How often have you heard the phrase: "Someday on this street a car with gingerbread will turn over."

Gingerbread as the personification of a sweet and carefree life. Gingerbread as a childhood memory. This article is dedicated only to him - Gingerbread! Or, to be more precise, a recipe for making gingerbread with burnt sugar. To say that they are delicious is to say nothing. They are simply incomparable! There is, however, one "BUT ...". The preparation of this delicacy is very costly, but this is just the case when the result will amaze everyone on the spot. Another plus: there is little fuss with gingerbread, and their quantity (at the exit) pleases.

Preparation time: 30 minutes

Cooking time: 2 hours, 30 minutes

To make delicious burnt sugar gingerbread cookies, you will need the following ingredients.

Ingredients

Ingredients for the dough:

• Two chicken yolks;
• One glass of sugar;
• Three tablespoons of fat.

Ingredients for the glaze:

• Protein, 2 pieces;
• Sugar, one and a half glasses.

Preparation

One glass of sugar is poured into a dry skillet and fried until it turns brown and smoke forms. A glass of water is simmering on the other burner at the same time. When the sugar reaches its condition, water is poured into it in a thin stream, and everything is well mixed.

If sugar is taken with caramel, then it should be left to simmer over low heat. But not for long.

Then the slightly cooled syrup is poured into the yolks with fat. Everything mixes well again. Leave on for two / three minutes. Stir again and add a little flour. Sprinkle one teaspoon of baking soda on top. Then add enough flour to make the dough soft and elastic.

Let the dough stand for about half an hour.

The dough is rolled out in a layer one / one and a half centimeters thick. The layer must be cut with a knife into squares or rhombuses.

Flour is poured onto a baking sheet, and the gingerbread cookies are stacked slightly at a distance from each other.

Keep in the oven until fully cooked. Pour the glaze over the already baked gingerbread cookies and leave to dry.

How to prepare the frosting?

Whisk the whites with sugar. Whisking, add three / four tablespoons of lukewarm water. You can add any fruit essence or vanillin as desired.

How to evenly glaze the gingerbread cookies?

Very simple. Put some of the gingerbread into a container and add one / two tablespoons of glaze, and mix gently. Then put all the gingerbread cookies on a tray. When they are dry, separate them from each other and put them in a plastic bag.

The whole process takes about two / two and a half hours.

Enjoy your tea!

Gingerbread made from perfect burnt sugar dough

This recipe makes 50 pieces of small gingerbread.

We need:

• 500 g sugar
• 200 ml boiling water
• 200 g butter
• 1 tsp soda
• 1/2 tsp salt
• 1 tsp ginger
• 2 tsp cinnamon
• 1/4 tsp each cloves, cardamom, nutmeg, allspice, anise
• 1 egg
• 850 g flour
• 1-2 tbsp honey, optional

For Chocolate Glaze

• 3 tbsp cocoa powder
• 6 tbsp Sahara
• 9 tbsp water, boiling water
• 1 tsp butter

Preparation:

1.Pour the sugar into a saucepan with a thickened day, put on low heat and melt until a rich color, while stirring.

After that, pour in boiling water in a thin stream, stir vigorously, reaching uniformity. We remove from the fire.

Important: Sugar melts in parts, first 150 g, as another 200 g melted, and then another, each time increasing the portion of sugar.

2. Oil is added to the burnt,

salt, soda, spices, honey if desired and mix carefully. Cool it down.

3. Drive an egg into the sugar-oil mixture, mix and start adding flour in portions, stir with a spoon until possible,

and then dump it on the table and knead the dough with your hands. After wrapping the finished dough in cling film, put it in the refrigerator for 1 hour, overnight.

4. Divide the dough into 3 parts for convenience. We take 1 part, roll it out with a thickness of at least 2-3 cm, squeeze the gingerbread cookies with a glass, a glass or molds.

If the dough is not used all at once, then it can be stored in the freezer for up to 3 months, and in the refrigerator for 1 month.

5. We bake at 180 degrees, 6-7 minutes, look at the gingerbread.

Important: if the dough is too deformed during baking, there is little flour, and if the dough is bubbling, there is a lot of flour.

6. Cover the gingerbread with chocolate glaze.

Chocolate glaze

Preparation:

1.Put cocoa in a saucepan and knead it with a spoon so that there are no lumps. Add sugar to it and mix carefully until the sugar turns brown.

