Classic gingerbread in a multicooker Panasonic SR-TMH18

Category: Bakery products
Classic gingerbread in a multicooker Panasonic SR-TMH18

Ingredients

Sifted wheat flour 350 g
Rye flour 80 g
Milk 40 ml
Cane sugar
(I take the most common)
130 g
Salt 1 pinch
Spices for gingerbread 4.5 tsp
Butter 45 g
Eggs 1 PC.
Carnation
(soak in hot milk for 1 hour)
5 pieces.
Honey 390 g
Baking powder 4 tsp

Cooking method

  • About the carnation, I have already written. Egg + sugar + salt and beat all this for 5 minutes. Add spices, milk (after removing the cloves from it), honey, cut into pieces butter at room temperature, mix everything, add wheat flour, then rye and the last number of baking powder, mix thoroughly again (I mixed with a mixer, using the dough attachments ). Grease the MV saucepan with butter, lay out the dough, flatten. Baking mode. I baked for 65 minutes + 40 minutes (the added 20 minutes turned out to be not enough, hence another 20 appeared).

Note

Today I baked a gingerbread in a multi-cooker, and decided to share with you its recipe ...

The gingerbread was sandwiched with sugar-free plum jam. My family is very fond of the gingerbread according to this recipe. And in this gingerbread, I really like its aroma, it's something !!!

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Classic gingerbread in a multicooker Panasonic SR-TMH18

Alexandra
Krosh,

You have a wonderful gingerbread, just a feast for the eyes, smooth and the filling looks beautiful in it. And delicious for sure

Can you share a recipe for sugar-free plum jam in Temka about healthy eating?
Crochet
Alexandra, Thank you ...
I will certainly share the recipe for plum jam without sugar, with great pleasure!
outside flo
do you need to turn it over? after 65 minutes of baking?
in Temko about the dietary gingerbread it is written - turn it over.
Crochet
outside flo
I didn't go overboard. Although if you want, you can turn it over, but why? The gingerbread is already beautifully colored ...
Lar4ik
Quote: Krosh

Spices for gingerbread - 4.5 tsp
I really wanted to bake this gingerbread, but I've never seen such spices. Can you replace it with a set of individual spices? If not difficult, write the composition. Thank you in advance.
Crochet
Lar4ik

This issue has already been discussed here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2931.0

In this Temka the exact composition of spices for gingerbread is given.
Lar4ik
Crochet. thanks for the hint, the site is so big and interesting, I don't have time to keep track of everything.
Aveskulova
Hello Krosh, today I was baking a gingerbread, and I didn't succeed in it, I did everything according to the recipe, the only honey was of different varieties, maybe from this ... It turned out raw, baked according to the recommendations 60 + 40, then added 20 from myself, still raw , tried to turn it over with a lattice. for steaming, so part of the gingerbread remained on it, the rest was still shoved into the cartoon. Well, this is the first time with me that it doesn't work out ... And the dough is very tasty, and the aroma is beyond praise, but why wasn't it baked after all?
NIZA
Tiny-, I baked your gingerbread yesterday, I liked it very, very much, This recipe was waiting for its turn a long time ago, and the other day I was cleaning up the loggia and found a jar of honey that needs to be disposed of, so I decided ... True, the dough I got is so cool, on a kind of dirty gray ... like a window putty from the times of the Soviets, I even began to think about throwing it out and not fooling myself and quickly nag someone else
It's good that I didn't throw it away, put it in a cartoon, somehow with a wet hand evened out the dough, so pretty, but to my surprise, the gingerbread was perfectly baked, the color is lovely, the taste is lovely
I took spices for glitwein as a flavoring agent, just a little, we love it so much.
celfh
How many goodies we have! Moved to bookmarks. No holidays are enough to master these bookmarks!
NIZA
celfh, thanks to our forum and your beloved Bread Maker ru, you can arrange a holiday for yourself and your family every day
Crochet
NIZochka
Well, how nice to hear that you liked the result! Good health to you and your family! And thanks a lot for the report!
NIZA
I want to add that this gingerbread is also stored perfectly, it does not get stale, today is the sixth day since I baked it, and it is like new
Classic gingerbread in a multicooker Panasonic SR-TMH18,
and the aroma, it seems to me, has opened up even more
izumka
Crochet, brought a report on the gingerbread, smeared with homemade apple jam. Delicious!
🔗
Crochet
izumochka
Yes this is * mother dear * what a beauty !!! And even with homemade jam ... I'm all so glad that you liked it !!! Eat to your health !!!

