LisaNeAlisa
Elena, thanks))) I also want to try it on rye.
floksovodik
I also add rye, gram 200
Olga VB
prascovia, you need it in gingerbread themes - where are the houses, where we decorate, and so on.
Here on this thread crawl.
Busyavka
Lera, baked your gingerbread cookies - the result is wonderful. But the icing turned out to be liquid and drips from the gingerbread. Tell me how to fix it
LisaNeAlisa
Made with the help of a kneader and a dough rolling machine, it turned out 195 small gingerbread cookies)


Added Sunday, December 11, 2016 5:18 PM

Recipe for soft gingerbread that you need to bake right away
Natalisha
Lera, thanks for the recipe. I baked it a second time and I will bake it again.
Babovka
Lena, thanks again for the recipe.
This time I moved away from the mixing technology.
The dough was kneaded with HB on the dumplings program for 5-7 minutes.
At the bottom of the bread machine, they poured the sown flour (1 kg), soda and spices. I threw in the pork fat while the HB was kneading, I heated the honey and melted the sugar in it and poured it into the bucket. I added eggs at the end.
The dough is soft.
Babovka
Quote: Babovka
Lena, thanks again for the recipe.
LERA I'm sorry for the typo. I typed on my smartphone ((
Waist
Quote: Vei
the same dough, without adding flour, but after laying it becomes steep and I generally did not even dust the table with flour
Quote: Vei
for others, these gingerbread cookies are softer, why I don't know))
...
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 for me and expensive for now (
Lera writes that she kneads, cuts and bakes dough fast... With this approach, the dough retains its "sandiness". The longer the dough is kneaded and lies, the stronger the gluten develops - it tightens the dough. Hence the result - harder gingerbread on the way out. This is also the case with shortbread dough, you need to quickly, so that it is crumbly.The speed of the whole process is important for the result
Kengis in his book "Cooking flour confectionery" about raw gingerbread (and these are only with partial brewing) says this: " So that the dough does not drag out and the leavening agents do not evaporate, you need to knead the dough quickly, until a uniform consistency is formed and avoid raising the dough temperature above 20 * before baking.. "



Added on Monday 16 Jan 2017 02:06

Today I also baked these gingerbread cookies, rolled them into 5 mm thick and for me the finished ones turned out to be thin.
Recipe for soft gingerbread that you need to bake right away Recipe for soft gingerbread that you need to bake right away
As I understood, I made the dough thick, the bun meEEE
Recipe for soft gingerbread that you need to bake right away
In this regard, the question is: How should a kolobok "behave"? I kneaded so that it would not stick to my hands, but in my opinion a lot of flour, although it was still sticky. overexposed gingerbread in the oven,
Recipe for soft gingerbread that you need to bake right away
The bottoms of my gingerbread are also different.
Recipe for soft gingerbread that you need to bake right away Recipe for soft gingerbread that you need to bake right away
Quote: Vei
if your dough piece in its raw state sticks to a baking sheet or silicone mat, then with a high degree of probability there will be a bubble on the back side. In the process of rolling and shaping, I sprinkle flour on the table and then nothing sticks and bubbles do not appear.
So I haven't read the topic to the end, but now ... now I'm actually glad, because dI think I understood WHY bake on a decent layer of flour.
I sprinkled it with flour when rolling, but only so that it would not stick. So she laid it on the parchment. But while I cut out all the blanks for a whole baking sheet, the dough "picked up" almost all the flour and some have already stuck completely or partially. Here is the result.
The vapors generated during heating cannot escape, nor are they absorbed into anything, if there is little flour from below.
If the workpiece completely adheres to the parchment, then the bottom turns out like the worms gnawed, and there may be cavities under the crust of the bottom.
If it partially sticks, it will rise like a shell.

PS: Well, in the same book of Kengis it is written: "Gingerbread from tough dough is laid on dry sheets, and from weak dough on sheets dusted with flour or oiled. On the gingerbread stuck to the sheet, voids form and the bottoms are torn."

I have nothing to say about the taste, in my family they are indifferent to gingerbread. But being able to do is great! It was pleasant to work with the dough and really - a pleasure!

