Recipe for soft gingerbread that you need to bake right away

Oksana, I also got it pretty cool, I added some oil.

[Olga VB]

Olga VB, Olya, if the powder goes like a component of shortcrust pastry, then it does not need to be dissolved (that's why they take powder, sugar makes a perforated structure). And if it is from the custard component, then it is better to dissolve, although ..... I do not really know how sugar behaves better in the custard dough (well, since the honey is heated, it can warm up all the sugars). I think it matters. It is necessary to read similar recipes. ...

Girls, everyone from March 8th.
Recently, I have not warmed honey in the bath, but gently heat it up in the microwave until it is liquid. I always take powder, because sugar does not completely dissolve in honey for a long time, and then crystals are visible on the gingerbread. In addition to cinnamon, I also put in the dough: ginger, nutmeg, white pepper, cloves, star anise. The aroma is breathtaking.
And recently bought MK, look what a beauty and easy to do.

[Yulia]

Yulia, very nice! I also warmed honey in a micr, conveniently. Badian did not try to add, interesting!
Girls, what height do you use for rolling the dough?
I rolled out others by 0.4 mm and tried these (I have a rolling pin with rings, but thin for skewers, even though the gingerbreads grow). Then I tried 0.6, which is also not bad, especially if you twist the skewer.

Julia, beautyaaa! How sweet and sweet!

Thank you for the compliments
Badian is very much on topic, but it needs a little half an asterisk. I roll out 0.6 cm strips of plywood as guides.

[Loksa]

Loksa, Oksanka!
Sorry, I just saw the prescription questions.
You did everything right, 200-300 grams of flour is for adding, but Olenka said correctly, it all depends on the moisture content of the flour, honey and the size of eggs, etc. You need to look at the density of the dough when kneading. It is quite possible that no more than a handful or two of flour will be required for a home.
Add powder to flour, do not heat with honey.
The fact that I reduced the amount of powder did not seem to affect the quality of the gingerbread, they look great in the photo.
I will say one thing for sure, if you remove the powder completely, the dough will shrink.
The pallor of the gingerbread, in addition to the baking time, can determine the type of honey, the amount and type of spices. Here you need to look at the structure of the gingerbread. Again, judging by the photo, the bottom of the gingerbread is well baked and in general the texture is very good. Unbaked gingerbread usually fall off after cooling.
In my opinion, you have got very decent gingerbread cookies, smooth, not blurry with clear, but not chopped off edges.
I usually got about 2300 ready-made gingerbread weight per serving, but almost all the flour in the recipe went to home. But we have very high humidity, plus I took the largest eggs.
Good luck with your painting! If you have any questions, I'm always glad to answer)



I roll out the dough with a thickness of 6 mm, I have a rolling pin with limit rings.



Juli-Lev, Julia, very beautiful and delicate gingerbread!

[Lera]

Lera, thanks, so I did the right thing with the powder. And flour should be put aside 200 grams per kilogram. And only then mix it in.
I baked gingerbread for the second time. It was necessary for the children (suddenly allergic), so I tried to bake in invert syrup. Flour was used by McFoo. I immediately felt the difference. Flour contained 1 kg, or you can mix in more, I was afraid, and I also added 2 tablespoons of cocoa for color.
I took a photo of the dough, cut off such chunks from the bun.





How did it come about? I have almost no experience in painting, and my hands are shaking and the lines are not even, and I am not very happy with the result.

hands are shaking and the lines are not straight

So that my hands are shaking so!

[LisaNeAlisa]

I have two more questions.
On varnish, prepared, painted varnish - applied a little on the first day (painted some of the first honey cakes), then put it in the refrigerator. I looked at the varnish left, neither one nor the other, and still painted the next day. The varnish of the second painting was absorbed during drying as if something ?! It could be. It is not so glossy on gingerbread and a little bumpy. Then, of course, I was even more foolish, I put them in a box flat in two rows across the paper, and the gloss disappeared at the bottom row. I thought, maybe I didn’t dry it enough, but the varnish did not stick to my hand, apparently I had to hold it a little in the box.
And the second question is about icing. Maybe go to the topic, well, then I'll ask. I set the base from icing, and then I dilute it with water until the filling stage - and air bubbles appear in me, here's how to get rid of them? The thinner the divorce, the more bubbles this garbage turns out, they come from nowhere, as soon as the water begins to interfere with the base. Everything is worn out, of course I did little icing, last year for gingerbread and again a couple of years ago.


