Gingerbread dough

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Prepared by: Lesya Fedunova

01/27/2019 Cooking time: 8 hours 0 minutes

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To make the gingerbreads delicious, the most important thing is to prepare excellent dough. Today I will tell you how to prepare the perfect gingerbread dough for delicious and aromatic baking. Simple, fast and easy!

How to make gingerbread dough

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

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

Goat dough

Cooking time: 1 hour 35 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 359 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

Homemade gingerbread - photo recipe step by step

We suggest making gingerbread cookies using a very simple and budget-friendly recipe. They cook quickly, turn out very tasty and last a long time, so don’t be afraid to make extra. A special glaze will provide not only a sweeter taste, but also a store-bought appearance.

Your rating: (
6 ratings, average: 4.83 out of 5)
Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Cooking time: 1 hour.
Number of servings: 20 persons.
Calorie content of the dish: 353 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

The recipe for honey and gingerbread is also a holiday recipe. In Western countries, such a delicacy is already considered a sweet symbol of Christmas. But you don’t have to wait for this bright holiday if you suddenly want delicious gingerbread. Find out how to prepare this delicacy. There is one win-win recipe where honey and ginger are mandatory.

Ingredients:

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

Cooking method:

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

On burnt sugar

Burnt sugar is used not only for traditional roe, but also in other recipes for gingerbread made with wheat flour.

Here is one of them:

100 g sugar;
50 ml boiling water;
150 g honey;
150 g butter;
5 g soda;
10 – 14 g of a mixture of ground spices for gingerbread;
1 egg;
350 g flour.

Gingerbread dough for a house

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

On New Year's holidays, the whole house is decorated with a variety of little things, including the festive table. The gingerbread house occupies a special place on it. This is a stunningly beautiful Christmas dessert. The dough for a gingerbread house is important, because thanks to it the structure of the dessert will not fall apart. You will find the process and technology of how to prepare the base in the recipe with photos.

Ingredients:

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

Cooking method:

Combine all the spices in a small bowl and grind them thoroughly.
Sift the flour into another bowl, add soda to it.
Pour sugar into the spices, add honey and vodka. Add melted butter and eggs to this and beat everything with a fork until smooth.
Add the flour next, knead the mixture for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Cling film will also work.
For now, get busy with the details of the gingerbread house - draw them on cardboard and cut them out.
In the morning, you can take the base out of the refrigerator and let it warm up at room temperature.
Next, roll out the layer 0.5 cm thick and place cardboard parts on it.
Using a sharp knife, cut out the elements of the gingerbread house along the outline.
Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them for a day under a towel.
Make the glaze - add lemon juice to the whites, beat them gradually, adding powdered sugar, let stand for 1 hour to thicken.
Lightly “file down” the edges of the parts with a grater for better fastening, and coat these places with glaze. She can decorate everything at her own discretion.
After the decorative layer has dried, assemble the gingerbread house. Let the structure stand for 1 day.

Homemade gingerbread cookies with glaze

Soft and delicate gingerbread cookies covered with white sugar icing are the perfect addition to any tea party. By following the instructions exactly, even a novice cook can handle the preparation.

Ingredients:

Milk – 250 ml;
Flour – 600-650 g;
Granulated sugar – 250 g;
Salt;
Vegetable oil – 50 ml;
Baking powder – 1 sachet;
Vanillin – 1 sachet;
Eggs – 1 pc. + 1 yolk.

For the glaze:

Egg white – 1 pc.;
Powdered sugar – 100 g.

What we do:

Pour the milk into a saucepan and put it on the fire. Bring to a boil. In a deep bowl, mix 130 g of flour and all the granulated sugar. Pour in hot milk and stir quickly.
Add a pinch of salt and odorless vegetable oil. Mix the mixture again with a whisk and let it cool slightly. Add one egg and one egg yolk to the warm mixture. Whisk the ingredients well.
In a separate bowl, mix flour, baking powder and vanillin. Add the dry mixture into the liquid base in portions and knead into a homogeneous dough. Roll out the workpiece into a thin layer approximately 1 cm thick.
Using a glass, we form blanks, which we place on a baking sheet covered with parchment paper. Place the pan in the oven for 15-20 minutes at 180 degrees. Meanwhile, prepare the glaze. In the bowl of a mixer, combine the powdered sugar and egg white. Whisk. Cover the gingerbread cookies with the prepared glaze.
The specified amount of ingredients should yield about 1.1 kg of airy, soft and very tasty baked goods.
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Honey gingerbread dough

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

Honey gingerbreads are no less fragrant. They also fit perfectly into the holiday menu. But besides the table, you can decorate a Christmas tree with them or give them to friends. The base for gingerbread decorations is prepared in advance. It should sit for about a day to be completely saturated with spices. This way the taste of the finished delicacy will be more intense, not to mention the aroma. The recipe for honey gingerbread dough will help you prepare it.

