about candied fruits and I realized that I had added something wrong, but the most interesting thing is that I liked it and not only me. And I have already prepared again this year - I dried the orange peels, but I haven't kneaded them yet, and what should I do now - eat Abkhaz tangerines and make candied fruits or again.

If you are going to make candied fruits from skins, then take at least Georgian tangerines - they are not processed, my friend was in Turkey and saw how they poison their fruits, before sending them to us

Thanks for the information, we will keep in mind. When we buy tangerines, oranges, you never know the truth of their origin (as well as other products)

And at what temperature to keep in the cold, I put on the balcony somewhere + 8-10 degrees (maybe a little more now I took out a thermometer there tomorrow, I will know for sure) the dough has not risen at all, so it should be or something is wrong

But with me it is almost the same ... I also don’t know what it’s connected with, or rather, my dough has risen a little so, that is, the surface is not even as immediately after kneading, but slightly, slightly become convex-swollen, well, just a little ...

and for some reason it does not rise

I got up badly too. There is a crack in the dough in the middle.

If we remove the zest, then be sure to wash the citrus fruits with a dishwashing detergent brush - preferably without any surfactants or at least with a reduced content! Then we fill it with hot water - so that they are completely immersed - and let it stand for at least 1-2 hours - then we rinse again. Once dry, you can remove the zest.
it minimal getting rid of chemistry!

Maximum - Vaughn Krosh outlined on candied fruits - the crusts defend in general for 48 hours, changing the water every 8 hours!
And there are times when the whole thing manages to even foil in 8 hours, imagine how much chemistry there is

Christmas gingerbread

[Iriska]

Iriska , what a beauty!!!
Have you already baked gingerbread? Great! When did you put the dough? How much did it cost you in the end? And you did curly ones without jam? _{I ask so many questions}

[Iriska]

Iriska , what a beauty!!!
Have you already baked gingerbread? Great! When did you put the dough? How much did it cost you in the end? And you did curly ones without jam? _{I ask so many questions}

The dough was divided into 3 parts, for one evening the strength was enough to bake half of one part, it turned out 2 baking sheets, one was eaten right there. The rest of the dough is in the refrigerator, I will bake it on the weekend.
I made gingerbread without jam, they are already good ... cinnamon, cardamom, ginger, cloves, allspice.

[Iriska]

Iriska, incomparable gingerbread! Very nice!

[Iriska]

Iriska, the beauty!
I put my dough on 3.12 yesterday I checked it, there is still hope or what?

My dough doesn't rise either. Girls who have gingerbread experience, please answer what to do. Is it possible to bake or is it already for disposal. Will the gingerbreads be cool?

Girls - do not panic, it should not rise above the roof, this is not yeast.
If it increases a little, it is practically not noticeable
Everything will be baked well!

Girls - do not panic, it should not rise above the roof, this is not yeast.
If it increases a little, it is practically not noticeable
Everything will be baked well!

Thank you calmed down

Duc about the roof and there is no question. it finally does not move. but I do not lose hope, I will still bake.

This recipe should not "rip" anything. After all, its meaning is so that the dough can get as much flavor as possible from all the spices. What makes you all think that it should grow by leaps and bounds. This has already been discussed. Last year, I just kneaded, and then baked after the right time. And you will have a holiday

Thank you, so we will bake and

As I already wrote, I also did not rise. BUT I will bake without fail, not even discussed
Girls, when are you going to bake? Let's share what and who did it? (from unstable test)

I want to bake in the coming days. I can't manage it at once: I've kneaded a lot. I bake for the first time. I want it to work

[Galyunyushka]

Galyunyushka, I also do it for the first time, probably and therefore a lot of questions and worries! I, too, will bake in the next two days, I put it out of 1 kg of rye flour.
I really want gingerbread for the New Year! And we will succeed!

