Husky
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Husky
Table of contents

Eddie Spence icing
Additional information on mixing icing from Eddie Spence
Powdered protein icing recipe
Learn more on Kneading Protein Iceing in Kenwood Vei
Raw Icing recipe without eggs
Hungarian colored glaze recipe by Vei
Sugar fudge from which you can make icicles from Tortyzhka
How to sow powder through organza
How to sift icing powder without sugar dust Ilona

Topics that may be helpful
Filled icing
Mastic, marzipan
Chocolate

How to take pictures of your cookies
How to process a background in Photoshop

Question answer
How to glue icicles from icing
How to put an icing mesh on a gingerbread
How to apply a smooth icing mesh
How to make icing from albumin
How and what to knead gingerbread dough
How to knead gingerbread dough in a bread maker
How to make a flat cookie surface before icing
How to put vertical elements on horizontal
How to melt shortbread cookies
How to decorate cookies with mastic
How to transfer a drawing to a gingerbread
How to make a lamb out of a flower (photo)
How to rate your work for gingerbread
How to choose the size of the package for the gingerbread
How quickly can you pack gingerbread into a bag
Why do gingerbread cookies get cracked
Cracked gingerbread. Lera Sahara dough. Cause
Why does dough turn oak after baking?
Why do gingerbread cookies become softer after glazing?
Why icicles from icing do not stretch well
Why do gingerbread cookies have a bottom not smooth, but with holes
Why is the dough bumpy after baking
Why are gingerbread cookies bubbling
Why white spots appeared on the glaze
Why icing turns yellow
Why the dye is highly colored after adding it to icing
Why is the seamy side of the carrot going in waves?
Is it possible to save the dough if it crumbles (too much flour)
If you forgot to put soda in the dough
Do I need to mix all the flour into the dough from Gerda
How thick should the gingerbread be rolled so that they are soft
Is it important to observe the proportions of spices to the gram when kneading the dough?
Suggest a recipe for icing cookies (not gingerbread)
Which dough is better for the house, and which for the cookies
What can replace honey in gingerbread dough?
Does the dough harden in the refrigerator?
Comparison of different gingerbread dough
Loose gingerbread recipe
What is the shelf life of gingerbread
The calorie content of the gingerbread, the content of proteins, fats and carbohydrates in it
How can you decorate a gingerbread house other than icing
How can you paint a gingerbread, without raw protein
Is it possible to glue the house with a wet meringue
If icing is frozen

Once again about raw and dry protein
Once again about salmonella
What chocolate to paint so that it does not turn white later
How much to keep the details of the house so that they stick together
Why add lemon juice to icing
Does the powder feel in icing
is it worth buying a ready-made mixture for icing
Beginner questions - where to start decorating
Beginner questions - where to start baking
Beginner questions - where to start baking-2
The story of a beginner gingerbread maker
The story of a novice gingerbread maker-2
For beginners from beginner. About icing
What nozzles are worth taking for painting gingerbread
Where can I buy nozzles for painting
What size forms to take for gingerbread
Where to buy cuttings for gingerbread
Where to buy normal size cuttings
Where to buy cuttings for gingerbread-3
Where to buy cuttings for gingerbread-4, you can order your own forms
Where to get patterns for gingerbread
Why does the silicone baking mat warp in the oven?
Who baked houses in silicone molds
Silicone molds for houses
Is it possible to light a candle in a house, not a garland?
Lollipop windows. How to do?
Is it possible to pre-pack gingerbread
Stand for Christmas trees (photo)
Backing for gingerbread compositions
Should you buy Kopykake
And more talk about Kopykake
What can replace Kopykake

Mole in the house
AND ANOTHER MILLION QUESTIONS AND ANSWERS ON DECORATING GINGERBREADS AND COOKIES. Take a look here !!!!

No spice cookie recipesthat can be decorated with icing and mastic
New Year's assorted valvery
Christmas cookies valvery
Cookies "Gossamer" dopleta
Loose cookies with mayonnaise
Biscuits "Viennese" Lenusya
Cookies "Shaker-puri" Lenusya
Buttons Cookies AXIOMA
Cookies "Easier than ever" Vilapo
Children's cookies "Zoo" Omela
Biscuits "Baby" crumbly Rada-dms
milk biscuits lina
Cookies "Tender feelings" lenkor
Cookies "Breton" Tasha

Egg Free Cookie Recipesthat can be decorated with icing and mastic
Cookies "Maryushka" Elven
Cookies "Funny Bears" + Gala +
Shortbread cookies celfh
Gingerbread Cookie Omela
Egg-free ginger cinnamon dough salomeya29
tuskarora
How to glue icicles from icing
Girls, tell me pliz. I am also engaged in construction here. Already set to dry. And I was faced with the fact that icing is not very good at clinging to the cookie (when gluing). I got out of the situation by wetting the cookie beforehand with vodka. And the joints were also smoothed with a brush in vodka. But when I will decorate and do icicles, what should I do? How did you get out of the situation?
Quote: Lika

Similar, With a barely damp brush, brush along the wall / roof before applying icicles and decorations.
Konstantin
Do you think a whale is mastic?

Cookies, gingerbread, biscotti, meringues. Question answer Cookies, gingerbread, biscotti, meringues. Question answer Cookies, gingerbread, biscotti, meringues. Question answer Cookies, gingerbread, biscotti, meringues. Question answer



Found and described in more detail here 🔗
In the second photo with the penguins, he is not so shiny. Probably the shine depends on how dry the icing is, as well as on the shooting mode, and, I agree with Husky from various additives. Plus, they mostly use dry protein. Maybe he's some kind of special?

tuskarora
Silicone molds for houses
Girls, such a question. That year I made a house out of gingerbread dough. This year I bought silicone molds for the house. For the same forms, I understand gingerbread is not suitable. The dough should pour into the mold visibly. Can you tell me about the test? I already thought of baking some biscuit. But it will break under the weight of the roof. In general, I'm thinking. He can make a cake to the size of the walls and glue the biscuit walls on the cream.
Quote: izvarina.d

tuskarora, I have the same theme! Today I received a parcel from our Lily, thank her very much, and I had the same thoughts about the sponge cake inside. Most likely I will do so. And I will probably bake in the form of shortbread cookies, and I will already make the lining for them. Some parts can be cast from chocolate ...
Let's think together
Yeah, let's think.
Quote: Iza

Oh! So I'm not the only one, I'm playing with a silicone mold for a gingerbread house
I have already tried baking in it according to the recipe for a gingerbread house, everything is almost good, only: - in some places the dough stuck and when it was taken out, it naturally remained on the form; - one portion was not enough for all the molds; - I did not manage to roll out and put in the same thickness, respectively, the thickness of the walls was different (I personally did not like it). Wondering how much you need to fill out the form, to half or to the top? So far, that's all I've encountered.
Quote: izvarina.d

I still lean towards sand dough. And fill, I imagine so, I will be to the brim, then it will be possible to cut, or remove the excess with a grater (probably). You can measure the volume of the mold with water, so that for sure, and knead the dough 2 portions, if it remains, freeze it. It is probably better to grease the form a little.
I have a shortbread dough:

250 g flour
125 sl. oils
1 egg
65 g sugar
1 pinch of salt

Iza, maybe not roll the dough, but distribute it with your fingers, as if pressing it into all squiggles?
And still pulls me to pour a biscuit ...
Quote: Iza

So I first rolled it out, and then I straightened it in shape with my fingers and pressed it. So it stuck
I also thought about the biscuit, but I am 100% sure that it will break and cannot keep its shape.
And about shortbread you need to try ... I have not made friends with such a dough yet
Girls do not suffer! Bake a biscuit! For example this THIS and the roof can be made from puffed rice. Ishwari has this recipe in the Castle cake
here is a quote
Quote: Ishwari

OKCAHKA-71, merci! :about)

Tashi, husky, I tell .. The recipe for Sand with different creams is in our recipes, Cilia, it seems, laid out .. I put fillers as in the recipe - prunes with walnuts, cherries, dried apricots, boiled condensed milk + hazelnuts. On top of the cake, I level the cake first with crumbs, and then coat it - Castle, for example, chocolate + butter, and a pillow of boiled condensed milk + butter.
Around the Castle. The second, third tier and the towers were made from a mixture of puffed rice with marmyshka, I needed texture, so before coating with mastic, I did not level the workpieces in any way, on the contrary, when covering, I pressed it slightly. I had to make false tiers, because the weight was asked for up to 3 kg, and I wanted to make the lock for a long time .. well, plus to try to mold something from rice into a thread was also not possible before. There is a bunch of flowers on the balcony, they asked to make a hint that the prince is waiting for the girl in the castle ..: o))
In the pillow, yes .. the corners are cut off .. it was not possible to make them high, because the height of the cake was not great - there was nowhere to roam ..: o (.

huskycertainly edible !! : o))) Ladies, they say, then these turrets burst like that ... Puffed rice (girls still use a variety of cereals) are mixed with melted sweets. So - yes, it's delicious, while I was making the turrets, I ate the rest myself ..: o) Weight .. for example, the second tier without mastic with a diameter of 16cm and a height of 5cm hung 300g.
elochka26, aha .. it sticks and lets the threads .. so I had to constantly grease my hands and put them into the mold quickly ... But if you make a layer and let it freeze, then you can easily mold and cut out everything you need from it.
viera-link
Girls, hello!
I ask YOUR advice and help ...I baked a house - it is crispy and after cooling it becomes oak. I suspect that the gingerbread should be soft, huh? I will also saturate with syrup, but I'm not sure what will help. I read that the gingerbread should lie down - why?
Is it possible to store it in a bag or is it possible without anything?