Lera, thanks for the simple and quick recipe! I will definitely do more, at least to correct mistakes and justify my arguments about the bottom of the gingerbread.
mamo4ka
MATCHED a question, because the thermometer appeared. Pour in hot honey according to the recipe, and what is the temperature? Previously, I did not think about heating, it is almost 80-90 degrees, but now the gingerbreads have not risen to 70. But honey is not recommended to be heated above 70 degrees. Lead on the right path.
shurpanita
How much dough can you keep in the refrigerator?
ledi
The main thing is to knead correctly, the dough should not be very soft, it turns out to be very plastic and obedient, perhaps you may need a little more flour for filling, depending on the honey and the size of the eggs. And yet, it needs to be baked quite quickly, the more it costs, the drier and harder, I never knead more than 2 servings, it is better to cover the bowl with the dough with a towel.
Copied from the first page
It is better not to store the dough at all. The recipe is called what you need to bake right away
shurpanita
Quote: Elya_lug

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.
Also in the subject I found, just on my lard))) the main thing for me is that the dough does not go bad


Added on Friday 27 Jan 2017 9:28 pm

I was very pleased with the aging in the refrigerator! The taste is fully revealed! And the zest and spices are just wow! Thanks to Lera for the recipe🌺!
Ksenyushka
Girls, hello everyone.
I did not master the whole topic.
I liked the recipe because it is baked immediately, but my dough is thin. already three times. so there is more flour. and it's okay more.
Delicious, but too much flour for me.
(
Babovka
Quote: sugar
Ingredients

flour 1 kg + 200-300 gr for filling
icing sugar 300 g
butter (original pork lard) 200 g (180 g)
honey 450 g
3 eggs and 3 more yolks
soda 3 tsp without slide
cinnamon 30 g
ginger, cloves 0.5 coffee spoon each
Ksenyushka, I always make half a portion of kneading in a bread maker from 500-550 g. Another 100 g is needed for filling.
I take 2 eggs - 120 g or replace them with an egg. The dough comes out good.
Maybe the problem is flour?

Waist
The weight of eggs is not specified in the recipe, which naturally affects the amount of flour. And yes, flour can be of different moisture capacity. And other dry ingredients of the recipe can be of different humidity, which also affects.

Quote: mamo4ka
MATCHED a question, because the thermometer appeared. Pour in hot honey according to the recipe, and what is the temperature? Previously, I did not think about warming, it is almost 80-90 degrees, and now the gingerbreads have not risen to 70. But honey is not recommended to be heated above 70 degrees. Lead on the right path.
Larissa, the link contains more links
You can read some explanations about honey heating.

Heating honey.

Heating honey no higher than a certain degree is important if honey is used for treatment, prevention, etc.

In baked goods, honey is used to add flavor and texture. In addition, no matter what temperature the honey is heated to make the dough, it is still baked at a higher temperature.

