Recipe for soft gingerbread that you need to bake right away

[Sahara]

Sahara, Lera, I am very grateful to you for the idea. Was born today: lol: So far I have made only one test rabbit, with ears that something is wrong, my husband said it is necessary to do it wider at the base. I look forward to criticism and advice. Weight 100 grams, height 8 cm without ears

[ledi]

ledi, Vera! What a cool bunny! I LOVE, the floral pants are something! The ears are really thicker at the base, otherwise they look like horns. But the overall impression is CLASS!
Did you make it on the egg? and how did you fix the ears?

Ira, thanks! Ears on a toothpick, and baked on an egg

I tried to make varnish. Need advice. I had bubbles on the gingerbread-after baking, not even ((((

[Vera,]

Vera, flying hare !!! However, make the ears at the base the same width as the main part.
cham, the temperature was too high when drying the varnish.

[ledi]

ledi, cool! Ears need to be planted closer to each other, then the width of the base is not important.

several approaches to this recipe and everything is ok! It is necessary to correctly read the recipe, and not run through with your eyes (this is me about myself). Everything is wonderfully mixed, the taste is stunning, but for some reason there was no softness. Everything turned out to be banal and simple, HOT HONEY. Not heated, but hot and everything worked out. Thank you, Lera!

Yesterday I baked half a portion and regretted it ..... I regretted that it was not full. Incredibly delicious !!!! This is the 4th recipe for gingerbread, which I bake and still no enthusiasm Well, very usually, very mediocre. Only the design, but in no way the taste was pleasing in the gingerbread, and now I could not resist eating two M-M-M-M, WHAT HARMONY !!! such tasty food is not cloying, just in moderation, melts in your mouth. In short, I repeat the pastries today! : yahoo: Thanks for the great recipe.

Girls, one more question floundered: Does this dough hold a stamp?

Vera, a cool hare. As for the ears: it seems to me that if they were approximately the same in width for the entire length (except for the tips, of course), they would be more hare, and so a little donkey

Although real live hares have ears that are "donkey", but in the pictures they still often draw more even in width, and so it is more familiar and recognizable. IMHO.

[Olga VB]

Olga VB, if you add a little flour when rolling, then it is suitable for a stamp. I cut out with plungers for mastic, the mark remained.
on the roasted one, it can be seen that the ovals on the petals are visible.

Does this dough hold a stamp?

no, it doesn't. To keep it, you need to reduce the soda and add flour, but this will not work out this dough. There will be no softness and friability.

Elenka, Lizonka, thank you, suns!

Girls, I'm reporting.
The stamp holds very well on thin dough, and floats on thick dough, although not completely. At the same time, thin gingerbread cookies change their shape little, only slightly rounded, and thick ones increase significantly both in breadth and upward.
The varnish turned out to be translucent, although the condensed milk was thick. Perhaps it was necessary to cover with a second layer. Although, if they are not additionally painted on this background, then this does not seem like such a drawback.
I dried the thin gingerbread cookies a little, I will have to hold them with an apple, but I haven't tried the thick ones yet.
I liked the taste, but for me it is sweet. And my husband liked everything, but he is not too critical of me, he is fine
Honey sounds quite obvious in them, but the rest (ginger, cinnamon, cloves and anise, that is, the spice, are barely perceptible. I would like to be more active. In this regard, the question: what is a coffee spoon? hang in grams (or ml)?
I'll post the photo later.

Here, as promised, foty.

They show that on the thick gingerbread, where I pressed the stamp deeper, it was very clearly preserved during baking, despite the fact that the gingerbread itself increased greatly in all directions. And where it pressed in a little, that is, there was still a thick "pillow" under the stamp, there the stamp was very blurred, although it is quite guessed.
The husband said: Wow, how interesting you marked the yolks in the egg!
And now I think, do I need to somehow additionally decorate these eggs or is this a completely finished masterpiece?
Chickens and chickens (I have a full box of them) still need to be painted somehow.
By the way, who makes cornetics from what?

