Christmas gingerbread

Lyuba has never faced such a problem ... maybe the dough aging temperature was too high? Or maybe the milk itself is not very good? I have had cases when like normal milk, when souring, began to taste noticeably bitter. Since then I have not bought this brand!

[Oksanochka]

Oksanochka - started the third portion of the dough - everything is clear according to your recipe, before that I put 2 Katazhinki.
The honey did not heat, I gave 125 grams of hazelnuts.
The dough came out excellent in consistency - neither add nor subtract

My daughter and I have already decorated part of the gingerbread:




Who cares, my recipe: 150 g of honey, 50 g of lard, 250 g of powdered sugar, slightly dissolve and mix. In a not hot mixture, stir in 2 eggs, one yolk and 5 tbsp. spoons of milk. Gradually knead in 500 g of flour a / s and 1 hour. l. baking soda and spices. It can be a ready-made mixture, or you can make it yourself from ground cloves, cinnamon, anise, cardamom, allspice and star anise. The dough turns out to be soft, slightly sticky, it is better to roll out and bake on silicone mats, or dust it well with flour. But, on the other hand, baked gingerbread cookies (Czech peernichki) are very tender, keep well and do not dry for a long time. Holiday greetings!!!!

Girls, the milk was boiling, everything was standing with a katazhinka on the balcony, nothing with that dough, but here such a "parsley" happened, maybe it boiled in vain? boiling milk after souring nasty

Irina, the gingerbread is beautiful, I also baked it, but I haven't painted it yet, I will "lick" your pattern here and there

Girls, the milk was boiling, everything was standing with a katazhinka on the balcony, nothing with that dough, but here such a "parsley" happened, maybe it boiled in vain? boiling milk after souring nasty

Irina, the gingerbread is beautiful, I also baked it, but I haven't painted it yet, I will "lick" your pattern here and there

Lyuba, lick it to your health! I don't understand about milk, it cannot go bad in the dough ...

Lyuba, but somehow it turned out strangely with milk and it's a pity, but maybe the smell will disappear? A?
Gingerbreads are already resting in boxes, waiting for the New Year. They won't live to see Christmas, I already understood that, because these gingerbread cookies have one "drawback" - they are just ... just ... incredibly delicious! I myself hold on, but I beat off boxes of gingerbread from my husband, do not let me get in, rushing and shifting from place to place! So also our labromord sniffed out and also strives to slam the gingerbread !!! In short, at home I had two bandits who are striving to quietly eat delicious treats!

And most importantly, they Smell so !!! On the first day after baking, they smelled delicious, but not so much yet. And now you can just go crazy with the smell !!! Their location is easy to find because of this! I myself quietly open the boxes and sniff-sniff:!

Girls, this year I will also bake with you for the first time. I want to make some with jam, some without jam. I have a question for the old-timers of the topic: do you make a layer with jam or can you glue small gingerbreads in pairs?

I glued small in pairs - 5 x 15 cm - not bad, but small in 1 layer, just smeared with jam on top - better

In large paired layers, the saturation of spices is simply felt more strongly, and the small things that are glued to me so-so - I don't see any reason to glue it, still the saturation in it is not the same, and it is inconvenient, and loses in beauty to single-layer babies.

But without jam - generally melancholy, rather poor.

[julifera]

julifera
Thanks for the answer, I just wanted to decorate the top, but now I doubt

[julifera]

julifera
Thanks for the answer, I just wanted to decorate the top, but now I doubt

Do not hesitate, but try this and that.Yesterday I tried to decorate the little ones, so the child of three was delighted, the toy and the gingerbread at once, dragged along the whole evening and did not give it to anyone. Happy New Year

[Irina-Nagira]

I just wanted to decorate the top, but now I doubt

Irina-Nagira wrote that over the jam you can decorate

Baked the first batch today. When baking, there was a strange smell, unpleasant butter. The oil was good, I always buy it.
And in my opinion there are not enough spices, they are not felt at all. Made with a recipe.
The piece that I tried did not impress me at all. Smeared with plum jam. I'll try tomorrow.

My daughter and I have already decorated part of the gingerbread:

What lovely gingerbreads!

I, too, girls, baked and already painted to the best of my "talent", threw out the first dough, made a new one and, of course, had only been lying for a week, probably, but fragrant, anyway, I made wheat

Baked the first batch today. When baking, there was a strange smell, unpleasant butter. The oil was good, I always buy it.
And in my opinion there are not enough spices, they are not felt at all. Made with a recipe.
The piece that I tried did not impress me at all. Smeared with plum jam. I'll try tomorrow.

So I, too, had raw dough that even tasted delicious, but I began to bake and this smell of old sour milk appeared, when I put it a second time, I did not boil the milk, did you boil it?

