kirpochka
Quote: Korolek
I tried with white, I confirm: the result is amazing
Thank you, Vikulya, I understood everything and took note of it)))
leoalla
Kinglet, Thank you so much!!
M @ rtochka
Lerochka, thanks for your gingerbread. You infected me with enthusiasm and I baked them
I liked the process very much! And I eat them with pleasure. One but - I've seen enough beauty here in design. I did the icing for the first time in my life. But the gingerbreads are small, the handles are trembling, the squirrels, apparently, beaten a lot, so I lay down crookedly, and even showered after drying. It's a shame very much, because there is little time for a hobby, a couple of hours while my son sleeps.
Today I also kneaded your other dough, which is No. 1, it is also interesting to try.
How much experience is needed to make such works of art, as I see here ...
But nevertheless, the process is very fun. I want to hang gingerbread on the tree and give it to my friends.
Thank you, Lera!!!!

Happy New Year! Good luck, creative success, inspiration, patience, may all wishes come true.
olya-s-kostopolya
Gave thanks for the recipe. SUPER!
I have already made 24 houses and a lot of snowmen.
To the question of how much is obtained from one portion: I have 7 medium houses and 2 crumbs (as for a cup)
toy09
Lera, I studied Temka for a long time. I made the whole portion at once. I don’t regret it. Thank you.
Recipe for soft gingerbread that you need to bake right away
poglazowa2011
Girls, good afternoon! I have a question - if I, for example, start making Easter gingerbread according to this recipe two months before Easter - will they be edible in two months? Wouldn't you be ashamed to sell? I did it according to other recipes in advance, for this - no ...
leoalla
poglazowa2011, I now have the ones that I did at the end of November. In a closed plastic container. Cool. Chumachecchi are delicious and soft. Nothing happened to him.
After baking, I put fresh apple, orange, and a slice of white bread in the box with them. Awesome nice soft steels
poglazowa2011
Thank you! I have one more question - does anyone press the gingerbread cookies after baking with a board or glass? At Rokitskaya, Lokteva, ett is mandatory in the master classes, but I did not like it - inside the gingerbread it turns out a strip of as if unbaked dough ... Maybe I'm doing something wrong? ...
shurpanita
Girls, is this dough suitable for a printed gingerbread?
Sahara
Karsei, M @ rtochka, olya-s-kostopolya, toy09, girls!
Many thanks to all for the feedback and for the reports!
I am very glad that you liked my recipe!
M @ rtochka, To you, a separate thank you for such pleasant words!

poglazowa2011, yes, a strip of raw dough really appears, but this is in case the gingerbread is not baked.
Yes, and you need to press down with glass carefully, without fanaticism, you do not need to mercilessly press the gingerbread, but just remove unnecessary bulges on the surface of the gingerbread.

shurpanita, this dough is not suitable for a printed gingerbread, the print will blur. Soft gingerbread is unlikely to be suitable for this business.
You need to pick up a recipe with a small amount of baking soda or baking powder.
poglazowa2011
Lera, thanks for the answer! But then another question - I have a convection oven, the "Multicooking" mode and I just can't decide on the temperature - it burns, then it is underbaked. Someone bakes in this mode? At what temperature?
Sahara
Maria, I do not have such a function, but I bake gingerbread in prof. oven with convection at 150 degrees, I won't tell you exactly in time, but about 10 minutes.
poglazowa2011
What kind of heaters work with convection in your oven? Top, bottom and fan?
Sahara
Yes.
Seven-color
Thanks a lot for the recipe. I cooked with lard (I specially learned to heat lard for the first time in my life). Delicious gingerbread.I also tried to cook gingerbread varnish on condensed milk. For some reason, it turns out translucent (either the condensed milk is liquid, or other dyes are needed - I have gel ones). I liked the idea of ​​varnish, I will try again
shlyk_81
And, if the gingerbread is then painted, should it be varnished?
kirpochka
shlyk_81, No need) It will be covered with glaze) Super recipe !!! I love him))
Juli-Lev
I made half of the portion, maybe you can tell what is wrong, the gingerbread cookies have spread a little, the photo shows that they will not fit into the mold. Thickness 5 mm, baked for 11 minutes, they are soft, delicious. After baking, they have risen and in the center the thickness is about 12 mm. I am looking for a recipe for painting.
I'm afraid to shift the flour, although they have cooled down and are still soft, perhaps you can add more flour? My dough came out plastic, I think a little sticky due to honey. Flour from the recipe left 67 grams (out of 100 grams for which dusting).
Recipe for soft gingerbread that you need to bake right away
Recipe for soft gingerbread that you need to bake right away
This party is resting, and I bake it on parchment because of this when you remove the bottom a little in crumbs.





