Lean Christmas gingerbread with a long standing time

[Linen,]

Linen, does not crack? Maybe I'll bake it today. The dough is worth two days. According to your proportions, it turned out cool for me. And you whipped chickpea broth with powdered sugar? And in what proportions?

No, Angel, nothing cracks or flies off yet. I rearranged this bowl of gingerbread here and there ...
And I, on the contrary, had a watery dough on the third day You can't guess with this flour ...
She beat the broth with powder. The broth was 150 gr, and powder 180-200 gr poured (finally not weighed). I tried to achieve stable peaks ... But it was drawn so well. Otherwise, it would be very thick for filling.

Clear. I have never painted on gingerbread. Cookies once decorated with just strokes. If you want to look at the profile.
And at once the dough came out steeply for me. I don't even know what will happen after the refrigerator. Boom to try.

Yes, I already ... looked in my opinion, the beauty turned out on cookies
And this is my first time with gingerbread. I studied the materiel before ... But you can't go anywhere without your own experience, at least study it ... It seemed simple, but began to do and a lot of factors appeared ...
Everything happens for the first time So, we still have a lot ahead!

that's for sure. I finally can't draw, but my friend says that everything will work out for me. Everything, like a chicken with a paw, begins, who can and cannot draw, and then masterpieces.

And my dough came out pretty cool right away

Well, vooot ... now I will worry ...
Let it lie warm.
Write the result later. Can the amount of flour be reduced in a recipe? But I wrote there, it seems, that less may be required
Usually I pour everything on the eye, I weighed it on purpose. What is it ...

Everything, like a chicken's paw, begins

Angela, that's for sure! At first, all the lines are not the same, and the filling is not very ... You have to constantly train and fill your hand if you want. I made such a conclusion for myself.
And for their own people, any of our works is a joy, if it's also delicious!
My husband is delighted with my squiggles Well, good!

Well, vooot ... now I will worry ...

It would be because of what.

Write the result later. Can the amount of flour be reduced in a recipe? But I wrote there, it seems, that less may be required

I will definitely write. It is not necessary if it is written that it can go less.

It is not necessary if it is written that it can go less

Well, yes, I checked it, it is written ...
But I got upset about your test anyway. I want it to work out and like it

I will definitely write

Angela, how did you bake gingerbread? I had such plans and fell down with a cold ...

I baked it. I barely rolled out the dough. In the hands of kneading. I have a lot of flour. But the taste is not rough. I'll try to do it again. I'll put the photo later.

Thank you! Yes, you need less flour. When I put the dough in the refrigerator, it is still not quite thick ...

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

🔗

[Elena_Kamch]

Elena_Kamch, Lenochka, with Victory and Myadalka! Uraaaaa, straight holiday victory !!!!!

[ang-kay]

How pleasant and unexpected! Thank you!
ang-kay, Trishka, Thank you for your congratulations!

[Elena_Kamch]

Elena_Kamch, Helen, with a victory! With a well-deserved one!

[Elena_Kamch]

Elena_Kamch, Helen with a victory! I am so glad! For such a pretty medal!

[paramed1]

paramed1, Anatolyevna, thank you very much!!!
I am very, very pleased

Lenochka! Hurrah!!! Glad for you and for the recipe! : bravo: Congratulations !!!

[Elena_Kamch]

Elena_Kamch, Elena, Congratulations on the victory! And Happy New Year !!

Olga, thank you for your kind words, support and participation!
Happy New Year!!!

[kuznez84]

kuznez84, Natasha, thank you!
Happy New Year!
Health, happiness and prosperity in the new year!

🔗

[Elena]

Elena, Congratulations on the victory! Great recipe and well-deserved victory, hurray !!!
Happiness, joy, health in the new year!

[marina-mm]

marina-mm, Marina, Thank you!
Did you bake gingerbread?

[Elena]

Elena, I baked gingerbread for 12 days. Didn't decorate, covered it with hot sugar syrup.
The gingerbread cookies are delicious and aromatic.
How thick should the dough be rolled?
And probably you can depict them with filling, with apple jam, for example.
The recipe is prescribed for permanent use.

[marina-mm]

marina-mm, Marina, I am very glad that I liked it!
As for the thickness, I concluded that it depends on preferences. Previously, she rolled it thinly, about half a centimeter. The gingerbreads are dryish.
Now I'm making a thickness of about a centimeter. When baked, they rise, plump and remain soft. I like these more.
I think you can experimentally find the desired thickness for yourself
Yes, I made them with filling too. It turns out tasty
Lyudmila has a recipe for gingerbread cookies with burnt sugar and there she describes a method of making gingerbread cookies with a filling using a jar with a screw cap. Very convenient and fast, which is always important for us!
If I haven't met this recipe, I can describe the way.

