42664 3

AND products from gingerbread dough They have a variety of shapes and contain large amounts of sugar and various spices, which give them a special aroma. The mixture of spices added to the gingerbread dough is called "bouquet" or "dry perfume". It consists (in%): cinnamon 60, cloves 12, allspice 12, black pepper 4, cardamom 4, ginger 8. In addition to gingerbread, gingerbreads are baked from the same dough, sandwiching them fruit filling or jam.

Sometimes, instead of sugar, artificial honey or invert syrup is added to the dough, part wheat flour(50%) replace rye. This improves the quality of gingerbread, reduces their shrinkage during long-term storage due to the increased hygroscopicity of these products.

Flour for the dough should have a low gluten content (26-28%). Loosen the dough with chemical leavening agents (soda).
The dough is prepared in two ways: raw and choux. At brewed method Some of the flour is boiled before kneading the dough. The peculiarities of the recipe and preparation of gingerbreads contribute to the fact that many types of them can be preserved for a long time without becoming stale.

Gingerbread dough contains honey and molasses, which delay the staling process. In addition, brewing flour and invert syrup greatly delay the staling process. To prepare gingerbread dough you need the following products:
Flour 1 kg, sugar 300 g, water 200 ml, honey 100 g, eggs 2 pcs., butter or margarine 150 g, salt 4 g, dry spices 5 g, soda 1 g.

Preparation of dough using the raw method

The dough prepared using the raw method has a loose and at the same time viscous consistency due to the high content of sugar, honey, and molasses in it. Sugar or sugar syrup, water, honey, molasses or invert syrup, eggs are mixed well for 6-10 minutes. Sugar dissolves in the liquid and is evenly distributed throughout the mixture. The higher the temperature at which the dough is kneaded, the shorter the kneading time, otherwise the dough may turn out to be too long.

After mixing, add finely ground spices, soda, softened butter or margarine and flour. Knead the dough for 4-12 minutes depending on the amount of dough and the temperature conditions of the room. Ready dough- a homogeneous mass of astringent, loose consistency.

Preparing the dough using the custard method

The process of preparing this dough consists of three stages: brewing flour in sugar-honey, sugar-and-saccharide or sugar-and-sweet syrup: cooling the brew; mixing tea leaves with all other types of raw materials.
Brew flour in an open pan. To do this, add sugar and molasses, pour in water and heat (70-75°C) with stirring until the sugar is completely dissolved. The transparent syrup is filtered through a fine sieve, cooled to a temperature of at least 68°C, sifted flour is gradually added and quickly mixed. If the syrup is cooled to a lower temperature, it will reduce the quality of the gingerbread. When flour is brewed, partial gelatinization of starch occurs, which contributes to longer preservation of gingerbread cookies. fresh. The starch gelatinization temperature is 67.5°C. Flour is mixed with hot syrup as quickly as possible (10-12 minutes), since prolonged contact of mixed flour with hot syrup may cause lumps to form.
If the recipe calls for a lot of eggs and butter, then boil some of the flour, and use the remaining flour when kneading the dough, leaving 6-8% for dusting.
Cool the brew in baking trays, where the dough is placed in layers and greased vegetable oil or sprinkle with crumbs so that a monolithic mass does not form. The brewed dough is cooled to a temperature of 25-27°C. It is impossible to knead the dough without pre-cooling, as it loses its properties, the gingerbreads are dense, non-streamlined, leavening agents and aromatics evaporate.
After cooling the brewed dough, it is kneaded, combined with the rest of the products specified in the recipe, and kneaded until a homogeneous consistency is obtained for 30-40 minutes. The dough should be evenly mixed and have a creamy consistency. With less kneading time, products are obtained with a dense structure.

You can prepare the dough in a semi-brewed way. To do this, take 80% water according to the recipe at a temperature of 70°C. add sugar, margarine and heat to 90°C, mix thoroughly, gradually add 45% flour. Continue stirring for another 6-8 minutes. This mass is cooled to 25°C. Honey and soda are dissolved in the remaining water, combined with the cooled mass, eggs and the remaining flour are added. The dough is mixed for 10 minutes and cut.