Recipe for soft gingerbread that you need to bake right away
Of course, I'm still an artist, but children already like it. Painted for the first time. I comprehend new areas. I will decorate the cakes with gingerbread.
leoalla
Quote: Juli-Lev
maybe you can tell what is wrong, the gingerbread cookies have spread a little, the photo shows that they will not fit into the mold.
And what confuses? Pretty gingerbread cookies. Yes, they grow a little, they come out plump. I paint from the bottom, the bottom is flat and great for filling
Juli-Lev
I tried 3 more recipes, but returned to this, he is the most, many thanks to Lera, I hope you will return to the topic.
Today there was not enough oil and from 100 grams I put 18 grams of vegetable oil, I did not notice the difference, but the sugar in honey in a water bath did not go to the end and if you look at it you can see it in ready-made gingerbread. Although I heated it for a long time, but not to a boil. But it's still delicious.
Mona1
Girls, our Lerochka SUGAR we really need our help, follow the link, please
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521223.new#new
Sahara
Juli-Lev, Julia!
Sorry to answer late. You could add a little more flour, or leave the dough to rest a little, you can even put it in the refrigerator for 15-20 minutes, now it's very hot.
When rolling, do not be afraid to dust it, it is better to sweep away the excess flour with a clean sponge or brush.
It is better to bake on a Teflon rug, then the bottom of the gingerbread will be perfect.
Judging by the pits on the wrong side of your gingerbread, the dough is rather soft, there is not enough flour.
The recipe does not use sugar, but icing sugar. But if sugar is used, it does not need to be completely dissolved.
Agree, the grains of sugar in the gingerbread are not critical.
Well, thanks for experimenting with changing the oil. Now we will know that you can add some vegetable oil))
Good luck to you!
Juli-Lev
Sahara, Lera, thank you for such an attentive answer. Teflon rugs come with Ali. I am afraid to add more flour every time, suddenly I will hammer the dough, although I probably should try. Recently I did it again, it was very hot, I put the dough in the refrigerator and added flour, and it sticks even to the molds, began to dust it with flour, baked everything in time, but one run did not taste like dull, that's what an anomaly ...
Sahara
How long do you bake? 11 minutes is very arbitrary, all ovens are different. For example, I bake for 13-14 minutes at 150 degrees with convection, though 2 baking sheets at once.
The baked gingerbread should not stick to the parchment, if the dough is well dusty, then there is definitely not enough flour.
A lot depends on the quality of the butter, the size of the eggs, I sometimes use 250 grams of flour when kneading.
In a word, do not be afraid to add a little more flour, 50 grams to start with.
You can take a piece from the common bun and knead it with the addition of flour.
The finished bun should not blur on the table, except that it will flatten a little bit.
And if you press the baked gingerbread with your finger, the trace remains?
Juli-Lev
The baked gingerbread should not stick to the parchment, if the dough is well dusty, then there is definitely not enough flour.
I usually don’t dust the dough, sometimes it sticks to the parchment, and sometimes it doesn’t, I cannot yet understand why, even from the moment when you shoot it depends, sometimes I will hurry up early to start shooting, but they stuck, and sometimes they stand a little and come off well.
And if you press the baked gingerbread with your finger, the trace remains?
If it remains, I bother them, last time I did not check for color and hoped for time. I couldn't guess that dough from one batch and one thickness could take longer to bake.
In principle, everything is clear, you have to train your hand so that the result is the same.
Recipe for soft gingerbread that you need to bake right away
So far, they are so simple, but friends and acquaintances like it.
Sahara
Yes, Yulenka, experience in our business is very important))
The gingerbreads are good!
poglazowa2011
Girls, good evening! Here came an idea - maybe crazy, of course ... Nobody tried to replace honey with CARAMEL in this recipe? Well, here's how we cook for roe ... I want soft gingerbread cookies with a CARAMEL taste ... I, of course, will try to make it myself, but over time, so far, nothing, what if someone has already tried it? ...
SvetaI
poglazowa2011, Maria, specifically in this recipe, I did not try such a replacement, but I baked these gingerbread cookies - very tasty and also fast
Recipe for soft gingerbread that you need to bake right awayGingerbread with burnt sugar
(lappl1)
poglazowa2011
Thank you! I saw them, took them to the bookmarks .... But I doubt whether they are suitable for painting? They are so lush ... I'll try, of course ... I wanted just these, Lerins ... If I try to bake on caramel myself, I'll sign off! ..
kirpochka
Quote: poglazowa2011
If I try to bake on caramel myself, I will unsubscribe! ..
Very interesting) Let's wait)
Juli-Lev
Hello everyone. What do you think if we launch such gingerbread cookies for food on sale? Due to the fact that the work is manual and the price is high. You can buy, but not often, but if the oven is a little thicker, glaze like in a store and sell? Painfully they are delicious. How thick do you think the oven is? 1 cm, and how to make the glaze to completely glaze over? To make it prettier, you can decorate with sprinkles or colored glaze.
In general, here are some of my works, I continue to study.
Recipe for soft gingerbread that you need to bake right away
The christening set is packed in a box with a ribbon.
Recipe for soft gingerbread that you need to bake right away
The husband made the mold.