Now I want to learn again!
LisaNeAlisa, this is just one of the most liked gingerbread, there are crooks there. and the tassels on the tails are not the same and the cilia and bangs.

[Loksa]

Loksawhen you interfere with the glaze, do not make too intense movements, so as not to add air. This can be from the initially overwhelmed icing. Well, burst the bubbles with an awl, after pouring.

from the initially overwhelmed icing maybe. Well and burst.

this is bad, then I do not understand this "little animal", it was recommended to beat for 5 minutes, I have 2-3 minutes, maybe it is necessary at the lowest speed ?.
I can shovel, but it's a kapets! Here I have my first wedding gingerbread, but the icing is thick and I diluted it.
there were no bubbles at all in the thick.

By the way, you need to beat the paddle with a nozzle.
I work on il icing, but there are bubbles, but not so critical.

[Yulia]

Yulia, oar, if you beat it with a large mixer, I remember that. I beat less = in a glass 150 grams of a mixture like yours - "royal icing", one attachment of a hand mixer. Thick is good, but it is worth dropping water and stirring a little on the top - gurgles immediately floated! Maybe a really big friend to include
And if you look closely, then some have cracked in the center, not a cobweb = one! I'm in the wrong way, I guess.

[Loksa]

Loksa, Oksanochka, yes, the varnish after storage in the refrigerator becomes more liquid, then either cover it 2-3 times, or cook fresh every time.

Flour from 1 kg does not need to be put aside, but to knead immediately with a kilogram of flour, this is the minimum norm according to the recipe, and as I said 200-300 grams we add as needed.

I won't say anything about replacing honey with syrup - there is no experience, but most likely there is more water in the syrup, therefore, you can add a little more flour, I think 50 grams will be enough. But in the photo the structure of the test is good.

It is difficult to answer about icing, depending on what recipe you make, at what speed and what you use.
In any case, you need to beat at a low speed, with a K-shaped nozzle, I have a Kevud-speed nr 1, it is difficult to navigate for a while, most likely on the density - to soft peaks, after adding water (add a little teaspoons at a time), speed reduce to a minimum, or stir until smooth by hand with a spatula. I also add a little glucose syrup.
I make according to the recipe 200 g of live protein + 1 kg of powdered sugar + 2-4 tbsp. spoons of water, + 2 tsp. glucose syrup.
In fact, the finished icing should not bubble, or there is a minimum number of such bubbles (for 10 gingerbreads, 2-3 bubbles, and even then not always).
When pouring, it is advisable to make a small hole in the cornet or use a nozzle with a small hole.
When pouring, the cornet or the nozzle itself should be kept higher (it is not necessary for them to sink into icing), then the air from the pastry bag will not get into the filled glaze.
It is better to "burst" bubbles not with an awl or a toothpick, but with a thin damp brush.
Most often, bubbles can be due to broken icing, in order to bring it to the desired density, usually more water is added and the correct proportions are violated.
there may also be a reason when the icing is not finished and the density of the base icing is achieved by adding powder, and it is its excess that makes the icing thicker, and again more water is required.
Good icing, thick enough, you can circle it (will not spread) and fill (it will obediently spread, but not go beyond the contour when shaking and tapping the gingerbread).
For quality icing, the main criteria are the correct proportions of protein (albumin), powder and water, and proper preparation.
Glucose makes the icing more elastic, obedient, slows down the delamination of the icing, when dry, the icing is smoother and shinier, especially if dried in warm air.

[Loksa]

Loksa, and did you work on a live squirrel? Is it the same with him? Maybe the mixture is like that.
Lera described everything in detail.

I beat less = in a glass 150 grams of a mixture like yours - "royal icing", one attachment of a hand mixer. Thick is good, but it is worth dropping water and stirring a little on the top - gurgles immediately floated!