As I already wrote, I also did not rise. BUT I will bake without fail, not even discussed
Girls, when are you going to bake? Let's share what and who did it? (from unstable test)

Marina, who told you that the gingerbread dough should rise in the cold during this time? Everything will happen in due time, specifically, during the baking process in the oven.

so Oksana says in the recipe that the dough rises, as it was and lagged behind me, I came here to ask about it, and here I’m not the only one such that my dough seems to wind up from above, although the pan is covered with a film.

so Oksana says in the recipe that the dough rises, as it was and lagged behind me, I came here to ask about it, and here I’m not the only one such that my dough seems to wind up from above, although the pan is covered with film.

Sharp, everything is fine with the dough !!! It should be so. When you start baking, you will see that the dough has slightly puffed up, and in the oven it will approximately double.

fuuuh, I calmed down, otherwise I go and look I thought maybe I did something wrong, where then to put a whole pot of dough

Girls, and I have risen somewhere about 3 centimeters. True, it costs at a temperature of 10 degrees. Can I have it with the test, what's wrong. : oops: Delivered on December 3

I have +15 on my balcony, put it on December 9 .. that what is it now .. how will it be

Natasha, I read your messages with Ira and got scared. I ran to try it, it didn't seem to ferment. And it did not rise immediately, but gradually, at first I thought it seemed, but now the lid was lifted. The dough was put on rye flour. It turns out that it is warmer in Vinnitsa. I do not rise above +12. I specially put a thermometer next to the pan. Yes, I remembered not warming honey.

Girls, I started !!! This is how my dough looks like in a rift, so to speak.

And these are the first gingerbread

Well, everything, went on to the oven. The smell is crazy in the apartment, I'll go and put my own gingerbread to the curly ones to try what happened

And these are the first gingerbread

Well, everything, I went on to the oven. The smell is crazy in the apartment, I'll go and put my own gingerbread to the curly ones to try what happened

Marinka turned out great Didn't the dough crumble? How does it work, did you like it? And how long did you bake? I'll probably do some dough on Monday

Something I have notifications from this Temko do not come And I wonder how you are doing here.

[Olesya]

Thank you girls !!! Praised
Olesya, the dough does not crumble, I really liked the work. I roll it out on a silicone mat, and wrap the rolling pin in cling film (well, I’m not going to buy a silicone rolling pin). One snowflake I decided to stick suddenly, and if you just "tear off" - it is deformed, so you just need to moisten the spatula with water and pry it off - then everything bounces off! But it happened once, while everything is fine.
In time, to be honest, I didn't notice. I have different molds ... I bake according to the principle - it has ceased to spring - it's time to pull it out !!!! I promise to improve, the next baking sheet will note how much baked, but I have different tins, gingerbread cookies of different sizes.
And I cooked the fudge yesterday, I will glaze when they cool down.
Well, I ran on

Hello to all girls! I am very sorry for giving up Temka a bit, but the circumstances were against me! First, work ... then a hospital ... then again to clean up the rubble at work ... and since I work in the Youth Theater (theater of young spectators), then it's time for us the hottest!
In general, it returned to duty. If the dough hasn't risen, don't worry! It happens, Everything rises in the oven. It's just that the flour is different and it is better not to heat honey. Any dough will ripen.

hello Oksanochka, but I didn’t heat honey, I read that you do it this way and that it’s better, so you did.

And I cooked the fudge yesterday, I will glaze when they cool down.

Marinka, can you have a fondant recipe?

Well, I am amazed at this woman! Well, you need to have such a refined taste and rare patience in order to paint so accurately, and after all, there is never a dickhead in her works. Class !!! And the highest !!!

Olesya, catch - this is a sweet from Tortyzhka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44566.0

Oksana, has your milk never turned sour in the dough? For some reason, I have such an unpleasant aftertaste of sour milk, I was very upset when I tried raw dough, everything is fine, but I began to bake and this smell appeared, I probably did something wrong, I don’t understand

[Lyuba 1955]

Lyuba 1955 - did you boil the milk before adding it to the dough?

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!