For a report and a very beautiful photo, a separate grand merci !!!
izumka
Tiny,
BlackHairedGirl
Crochet, baked your gingerbread today! I liked it, especially the youngest, I came for more. Only the dough turned out to be very steep, I will reduce the flour. THANKS for the recipe
Classic gingerbread in a multicooker Panasonic SR-TMH18
I also layered it with plum sour, it fits perfectly here.
Karmelita30
Quote: NIZA

I want to add that this gingerbread is also stored perfectly, it does not get stale, today is the sixth day since I baked it, and it is like new
Classic gingerbread in a multicooker Panasonic SR-TMH18,
and the aroma, it seems to me, has opened up even more

Sixth day
I'm afraid I won't have an hour. Mine sweep away everything at once :)

Many thanks to the author for the recipe. I'll try to make my own in Borchik.
Diana
Crochet, Yesterday I baked a gingerbread according to your recipe, and today we tried it. Everyone really liked the gingerbread, especially my husband. So many thanks from our whole family I will definitely repeat!
Crochet
Quote: Dyana
Everyone really liked the gingerbread, especially my husband

Dyanochka, how glad I am, how glad I am (s) !!!

Good health to you and your loved ones !!!

And thanks for the tip ...
bukabuza
Crochet, Inna, but can this dough be stored and how long? Have you tried it in Nordic tins? I want to try Gifts, that's just got confused over time. The forms are smaller in volume than a multi bowl and 1.5 hours will be too much. I think 40min is not a lot. I have never baked gingerbread cookies, well, except on a burnt, and with honey in a different way.
Can you replace the baking powder with soda? And then I don't want to run to the store, if I were alone, otherwise while the children are wearing nothing, I don't want to.
Oh, something I wrote so much, but while the little ones will sleep I wanted to put the dough.
Crochet
Lenochka, late I saw your questions ...

Regarding the storage of this particular test, I won't tell you, somehow I didn't have to store it ...

I haven't baked it in NW forms yet, but there is such a thought ...

The baking time is determined empirically, and a lot depends on the oven ...

Baking powder for soda is theoretically possible, but in a gingerbread dough, I probably wouldn't do this ...

It's easier to conjure up the baking powder the quickest:

Structure:

1. Flour of 12 parts (flour is added for the convenience of dosing the baking powder, manufacturers sometimes use potato starch instead of it, thereby increasing the shelf life of the product, at home it is useless).

2. Soda 5 parts

3. Citric acid 3 parts

We also need an absolutely dry jar with a tight lid.

Cooking method:

Pour all the flour into a dry jar, then soda and citric acid, and then mix the mass with a dry wooden spoon. I emphasize again: the jar and spoon must be dry!

Then close the jar tightly and shake it well so that all the components are evenly mixed. Store baking powder in a tightly closed jar.



I usually, on the contrary, change the soda to baking powder, but this is in the muffin dough, my soda is immediately "heard", just in case I will leave the proportions for replacement: 1 tsp. soda = 2 tsp. baking powder.

bukabuza
Inna, it's not too late, I never got to him, but I bought a baking powder.
How long can you store such a gingerbread? I’m thinking of baking it in advance, but for how much.
And then I only bake on weekdays, when no one bothers, otherwise there are too many assistants on weekends.
Mirabel
Crochet, Innochka! And I already have ground cloves, all of them will probably dissolve in milk. Can reduce her number a little?
Crochet
Quote: bukabuza
How long can you store such a gingerbread?

Lenochka, I have always believed that honey baked goods and there is a lot of honey here) stored well, but how much well you can store the gingerbread baked according to this recipe for a long time, I won't tell you, it hasn't been stale for more than a week ...

Quote: Mirabel
I already have ground cloves

Vikus , well, let it be ground, well, let it dissolve, the main thing is the aroma will remain !!!