It may need to be rolled out thicker and the oven is not long (0.5 cm baked for 20 minutes).
Quote: Cilia

viera-link, All gingerbread recipes for houses are designed in such a way that immediately after baking the dough was hard. This is necessary so that you can assemble the house, glue it. With soft dough, you are unlikely to succeed.
Basically, Christmas gingerbread takes time to "soak" for the dough to "mature", about 2 weeks. During this period, the gingerbread will become softer.
But don't expect them to be as soft as regular store-bought gingerbread cookies. This is a completely different composition of the test, a completely different structure.

At the expense of soaking with syrup, I read this for the first time. Nowhere did I come across the fact that gingerbread was impregnated (I mean, it is Christmas gingerbread).

It is difficult to tell about the baking time without knowing the recipe and baking temperature.
Eyelash, here is my recipe:

honey 150g
sugar 70g
butter 75gr
vanilla 2h l.
flour 380-420g
1-2 eggs
ripper 2h. l.,
cardamom, cloves, cinnamon
bake at 180 degrees
Snowflake_2011
Girls, tell me, please, eh if in a gingerbread house you light a candle for light instead of a garland, nothing will happen to it?
Quote: kleskox35

Snowflake_2011, I would not do this, the house will heat up from the inside, an open fire gives off too much heat, this is not an aroma lamp! Then a flashlight is better!
Thank you very much for your reply . And then I wanted to bake houses for a gift and immediately insert a candle there. Will come without light
rusja
Girls, who bought the silicone mold of "Little Houses" last year tuskarora, izvarina.d, Iza
What were your successes and tricks in making this "semi-finished product"?
Did you cook on a tip to Gingerbread Biscuit? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=85&topic=2216.0
As soon as I saw the "Khutorok" form at natamylove, I immediately fired up to buy it, because I had seen these masterpiece sculptures for a long time at cooking, but I did not dare to bake, but here is just what I need
Therefore, pliz, and for cooking and decorating, who did what
Quote: Iza

Unfortunately, I didn’t succeed very much, therefore I didn’t exhibit it ... or rather it didn’t work at all, the cakes were broken or were twisted, that they could not be adjusted. I haven't tried it this year, although I should have already ...
Ira, isn’t it possible to create solid houses in this form, so as not to cut them, but only to decorate them?
Quote: Iza

I have a form in which the details of the house are baked, and then you collect and decorate them.
I have this form

Cookies, gingerbread, biscotti, meringues. Question answer
So I think to bake the whole houses in it on the principle of a cake.
How do you think it will turn out?
So far I stopped at that gingerbread and honey dough that in the previous post gave a link
Quote: Iza

I think it will work! I am also looking at this form
_Milana_
Girls, ah How to apply a uniform, beautiful mesh on a gingerbread with icing / glaze to make an embroidery-style decoration? Maybe there is some secret or a marking device?
Quote: Husky

_Milana_, I don't have much experience in painting gingerbread in the style of embroidery, but this year I tried it. I really liked to paint the gingerbread cookies in this style. I do not know if there are any devices. I just drew by hand. A disposable bag is taken, the tip is cut off, as small as possible so that the hole is smaller and drawn, and preferably with a nozzle.
Husky, I just here thought that for the first time you can try to gently scratch the mesh on the gingerbread with a needle, and then go icing over it.
Stenciling is much easier!
ychilka
Oh girls. I forgot to put soda in the dough, what should I do now? In the trash?
Quote: Prus - 2

ychilka, try to bake a little gingerbread. If the gingerbread dough is good, use it. If you do not use the house itself, can it be on the substrate (on which the house is attached) and on gingerbread?
Quote: Luciole

The gingerbread will be just oak! I also got so pierced last year. Then I made another batch of dough with a double portion of baking soda, warmed up the dough without baking soda a little in a micron and mixed it very well. Then it lasted for about a day and everything worked out!
Quote: Elya_lug

bake the cakes and sprinkle with custard, there will be a wonderful cake. And for the gingerbread, make a new batch.
Vei
Girls, maybe my question is stupid but with what and where do you knead the dough for gingerbread?
I was going to make a new batch, I want to try different recipes in order to choose the one that I like the most. But while I had such a steep and viscous dough from honey, it turned out that my combine was almost covered, and I'm even afraid to try with my hands. Or are there any secrets?
Quote: Prus - 2

Hands, dear, hands! And while the dough is warm, it gets in the way quite easily! What's with the house - holding on?
hmm, you have to use your hands))))
The structure of the house seems to be holding tight, but the decor is all crumbling. Apparently my beautiful glossy barrels are to blame
Now I will have another oven without coating. So after all, in the comments to the recipes, they also write thanks "for the coating, Icing fits better on it" ... So I hung my ears, and the fact that it not only fits perfectly on it, but also flies off it just as well, I didn't think
Quote: Mona1

Lyubochka, but my handles won't knead like that, they can't knead so hard. So yesterday I divided your recipe into three parts and in three passes my bread maker did an excellent job. I did not knead it with my hands for a second. And one batch in HP lasted about 8 minutes. The dough is in the refrigerator right now, I’ll roll it and bake it tomorrow, it will be clear what it is, I’m doing it for the first time, who knows, it happened, or not. I can, if anyone needs it, describe the technology in more detail.
And today my brand new silicone rolling pin with twisting handles came to me by mail, I’ll just try it out (or if it’s hard to ride, I’ll connect my men. Here is a rolling pin
Cookies, gingerbread, biscotti, meringues. Question answer
Quote: Prus - 2

Lizochka! Good luck - I hold my fists for you and I know that EVERYTHING WILL BE GOOD! Cookies, gingerbread, biscotti, meringues. Question answerCookies, gingerbread, biscotti, meringues. Question answer
Tanyushenka, expensive! Be sure to describe how you did in the Bread Maker - it will be very interesting and useful for girls! I am very worried about your pens, but I hope for your helper boys! By and large - it's for them, let them take part! And the youngest will proudly say that he also put his hand in (and not just wonder, admire, how cool can his mother!)!Cookies, gingerbread, biscotti, meringues. Question answerCookies, gingerbread, biscotti, meringues. Question answerCookies, gingerbread, biscotti, meringues. Question answer
Mona1
Quote: Prus - 2

Tanyushenka, expensive! Be sure to describe how you did in the Bread Maker - it will be very interesting and useful for girls!
How to knead gingerbread dough in a bread maker
Well, Lyubasha, your recipe (Gingerbread dough from Gerda) with my changes.
I counted the ingredients at a third of the prescription amount. For mixing three times in HP (I have HP Panasonic 2501). I fantasized a bit in the recipe and partially replaced the premium flour with whole grain flour. Who does not have, then put the usual one. So:

Wheat flour of the highest grade (Khutorok) - 367 g.
Whole wheat flour - 50g.
This is the approximate amount of flour. (At the end of the batch, I added another 1 tbsp. L. Of premium wheat flour with a slide.)
Honey - 167 g
Eggs - 40g (I beat 2 eggs with a hand whisk slightly so that they mix evenly, weighed and weighed a third on the scales, it turned out 38-40 g)
Sugar - 167g
Butter - 100g.
Cocoa - 17 g.
Soda - 2/3 tsp.
Salt - a pinch
Flavoring Rum (Cognac is possible) - 1-2 drops. Or you can have real cognac or rum 1 tsp.
Cinnamon, cloves, anise, fennel, nutmeg, cardamom - about 1/5 tsp. of each type (I picked up a little with a teaspoon handle). Maybe this is a bit too much, focus on yourself.
I bought not ground spices, but in beans, ground in a coffee grinder.
Ginger - 1 tsp with a slide
zest of 1/3 orange and 1/3 lemon. I rubbed all the lemon and orange at once and divided into 3 piles.
vanilla

