Dry perfume for gingerbread (and not only)

Category: Bakery products
Dry perfume for gingerbread (and not only)

Ingredients

Cinnamon 10 g
Powdery pepper 3 g
Carnation 3 g
Nutmeg 3 g
Ginger 2 g
Star anise 2 g
Black pepper 1 g
Cardamom 1 g

Cooking method

  • Ideally, spices should be taken whole, weighed and ground. But for me, at the moment, almost everything is already ground, except for star anise.
  • Dry perfume for gingerbread (and not only)Therefore, I put a small glass jar on jewelry scales (they weigh from 0.01 g to 200 g) and
  • Dry perfume for gingerbread (and not only)I weigh each spice in turn, pouring them one on top of the other.
  • Dry perfume for gingerbread (and not only)I weigh the star anise stars separately on the lid of the jar.
  • Dry perfume for gingerbread (and not only)Grind in a mortar as much as possible.
  • Dry perfume for gingerbread (and not only)Then I sift the crushed mixture through a very fine sieve, and grind the remaining large pieces in a manual coffee grinder, since in this case, for such a minuscule (this is my opinion), the use of an electric one is impractical.
  • Dry perfume for gingerbread (and not only)After weighing everything, close the lid and shake the jar well in different directions for even mixing.
  • A very harmonious gingerbread mixture!
  • Dry perfume for gingerbread (and not only)
  • Dry perfume for gingerbread (and not only)
  • Dry perfume for gingerbread (and not only)

The dish is designed for

25 grams.

Time for preparing:

5 minutes

Cooking program:

Jewelry scales, mortar, broch. coffee grinder, sieve.

Note

I saw the recipe in the old Soviet book "Confectionery" and immediately rewrote it for myself. But I always prepared this mixture by sight, since I acquired the jewelry scales much later, guided by this method - 1 gram = 1 pinch, 2 grams = 2 pinches.
With jewelry scales, everything is easier and more accurate, and, what can I say, as a result, a harmonious and balanced taste.
These gingerbreads are proof of this.
Dry perfume for gingerbread (and not only)Honey gingerbread (sugar free)
(galchonok)

And, of course, I add this mixture not only to gingerbread, but also to all kinds of gingerbreads, spicy pies and cookies.

Albina
Check mark, thanks for such a detailed MK. It's great that I shared. And it will be easier when I'm going to bake gingerbread. To bookmarks
Ne_lipa
Thank you, Checkmark, very useful information! My kitchen scales really don't hang like that ... I will use pinches
galchonok
Albina, Victoria, take it and use it, to your health! I'm glad the recipe is interesting. Thank you girls!
mish
galchonok, Thank you !!! Bookmarked it!
RepeShock

Check mark, Thank you!

I like to add this mixture to tea, it turns out very warming, just for winter
And in the waffle dough)

In principle, I can add spices everywhere)

galchonok
Natalia, Irina, to your health!
Quote: RepeShock
I like to add this mixture to tea, it turns out very warming, just for winter
And in the waffle dough)

In principle, I can add spices everywhere)
Sister, likewise, thanks for your understanding!
RepeShock

This, yes, we are maniacs)))

Borkovna
Check mark, Thank you very much for MK I love baking gingerbread, I always add spices according to my mood. But I often read here on the forum about the ingredient "spices for gingerbread", I thought that the ready-made ones are already on sale. I have not seen such myself and I am very glad to your recipe. Thank you!
Mandraik Ludmila
Great recipe! I have almost all of these spices not ground, I think it will be possible to grind them in a grinder:
galchonok
Elena, Buttercup, thanks for stopping by!
Quote: Borkovna
thought that ready-made you are already on sale.
I have never seen it.
Quote: Mandraik Lyudmila
I have almost all of these spices not ground, I think it will be possible to grind them in a grinder:
Luda, depending on which grinder (how not to spoil the technique)
Mandraik Ludmila
Check mark, I have a special, profikukovsky one with 2 bowls, I even grind a bay leaf there
galchonok
Well then you can
fedorovna1
I have long wanted to make gingerbread seasoning. And now I know how. It is necessary to buy only star anise. Thank you!!!
galchonok
Tatyana, to your health!
Ne_lipa
Checkmark, I ran to the market for spices the same day. Cardamom, cinnamon, star anise, cloves - all whole. I did not dare to buy nutmeg entirely, well, not on a grater ... Cardamom and cinnamon did not really want to grind on a coffee grinder, oh I was worn out
I don't have a mortar ... I had to take everything ground at once, but I decided in a serious way
In short, you need to buy a mortar for the farm, and I looked at it once in the store, I decided to use a pepper mill.
The smell of these spices is breathtakingly awesome !!! Now you can bake piparkukas, there are spices.
Thank you!
galchonok
Vika, to your health! It's nice that the recipe came in handy.
Quote: Ne_lipa
In short, you need to buy a mortar for the farm
Yes, a very necessary thing
Quote: Ne_lipa
Now you can bake piparkukas, there are spices.
Yes, it is quite. And we love it with a predominance of black ground pepper, this is what they sell in Riga
Ne_lipa
I also tried piparkukas for the first time in Riga, I immediately fell in love with this cookie. Even in Vilnius I bought it in a chocolate shop, it is also awesome there. Since I finally got my hands on spices, then I will now pick up the recipe for my favorite cookies.
Smile
galchonok, Check mark, Thank you! I put it in from memory and on a whim, and be sure to do something, but I'll miss you, but it's too late ... and also, I like to add a similar mixture to coffee, sometimes ...
julia_bb
And also great for mulled wine, thanks for the recipe
galchonok
To your health, girls! Thanks for stopping by
Pimander
Hello everyone!
Do you need help. I am like a pastry chef, I have experience, I can work with collections and technological instructions, using such instructions I even calculated the recipe for artificial honey (including the amount of acid and soda). But some formulations invade a stupor. Just about dry perfume. Well, I didn't work with them! I quote: "In the set, these types of raw materials are interchanged with an increase in the weight of cinnamon."
So this is how? I do not fit "interchangeably", which means one can be replaced by another, and "an increase in the specific gravity of cinnamon" is how it should be increased?
Either we cross out unused spices and just add cinnamon, but then this is no longer interchangeability, but replaceability with cinnamon, or when changing spices, additionally change cinnamon. But how? And how does the weight of cinnamon change if I just give up some spices?
Dead end.
Help who can !!!
Smile
PimanderAs a calculator, although in the past, I can say that I completely agree that interchangeability is applicable only to products of the same type, and certainly not to spices. You can replace Sri Lankan cinnamon with Indonesian, Chinese cinnamon, etc. But based on personal experience, though from distant days, I think that this means a banal replacement of one missing ingredient with another in order to withstand the total weight of the spices in the dough. Of course, you cannot replace cinnamon with black pepper, but if you divide its tab between allspice and star anise (anise), cumin - it is quite possible, but it has always been practiced. By "specific gravity" is meant the percentage of an individual spice relative to the total weight of the product, in this case "dry perfume". From the above composition, I do not use allspice and star anise, but I have three times more cinnamon. In this case, the role is played not by the specific gravity, but by the taste.
Pimander
Smile, thanks for the answer. I understand what specific gravity is. I don't understand what they are proposing. I don't want to put a carnation. Should I just divide its weight among the other spices in proportion to their weight?
Smile
Pimander, just add other spices by weight of cloves, ex: cloves - 3 g, so add 1 g each three different types of spices that you prefer.
Pimander
Smile, understood thanks.

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