Shaping and baking

Place the finished dough on a table heavily dusted with flour, knead it and give it an oblong shape. The layer is gradually rolled out with a smooth wooden rolling pin in different directions, periodically dusting with flour, to a thickness of 8-10 mm. The layer must be rolled out evenly, otherwise the products will be of different thicknesses and bake unevenly. Before molding the products, test molding is carried out in different places of the formation to determine the uniformity of its rolling. The pattern is applied to the surface of the formation with a serrated or corrugated rolling pin. For molding products, various devices are used in the form of metal recesses, which are cone-shaped rims with pointed edges, the shape corresponding to the products being produced. Wooden forms with a design or inscription engraved on the board are used. If products need to be given certain shapes and a design applied to the surface, wooden forms are used in combination with metal recesses. Products are formed from a rolled out layer of dough using a knife, disk cutters or using notches.
Using a notch, press the dough layer five to six times, separating pieces of a certain shape from it, and lay them out in even rows on baking sheets. The recess is periodically immersed in flour, this prevents the dough from sticking to it. Before laying on the sheets, sweep the flour from the products with a brush. For gingerbreads and loaves, the dough is rolled out into a layer 12 and 8 mm thick, respectively. The layer must correspond to the size of the baking sheet. The loaves are cut with a knife or disk cutter into rectangular pieces of the appropriate size. After rolling out, the layer of dough for the gingerbread is placed on a sheet previously greased with vegetable oil or dusted with flour.

The surface of the product is moistened with cold water and pierced in several places with a knife to avoid swelling.
Piece products made from hard dough are placed on dry sheets dusted with flour or greased with oil. On products stuck to the sheet, voids form, and the bottoms turn out different. If the products are greased with egg before baking, then so that they do not move during greasing, they are placed on sheets greased with a mixture of fat and warm water. Before baking, the surface of some types of products is sprinkled with sugar, crumbs, chopped nuts or almonds, and decorated with raisins, candied fruits or nut kernels.

Gingerbread cookies are baked at 200-240°C for 10-15 minutes immediately after cutting, and gingerbread and mint gingerbread cookies are baked at 190-210°C. The baking mode and duration depend on the thickness of the products. The greater the thickness of the baked products, the lower temperature regime and longer baking times.
At high baking temperatures, a crust will quickly form, which will prevent moisture from being removed from the crumb. After baking, the product will shrink under the weight of the raw crumb. The low temperature in the oven makes the products blurry from excess sugar. Timely formation of the crust preserves the shape of the gingerbread.

After baking, the gingerbread cookies, greased with egg, are rubbed several times with a soft brush to obtain a better shine.
Gingerbread cookies can be glazed with sugar syrup. For this purpose, boilers with a capacity of 3 to 5 liters are used. Cooled products are poured with pre-prepared sugar syrup at a temperature of 85-90°C. The gingerbreads are mixed with the syrup with a wooden paddle for 1-2 minutes, and then taken out and placed in one row, dried.

Let it sit on the table and cool a little. The temperature of the contents of the dish needs to drop to 60-70 degrees, but I don’t have a thermometer. so I just wait 3-4 minutes.

This gingerbread dough and products based on it have many advantages. First of all, in terms of the cost of products, it turns out to be cheaper than what is prepared from natural honey. In addition, honey is a known allergen, which is especially important for today’s generation of children. Well, we won’t heat the honey, since we simply don’t use it (as is known, overheated honey in large quantities is harmful).

Another good thing about this gingerbread dough recipe is that you can store it in the refrigerator for even a year. We made a larger portion, wrapped it in a bag or film, and then, as needed, cut off a piece and baked gingerbread. And the gingerbread cookies made from this dough turn out to be very tasty: they are not dry at all, incredibly aromatic, very appetizing and can also be stored ready-made for more than a year.

In the recipe for gingerbread dough, I suggest using 2 types of flour - wheat and rye. If you don’t have rye, cook it exclusively with wheat flour (any type). From the specified amount of ingredients you get a decent amount of ready-to-use dough - you will definitely get 30 medium-sized gingerbread cookies!

Ingredients:

Now we will brew wheat flour. We sift 130 grams of wheat flour in advance and add it to the aromatic sugar-butter base, which is still quite hot.

Mix everything with a spoon or fork so that there are no lumps left. You can use a whisk or mixer - it’s even faster and more convenient.

Let the custard base for the gingerbread dough cool again - this time to room temperature. I just took the saucepan out to the balcony, where everything cooled down in literally 10 minutes. Now it's time to introduce the eggs. Shake one whole chicken egg and 2 egg yolks a little with a fork and pour into a saucepan for the future gingerbread dough. Mix everything until it becomes homogeneous and smooth. Place the two whites you have left in the refrigerator for now and then use them for cooking. sugar icing for decorating finished gingerbread cookies.