1. Heat honey, sugar, butter until sugar dissolves. The mass should not boil, but only warm up. Remove from the stove and allow to cool slightly (at least 68 * C).
2. Mix half of the premium wheat flour with spices, soda, zest, cocoa, salt.
3. Into the honey mass add not whipped eggs, but mixed until smooth, in 2 steps. Add rum (cognac is possible) or flavoring
4. Pour the spicy flour into the HP, pour the honey-egg mixture on top of it and turn on the HP to the Dough mode (in my HP I kneaded in the Pizza mode).
5. Mix the rest of the wheat flour with whole grain, gradually pour into the CP (after the spicy flour has mixed well with the honey mixture, that is, two minutes from the beginning of the kneading), the dough should be dense and elastic. The total time of kneading the dough in the CP was 8 minutes. At the last minute, I added 1 tbsp. l. wheat flour.
As a result, the dough is slightly sticky, I pulled it out of the HP with my hands in flour. After kneading, the dough is warm. Place the dough in a plastic bag and refrigerate overnight. Let it rest and rest.
Quote: Lydia 777

Yes, Tanechka, an interesting idea - kneading the dough in a bread maker, thanks! And cardamom will not be too much 1 tsp? So I would put 1 teaspoon of cinnamon, and 1/5 teaspoon of cardamom. Although everyone has their own taste
Oh, Lida, cardamom, too, like the rest I put, this is ginger 1 tsp. I'll fix it now. Thank you for your comment.
And I really don't like cinnamon. I didn't want to put it in at all, but since it was in the recipe, I did it a bit. And by the way, I like cardamom more.The husband taught, apparently, He puts it in coffee when he cooks in a Turk.
And in HP it is true, beauty. I wanted to split everything in the original recipe by 2 times, but my HP will not pull out a batch of honey dough from 625 g of flour. And 420 g was fine. BUT this is in my HP, and let the girls be guided by their assistants.
Quote: Prus - 2

Tanyusha! : rose: Thank you for the detailed description of the kneading technology, weight breakdown! This is very valuable information, as it will make dough preparation much easier and increase the kneading quality! I think many girls will say THANKS to you!
Quote: Lydia 777

Thank you, Tanya is huge! Our pioneer! Now, as I will make gingerbread dough, I will definitely try it in HP.
Yes, everyone has different tastes. And I drink coffee with cinnamon and put it everywhere - in pumpkin pies, in apple pies, bake apples with cinnamon, etc. And I also like the smell of anise!
[ Tastes could not be discussed ]
Bulka
good evening to all Craftswomen))))) girls, what BEAUTIFUL houses they all have ... today I also collected 4 ... I brought only 1 to mind
Lyubochka, thank you and excuse me, but I like your houses so much that I made the same as yours)))))))

But for some reason, the icicles stretched badly for me ... they do not want to stretch .. tear and some short ones ..... do not tell me why?
Quote: Prus - 2

Alyonochka! Nice to meet you, it’s doubly nice that you liked my creations! As for icicles - maybe icing is thick? Try taking a spoonful of icing and adding lemon juice or water with citric acid drop by drop. And yet - maybe there is a very small hole in the nozzle? Now I went, looked at my nozzle, with which I made icicles - a 1.5 - 2 mm hole. I hook the point to the roof or window and press down on the bag. And I lower the bag down a little more slowly than I press. Well, I don't know how to explain.
Lyubochka, thank you for responding ....... yes, I understand - it's difficult to explain about icing - you need to feel it ..... maybe it was a bit thick .... I'll repeat it tomorrow))
Melrose
Girls, today I kneaded gingerbread dough from Gerda, then went to read the whole topic. And something trembled in my heart - I have almost all the flour mixed into the dough (we can have a couple of handfuls left), and here people write from half the flour kneaded ... I ruined the dough?
Quote: Prus - 2

Every time I have ABSOLUTELY ALL FLOUR interfere! And normal dough!
Quote: ychilka

No, I didn't. The density of flour is different for everyone. I had oak dough after the cold, I warmed it up in the micr for a couple of seconds, then it skated perfectly.
uh, relieved
lungwort
: hi: Girls, I tearfully ask: " Give a tip to Gerda's gingerbread recipe. " Last year I baked gingerbread cookies that are still hard-hard in the box.
Quote: Husky

lungwort, in the topic "We decorate gingerbread cookies," there is a table of contents with all the recipes for gingerbread and cookies from all over the forum. There is also a recipe for gingerbread from Gerda.
Lyudmilochka, THANK YOU VERY MUCH. Climbed ....
julifera
Stand for Christmas tree and cookies with a hole - convenient

Cookies, gingerbread, biscotti, meringues. Question answer

Quote: Ilona

I have not seen this on sale.

This is Teskoma - DELICIA Christmas tree stand:
Cookies, gingerbread, biscotti, meringues. Question answer

And I also keep Christmas trees under such a cover:
Cookies, gingerbread, biscotti, meringues. Question answer

Quote: Ilona

Great !!! I sit and envy!

Quote: Omela

I bought it too. And even tried: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334800.0
Za-za
Girls good afternoon and everyone with a HOLIDAY
First time I tried to make a gingerbread house and icing
dough according to this recipe. I will not put in pictures as it turned out anti-artistic daub.But a lot of questions ...
One of them is about dough. The house is tough and if you bite you won't break your teeth, but I would like it softer, I read on the forum that the dough should mature. Should this recipe ripen?

Gingerbread dough
Honey 250 g,
Sugar 250 g,
Butter 100 g,
Eggs 3 pcs,
Soda 1 tsp with a slide,
Wheat flour 7.5 cups,
Spices to taste (cinnamon, cloves, cardamom, nutmeg, vanilla, allspice, black pepper) More: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2187.0
Quote: ledi

The finished product becomes softer if it is packed in a kissed (not polished!), You can also put an apple cut into 4 parts in the package
Forgive my dullness, but how does cellophane differ from polyethylene? I put the house in the baking sleeve.
Quote: Inusechka

I think cellophane is what flowers are wrapped in, and polyethylene is ordinary bags
Ilona
Something I can't bake soft gingerbread in any way, maybe it's not only the dough, but something else? What is the thickness of the dough after rolling?
Quote: Vei

Ilona,
All gingerbread cookies and Christmas trees (European Christmas) will not be soft. Soft only printed types of Staropolsky and Katarzyna, which are thick like Tulsky. But these are not made in the form of toys and under glaze with icing.
I liked the recipe for Czech Christmas gingerbread from Merri, it is in the collection of gingerbread recipes, but not a separate recipe. The gingerbread cookies themselves keep their shape well, they are strong, not brittle and with a crunch, but you don't break your teeth when biting off. They are very pleasant and the longer they are stored, the softer they become without a bag.
Vei, Oh thank you!!! I must try, otherwise I foolishly baked thick dough from Gerda, I thought it was soft. So how does it bite now? It was necessary to bake thin then, like cookies. Oh, I'm a felt boot! Live and learn! It turns out that the houses are gingerbread, only for the smell of gingerbread, and for the tooth - cookies?
Quote: Vei

Ilona,
In general, yes))) just does not crumble like shortbread dough.
For houses, I rolled out the dough 1.5-2 mm no thicker, since it rose during baking and deformed more if rolled thicker. And so the walls of the house are neat, it is more convenient to dock, and it is more convenient to control the shape. And as a result, it is. Plus saving the test))))
Well ... then my current is for viewing :)) the current according to Volnitskaya's recipe is thin hell, and from Gerda - it burst.
Quote: julifera

Elon, I have a suggestion - try to give 1 tbsp in the dough. l alcohol or vodka - in any that you will make into small thin gingerbread.
Ready-made gingerbread cookies will turn out to be crisper and much lighter, they soften well in a closed container, but most importantly, in an open space they do not woody at all, they just remain crispy.
I roll out almost all small pieces of paper 3-4 mm and bake for 9-10 minutes at 160 ° C 1 large baking sheet, electric oven.
Interesting advice! Need to try. Girls, I opened a new world for myself - gingerbread!
Here and Gerda told me on her website that her gingerbread is getting softer over time! So I panicked early! Now I will try gingerbread for everyone
Mams
Why do gingerbread cookies become softer after glazing?
I noticed a small nuance here. Gingerbreads covered with glaze soften much faster. Moreover, it does not matter when they were covered. I had a lot of gingerbread, bedspreads in three passes. They lie hard - cover with glaze - tomorrow they are soft ...
Quote: Ilona

