19.12.202027.05.2017

When you want to please your loved ones and bake them something truly fabulous, you can safely try to bake a gingerbread house. This delicious dessert does not require special skills in baking, however, you will have to devote some time to it to create a real delicious fairy tale.

Gingerbread house recipe step by step

The gingerbread house itself "Skazka" consists of three main components:

Suitable small multi-colored sweets;
Protein glaze (icing);
And gingerbread base.

From sweets, ready-made round candies like M & M "s are best suited. But the icing and dough need to be prepared.

Preparing the dough for the gingerbread house:

There are a lot of options for a suitable dough for a gingerbread house. The main condition is, when choosing a recipe, that the dough is plastic and shapes can be cut out of it. For this purpose, you can use it with a minimum of ingredients, or you can knead the traditional dough for the New Year's gingerbread house.

Option 1. Honey-spicy dough

You will need:
3 cups sifted high-quality flour;
4 tablespoons of honey;
100 g of dry granulated sugar;
50 g fat butter;
2 eggs;
1 teaspoon (without a slide) of regular baking soda;
2 tablespoons (optional) cognac;
50 ml of water;
1 teaspoon spices (cinnamon, cloves, cardamom, ginger, nutmeg);
baking sheets;
parchment paper;
Gingerbread house templates.

Step by step cooking:

Pour water into a deep bowl. Send honey, sugar and butter here.

All ingredients must be heated. It is very important to ensure that the mixture does not boil. The approximate temperature of warming up is about 70 degrees.

Then spices and half of the measured flour must be sent to the mass. We do not remove from the fire!

Stirring quickly with a spoon or spatula, you need to brew the dough, avoiding the formation of lumps.

Advice. If, nevertheless, lumps could not be avoided, a sieve can save the situation. Just wipe ready mix through it, and the mass will become evenly homogeneous.

In this form, the future test must be allowed to cool. Then eggs and cognac are sent here.

And only then the remaining flour is added to the dough. At this stage, it must be kneaded well so that the mass is very smooth.

From ready dough roll up the ball, wrap it with cling film and send it to a cold place for 1 hour.

After that, you can cut out the future details of the house from the dough by rolling it out and using the templates.

It is necessary to bake all the details on a baking sheet covered with parchment, in an oven heated to 190 degrees, for 15-20 minutes.

Important! Make sure that the cakes do not dry out. When hot, they should be soft and only after cooling, the pastry hardens.

Option 2. Honey-ginger dough

You will need:
250 g fresh fat butter;
1 glass of dry granulated sugar;
80 g of natural honey;
2 fresh chicken eggs;
750 g of sifted high-quality flour;
1.5 tablespoons of ground ginger (can be replaced with fresh root, grated);
1.5 teaspoons of soda;
1.4 teaspoon of cloves;
1 teaspoon lemon juice;
baking sheets;
parchment paper;
Templates for the walls of the house.

Cooking:

Putting a deep bowl on water bath, mix sugar, spices and honey in it. The mass must be stirred frequently until the sugar is completely dissolved. After that, here, without stopping to warm up the mass, add eggs and butter. Now you need to mix everything well so that the dough turns out without lumps.

Next, add soda to the brewed dough and mix well again. And the final stage in the preparation of future cakes is the addition of sifted flour to the mass. After that, everything must be kneaded until the dough begins to lag behind the walls of the bowl.

In this form, the dough rolls into a ball and cools.

At this time, you can prepare a baking sheet and oven. We heat the oven to 180 degrees, and cover the baking sheets with parchment paper.

You will need more templates for the house. You can choose any options.

After that, the chilled dough needs to be rolled out and cut out of it for the design of the future gingerbread house. Bake individual parts for about 7 minutes.

Well, when all the cakes are baked, they need to be connected with the help of glaze, and then decorate.

Preparation of glaze (icing)

You will need:
1 egg white;
150 g of sifted powdered sugar;
1 teaspoon lemon juice.

Note: all components are listed in minimum proportions and the required amount can be calculated based on how much finished glaze you need for decoration.

Cooking:

Using a whisk, beat the chilled protein, without trying to achieve a strong foam. The mass itself should be just frothy and white.

Then you need to add to the protein powdered sugar and mix everything well.

At the end, add lemon juice to the icing and stir thoroughly again.

Assembling the house

Now let's figure out how to make a gingerbread house. To connect all the details, it is necessary, along the edge of the cake, to generously apply icing and attach to it the necessary detail of the future gingerbread house. In this form, the cakes to be connected must be held a little so that the icing grabs.

This is how all the details are connected: walls, roof and so on.

Then the house can be decorated.

To do this, the glaze is applied to a pastry bag with a not very thin tube nozzle. Drawings can be applied both to the already formed gingerbread house, and to its individual parts.

How to do it depends on your imagination. You can draw stripes, spirals, snowflakes, snow and other decorative elements. Well, on top of the finished gingerbread house, you can generously sprinkle with small sweets.

Here are some options for decorating an elegant dessert.

After that, the finished gingerbread house fairy tale can be served for the festive New Year's table. Surely, it will become one of the main decorations of the upcoming feast. Perfect for Christmas too!

By the way, with the help of these ingredients you can make not only a gingerbread house, but also bake gingerbread cookies and even Christmas tree decorations.

It all depends on your imagination and mood for the upcoming holiday magic, which will certainly happen if you really, really believe in it.

The word "gingerbread" comes from the word "spice", the presence of which is a distinctive feature of the gingerbread dough. Gingerbread is one of the oldest delicacies in Russian cuisine. In the old days they were made of different sizes and shapes, decorated with intricate patterns. Today, cakes are also made from gingerbread dough.

Cooking gingerbread dough

In the old days, sugar was brought from distant countries and was very expensive, so gingerbread dough was made exclusively with honey. Currently, gingerbread is made both on sugar and on a mixture of granulated sugar with honey and molasses. Depending on the content of sugar and honey in the dough, it has 3 varieties and is honey, sugar (made without honey) and honey-sugar. To prepare honey-sugar dough in a custard way, you will need: - 3 cups of flour; - 3/4 cup of granulated sugar: - ½ cup of honey; - 20 grams of butter or margarine; - 2 eggs: - ½ teaspoon of soda; - 1 teaspoon a spoonful of spices in powder; - ½ cup of water. As spices in the gingerbread dough, you can add cardamom, dry mint, cinnamon, nutmeg, cloves, star anise, ginger, coriander. The amount of flour in the dough depends on the thickness of the syrup and honey, as well as the amount of fat and eggs. Put honey, sugar, and water in a saucepan. Mix everything well and heat over low heat to 70-75 ° C. Then add half of the sifted flour and finely ground spices in a mortar and mix everything with a wooden spatula or spoon. This must be done very quickly. If, pouring flour into hot syrup, leave it unstirred for 1-2 minutes, then lumps form, which are extremely difficult to stir. Then cool the kneaded dough to room temperature, add eggs, softened butter, soda, remaining flour and mix until a soft dough is obtained. It should be immediately cut and baked gingerbread.

How to make gingerbread dough the easy way

Put honey in a bowl or saucepan, add softened and well-mixed butter, eggs, spices and mix everything for 1-2 minutes. Then add the pre-sifted and mixed with soda flour and knead not very steep dough. To prepare honey gingerbread dough, 1 cup of honey is taken for 3 cups of flour. For sugar gingerbread dough, you will need 1 ¼ cups of granulated sugar. Candied honey must be preheated until the crystals dissolve, but it should not be boiled. After heating, honey is cooled to room temperature, after which the dough is kneaded. When making sugar gingerbread, mix granulated sugar with water, bring to a boil and remove the foam from the syrup with a slotted spoon. Then put butter or vegetable oil, which can be replaced with margarine, stir and cool the mixture to room temperature. If the syrup is too runny, boil it down until it thickens. Then, while stirring, add spices, eggs to the cold syrup, lastly add the flour mixed with soda and knead soft dough.