Ingredients:

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

Cooking method:

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

Industrial recipe for gingerbread. Automated production of gingerbread and filled cookies

Filled gingerbread cookies and shaped cookies are “timeless” delicacies. If you, like us, think that the production of gingerbread and cookies is a great idea for a business, then we invite you to watch the video

review with a demonstration of the operation of a complex of machines, which represent a ready-made production line for the production of gingerbread and filled cookies.

The popularity of fragrant and delicate gingerbread cookies with a juicy filling, it seems, will never fade away. For example, Tula gingerbread cookies with jam or boiled condensed milk are still the center of attraction for tea drinking and can compete for the title of the best gift “for the table”. And if we talk about cookies, then it is completely impossible to overestimate the prevalence and demand of this delicacy. If you, like us, think that the production of gingerbread and cookies is a great idea for business, because the popularity of these products is obvious and not tied to place and time, then we invite you to familiarize yourself with the complex of machines that represent a ready-made production line gingerbread and filled cookies. This equipment can be both the basis for opening a confectionery shop and a means of significantly optimizing the existing production of gingerbread and cookies due to:

full automation of the processes of forming blanks, molding products and placing them on baking sheets (for continuous operation of the line, the operator only needs to control the supply of ingredients to the depositor-forming extrusion machine and sending the products for baking);
increasing production volume to 100 products per minute;
expansion of the range of products due to the versatility of the equipment: the line allows the use of gingerbread production technologies from different doughs, with a simple, two-component or without filling, molded using stamps or a classic round shape, and is also suitable for various cookie production technologies;
ease of maintenance: working with the equipment does not require specific knowledge and experience, which allows not only any production employee to work with this line of machines, but also to quickly change the operating parameters of the equipment for reconfiguration for the production of other products.

We invite you to take a closer look at this complex of machines in our new video review. From it you will learn the characteristics and advantages of the equipment offered by GolfStream for the production of cookies and gingerbread, and also see the production process of Tula gingerbread with filling and classic round gingerbread with filling.

Gingerbread dough using choux method

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 336 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

Energy value, composition and beneficial properties

Thanks to its ingredients, gingerbread dough is very high in calories. Its energy value is 336 Kcal per 100 g. The composition of food components is as follows: 4.8 g of proteins, 2.8 g of fat and 77.7 g of carbohydrates.

The chemical composition of gingerbread dough prepared using a traditional recipe includes vitamins B, A, and PP.
It also contains potassium, iron, phosphorus, calcium and sodium. Vitamins

Vitamin A	1.3968 mg
Vitamin B2	0.04 mg
Vitamin B1	0.08 mg
Vitamin PP	0.6 mg

Minerals

Iron (Fe)	0.6 mg
Phosphorus (P)	41 mg
Potassium (K)	60 mg
Sodium (Na)	11 mg
Calcium (Ca)	9 mg

Raw gingerbread dough

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

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

Ingredients:

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

Cooking method:

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

Tips and secrets from chefs for preparing gingerbread dough

There are two types of gingerbread dough: raw and custard. In the first option, the products are mixed together, and in the second, honey is heated in a mixture with water and oil before adding flour and other ingredients. In this case, spices are added to the hot mixture and give out their aroma as much as possible. Both raw and choux pastry should be plastic and not too sticky.
The first spice added to gingerbread dough was honey. Later, other spices were added to the gingerbread dough mixed with honey. First of all, it's cinnamon, cloves and ginger.
The tradition of preparing dough with spices is different among all peoples. In Russia, honey dough was made with rye flour and berry juice, in Great Britain gingerbread was invented, and in Central Europe allspice was added to the dough.
Gingerbread is usually thin and fragile. During baking they do not increase in size and retain their shape. Therefore, various figures are made from gingerbread dough, like decorations for a Christmas tree.
In addition to ginger, cinnamon and cloves, nutmeg, coriander, cardamom and even allspice are also added to the dough. Sometimes cocoa or orange zest is added to baked goods.
Gingerbread cookies made with dough mixed with natural honey have a pleasant shade and smell of honey. It is advisable to choose fragrant, dark varieties of honey.
You can do without sugar in any gingerbread dough. This ingredient is optional.
Soda is used as a leavening agent, but often several tablespoons of strong aromatic alcohol are added to honey. This dough does not expand much during baking.
For gingerbread, you can use flour of the first and even second grade, and not just the highest grade. Although confectioners claim that the most delicious gingerbreads are made from the cheapest flour.
For real gingerbread, only natural products are used, such as butter, heavy cream or thick sour cream. Do not use vegetable fats, margarine or spread for the dough.
The dough is rolled out with a rolling pin and shapes are cut out using molds. Thin small gingerbread cookies are baked at 200-220°C for 5-7 minutes. The larger the products, the longer the baking time. The gingerbreads need to be baked well, but you don’t need to bake them for too long, otherwise the taste will deteriorate.