Reducing / not decreasing is a purely master's business, as for me, I would only work in the direction of increasing ...
Mirabel
Inna,
bukabuza
Inna, a week is good. I plan to bake on Friday and give out on Monday. I want to make gifts in forms. Do you think this amount will be enough for 4 pieces or do a double portion of the dough.
bukabuza
Inna, and what should be the consistency of the dough? And then I put it on here, but I got it like a cupcake. Probably need more flour. Already 30 minutes in the oven is at a temperature of about 180C and is still a little damp. I bake in Padarki.
Crochet
Quote: bukabuza
I got it like a cupcake

Somewhere it is, yeah ...
bukabuza
I am reporting. I baked it, covered it with glaze, but we will stay on Monday. From one portion I got two padarkas and two small shapes. While the aroma was baked, the whole apartment stood.
Classic gingerbread in a multicooker Panasonic SR-TMH18
Crochet
Lenochka, well, gorgeous gingerbread came out, what a smart girl!

After taking the sample, can you share your impressions of the taste?
bukabuza
Inna, I liked the gingerbread, especially delicious with tea. Even during baking, I immediately put the filling inside, I had liquid apricot jam, so I punched it with a blender and it turned out to be jam. Sweet gingerbread with a sour filling is very tasty.
Crochet
Quote: bukabuza
Sweet gingerbread with sour filling very tasty

Vooot, Lenochka !!!

Somewhere at the beginning of the topic I wrote about the same ...

And I am very glad that the taste did not disappoint !!!
Viky_sik
And what kind of spices for gingerbread? I have never baked gingerbread cookies, tell me, please!
Juliju
I baked it according to your recipe, the gingerbread came out just class, thank you very much))
Taia
Kroshik, what can you replace rye flour with? For the sake of such an amount, I don’t want to buy a whole kg, and I don’t want to buy it anymore. I have buckwheat flour, won't it work? I have been meditating on this recipe for a long time, still nothing ...
Crochet
Juliju, welcome to the forum !!! Join !!!

I am very pleased to hear that you have succeeded !!!

Good health to you and your loved ones !!!

Quote: Taia
what can replace rye flour?

Tomochka, I would bake on one wheat ...

And I would easily pour buckwheat, I can, I am so , gingerbread with a taste of buckwheat porridge, well, if that happens, mine used to shatter ...
Abysss
Crochet, Inna, thank you for the recipe!
I love gingerbread very much, but I always thought that they had too complicated technology and impossible ingredients)), in short, I couldn't handle it. but according to this recipe I made it without problems, and it worked!
made on one wheat flour, because rye worked exactly yesterday the last 100g. as a spice I added a mixture with an inappropriate name "for coffee", there is just everything you need)). rose, baked, delicious! I smeared with apple jam with orange peels (well, I mowed it when I cut the cake, not without it).

Classic gingerbread in a multicooker Panasonic SR-TMH18

py. sy. you won't lose weight just with you, comrades bakers ((
Crochet
Wow, what a surprise awaits me here !!!

Oh yes gingerbread, all gingerbread - gingerbread !!!

Abysss sorry, I don't know your name I am sincerely glad that the gingerbread not only turned out, but also tasted like it !!!

Good health to you and your loved ones !!!

And thank you very much for your feedback, to me damn sooooo nice ...

Quote: Abysss
you won't lose weight just with you

How ?!

Don't you know yet ?!

On our forum, I'm losing weight for all of me, all the others eat with pleasure and do not think about any nonsense, this is superfluous, really!


Hellen
Thanks for the recipe. Delicious gingerbread. I liked all the guests. You mentioned sugar free plum jam, share the recipe.
Albina
Innochka, I will take it to my bins. Now Ichpochmak is baking in the oven
Biryusa
Crochet, Innochka, thanks for the simple recipe for a delicious gingerbread Baked it last night in a little Redica (that's why it turned out to be like a bun)
Classic gingerbread in a multicooker Panasonic SR-TMH18Classic gingerbread in a multicooker Panasonic SR-TMH18Classic gingerbread in a multicooker Panasonic SR-TMH18
There was no plum jam, so I layered it with lemon confiture, it is also sour
In general, Thank you dear!
Crochet
Olenka, my sweetheart, what a handsome man you created with your golden hands !!!

The cut is just perfect, it was necessary to cut it so smoothly and smear the gingerbread !!!

I hope you enjoyed it, my dear !!!

Good health to you and your loved ones !!!

And thank you very much for your feedback, my dear !!!

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