Specifically, this recipe says:
Quote: sugar
We put honey in a water bath, it should warm up to hot, but not boil.
mamo4ka
Waist, thanks for the answer, but sometimes such questions come through, sho at least hold on to the wall.In general, I heat it in a water bath until the honey is clear and transparent, by which time it is hot. And here a thermometer appeared and doubts began.
Olga y
Sahara, Lera, thank you very much for the recipe, everyone for the tips, advice. I baked it five days ago. The kneading was done in half a portion. 80 g of wheat replaced with rye, added 5 g. cocoa. I didn't rub the oil, just mixed it with flour and spices in a food processor. Yesterday I decorated it as best I can. They lie in a cardboard box. Soft, but there are no such fragrant words. I am very pleased. I will delight the children. Thank you very much! Now this is my favorite recipe!
Recipe for soft gingerbread that you need to bake right away
Recipe for soft gingerbread that you need to bake right away
In the second photo, on meringue gingerbread, I wanted to play like that. It didn't seem to work out badly.
Tru-la-la
Sahara, thanks for the recipe! I did a third of the norm for a sample, today there was nothing to photograph for the report)
I was not very successful in transferring their baking sheet without damage, where it stretches, where I put my finger, there is more flour than a recipe + for sprinkling. Do they deform easily or do you need more flour?
That's all that saved)
Recipe for soft gingerbread that you need to bake right away
Olga VB
Tru-la-la, I mold directly on the baking mat, on it and transfer to a baking sheet.
Tru-la-la
Olga VB, thanks, I had such thoughts))
Olya-olya
Girls, I am writing here, because lately I have been doing it only according to this recipe. I really like it and the taste and dough and appearance. Thank you very much, Sahara, for the recipe !! Only now there are such troubles as in the photo. Above is a gingerbread with a normal bottom for example. I just can't understand why. Voids are formed both in thick gingerbread (5mm when rolling) and in thinner ones. I bake on Teflon, dusting the sheets with flour at the same temperature. Can anyone have the same problems? How to deal with them? Recipe for soft gingerbread that you need to bake right away
Surgut woman
I also get holes ... I also went to look for a solution to the problem.Olya-olya,
floksovodik
No holes. I always bake on a silicone mat, and even dusty with flour. I roll it out on the table and move it carefully. Large - I cut out the desired piece, put it on a baking sheet and cut it out there
Recipe for soft gingerbread that you need to bake right awayRecipe for soft gingerbread that you need to bake right away
Aunt Besya
Don't laugh! I am an artist, as I see it !!!
🔗
Well, if on business, then huge, Lerochka, thanks for the recipe, for the first time in my life I dealt with gingerbread dough .. I made half a portion, it turned out 42 pieces. For some reason, the first baking sheet (12 pieces) rose the best, the gingerbreads are the softest, and then somehow smaller, the last protrusion has not grown at all. For myself, I concluded that it was necessary to roll out a little thicker and 8 minutes is enough (I did 10-9, the very tips darkened). Very fragrant and delicious, I will definitely repeat it !! Eh, God did not give the talent to paint, but the husband already eats, there are already less than half left
Olga VB
Aunt Besya, Len, and what, okay! Quite an ethnic painting! Even cool.
And the main thing is the taste!

I, too, was going to bake them, but with regret I discovered that I was running out of honey, it certainly would not be enough even for half a portion.
So I'm wondering if someone used inverter syrup instead of honey or something else?
Lenusya
Sahara, Lera, thanks for the recipe. It turned out very tasty !!!!
Aunt Besya, Lenus, cool gingerbread, like from the picture !!!! You, as an artist, see everything perfectly, not like me. Therefore, my gingerbread cookies are completely unadorned. Did half a portion. Not much left from yesterday:
Recipe for soft gingerbread that you need to bake right away
Flax, big gingerbread was eaten first

Sahara
Olga VB, Olenka, you can replace the honey with syrup, my friend did it, it turned out well, though it turned out to be light. I think at least a spoonful of honey will do the trick for the scent.




Girls, all a big thank you very much for the feedback and thanks! I am very glad that you liked my recipe!
Aunt Besya, Helen, the baking time can be different, it all depends on the oven, your gingerbread cookies are a little dark, you correctly decided to shorten the baking time. As for the decoration, I would say that they are very much even nothing! It can be seen that she was leading the lines with a firm hand, maybe your icing is a little thick? It takes some practice to paint gingerbread, I think the next ones will be even better!
Elya_lug
Olga VB, yes, I replaced some of the honey with syrup, but I don't remember in this recipe or not. I didn’t like the result, the taste was different, and I felt soda, because I had quenched the honey by half, but it wasn’t enough for the whole portion, probably, when using the syrup, you need to additionally quench or add less.
Sahara
Olya-olya, Olya, I already spoke about bubbles, the dough must be kneaded very well before rolling out so that there are no layers of flour.
I bake on a non-stick fabric that I bought on a tip from Helen on Ali, it is gray, it is inexpensive and the period of use is quite long. I have not tried Teflon, the bottoms are still cool on Silikomart rugs.
I know bakeries use perforated baking sheets.