• the present choux pastry cooked with honey;
• baking powder is not added to the dough. Instead, use 4 tablespoons of cognac or vodka per 1 kg of flour;
• You cannot replace butter with vegetable oil or margarine;
• to get the perfect gingerbread dough, you need to use low-grade flour;
• always add “dry perfume” for gingerbread to the dough (1.5-2 teaspoons per 1 kg of flour). All ingredients are listed below. Just combine them in a coffee grinder and grind them into powder;
• the finished gingerbread dough sticks a little to your hands and slowly slides off your palm if you lift it and hold it for 1.5-2 minutes;
• very tough dough will not rise when baking, but very batter will not hold the cut out shape of the gingerbread cookies and will leak during baking;
• The dough turns out to be light in color when using light varieties of honey. If you need a dark-colored dough, feel free to tint it with cocoa powder;
• To keep the gingerbreads long after cooking, place a few pieces of fresh apple nearby.

Ingredients:

For the gingerbread dough:

• 450 grams of granulated sugar;
• 150 grams of 1st grade wheat flour (for brewing);
• 150 grams of peeled rye flour;
• 500/600 grams of 1st grade wheat flour;
• 450 grams of liquid natural honey;
• 160 grams butter 72,5%-82%;
• 1 teaspoon;
• 3 chicken eggs medium size;
• 30 grams cocoa powder (optional)
• 250 ml., water.

Dry perfumes for gingerbread:

• 1/3 teaspoon dry ginger;
• 2 pieces of cloves;
• 1/3 teaspoon of star anise seeds;
• 4 pieces of allspice (peas);
• 1 teaspoon coriander seeds;
• 1 teaspoon ground cinnamon;
• 1/3 teaspoon ground nutmeg;
• 1/2 teaspoon cardamom seeds.

How to prepare choux pastry for gingerbread correctly

Let's start by preparing the ingredients. It is better to work with a wooden spoon or a spatula with a long handle.

Let's boil some water so we have it on hand.

Pour half a portion of sugar into a ladle/pan, preferably with a thick bottom, put it on fire (not too strong) and wait until it starts to melt. You can stir occasionally with a spoon. All the sugar has melted and turned into caramel, keep it on the fire until the color darkens, the so-called burnt sugar effect. It takes me about 3 minutes.

Now, we need to turn down the temperature of the caramel, which is twice the temperature of boiling water. We begin to pour in all the boiling water one tablespoon at a time. There is a dangerous point here: you cannot lean over the pan at this moment, as a large amount of steam is released. That's why it's better to use a long-handled spoon. The photo shows how much steam was released after adding 1 tablespoon of boiling water.

After the water procedure, pour the second half of the sugar into the pan. We wait for it to dissolve and add honey and mix. Then add pieces of butter. Remove from heat and mix the batter thoroughly until all the ingredients are combined. It's time to add dry gingerbread perfume to the dough.

Sift flour for brewing (150 g) directly into a saucepan with batter and brew it there.

Then, add soda and observe how the interaction between honey and soda occurs. Small bubbles will begin to appear on the surface, which are clearly visible in the photo. Leave the dough until it reaches a warm state.

In one bowl, mix the eggs with a fork. You cannot beat them with a mixer or blender (!). We need a homogeneous egg mixture and that's it. We add it to the dough and mix it with a spoon.

Add cocoa to a couple of tablespoons of flour and sift together. We add it to the dough, thereby tinting it. This is not required; it is optional.

Sift the rest of the flour (wheat and rye) together, add in parts and knead the dough.

When the dough becomes difficult to mix with a spoon, place it on a work surface with flour. We continue to knead the choux pastry for gingerbread without passing it through our fingers (!), using only the folding method. Knead the floured dough into a layer, sprinkle flour on top and fold it four times. Repeat this procedure until the dough begins to move away from your hands almost easily. Properly prepared gingerbread dough should stick slightly to your palm. And if you take it and put it on your palm, it will slowly creep down. The photo on the palm was taken almost 2 minutes after I took half the dough in my hands. This state of the dough indicates that it is properly prepared.

I divided the dough into two parts (you don't have to do this) and wrapped it tightly in cling film. Place the dough in the refrigerator overnight. It must spend at least 12 hours there. After this, the gingerbread choux pastry can be used. I got it so beautiful and smooth.

Another little advice: To make gingerbread choux pastry easy to roll out, place it on a silicone mat, knead it with your hands, cover it with film and roll it out with a rolling pin. Then remove the film and roll the rolling pin over the surface of the dough to remove the relief of the film, but do not press on the dough. Good luck with your cooking!

Probably, many housewives have tried to bake gingerbread cookies, but not everyone made products from gingerbread dough. Of course, this is not the easiest culinary task, however, after studying the recipe and starting to act, you can make a semblance of a charming house, which as a result will turn into a real work of art. To begin such work, which can rightfully be considered creative, you first need to make gingerbread dough, from which creation will come. The technology for producing such dough is made using the raw method, the result is a cookie-shaped dish, which is folded, for example, in the shape of a house.