Is your icing too watery? Or is it just the gingerbread. Gingerbread cookies do not care whether with or without filling - hard and crunchy, as they should be.
Girls, do we have a common theme on gingerbread and cookies? And then we litter the topic with the recipe, or maybe someone else is just as interested and needs all these observations, I'll go and see where we could crawl with this question.
MomMaxa
Girls! Tell me please, who made gingerbread / cookies or candy windows? How did they behave (candy)? I tried both gingerbread and houses ..... BUT after a few days the caramel in the windows began to melt and drain. Ruined a bunch of already decorated gingerbread. Who had a good result? Share the secret of what kind of caramel you take and a few words on technology .... thanks in advance
Quote: Vei

MomMaxa,
As far as I know, caramel eventually melts for everyone. I know they do it with marmalade instead of caramel, but I didn’t try it, because I forgot to cut out the windows in my houses, and I don’t see much point in just gluing it on top, if these are houses with backlighting.
Vei, Thank you! And after the failure with caramel, I just glued the windows with marmalade))))) I bought the marmalades so that they were yellowish, larger in size and less sugar. She cut into slices of 2 mm approximately and it took 2 pieces for one window. a seam in the middle turned out, but when you decorate the house, the seam is not noticeable ..Glued from the inside on icing. It turned out well, it's good when the candle is inside .. beautiful ...
And I asked about the candy, because somewhere in the corner of my brain I remember that I read that someone’s not melting .. I can’t find it .. maybe already hallucinations from the amount of gingerbread cooked this year?
Quote: Vei

MomMaxa,
Regarding marmalade, sandwich marmalade is also sold, it is not in the form of candies, but in a bar, it is very convenient for windows in size. I have one, but for now I just put it on toast, and not on gingerbread))))
Quote: ledi

I also did it with barberry. Only I poured into the slots of the windows before baking and baked the house. But whether it is melting or not, I don’t know. Since all the houses were ordered. And home, alas, without glasses. Maybe I'll ask somehow, by the way, then I'll write. And you also need to bake on parchment! I ran out of parchment and baked on tracing paper, so the caramel stuck to tracing paper. and well behind parchment
Quote: N @ T @

In my very first houses (2011) there were windows from "Barberry", I read about this method in the cook, crush caramel, fall asleep in the window and at a low temperature (at which, sorry, I don’t remember), hold it until it melted in the oven. My windows did not melt, my houses stood for 10 days and nothing melted, then I gave it to my loved ones and they did not melt, then they were successfully eaten))) I’ll show you now, just stop laughing, I had no idea then, how it's done
Cookies, gingerbread, biscotti, meringues. Question answer Cookies, gingerbread, biscotti, meringues. Question answer

Natalia, thanks for the advice! I heated the candies as soon as I baked the houses. Now I will try at low temperatures. Maybe the whole trick is just this!
Py: SY: and the houses are wonderful! On the contrary, let people see that it is not the gods who burn the pots, and what can be learned! And then if we only exhibit super-duper beauty, many will not even want to take up work, thinking that I will definitely never do it THAT! We do not brag to each other, but consult and share our experience! For which I love our forum! HURRAH! Good luck to everyone in your endeavors!Vei, it must be very tasty .. but we don't sell it ...
ledi, Vera! Thank you for your attention to the questions, and I baked on a silicone or thin non-stick mat, I have several, they are reusable and do not bite for the price!
Quote: zoinka15

I made houses, though two years ago. This year I didn't have enough for them, there were Christmas gingerbread. So for the windows I used Roshen's caramels. I made the windows after baking the walls. Caramel was crushed and poured into the windows. The walls were laid on foil and in the oven at a low temperature. Already I will not say which one, even approximately. But so that the caramel does not boil, but simply melts. The house was a little more than 2 weeks old and the windows did not float. The view from the house was excellent.
Quote: zoinka15
I made houses, though two years ago ...
I used these caramels:
Zoya! Thank you for the information .... I crushed the caramels and fell asleep right away, that is, I boiled it in the process of baking the houses. Apparently this is the whole point ... I will try using your technology.
geisika
Girls. Advise a recipe for icing cookies, not gingerbread or honey. But so that it can stand for a month and not deteriorate.

Quote: ledi

have you seen this? Maybe you like it?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=351057.0

Quote: Anka_DL

Olga, have you tried this recipe? Cookies "Tender feelings" lenkor
Dopleta also has Marzipan cookies... I do not think that something terrible will happen to them in a month. You can search for recipes using the words Cut-Out Cookies, a lot of all without honey and ginger) If you have problems with the translation, knock.
Then write down where you stop. And if you choose a recipe that we do not have ... we will look forward to it from you

Quote: Vei

geisika,
Olya, look for a cookie recipe from Julia M Usher in the internet. She is one of the most famous decorators of cookies and gingerbread, mainly working with cookies, and bakes gingerbread only for Christmas and for 3D products. Her cookies should not be crumbly, smooth and porous or very greasy.
I just have more experience with gingerbread dough, I haven't tried her cookies myself, but I listened to her comments on this topic.

Girls, thanks for the advice, I will search and try. because I really want to decorate cookies, but you also need to find a suitable recipe. I heard good reviews about almond, I will try it. while trying the recipe 100 g butter, 120 g sugar, 1 egg. 1 tsp baking powder. 285 g flour. salt. But I have a problem with the baking powder, the lemon does not dissolve from it, then it burns in the oven. It turns out cookies with black dots, there are not many of them, but all the same. Can I replace baking soda, or try another baking powder?

And now about the recipe. At the weekend there was a program "Everything will be delicious" about shortbread cookies. So there Tanya Litvinova gave a cookie recipe.
300 g butter
150 g of powder (powder should be half as much)
1 tbsp. l. sour cream (I did without her)
2 eggs
15 g baking powder
600 g flour (I took 500 g .. but more is needed)
salt
I interrupted the butter with a powder mixer well. then I added eggs one at a time, because flour with baking powder and in the refrigerator for half an hour. The biscuits are very smooth and not very sweet. for decoration just right. because when there is as much sugar as there is butter plus icing, well, it's very sweet for me. If you forgot, ask.
Vei
The issue of baking is ripe. Looking at the work of experienced craftsmen, I drew attention to perfectly smooth gingerbread surface and glazed and not (in the sense with and without filling). It turns out that the gingerbread themselves are even and smooth? And I often have them with bubbles or, on the contrary, dimples. In general, the fill does not always align, and sometimes does not align at all.
So I think what is the matter and how to solve this problem.

Quote: N @ T @

Lisa, some advise immediately after pulling the baking sheet out of the oven to put a large board or shelf from the refrigerator on top - she checked it, it helps. The consistency of the pouring icing is also important.

Quote: Ilona

Well, of course you need to strive for even baking, but it is also important to be able to do the filling correctly. From her oooh. much depends. More precisely, from the ability to do it. Either it will turn out perfectly flat and hide the bumps and pits, or you just cover it with a layer and everything will stick out.
Yulkin111
N @ T @, here in this set there is a sledge cut. 🔗 very good set, strong cuttings. I am very pleased.
Quote: N @ T @

Yulkin111, Thank you ! Can you tell me the size of the sled?
Natasha, come on? The length is 10 cm, the height at the highest point is 6 cm, and just below it is 5.5 cm.
Quote: N @ T @

Well, thank you very much for "You"!
these cuttings are very convenient to cut, at first I could not think of what the ribbons were for, and then how I understood ... I was glad to help!
Mandarin
Delicious gingerbread

50 g butter
150 g sugar
2 eggs

450 gr. flour
100 g milk
1 tbsp. l brandy
4 tbsp. l honey
1 tbsp. l cinnamon
1 tsp baking soda

The video could not be inserted, so the link to the video, everything is shown there.
geisika
I want to make my son like the sea, and on it a boat, then I have a question how do you put vertical elements on horizontal ones ?, Do you need to make gaps on a horizontal element or just glue on icing?
Quote: MamaMaxa

Olya! Instead of baking powder, I would try soda ... The cookies themselves are based on a similar recipe, I didn't really like it, it was not very smooth and very sweet ... Then I read it on different sites. You can try replacing the sugar with powdered sugar. At least in the photo where the powdered sugar in the cookie recipe was even. I am also looking for a recipe for suitable cookies for decoration and have not yet found
And at the expense of volumetric figures ... I sat only on icing. But on the Internet I saw that they bake with slits. there is one moment, the slots will be deformed during the baking process ... It will be necessary to carefully correct them while the figures are hot. Or make the boat not flat, but voluminous, like a box (for example, from 3 vertical parts (sides and stern) and one horizontal (deck) then it will stand perfectly on the sea cookie! And in the deck immediately before baking make a hole for the mast , straw) On her sails (from mastic, chocolate) ...And make the oxen small and they will perfectly hold on to icing.
And when you collect volumetric figures, so that it is more convenient to glue them with icing, try to chop them with tailor's pins, very convenient!
MomMaxa... oh you twisted. It's a little simpler there. two cookies of size 10x10 in the form of a sail will stand on another cookie of the sea type, and between them there are squares with letters 5x5cm. Maybe for the first time to cheat and plant on chocolate?
Quote: MamaMaxa