KakProsto.ru

Honey gingerbread recipe

Fragrant, melting in your mouth honey gingerbread, the recipe of which is extremely simple - it is this pastry that you want to taste on cold evenings. Well, why not? Let's try to cook them.

How to cook honey gingerbread?

Most often, honey gingerbread is cooked on custard dough - this is classic recipe, that's what we're going to tell you about. The most important thing is to knead the dough well. Whatever honey gingerbread recipe you take, any of them requires you to spare no effort and knead the dough until it starts to lag behind the walls of the dishes and hands. Any honey is taken: mustard, linden, flower, add spices that will add flavor to the products. If you do not have molds for gingerbread, you can bake the whole rolled out layer, then carefully cut it into diamonds or rectangles with a knife and cover with icing on top.

Custard honey gingerbread

The peculiarity of this cooking method is that the flour is brewed and the product rises during baking without any baking powder. If you are preparing homemade honey gingerbread cookies for the holiday, then try to cover them with icing - sugar or chocolate, apply a picture, then your products will bring mood to the house, and you can paint them with the whole family. And who knows, maybe painting honey gingerbread will become your family tradition.

Ingredients:

flour - 1 kg;
sugar - 450 g;
honey - 300 g;
eggs - 4 pcs.;
oil - 200 g;
water - 120 g;
spices - 4 teaspoons.

Cooking

Pour water into a saucepan with a thick bottom, heat it to 60 degrees, add honey, sugar and heat to 90 degrees. Stir until sugar is completely dissolved, add butter, egg, spices to the still hot mixture, mix, then cool to 65 degrees, add flour and knead the dough very quickly. Then roll out the dough on the board. We cut out various figures, put homemade honey gingerbread cookies on a baking sheet and bake at 200-250 degrees for 25-30 minutes. If you decide to cover the gingerbread figures with icing, then send them to dry in the oven for a couple of minutes.

For the glaze, you will need to pour a glass of sugar with 1/2 cup of water and slowly boil until the liquid begins to stretch (like a thick thread). Remove foam periodically. You can add vanillin or other spices to the resulting sugar syrup. With cooled icing, you can paint gingerbread cookies using a brush or a toothpick.

It is worth noting that the tradition of painting is typical for another delicious delicacy - Tula gingerbread, the recipe of which is also in our piggy bank.

Lenten honey gingerbread

This recipe will undoubtedly appeal to those who adhere to a lean diet. Gingerbreads are prepared without eggs, without oil - only honey, water and flour.

Ingredients:

flour - 7 glasses;
honey - 2 cups;
sugar - 1 cup;
soda - 1 pinch;
water - 3/4 cup.

Cooking

Mix honey, water and sugar in a saucepan, bring to a boil, cool slightly and gradually add flour. Knead the dough and let it cool down for 30 minutes. We dilute the soda, mix it with the dough, let it stand for about 10 minutes, then roll it into a layer and cut the gingerbread cookies. Spread on a baking sheet sprinkled with flour and bake for 20 minutes at a temperature of 220-240 degrees. Optionally, you can add spices to the ingredients - cardamom or cinnamon. They add a wonderful flavor to baked goods.

So simple recipe honey gingerbread can also be used for making honey gingerbread with filling. What you fill them with is a matter of your taste. You can try with marzipan or chocolate, with ground nuts or jam.

If you love gingerbread and are always trying to serve it in a new way, then check out the Curly Pinscher cake recipe, in which they are the main ingredient.

womanadvice.ru

Gingerbread cookies are a very popular pastry during the New Year and Christmas holidays. If you have never cooked this delicacy, be sure to cook it, the aroma during its preparation will fill the house with special comfort.

You will need

- 500 grams wheat flour;
- 100 grams of butter;
- one egg;
- 150 grams of sugar;
- 250 grams of honey;
- three teaspoons of coriander;
- a teaspoon of ground cinnamon;
- about three centimeters of fresh ginger root;
- two teaspoons of baking powder;
- 40 ml of lemon juice;
- 100 grams of powdered sugar.

Instruction

Put granulated sugar, honey, coriander, cinnamon and ginger root, peeled and grated on a fine grater, in a saucepan. Put the saucepan on a slow fire, stir its contents and, stirring constantly, bring the mixture to a boil. As soon as the mass boils, remove it from the heat, add the baking powder and beat (the mass should foam very much).
Cool the mass to a temperature of 40 degrees, add the egg, softened butter and flour, knead the dough. It should turn out to be quite thick, and such that it can be easily rolled out with a rolling pin. Wrap the dough in plastic bag and put it in the refrigerator for 30 minutes.
After the time has passed, remove the dough, sprinkle the work surface with flour, put the dough and roll it out to a thickness of four to six millimeters. Cut out the figures with special molds (if there are no molds, then you can simply cut the dough into squares, rectangles, etc. with a knife)
Put the parchment, pre-oiled with oil, on the parchment, lay the resulting figures on the parchment (the distance between the figures should be at least three to four centimeters, since they increase in size during baking). Bake the cookies at 180 degrees for 15 minutes.
Remove the finished cookies from the oven and let them cool. While they are cooling, prepare the glaze: mix lemon juice with powdered sugar. Fill a piping bag with frosting and decorate the cookies. Let the cake rest for 30 minutes for the frosting to dry. Delicious and fragrant gingerbread cookies are ready.

KakProsto.ru

Gingerbread recipe with photos, how to cook on Webspoon.ru

Gingerbread

My passion for gingerbread as well as for cakes does not weaken and I continue my research in the field of gingerbread dough. I cook gingerbread for a long time and a lot, this is one of my family's favorite treats. Based on my own experience, I have the firm conviction that best dough for gingerbread, it is custard, when part of the flour is dipped into a hot mixture of butter, honey and sugar, and the rest is added after cooling. It is also important to let the dough rest in the cold for at least 4 hours, and preferably a day, but if the dough stays for two days, it will not get worse.

I like to give gingerbread. The common opinion about gingerbread as a New Year's delicacy does not meet my sympathy and understanding. Gingerbread cookies are good for any holiday and it depends on you how they will look. Even gingerbreads that are simply cut out with a mold and not filled with icing will cause more sympathy for many than a cake. I baked these gingerbread cookies in the shape of a heart for St. Valentine. I designed gingerbread in this way for the first time, so do not judge strictly.

Cooking recipe "Gingerbread":

Step 1

How to make powdered sugar without a coffee grinder

If using ground spices, combine in one bowl and stir. If whole, then grind in a coffee grinder and sift to remove large particles.

Place sugar, butter and honey in a bowl and add a little salt.

Heat on a steam bath until the oil dissolves, add spices and mix

Add 1.5 cups of flour and soda, mix and leave the mixture to cool to room temperature.

Add eggs to the cooled mixture, mix, add the rest of the flour, make a steep dough.

Wrap the dough in cling film and leave in the refrigerator overnight. Such a dough can lie in the cold for several days, without compromising the quality of the product.

The next day, roll out the dough and cut according to the pattern you need. I used a template for a large heart that I made myself.

Spread products on baking paper and bake at 170-180 degrees for 10 minutes.

