Recipe for lean gingerbread. Gingerbread recipes for perfect gingerbread with light icing Gingerbread with burnt sugar and honey
Gingerbread - favorite treat many. Most housewives cook gingerbread with honey, but I suggest you try making gingerbread with honey. burnt sugar or a burnt woman. These gingerbread cookies are prepared very quickly. The dough is very pleasant, tender, easy and simple to work with. And the taste of the gingerbread itself will pleasantly surprise you.
Despite the fact that you do not add any honey or spices to the dough, the gingerbread will turn out so fragrant that you will forget about other gingerbread recipes. When cooking gingerbread with burnt sugar, it is very important that you do not overexpose them in the oven, otherwise they will become hard later. It is also important to immediately put the finished gingerbread in a bag and store it there. Then the gingerbread cookies will remain soft and tender longer, as after baking.
Gingerbread is very well combined with lemon glaze. From the proposed amount of ingredients, a large baking sheet of gingerbread is obtained (20 pieces of square gingerbread), so you can safely double the amount of ingredients, because they are very tasty!
Surely everyone remembers the gingerbread, which could be bought in stores back in the days of the Soviet Union. Having tried such a gingerbread, you will not immediately understand what is the secret of its dark color. Many thought that cocoa or dark chocolate was added to the dough, but everything is much simpler, the dough for them is made on the basis of burnt sugar, which can be found under the name "zhzhenka". To do this, granulated sugar is melted in a saucepan until black, and then boiling water is added. The result is a dark, opaque liquid, which is added to the gingerbread dough. Such products have a dark shade and caramel taste, which cannot be achieved with cocoa or chocolate. You can also make Christmas gingerbread houses or New Year's cookies in the form of and from this dough.
Ingredients:
- sugar - 245 grams;
- egg - 1 piece;
- flour - 470 grams;
- boiling water - 125 grams;
- butter or margarine - 60 grams;
- a pinch of salt;
- soda - 0.5 tsp.
How to cook gingerbread with burnt sugar:
1. In a suitable dish (stewpan, cauldron or deep frying pan) put 50 grams of sugar, turn on medium heat and wait for the sugar to turn black. For burning it is best to take some old container. Now pour half a glass of boiling water and stir everything with a spoon, a black liquid is formed.
2. Now add a glass of sugar to it, turn on the medium heat and heat the mass until the crystals are completely dissolved, turn off the fire.
3. Pour flour in the amount of one and a half glasses, mix the mass thoroughly.
4. Cool the mixture until warm so that the egg does not curdle, then add the butter (or margarine) and the egg.
5. Now add flour, sifting it along with soda. The dough is quite dense, but it is easy to form in your hands.
6. Roll the dough into balls weighing 40-50 grams each. This is necessary so that each product is baked equally. To do this, it is convenient to use a kitchen scale. If desired, you can roll out the dough and cut out circles or other figures from it using a recess or a glass.
7. Gingerbread cookies must be baked in an oven preheated to 200 C for 10 minutes. Observe this time strictly, otherwise the dough will dry out and it turns out not gingerbread, but crackers. While the cakes are cooling, you need to prepare the glaze.
8. To do this, beat with a whisk egg white, add 45 grams of sugar and 30 ml of boiling water.
9. Using a pastry brush, cover the gingerbread with glaze.
Gingerbread on burnt sugar can be stored for quite a long time, but only in a closed plastic bag.
Bon appetit!!!
Sincerely, Maria Alexandrovna.
Once I asked one craftswoman for a recipe for gingerbread, I liked it very much. Soft and very tasty, and there is no such sweetness as in ordinary gingerbread. Excellent color and aroma of the product intrigued. But the craftswoman did not want to share the recipe, she said it was a commercial secret. Maybe a secret, but for me there are no secrets. I sincerely believe that art should belong to the people, especially if it is culinary art. So in this recipe, I intend to reveal all the innermost secrets that they tried to hide from us, and also improve in design along the way.
So, to prepare gingerbread cookies on burnt sugar, we first prepare the products for the gingerbread dough.
It is important to take a pan with a thick bottom and high. When you add the baking soda, the mixture will foam up and may run away! Put sugar in a saucepan and heat over high heat until completely dissolved.
When the sugar dissolves, remove the pan from the heat and pour in boiling water. Here you have to be careful, do not hold your hands over the pan, so as not to get burned by the steam!
Add honey and spices and put the saucepan back on the fire. Mix and add soda. The mixture will foam and rise, stir without stopping.
Add the butter bit by bit and stir until it melts. Remove the saucepan from the heat and let the mixture cool to about 60 degrees. We drive in the egg, without ceasing to stir so that the egg does not curdle, we begin to add flour in parts, then knead the dough on the table. More flour can be added. The more flour, the denser the dough will be. The dough is sticky. I wanted soft gingerbread, so I did not add much flour.