Aha! And then Ostap suffered ...... This is my exuberant imagination .. And Olya come on "You" ... Try for chocolate, I have to keep .. Girls in the theme of houses wrote that they were gluing on chocolate, but who something about icing, whoever likes it more ... And it's better to glue it together and see which option is better! Are you going to breed icing for painting?
Quote: Vei

It seems to me that it is safer for icing, but if you do not plan to paint anything with it, then it makes no sense to breed it, and then it is easier for chocolate.
Quote: N @ T @

I absolutely support it! In December, I made 5 Christmas trees and collected one of them for confectionery glaze, it holds better than chocolate, I handed out 4 trees, and with the glaze I stayed with me. There was a Christmas tree behind the glass in the furniture, the humidity was only 40% and the tree started to fall to the side, my husband noticed, I took it apart and connected it with icing - everything is OK
Here are the girls that came out for me. I remember telling someone's house crashed, so on my name day this structure crashed before it even froze. I had to urgently correct the situation. because the baby was already waiting for the "cake")))))))) It's good that the dough is still left. In short, a lesson: do not postpone everything until the last moment ((((
Cookies, gingerbread, biscotti, meringues. Question answer
geisika
another question. I smeared it with icing to glue it and what to keep until it sticks together or there are some secrets? wrote about pins, but how so that the fill does not suffer?
Quote: N @ T @

geisika, Olga, I have never used pins, I held them - and everything is fine, in fact, you do not need to hold them for long.
Quote: MamaMaxa

geisika, Olya, I pinned the houses with pins, but they were without filling.
Cookies, gingerbread, biscotti, meringues. Question answer
geisika
And if you decorate the cookies with mastic. then what to "glue" it to? have an idea for shokoglazur or chocolate, can someone tell me?
Quote: Husky

geisika, Olga, here is MK, how to decorate gingerbread with mastic. Valya gave it.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=335474.0
DaNiSa
oo, all familiar faces! : girl_curtsey: girls tell me! I want to find a recipe for gingerbread, how to say ... how they are sold in the store, so soft and drenched in glaze... looked like everything, nothing fits! really needed!
Quote: MamaMaxa

DaNiSa, as a student, we cooked gingerbread according to this recipe, it was very similar to the store. They will be softer if they are made in a size not smaller than the store ones, do not overdo it with flour and do not dry it out. Try it, it might work.
0.5 l of kefir
1.5 - 2 tbsp. Sahara
3 tbsp. l vegetable oil
3 yolks
1 tsp soda
Flour - not thick so that you can roll it out.
Beat 3 egg whites with 1.5 tbsp of powdered sugar. While the gingerbread is hot, dip it in the icing
Alas, I don't remember how many of them I get, I haven't cooked it for a long time.
Quote: ledi

It turns out a lot of kg 2, but you can also add mint essence, remember in the USSR there were mint gingerbread, but this is not for everybody.
Quote: MamaMaxa

AHA! or cocoa ...
MomMaxa, thanks, I'll try! unsubscribe ledi, and such too! and I saw mint essence only in the pharmacy, is it she? will fit?
Quote: ledi

DaNiSaPreviously, this was done with mint drops and they were bought at the pharmacy.
ledi, thanks, boom try
I report, MomMaxa these are not those gingerbread ... we still have to look
tanek03
Hello dear girls!please tell me the icing recipe for coating. cookie decorations? or is it the same for everything? .. asked me to do. valentine cookies. for a photo studio. to be photographed with them .. how will icing behave .. under the lamps? and then I baked cookies .. but how to decorate .. I don't quite understand to be honest ... what ..))))))
Quote: N @ T @

tanek03, Tanya, there will be nothing for cookies under the lamps, try this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14023.0
Happy photo session!
Thank you!N @ T @,)))). .. but do not tell me. how to spread it on cookies so that the cookies are smooth ..)))
Quote: N @ T @

Do not spread. You just need to make a contour through the nozzle with icing, let it dry, and then pour the gingerbread with a more liquid icing (for pouring), let it dry WELL, then you can draw on the fill if necessary. With me on "You"
ledi
Girls,But you can pack gingerbread cookies in advance, icing will not crumble in the package? Will not start to soften (not the correct word)? The apartment is dry
Quote: DaNiSa

it seems to me even necessary, nothing will happen with icing, but it will not be covered with dust
Larissa u
Girls, I have a question how can you paint a gingerbread without raw protein?I would like white
Quote: Husky

Larissa u, and if you use dry protein instead of crude protein?
Here recipe from dry protein
Quote: Vei

Either from dry protein according to the recipe given by Lyuda, or buy a ready-made premix for icing: Wilton or Superice (Italy), maybe there are others. You should have a good choice in Germany.
Lud, thanks! but I have not heard about this,
As far as I understand, it is safe in terms of infections?
Quote: Vei

Yes, this is a specially processed, safe protein.
Girls, thanks, I went looking, I don't know
Quote: Nansy

Larissa, I make icing from dry protein, it is very convenient, it is processed and safe during production. I make meringues out of it, and cream
geisika
Can you suggest a recipe for cookies that can be deformed to shape after baking?
ledi
Girls, I have a question what kind of chocolate to paint that would not turn white later? I made test emoticons and, alas, the chocolate became matte. I took Crown 56% cocoa. Eh, photos have not been loaded for a week
Quote: Nansy

So that the chocolate does not turn white, it must be tempered, how to do it is in the topic about chocolate. And on the advice of Luda Husky, I do not take chocolate, but the icing in the figures, it does not turn white after hardening
I didn't find something there. I also decided not to experiment anymore and bought a patch of chocolate icing. For ganache it melts perfectly
Quote: Nansy

Ver, right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28417.0 3rd link from top. But it's so confusing that I won't even mess with
Thank you Natasha! I didn’t find it because I didn’t know what it was. Now I know, but I won't do either.
Quote: Nansy

kukulyaka
Girls, how can you decorate gingerbread without using raw protein? I'm afraid to use non-thermally processed eggs.
Quote: Larissa U

You do it right!!!!
My daughter and I got sick in prosperous Germany with salmonellosis 6 years ago, since then the eggs are raw, taboo !! I now take dry protein, the girls advised, but Olesya555 makes the glaze, no eggs at all, leaf through the pages, she shared with us somewhere
Quote: Mrim

Check out the recipe on this site. May be useful for gingerbread. 🔗
Quote: Nansy

I also use dry protein
I read about dry protein in the internet. They write that there is no salmonella in it and it is thermally processed. Is it really safe?
Girls, sorry, for stupid questions, only to do for children ..., but they will write on the Internet
Quote: Larissa U

yes I also read a lot before using. It feels good.
Quote: Nansy

kukulyakaNatasha, for this very reason I also began to use it. The children ate, there were no excesses
ledi
How to make a substrate for gingerbread compositions
And I made three more candlesticks with chicken. in general, now I'm 100% sure that for such crafts you need a hard dough. And customers are afraid to break their teeth on the hard. Today I didn’t report one, the cake cracked in half on the cake base, the legs of the cock fell off and he fell. Two ready-made ones are already standing and I don’t know how to strengthen them. And you know how I felt one extra baked, now it is necessary to collect it, but the cracked one was blinded on the substrate, the crack is visible, of course, I will leave it at home. Girls, what to do? how to avoid breakage? Can it be thicker to smear on the icing substrate?Otherwise, I dripped it in several places so that the cake would not move.
Quote: Elya_lug

lediprobably need a strong stand so that the gingerbread does not bend.
Quote: N @ T @

Vera, and you, gingerbread, glued it to the substrate?
in several places just droplets. So I think to completely smear the substrate. And probably the boxes should be looked for, all the same, probably the substrate was bent in the package. And yet to attack, after installing a new Windows I can not throw pictures into the computer. I wanted to show the emergency gingerbread, but alas ...
Quote: N @ T @