Step 10

Gingerbread is ready. Immediately remove them from the paper and leave to cool.

Gingerbread dough custard at home.

Ingredients for gingerbread dough

To prepare the gingerbread dough, you will need products such as flour, sugar and honey. To flavor the gingerbread dough, zest and spices such as cinnamon, nutmeg, ginger, cardamom, cloves, star anise, allspice, coriander, cumin are used. Gingerbread dough is prepared in two ways: knead the dough on cold syrup () or on hot syrup (custard gingerbread dough). Choux gingerbread dough can be prepared according to the following recipe: 3 cups flour

1 glass of honey
1/2 cup sugar
50 gr butter
1/2 teaspoon soda
1/2 tsp cinnamon

Pour sugar into honey.

I put butter.

We are preparing a water bath. Pour some water into a saucepan and bring to a boil. We put a saucepan with honey, sugar and butter in it. We heat the mixture.

When the butter is melted, add soda, cinnamon. We stir everything. The foamy mixture brought almost to a boil, remove from heat.

Pour the flour gradually and stir at the same time.

From gingerbread choux pastry you can cook tasty and fragrant

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Gingerbreads owe their name to the spices that must be in this delicacy. In addition to them, initially molasses with honey was also included in the composition, but today sugar is more often used to add sweetness. What is the most delicious and simple gingerbread recipe? You can choose whichever you like from the options below.

How to make gingerbread dough

In general, there are three types of gingerbread dough - sugar-honey, honey and sugar. The latter is made on the basis of zhzhenka, i.e. burnt sugar. When honey is added, it resembles caramel. Often used and whey. In general, making gingerbread dough at home has two main options:

The base is hard, which is convenient for baking various gingerbread houses, snowflakes or stars.
A soft base that is kneaded according to the recipe without the addition of eggs. Only white flour, honey, spices and sugar are used.

Gingerbread dough recipe

As for specific methods of how to cook gingerbread dough, there are also two of them. These are raw and custard methods. For the latter, the flour is pre-brewed. The starch in its composition partially gelatinizes, as a result of which the gingerbread cookies do not stale for a long time. According to the raw method, treats are loose in texture, but viscous. You can choose a specific recipe for gingerbread dough from the rating of the most popular.

Goat dough

Cooking time: 1 hour 35 minutes.
Servings: 10 persons.
Calorie content of the dish: 359 kcal.
Purpose: for festive table/ for tea.
Cuisine: Russian.

Roe deer are those classic northern Christmas cookies. They are also prepared on the basis of gingerbread dough. Goat biscuits themselves are often made in the form of animals. It is believed that they protect the house from evil spirits. Goat dough for gingerbread is based on sugar and honey. As a composition for dry perfumes, i.e. flavoring additives, take a mixture of nutmeg with cinnamon and cloves.

Ingredients:

water - 2 tbsp.;
sugar - 2 tbsp.;
butter - 100 g;
flour, rye or wheat coarse grinding - 1 kg;
honey - 1 tbsp.;
a mixture of nutmeg, cinnamon and cloves - 1 teaspoon.

Cooking method:

Mix honey, water and sugar in a saucepan, bring to a boil.
Then, stirring occasionally, cook over medium heat until the mixture turns brown.
When the mass has cooled to a warm state, add softened butter with spices, mix.
Sprinkle flour next. Stir again and let cool completely. It is better to leave for an hour in a cold place.
The base should become elastic and soft, then it can be rolled out in a layer and cut out figures.
Bake goat dough for 10 minutes at 210 degrees. Decorate with whipped egg whites.

Dough for gingerbread

Cooking time: 1 hour.
Servings: 20 persons.
Calorie content of the dish: 353 kcal.
Cuisine: European.
Difficulty of preparation: medium.

honey recipe gingerbread also applies to holidays. In Western countries, such a delicacy is already considered a sweet symbol of Christmas. But it is not necessary to wait for this bright holiday if you suddenly want delicious gingerbread cookies. Learn how to make this delicacy. There is one win-win recipe where honey and ginger are mandatory.

Ingredients:

egg yolk - 0.5 pcs.;
salt - 0.25 tsp;
flour - 175 g;
butter - 65 g;
powdered sugar - 75 g for glaze and 100 g for dough;
ground ginger - 1 tsp;
ground cinnamon - 1 tsp;
maple syrup - 2 tablespoons;
soda - 0.25 tsp;
egg white - 0.5 pcs.

Cooking method:

In a bowl, sift flour with soda, ginger, salt and cinnamon.
Add softened butter, icing sugar and maple syrup to the mixture.
Beat the yolk lightly and also add to the flour mass, knead a thick dough, keep it in the refrigerator for half an hour.
Next, roll out the gingerbread base on baking paper with a layer about 5 mm thick.
Cut out figures with shapes, place them on a baking sheet.
Bake gingerbread cookies at 180 degrees. This will take about 10-12 minutes.
Whisk the egg white until stiff, gradually adding the powdered sugar.
Decorate the finished delicacy with protein glaze.

Gingerbread house dough

Cooking time: 2 days 9 hours.
Number of servings: 6 persons.
Calorie content of the dish: 353 kcal.
Purpose: for the festive table / for tea / for children / for the New Year.
Cuisine: European.
Difficulty of preparation: medium.

AT new year holidays the whole house is decorated with a variety of little things, including the festive table. A special place on it is occupied by a gingerbread house. This is a stunningly beautiful Christmas dessert. The dough for the gingerbread house is the main thing, because thanks to it the design of the dessert will not fall apart. The process itself and the technology of how to prepare the base, you will find in the recipe with a photo.

Ingredients:

ground cloves - 0.25 tsp;
egg - 3 pcs.;
egg white - 1 pc.;
honey - 250 g;
soda - 0.5 tsp;
vodka - 50 ml;
flour - 1 tbsp.;
ground ginger - 0.25 tsp;
powdered sugar - 180 g;
cognac - 1 tsp;
cinnamon - 0.25 tsp;
butter - 200 g;
ground cardamom - 0.25 tsp;
sugar - 200 g;
allspice ground pepper - 0.25 tsp;
lemon juice - 1 tsp

Cooking method:

In a small bowl, combine all the spices and grind them well.
Sift flour into another bowl, add soda to it.
Pour sugar into spices, pour in honey and vodka. Add melted butter with eggs to this, beat everything with a fork until smooth.
Next, introduce flour, knead the mass for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Food wrap will work too.
For now, take care of the details of the gingerbread house - draw them on cardboard, cut them out.
In the morning, the base can be taken out of the refrigerator, let it warm up at room temperature.
Next, roll out a layer 0.5 cm thick, lay cardboard parts on it.
With a sharp knife, cut out the elements of the gingerbread house along the contour.
Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them for a day under a towel.
Make a glaze - add lemon juice to the proteins, beat them gradually, pouring powdered sugar, let stand for 1 hour to thicken.
The edges of the parts are slightly “sawed off” with a grater for better fastening, coat these places with glaze. She decorates everything as she sees fit.
After the decorative layer has dried, assemble the gingerbread house. Let the structure stand for 1 day.

Honey gingerbread dough

Preparation time: 1 day 3 hours.
Servings: 10 persons.
Calorie content of the dish: 336 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

No less fragrant are honey gingerbread. They also fit perfectly holiday menu. But besides the table, they can decorate a Christmas tree or give it to friends. The basis for gingerbread decorations is prepared in advance. It should lie down for about a day in order to be completely saturated with spices. So the taste of the finished delicacy will be more saturated, not to mention the aroma. The recipe for honey gingerbread dough will help you in cooking.