Wrap the dough in cling film and place in the refrigerator overnight. This dough can be stored up to 3 weeks in the refrigerator, it is very convenient. I lay there for 4 days, and at the first opportunity I took up baking.
To ensure that all the gingerbread cookies are the same thickness, I use a rolling pin with rollers. I set the layer thickness to 4 mm.
Select the required forms. Roll out the dough, cut out the gingerbread cookies and bake at 200 degrees for 8 minutes. Gingerbread cookies are baked very quickly.
It is convenient to roll out the dough on baking paper and bake on it.
When the gingerbread cookies have cooled down a little, remove them from the paper, they move well.
These are porous gingerbread cookies with burnt sugar inside.
I'll make the frosting. I cook the frosting.
You don't need to beat anything! Use a fork or silicone spatula. If you have such a nozzle in your kitchen machine, then you are lucky! She will do all the work for you!
The finished glaze looks like this: it is thick and suitable for painting, inscriptions and contours.
To fill the background, dilute the glaze with either egg white or just water, add it drop by drop and look. If the glaze, after mixing, loses stains on the count of 10, then it is ready for pouring.
Color the icing in the desired colors.
We apply the fill to the gingerbread in accordance with your sketch. SECRET! To make the icing shine, after applying the filling, place the gingerbread cookies in the oven for 3 minutes at 50 degrees, it will dry quickly and retain the shine.
Apply the final touches and leave the gingerbread cookies to dry. On each bear, I wrote the name of the baby who will receive it.
Today I have for you unusual recipe gingerbread for painting, but its unusualness lies in the method of preparation. This recipe for gingerbread dough is not the easiest, so I definitely do not recommend it to beginners. You will have to tinker with the dough here, but I liked the taste of them even more than honey ones. If you love to bake and are not afraid complex recipes I recommend trying it.
According to this recipe, you will get really correct gingerbread cookies at home, the surface of which will be perfectly flat. And this means that the drawing will fall on them just perfectly.
I made them for the birthday of a child, so I needed beautiful gingerbread cookies on a stick that I could stick in a birthday cake. We decided in advance that we needed Minions gingerbread, but in addition I made two more Peppa Pig. How to paint them, without special stencils, I will also show you soon, but not today. You can make small cookies from the rest of the dough, believe me, it will turn out very tasty.
Read this recipe homemade gingerbread you can below, and thanks to step by step photo You can also see everything visually. As for me, this is very convenient, especially when the recipe is not easy.
And knowing how to cook gingerbread, they can easily be made for someone as a gift. I also like that after painting they turn out to be very elegant and unusual, and hardly anyone can refuse such original treat. Recently, they began to give them for the holidays, in my opinion, such edible "postcards" are much better than ordinary ones.
I also suggest looking, which is also suitable for glaze painting. And it's much easier to prepare. So the choice is yours.
Ingredients:
- Sugar - 250 g
- Boiling water - 100 ml.
- Butter - 100 g
- Soda - 0.5 tsp
- Salt - ¼ tsp
- Ginger - 0.5 tsp
- Cinnamon - 1 tsp
- Nutmeg - ¼ tsp
- Egg yolk - 1 pc.
- Flour - 380 g
How to cook gingerbread at home
So, let's get started, first I'll show you how to make dough for gingerbread at home. To do this, I take a saucepan with a thick bottom, and pour all the sugar into it. Then I send it to medium heat to melt the sugar. At first, I do not mix it, but let the bottom part melt a little. After it has begun to melt, I begin to stir a little with a spatula, thereby helping it to melt more evenly. It is very important that this mass does not burn, otherwise the gingerbread cookies will have a bitter aftertaste.
Constantly stir and do not add fire. You don’t need to cook caramel for a long time, just enough to melt the sugar and remove the saucepan from the heat.
At this time, the water in the kettle should boil, because we need boiling water. Next, I introduce 100 ml into the caramel in a thin stream. boiling water. It is very important at this time to actively stir the mixture with a whisk or spatula, otherwise the water will harden the sugar and you will not get the desired consistency. When pouring boiling water, be careful, as caramel has a very high temperature, so when adding liquid, it will bubble and boil strongly, so do not burn yourself. It is advisable to use tacks in this process.
When I introduced all the boiling water, and the mixture turned out to be dark in color and completely homogeneous, I send the pan back to the fire and add butter to it. Next, I melt it. When the butter is melted, add soda, salt and spices.
In terms of spices, everything is individual here, I take cinnamon, ginger and nutmeg. Additionally, you can add anise, cardamom and allspice, but in very small quantities.
From heating, the soda begins to react, and the mass will rise with a hat of foam. Next, I leave the mass to cool, after which the cap of foam will settle.
After cooling, the color of the caramel became even darker. Then I add one egg yolk and mix again.
After that, I begin to add flour and knead the dough. Flour needs about 380 - 400 grams, since the exact amount depends on its variety.