Gingerbread dough without honey - recipe

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

Gingerbread dough without honey is no less tasty and soft, and has a fragrant smell. It is made tender by kefir. It also contains soda, which is extinguished with vinegar. As a result, the base rises, and the gingerbread cookies themselves come out tall and fluffy. Cocoa powder gives the delicacy a light chocolate taste. Its proportions can be changed at your discretion.

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Ingredients:

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

Cooking method:

Pour the kefir into a deep bowl, add sugar and butter, and mix.
Next, add cocoa powder, yolk and soda slaked with vinegar.
Mix until smooth, and then add flour and knead into an elastic mass.
Next, form small balls, place them on an oiled baking sheet, place in the oven for 35 minutes and bake at 200 degrees.
Meanwhile, make the glaze - beat the egg white until stiff, gradually adding a glass of sugar.
Place the gingerbread cookies in a saucepan and pour in the protein mixture.

Shortbread gingerbread dough

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

Shortbread gingerbread dough can be classified as a quick recipe. The finished base is infused for only half an hour, and only then it can be rolled out. The baked goods are soft, tender and crumbly. The store-bought one cannot be compared with it. The basis of the delicacy is baking, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the delicacy will have a slightly different taste.

Ingredients:

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

Cooking method:

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

Description of preparation:

The gingerbread dough according to this recipe turns out to be universal, suitable for both baking and thin gingerbread cookies to be painted with glaze, and for gingerbread cookies with fillings.
If the technology is followed, the dough should be like plastic clay - thick, but tender and soft, a little sticky to your hands. Instead of sugar, you can put honey, but you don’t need to fry it; you can add zest, mint, nuts or pieces of dried fruit, depending on how you want to enrich the taste of gingerbread. This dough can be stored in the refrigerator for a long time and nothing will happen to it. In addition to wheat flour, you can use rye or oat flour in a proportion of 70 wheat and 30 any other. You'll get another interesting taste. Purpose: Inexpensive Main ingredient: Dough Dish: Baking / Gingerbread Geography of cuisine: Russian cuisine

Gingerbread dough - a simple recipe

Preparation time: 1 day 1 hour.
Number of servings: 12 persons.
Calorie content of the dish: 278 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

Melt half the sugar in a small saucepan. Then add boiling water and cook for a couple more seconds.
Add the remaining sugar and continue dissolving it.
Next, add oil, spices and orange zest.
Sift the flour along with soda and salt, add 1 whole egg and 2 yolks.
Leave the kneaded base in the refrigerator for a day.

Gingerbread cookies have been very popular in our country for a long time. They were prepared in various varieties, types and sizes - from small gingerbreads weighing only a few grams to huge gingerbreads and gingerbreads weighing 1-1.5 kg. The dough products were stamped using special gingerbread board stamps (“printed gingerbreads”).

One of the features of gingerbread dough is that it usually contains a lot of spices, which give it a special aroma. Probably, the name “gingerbread” itself comes from the word “spice”. The mixture of spices added to the gingerbread dough is called "bouquet" or "dry perfume".

Dry perfumes, in%: cinnamon 60, cloves 12, allspice 12, black pepper 4, cardamom 4, ginger 8.

Gingerbread dough is characterized by a high content of sugar, honey, molasses, but it is low in fat. Flour for the dough should be low in gluten (26-28%). The dough is loosened with chemical leavening agents, since the high sugar content and low humidity prevent the development of yeast.