So I, too, had raw dough that even tasted delicious, but I began to bake and this smell of old sour milk appeared, when I put it a second time, I did not boil the milk, did you boil it?

No, it didn't boil. My smell is more like refried butter.

yesterday I had to bake urgently gingerbread. reluctantly, she took out her ripening dough. (from 3.12, I wanted to bake later) the dough is just lovely. not sticky, rolls, cut perfectly. the smell is not for the whole house, but persistent. taste - then I went to Ikeya, and there they sell a set for a house and just gingerbread and they have a fight on display. already the tongue stings. and not cheap, I must say.

I received the gingerbread boards from Alice and immediately tried them out. I did not use oil, but used village lard, there was no smell, I shifted a little flour, cut out a heart under the gingerbread board and smeared two halves with jam, in the morning I decorated it with a little icing along the contour of the drawing. The smell of Gerda's gingerbread dough is much more fragrant, I smelled of custard rye bread, the taste (I made 2 small cookies for testing and glued them with jam) - delicious, not usually, we'll see when it's infused.

Girls, Merry Christmas everyone! (hurray, the holidays are starting! ...)

Today I bake my gingerbread cookies, put the dough on December 2, on rye flour. The honey was not great (I was greedy - what if it didn't work out the first time), I generally thought - nothing would come of it, I had never heard of such gingerbread - for the dough to ferment for so long ...)) But nothing was missing! The dough has a wonderful smell, but the ready-made gingerbread does not smell very much. Next time I'll add more spices.

I have a question: I did not fully understand - just baked gingerbread cookies, cooled on a wire rack, - where to put them? In a plastic bag? I will glaze in the evening, but now what needs to be done with them?

(I collected molds from the world on a string, then in one store I will buy hearts, then in another - stars. In Ikea I bought molds for a gingerbread house, but they are with hollows, I "improved" the tree, but for an ordinary gingerbread it is still too big.)
PySy: Thank you so much for the recipe, for the advice, for the additions !!! I didn't even expect - it's so exciting - to bake gingerbread ...

I baked my gingerbread cookies on December 15, put the cooled ones on a tray in a slide (you need to cool it on a flat surface, because they will harden and take any bend), and they still lie. Little by little we decorated them with my daughter, finished on 23.12., Some have already been given away.Nothing is done with them, they remain tasty, they melt in the mouth. They should not be as soft as store ones, a completely different dough and purpose.
About smearing the surface of the gingerbread with jam. And you try for the sake of interest, you will see what comes of it. And if you try to decorate with jam ... what and how is this possible? And store? Is there one gingerbread on a platter? They are usually baked mountain, decorated so that it is easy to pack for gifts. How to pack a gingerbread with jam on top? In general, a complete extreme!

And for the sake of interest, after reading Nagira's advice, I coated one with plum jam yesterday, and today I painted it, the icing lays down well, then it usually freezes. The gingerbread itself is just a little bit sticky

Hello girls, for the first time I baked a gingerbread house according to Gerda's recipe, made gingerbread from the remains, a scent for the whole apartment! I painted it as best I could.

[Tan]

Tan, I could paint very nicely
Irina, and I also first smeared my big gingerbread cookies with jam and left, the jam was partially absorbed, and what was left on top turned into a marshmallow, or what to call it, such a crust formed, and icing normally falls on it, but I think it's it is better to apply to large gingerbread cookies, and a trifle, of course, is better immediately with icing.In general, the taste and color ... The husband said, do not smear with jam, it is very sweet

[N @ T @]

N @ T @, it turned out nicely. Are the cakes also cracked? And the jam doesn't stick? My jam did not dry out at all, although I smeared it with a thin layer, removed the excess with a knife.
Lyuba, I don’t know why my crust didn’t form. My husband began to like the gingerbread, at first the smell of rye flour was embarrassing, now it was slightly veiled by the aromas of plum jam.

Ira, these are not cracks, a gingerbread board with a pattern, bulges and depressions, but I drew randomly and from myself. My jam with the addition of agar is thickening, I applied it with a brush, it dried up for a day, then icing, and now it lies in a transparent bag, the bag does not stick.

[N @ T @]

N @ T @, it turned out nicely. Are the cakes also cracked? And the jam doesn't stick? My jam did not dry out at all, although I smeared it with a thin layer, removed the excess with a knife.
Lyuba, I don’t know why my crust didn’t form. My husband began to like the gingerbread, at first the smell of rye flour was embarrassing, now it was slightly veiled by the aromas of plum jam.