I do not recommend hammering the dough with flour, it should remain soft and slightly sticky. Then I wrap it in a bag or in cling film and put it in the fridge. It should ripen in the refrigerator for at least a day. By the way, you can store it in it for up to a month, and if you freeze it, the period will increase to three months.
I take it out of the refrigerator and spread it on a silicone mat sprinkled with flour, on which I will roll it out. If you don’t want to, then transfer the cut products onto parchment, then you can immediately roll it out on it. Now I will show you how to make gingerbread cookies with your own hands, without additional stencils and molds.
I also need two strips of the same thickness, but I use children's books, the thickness of which is absolutely the same and is 5 mm. I cut off a piece of dough, put books on the sides and roll it out with a rolling pin. Thanks to books, the thickness of the rolled dough will be the same on all sides, and this is important for such baking.
Now I look for any drawing on the Internet and print it in the right size, and then cut it out along the contour or leave a couple more millimeters. You can also use ready-made molds and stencils for gingerbread, but I didn’t have exactly the ones I planned to do, so I made the blanks myself. I sprinkle the rolled out layer with a little flour so that the paper does not stick. And after that, I lay out the prepared paper blanks and cut them out with a knife according to their shape.
Now I very carefully transfer them to a baking sheet so as not to deform. As I already wrote, if you don’t want to bother with this, then immediately roll it out on parchment. That's the whole delicious recipe. painted gingerbread, but now I heat the oven to 180 degrees and set the gingerbread cookies to bake for 6 - 7 minutes. It is important not to overcook them in the oven, otherwise they will become hard.
As soon as I took them out of the oven, I take long wooden skewers and insert them into the gingerbread cookies, because after cooling I can no longer do this. I do this in order to decorate the holiday cake with gingerbread after painting. If after baking they are deformed, then there is little flour in the dough, and if they bubble, then a lot. Now you know how to bake delicious homemade gingerbread for kids to enjoy.
This gingerbread recipe for painting is perfect. And I'll show you how to do it soon. I hope you decide and try these gingerbread cookies, because they are very tasty and even such a laborious cooking process is worth it. Enjoy your meal!
Grind the yolks with 1 cup sugar and cinnamon.
And add soft margarine.
Thoroughly grind until smooth.
Heat 1 cup boiling water, cover and place near the stove.
Melt 1 cup sugar in a dry saucepan.
Pour boiling water in a thin stream, stirring until the sugar is completely dissolved.
Pour the hot syrup into the yolk-margarine mass, stir well.
First, add a little sifted flour mixed with soda, stir well.
And add flour so that you get a soft and elastic dough.
Everyone's flour is different, so look at the dough. It took me 800 g of flour. You can get more or less.
The main thing is that the dough stops sticking to your hands. Do not fill the main dough with flour, otherwise the gingerbread cookies will turn out tough.
Further, if the gingerbread is with filling, then roll it out to a thickness of 0.5 cm. If without filling, then 1 cm.
Now I will show you my options for gingerbread.
Roll out a piece of dough into a rectangle, cut into strips. Put any filling on one edge. Close with the other end of the dough, pinch the edges. For beauty, you can go along the edges with a fork.
I have pumpkin jam and curd filling (cottage cheese + sugar + cocoa).
Or cut out circles from the dough with a glass.
We put another on one circle, pinch the ends.
Here is a slightly blurry photo, but I still wanted to show it.
The child will cope with this task. My little daughter helped me.
Put the gingerbread cookies on a baking sheet with parchment at a distance from each other.
Bake in a preheated oven at 180 degrees for 15-20 minutes (depending on size).
While the cookies are baking, prepare the frosting.
Bring water to a boil, add sugar little by little, dissolving it thoroughly.
Hot gingerbread immediately cover with hot icing in several layers. The layer is dry - smeared again. I prefer using a silicone brush.
When the gingerbread cookies have cooled and the icing has dried, put them in a bag. The longer they are kept, the better.
This is a gingerbread with pumpkin jam.
You can cut out shapes for cookies. Call your kids, let them help you cut and fantasize.
And you can make volumetric figures.
This will be a saucer.
To do this, wrap the saucer with foil, turn it upside down, put a thinner layer of dough on top.
Go around the edges of the saucer with a knife, cutting off unnecessary dough.
Carefully transfer the saucer to the baking sheet.
Make a cup the same way.
Wrap with foil, turn upside down, cover with dough, press down with your hands, pressing the dough well into the cup.
Bake in a preheated oven at 200 degrees for 15-20 minutes.
Then, while the gingerbread is hot, carefully separate it from the mold, remove the foil. From the outside, cover with glaze, cool. On the inside, you can decorate with both icing for painting gingerbread cookies and melted chocolate.
Here I have a cup on a saucer and a round cookie.
These are very tasty gingerbread cookies, very soft. The cup and saucer are crispy. I rolled out the dough for them thinner so that it holds its shape.
With this test, you can turn on all your imagination, you can call the children for help.
Thanks for the lappl1 culinary test recipe from Khlebochka.ru