Ingredients:

salt - 1 tsp;
cinnamon - 1.5 tsp;
lemon juice - 1 tbsp;
water - 0.5 tbsp.;
soda - 1 tsp;
flour - 4.5 tbsp.;
baking powder - 1 tsp;
egg white - 1 pc.;
honey - 3.5 tablespoons;
granulated sugar - 1 tbsp.;
powdered sugar - 1.5 tbsp;
ground ginger - 0.5 tsp;
cloves - 0.5 tsp;
lemon juice - 1 tbsp.

Cooking method:

Mix honey with water and granulated sugar, put in a saucepan on fire, cook until the latter dissolves.
Next, add all the spices, add the oil and remove from heat when it melts.
Sift the flour into a separate bowl along with baking powder and soda, send to the honey-sugar mass.
Knead the base, roll it into a ball and leave overnight in the refrigerator.
In the morning, roll out a thin layer, cut out the gingerbread cookies and place them on a baking sheet with parchment.
Bake for 5-6 minutes at 200 degrees.
Decorate ready-made delicacies with a mixture of egg whites whipped with lemon juice and powder.

Gingerbread dough in a custard way

Servings: 5 persons.
Calorie content of the dish: 336 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Experienced chefs believe that real gingerbread is made only from choux pastry. Its preparation includes three main stages - brewing flour, cooling and direct kneading. For the first step, you need a saucepan without a lid. In it, molasses with water and sugar is heated, everything is mixed, then cooled to 70-75 degrees. The resulting syrup and brew flour. It is important to mix it quickly so that the choux gingerbread dough does not turn out with lumps.

Ingredients:

soda - 0.5 tsp;
flour - 3 tbsp.;
egg - 2 pcs.;
water - 0.5 tbsp.;
granulated sugar - 3/4 st.;
butter - 20 g;
honey - 0.5 tbsp.;
cardamom, cloves, dry mint, star anise, powdered ginger - 0.5 tsp

Cooking method:

Place water with honey and sugar in a saucepan, mix and heat over low heat to 70-75 degrees.
Next, sift half the flour, add spices, stir quickly with a wooden spoon.
Then cool to room temperature, add the rest of the flour, softened butter with eggs. Stir for about half an hour until a homogeneous consistency.
Roll out, cut into gingerbread molds and bake at 200 degrees. This will take 7-10 minutes.

Raw gingerbread dough

Cooking time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 270 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

The raw method of preparing gingerbread dough differs from custard dough in temperature. In the latter method, the flour is poured into a hot syrup of sugar, honey and water. In the raw method, these ingredients are heated, but then allowed to cool. What is the basis in this case? Its texture is loose and at the same time viscous. It is important to stir the mass thoroughly so that all the sugar dissolves.

Ingredients:

vanillin - 1/4 tsp;
flour - 3 tbsp.;
butter - 50 g;
soda - 0.5 tsp;
water - 0.5 tbsp.;
sugar - 1.25 tbsp.

Cooking method:

Mix sugar with vanillin, pour water, put this mixture in the microwave for 7 minutes, then cool completely.
Next, add softened butter, mix.
Next, add flour and soda, knead the base, then roll it out with a layer about 6 mm thick.
Cut out with molds or a knife, place on a baking sheet.
Bake at 190-200 degrees. The optimal time is 12-14 minutes.

Gingerbread dough without honey - recipe

Cooking time: 2 hours.
Servings: 20 persons.
Calorie content of the dish: 298 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Gingerbread dough without honey is no less tasty and soft, has fragrant smell. Tender it is obtained due to kefir. It also contains soda, which is quenched with vinegar. As a result, the base rises, and the gingerbreads themselves come out tall and lush. Light chocolate taste Cocoa powder gives the delicacy. Its proportions can be changed at your discretion.

Ingredients:

egg - 1 pc.;
flour - 6 tbsp.;
kefir - 1 tbsp.;
cocoa powder - 1 tbsp;
soda - 1 tsp;
sugar - 1 tbsp. for the base, 0.5 tbsp. for glaze;
vegetable oil - 1 tbsp.

Cooking method:

Pour kefir into a bowl deeper, add sugar and butter there, mix.
Then add cocoa powder, egg yolk and slaked with vinegar soda.
Mix until smooth, and only then add flour and knead the elastic mass.
Next, form small balls, put them on an oiled baking sheet, put them in the oven for 35 minutes and bake at 200 degrees.
In the meantime, make the glaze - beat the egg white to a strong foam, gradually adding a glass of sugar.
Put the gingerbread in a saucepan, pour the protein mass.

Shortbread gingerbread dough

Cooking time: 1 hour.
Number of servings: 15 persons.
Calorie content of the dish: 245 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Shortbread gingerbread dough can be categorized as recipes for hastily. The finished base is insisted for only half an hour, and only then it can be rolled out. Baking is soft, tender and crumbly. The store does not go with her in any comparison. The basis of the delicacy is baking, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the delicacy will have a slightly different taste.

Ingredients:

vanilla sugar - 10 g;
flour - 2 tbsp.;
granulated sugar - 4 tablespoons;
butter - 200 g;
egg yolk - 2 pcs.

Cooking method:

Divide the eggs into whites with yolks, grind the latter with sugar.
Next, add softened butter, vanilla sugar.
Gradually adding flour, knead the base. Ready to roll into a ball, wrap with cling film and send for half an hour to the refrigerator shelf.
After the specified time, roll out the molds, cut the gingerbread cookies, bake for 15 minutes at 200 degrees.

Gingerbread dough - a simple recipe

Servings: 12 persons.
Calorie content of the dish: 278 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

A simple gingerbread dough is prepared without honey. Moreover, it is suitable even for creating structures in the form of houses or caskets. To do this, you just need to roll out a layer about 0.5 cm thick and cut out the necessary elements from it. Although just gingerbread cookies will also turn out very tasty. You can decorate them with the same protein glaze or make them with a filling, for example, from jam.

Ingredients:

sugar - 250 g;
salt - 1 pinch;
soda - 0.5 tsp;
water - 125 ml;
egg - 3 pcs.;
butter - 100 g;
a mixture of spices - 30 g;
flour - 500 g;
orange - 0.5 pcs.

Cooking method:

Melt half of the sugar in a small saucepan. Then pour boiling water, cook for a couple more seconds.
Pour in the rest of the sugar, continue to dissolve it.
Next, throw in the oil, spices and orange zest.
Sift flour together with soda and salt, add 1 whole egg and 2 yolks.
Leave the mixed base in the refrigerator for a day.

Sugar honey gingerbread dough

Preparation time: 1 day 1 hour.
Servings: 20 persons.
Calorie content of the dish: 345 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Gingerbread sugar-honey dough is valued for its thick texture, bright taste and amazing aroma. Another advantage is that even without freezing it is stored in the refrigerator for several months. This is very convenient, because you can knead more at once, so that later at any time you can pamper yourself and your loved ones. delicious treat. Yes, and a gingerbread house is also easy to make from it.

Ingredients:

egg - 3 pcs.;
spices - 2 tsp;
honey - 450 g;
quick soda - 1 tsp;
cocoa - 30 g;
sugar - 450 g;
flour - 1.3 kg;
butter - 160 g.

Cooking method:

Fry a glass of sugar in a pan until dark brown.
Next, pour a glass of boiling water into it. Boil until the grains are completely dissolved.
Throw in the rest of the sugar. Stirring, cook until dissolved.
Add honey with butter to hot syrup, add spices, flour.
Next, beat in the eggs, salt and add cocoa and soda, mix until smooth.
Put the resulting mass on a surface sprinkled with flour, gradually knead the steep dense base.
Send to the refrigerator for a day.