[Elena]

Elena, thank you, I intuitively rolled a centimeter thick, then decided to clarify. Then everything is correct. And about the filling, therefore, she asked that she wanted to bake Lyudochkin's gingerbread, replacing the yolks during Lent. And here I got such a great option, so I will try with the filling. Only now, probably in the next post. Now there are other chores.

Yeah, Marin, of course, try it! The longer they stand (with filling), the more they are impregnated with it. It turns out interesting!

[Elena]

Elena, I will definitely do it.

Share your impressions later Interesting! Everyone has their own experience and nuances

There was still no way to report. Made with pure honey. Everything worked out great! I didn't have time to take a picture - guests came with children, stamped together, baked and ate everything. Half of the finished dough is still in the refrigerator, it's already the third week has passed. But it's okay, I know from experience that the longer it lasts, the better - the product is fermented - the taste is harmonized.

[Elena]

That's right, the taste is harmonious. We lasted for 5 days eating gingerbread, there were other sweets yet. The gingerbreads were great in the bag. We ate a little with pleasure.
Elena, I'm going to do it with the filling, I will definitely tell you about the results.

[Mandraik Ludmila]

Mandraik Ludmila, marina-mm, girls, I'm so glad that I liked the recipe and the gingerbread was a success!
I also have half of the test lying still. In a week, my daughter arrives for the holidays, we will bake

I'm going to do it with filling, I will definitely tell you about the results

Marinaof course I will wait

As for honey: the enzymes contained in honey "work" at temperatures up to 40 degrees. Therefore, when using honey in the dough, before baking, you need to monitor the temperature. Moreover, enzymes are most active at a temperature of about 35-38 degrees, this is the temperature inside the hive. Now, in winter, on the hives you can see where the family is sitting - it's warm there and there is no rhinium on the walls of the hive. In the refrigerator, enzymes work the same way, but slower, which is why it is a long standing that gives the best result.
When I start baking the rest of the dough, I first put it in a bread maker for preheating, there is just a temperature of about 36 degrees, hold it for an hour, the dough will become more plastic and looser, it will become easier to work with and perhaps add a little sour cream, for even more friability of gingerbread. But sour cream is not necessary.

I'm going to do it with filling, I will definitely tell you about the results.

Oh, and I'll try with the stuff, thanks for the idea

[Mandraik Ludmila]

Mandraik Ludmila, Ludmila, very interesting information, thank you!

[Marina]

Marina, Ludmila, girls, have you tried to do it with filling yet?
I still have a piece of dough. Hands won't reach ...

Awe-inspiring aroma and taste must be thought ....
Bookmark required
I love dough with cold fermentation, and then with rye flour, mmmmm fairy tale
Thank you

Yes, Katya, the aroma hovers for a long time ... even in the oven you open it and gingerbread is straight, although they have been eaten for a long time

[Elena]

Elena, no, haven't tried it yet. Work above the roof, not to gingerbread, I do that quickly.

[Elena_Kamch]

Elena_KamchI don't have time, so many things have piled up after the New Year: I am mastering cheese making and curing of meat, so the gingerbread mass has been in the refrigerator for a month already, but this is only a plus for her. I will definitely unsubscribe how I will do

Girls, good luck in your business and new beginnings!
I wait further

Well, vooot, and not a single photo with a filling, at least how to mold it? Tomorrow I'll put you, girl, a week to teach me how to sculpt with filling. Here I will be mischievous and will not go to anyone else, they said "A", show "B"

[Jeanne]

Jeanne, in this recipe, fill molding.

Gingerbread cookies with burnt sugar (lappl1)

[Zhannptica]

Zhannptica, Jeanne, well, the world is not without good people! While I turned my back on the Bread Maker, you were already helped
It was from there that I took the molding from Luda. I really liked it!
marina-mm, Marina, thanks for such prompt help!

[Marina]

Marina, thank you, I looked, only now my eyes ran up, but we love gingerbread very much and I will make at once according to two recipes

Added on Tuesday 07 Jun 2016 02:40 PM

Elena, otherwise all the pies and buns

Ladies, and I have a lot for gingerbread from the end of last year, I forgot it again in the refrigerator in the vegetable section, and when I remember - not up to them, but the mass is fine! When I will be honored to do it, I will definitely unsubscribe!

[Ludmila]

Ludmila, we will wait, we are patient