I think it has to do with the speed of the hand mixer.
Try to introduce water without further whipping, just stir with a spatula, but do not rush, thoroughly, until smooth.

[Sahara]

Sahara, Lera, exactly as I forgot = until soft peaks !!!! and I had hedgehogs, but I read!
I'll try your protein recipe for home, I have a mountain of it. Just a friend asked the kids, so I bought a dry mixture. And she painted with chicory, first diluted with water, and then with vodka, of course vodka dries faster. They were so worried about allergens, so they didn't want honey. But honey smells tastier !!!
I read the topic of decorating gingerbread, but I'm on page 191 so far.
Julia live only a couple of years ago, I tried it once, here I do not remember then bubbles!



Lera, and speed too, because a small part in a glass whips faster.
The first time I put on a little more icing, I stayed, I draw slowly, the next day it became liquid and I thought = I need to knead as much as I use at a time.
We must look for our first spice, because it was somewhere.
this is how the "matte" varnish turned out

or is it ok? but the first ones are more glossy, although all are very spectacular and beautiful
And very tasty, Lera, thank you again! Probably I like this dough the most!

Well, yes, a small portion in a small glass is whipped very quickly, I have a manual Kenwood with a whisk attachment (there are essentially no others))), it takes a minute and a half, well, a maximum of two)
But water, I strongly recommend to enter it manually.

[Lera]

Lera, thanks, I'll take it into account.

[Lerochka]

Lerochka, thanks for the recipe! Less than five years later, I finally decided to make these gingerbread cookies. Don't judge too harshly. I made gingerbread for the first time, besides, I did not try to decorate them professionally, like you or Vicky-King.

Moreover, my right hand after the operation does not work very well.

Gingerbread cookies are intended as a New Year's gift for close friends, their children, grandchildren and even great-grandchildren. Therefore, they are registered.

Of course, my gingerbread cookies are still very far from perfect, but I understood what the dough should be, to what thickness to roll it out, at what distance they should be placed from each other on a baking sheet, how to make a varnish for coating. I hope that next time my gingerbread will be more decent.
Thank you for the recipe! He's very lucky.
She took the recipe into the catalog of her favorite recipes.
From half a portion of the dough, 92 gingerbread was obtained.

[gala10]

gala10, Checkmark, sunshine! What a fine fellow you are!
Pretty gingerbread cookies turned out, decorated with love and warmth.
I am very glad that you liked the recipe!
I am sure that relatives will appreciate such gifts.

[Sahara]

Sahara, thank you for the recipe!
Thanks to all the participants of the branch for the science! : a-kiss: For the first time in my life, my daughter and I baked gingerbread cookies for the New Year, and even decorated them. Of course, it didn’t come out pretty.But we are very proud of ourselves!

Thank you for the fact that my daughter and I plunged into childhood. (So we are already a very adult mother and adult daughter, she is 21.) And this joint production and coloring of gingerbread finally brought us a real New Year's mood.
Happy everyone! Let only good things come in the New Year!

Lerochka, my dear))) Firstly, I came to thank you for your magical perfectly working recipe for the hundred thousandth time and say - I don’t know the best recipe!))) At a time when others sell dubious recipes for a lot of money, you to everyone she gave us such an infinitely generous gift, giving a recipe in the public domain that really has no price.

Everything in it is perfect: both the availability of ingredients, and the correctness of their ratio, and a convenient and logical sequence, and always predictable excellent result.But the main thing is that your so generous, warm and infinitely kind soul lives in this recipe, Lerunya))) Thank you not only for this recipe, but also for your constant readiness to come to the rescue and support, instill confidence, give wings)) Please know: if not for your recipe and not your encouraging words, repeatedly addressed to me with my first crooked gingerbread - there would be no gingerbread fairy tale in my life, there would not be a dream come true and faith in my capabilities)) Thank you, my dear, thank you very much)))

And, secondly, if you will allow me, then from the pages of your Temka I will appeal to all the girls who succumbed to the temptation of the gingerbread aroma, only take the first steps and are dissatisfied with the results Girls, my dear, please take my word for it: the gingerbread cookies you made CANNOT be bad by definition!)) Look at this from the outside, without taking into account the picture that was in your mind when you just started work: homemade gingerbread is the sweetest and most sincere baked goods)) Baking you have spoken for good luck and health , for joy and love, for happiness, you know, happier ...))) NOT about the unevenness of the lines or the density of icing, those to whom you give your gingerbread will think, no, believe me, they will be about how happy they are with this gift)

And you, my dear girls, please do not dare to call names and underestimate your gingerbread - this is a sin and gingerbread magic will never forgive you) On the contrary, appreciate your courage and determination in the most important first step, appreciate and respect your patience and your work , your desire to bestow and please, bring warmth and comfort to the life of loved ones, your opportunity to touch a fairy tale, your soul invested in these gingerbread cookies, finally)))

And believe, be sure to believe: each next gingerbread will ALWAYS be better and more beautiful than the previous one, this is an immutable gingerbread law from which there are no exceptions)) Do not reproach yourself for the fact that something did not work out or did not work out the way you saw in your ideal picture, but just bake, paint, eat - and, most importantly, have fun! Gingerbread cookies should never be the cause of your dissatisfaction with yourself or disappointment - no, let them always, always be your opportunity to feel like a GIVER and WIZARD!))) And then they will certainly reciprocate and open their magical world, full of discoveries, accomplishments and fairy tales , true true
Happy holidays everyone and may all your dreams come true!)

How beautiful it is written ... And the gingerbread cookies are kind, magic, very beautiful!
Thank you, very sincerely written



I also really like these gingerbread cookies. I tried different ones, I liked this one. Some kind of harmonious ... I bake only for myself, the icing does not come out, we eat just like that, I squeeze out with figures, the kids like it.

[Kinglet]

Kinglet, Vikushka ... burst into tears ... honestly ... such sincere, warm, sincere words sink deep into the soul ...
I can’t find the answer words to express my gratitude to you, to convey my feelings ...

For girls, she wrote so beautifully, correctly, encouragingly.Every word is straight to the point.
I don't want to add a single word, just smile with my heart.

Thank you very much for warming your soul, that you assert in understanding the need for someone)

Your gingerbreads, as they say, Daria, are really magical ... I am glad, proud! Endowed with your warmth, love and sincerity.

Thank you so much!
My day today began with a smile!



Katerina. TO, Katya!
Thank you very much for using the recipe!
I am very glad that cooking gingerbread gave you such pleasant emotions.
Our Vikushka, Kinglet, I have already said everything about the "kazistosti", the main thing is sincere gingerbread and bring joy!

Girls, I love everyone very much and hug!
I am happy that I have you!
All, all with the coming New Year and Merry Christmas!

Lera, I'm grateful for the recipe for the millionth time. I only bake it. Added from spices 2 tsp anise and 2 tsp coriander. It's bombing. I erased it from Aachen gingerbread, translated the recipe when I was in Aachen. Everyone who has tried it says that mine are the most delicious. And I remember you with a kind word. They even ask naked, without painting, to eat in pleasure. Vintage is my favorite topic!






I have a question for Lera! I haven't visited Temka for a long time. Once I saw that some experiments were carried out on the test. And, it seems, there were already a couple of options. And I saw the text with my own eyes. Now all the pages I went through, I saw nothing. I wanted to try everything too, but my hands did not reach. And now they have reached, but have not found. Please send me to the right place!



OOPS! Found in decorators on page 286.

And how is there such beauty?

[Irina]

Irina, Eat with pleasure!

[floksovodik]

floksovodik, Helen !!! What a beauty !!! Straight vintage-vintage!
I love such works! How much work and patience are needed!
I'm not ready for such a feat))
Thank you very much for decorating my Temka with such exclusives!

And at the expense of spices, yes, I also like to experiment, I change the composition and quantity a little.
I'll try to translate your work into reality)
Thanks for sharing)

Lerochka and I start my gingerbread journey (I don’t know how long it will take) with your magic recipe !!! Thank you very much!