2. Pour boiling water and stir, put on fire and bring to a boil.

Water can be replaced with milk.

3. With constant stirring, boil for 5 minutes, over low heat, until boiling.

4. Cool, to keep warm, and add butter, to add gloss to the glaze, stir.

When the oil has dissolved, the frosting is ready. It should be the consistency of liquid honey. It should be noted that when it cools, the glaze becomes thicker.

4. Cool completely and grease the pastry.

Delicious gingerbread according to an old recipe

We need:

• 500 ml of kefir (can be replaced with yogurt, sour cream)
• 500 g sugar (1 half liter jar)
• 1 tsp salt
• 2 yolks
• 775 g flour
• 1 tsp soda
• 1 tbsp vinegar 9%
• 1 tsp ginger

For glaze:

• 1 egg white
• 250 g icing sugar
• 1 tbsp water

Preparation:

1. Grind the yolks with sugar, add kefir, salt, ginger and 250 g flour, mix everything.

2. In the resulting mixture, put soda slaked with vinegar, mix vigorously and add 300 g flour, knead the dough.

3. Pour the remaining flour on the table, sprinkle the dough and knead it.

Let it rest for about 20 minutes, roll it out on cakes 1.5 cm thick. Squeeze the gingerbread with a cup (shape).

4. Transfer to a baking sheet and bake in the oven at 180-200 degrees until golden.

5. For the glaze, first beat the protein, then gradually add the icing sugar, beat everything. If you need a thick glaze, do not add water, but add water thinner. Cover the cooled gingerbread with icing.

To make the icing harden faster, it is better to smear on hot gingerbread.

Tula honey gingerbread with ginger

We need:

For the test:

• 1 tbsp. Sahara
• 2 eggs
• 100-125 g butter (margarine)
• 1 tsp baking soda
• 1 tbsp ground cinnamon
• 1 tsp ginger
• 3 tbsp honey
• 4-5 tbsp flour

For glaze:

• 4 pp. icing sugar
• 2 tbsp water

For filling:

• any jam

Preparation:

1.In a saucepan, put all the ingredients, except flour, mix, send to the fire and keep there until the sugar and butter dissolve.

2. Remove from the heat and add flour to the hot part, in portions, stir everything vigorously so that there are no lumps.

Knead the dough, it should be soft.

3. Roll out the dough 0.5 - 1 cm thick. Cut square adratik or rectangles, we adjust the size ourselves: what size do we want the gingerbreads smaller or larger.

Put 1/2 tsp in the middle. jam and fold the rectangle in half, pinch the edges with a fork. You can decorate the top with various dough patterns.

4. We shift to prot willow, crushed with flour, and bake at 180 degrees for 15-20 minutes.

5. Prepare the icing: mix the icing sugar with water, stir for 5 minutes to achieve gloss.

6. Glaze the gingerbread cookies, hot.

Rye flour gingerbread simple recipe

We need:

• 3 eggs
• 1 cup sugar
• 1.5 tbsp. rye flour
• 0.5 tsp baking powder
• 1 tbsp cocoa powder
• 1 tsp ground ginger

For glaze:

• 1 chicken protein
• 2/3 st. icing sugar
• 2 tbsp lemon juice

Preparation:

1. Beat eggs with sugar in a mixer.

2. Add flour, cocoa, ginger, baking powder and mix in a mixer until smooth.

3. Move everything to the table, dust with flour and knead the dough.

4. Roll out the dough 1 cm thick, cut out the figures and bake at 180 degrees, 20 minutes.

5. Prepare the icing while the gingerbread is baked, beat the protein until soft peaks, add powdered sugar in portions, beat, add lemon juice and continue to beat until thick.

6. Lubricate the cooled gingerbread.

Enjoy the holidays and bon appetit!

Author's text
Katalin ©

Gingerbread form from the city of Český Krumlov (Czech Republic). Photo www.ckrumlov.info

I cannot yet say exactly when the turning point in gingerbread recipes came, i.e. when it was mandatory to add oil, soda and liquid (water and milk) to old recipes. For some reason, it seems to me that this happened already in the XX century. An egg and a small amount of butter were already in recipes from the mid to late 19th century, but not all. Now, in many modern recipes, there is not even one, but two or three or four eggs. And the gingerbreads themselves are baked like ordinary cookies: they mixed all the ingredients, baked and ate them almost immediately, "otherwise they will go bad" (I mean most of the Russian-language recipes). Rarely are stories about matting / standing of both dough and ready-made gingerbread. However, with modern "water-egg" recipes, it is problematic to stand the dough for a long time: it can easily deteriorate. And many chefs do not attach much importance to spices and add them just to add. And in general, a rare culinary specialist is familiar with the technology of making gingerbread dough ...