Cooking gingerbread dough - the secrets of delicious pastries

It is important not only to combine the products, but also to properly knead the dough for gingerbread. If it is damp, then the cut out figures will begin to spread during baking. Too dry base in the oven will simply crack. To avoid this, cook only with ingredients at room temperature. Too much whipping sugar with butter is also not worth it. For baking, it will take 5-10 minutes, no more, otherwise the products will dry out.

Video: Dough for soft gingerbread

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In the old days, gingerbread was cooked only on honey.(a natural mixture of sugars fructose and glucose), because. sugar (sucrose) and molasses (a product of starch processing) did not yet exist. Nowadays, gingerbread can be sugar, sugar-honey and honey.

After 2-3 weeks, the gingerbread becomes stale and not tasty.

Honey gingerbread, in which only honey is used in the absence of sugar and molasses, is still the best gingerbread; they are not only the most delicious, but also the most persistent in storage. Keep this in mind when preparing your homemade gingerbread products.Preparing gingerbread dough is extremely easy,it consists in simply mixing all the components included in the recipe, most often simultaneously, sometimes (in custard gingerbread) twice - in two steps. However, you need to mix the gingerbread dough into a homogeneous mass very carefully. The dough must be well mashed, especially in large pieces(several kilograms), and then he needs to be given a little "rest", but not more than 15 minutes.The best real gingerbread -custard gingerbread, they are prepared from choux gingerbread dough, which is prepared in two steps; easier to prepare, but significantly losing in taste and storage stability -raw gingerbread, for which the dough is prepared in one step, which is convenient for industrial productions. home cooking any gingerbread dough is always very simple - after allGingerbread dough is one of the easiest to make.; the main thing is to mix it well and rinse it. Of course,at home you only need to cook custard gingerbread. You can't make a good gingerbread without honey.

1) Thinking over the construction and design of the future house or palace, or castle, or an unprecedented fantastic building.
2) Building design. Drawing in pencil on thick paper (whatman paper) or cardboard drawings of all gingerbread details on a scale of 1: 1.
3) Cutting with scissors from ready-made drawings of paper or cardboard templates.
4) Cooking gingerbread dough, rolling it into layers to the desired thickness.
5) Cutting out all the gingerbread details from the layers of dough with a knife according to the superimposed patterns.
(From the remaining scraps we sculpt small gingerbread cookies, which we bake together with the details.)
6) Baking carved gingerbread details of the structure.
7) Preparation of sugar fondant for gluing parts when assembling a house.
8) Assembling the house by gluing parts with hot sugar fondant.
9) icing preparation, confectionery mastic etc., necessary for decorating the house.
10) Decorate the assembled gingerbread house to your own refined taste and use all your unbridled artistic imagination.

Previously, candles were often placed in gingerbread houses so that the windows glowed in the dark.
In our time, it is recommended to place a small flashlight in the house, loosely wrapped in a thin cloth for light scattering.
It is better if this fabric is yellow or orange.

real gingerbread dough is prepared only with honey and sour cream(no added sugar or molasses and no artificial leavening);
- in all cases, to obtain a good gingerbread loosening, add 4 tbsp. spoons vodka, cognac or rum per 1 kg of flour;
- if you have to use sugar (sucrose) instead of honey, try to replace it in the same amount with natural natural sugar fructose(fruit sugar);
for real gingerbread take only butter(but not margarine and not vegetable oil);
real gingerbread dough should only be custard(and not raw);
icing for gingerbread must be only real(cooked with beaten egg whites, not water, and preferably not sucrose, but fructose).
It is even better to glaze the gingerbread with honey boiled to a caramel state, mixed during boiling with a small addition (about 10%) of some acidifier (cranberry juice or other sour berries and fruits, lemon, etc.; or you can add a little strong solution of citric acid ) is an ancient traditional way and he is the best.
Very good results are obtained by adding various powdered dried berries to the gingerbread dough, as well as finely grated nuts - experiment with their additives, and your gingerbread will surpass all others in taste!
Also, finely chopped with a knife (or passed through a meat grinder) can be added to the gingerbread dough. dried fruits(raisins, dried apricots, dates, prunes, etc.) - gingerbread will be even tastier.
Surprisingly, lower grade flour gives better results in gingerbread.
Any gingerbread is flavored herbs or crushed spices. This is an important part of the preparation.
DRY PERFUME- Russian confectionery designation for a set of spices used in confectionery production, especially in gingerbread.
Dry perfumes include (according to Pokhlebkin): cinnamon, black pepper, allspice, star anise, cloves, anise, ginger, coriander, lemon and orange peel, calamus, nutmeg, nutmeg, vanilla.
Typical for a good gingerbread dough is a whole mixture of spices: cloves, cinnamon, ginger, anise, coriander, cardamom, nutmeg, a little black pepper, red pepper and salt, all crushed into powder.
Also add crushed bitter almonds, lemon and orange zest.
Dry perfumes (flavoring additives) are laid at the dough kneading stage so that they properly soak the gingerbread dough with their smells.
You can use the compositions offered below or come up with your own branded one - the main thing is that the prepared spices should be pleasant to you when ready and mixed.
If any component seems out of place or you just don't like its smell, change it at your discretion.
- 35% coriander,
- 30% cinnamon,
- 10% cardamom,
- 10% nutmeg,
- 5% cloves,
- 5% star anise,
- 5% allspice
Usually, 1-2 tsp are laid for 1 kg of gingerbread dough. mixture, necessarily pounded into the smallest dust.
(how much of this mixture to lay in the dough - this is decided according to your own taste, i.e. for the first time just add a little, sniff and try the dough, in the following preparations we lay according to our own experience)
- as additional elements in the gingerbread dough, you can add crushed lemon zest, orange, roasted and then grated nuts (for example, walnuts), a little vanilla.
All components must be thoroughly ground into dust and kneaded into the dough when it is still quite liquid.
Good results are obtained by an additional supplement of 1-2 tbsp. spoons of good cognac or rum per 1 kg of flour. Or part of the water can, according to taste, be replaced with good fortified wine (sherry, port, nutmeg, tokay, various dessert wines).

 SOME MORE OPTIONS OF gingerbread dry perfumes
These and other variants of gingerbread mixtures are used mainly in the confectionery industry, where 1-2 teaspoons of powder are used per 1 kg of dough.
1st OPTION (in teaspoons):
- cinnamon - 4,
- star anise - 2,
- nutmeg - 1,
- ginger - 1,
- Jamaican pepper - 1,
- orange zest - 1,
- nutmeg color - 1/2,
- anise - 1/2,
- black pepper - 1/2.
2nd OPTION (in teaspoons):
- star anise - 3,
- anise - 2,
- cinnamon - 2,
- ginger - 1,
— lemon peel — 1,
- cloves - 1/2,
- nutmeg - 1/2,
- cardamom - 1/2.
3rd OPTION (in teaspoons):
- cinnamon - 4,
- star anise - 2,
- nutmeg - 1,
- ginger - 1,
- cardamom - 1/2,
- cloves - 1/2,
- lemon zest - 1/2,
- orange peel - 1/2,
- orange zest - 1/2,
- black pepper - 1/2,
- Jamaican pepper - 1/2.
NOTE.
Confectionery spice mixtures are used in many types of baking.
They usually include various options spices such as anise (cookies, gingerbread, gingerbread); star anise (cakes, cookies, muffins, gingerbread); vanilla (all baked goods, cream, cakes, curd products); cloves (gingerbread); oregano (pizza); ginger (cookies, gingerbread, sweets, marmalade, jelly; an obligatory component of “dry spirits”); cardamom (cakes, cookies, honey cakes, gingerbread, pies from yeast dough); coriander (bread, cookies, gingerbread, gingerbread); cinnamon (cookies, rolls, biscuit, gingerbread, gingerbread); lemon balm (cakes, pastries); nutmeg mixed with cinnamon, cloves, cardamom, star anise (gingerbread, gingerbread, cookies); black pepper (gingerbread); allspice or Jamaican pepper (gingerbread; included in the "dry spirits"); cumin (bread, cookies, gingerbread, buns, bagels, cheese sticks, cheese and cheese biscuits); saffron (as a flavoring and yellow dye for Easter cakes, muffins, rum babs).

 Baking powder. Good results are obtained by replacing baking soda with ammonium carbonate or a mixture of soda and ammonium 1: 1 (baking powder). Soda slightly changes the taste of the dough and does not change its color; ammonium does not give the dough any aftertaste, but gives the eggs included in the dough a slightly greenish color (this is completely harmless, and it is imperceptible to the tinted dough).

 If you find rye flour failed or it is not provided in the recipe, then you can tint the dough:
- burnt sugar (burnt sugar) - burnt sugar is added in the form of a thick syrup along with spices to a still batter;
- grated chocolate or cocoa powder;
- various dry berries crushed into a fine powder (tinting with berries is the best option).
All coloring additives are added at the beginning of the dough kneading.

The filling for gingerbread (not to be confused with the layer) can be thick fruit jam, jam, jam well strained from the liquid, as well as marzipan or nuts passed through a meat grinder, thoroughly mixed into a thick mass with whites whipped with sugar. It is useful to add to the filling a small amount of good cognac.
The filling is placed in products before baking in a thin, even layer and the edges of the dough are carefully pinched until completely tight.
In the manufacture of printed gingerbread with filling, a layer of dough is laid in a greased gingerbread mold, then the filling is applied (make sure that the filling does not fall on the edges), it is closed with a second layer of dough and everything is carefully pressed into the mold for good printing of the relief (a press is used when making large gingerbread cookies). ). Then the form is tipped over, the gingerbread is released and sent for baking.

When baking parts for gingerbread houses, the filling is usually not used. For large gingerbread houses, assembly parts can be layered by gluing them from 2 or more baked thin layers (6-8 mm thick), then trim the edges of the glued part with a knife (chop the resulting trimmings and use for decoration).

 Gingerbread products should be baked well, but should not be baked for a long time, otherwise their taste deteriorates - gingerbread dough is one of the fastest baking.

 Gingerbread products should be stored in a cool, well-closed place.
It is best to store gingerbread wrapped with paper in a wooden or metal box, in which several apple slices are placed - then they do not get stale for a long time, they retain their taste and aroma well.
ADVICE. If the gingerbreads are dry, they can be grated, mixed with a mixture of condensed milk and butter softened at room temperature (1: 1 by volume) and cook delicious potato cakes (it is advisable to add a little cognac to the mixture).

Gingerbread dough recipe

Products and units of measurement	Number of products for the test
Products and units of measurement	honey	sugar	honey sugar
Flour, tea glasses (250 ml)
Sugar (preferably fructose), tea glasses
Honey, tea glasses
Butter (or margarine), g

Soda, teaspoons (or for honey dough sour cream - 50-150 g without adding soda) In all cases, for good loosening, it is very useful to add 2 tbsp. spoons of vodka, cognac, rum.
Chopped spices, teaspoons
Water (or kefir, curdled milk, fermented baked milk), tea glasses (when adding vodka, cognac or rum, the amount of water decreases accordingly)
The output of the baked billet, g

Depending on the content of sugar and honey, the main gingerbread dough has three varieties: honey dough, sugar (without honey) and honey-sugar.

The dough can be prepared in two ways: raw and custard.

· Gingerbread made from raw dough dries quickly and becomes hard.

Gingerbreads made from choux pastry are much tastier, remain fresh and fragrant for a long time

ESSENTIAL NOTE FOR HONEY TEST:
Real gingerbread is prepared without chemical leavening agents (without additives of soda, ammonium carbonate, etc.).
Preparation of gingerbread dough only on honey (without sugar or molasses) with the addition of thick (fat content of at least 20%) sour cream after brewing and cooling the dough, 100-300 g per 1 kg of flour (the amount of sour cream is selected according to the resulting dough consistency) makes the addition of baking powder not necessary.
In combination with honey, sour cream gives a slight fermentation, accompanied by a slight gas formation, moderately, almost imperceptibly loosening the dough. It is this slight loosening that creates the special consistency of a real gingerbread dough.
For additional loosening, it is always useful to add 4 tbsp per 1 kg of flour. spoons of vodka or cognac, rum.
The addition of soda to such a dough will prevent "gingerbread" sour cream and honey fermentation.

The main thing is that any gingerbread dough should be thoroughly kneaded until the products are evenly distributed in it, i.e. until complete homogeneity is achieved.
Active kneading the dough with your hands can take from 10-20 to 40 minutes.
The better the dough is washed, the softer and more magnificent the gingerbread will be.
Cooking dough in a custard way(the only way to cook real gingerbread!)

Put honey, sugar in a saucepan, pour water and heat to 70-75 ° C, add half of the sifted flour and finely ground spices and quickly mix with a wooden spatula or a strong spoon.

If, pouring flour into hot syrup, leave it unmixed for 1-2 minutes, then lumps will form, which will be difficult to stir.

The kneaded dough must be thoroughly cooled to room temperature (so that it does not feel any warmth! - this is important), only then add eggs, fat sour cream (from 100 to 300 g per 1 kg of flour - according to the consistency of the dough) or baking powder, flour residues and knead until a soft dough is obtained (depending on the amount of dough, knead vigorously for 10-20-40 minutes).

Ready dough should be plastic, not very stick to the table, to the hands and easy to mold.

The washed dough should be immediately cut and baked, otherwise it will drag on and the products will turn out to be of poor quality.
Preparation of dough in a raw (simplified) way
(this method is undesirable, although it is often used)

Put honey in a bowl or saucepan, add pre-crushed butter, eggs, spices and mix everything for 1-2 minutes, then add flour sifted and mixed with soda and knead not very tough dough.

If the honey is candied, it is heated until the crystals dissolve. Honey should not be boiled, as this will lose its flavor. After heating, the honey is cooled to room temperature and the dough is kneaded as described above.

In the manufacture of sugar gingerbread, bring sugar and water to a boil, remove the foam with a slotted spoon, put butter in the syrup, stir and cool the syrup to room temperature. If the syrup turned out to be liquid, boil it down to a test for a thick thread. In a cold syrup, stirring, add spices, eggs, and then flour mixed with soda.

About permissible changes in the recipe

Cow butter can, but is highly undesirable, be replaced with margarine or vegetable oil, since in gingerbread it is not very sensitive. You can cook the dough with twice the amount of fat (including due to the addition of fatty sour cream) or without fat. Gingerbread without fat will, of course, taste worse than with fat.

Eggs in the dough can also be given twice as much or not at all, changing the dosage of water accordingly.

If sugar (sucrose) is used in a recipe, it is always advisable to replace it with the same amount of fructose (fruit sugar).

Gingerbread is usually made with first grade wheat flour, but you can also use second grade flour, the gingerbread will be a little darker. Flour is desirable for certain types of gingerbread premium what is indicated in the relevant recipes; you can make gingerbread from rye pecked flour or from a mixture of wheat (2 cups) and rye (1 cup).

The amount of flour may vary depending on the thickness of the syrup or honey, on the amount of fat and eggs.

Do not knead very stiff dough, as it will not rise well and finished goods turn out to be unsatisfactory appearance and tough in taste. Very soft dough is difficult to shape; when baking, it spreads, and the gingerbread is shapeless and without a pattern.

The finished dough should be plastic, not very sticky to the table, to the hands and easy to shape. Baking soda can be replaced with ammonium carbonate, but it is best to take the same amount of soda and ammonium, this will weaken the taste of alkali and the smell of ammonia in the finished gingerbread.

Dough flavoring and coloring

Gingerbreads made with honey have a strong honey flavor, so they need to be lightly flavored. Gingerbread without honey needs to be flavored much more. Finely ground dry spices are added as aromatic substances. For a mixture of spices, take 35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg and 5% each of cloves, star anise and allspice. You can change the ratio of spices to taste. In addition, for aroma and taste, you can add another 1/2 cup of peeled roasted chopped nuts, peanuts or almonds, candied fruit, lemon or orange zest and 5-10 g vanilla sugar.

If gingerbread is made from dark varieties of honey and dark varieties of flour, then the dough should not be tinted. Gingerbreads cooked on sugar or from light varieties of flour and honey should be tinted with burnt sugar (burnt sugar) to a light brown color.
Zhzhenka is added to the syrup at the beginning of the batch.

It is even better to tint the dough with an additive at the beginning of the kneading of various dry berries ground into powder (choice of berries according to taste and availability).

You can color the dough with the addition cocoa powder or lightly heated in a water bath until softened dark bitter chocolate (65% cocoa and above).

Cutting and baking gingerbread dough

The finished dough is placed on a flat board or table. So that it does not stick to your hands and to the board, sprinkle the board and dough with flour. The dough is shaped by hand in the form of a brick, placed on a floured board, sprinkled with flour on top and rolled out with a rolling pin into an even layer 5-8 mm thick. In the manufacture of gingerbread, the prepared layer 10-12 mm thick can be rolled onto a rolling pin and put on a baking sheet.

If gingerbread or shortcakes are prepared, then the finished layer of dough is cut with a knife or with the help of notches into all kinds of figures. The weight of one gingerbread, depending on the size of the recess, can vary from 20 to 40 g. Some varieties of gingerbread, for example Batony, Tulsky, can weigh up to 100 g.

Gingerbreads are gingerbread products that differ from piece gingerbread in large sizes. Gingerbread is usually a large baked layer with or without filling and decorations, which is already cut into pieces when ready.

Hard gingerbread dough can be placed for baking on a cleanly washed baking sheet without grease, and soft dough on a baking sheet greased with grease, otherwise it will stick to the baking sheet and the products will turn out with large bubbles and torn bottoms.

Before baking, the gingerbread is swept off excess flour and smeared with an egg or better with egg yolks. So that the gingerbread cookies do not move during lubrication, you need to spray the baking sheet with water before laying them.

To speed up the work, grease the entire layer of dough with an egg and, if desired, make various patterns with a fork or a confectionery comb; you can also sprinkle the egg-lubricated layer with peeled, unroasted chopped nuts, almonds, peanuts, and when the egg grease dries, divide the layer with a knife or using notches on different figurines and transfer to a baking sheet.

Small and thin gingerbread cookies are baked at a temperature of 220-240°C for 8-15 minutes, and large products and gingerbread - at a temperature of 180-220°C.

Immediately after baking, wipe the surface of the gingerbread with a soft cloth or brush. This increases the shine of the products.

Glazes for gingerbread
and others confectionery

Glazes cover the surface of flour confectionery products. Glaze is applied to the products with a brush, and then they are dried in a non-hot oven (at 80-100 °).
Glazing products can be done in two ways: simplified or real icing .
Products with real glaze (with egg whites) look prettier and taste better.

Protein glaze (real glaze)
(icing with beaten egg whites is real glaze)

:
- 2 egg whites,
- 1 glass of water,

Boil sugar and water until a soft ball is tested. Whip egg whites into thick foam. The resulting thick hot syrup is gradually (with continuous beating) pour in a thin stream into previously well-whipped proteins, without stopping beating the mass.
Then set aside the mixer (or whisk), add aromatics and food colors to color the glaze in the desired color and, stirring with a spatula, heat to 60-65 °.
After this, glaze the product with a brush, and then dry it.
The glaze will be even better and tastier if in this recipe, instead of sugar syrup, use honey boiled to the desired density.
Gingerbread with real glaze looks prettier, retains its freshness better and tastes better.

Powdered sugar icing
(if the glaze is prepared without egg whites - this simplified glaze)

Ingredients for 200 g glaze :
- 1 glass of powdered sugar,
- 3 tbsp. spoons of water
- aromatic substances and food colorings.

Sift powdered sugar of the finest grinding through a sieve, pour into a saucepan, pour in warm water and add aromatics. Heat the glaze, stirring with a spatula, to 40 °. If the glaze is too thick, add water, and if it is too thin, add powdered sugar.
Glaze can be painted in any color.
To speed up drying and improve the quality of the glaze, instead of water, add 3 egg whites to the glaze (i.e. replace 1 egg white in the recipe for every 1 tablespoon of water).

Chocolate glaze

Ingredients for 270 g glaze :
- 1 glass of granulated sugar,
- 1 teaspoon cocoa powder
- 1/2 cup of water.

Mix sugar with water and cook until a test for a thick thread.
Then add cocoa powder, cool the icing to 60-80 ° C and, in order to cause the sugar to crystallize, periodically lower the spatula or spoon into the icing and rub it against the edges of the pan.
From friction, the glaze becomes lighter and a thin shiny crust forms on its surface, which indicates the readiness of the glaze.

White icing

- 1 protein
- 1/2 cup powdered sugar.
Pour the protein into a small bowl and, whisking it continuously, add, sifting through a strainer, powdered sugar (it must be freshly ground).
The consistency of the finished glaze should be quite thick and at the same time fluid.
To improve the taste, add a few drops of lemon juice.

Strawberry, cranberry, raspberry glaze

- 200 g of powdered sugar,
- 3-4 tablespoons of strawberry, raspberry, cranberry, viburnum or red currant,
- 1-2 tablespoons of hot water.
Sift powdered sugar through a strainer into a small bowl, add berry juice and hot water and rub thoroughly with a wooden spoon until a homogeneous, shiny mass is obtained.
For coloring in pink, gradually add the juice of the berries.

Sea buckthorn glaze

- 200 g of powdered sugar,
- 1 protein,
- 3-4 tablespoons of sea buckthorn syrup.
Egg white beat with a whisk, gradually, 1 teaspoonful, adding powdered sugar.
When the mass becomes lush and white, sea buckthorn syrup must also be gradually added to it.
Even a small addition of this syrup gives the glaze a wonderful delicate color, taste and aroma.
NOTE. If sea buckthorn syrup is replaced with mint syrup, you get mint glaze, which has a delicate light green color and mint flavor.

cocoa glaze

- 100 g of powdered sugar,
- 3 teaspoons of cocoa powder,
- 2-3 tablespoons of hot water.
Mix powdered sugar with cocoa powder, add hot water and grind well.