Tru-la-la, since they are very deformed, then the dough turned out to be very soft, in this case, more flour should be added, and after kneading, let the bun cool completely.
The amount of additional flour depends on the size of the eggs, sometimes it takes more than 200 grams.
The softer the dough, the more it bubbles, especially if the bun is poorly kneaded.
Natalisha
Quote: sugar
I bake on a non-stick fabric that I bought on a tip from Helen on Ali, it is gray, it is inexpensive and the period of use is quite long.
Lera, give me a reference please.
Olya-olya
Here I am a fool, at first I wrote, and then I saw that they answered me already))
Quote: sugar

Olya-olya, Olya, I already spoke about bubbles, the dough must be kneaded very well before rolling out so that there are no layers of flour.
Thanks, Lera, for the tip !! I don't knead it that long, it's true. I try to do everything as quickly as possible, so that in 5 minutes
Tomorrow I will try to knead longer!
Irina Fina
Olya-olya, Olya, I also make gingerbread from Lerochka dough, I knead them for 10 minutes in a food processor, rise evenly, without bubbles
Aunt Besya
🔗
I repeated! In my oven 7 minutes is the most! I rolled it out thicker, baked for 8 minutes, and in some places the tips still darkened. But very soft!
But the varnish will not work for me, at all! I did everything according to the recipe, the dye is American, the color in the bowl was bright yellow, like chicken, and on the gingerbread it is not visible at all! whether it is absorbed, or liquid .... but not flowing, you take a thick mass with a brush, you apply it, there is no it! Rogachevskaya condensed milk
Ksenyushka
Girls, hello! I "won" this recipe! Hurrah!
The honey was heated to about 80 degrees in a Kenwood induction .. dry ingredients there too. then everything was according to the recipe and locked in the freezer for 10 minutes.
The dough is soft, a little flour on the dust and you can work)
Soft, tasty, not too sweet!
no other recipes that I have done before can compare.
Super! thank you very much!
Olya-olya
Girls, and Lera Saharaespecially thanks a lot for your tips! I made half a portion, kneaded for 6-7 minutes and put in a little more flour than usual. The dough turned out to be very pleasant. There were 25 testicles and some small ones. Of these, only a couple with bubbles. Probably a little more dusty leaf on which baked. But I’m so lazy to peel off this flour from the gingerbread. How do you do it, with a brush?
And here's the question. I usually cut directly on the sheet, so that later I don't move and deform them, and there are quite a lot of scraps left. I collect them, knead them a little, but all the same, the dough is already denser and the gingerbreads from it differ in structure. Maybe if there is more flour per sheet, then you can cut it closer to each other and move it later more easily. Who does what?
Recipe for soft gingerbread that you need to bake right away
Sahara
Quote: Ksenyushka
I collect them, knead them a little

Olya, not just knead, but normally knead the bun before rolling, so that there was no interlayer, then the bubbles have less chance.
It is important to start working with the dough after it has cooled completely.
Here,Ksenyushka, I came up with a clever idea - cool it in the freezer, the cold dough is very obedient, it does not stick so much and it is easy to determine how much flour you need to add, or in some cases, no flour addition is needed at all.
Much depends on the size of the eggs, their freshness (not super fresh eggs are more watery), on the moisture content of the flour, on the moisture content of honey and butter. In short, the filling takes from 50 to 300 grams of flour.
I cut the gingerbread directly on the table, one at a time, leaving the carved gingerbread in the cutting area, pull it off the table with my right hand in my left palm (as if I grab crumbs from the table into my palm) and thus transfer it to a baking sheet prepared side by side, remove my palm and put the gingerbread on a baking sheet, I just push it out of the felling with my fingers ... That's why I said it here))) It's hard to explain, but it's done for one or two!
If I overdo it with flour, then sweep it with a cloth napkin.





Aunt Besya, Len, I think you need to lower the temperature a little. For the density of the varnish, add a little white dry paint.
The gingerbread cookies are pretty chubby!




