Rye custard gingerbread

Category: Bakery products
Rye custard gingerbread

Ingredients

honey 300 grams
sugar 120 grams
peeled rye flour 380-450 grams
yolk 2 pieces
egg 1 piece
butter (margarine) 90 grams
gingerbread mix 1.5 tsp
salt pinch
soda 1/3 teaspoon
yolk + water 1 + 1 st. the spoon
any icing for decor
boiling water 50 grams

Cooking method

  • Melt honey over low heat and heat to 65 degrees.
  • Put the spices in honey and stir well.
  • While the honey is being heated, we make caramel.
  • Put the sugar in a bowl with a thick bottom and melt until you get caramel. Don't go black. There should be a nice color.
  • Pour 50 grams of boiling water. Caution!!! Steam strongly, you can burn yourself.
  • Everything will be taken in a lump. Heat and stir until it becomes a homogeneous mass.
  • Rye custard gingerbread like this.
  • Pour into honey with spices, stir well.
  • Add salt and half flour. We brew with constant stirring so that there are no lumps.
  • Remove from heat, add butter or margarine. We are waiting for it to melt. Stir.
  • We dilute soda with 1 teaspoon of water, pour into the dough.
  • When the dough is warm, add the yolks and the egg one at a time.
  • Pour out the remaining flour gradually.
  • You should get such a viscous dough. Rye custard gingerbread
  • I left it in the refrigerator for a day. The source says that you can bake immediately.
  • If you bake immediately, then you need to cool the dough well, until cold, sprinkle it with flour and roll it out on a table sprinkled with flour.
  • She took it out, rolled it into a layer of 0.5-0.7 cm. Cut it out.
  • We bake at a temperature of 180 degrees for 15 minutes. (We focus on our oven).
  • After 7 minutes, she took out and smeared the gingerbread with a mixture of water and yolk. This is such a glaze. You don't have to.
  • I put it back in the oven and baked it until tender.
  • Do not fry too much. Gingerbread is better to be slightly unbaked.
  • We spread it on a flat surface until it cools completely. To make them smoother, you can turn it upside down.
  • Decorate with icing or grease with glaze.
  • There are a lot of glaze recipes on the forum.
  • Rye custard gingerbread
  • Rye custard gingerbread
  • Enjoy your tea!

The dish is designed for

1 baking sheet

Time for preparing:

1 hour

Cooking program:

oven, stove, refrigerator

Note


These are the gingerbreads of my childhood! This is the taste I remember. Gingerbread horses or zebras were sold in cooking. They were decorated with stripes and were quite large. The gingerbread is fragrant, soft and very sweet, as befits a gingerbread. Despite the fact that it is completely rye, the crumb is airy and not dull. Cracks when baked.
Please do not judge strictly my "painting". These are generally the first gingerbread cookies that I have slightly milled. Before that, I simply poured any gingerbread with icing or left it so that it did not prevent us from absorbing them with no less pleasure than the painted ones.

gala10
Oh, what beautiful gingerbreads! Thank you, Angela!
Trishka
ang-kay, Angelaaaa, are there mona?
It's a pity, after all, what a beauty!
V-tina
Quote: ang-kay
Please do not judge strictly my "painting". These are generally the first gingerbread cakes that I have slightly milled.
if this is the first painting, what will happen next, I'm lying under the table Very beautiful gingerbread
Anatolyevna
ang-kay, Angela, what a masterpiece! I admire such beauty!
I still think how such beauty is.
ang-kay
Girls, my good ones, thanks for taking note of the recipe.
Quote: Trishka
are there mona?
Nuna! Decorated only 5 gingerbread cookies. The rest will do it.
Quote: V-tina
this is the first painting
Tina, first. I hope it will work. I admire the girls' masterpieces. That's where the beauty is.
Quote: Anatolyevna
I still think how such beauty is
Yes, like everyone else. Looked, admired and took a bite. Beauty in the section "Decorating gingerbread and cookies".
Babushka
Angela, very beautiful gingerbread! Jewelry work!
Rye custard gingerbread
Elena Tim
Quote: Trishka
are there mona?
Nizyaaaaaaaaaaaaaa!
I've never seen anything like it! They are just like varnished!
Angelkaaaa, well, you're a master!
ang-kay
Tanya, Helen! Thank you. I have such hook hands. for drawing. I don’t know how. It was a shame to exhibit, after watching the girls, gingerbread. Here is the work of jewelry. But I thought it was okay for the first time, even with all my self-criticism.
Thank you for your kind welcome. I just rose up.
Elena Tim
Quote: ang-kay
I have such hook hands. for drawing.
You don't have to, give it to me. I don’t have any.
ang-kay
I can rent it. And so let them be at least some
Anatolyevna
V-tina, Tin, are you a pattalom? Move over and I'm with you
Quote: V-tina
lying under the table

