Gingerbread with burnt sugar

[Fantik]

On Saturday I baked Lyudyna's gingerbread. I didn’t do the whole summer, and we already missed them. I have already shown my gingerbread last year, but I will show it again.

Fantik, I also bake in a gas oven, on a stone. I don't even put a thermometer. I don't weigh flour either. I knead with a mixer, and then knead with my hands until an elastic dough.
If your dough was not going into a ball, then this is clearly too much flour. I cut my gingerbread cookies with dies and naturally there are scraps of dough. I do not even knead these scraps much, collect them to a pile and roll them out again. And the dough, even after the second or third rolling, is still very elastic.
If the dough is light, then you have undercooked caramel. After the sugar has completely dissolved, I still boil for a couple of minutes until it is dark, just stir it continuously with a silicone spatula and only then pour in boiling water.
The glaze, too, this time did not work out as it should. I wanted to finish faster and therefore hoped at random, and I also wanted to save sugar. Therefore, she poured sugar on the eye, obviously not a glass, and poured water. Therefore, I also got it sticky after application. The glaze must be boiled for a couple of minutes.

oh, how I wanted a gingerbread ... thanks for reminding the recipe!

And I wanted to. And Luda remembered how sad it became ... when will she come back to us? And the Gazebo misses her ... Sadness ...

Everyone was drawn to gingerbread. I also baked 2 days ago and remembered Luda. The glaze needs to be boiled a little.

[natushka]

The glaze needs to be boiled a little.

natushka, Thank you. I'll boil it.

I knead with a mixer, and then knead with my hands until an elastic dough.

nila, Thank you! These words say a lot to me. So, for sure, I screwed up with flour. I put a lot ... I will improve.
By the way, today my glaze is no longer sticky! And even in some places with little white spots! Hurrah! The mother-in-law, of course, refused to eat such gingerbread. She chooses purchased items very meticulously. So that the softest, airy and crumbly ones are. And how can such gingerbread be? This is already with enhancers, probably ??? Tulsky and Pokrovsky (these are the ones that I tried) - they are quite dense.

[Fantik]

Fantik, the glaze needs to be boiled a little, when you spread it, the first layer is not very noticeable, then the glaze solidified and I heated it in a micron, covered it again and again, the last thick, the most noticeable. Grela hasn't used everything yet.

[Fantik]

The dough was strange when kneaded and not pliable when rolled out.

Fantik, Nastya, I too yesterday for the first time kneaded this dough. True, she took very little white wheat flour. I added whole grain and rye. The dough was kneaded with difficulty, terribly sticky to the hands, in my opinion it was slightly watery and not at all like in Ludin's beautiful photo. But I stoically mixed it, then put this sticky lump in a container and sent it to the refrigerator for about 20 minutes somewhere. When I got it, it was a completely different matter! I have already prepared to add flour for rolling, well, I didn't! I rolled it out on a silicone mat and it became very plastic, very little sticky! It was easily rolled out of the scraps a second time. In general, I am even more satisfied than I expected.
And I reheated the sugar for a long time and then boiled it, because the lumps did not want to dissolve in any way.
The gingerbread turned out to be dark. As I take a photo, I will add a photo.

The only thing I forgot to add was that I made the dough without eggs and in butter (but I added less of it than in the recipe)

And I wanted to. And Luda remembered, it became so sad ...when will he return to us? And the Gazebo misses her ... Sadness ...

what about Lyuda?

Luda moved to Kazakhstan and so far without the Internet

Girls, since there is no mistress of the topic, tell someone whether it is possible to use overcooked, very strongly overcooked (now it is very dense in the mug, if you press hard with your finger, the print is pressed a little, and then after a while it falls into place) invert syrup, A it's a pity to throw it away, but you don't want to spoil the gingerbread. And I ask for advice, since I have never baked gingerbread. Help me please.

[NikInna]

NikInna, but can not this syrup be diluted with water somehow? It seems to me too thick will not work.

[NikInna]

NikInna, it also seems to me that you need to add a little water to the syrup and boil it so that it melts and becomes homogeneous and pouring.

Girls, thank you very much for your quick answers, well, I kind of thought that since the syrup was overcooked, I would melt it in a micron and put it in gingerbread. But the main question is, WILL I NOT spoil the gingerbread with this, can it be used, will it work or not? Cooked syrup on such a tab Sugar - 2 cups (480ml or 440gr)
Water - 180 ml or gr.
Citric acid - 1 / 4h l.
Salt - a pinch
but until the ball waited, the syrup was overcooked and if you melt it now, then put only half? Or am I wrong?

[NikInna]

NikInna, I think you won't spoil it. It's just that the dark color of the gingerbread will definitely not work, because your syrup is light. In principle, yes, put in half, but I would still add some water, at least half a glass.

Elya, thanks for the advice, but if you add water and boil it for a dark color? can? I have it like this, I made a deep indentation with my finger, for 15 minutes, and it has not dragged on yet.

[Inna]

Innathe main thing is not to taste bitter. But according to the color of your syrup, it should not be bitter. How did you manage to cook this, I also want this.

Oksana, tell this to whom, so no one will believe: girl-yes: I undertook to cook invert syrup, and put a cup of water next to it for a test on the ball, and so while I had a ball, the syrup came to an end (to put it mildly). Now I'm thinking where to attach it. It is not bitter and the color is so brownish)) There, the main condition was to pour sugar into the water in a cent and not interfere, that's how it was cooked

And, to be honest, yesterday I was afraid to answer - well, I don't know what invert syrup is!

[NikInna]

NikInna, it seems to me that the dark color will not work out already. For caramel, sugar is burned, that's the color. And in invert water and lemon.

