Gingerbread Gingerbread "Iced Moscow Pavement"

[Chuchelka]

Gingerbread Gingerbread "Iced Moscow Pavement"

Category: Bakery products

Kitchen: Russian

Ingredients
Wheat flour	2 tbsp.
Rye flour	1 tbsp.
Honey	2 tbsp. l.
Sugar	1 tbsp.
Egg	1 PC.
Butter	100 g
Soda	0.5 tsp
salt	pinch
Water	25 ml
Mint Vodka Minttu	25 ml
Spices for gingerbread	1 tbsp. l.
For glaze:
sugar	0.5 tbsp. + 3 tsp
water	0.25 tbsp
Measuring beaker standard	250 ml

Cooking method

• First, mix flour, salt, soda, ground spices in one bowl (I had cinnamon, cloves, cardamom, nutmeg, lemon zest).
• In another bowl, combine butter, honey (I warmed butter in the microwave along with sugared honey for 40 seconds at 900 watts), sugar, water with mint vodka and an egg. I always stir such a dough with a fork, this way the desired result is achieved faster.
• Gradually pour all the flour with spices into the liquid, stir first with a fork, then knead the dough into one lump with your hands. In the process, if it sticks very strongly, you can add a little flour to the dough, but do not be zealous so as not to "hammer" the dough. Roll the dough into a ball, cover the bowl with plastic wrap and put it in the refrigerator for at least 30 minutes.
• We light the oven to 200-210 degrees.
• Preparing the form, I had 20X30. Cover it with baking paper oiled with vegetable oil.
• We take out the dough from the refrigerator, divide into 6-8 parts, roll sausages from these parts and cut into pieces, about the size of a walnut or a large plum.
• Here I stepped back from all sorts of recipes for such a gingerbread, because that molding seemed to me fundamentally wrong. All perfectionists roll even balls, which are laid in beautiful rows ... But where have you seen such a cobblestone pavement? On the contrary, make conventional "bricks", balls and generally smooth lumps of indefinite shape and lay them as you remember, any paved road that you have seen in life was laid. It doesn’t matter if some gaps remain - the dough will then flow, and your "paving stones" will look like paving stones.
• Immediately put the form with the dough in the oven, for about 15-20 minutes. From above, when ready, it will brown a little.
• We take out the paper cut by the paper, carefully, it will be quite soft. Set to cool slightly on a wire rack or wooden board.
• Cook the icing. Pour water (0.25 cups) into granulated sugar (0.5 cups), set the syrup to boil over a fairly high heat until a drop that has fallen on a saucer from a spoon will stand up as a confident ball, without spreading. Remove from heat, add 3 more teaspoons of sugar, and stir in hot syrup. The crystallization process will begin and here you need to act rather quickly, since the glaze will quickly harden. Using a silicone brush, we apply glaze on a warm mat, not forgetting about the sides and "crevices". Very soon, as soon as the gingerbread has cooled down, the entire surface will become slightly shiny, covered with "ice".
• It is interesting to eat this gingerbread, breaking off on a "pebble", but you can also cut it like a regular cupcake or pie.

The dish is designed for

1

Time for preparing:

1 hour

Cooking program:

oven

Note

On Maksim Syrnikov's Facebook, I saw a picture of the "Moscow Bridge" gingerbread. There he also writes that the recipe has been known from cookbooks since the 19th century. The Molokhovets, presented to me by my friends, is silent on this score, and a lot of things have been posted on the internet, but somehow ... Without a soul.Therefore, again relying on what Maxim told about gingerbread, I made my own version - I think I have every right, since I am a native Muscovite on my father's line, already in 1704, ancestors can be traced. She took the basis from the site "Russian Cuisine", replaced only part of the flour with rye, and added a mint note, which plays so well on the idea of ​​"icing" with its chill. Nothing like Finnish vodka. As my St. Petersburg grandmother used to say, “before the revolution, Filjandia was ours,” which means that I did not sin against the Russian spirit.
Thank you Chuchelka and Yuliya Kthat pissed me off about this gingerbread, or gingerbread ... It's delicious, try it!

So that there are no unnecessary questions, I will immediately say that Vasily the Blessed is also our photo, so everything is uploaded to the bakery gallery absolutely honestly.
My husband and I decided to joke about the Moscow pavement. Like, Muscovites have eaten their paving stones. As she freezes, so they r-rraz her! and with tea

What a deliciously beautiful paving stone! I saw it first! I'll break off a piece for a seagull ...
I even want to repeat it! But while there is no time, I will take it to bookmarks.

[Irina]

Wow: "I saw it first" - that was my text. And I also looked at the pictures on the net: for sure, all are perfectionists))) IrinaThank you for the recipe, for the idea, interesting story and photo!

[lady inna]

lady inna, Inna!

[Ikra]

Ikra, Irina, and I have a piece of pliz Moscow pavement ... I want, I want .., thanks. ,, bookmark ..

[Irina]

Irina, only there are two lines next to it, where water and mint vodka are, you need to tweak a little.

[lady inna]

If anyone, suddenly, will argue, you can calmly say: "I will eat stones! Iced!" And it will be nice to even bet

Bake is a very easy thing. If suddenly the Finnish mint vodka does not happen, Yuliya K has a mint tincture in the recipe. Then 50 ml of water and mint drops, as you see fit. If suddenly there is no rye flour - it doesn't matter either, bake from wheat.



lady inna, do not understand, like everything is okay with me? In the ingredients or in the text somewhere?

[Irina]

Irina, yes, I already understood from your previous message that there is a unit. meas. - glasses, not ml.

[lady inna]

lady inna, I wrote, it seemed to me easier. Because a glass and a post-glass is not a problem for anyone. But then ... when the fractions begin ... I'm confused myself, it's better for me to write quarters and fifths in ml. If this is a matter of principle for our site, I will correct it.
I went and corrected the previous message. Not half a glass, but 50 ml.

I went and corrected the previous message. Not half a glass, but 50 ml.

Well then and up on 25 ml turns out, of course.

[Ikra]

Ikra, you have 0.25 ml of water and vodka in your recipe, it is difficult to measure it even with an insulin syringe, can it still be 25 ml?

[Mandraik Ludmila]

Mandraik Ludmila, here I am a mathematician !!!!! Finally it came ...

[Ira]

Ira, oh, now it is clear, I took it to the bookmarks, God, when I bake all this, I will, because I want everything, but I can't eat the drain

[Mandraik Ludmila]

Mandraik Ludmila, let it rest for now. As a rule, everything fires at the right moment. You may need to bake something quickly and make it fun at the same time. That will come in handy. Moreover, Mint is definitely not a problem for you. And this is the only ingredient that can cause some difficulty in the recipe (in the sense of finding it quickly within walking distance).

[Irina]

Irina, the recipe is not troublesome But I don't even know all the ingredients

[Albina]

Albina, can not be! Except for mint vodka, everything is very ordinary. And spices, for sure, are in any store in any set. You don't have to put in the whole gingerbread bouquet that happens. You can put what is at hand, or what you like more. If you do it with a mint note, then the rest of the spices fade into the background, you can not put them at all - mint is very strong.

Except mint vodka

So can mint insist on moonshine or vodka?

[Albina]

Albina, Yulia Julia K uses a pharmacy peppermint tincture in her recipe for lean mint gingerbread. I bought it today. She is mint-sweet! You need to start with a few drops. Try it: the issue price is 18 rubles.And vodka will not interfere with gingerbread: any dough improves.

[Inna]

Inna, I read there too 🔗

[Albina]

Albina, you can insist, but pharmacy drops will still be better for these purposes, more concentrated. Or any mint liqueur.

If suddenly someone decides to make this gingerbread, then I did a little bit of molding here. From the dough, you need to roll sausages 3-4 cm in diameter and cut them into pieces that are approximately the same, but without fanaticism: after all, we need them to be slightly different from each other, for a natural pattern. And lay these "bricks" along the form along the long side. Not caring too much that they lay in even rows. And a couple of millimeters in all directions for each brick is better to leave a gap - so the "pavement" will be more prominent.
This time I got this:



Now I am invited to visit with this gingerbread

Now I am invited to visit with this gingerbread

No wonder they are invited! What a beauty! And even when traveling to Europe, you can give this to foreigners in a beautiful box, of course! Irisha, thank you, I missed a wonderful recipe!