Ksenyushka, Oksanka, I am glad of your victory! And to your health!
Helen
And I want such gingerbread !!!
kirpochka
Quote: Olya-olya
How do you do it, brush?
New dishwashing sponge)
I love this gingerbread recipe, I bake only according to it !!! Only I always add more cocoa)
Olya-olya
Quote: sugar
I cut the gingerbread directly on the table, one at a time, leaving the carved gingerbread in the cutting area, pull it off the table with my right hand in my left palm (as if I grab crumbs from the table into my palm) and thus transfer it to a baking sheet prepared side by side, remove my palm and put the gingerbread on a baking sheet, I just push it out of the felling with my fingers ... That's why I said it here))) It's hard to explain, but it's done for one or two!
In the meantime, the gingerbread goes * JOKINGLY * in the cut-out on the table, does it not deform, does it decrease? I just have if I move a little clearing, while I cut it, it deforms

Quote: kirpochka
New dishwashing sponge)
I'll have to try! Thank you!
Sahara
Quote: kirpochka
I just have if I move a little clearing, while I cut it, it deforms
, then your dough is quite soft, you need to add a little more flour.
Nothing deforms for me. The finished kolobok is plastic, obedient, if left does not blur on the table, perhaps quite a bit and very slowly. The dough sticks a little to the table, but not to the hands, when rolling out, you need to dust it with flour well, the dough comes out of the cutting without straining. During baking, the gingerbread does not blur, it rises up about 2 times.
kirpochka
Quote: sugar
The finished kolobok is plastic, obedient, if left does not blur on the table, perhaps quite a bit and very slowly. The dough sticks a little to the table, but not to the hands, when rolling out, you need to dust it well with flour, the dough comes out of the cutting without straining. During baking, the gingerbread does not blur, it rises up about 2 times.
Lerochka, I have it too !!! I love this recipe and always mentally thank you for it)
Oli's gingerbreads are deformed a little)
Sahara
Oops ... Natasha, the mistake came out .. I quoted Olya, but for some reason you were the author of the quote ..
I hope Olya understands what I wrote for her

Natasha, I'm glad you like the recipe!
Olya-olya
Quote: sugar
I hope Olya understands what I wrote for her
Yes, yes, I get it. Thanks for the advice, I'll take everything into account !!

Olga VB
Lerochka, but I haven't reported!
Getting better
I complained that I was left without honey for Easter, I scraped up only 35g of the leftovers, and added everything else with homemade syrup.
Quite successful gingerbread turned out!
They hold the stamp well, and the varnish, and tasty, unpleasant.
They smell like honey, there is also a honey flavor. Only this year I was careful with spices so that the smell of honey was not killed - in vain, the smell is quite expressive
In general, I have already bought honey, but you can do almost without it.
Sahara
Olenka, thanks for the report!
Better later than never, as they say
Now we can say with confidence that, if necessary, you can replace honey with syrup.
poglazowa2011
Quote: Olya-olya

Here I am a fool, at first I wrote, and then I saw that they answered me already)) Thank you, Lera, for the hint !! I don't knead it that long, it's true.I try to do everything as quickly as possible, so that in 5 minutes
Tomorrow I will try to knead longer!
I have been baking gingerbread from this dough for a year now, I really like it. And then I noticed this feature: if the dough is liquid, too soft - the bubbles will be 100%, proven more than once. Add more flour and the gingerbread cookies are perfectly smooth. That is, the dough, apparently, should be quite elastic, not too pliable.
leoalla
🔗
I came to report.
When asked whether it is possible instead of powder, simple sugar, see the photo. Gingerbread cookies are grainy and baked on top. Undissolved sugar creaks on my teeth.
I baked with my little daughter for a family tea party, so at the same time I checked it as with sugar and not powder. I poured sugar into flour, as per the recipe.
She baked on a heat-resistant fabric from Ali. Simply gorgeous: nothing stuck, burned, there are no voids under the gingerbread. Perfectly flat. You can not dust the flour.
Tyetyort
leoalla, Alla, I regularly bake with sugar. But I heat the sugar with honey until it dissolves. Gingerbreads are amazing! I'm crazy about the recipe! Lerochka, I bake and thank you every time!

Recipe for soft gingerbread that you need to bake right away

Recipe for soft gingerbread that you need to bake right away
leoalla
Tyetyort, bombed cakes !! Take note of the design! Thank you!

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