What is "modern gingerbread": for the most part, among home cooks, these are just small cookies that are prepared with spices or using stamps / printing boards. For some reason, Russian-speaking cooks also call baked goods or sweets from other traditions, which are prepared in the same way, "gingerbread". The same Chinese yuebin are called "moon cakes", the same German aniseed springerle cookies are sometimes called "gingerbread" or white gingerbread. "Just recently, bloggers picked up stories about" Japanese gingerbread "- rakugan, which are also formed using special boards (kashigata)... But this is not gingerbread, but sweets similar to yuebin. By the way, these Japanese and Chinese dishes can only be called sweets in the usual sense.

This is our "gingerbread tradition" in Russia. And all this with the help of the Internet is now spread, reprinted, repost, without delving into the essence of the issue, and contributes to the misunderstanding not only of their own traditions, but also of others ...

German springerle biscuits (www.jultchik.livejournal.com), Chinese yuè bĭng desserts (www.abc-chinese.ru), Japanese rakugan desserts (www.tokyojinja.com) and an old sturgeon gingerbread board for baking Gorodets gingerbread (pryaniki .info).

I became closely interested in gingerbread precisely after I began to see their recipes in translated culinary magazines and books published in Russia (for the most part, these were translations from German). Since all kinds of "Tula" and "mint" were heard and were considered common, they could be bought in almost any store at any time of the year, other traditions were interesting: what about them there? But I still decided to start with my own, with domestic ones. Of course, I took the recipes in Kengis's book, which she mentioned more than once in her articles. Some of the favorites to this day remain

GINGERBREADS ON BURNED SUGAR

Such gingerbread cookies have a taste and aroma similar to honey.

Ingredients and preparation:

"For 800 g of gingerbread

Flour 3 glasses;
Oils 50 g;
3/4 cup water;
1 cup granulated sugar for syrup, 1/2 cup for burnt (I only take 1 glass of sugar, less brown);
Spices 2 teaspoons (I used the Hungarian mixture that I talked about in part 3);
1/2 teaspoon soda.

Put 1/2 cup sugar in a skillet and, stirring occasionally, heat until light brown. Add, gradually stirring, water, then 1 glass of sugar, oil, spices and cool the mixture with stirring to room temperature. Mix flour with soda, sift and knead the dough from all products. "

"Cutting and baking gingerbread dough

The finished dough is placed on a flat board or table. To prevent it from sticking to the board and hands, sprinkle flour on the board and dough. They form the dough in the form of a brick by hand, put it on a floured board, sprinkle it with flour on top and use a rolling pin to roll it into an even layer 5-8 mm thick. When making a gingerbread, the prepared layer 10-12 mm thick can be rolled onto a rolling pin and put on a baking sheet. If gingerbread or biscuits are prepared, then the finished layer of dough is cut with a knife or with the help of grooves into all kinds of figures. The weight of one gingerbread, depending on the size of the groove, can fluctuate on average from 20 to 40 g. Certain varieties of gingerbread, for example, Tula loaves, can weigh up to 100 g.

Cool gingerbread dough can be put for baking on a clean, washed baking sheet without grease, and soft dough on a greased baking sheet, otherwise it will stick to the baking sheet and the products will have large bubbles and torn bottoms.

Before baking the gingerbread cookies, sweep away excess flour from them and smear them with an egg or, better, egg yolks. So that the gingerbread cookies do not move when lubricated, you need to sprinkle the baking sheet with water before laying them.

To speed up the work, the entire layer of dough is lubricated with an egg and, if desired, various patterns are made with a fork or pastry comb; You can also sprinkle the layer greased with an egg with peeled unroasted chopped nuts, almonds, peanuts, and when the egg grease dries up, divide the layer with a knife or with the help of notches into different figures and transfer to a baking sheet.

Small and thin gingerbread cookies are baked at a temperature of 220-240 ° for 8-15 minutes, and large products and gingerbread - at a temperature of 180-240 °. Immediately after baking, wipe the surface of the gingerbread with a soft napkin or brush. This increases the shine of the items. "( R. Kengis. "Home-made cakes, pastries, cookies, gingerbread, pies").