Now I am invited to visit with this gingerbread

It is understandable

[Rada-dms]

Rada-dms, I understand that now there is no time for gingerbread in the country, but I recommend that you remember about it when the New Year holidays come. The simplest recipe with a pleasant result. Mint is sold in the Fragrant World. Yesterday I bought a new one.



Albina, Thank you!

[Irisha]

What an interesting recipe, I noticed it well, and did not pass me by, thanks Irisha , took, there will be another recipe for gingerbread in the piggy bank!

[Trishka]

Trishka, I will be glad if you try!

!

Rada-dms, I understand that now there is no time for gingerbread at the dacha, but I recommend that you remember about it when the New Year holidays come.

Irish, I have an oven at my dacha, and it's excellent, but not in Moscow yet! In general, we already live in the country all year round, so I'll do it soon!

How to cure a dog!

[Rada-dms]

Rada-dms, may everything be fine with you! And by the way, always let there be enough gingerbread for everyone

[Irina]

IrinaHow long do you think the gingerbread will last?

[Ikra]

Ikra, Irinawhat a gingerbread, I missed such beauty ... Oh, I'll do it, all my hands did not reach, but now I looked at the photo and so wanted this gingerbread, and the photo is gone !!!! Well done Irina !!!

[shurpanita]

shurpanitaOnce they ate one week, she just lay in parchment and a bag. It didn't even dry out. I have no information about a longer period.



kristina1, happy Birthday! May your dreams come true and everything will work out! And gingerbread too))))

[Ikra]

Ikra, IrinaThank you very much for the congratulations, so nice !!!

Ira, it seems to work!

I will report about the taste as it cools down)))

[Ikra]

Ikra, Ira, how did I miss the recipe ?! One name is worth it, thanks



shurpanita, how beautiful

[shurpanita]

shurpanita, Marina, what a fine fellow, very very cool !!!!

[shurpanita]

shurpanita, oh, what a beautiful pavement !!!! Super!!!! I laid it down so that at least call Sobyanin to admire! )))))

[Irina]

I laid it down so that at least call Sobyanin to admire! )))))

Irina, and I haven't seen your pavement, while I bookmark it, I like the composition.

[Gala]

Gala, I will be glad if you like it!

[Irina]

Irina, too shy to ask. There, it is calculated on 1. Enough or a little too little seemed?

[Giraffe]

Giraffewhy be ashamed of something! It turns out according to my form 20X30. Since this is still a gingerbread, so that it is convenient to eat, we cut it into slices of about a centimeter and a half (along the narrow side I cut, first whole, from edge to edge, and then this slice is still in half so that it is not very long, but then it breaks). It turns out to be quite normal for a fairly large company. The one that I wore to classmates - for 10 adults and some children there (I don't remember, they came and went for a walk all the time) was enough to try. Despite the fact that, of course, there were still sweets on the table. But the gingerbread, unlike the rest of the candy cakes, was dared to clean up, even our ballerina (a classmate's daughter entered GITIS as a choreographer), according to my calculations, she took a couple of pieces (although, like all ballerinas, she does not eat anything at all).
In general ... noticed. If you bring your pie somewhere and want to be eaten, you need to put it out in a prominent place and cut it into convenient pieces. All. 100% will be eaten. If you don't cut it, it will definitely stay. People are more willing to eat what is conveniently laid out.
So that...if you want to stretch the gingerbread for a while, cut it a little at a time. If you want to dare like a hurricane - cut it all at once

Ira, I report, it's very tasty, just my dough) just in moderation. There was no zest, replaced with cognac with soaked tangerine peels. And I replaced the mint vodka with water with brewed mint. First, it broke from the side, and then began to break off in a row. I recommend everyone to cook! Fast and delicious! Also spectacular!

[shurpanita]

shurpanita, cheers cheers! You can cut, but break off is more interesting

[Irina]

Irina, I, apparently, did not write very clearly. I was humorously interested in what is written The dish is designed for 1... That is, in my understanding, the whole dressing for one person.

[Giraffe]

Giraffe, A! So yes, my husband is a lover of gingerbread, he will easily eat this when he gets a little hungry