And I smear almost the entire area, only the edge of the gingerbread 0.5 cm I do not smear, so that it is not visible. She turned her eggs upside down to draw at the bottom. I did the same with houses and Christmas trees, and there was enough double-sided substrate, did not strengthen it.
Quote: Elya_lug

ledi, just try to strengthen the backing. For cakes, under the usual gold-silver backing, I glue a smaller cardboard from under large cardboard boxes.
I built houses generally on wafer cakes and put them in a box and never disintegrated, but here ... as luck would have it
mme_it
Hello everyone. We need your qualified help. I made cookies and filled them with icing (I make icing at the rate of 2 proteins and 425 grams of sugar powder). I did not the first time but this time, after 1 day, white spots began to appear (as if it had dried out, but not in other places) What could be the reason? Cookies are dried on a tray not in the sun.
Quote: Nansy

mme_it, Olya, did you sift the powder? Could it be interspersed with pieces of powder?
Quote: ledi

Olya, isn't there a lot of powder for 2 proteins? Maybe because of this. looking of course what eggs. 2 squirrels will weigh 60 grams. Prescription for 90g protein 455g powder
sifted the powder (
I don't know what is the reason. this has not happened before
I'm going to give these cookies tomorrow, but they somehow look spotty ... I'll think about whether to give such a gift in principle. I covered it with a towel so that the view would not deteriorate at all until tomorrow.
I already did it according to this recipe and this effect of "specks" was not. may need to be stored somehow smartly
Quote: Nansy

mme_it, Olya, in the future it is better to use the proven icing recipe from Eddie Spence (Vera also talks about him), never fails!
Natalia, and where to see it?
Quote: Nansy

Olya, I quote:
"90 g protein
455 g finely ground powdered sugar (sift through organza ideally)
5-7 drops of lemon juice (no more)

Beat until soft peak at slowest speed.

And no "poured until it thickened" !!!!! "

The vocabulary of the original is preserved)) In general, he is in this Temko: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14023.0 There it is right in the table of contents
Nansy, Thank you. Tomorrow I'll take a picture of my "beauty" and put it on your court)
Quote: Nansy

Yes, not at all! It would be for what We are waiting for pictures!
Larissa u
Girls, I have some information here.
Studied microorganisms (or more precisely, salmonella).
So !!!
For life she needs: 1. Food (sugar, protein, fat)
2.defined temperature (ideal room)
3. a certain level of PH (acid-base balance)
4. HUMIDITY !!!!
In the absence of at least one of these factors, Salmonella dies !!!!
Do you understand what I'm getting at?
Quote: Vei

Larissa u,
In dry form, it lives and does not die, an infection, it doesn't matter. So there is still only dry protein that has undergone special processing.
Quote: MamaMaxa

So we do it with him ....! I had to splurge on imported albumin (we have no other) I persuaded the seller to weigh 200 grams. And then a bag of 1 kg for 1800 is very cool!
Natkamor
Russian girls, accidentally came to an interesting site. forms of New Year's goats and what was more surprising, you can make custom-made forms. in general, see for yourself. a lot of interesting

🔗


Quote: Meri Klarissa

I have already made an order on this site and have already received a package with forms.
Really large selection of forms and good service.
On prepayment, the package arrived in 5 days.
merilena
Tell me the recipe for shortbread cookies, only soft enough to melt in your mouth.
Quote: leka-lyoka

merilena, shortbread cookies turn out to be melting, if butter or margarine (what do you use) beat with sugar with a mixer, I beat for 3-5 minutes, and then stir in the rest of the ingredients by hand
Quote: ledi

I still have loose gingerbread recipe.I baked them once. As for the sale, this option is more expensive. So I stopped using this recipe. There is a lot of butter in the recipe (I did not dare to replace it with margarine). Yes, and they are not honey, honey is not enough. Already the scent is not the same.There is not much sugar either. Due to the oil, they probably get crumbly.
Flour 3-4 cups
eggs 2pcs
honey 0.5 tbsp soft-liquid
soft oil 500g
soda 1 tsp
Powdered sugar 180g
cocoa 25gr
Spices, zest with 0.5 lemon and 0.5 orange.
Quote: Vei

I do not like recipes with a lot of fat, the Gerdins are the only ones that I bite with my teeth, closing my eyes to the amount of oil.
Scops owl
Girls, tell me what kind of dough is worth taking for houses and what kind of gingerbread (cookies)? I don't have the strength to read the whole topic, I have been sick for a week, but then I accidentally stumbled upon the topic and gasped. After all, the New Year is very soon, well, almost, it is necessary to prepare. : girl_red: And I forgot that all last year I regretted not baking gingerbread. And the house is khachuuuuuu
Quote: Vei

For now, I myself will try different options, empirically select my recipe. I'll tell you later, but I know experienced craftswomen who bake their houses from Gerdin's dough.
Is it time to bake? As I understand it, it is necessary to bake and remove so as not to get dusty
And closer to the New Year to collect? Well, with gingerbread too, probably?
Quote: Nansy

It's time, it's time :)))) I'm going to do next week too, houses for godchildren for gifts, cookies for girlfriends, until you decorate everything and the New Year will come! :) But in general, you can store decorated ones, they will not have anything :)
Quote: ledi

Girls, don't put salt on the wound !!!!!!!! My hands are already itching, but there are still a lot of things to do (garden, general cleaning in the apartment) that need to be adjusted, I just don't have time, and here you are with the houses: girl_pirate: I also dream about them, and there are also new New Year's tins
Quote: DaNiSa

Scops owl, I did it from Lenkor, I liked the dough))) now lies the dough from Gerda, I haven't tried it yet, but it seems to me that their tastes are about the same
Natkamor
how to transfer a drawing to a gingerbread
I really want to try this pattern on gingerbread 🔗
the more a gorgeous master class is given 🔗
but there was a question with the markup. can anyone have any ideas. share
Quote: Vei

Natkamor, and what is the difficulty? you draw on paper or even print this drawing, then put it on the gingerbread and with a pin pierce the whole drawing along the contour. You remove the paper and on top you are already drawing icing on the tattoos.
Vei, thanks. but never tried that. somehow I either sketched at once, or outlined a little beacons on the surface and drew on them. probably it's almost the same, only to apply beacons through the attached drawing
Vei
and I here, thanks to N @ t @, got hold of amonia, now I will try Czech recipes for gingerbread, like I even found Pardubice, I would even know how similar it will be to the real one))) in any case, I am very grateful to Natasha, because in many Czech In Slovakian recipes, this ammonium is present, but we can't buy it anywhere.
Quote: + Gala +

Liz, but by chance you do not know where to find potash here?
just recently, they only asked me about him, but I still didn’t understand that this is a beast I have never seen in recipes.
+ Gala +, Gal, tell the dark what it is and what they eat with, or rather why))
Quote: + Gala +

Liz, here you can see in detail

🔗


It's used in some authentic gingerbread recipes I wanted to try. Abroad you can buy in a pharmacy, we have 5 kg bags And I only need 10 g
+ Gala +, I don't feel like trying it at all, but I haven't seen it in any recipes ..
Quote: + Gala +

Liz, well, since I've never met it, then you don't need it!
Zhenyok
good time. They sent a cookie from abroad, I liked it very much. the composition resembles a recipe for cake layers that can be cooked in a pan.
here is the composition - soft flour, sugar, butter 26% (I think that the usual butter, pronounced smell of butter), fresh eggs, salt, natural vanilla flavor, skim milk powder.
please tell me in what proportions you need to take the ingredients.
h. s. I know what will differ, and I am ready for what may or may not work.
share tips in approximately what proportions to take.
Ksenia-nsk
Girls, and I made gingerbread dough (for the first time in my life), now in the refrigerator while it is, I will be in the output oven, I made it according to the lenkor recipe.How I liked the process of its preparation, especially the moment when you heat honey with spices, there was such a scent, such a beautiful color, in general the feeling that some kind of magical action is taking place !!! I will also decorate for the first time, I have seen enough master classes on decorating with icing, I really like it, but something scares me about icing, I'm afraid that I won't succeed. I also want to try decorating with mastic, here I am somehow more confident in myself.
Quote: Nansy

Do not be afraid! We must start sometime! Do icing according to Spence and everything will work out!
Girls, please explain to me in a very simple way, otherwise I have seen enough master classes, but it didn’t make it any easier.I have never done icing, I can’t imagine what it is, how quickly it dries, etc.
It is said that to decorate cookies, you need one icing thicker for the outline, and in the second, drip a few drops of water and dilute it thinner. That is, I did icing, dyed it pink, for example, divided it into two bowls, dripped water into one and spread the icing. Then with one icing from one bag I draw a contour, and with the other from the other bag I immediately fill it?.
Or can you first draw a contour on several cookies, and then pour several cookies at once?
Or if this has already been discussed, give a link, please, maybe I just didn't find it.
Quote: Nansy