The process of making gingerbread houses is of the same type and necessarily includes rolling out the gingerbread dough into a layer of the required thickness for subsequent cutting out of it.
When rolling out the dough with a rolling pin into a layer, it is convenient to use the slats of the desired thickness laid on the sides, as shown in the photo.
This allows you to make the layer perfectly even in thickness and with straight side edges (which significantly reduces the number of trimmings when cutting the house).

Details of gingerbread structures are glued together:
- or chocolate heated in a water bath (this is the most convenient to use, strong enough and quickly hardening connection),
- or thickly boiled (caramel) hot sugar syrup with the addition of citric acid (a drop of such a syrup hardens on a saucer; citric acid prevents the crystallization of sugar and is added to obtain a pleasant sweet and sour taste of the syrup),
- or - protein-sugar drawing mass.
It is convenient to use glass jars of suitable sizes, partially filled with water for their stability, as supports holding the parts in the desired position when the gluing solidifies.

White and dyed different colors various patterns are drawn and imitations of snow are made.
For drawing and snow, you can also use the confectionery .

Decorative multi-colored figurines for decorating compositions with houses can be sculpted from densely diluted, from ( ) and from .

Windows of gingerbread houses:
- or before assembly, draw on baked parts ,
- or made in the form of open slots, decorated along the edges or ; they do this more often if they fill the house with sweets, which are beautifully visible through the cut openings;
- or from the inside they close the slots of the windows thin slices marmalade by gluing them :

Aising is a fairly thick plastic mass obtained by rubbing fresh egg white with sifted powdered sugar with the addition of some kind of acidifier for plasticity - lemon juice, dry citric acid, creamer tartar, etc.Sometimes glucose syrup or a little glycerin is added to the mass for greater plasticity, but the addition of glycerin can make the mass too sticky, which makes it difficult to peel it off from the polyethylene substrate. When depositing the mass directly on the surface of the decorated gingerbread, i.e. when subsequent detachment of the icing lace is not expected, the addition of glycerin can greatly facilitate the work.How to work with icing:

1) Draw future patterns on paper or print ready-made templates. It is very convenient to use children's coloring pages as templates.

2) Enclose a drawn paper template under plastic wrap or put it in a plastic "file" (thin transparent bag for documents). It uses the property of polyethylene that it does not stick to anything. To tracing paper, parchment or wax paper products can stick “tightly”, especially if the icing mass is too liquid.

For better subsequent sticking of icing products, a thin layer is applied to the plastic film olive oil(it is non-drying, i.e. non-polymerizing). Sunflower oil is highly undesirable (!), because. upon contact with air, it polymerizes by combining with oxygen and hardens (like oil paint), therefore it can additionally glue the product, especially during long-term drying of large parts.

sunflower oil

3) Freshly prepared protein drawing mass (icing) is placed in a cornet with a suitable nozzle or in a plastic bag with a cut corner (for example, in a document file). The mass should be prepared every time in the amount needed now for work. Storage of the mass can cause undesirable changes in its plasticity, which will have to be corrected by adding either powdered sugar or a few drops of water and carefully grinding again.

The icing mass should not be too liquid - so that it does not blur and lose its shape during jigging, and not too thick - so that it is squeezed out of the cornet without undue effort and does not tear during jigging.

If you prepare a thicker icing mass, you can sculpt jewelry from it with your hands, like from plasticine. You should not sculpt too thick decorations, because. they take too long to dry.

4) The icing is squeezed onto the plastic film along the pattern laid under it. If you have sufficient artistic skills, you can do without templates, freely drawing in mass according to your imagination.

When drawing, you can consistently use icings painted food coloring in different colors, which will allow you to get multi-colored jewelry.

Aising can be deposited directly on the surface of a finished (baked and cooled) sufficiently dry dough confectionery product (gingerbread, including glazed, shortbread), as well as chocolate and other things that can be stored outside the refrigerator.

In no case should icing be deposited on confectionery cream, on biscuit and on other wet surfaces, as well as on products for which storage is required only in the refrigerator. On such products, icing decorations are installed immediately before serving.

5) A film with a deposited pattern (or a decorated confectionery product) is left to dry at room temperature (but not higher than +40 ° C) for 1-2-3 days until the mass is completely dry.

Icing dries differently depending on the size of the part and the humidity in the room. 1-2 days of drying is enough for an ordinary small flower. Large parts can dry up to 5-6 days. To speed up drying, the products can be placed in a warm, dry place with a temperature not exceeding +40°C.

If you want to get a three-dimensional decoration, a film with a deposited pattern is placed for drying on some curved surface - for example, on the side surface of a cylindrical pan, in the spread of an open book, etc.

Properly prepared icing mass (not too liquid) does not flow down on inclined surfaces. If the deposited mass is watery, you should first let it dry a little to the desired thickening (but not to brittleness) in a horizontal position and only then place it on a curved surface.

To obtain openwork spherical products, the protein mass is applied to small inflated balloons lubricated with vegetable oil. After the icing has dried, the balloons are pierced and the deflated shells are carefully removed from the resulting decorations.

6) Dried icing jewelry is carefully removed from the substrate.

It is better to remove products from the substrate at the edge of the table, starting from the corner of the substrate, which is gently pulled down, bending the substrate over the edge of the table edge.

Since icing products are very fragile, they must be prepared with a certain margin in quantity.

Icing jewelry can be glued egg white loosened with powdered sugar, then let dry.

For the manufacture of large volumetric icing decorations, separate parts are made for them according to the drawings, which, after complete drying, are glued into a single product (for example, into the Eiffel Tower - see below).

Broken products are tasty on their own and can be successfully served with tea. It often happens that icing decorations are eaten by family members, especially children, much before they dry out. So a solid supply of prepared icing jewelry never hurts.

The resulting sweet edible lace used to decorate various confectionery products. Ice jewelry can be stored in boxes for a long time at room temperature, provided there is no high humidity.

Ice jewelry should not be stored in the refrigerator, because. after being in the cold, they liquefy. Therefore, pre-prepared icing decorations are placed on cakes only immediately before serving.

Cooking icing
Royal Icing

:
- 1 fresh egg white, carefully separated from the yolk;
- about 250 g of powdered sugar until the desired density is obtained; the powder must first be sifted to loosen it;
- about 0.5 tsp lemon juice or dry citric acid on the tip of a knife, a little more if you want to get a sour taste of icing; add lemon juice towards the end of cooking, otherwise the finished products will turn out to be too fragile;
- for greater plasticity, you can add 1 teaspoon of a strong (saturated) glucose solution to the mass.
NOTE. In the absence of powdered sugar, it can be obtained by sifting granulated sugar through a fine sieve, because. in granulated sugar There is always some fine powdered sugar.

		The egg white is carefully separated from the yolk. Even traces of yolk are unacceptable.
		Beat the protein with a fork until a light foam forms. The task of this procedure is not to beat the protein, but only enough to destroy its structure until it liquefies. Air bubbles in the finished icing mass are not needed.
		Then we begin to gradually add powdered sugar to the protein in portions, each time thoroughly rubbing until smooth.
		In the middle of cooking, add dry citric acid or almost at the very end - lemon juice. By the end of cooking, you can add the desired food coloring.
		Adding powdered sugar in portions, grind and knead until a homogeneous stable viscous plastic mass of the desired consistency is formed. Our icing is ready for making cornet jigging jewelry. NOTE. For jigging with a cornet, the mass is made more liquid, and for sculpting with hands, it is thicker, easily kneaded by fingers. When sculpting with your hands, icing can be dusted with powdered sugar.