Recipe for soft gingerbread that you need to bake right away
Wet on wet.
Juli-Lev
Hello everyone, what do you think if the honey in this recipe is replaced with invert syrup, gingerbread of the same consistency will turn out, the customer asks without honey And I would not want to look for another recipe and I did not succeed on burnt sugar several times Thank you
Olga VB
Juli-Lev, I did on invert and maple.
There, the difference when mixing is only that honey extinguishes soda, and syrup does not. That is, instead of soda, you can put a double dose of baking powder or just add a little citric acid with soda, lim. juice or a teaspoon of vinegar. Baking powder or lim. acid is preferred.
Good luck!
Hanum
Tell me why the dough according to this recipe is slipping? The whole shape deforms and shrinks ... ((
Such a pleasant work and such an ambush!
Juli-Lev
Hanumdecreases? On the contrary, it increases slightly. Maybe a lot of flour? Or, on the contrary, not enough. It is necessary to try this and that, but for textured molds this dough is poorly suited. The relief is blurred as a result.
Tyetyort
Yulia, strange. I have these gingerbread cookies, despite the increase in size, they convey the relief perfectly, even very small ones, I squeeze out with mastic cuttings. All grooves are always clear.
And the dough can be mixed? We kneaded for a long time, maybe? True, I replace part of the flour with rye or whole grain ...
Juli-Lev
Well, maybe I rudely said that the relief is blurry, but not 100% relief.
Sahara
Hanum, unequivocally shifted the flour.
Perhaps the eggs are not very large, the moisture content of the flour is too low, etc.
shlyk_81
And if I dry them in the oven, can I somehow fix it?
Nagira
Quote: Hanum
Tell me why the dough according to this recipe is slipping? The whole shape deforms and shrinks ... ((
Before the revolution, gingerbread men spoke of this as a marriage - "protracted" excessive kneading = unnecessary development of flour gluten.That is why the gingerbread dough is not kneaded as usual, hence the "broken" gingerbreads: they beat them with wooden spatula sticks to evenly distribute the ingredients without folding the dough.