Ksenia, you wrote everything correctly, the usual icing - for the contour, with water for filling. It is more convenient for me to draw a contour on several gingerbreads at once, and then fill in several of them, but everyone does it just the way it suits him. It's just that the contour must dry out before pouring, and while you draw the contour on the last gingerbread cookies, the first ones have already dried up and you can pour
Quote: Miloviza

Ksenia-nsk, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14023.0 discussed here. I myself only read 50 pages of icing)
Girls, thanks for the advice! Now there will be 4 whole days off, I will bake and decorate gingerbread, I really want to try. Moreover, so far it turns out to be rare to make cakes (not for anyone, there are not enough people who want to), but my hands are itching, and in gingerbread I was attracted by the fact that they can be made and decorated, and then they are stored for a long time and do not deteriorate such a number will not work with a cake, you need to eat it right away, you just can't make it for beauty
Quote: Nansy

Ksenia, then don't forget to show it, whatever it turns out, okay? In general, you can decorate for the New Year, I baked spare parts for the house, but there is no time to decorate
Quote: Scops owl

Natasha, how quickly you are. What was the recipe for baking? Show me the house later, okay? I do not yet know which oven Gerda or ugh ... I forgot it was praised from someone else's site, the recipe is in the bookmarks.
Quote: Vei

Scops owl, I am now testing various German recipes, including the decision to bake Gerdino's dough. It is one of the best for houses precisely.
Quote: Nansy

Scops owl, of course, I will show it only when it will be ... As soon as I pay off the orders, I'll sit down to decorate I baked spare parts on a whole clearing, I don't know what will happen in the end)) I baked according to the Lenkor recipe, then I will tell you how the dough behaved when house assembly
Quote: Nansy

Vei, Lisa, and you can share later which dough did you like the most?
Quote: Vei

of course, but so far it is optimal for Gerdino's houses. It practically does not deform and does not change during baking, immediately after cooling it becomes oak and suitable for assembly, so that you can immediately paint and assemble.
Miloviza
I want to try to decorate cookies or gingerbread with icing. So I read 50 pages about icing, I won't master the same amount of cookies)
Tell me what is easier to try? What recipe for cookies and gingerbread to choose?
So many eyes run up, but it would be necessary for a simpler recipe and so that it goes under icing. I remember to grease with yolk)
Quote: Nansy

Lena, I like these cookies https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=201040.0, I only significantly reduce the sugar in the dough, otherwise it turns out very sweet. They are sooooo tasty and smooth after baking, but just in case, I cover the hot ones with a heavy board.When I grease with yolk, and when I forget If you grease with yolk, then do not cover with a board after baking - it will stick
Quote: Vei

I do not like to grease with yolk, I prefer to grease gingerbread cookies (!) Before baking, not cookies, I don’t bake them at all, cream from 10% to 20%, you can also use fat milk, but then they will not shine so much.
Rather yellow gives varnish and film, the glaze sometimes flies off from it. The cream gives a noble, not bright shine and smoothness, and milk only smoothness.
Matanya
Hello, needlewomen, I came to you to learn how to make gingerbread ... I want to pamper my girls (sister and nephew) ... Tell me some nice, fragrant, tasty recipe so that the gingerbread will lie for a long time and become even tastier.... Well, please.
Otherwise I will not leave you alone ..., I will go to you and whine
And I also found a video on gingerbread

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And here is her work

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I wonder what she is covering from above? No one knows? If you know, please share ... well, please. And another question, when she kneads the dough, it seems so tight ... and then, after standing in the refrigerator, it seems to be softer .... is that how it should be?
Quote: Nansy

Matanya, Tanya, do you need gingerbread or gingerbread cookies?
well ... I don't even know ... I say: I want a fragrant, tasty, long-lasting and still tasteless ..... What's this? gingerbread or cookies?
Quote: Elya_lug

these words are about "Katarzhinka" !!!!! Do it, you won't regret it! I kneaded 2 portions last year, but I didn't bake everything. In the basement there is still a third of the test, in this, I hope, I will finish.
So how ? Was it a whole year? I envy for the good - I don't have a basement ...
Quote: Elya_lug

Matanyastanding in a glass saucepan. And she reminded her husband not to throw it out. When I get home (hopefully) I'll check the contents.
They live far away with me, I want to bake and send them by mail ... And so that they open the parcel ... at = there ... aromaaaat, and delicious gingerbread? or cookies?
Oh, mom, she got confused herself .... Well, I don't even know .... Natasha, what do you think is tastier? Now I read the Torun gingerbread "Katarzhinka" from Nagira, and I choke on saliva .....
Quote: Nansy

Matanya, Tan, I bake gingerbread cookies, you can store it for at least six months, it remains tasty and aromatic, I like it more when it lies down. I bake this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=201040.0
Isn't it solid? Well, when you bite it, is it crunchy, or is it still hard, or soft?
Quote: Nansy

Initially hard, but not as crumbly as regular shortbread. The longer it lies, the softer it becomes. But very tasty
Well, it's not for nothing that I took this recipe to the bookmarks, and I also liked this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170789.0
Well, I also want to try Torunskaya Katazhinka ....: hi: Thank you for the advice
Miloviza
Girls, yesterday the unfortunate pastry chef made gingerbread according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=193618.0

It turned out to be much worse than I could imagine

I put everything strictly according to the recipe, weighed the grams. The only thing I have 1-2 tablespoons of spices turned into it is not clear what, because I ground the spices and put everything on the tip of a teaspoon on the eye, obviously overdid it with cinnamon, but that is nothing compared to other invasions)

The dough for my mind is a dough (well, like dumplings ...) and to think that it could be different like that .. I didn't even think about it. So, I put margarine on the fire, added honey, and then the question arose: how to extinguish soda in honey. Well, I had to shove a spoonful of soda into the honey, nothing happened, I threw it all into the mixture where the margarine with honey melted. It boiled, turned it off.

In the meantime, one is already beginning to grumble that he was left in the stroller, and the other stubbornly pees his pants one after the other. But this is all lyrics, we change and continue to shaman.

I threw flour, powder and that hot mixture into the dough mixer and stir. And there are 8 speeds and I'm such a bam, but I don't know which one to interfere with. And how much is not written in the recipe either. Well, 5 minutes on slow, moved to medium. I added a large one, changed my mind, and again to medium. And so for 10-15 minutes))) I put it in the refrigerator on parchment. And this mixture is somehow sticky and can hardly be pulled out. And weakly looks like dough)

After 10 minutes I remembered that I forgot to put the eggs. I threw in the eggs and dough again and mixed for 5 minutes. I got it again. I think I'll try to put it in the fridge in a bag. The bag was just as sticky, nothing new to me.

When I imagined the recipe, I thought that it was immediately cut out with molds, then baked. And here the mixture is sticky, I took it out in an hour, I don't know how to roll it out. I covered it with parchment on top, rolled it with a rocking chair. I can't imagine how to achieve 5-10cm even, I can't see anything. I put it all in parchment from above and from below into the oven. Started baking for 5 minutes.

Z. s. lemon zest is a piece of lemon in a meat grinder twisted)

Then I think, okay, I'll grease it with an egg with coffee, let's beat it according to the recipe, I missed the time, my gingerbread was burnt, especially in the middle it was thinly visible. I was completely upset. After 5 minutes it became funny. Here came to you for chewing)

1. How to extinguish soda in honey? just toss it in there in margarine and honey?
2. How much to knead the dough and how should it be?
3. How is it actually baked? If it sticks like it rolls ...