• Flour – 3 cups;
• Honey -3/4 cup;
• Eggs – 1 piece;
• Chopped spices - ¼ teaspoon;
• Butter – 100 grams;
• Sour cream – 100 grams;
• Water – ¼ cup.

Products are prepared as indicated in the recipe. Please note that sour cream can be replaced with half a teaspoon of soda, so that the dough is better loosened. To achieve the same result, many housewives add vodka, then you need to slightly reduce the amount of water, in which case you need about 2 tablespoons of vodka. Also from the list of ingredients, it is clear what we will cook honey gingerbread raw method.

Step by step recipe

1. Let's start cooking by preparing the necessary utensils. Take a container and put honey in it.
2. Grind the butter and egg thoroughly, and then add to the honey.
3. Next, we add the prepared spices, they are needed so that the taste of our cookies is truly like gingerbread. Mix the resulting mass for the future house thoroughly. We do this slowly for about 2 minutes.
4. The next cooking step is adding flour. If you used soda for loosening, then mix it with flour, sift and add to our bowl. If you decide to use sour cream, then add it, and then sift the flour and gradually add it to a common container.
5. Knead the gingerbread dough, it should not be steep. After kneading, our raw dough is ready. It is clear that nothing overly complicated was involved in its preparation.
6. Now let's start shaping our cookies for the house. We will start preparing it by rolling it out. Namely, we take our gingerbread dough, as the recipe indicates, sprinkle the surface on which we will roll it out with flour, and place the dough on it. Form it into a brick shape, lightly sprinkle it with flour and start rolling it out.
7. The rolled out gingerbread dough for the house should be approximately 6-7 mm thick. Then we cut it into certain parts specifically for our future cookie house, that is, we cut out the roof, the so-called walls, and so on.
8. Grease a baking tray with oil. As the recipe indicates, brush off the remaining flour from the cut out shapes of the future cookies and place them on a baking sheet.
9. To make the parts of the house beautiful, they can be greased with egg or egg yolk. Well, so that during this greasing the parts of the cookies do not move or slide out, the baking sheet should be lightly sprayed with plain water.
10. So, we continue to cook, namely, first of all, preheat the oven and send our gingerbread dough there, as the recipe indicates. Cooking will take 20-30 minutes, at a temperature of 180-200 degrees. When baking cookies for the house, keep an eye on their appearance, because different ovens Baking times may vary.

After baking the cookies, the truly creative process begins, or rather, we begin to prepare our work itself, that is, the construction of the house will take place. To do this, windows are cut out and all the elements are laid out.

All parts of the product are glued together using chocolate thoroughly heated in a water bath or using caramel, or rather, sugar syrup. These additives that give and appearance, and certain pleasant taste, you also need to cook, their recipe is simple, but also has its own nuances and secrets. But during the connection and gluing of the component parts, you need to use such unique supports, for example, you can take an ordinary jar or box. Such a support will make it possible to connect the component parts by simply gluing and composing. When everything is dry, carefully remove this addition.

To draw out various elements and patterns, icing is used, a kind of protein-sugar mass.

In fact, making figures for a future product is not so easy. Not everyone can cut them out of rolled out dough just like that. Therefore, in order not to take risks, cut out the desired template, place it on the rolled out dough and you can cut figures using it. The recipe does not indicate such nuances, but you need to know about it.

But small details, for example, a door or windows, also need to be cut out using a template, but from a hot, freshly baked product.

Another nuance that can take inexperienced housewives by surprise in such a difficult task is honey. As the recipe indicates, we use it at the very beginning of cooking, but it happens that it is candied. In this case, put the required amount in a bowl and heat it over the fire so that the crystals melt. But you don’t need to bring it to a boil, otherwise that charming aroma of honey will simply disappear. After the honey has reached the consistency we need, let it cool naturally and continue cooking as expected.

To create such products, do not be afraid to use your imagination, which regular test will make it incredibly beautiful and interesting, and most importantly tasty treat. Each house made like this turns out to be different from the other; in addition to it, Christmas trees and snowmen and fences are made from the same dough. Everything is decorated with glaze, in the form of snow, and the result is just a real picture.

Many housewives, having already got their hands on it or simply having a talent for such a thing, combine their love of creativity and work, in other words, they earn money by making gingerbread dough, and then various figures from such delicious cookies. After all, the main thing in preparing such a delicacy is not only the beauty and creative idea that results in the end, but also taste qualities, because such products should simply melt in your mouth. Let's study the recipe and consider what ingredients we need to prepare gingerbread dough for the house.