Quote: shlyk_81

And if I dry them in the oven, can I somehow fix it?
Honey baked goods naturally harden when they cool. And then it softens under the "airtight" glaze or with the help of apple-bread.
But if they really did dry it ... I have been baking gingerbread for many years, and I have never succeeded in recovering successfully when overdrying, it is true that there were many such experiments ...
shlyk_81
Irina, baked gingerbread for the second time in my life. And, judging by the fact that the first batch is soft, and these are hard, it means that it has dried out (((I have not frosting on top, but a sugar picture. And tomorrow I have to give the order. It means that I have to bake it. It turns out that they have to be turned off when they are still undercooked.
Juli-Lev
shlyk_81, you need to bake until tender and take out.
thrill
I press lightly with my finger. If the gingerbread is crushed quite a bit, then I take it out of the oven.
It's so clear to me that they are ready.
shlyk_81
Thank you girls! I was afraid to take it out when it was a little pressed down. Today I will do more.
thrill
Evgeniyathey are almost ready. During cooling, they reach readiness.
thrill
Sahara, Lera, thank you very much for the recipe! I got carried away with gingerbread just before the new year) And since then honey has gone into consumption.
Girls, I wish everyone a Happy New Year !!! I wish you health, success and peace !!!
Recipe for soft gingerbread that you need to bake right away
Recipe for soft gingerbread that you need to bake right away
kirpochka
LoveThank you, Lyubasha !!! Happy New Year, everyone!!! I wish you peace in your soul, joy in life, good health and Love !!!
This year, quite a bit of gingerbread)) I have tried many recipes and again I come back to this - I like it the most)))
Recipe for soft gingerbread that you need to bake right away
Sahara
thrill, Love, kirpochka, Nataliya, girls, what fellows !!! the gingerbreads are so soulful, it is dear to look at them!
I am so pleased that you are using the recipe!
Thank you very much for adding the beauty of New Year's to the theme!
Loksa
Sahara, Lera, I baked gingerbread yesterday and I had two questions.
The recipe says - after adding the eggs, mix in the flour ... are those 200-300 grams of flour that are indicated in the ingredients? The fact is that I ground all the flour = 1 kg with butter, and then I read it, add the flour? I fell into a stupor - I thought I did everything wrong ...
And the second question: the recipe does not say that the powder must be dissolved with honey, is it necessary? I saw = mix all dry ingredients (I mixed 1 kg flour with grated butter + powder + soda, etc.) Did I do the wrong thing again?
It's just that I used very little flour for mixing, if I did everything right, literally 2 handfuls. Well, when rolling a couple of spoons. By the way, I took whole grain flour for these 200-300 grams, it's better not to do that. Although I sifted it, the remaining bran is not beautifully imprinted. It is better to use fine grinding here.
We weighed the eggs, it turned out 201 grams = 3 eggs 1c and 3 yolks from the sun eggs. The total weight of the dough (oh, not the dough, but the weight of the already baked gingerbread) = 1970 grams
Recipe for soft gingerbread that you need to bake right away
I baked in my gas oven for 150-160 degrees for 8-9 minutes (more by 8 minutes). Probably 9 should be, otherwise they are pale.




About Taste = I really liked the gingerbread cookies, soft tender, a little sandy. Do not scold too much, but I could not resist and reduced the powder to 200 grams! Forgive me all the time they say that it is very sweet with icing, but I need to learn to paint: ops: if there is no one to eat, who to train on ?.
Olga VB
Loksa, Oksana, you've got good gingerbread!
Unfortunately, Lera cannot answer you now, because She took the child for treatment, and there she now has problems with the Internet.
But in a couple of weeks, when he comes back, of course, he will tell you.
In the meantime, look at the topic: it may have already been discussed somewhere.
As far as I remember, these 200-300g are used for adding, because flour can be of different moisture, and the volume of liquids can be different, for example, due to the size of the eggs.
Personally, I don’t bother with powder, I use sugar.If you mix it in honey, then the honey will dissolve faster and better, and the sugar will normally dissolve.

Good luck!

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