My gingerbread jam does not stick, but it is like that - even with a knife cut, it quickly dried up.
And I didn't have the smell of rye flour at all, I fried it - it smelled like nuts
Yes, and through the spices it seems to me hardly any smell of rye will pass

I did not fry flour, but neither I, nor everyone who tasted rye flour felt

Oksana, thank you very much for the recipe, I slightly changed the shape and the jam inside the gingerbread, like a filling. But yummy !!! 1

Everyone is just smart, thank you and HAPPY NEW YEAR!

Very tasty gingerbread Thanks for the recipe, I will definitely bake it next year. Here is what is left and I managed to take a picture

the rest of the gingerbreads were used as gifts and were eaten with gusto not only by children but also by adults

[Irina1607]

Irina1607, gingerbread is great! Pretty guys! Merry Christmas!

MERRY CHRISTMAS!!!

Girls, what artisans you are all! Not gingerbread, but simply feast for the eyes!
Tell me, please, how critical is it that I forgot to put soda in the dough? The dough ripens for a while, and then I remember .... Now I'm all in grief! I think, maybe now just add soda into it or leave it like that ... But, probably, they will be wooden!
Maybe someone faced such a problem? I will be very grateful for the answer!
Happy New Year!

My daughter and I have already decorated some of the gingerbread

The gingerbreads are just fabulous ... As in children's books ... Cheerful, they immediately blow from them in winter. tree and the smell of cinnamon ...

Tell me, please, how critical is it that I forgot to put soda in the dough? The dough ripens for some time and then I remember ... Now all right in grief! I think, maybe now just mix soda into it or leave it like that ... But, probably, they will be wooden!
Maybe someone faced such a problem? I will be very grateful for the answer!

Suddenly someone will also have such a story, so I decided to write about the result.
I baked gingerbread cookies straight from this dough, without soda. They got up and were soft. None of the households noticed the difference, they ate everything very quickly and asked again

Ladies, I've already kneaded the first batch of dough! Pull up!

Hi!! I'm betting today.

I baked it twice according to this recipe, a year ago, on New Year's, it turned out just magical! but the second time, by Easter, for some reason they came out not very tasty. It seems that the recipe has not changed, and the products were also about the same. Girls, please share your experience - why can this be so? What can affect such a dough? For me, of course, this recipe is a real mystery .... What processes occur in the dough? why does it stand for so long? magic, definitely!

And I also realized for myself that 2 tsp. spices are not enough for such a volume. I like the aroma to be felt not just a little, but specifically. Probably, it also depends on the spices: where they grew, how they were stored ...
In any case - WITH THE COMING !!!!

And I delivered the first batch on November 20th. I'm waiting, not magu baking day
Based on the experience of last year, I am also considering the option of putting on a second batch, otherwise they scattered at a terrible speed!

Now I am very interested in what taste and structure these gingerbreads are, what do they look like? Are they soft or hard? Crunchy or what?
the relief from the printed board is preserved?

Hello! I put the first batch of dough on November 24, today I sent the second to the refrigerator. Based on what I did per kg of flour, the first bun is already noticeably more. I added spices from the heart, according to the experience of last year. The only thing is that I want to try to decorate this year, if there is time. Girls, I watched a bunch of videos on YouTube and here. The question is gnawing: about icing on gingerbread 1) just a little whipped protein with sugar and lemon juice and that's it? 2) how long is a decorated gingerbread safe to use with icing? Let me explain my fears: I make a gingerbread house for children every year for school, but I dry it in the oven and my protein is killed with powdered sugar. If anyone can: explain, pliz !!!

[Vei]

Vei, I rolled out the gingerbread last year somewhere 5mm thick, they were soft, they began to crunch after 2 weeks, if they lay without a bag. This year I want to make it thicker, I bought more molds, I want to bake with filling, but I will bake in molds. Dreaming about gingerbread stamps.

[Vei]

Vei, the main thing did not say: I only have rye flour. I love!

[elena i]

elena i, and how much do they rise during baking?

[Vei]

Vei, half exactly grow up.

Three days ago I put this dough from rye flour. It was such that it did not even go into a kolobok. Today I took it out to transfer it to another container, so I barely finished it off. Explain to me what you did wrong? Maybe it was necessary to knead the dough even softer?

[lungwort]

lungwort, maybe frozen?)) in the sense that it was not frozen, namely from the cold?

: hi: Veichka, it’s a fact that it’s so cool. I thawed for 4 hours, then mixed it again and again on the glazed balcony. But the dough clearly became harder, and after all, when I kneaded it, I could not collect it in a ball.

Good evening everyone!
Oktavia where did your dough stand for the second time? it must be kept in the cold.
And yes, it thickens a lot, do not be alarmed, the dough is really soft after kneading, then it is barely "knocked out" - this is completely normal.