Gala
Angel, very cute gingerbreads turned out! They have a good composition, I like rye, and even custard
Tell me, is the dough good for the die?
ang-kay
Check mark, Thank you. In fact, it is positioned as a printed one. If it is an ordinary stamp, then the drawing will probably blur. If only some with deep slots. It is baked in the source immediately. Maybe then he does not rise too much. The dough is fine after the refrigerator. Holds its shape, does not deform. Rises in the oven. Need to try.
Helen
Angela, well, how much can you scoff !!!!!!!! so pretty !!!!!!! when you have time to cook everything .... well, you just don't have time !!!
marlanca
ang-kay,
Angela sooo beautiful gingerbread turned out ...
Thanks for sharing ...
Innushka
ang-kay, to say beautifully to say nothing) Gingerbread-adorable
Borisyonok
ang-kay, Angela
KRASATA ... indescribable!
I will definitely try to bake gingerbread ... I love gingerbread and everything rye ... but to sit like this and decorate ... I definitely won't have enough!
I took the recipe to the "bins"!
Svetlenki
Angela, straight Valentine! Did you deliberately think so that we were definitely ripe to make them by February 14? Thanks for the recipe for sweet pastries on rye flour - usefulness.

Well, about the beauty of performance - what can I say - done with love and soul. And the fact that the first time, so you would not say - I would not have believed.
Tumanchik

hold me seven .. I thought it was our pastry chefs who tried! Angela tell the truth - a talented person, talented in everything.
you have golden hands. how much I look at drawing this, so much I envy those who can.
gingerbread recipe bookmarks uniquely! Thank you!
Ljna
awesomely beautiful gingerbread, do not say that the first painting, I will not believe
I will definitely bake gingerbread according to your recipe
ang-kay
Elena, Galina, Inna, Elena, Sveta, IrinaThank you very much for your kind words addressed to me. I love you all. And try to bake a gingerbread. Very worthy.
ang-kay
Evgeniya, I will be glad if the recipe comes in handy.
Tanyulya
Angela, very beautiful!
ang-kay
Tanyulya, I tried to. Thank you.
lungwort
Angela, the gingerbread is very beautiful, lovely sight. And how does it taste, soft or should you put an apple in a bag with it?
ang-kay
Natalia, Thank you. The gingerbread cookies are stacked in a saucepan, covered with a lid. Very soft, you do not need to soften anything.
lungwort
But this is great! We must try to bake. All the ingredients seem to be there and I love gingerbread very much.
ang-kay
I really liked it.
Julie
ang-kay, Angela, made the dough, according to the photo one to one like yours. But I can't imagine how to roll it out, it's very viscous. Help, I'm not a kettle, I'm a samovar!
ang-kay
Put in the refrigerator at least overnight. Everything will be OK. There the dough will change its structure.
Julie
Thank you!!!
ang-kay
Yulia, everything is written in the recipe If you bake right away, then you need the dough to cool well, until cold and roll out on a table sprinkled with flour. And chill the dough well.
Ёlenka
Angela, tell me what is included in the gingerbread mixture?
ang-kay
Elena, 35 grams of cinnamon
9 g cloves
2 g ground pepper
2 g coriander
2 g ginger
1 gram cardamom
1 g nutmeg
You can look at other proportions on the Internet.
Ёlenka
Thank you!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers