Recipe for soft gingerbread that you need to bake right away

[Vika]

Vika, do you think it will turn out varnish, even if you walk twice? Well, that the gingerbread itself could not be seen? Two years ago, I wanted to pamper my relatives, make houses for Christmas, but I went the easy way. I bought blanks for a house in Ikea, made icing. Glued, decorated, icicles there, lattices. Not bad for the first time it turned out, gave it away. So they ate them quite recently, everyone was sorry until the icing turned yellow, otherwise they would have stood. So I looked into this topic .. and I have no rest. The dough seems to be light, and your house just finished off. I want such a house as a small child: plach7: Why are we all sick here then? Wherever you go, everything is gone. Has suffered a huge thanks to the author !!!

do you think it will turn out with varnish, even if you walk twice? Well, that the gingerbread itself could not be seen?

I don't know, Olchik, honestly, how it will turn out - I have never done it with varnish.But there are a lot of houses, where the walls and the roof are not completely filled with icing, and the gingerbread itself shines through and some patterns are already drawn on it. It is also very beautiful and also possible :) I just understand that if it is very itchy, then it must be done: first, as you see, you know how and understand yourself. As the first steps, it is still necessary and important. And then the girls will already help, and correct, and direct, and prompt :) I have never seen someone left without help on HP So start, don't be afraid - everything will work out!

But there are a lot of houses, where the walls and the roof are not completely filled with icing, and the gingerbread itself shines through and some patterns are already being drawn on it. It is also very beautiful and also possible :)

This is how I made my first houses. Why am I hanging on to the varnish? I don’t know myself, I wanted evenly filled walls, I’ll probably take a chance, I’ll try to do the filling. Relatives, then what will remain, in the event of ,, not very ,,? Only understand and forgive. Thank you Vikulya, Great !!!

Oh, not at all :) This is a wonderful recipe and you will succeed with it - good luck to you a million times! :)

Thank you so much for the recipe !!! I really liked it !!! True, my relatives are sooo calm about gingerbread))) And to be honest, they said that it was delicious and beautiful ... but don't do it again, we don't eat them .. That's it .. Now I'm thinking of finding a delicious cookie recipe, so that too could be painted !!! Surely there is such a thing ?!)
And here are my gingerbreads from Lera.

[kirpochka]

kirpochka, Natasha, thanks for the tip! For the first time, very cute gingerbread came out!

Girls! Does the varnish turn out white white? I have never done anything. I want this recipe and white gingerbread topping. Excuse me for the stupid question, do you need to wipe the raw yolk and add condensed milk to milk the varnish?

[Irina742]

Irina742, snow-white varnish will not work, perhaps, add a lot of dry white paint, but it is not known how the varnish will behave after drying. The yolk should be taken lighter.
Rub the yolk through a strainer and add 1 teaspoon of thick condensed milk, plus dye.

[Sahara]

Sahara, Thank you! Beginning. Scary, but thanks to your recipe, I'm sure everything will work out!

Added Monday, 12 Sep 2016 08:27 AM

Sahara, Hello! Gingerbread turned out !!! Hurrah!! Exactly as described in the recipe! The inside is very soft, fragrant! I am very happy !!! Thanks for the recipe! Decorating has not yet worked out very well, but I will try.

[Irina742]

Irina742, Irina! I'm glad I liked it and it worked out! There is no need to be afraid to decorate, as they say, the eyes are afraid, but the hands do))) We all started here once.If you have any questions, ask - do not be shy, the girls will always help, be sure to look into the topic Decorating gingerbread and cookies.

[Sahara]

Sahara, Lera, of course Christmas in December! This time I am so urged on, I can't wait to get busy with New Year's cakes. Thank you very much for your attention and appreciation of my gingerbread. It is very important for us to know the opinion about our work.
I also have a question about varnish. There are no dry paints, you can add Wilton - I have gel paints, but now I have acquired liquid paints, they are much stronger than gel ones. And white paint is also liquid, what should I do?

lutik54, Luda, I have not tried to add liquid. The trick of the varnish is that it is very thick and covers the gingerbread from the first stroke. With liquid paint, the varnish can turn out transparent, although you need to try. Can be overcoated 2-3 times, only after each application let the varnish dry completely.

Lera, and 1 yolk and a spoonful of condensed milk for how much gingerbread is enough?

Marina, I had enough for 25-27 square gingerbread, size 9 by 10, the yolk was from a large egg, covered in one layer.

[Lera]

Lera, I did it with yolk, but the smell is such a strong egg! Maybe I'm doing something wrong? I rubbed the yolk through a sieve. And still very bubbled

Leila, since it bubbled, it means that the temperature was high, you just need to dry it. I don’t know about the egg smell, the varnish has a slightly vanilla smell, I think because of the condensed milk, it doesn’t taste good, but it’s practically not felt on the gingerbread. In principle, I do more decorative things with varnish than for food, I don’t do those for children.
Maybe you get the smell of fried yolk?

Lera, Sahara, no, not fried, so I think maybe the yolk should generally be rubbed white, otherwise it is very difficult to bring the desired color. I take good condensed milk, Rogachev. I tried it in different ways, I don't like the taste. I also want to try the sugar glaze recipe, my hands do not reach.

Arlei, Leila, I don't even know what to say .. You can try protein with condensed milk or cream, there is also gelatinous varnish, maybe gelatin can be with condensed milk. In general, you need to experiment, but I can't find time for this. Maybe you can do it.

Sahara, very cool varnish, I spread the yolk with homemade sour cream and dry ukrasovy paint (brown and pomegranate, cherry) But brown is not enough, there is no saturation. The last time I sprinkled cocoa and about a MIRACLE !!! The varnish was dark brown and shiny. There is a problem with the photo.

yesterday baked gingerbread again. first time rubbed the zest. because I was distracted, then .....
I kneaded the dough, rolled it out, put the gingerbread on a baking sheet, sent the first batch to the oven, then the second. I think a strange dough turned out well lan, like baked, everything is normal
went to bed and then it dawned on me forgot to put sugar powder
today I ate a gingerbread, not sweet, the rest of the taste did not suffer

[Ljna]

Ljna, Zhen, laughed about soda))) Some girls also repeated your feat
I myself, somehow forgot about the soda, I already rolled out the dough, cut it out, put the first batch in the oven, and then I remembered that the bun was the wrong size, looked into the trash can - but there is no packaging from the powder Let's quickly take out the gingerbread from the oven, fortunately, they only managed to warm up, I changed the dough, of course, but now, first of all, I put the powder on the table.
Hasn't the structure of the baked gingerbread changed? Is the gingerbread smooth?

today I ate a gingerbread, not sweet, the rest of the taste did not suffer

Zhen, it was just necessary to fill them with icing - it's very sweet, sweetness would be enough, I think :)

[Kinglet]

I just put the soda in the icing sugar I forgot

Is the gingerbread smooth?

no, that's just the point, when she rolled out the dough, it confused me


Kinglet, Vika, what an icing, they were already devoured by friends who did not notice anything, they said, and it's delicious without sugar

what icing, they were already devoured by friends who did not notice anything, said, and it is delicious without sugar

What grateful eaters you have, it's so nice! :)))

[Ljna]

Ljna, confused, thinking about powder, writing - soda)))

Added Thursday, 22 Sep 2016 3:51 pm

I just thought that they would turn out to be not smooth, and some kind of shriveled, that means it is impossible without powder.

Once again playing with recipes. I decided to reduce sugar. Hell 1/3. I put 30 grams of powdered sugar instead of 100. Cinnamon 1.5 tsp (reduced), I do not like it and a teaspoon of cocoa. The dough is amazing, the gingerbread is soft, airy. And here is the taste 🙁. It's not exactly unsweetened, but the taste is unpleasant. Could it be from cinnamon? Previously, I felt it in other recipes, but there was little cinnamon. Cinnamon "magic tree". Actually, I myself really love cinnamon, but my surroundings cannot stand it. In this regard, the question. Can you remove it altogether? Has anyone tried it?

[Arlei]

Arlei, I didn't remove the cinnamon, but I put it either a little less, or half less than in the recipe, because it hits me too much with its aroma. Try to buy another company, cinnamon in different packages differs in color and aroma. And I didn't manage to grind the cinnamon sticks, very large fractions remain.

[Arlei]

Arlei, Leila, cinnamon only affects the taste, I think it can be removed, or replaced with cocoa.
You can even add your own spices, such as cardamom, star anise, etc. I have clients who ask for more orange peel, or lemon peel. Cinnamon, ginger, cloves, in principle, are classic spices of Hungarian craftswomen, and they put cinnamon into the dough from the heart))
And you can experiment with spices as you want, only if you completely remove it, then the color of the gingerbread will also change.

[Sahara]

Thank you very much for these delicious gingerbread cookies, my children only eat them, and customers like them. And the varnish in general is just super, when you needed decorated gingerbreads for the cake, and there was no time at all, I just decorated them with lightning speed, just a lifesaver. Only the photo cannot be inserted, I wanted to show

Added Thursday, October 27, 2016 01:59 AM

Sahara, about it turned out: yahoo

These are varnished, I didn't have time to take a picture separately, sorry for the quality.


These glazed, of course, was in a hurry

And this is a craquelure and vintage gingerbread box. It's a pity the quality of the photo is bad, you can't really see anything

[Pupulechka]

Pupulechka, Julia, thank you for your feedback and photo report! Use it to your health and make your kids happy!
The gingerbreads are good, you need to practice a little with ayisng to work. I liked the box very much. How did you make the bezel on the lid and bottom?

An interesting recipe, I took it to the piggy bank.
There is a question. And if I bake these gingerbread cookies and send them to Italy ... Can I put them, for example, in a plastic container or pack them in a box? Or are they too soft to ride?
Are they worse on goose lard than on butter? Differ considerably? I just have a lot of goose lard, I love pastries on it. But I haven't added it to the gingerbread yet.

[vorobyshek]

vorobyshek, Valentina, I bake on pork lard, orange peel completely clogs its taste and aroma, but only dried, fresh for some reason does not give such an effect. You can put the packed gingerbread cookies with a bubble wrap, and then into the box.

[vorobyshek]

vorobyshek, Valentine, the original recipe uses pork lard, as my grandmother used to bake. After cooling, baked gingerbread cookies smell exclusively of spices.

[Sahara]

Sahara, about painting yes! Train and train many times And I made the rim on the box with the same cutting, which I cut out, just pressed a little and it remained during baking, I came up with it on the go and it turned out pretty

Well girls, envy me everything !!! Lera sent me her gingerbread cookies. This is sooooo tasty and beautiful! I tried, as they say, from the manufacturer. The whole family liked it. Thank you Lera for everything!

Hello) Thanks for the recipe. Can you please tell me if I understand correctly that the remaining dough is not approved for storage (maybe a month), since the gingerbread will be tough later? And does 1-2 days of lying raw dough affect the softness of the gingerbread? It happens that it's easier for me to divide everything into stages due to workload))

And does 1-2 days of lying raw dough affect the softness of the gingerbread? It happens that it's easier for me to divide everything into stages due to workload))

I sometimes also do not bake these gingerbread right away.This does not affect my softness, since mine is still not soft (or rather, it depends on the humidity of the air, but in winter it is always very dry). It's just that these gingerbread cookies, even in an absolutely dry form, bite easily, since they have a more sandy and crumbly structure than the others. The higher the percentage of yolk in the dough in relation to the eggs, the softer the gingerbread. And try not to bake them. That is, they should become evenly baked on the underside and easily come off the baking sheet / parchment / Teflon sheet.

Added on Monday, 07 Nov 2016 01:13

ps But for others, these gingerbread cookies are softer, why I don't know))

[Liza,]

I still have the dough, maybe a week or more. Then the main thing is to let it warm up in the warmth for several hours.
Liza, I have it even too soft and breaks right in my hands, I do it on lard.

I have it even too soft and breaks right in my hands, I do it on lard.

I have already tried it on lard and on butter in different ways, I haven't tried margarine, it doesn't exist for me. I don’t know what the problem is. I need to see Lera at MK, but it's too far away for me and expensive for now (

Girls, thank you very much for your answer. I just started thinking. ...

I have it even too soft and breaks right in my hands, I do it on lard.

You counted on him, but he bam and broke down 😕 Half a portion of what to do. ..
Is it really possible to screw a skewer into it after baking? It is after baking. And then, if they are crocky and sometimes fragile, then it must be baked right away with chopsticks - it takes up more space.

[VictoriaCam]

VictoriaCam, Vic, they are not brittle! Do you have such high humidity in your house that everything is damp? Gingerbread cookies up to 12 cm do not break at all, I insert skewers after baking at any time, even after a year, I just keep them for 2-3 minutes in the oven preheated to 100C. Hot gingerbread cookies are easily pierced with skewers. And I roll out the dough thick enough - 5-6 mm, the gingerbread rises very well, but more in height, not in width.
Make the whole portion at once, because the gingerbread cookies are delicious, but if you need very few gingerbread cookies, or you are not sure, then make half of it for a try.
I like this recipe because you can bake right away, it is very convenient for emergency and urgent orders.

[Vei]

Vei, Thank you dear. I heeded everything 😅😅 I will try)))

So I came with gratitude to the author of the recipe.
Thank you, Lera, huge!
I made a third portion of the dough, instead of the zest, I dropped orange oil and did not add cinnamon (we are not lovers), baked in two passes. The gingerbread came out, well, very tasty, at this stage the most delicious of all tasted!
It turned out to be even, beautiful, the skewer is not only easy to stick after baking, but it also holds tight, super!



I don’t understand why some gingerbread cookies come out perfectly smooth from the bottom, and some with small dents?

Girls, good afternoon!
Please tell me, how long can you keep these gingerbread?

I limit myself to sweets, so I want to make and put it in a jar so that I can have one thing with coffee once a day.

[Fortune200]

Fortune200, will lie for a couple of months, then they will end anyway)))!

Please tell me, how long can you keep these gingerbread?

I do not deteriorate in a year. The main thing is to store in a cool, dark place so that the fat does not go rancid.

Girls, hello)) and I still have a question. Can you handle your own weight on the tree? Or soft. I've got soft ones so far. .. do not hang. ... but they are still hot 😂😂😂😉😂😂 And the question has already arisen)))

Added on Monday, 21 Nov 2016 1:25 pm

Oh, well, the box was even made. That means it will survive! 😊

Can you handle your own weight on the tree?

my problem was that, out of habit, I made gingerbread toys 10-11 cm in size, and the living tree bent under the weight of such large gingerbread cookies and dropped them))
now for the tree I bake no more than 7-8 cm of gingerbread. In winter, all my gingerbread is oak because of the dry air.

I am grateful for the dough! Just wonderful!!! I must say right away - I baked with a margarine spread - although I saw that Lerochka writes that margarine is not suitable - in general, there is no difference between the first batch, that in butter and the rest of the margarine, there is no - neither in taste, nor in the baking process. The natural question - the girls write that one batch is enough for 100 gingerbread - I can't get more than 50 - in general, for an order of 250 gingerbread - I made 5 batches. But it was worth it! It's just a miracle, what a gingerbread!

Thank you very much! I will try to bake gingerbread according to this recipe! (maybe I will be lucky with gingerbread this year)

[prascovia]

prascovia, good recipe, I recommend, you won't regret it!

Added Thursday, 24 Nov 2016 11:58

The natural question - the girls write that one batch is enough for 100 gingerbread - I can't get more than 50 - in general, for an order of 250 gingerbread - I made 5 batches.

I also get about the same amount of gingerbread, but firstly, I roll out the dough thickly, I love the plump ones, and secondly, they are all about 10-11 cm in size, and if the oven is thinner and 5-7 cm, then you can probably stretch and up to 100 pieces))

Good day! Hostesses, I didn't understand something: varnish from raw yolk?

raw yolk varnish?

Yes.))

Report: super! thank you very much!!! plasticine dough, very easy to use! At first, when kneading after adding wet ingredients, it turned into a paste, very sticky. Up to this point, she interfered with a dough mixer. I started with my hands. I think: that's it! But no! flour Gr 30 added and that's it! The lump is soft and pliable! When flour is added during rolling, the dough does not change its structure, it is just as soft. I did half, rolled it 3 mm thick, cuttings 6-10 cm: it turned out 80-90 pieces, got lost in the end)) I didn't cover it with varnish - no condensed milk))) I immediately applied a drawing - today the class needs to be decorated. I really liked it! Thank you! The only thing is that I added a lot of spices, like for ordinary gingerbread, so that the aroma is strong. Low bow to the author !!!!

Hello everyone! Well, it seems I coped with the test, now I have a global question, how to arrange the back of the gingerbread? I have a 3 d "tree" with 3 parts? That is, the back is also visible ...

Good day. Can you make these gingerbread cookies with rye flour? And can sugar be reduced? Nobody experimented?

I made 50-50, rye-wheat, I made less sugar in the second portion, it's still delicious! the dough is super all the same turns out! now recommend to everyone! Thanks again to the author !!!!!!