Elya, that's for sure, I somehow lost sight of it. But I will try to do it anyway, if the very ugly ones will be covered with Hungarian glaze according to Elizabeth Vei's recipe, I'm just now baking the first gingerbread in my life using her MK. And so I think that I still have to torment you all when I do icing))

[NikInna]

NikInna, everything will work out!

[Inna]

Inna, why are they ugly, if you really want to tint them with color (cocoa, kerob, black molasses, in my opinion, I wrote nonsense) Light gingerbread does not mean not beautiful!
Here I am looking at your syrup, the color is gorgeous! It was worse for me when I wanted a dark cream, and then I could not take it into my mouth

Elya, thank you for believing in me Oksana, I don't even know words like kerob, but today I say to my husband that we need to open a shop and call it "Brave Confectioner" I've been reading KhP for about six months now and I've been experimenting everything, I've spoiled the products, I'm glad - my husband is at the same time with me, here we are cooking and having fun, and as the children bring their granddaughter, we will surprise them with confectionery delights

[NikInna]

NikInna, I also do this at home too, only mine does not eat everything, but we have ducks, street cats and dogs. First of all, my husband "treated" people with my bread without a definite place. flesh, they liked it very much, not always beautiful, or baked in large quantities - we eat everything: both people and animals. The oven has become smaller. Sometimes I feed a bunch in the country. And the kerob is a bit of cocoa, the current is a little "smelly" - we didn't go, but many like it.

[Loksa]

Loksa, well, it's already easier that not only one such, and sometimes it's awkward to ask advice. I'm going to try kneading the dough.

[Inna]

Inna, do not fuck,: secret: there are many of us and we are in vests

Miracle recipe !!!! Girls, did anyone make it with chocolate filling? Somehow they don't like jam very much?

that won't get a dark color already. For caramel, sugar is burnt

If you add cinnamon, you get

Thanks for the recipe. We got it right the first time. I thought there would be oak, but they became soft! Surprised everyone. Garneau!

oh what gingerbread)) will have to try)))

I would like to share my impression of the formation of round gingerbread cookies with a filling, as Luda describes in her first post: a jar with a screw cap.
I had never done this before, but then I tried it and was sooo impressed!
First, fast!
Secondly, in fact, the layers stick together tightly! Before that, I tried to somehow crush them, twist ..., often the whole thing diverged, the filling leaked out. And then - zip and you're done!
Third, the appearance is the perfect round gingerbread!
In general, I recommend it to everyone!
And Lyudmila is another well-deserved thanks!

[nastya71]

nastya71, what are you doing advertising on all topics? !!

[nastya71]

nastya71, what are you doing advertising on all topics? !!

And it's not the first day!

Thanks for the recipe! Delicious!!!

Great recipe!

Sooo delicious gingerbread !!!! The husband asks for more. I want to bake and paint for the new year. Can you please tell me if it is possible to apply a drawing with icing on the glaze? Or is it better to do something differently? Sorry if my question seems silly.

Great recipe!

Gingerbread cookies turned out to be very beautiful and delicious.

Handsomely! I have never baked gingerbread ... but now I will definitely do it!

[Irina]

Irina, and I can't get myself together. And it's time already, New Year is approaching.

[NadinAn]

NadinAn, here in the subject the girls wrote and laid out photos with painted gingerbread. Read it!

[NadinAn]

NadinAn, it is certainly possible to apply a drawing with icing, there will be adhesion to the glaze.

Finally baked gingerbread. Lyudochka, thank you so much for the wonderful recipe, everyone at home likes it.

Lyudochka, thanks! I found what I was looking for - my son does not like honey in any form, but here it is not!

[lappl1]

lappl1, LudmilaThank you very much for the recipe! I never baked gingerbread, but I read this topic - and so I wanted to cook! Surprisingly, it turned out without problems, I did it with a filling of sour blackcurrant silt, the trick with a can works perfectly. Sorry that without photos, almost all the gingerbread cookies were spent on gifts, this year, like a big one, I gave everyone baskets with homemade pastries
Very tasty, however, I could not resist and added cardamom, but I think it would have been no worse without it.
I will repeat it unambiguously. Photo follow me!

And today I again baked gingerbread cookies according to Lyudmila's recipe, for 2 norms. It's good to leave!

Is this dough suitable for a house? There are also problems with honey ...

[Medunika]

Medunika, no, it will not work, it grows very well and does not hold its shape, and for a house you need clear lines and not curvy walls. If you don't want gingerbread with honey, then you can take the gingerbread recipe, but replace the honey with invert syrup.

Lyudochka, I came back to this Temko of yours. Brought another gingerbread to show. I haven't baked them for a long time. But for us, these are more winter gingerbread, in the summer it somehow does not work out to bake them. But in winter I bake and leave with a bang!
Apple pavidlo filling. I just smeared it with icing, they are not dry yet, but my husband has already managed to kindly kiss, with tea.
He said that this time it turned out very successful, soft. I remember that the last time I tightened the dough a little, they were harsh.

[lappl1]

lappl1what a wonderful recipe. And if they are made without filling, can they be used for decoration?
Can the dough be rolled out and baked right away? Don't go to the refrigerator?

[Marina22]

Marina22, Lyudochka is now without the Internet, I will try to answer as I did.Luda writes that the dough should not be tightened with flour. This time I added less flour and the dough turned out to be sticky, soft. I put it in the refrigerator for about 40 minutes, and when it froze well, it became solid and it was convenient to work with it.
I have never made these gingerbread cookies without a filling. But I think that you can make them for decoration. Then it is not so thin to roll out the dough layer.