The dough is prepared in two ways: raw and choux. With the custard method, part of the flour is boiled before kneading the dough.

The peculiarities of the recipe and preparation of gingerbreads ensure that many types of gingerbread can be preserved for a long time without becoming stale. Staling of flour products is a very complex process associated with the aging of starch jellies. During baking, the starch gelatinizes, binds a large amount of water and turns into jelly. During storage, a rearrangement of starch particles occurs in the jelly, it becomes denser, its ability to bind water decreases, and the jelly, as they say, “gets old.” This process causes staling of flour products. Staling is expressed in the fact that their surface crust loses its fragility, becomes elastic, the crumb becomes crumbly, and then, when dry, becomes very dense.

Gingerbread dough contains honey and molasses, which delay the staling process. In addition, brewing flour and invert syrup greatly delay the staling process.

GINGERBERRY DOUGH

Flour 1000, sugar 300, water 200, molasses 100, honey 100, eggs or melange 100, butter or margarine 100, ammonium 8, soda 4, dry spices 5, burnt sugar 50.

Preparation of dough using the raw method

Honey, molasses and burnt sugar are mixed, heated to 40-50° and filtered through a sieve into a dough mixing machine, cold water is poured in, eggs or melange are added, granulated sugar is turned on and the mixture is kneaded for 2-3 minutes. After this, add finely ground spices, soda, ammonium carbonate dissolved in water, mashed butter or margarine, flour and knead the dough for 10-15 minutes.

If invert syrup is introduced into the dough, then soda and finely ground ammonium are mixed with flour and the dough is kneaded for no more than 3-5 minutes.

The kneaded dough should have a temperature no higher than 22°, since at a higher temperature it sticks to the table, rolling pin and grooves, and at a lower temperature the dough is difficult to roll out into layers.

The humidity of the raw dough should be in the range of 24-26%. If the humidity percentage is higher, then the dough is poorly shaped, the products turn out blurry with compacted pores, sometimes during baking they stick to the baking sheet and bubbles form on the bottoms of the products. If the moisture content of the dough is insufficient, small-volume products with rough edges are obtained.

You can knead the dough by hand. When making small portions of dough, the flour is sifted onto the table (6-8% of the flour is left for dusting), mixed with baking powder and shaped into a funnel, into which the prepared liquid is filtered, after which softened butter is added. Use your hands to move the flour towards the center, mixing with the liquid. When some of the flour (approximately 50%) has combined with the liquid, quickly knead all the flour until the dough reaches a uniform consistency.

Granulated sugar with large crystals may not dissolve during dough kneading and baking, as a result of which the quality of the finished products will deteriorate. Therefore, such sugar should be preheated with water, stirring until it is completely dissolved, and then cooled to 20-30°.

When making large portions, the dough is kneaded in a trough or kettle. Add all the products except flour to the strained syrup, stirring, then add flour and knead the dough with both hands until half cooked, i.e. until it becomes difficult to knead. After this, pinch off a piece of semi-kneaded dough weighing 1.5-2 kg with both hands and knead it on the table so that it becomes homogeneous. A piece of kneaded dough is left on a table dusted with flour. The next kneaded piece is placed on top of the first one, and so the entire dough is kneaded and laid out. If the laid pieces of dough are not uniform in consistency, then they are cut on the table from top to bottom into pieces, mixed again and again laid one on top of the other.

Preparing the dough using the custard method

The process of preparing this dough consists of three phases: preparing the tea leaves, cooling it and kneading the dough. Depending on the type of gingerbread, the flour is brewed with sugar-honey or sugar-treacle syrup.

Prepare and cool the brew as follows: load sugar, honey, molasses into an open digester; pour in water and, stirring, heat the mixture to 70-75°, i.e. until you get a clear syrup. The syrup is filtered through a fine sieve into another bowl or dough mixing machine, cooled to a temperature of at least 65°, sifted flour is added (leaving a little for dusting) and kneaded.

The process of mixing flour with hot syrup should proceed as quickly as possible, since with prolonged contact of unplaced flour with hot syrup, lumps are formed, which are subsequently difficult to stir. The brewing humidity should be 19-20%.

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.

Leavening agents and aromatic substances cannot be added to hot brewed dough, as it loses its properties, so the dough is placed on a greased baking sheet and cooled to 25-27°.

Knead the choux pastry as follows: put the chilled choux pastry into the dough mixing machine, add the rest of the prepared products provided for in the recipe, and knead the dough for 30 minutes. (Fig. 20).