And now I think, do I need to somehow additionally decorate these eggs or is this a completely finished masterpiece?
Chickens and chickens (I have a full box of them) still need to be painted somehow.
By the way, who makes cornetics from what?

it seems to me that it is already beautiful)))
and cornetics are best twisted from a film for flowers.

Ol, beautiful! To me the same katstsa, beauty is enough.

Thank you girls! It also seems to me that the gingerbread cookies turned out to be self-sufficient, it is better not to spoil it.
They have such a chiseled shape. In the first photo it is better visible, and in the second it distorts the angle.

[Olga VB]

Olga VB, very beautiful result, and I like both simple gingerbread cookies and varnished ones! Well done, a new direction in gingerbread!

Thank you, Elenka!
I myself wondered how quickly and simply they are stamped - first the "egg" form on a spoon, and then clack with a stamp - and you don't have to paint for hours: and so effectively. Only varnish remains.
Moreover, I made the dough exactly according to the recipe, did not additionally thicken it with flour, did not even expect that with such a delicate dough the stamp would appear so well.
They say correctly: laziness is the engine of progress

[Olga VB]

Olga VB, Olya, this is not laziness, but creative !!! This is how new techniques appear.

Hello girls! Can you please tell me, does this gingerbread stick on a stick?

[Xiao]

Xiao, yes, it keeps

girls, tell me
varnished and turned out pale. can I varnish it again? or truncated, paint what is

[Evgeniya]

Evgeniya,
Zhen, as you wish! You could varnish it again when it dries up a little, or you can leave it as it is and after a day or two start the most interesting thing - decorate)

[kirpochka]

kirpochka, Natasha, thank you! decided to leave as it happened. very tasty dough, soft gingerbread

hide, no fantasy. in the head one gyrus and that straight

[Ljna]

Ljna,
Zhen, very good gingerbread turned out))) Did you bake some sevens for the holiday?

[kirpochka]

kirpochka, on dr

Girls, and I came here with a report and gratitude. Very tasty, the gingerbread cookies are soft, fragrant and fluffy - we really liked it :) Please, look and tell me, did I do everything right or what was wrong?

And from the back they looked like this

Is this the right gingerbread or what?

Is this the right gingerbread or what?

why not? they are too light in the photo, but this photo may distort color and light. But holes / cavities in the back should not be. Sprinkle flour on a baking sheet or the dough itself, then these cavities will not be.

[Vei]

Vei, Lizonka, thank you for responding :) Yes, in real life they are darker, you are right And the rug seems to be sprinkled, probably not enough, here, look

Little flour, right?

I baked in parallel according to the recipe of Lera Sahara, those turned out to be much darker, and these were light, although the honey was the same.

oh, you made me laugh))) we are now discussing gingerbread according to Lera Sahara's recipe, which must be baked right away!

so decide what you have posted here)) my Lerin's gingerbreads turn out to be much darker, and my honey is an ordinary light herb. I put a lot of spices, from them the dough darkens and honey and sugar are still tinted during the baking process. What kind of flour did you bake on? I always add tsz and rye to the top grade.

[Vei]

Vei, Liza, yes I made myself laugh: I baked at the same time, so I messed up everything Well, I corrected both the text and the photo, I'm sorry for confusing it Yes, I was afraid to overdo it with spices, I didn't put in very much, and the flour was just wheat, of the highest varieties.

here I get something like this:

Added on Friday 22 Jul 2016 08:24 PM

Well, I corrected both the text and the photo, sorry to confuse

now I see that normal and true. It's just that 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.

They turn out to be beautiful)) Here I have about the same color as on the heart, and I rolled it, probably too thin, I had to make it thicker, because if I wanted to put a stick there, I would not have enough space in the gingerbread About rye flour I read it, but I don't have it, but I wanted to try the gingerbread. Next time I will definitely add, I can imagine that it should be even tastier :)

I roll out at least 5 mm, or even 6 mm, if I bake a house or a postcard, then I roll it out thickly up to 8 mm, so that later I get a big and thick gingerbread that will not break under its own weight. But sometimes they still broke.