Can anyone tell me what is wrong. It's a pity the fotik was not with me) But I will try a second time))
Quote: Nansy

Miloviza, Lena, I just laughed so hard, just imagined how all this happened with you))) I did not bake this particular recipe, but the principle is the same for everyone. Look, you put margarine and honey right in one bowl on the stove, either on a very slow fire, or even better in a water bath, personally I like to heat honey in a water bath, stir it. I would also add spices there. When everything melts and heats up, add soda, stir (generally stir it all the time with a whisk while it is there in the bath, but without fanaticism, that is, do not pretend to be a mixer, but simply remove the mixture from the walls with a whisk, stir along the bottom), the reaction of extinguishing soda with honey should begin, this foam rises. Then you remove it from the fire / bath, I would let it cool down a little, otherwise if you knead it with your hands, then it's hot. I would knead it with my hands, because the first time and immediately in the combine, you may not feel the desired consistency of the dough. You add eggs, I would have broken them well with a whisk. Then you start adding flour, first stir with a spoon, and then knead with your hands. The dough for this kind of gingerbread / cookies is similar in consistency to shortbread, it should be soft and plastic, but not liquid! If you have a very, very sticky dough, then you need to add some more flour. After aging in the refrigerator, the dough should roll out easily, it should be so slightly greasy, soft, but plastic. My dough doesn't even stick to the rolling pin at all (I bake another, but very similar one). Well, then, as you rolled it out, you already cut it out and bake it.You can roll it out and cut it right away on the paper on which you will bake, then you do not need to transfer the cookies and it does not deform
Quote: Vei

Miloviza, Helen, don’t worry, we all start and do something wrong sometime. In the end, only the one who does nothing is not mistaken!
Now let's figure it out. I read the recipe, and it is no different from the usual technology for kneading gingerbread dough. The dough for gingerbread is not at all as steep as for dumplings, and even more so after kneading it is still warm, the honey and fats in it have not yet frozen, so you need to stop with flour when you still want to add it there a little.
How to do it:
melt honey in a water bath or microwave, but do not bring to a boil, add butter / margarine there and stir the mixture until the butter is completely dissolved. According to this recipe, it is suggested to throw soda there too, but usually soda is added to the egg mixture, which we do this way. While the honey mixture is cooling, mix the eggs with powdered sugar, spice and soda, but do not beat until foamy, but only stir until the eggs are homogeneous. Then combine both liquid mixtures and add flour little by little.
I knead the dough in Kenwood 020 at minimum speeds at first so that the flour does not fly in all directions, and then so as not to tear the harvester, because the gingerbread dough is very viscous. After kneading, you can leave the dough in the bowl until it cools completely and only then put it in a bag and leave it on the table in the cold for a couple of hours or overnight.
After soaking, the dough ceases to be sticky, but if it is too soft and does not roll out well, then you need to knead the flour so that the dough does not stick. roll out the dough with a thickness of about 0.4 cm, cut out any molds, put on a baking sheet dusted with flour at a short distance from each other, as the dough will increase during baking. Grease unbaked gingerbread cookies with milk, or better with 10% cream. Bake in an oven preheated to 180C for 7-9 minutes. The gingerbread should not become too rosy, in general, first bake a few pieces for testing, and then you will understand yourself. And one more thing, try to put gingerbreads of the same size on one baking sheet, because gingerbreads of different sizes require different baking times.
Good luck, I think you will succeed now!
Quote: Tatiana.k

Miloviza, Lena, yeah, you added a positive one on our gloomy day)))) the sun apparently ran away from our region .... three or three weeks is gone (((
This video helped me understand the consistency of the gingerbread dough, otherwise I used to add too much flour out of ignorance.
Thank you, I saw it, I read it, I will try again ... I think I will succeed with you now. I guarantee a photo report)
Miloviza
Well, that's it. Gingerbread Marathon kicks off tonight
Maybe someone will come in handy, I collected for myself in one bottle how to cook gingerbread for lovers.

GINGERBREAD OPERATION
1. Ingredients:
eggs 2 pcs.
icing sugar 190 gr
honey 120 gr
margarine 125 gr
flour 500 gr
soda 1 tsp.
ground spices (cinnamon, cloves, sweet peas, cardamom) 1-2 tbsp. l
orange or lemon zest

Cream 10% for lubrication up to. Or, after baking, the egg is shaken with 1 tablespoon of strong coffee after (it is advisable to keep it in the oven for a minute to kill germs).
Spices:
40% cinnamon, 12% cloves, fragrant, nutmeg, 8% star anise and ginger, 4% cardamom.
12% - 1/4 tablespoon.
40% - 1 scoop
8% - almost 2 times less than 1/4
4% - three times less than 1/4

2. Melt honey in a water bath, margarine, spices, zest. Until smooth without boiling, stir all the time.

3. Stir the eggs lightly, so that the yolks break. Add powdered sugar. If in a combine, then at a slow speed. Do not knock down, stir until smooth.

4. Mix 2 masses and add flour several times. If you add flour with your hands, then first stir with a spoon, and then knead with your hands. In the combine - after kneading, leave the dough in the bowl until it cools completely and only then put it into a bag and leave it on the table in the cold for a couple of hours or overnight.
After kneading, the dough is still warm, honey and fats in it have not yet frozen, so you need to stop with flour when you still want to add it there a little

5. The dough for this kind of gingerbread / cookies is similar in consistency to shortbread, it should be soft and plastic, but not liquid! If you get a very, very sticky dough, then you need to add some more flour. After aging in the refrigerator, the dough should roll out easily, it should be so slightly greasy, soft, but plastic. Do not stick to the rolling pin.

6. Grease the rolled dough with milk, or better with 10% cream. Bake in an oven preheated to 180C for 7-9 minutes. Having previously cut out the figures. You can roll out and cut immediately on the paper on which you bake, only you do not need to transfer the cookies and then they will not be deformed. Roll out the dough about 0.4 cm thick
The gingerbread should not become too rosy, first bake a few pieces for a test, and then you will understand yourself.
Put gingerbreads of the same size on one baking sheet, because gingerbreads of different sizes require different baking times.
Bon Appetit!
Quote: Nansy

Elena, good luck!
Girls, the dough came out today, as at first glance. I haven't had time to bake yet. The sensations after your help were completely different. As if she was cooking, and not throwing everything in one bottle.
And for me, the discovery happened. I weighed everything that time, except flour. She took a measuring cup. And this time she decided to put it in a tunic and weighed it. It turned out my 500g is only 250 on the scales.I went to other scales the same. So there was definitely little flour that time.

It's good that I was mistaken) Otherwise I would not have learned to cook)
Quote: Nansy

Yes, there are so many recipes that you may or may not want to, but you will learn to cook! Wait, you'll start baking more cakes! ))
Nansy, I'm already familiar with the mastic, I decorate it when the cake is ready. I have not yet gathered the courage to bake))
Quote: Larissa U

Nansy, Natasha, have you seen painted Christmas balls at DASHUNI's ???
Quote: Nansy

no! And where???
Quote: Larissa U

Nansy, Natasha, there is, there are only a lot of photos
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Scops owl
Girls, and such forms will go for gingerbread or are too small? 5.5 by 6.1 and a depth of 1.7
Cookies, gingerbread, biscotti, meringues. Question answer
Quote: Vei

Scops owl, Larissa, you can cut it out, it's just that they will be small, like seeds, you need less oven, but there is already nothing special to decorate. For me, it's better to cut it out with a glass, and then draw bells on the round pieces.
Vei It's good that she said. And I won't bother with them. I just saw someone's gingerbread mittens, I decided to use a cutter to cut a stencil shape, because you can cut any yourself. And what size is better to decorate inside?
Quote: Vei

I love large forms, so that there is where to roam, and so not less than 7 cm (on average 10 cm). Take a ruler and count, so it will be clearer and clearer, I choose all felling with a ruler in my hands.
aelita1702
Girls, hello!
I wanted to order Kopykake. Does anyone use this? I have a question, can you tell me how these two devices differ?
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Seems to be the same at a discount price. But the first one was more expensive initially, and what does "opacity" mean in the description?
I would be very grateful for your help. I wrote them a letter, so I'm waiting now whether they send to KZ or to Russia
Quote: Larissa U

aelita1702, for me, so absolutely useless thing! The place will only take up.
Larissa, well, it depends on how you look at it. The projector makes drawing very easy, especially for those who draw poorly at all. And it takes up little space, it is also portable. A4 sheet size on the table is not much.
I still decided to order))) But here's how they differ ...
Quote: Larissa U

aelita1702, I look at it from the practical side. Print a drawing of any size on paper and transfer to a cake, what's the problem ?? Buy, of course, if you want, we have different desires. But this is more of a toy, I don't see much benefit from it.
Larissa u, I didn't want to decorate cakes, but gingerbread. I saw that they were printing a picture and transferring it with a needle. But this time ... Much easier and faster like this
Quote: Parallel

🔗 if I really need to copy something onto the cake, I use such a copy screen - it's cheap and cheerful))
Quote: Vei

aelita1702, I have carefully studied this spotlight on YouTube, of course it is not an essential thing, it will 100% hurt and get tired eyes, it is the worst suited for icing. For drawing - yes, you can use it, but for icing it is inconvenient. Most of the drawing is covered by the hand and its shadow, and icing does not like to wait.
In general, I will not dissuade for a long time, since you have already decided everything for yourself anyway. There are such wishes, from which sleep disappears, and it seems that having bought it, all problems will be resolved, and then everything will go easily and simply. Unfortunately, this is not the case.
Not so long ago I bought one Wishlist myself (at the same time I bought it spontaneously, without giving myself time to weigh everything thoroughly), and now I regret the $ 300 spent.
Here, too, the price is not small, so decide for yourself.
Quote: Parallel

Liza, what kind of Wishlist, if not a secret? otherwise I, too, forever something kaaaaak will light up, and then I do not use (((

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