Christmas gingerbread

Oksana, thank you for answering. Now I will at least sleep peacefully. The year before last I made a gingerbread locomotive according to Teskoma's recipe, so the trailers are still lying in the box. It was impossible to eat them.

Virgin, are you ready to put the dough?
I've already kneaded a double batch.

[kolobashka]

kolobashka,
Vary, but I figured out what to put at the end of November to bake at the end of December? Or am I wrong?

Yes, good. I'll just bake early.

[kolobashka]

kolobashka,
I see) I'll put it in a couple of weeks then

Thank you very much for the recipe. It turned out very tasty. I made the dough completely on rye flour. The dough ripened for two weeks. Yesterday I baked and missed. Today we are already trying everything.

I join the previous post. The gingerbreads are fantastic. It's a pity, she did little, "only" one and a half norms: girl_pardon: They are already eating up

Delicious gingerbread! Dough for hw. flour was ripened for 3 weeks in the refrigerator. True, it did not increase in volume. In the oven, too, almost did not rise. The gingerbread cookies came out soft, then hardened. And after a week .. Soft, plump, so heavy. We got moisture. I only managed to cut out the house, it didn't come to decoration - they ate it. Now we need to make some quick dough. And this is on the trail. I will definitely do it for a year, only in double size. Thanks for the recipe!

Girls, Nizhny Novgorod, I can share candied fruits, I got a lot)))

[Oksana]

Oksana, after five years came again with gratitude. I did it at full rate, but on a mixture of rye / wheat flour. With plum jam, the gingerbread is fantastic, keeping this in mind, I cooked it on purpose in the fall. The gingerbreads are already flying away.

Elvira, in five years it is even nicer))), I also do it every year and I am very glad that the recipe went to the people))) This is really an old recipe for gingerbread. They taste wonderful. Happy New Year ALL !!!!

And Happy New Year to you! Thanks again.

Good evening!!
Girls, tell us what spices you add. I am an absolute layman in gingerbread. I'm not doing well with spices. I am very selective about them. Little like that. Therefore, I would use the proportions of the name more precisely.
Gingerbread cookies for lulu. But she herself never baked. A very good hotzza.
Moreover, the kid found molds of gingerbread men and requires a family)))

[Gerda1]

Gerda1I like the spice set from this recipe
Mezeshkalach - Hungarian honey gingerbread

Here again the new year is on the nose). Share gingerbread recipes? Maybe someone has some tricks? And I also wonder who makes the glaze, what dyes do you add?

[Babygirl]

Babygirl, this topic contains all - links to recipes, decoration secrets, examples, etc. We decorate gingerbread cookies, cookies

Hello, can I do without candied fruits? candied fruits, that is, but I filled them with rum.

[Svetlana]

Svetlana, you can, I do so.

Svetlana, you can, that's what I'm doing.

Elvira, thank you)) and then 5 kg of rye flour costs, I was going to knead the gingerbread cookies, but there are no dry candied fruits, while I collect orange skins in the freezer.

[svetlana)))]

svetlana))), I delivered yesterday without candied fruits and without nuts. Nuts are over, but no candied fruits.



In the course of the kneading, the following question arose, does everyone follow the dough preparation process? If honey is added at the end of the batch, how can the sugar be melted into fat? Can't you drown? I tried it and I got butter caramel! Everything would be fine, but when it cools down, it begins to caramelize !!!! There is no honey! I had to add milk, and there was a gulkin's nose. Can you clarify this point?
I took lard.

svetlana))), yesterday I put it without candied fruits and without nuts. Nuts are over, but no candied fruits.

Tomorrow I will knead for 2 kg of flour right away.




And what thickness should the finished gingerbread be?

otherwise rye flour costs 5 kg

I do it on a mixture of rye and wheat, we did not appreciate pure rye.
I roll it, as the author advises, 1-1.5 cm each, during the baking process they grow up, exactly by cm.
Recently, I have been making not portioned gingerbread cookies, but in a large layer in a rectangular shape, then sandwiched with jam, and just before use I cut them into pieces.

[Elvira]

Elvira, and how do you make the dough? : girl_romashka: I read in Katarzhinka that it is not necessary to keep it until the sugar dissolves, and the recommended temperature there is 70! I get it wrong

[Oksana]

Oksana, this time I warmed honey, sugar and butter together. Warmed slightly, sugar did not dissolve completely.

[Elvira]

Elvira, thanks, understood!

I kneaded the dough in a double portion, without candied fruits with nuts, I did everything according to the recipe, but the dough was not much liquid in a ball I could not collect, I took selected eggs, maybe because of this the dough is watery ?! She did not add flour, put it in the refrigerator. Will wait

Tell me, please, and at what point should you add honey if you don't heat it? when eggs are milk, then honey? and my mud is soooooo thick that I doubt my ability to intervene it normally.
Tell us who interfered so much, how it is))))

[Gerda1]

Gerda1, I scooped up honey with a spoon and immediately put it in a cup that was on the scales, my honey was also thick, but I then melted it along with sugar and butter in a water bath.

Svetlana, thank you!
Yesterday I kneaded the dough, it is INSANE tasty

honey did not warm in his full understanding, but added when she removed the butter with sugar from the stove. sugar has not dissolved, well, I think it will disperse in the dough))
put it on a glazed balcony with an open large window ...

the kid diligently helped ..... lick the scoop spoons ...

Am I alone this year with gingerbread ??

My dough is in the fridge, I don’t make up my mind))

Today I bake gingerbread cookies, it's a pity that the approximate baking time is not indicated, I bake it for 16-18 minutes at 180, brown from below and pale on top. I'm afraid to dry them out, 1 cm thick



I put spices in the norm and I don't feel them at all

gingerbread should lie down) the taste will appear, do not hesitate

[svetlana)))]

svetlana))), Svetochka, you baked something thick, by a centimeter! Decorated?

Here I am trying to put my Christmas gingerbread once again ... at first I did not understand the buttons and galleries







I don’t understand anything ... my photos are hanging in my personal gallery ... they choose, I send, but I can't see anything !? Poke your nose, girls, what am I doing wrong where?

You click on the photo in the gallery, then when it appears - under it the inscription "For those whose buttons do not work" - click on this inscription - there will be two types of photo display: a picture or a preview. Copy what you need and paste into the message text. Then, as usual: send.

Thank you!!!! I'll try now, yeah!







[img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/164775/IMG_20180104_172411



Well ... all that turns out ... I'm doing something wrong, well, it's me from the tablet, I'm not friends with him at all ...

[Girls, suddenly someone does not understand correctly, I will explain - these are NOT my gingerbread. This is DanaUoker777 gingerbread]

In any case, when you click on the link, the photo opens.

Here are your very beautiful gingerbread cookies



Girls, suddenly someone does not understand correctly, I will explain - these are NOT my gingerbread. This is DanaUoker777 gingerbread

I just helped her with a photo.

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Some more.