Added on Friday 22 Jul 2016 08:28 PM

Added on Friday 22 Jul 2016 08:29 PM

By the way, mezeshkolach turns out to be much lighter than these gingerbread. But lately I have switched to this recipe, since it can be used to bake it right away, without bedding.

It's just that 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.

Yeah, I understood Yes, the dough was sticking, for sure, it was like that Everything, now I understood: sprinkle so that the dough does not stick And I understood with thickness, I will take it into account. Thank you, Lizonka

Added on Friday 22 Jul 2016 08:36 PM

By the way, mezeshkolach turns out to be much lighter than these gingerbread.

Well, I also baked "Soft gingerbread for painting" - here they also turned out much lighter (as you already understood from my confused photos) And here you can feel the aroma of honey more and, yes, it is very convenient that you can bake right away, I also liked that No, I will never bake two similar recipes in one day again, it should have been so overworked that I would confuse everything

Lera, thank you for the excellent recipe, I like it very much! Today I baked from thawed dough, which had been in the freezer for a month. The gingerbreads are great. The dough was heated in pieces in a micron at low power to a warm plastic state, flushing, breaking and folding with the outer sides inward, for uniform heating. It rose and baked perfectly, without defects.

[Elena]

Elena, I'm glad you liked the recipe! Pekies for health! And thanks for sharing the experience, many girls were interested in whether it is possible to freeze the dough, now thanks to you, there is an answer to this question.

Added on Friday, Jul 29, 2016 6:48 PM

Vei, Lizonka, thank you for answering the girls and not leaving the topic to the mercy of fate, I was completely worn out, and notifications stopped coming to the mail.

Added Friday 29 Jul 2016 6:52 pm

Girls, I want to share an experiment, I tried to add 6 yolks and one whole egg to the dough (instead of 3 yolks and 3 eggs), the gingerbread cookies turned out to be soft, soft, but dense enough to stick on a stick, you can hold it a little more in the oven.
But, I think this will not work for houses and other 3D structures.

Hello. Can you please tell me houses and caskets from this test?

[Irina]

Yes, Irina, can.

Yes, Irina, you can.

Thank you Lerochka, otherwise I think what if they are soft and cannot keep their shape under the weight of the glaze. I'm new to this business, so I'm still afraid of everything

This is what the house turned out from this test, it is true, small, but everything was kept great

Vika, what a beauty!

[NataliaVoronezh]

NataliaVoronezh, thanks, Natasha :) I have not yet learned how to work with icing, but the gingerbread cookies themselves turned out to be great in taste and gathered in the house without problems :))

[Vika]

Vika, a pretty house, bright, summer. Liked the combination of colors and lace on the roof. Is it flexible icing with a mat?
Also, I would like to know the size of the house.

Irina, the gingerbread is soft, but dense enough to keep its shape. You can keep it a little more in the oven, right after baking, while they are hot - they are soft, but when they cool down, they turn out to be plump.

[Sahara]

Sahara, Lera, small house 10 by 10 cm. And on the roof - yes, lace from flexible icing according to the recipe of our forum, in the topic about elastic icing I took.

[Kinglet]

Kinglet, Vikawhat a lovely house! The charm is simple, such a forest fabulous. The second day I look at him, oh well, how good it is: girl_love: babies! Vika, are the roof and walls of the house covered with flooded icing or varnish from the Sahara?

[Lera,]

Lera, Now I bake your gingerbread cookies with the addition of rye flour (200 g of the total amount), because the whole grain has disappeared. Also very tasty !!!

[Olga y]

Olga y, Olga, thank you very much. I so want to learn gingerbread! I found MK in my city, and, as luck would have it, it fell on my working day ... And the roof and walls are all flooded icing

[Vika]

Vika, Eh, sorry, I thought to flake a couple of times. I combed it, I want the same house !!! Thanks for the answer!

Eh, it's a pity, I thought to flare a couple of times.

Well, lakerni, don't be afraid - well, it will be a little different, but it will also turn out beautifully :)

I combed it

So this itch does not allow me to live peacefully