Rice. 20. Scheme for preparing gingerbread using the custard method

When making a small amount of dough (up to 5 kg), make a depression in the tea leaves placed on the table, into which mashed butter, eggs, spices, baking powder, and flour left for kneading are placed, and everything is mixed until a homogeneous dough is obtained.

If a large amount of dough is prepared, then the brew is divided into 10 pieces of equal weight, one of them is mixed with the products specified in the recipe. This amount of dough is then divided into nine equal parts, which are added to the remaining nine parts of the brewed dough. Each piece of dough is mixed in turn and placed one on top of the other on a table dusted with flour. The resulting large piece of dough is cut from top to bottom into small pieces and again each of them is kneaded well to obtain a dough of uniform consistency.

Rolling and baking

Before rolling out, a small piece is torn off from the dough and baked to determine the quality of the dough. After this, they begin to mold the products. To do this, separate a small piece, knead it on a table, lightly dusted with flour, and shape it into a rectangular shape. Then, generously dusting the table and a piece of dough with flour, roll it out with a rolling pin evenly in all directions, starting from the middle. As soon as the dough begins to stick to the table and to the rolling pin, sprinkle it with flour and roll it onto the rolling pin. If the dough is difficult to leave the table, it is cut off with a knife. The table is dusted again and, having unrolled the dough sheet, continue to roll it out to the required thickness.

To determine the thickness of the layer, it is cut in several places with a knife and, by lifting the cut side, the thickness of the layer is determined in a given place.

Products of various shapes are cut out of a layer of dough with a knife or using notches. To prevent the dough from sticking, sprinkle it with flour. When placing on baking sheets, sweep the flour from the products with a brush.

Gingerbread cookies made from hard dough are placed on dry sheets, and from weak dough - on sheets dusted with flour or greased with oil. On gingerbread cookies stuck to the sheet, voids form, and their bottoms turn out torn.

The layers of dough that are brushed with egg should dry out before molding to make it easier to mold the products, but it is best to lubricate the products after cutting; To do this, they are placed on sheets moistened with warm water or warm water mixed with fat. In this case, the products slightly stick to the sheet and do not move when lubricated.

Gingerbreads flow out at 200-240° for 10-15 minutes, immediately after cutting, and gingerbread at 190-210° for 30-40 minutes. At a higher temperature, the products bake faster, but their surface begins to char, and the lower layers turn into a dense crust, so you cannot increase the baking temperature.

Gingerbread cookies brushed with egg are baked in an oven without steam, and gingerbread cookies not brushed with egg are baked in an oven with a small amount of steam, which improves the shine of the crusts.

After baking, the gingerbreads, greased with egg, are rubbed several times with a soft brush to obtain a better shine. Gingerbread cookies can also be glazed with sugar syrup for circulation.

Below are the disadvantages that may arise when making gingerbread cookies.

SUGAR COOKIES

Flour 2687, sugar ME0, molasses 430, table margarine 215, vanilla powder 13, soda 7, ammonium 19, water 650; flour for sawing 210; sugar for sprinkling products 323; vegetable oil for greasing baking trays 0.5. Yield 100 pcs. 50 g each

The dough is prepared using the raw method. Roll out a layer 6-7 mm thick, sprinkle with sugar, apply a design with a corrugated or waffle rolling pin, and cut out flat cakes using a round notch with a diameter of 95 mm. The products are placed on a greased baking sheet and baked at 190-200° (Fig. 21).

Rice. 21. Making shortcakes

Quality requirements: round-shaped products with a patterned surface sprinkled with sugar; the edges are oblique with teeth; color gray-yellow; humidity 13%.

MILK CORZHIKS

Wheat flour, premium 4400, granulated sugar 2200, cream margarine 1000, melange 300, whole milk 300, soda 20, ammonium 40, vanillin 2. Yield 100 pcs. to 75

The dough is prepared using the raw method and cut like sugar shortcakes. The weight of the semi-finished product for each shortcake is 81-83 g.

The quality requirements are the same as for sugar shortcakes. Humidity 14.5%.

CHILDREN'S LOANS

For the dough: 1st grade flour 1684, cake scraps 1398, sugar 1549, ammonium 17, dry perfume 29, melange 355, water 500; for burning: sugar 42, water 20; flour for dusting 131; melange for greasing the loaf 100. Yield 100 pcs. 50 g each

The dough is prepared using the raw method, but when kneading, crushed and sifted crumbs from pastries and cakes are added.

Roll out the dough with a rolling pin into a layer 10 mm thick and cut using two cutters. The distance between the disks for one cutter is 65 mm, and for the other - 120 mm. By rolling one cutter along the layer lengthwise and the other across it, gingerbreads are obtained of the same size and a certain weight (Fig. 22).

Rice. 22. Disc cutter

The molded gingerbread cookies are placed on a baking sheet, brushed with egg, applied with a fork and baked at 210-220° (Fig. 23).

Rice. 23 . Making baby loaves

Quality requirements: rectangular loaves, shiny, brown, with a pattern on the surface; there are small pores on the fracture, without swelling; spicy aroma; humidity 14%.

DOUBLE-LAYER RUG

For the dough: wheat flour 5400, cocoa 160, granulated sugar 2500, eggs (for lubrication) 86, margarine 2500, fruit essence 12, ammonium 30, water 1000; jam 1000. Yield 10,000 g.

The raw dough is prepared in the following order: margarine and granulated sugar are ground well, water, ammonium, soda, fruit essence are added and beaten until smooth. Then add wheat flour and knead the dough. The dough is divided into two equal parts and cocoa is added to one of them. Each part is rolled out into a layer the length of the baking sheet, and 1.5-2 cm thick, rolled onto a rolling pin and unfolded on a baking sheet lightly sprinkled with flour. The flour is swept off the surface of the layer with a brush, after which it is lubricated with water using a brush. To avoid swelling during baking, the layer is pierced in several places with a stick and baked at a temperature of 200-220°. After this, let the gingerbreads cool, coat them with jam and put them together. The white (top) layer is brushed with an egg to which burnt sugar has been added, and a wavy pattern is applied with a pastry comb.

Quality requirements: rectangular-shaped products or whole layers with a shiny glazed surface, cut into even pieces; the lower layer is brown, the upper layer is light; the taste and smell are sweet with the aroma of spices; humidity 15%.

RYE GLAZED RING

For the dough: flour 2740, rye crackers 1590, powdered sugar 2830, molasses 506, butter 655, eggs 181, soda 10, dry perfume 37, water 1590; burnt sugar 84; jam 650; syrup for glazing 450, fat for lubrication 10. Yield 10,000 g.

Rye crackers are passed through a meat grinder or crusher, sifted, poured with boiling water (1 liter of boiling water per 1 kg of crackers), mixed and left for 1 hour. Then the crackers are kneaded with powdered sugar, butter, molasses, eggs, spices, soda, baking soda are added, brought to a homogeneous consistency and combined with flour. The dough is rolled out into layers 1.5-2 cm thick, rolled onto a rolling pin and unfolded on a baking sheet sprinkled with flour. Bake at 200-220°. The cooled layers are glued together with jam and glazed with sugar syrup.

Quality requirements: the gingerbread has a shiny surface, the color of the crumb is brown, the taste and smell of rye with the aroma of spices. The section shows a layer of jam.

HONEY CAR WITH FILLING

For the dough: flour 437, sugar 131, honey 219, table margarine 44, soda 1, ammonium 3.5, dry perfume 2.6, water 60; for syrup, sugar 36, water 14; for filling: sugar 16, jam 141; flour for sawing 34; vegetable oil for greasing baking trays 1. Yield 1000 g.

The choux pastry is rolled out into two layers 7-8 mm thick, placed on a baking sheet lined with flour and baked at 210-220°. The cooled layers are glued together with fruit filling, which is pre-boiled with sugar. Glaze the layer with syrup.

Quality requirements: see “Two-layer rug”.

MOSCOW LOaves

1st grade flour 2730, sugar 820, honey 1365, melange 82, soda 14, ammonium 27, dry perfume 8, water 300; flour for sawing 213; melange for greasing loaves 98; vegetable oil for lubricating sheets 10. Yield 100 pcs. 50 g each

The dough is prepared using the custard method, after which the layer is rolled out to a thickness of 7-8 mm. Using an oval recess measuring 65x120 mm, cut out products from it, sweep away the flour from them and place them on a baking sheet greased with oil mixed with water. The surface of the products is greased with egg, after which a design is applied with a fork. Bake for 112-15 minutes. at 200-210°.

Quality requirements: see “Children's loaves”; humidity 13%.

Sugar-honey gingerbread dough

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

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

Ingredients:

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

Cooking method:

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