I stood the dough for a day, after baking I covered the gingerbread cookies with ordinary sugar glaze (water + powdered sugar; grind to the desired thickness). The batch, which is in the photo, was stored for three weeks, until it was eaten. And to keep it so much, I drove the flies away from it :)

I will include gingerbread in the Consolidated post of my

Ingredients:
yolk - 2 pcs.
margarine - 150 gr.
sugar - 2 tbsp.
boiling water - 1 tbsp.
soda - 1 tsp
flour - how much the dough will take (about 500 gr.)

for glaze:
cream - 2 tablespoons
sugar - 2 tablespoons

Preparation:
1. Grind the yolks with 1 tbsp. sugar and softened margarine.

2. Burn 1 tbsp. sugar in a dry frying pan until syrup.

At first it will be like this

Then so

And finally, we get the syrup we need.

3. As soon as the sugar is melted, pour into it THIN !!! trickle 1 tbsp. boiling water (do this very carefully, otherwise you can burn yourself), stirring constantly.

4. Pour the resulting syrup into the yolks with margarine and mix well.

5. Add a little flour, pour soda on top, stir and add flour until a soft elastic dough

6. Roll out the dough into a layer at least 1 cm thick, cut into squares (rectangles) and spread on a baking sheet covered with baking paper.

7. Bake at 180-200 * C until golden brown. They bake very quickly, so do not overdry. The gingerbread should be very soft.

8. While the gingerbread cookies are being baked, make the glaze:
in a small metal container (I have a stewpan with a thick bottom), mix the cream with sugar and, stirring constantly, cook over very low heat until slightly thickened, check for a drop in cold water. Be careful, if you do not add the icing, it will not solidify, if overcooked, there will be solid sugar on your gingerbread.

9. Lightly cover the finished hot gingerbread! cooled glaze.

10. Store in a plastic bag or well sealed container.

Bon Appetit!

Surely everyone remembers about the gingerbread, which could be bought in stores back in the days of the Soviet Union. Having tried such a gingerbread, you will not immediately understand what the secret of its dark color is. Many thought that cocoa or dark chocolate was added to the dough, but everything is much simpler, the dough for them is prepared on the basis of burnt sugar, which can be found under the name "burnt". To do this, granulated sugar is melted in a saucepan until black, and then boiling water is added. The result is a dark, opaque liquid, which is added to the gingerbread dough. Such products have a dark shade and caramel taste, which cannot be achieved with cocoa or chocolate. This dough can also be used to make Christmas gingerbread houses or New Year's cookies in the form of and.

Ingredients:

• sugar - 245 grams;
• egg - 1 piece;
• flour - 470 grams;
• boiling water - 125 grams;
• butter or margarine - 60 grams;
• a pinch of salt;
• soda - 0.5 tsp.

How to cook gingerbread cookies with burnt sugar:

1. Put 50 grams of sugar in a suitable dish (saucepan, cauldron or deep frying pan), turn on medium heat and wait until the sugar turns black. For burnt, it is best to take some old container. Now pour in half a glass of boiling water and stir everything with a spoon, a black liquid is formed.

2. Now add a glass of sugar to it, turn on medium heat and heat the mass until the crystals are completely dissolved, turn off the fire.

3. Pour in one and a half cups of flour, mix the mixture thoroughly.

4. Cool mixture until warm to prevent egg curdling, then add butter (or margarine) and egg.

5. Now add flour by sifting it with baking soda. The dough turns out to be quite dense, but it is easy to form in the hands.

6. Roll the dough into balls weighing 40-50 grams each. This is necessary to ensure that each product is baked equally. It is convenient to use a kitchen scale for this. If you wish, you can roll out the dough and cut out circles or other figures from it using a notch or glass.

7. Gingerbread should be baked in an oven preheated to 200 C for 10 minutes. Observe this time strictly, otherwise the dough will dry out and it turns out not gingerbread, but crackers. While the gingerbread cookies are cooling, it is necessary to prepare the icing.

8. To do this, beat the egg white with a whisk, add 45 grams of sugar and 30 ml of boiling water.

9. Using a pastry brush, cover the gingerbread with icing.

Gingerbread cookies with burnt sugar can be stored for quite a long time, but only in a sealed plastic bag.

Bon Appetit!!!

Respectfully yours, Maria Alexandrovna.