Ready-made delicious gingerbread gingerbread. Songs of gingerbread with honey.

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Songs of gingerbread are worshiped at wonderful chastisement until tea, which will delight both children and adults with its relish. They can be taken into account by those who strive for dietary and proper nutrition, and even if they have a small number of calories.

Before speaking, not only the sweet ones, but the basic ones are not very high - approximately 353 kcal per 100 g of product.

The recipe for classic gingerbread with ginger includes the basic set of products needed for preparation.

Until now:

boron wheat gatunka;
water is filtered;
apple;
ginger;
peas and peanuts;
cocoa;
tsukor.

Other ingredients, such as fruits, dried fruits or dark chocolate, are considered additives.

Necessary equipment

To prepare gingerbread, any recipe will require a set of kitchen ingredients.

Until now:

grater with small centers;
2 medium-sized deep plates;
tablespoon;
Turk;
1 – 3 baking dishes;

the plate is wide, flat;
1 - 2 garnishes for serving;
2 oven mitts;
nizh cook;
teaspoon;
wooden board for processing products;
sieve;
blender.

This kitchen appliance allows you to simplify the process of preparing gingerbread dishes.

Recipes

It’s a rich gift, as they decided to prepare such a dish before tea first, you never know the recipe. Nina has a number of ways to bake gingerbread. The stench can be classic or it can be stored in the warehouse with chocolate, fruits and other products that add to its taste.

Classic

This recipe for sweet gingerbread is considered classic and easy to prepare. The relish of this frequenting is known to many people from childhood. Even our mothers and grandmothers prepared this recipe for them.

In order to prepare gingerbread you will need:

450 g of milled wheat boroshna;
200 ml of filtered or bottled water without carbon;
200 g stiglih apples;
30 g ginger root;
50 ml of coconut chili linden honey;
120 g of peanuts or hair peas (peeled);
60 g cocoa.

Read also: How to properly prepare ginger with lemon and honey, recipes for immunity

Embellishment

For decoration, you can add a small amount of sugar powder.

The honey is poured into a Turkish pot and melted over high heat, and then cooled to room temperature.
The ginger root is carefully peeled (you need to remove the skin). After this, the wine is rinsed under running water, dried and grated with small garnishes.
The apples are thoroughly washed, peeled, and cut into slices (the core with the seeds is cut out). After this stench, let’s take a closer look.

Place pea or peanut kernels in a blender bowl and blend on low speed for 15 seconds.
In a deep, great bowl, water, zuccor and honey are mixed. Everything is thoroughly mixed to a homogeneous mass. Then flour and cocoa are added to it and everything is thoroughly mixed. If necessary, control the mixing of the dough and add water if necessary. When frozen, the dough can come out firm and not stick to your hands.

Add apples, peas and ginger paste to the finished dough.
Gingerbread cookies are formed by hand from small pieces of dough. They need to be first rolled into a bag, and then put into a shortbread.
The blanks are laid out in a sheet or baking dish with parchment.
Place everything in the oven by heating up to 150 g, and then the temperature rises to 200 degrees.

In 20 minutes the gingerbread will be ready. You can pick them up for 10 minutes after cooking.

After picking, the pieces are laid out on a plate and the pieces are sprinkled with sugar powder. It’s not just about making the outside look unconventional, but bringing in new savory notes.

With ginger and fruit

This recipe is a little different from the classic one in the warehouse and the taste of fruit puree in the warehouse.

You can prepare such lasas using the following products:

250 g wheat boroshn;
250 g of borochon;
30 g of rose fluff for dough;
80 ml fruit puree;
80 g apples;
50 ml of rosemary oil;
20 g cinnamon;
7 - 10 g salt.

Read also: Different recipes for making gingerbread

You can prepare gingerbread cookies following these instructions:

Ginger root with apples is peeled and grated with crushed fines.
After the mixture has come out, add fruit puree and vegetable oil, and then mix everything thoroughly. You can add zukor for consumption.
After this, pour the mixture into a bowl (offensively), fluff the dough, cinnamon and salt.
Using a fork, mix the elastic and slightly sticky dough.
Small balls are formed from this, and the little bits are pressed down.
The smells are laid out on parchment for baking and placed in a sheet.
Gingerbread cookies are baked in the oven at a temperature of 200 degrees for 20 minutes.

For decoration you can add chocolate chips, sugar powder or almond peas.

With added dark chocolate

These gingerbread cookies are meant to be prepared on Holy Day, since the recipe includes chocolate. It’s up to you to avoid such frequent occurrences. As a rule, gingerbread with chocolate is usually prepared for sharing.

You can get them from the following ingredients:

220 g honey (kvitkovy, linden, buckwheat);
40 g cucru;
220 g vershkova butter;
20 g cinnamon;
80 g cocoa;
30 g of chopped ginger root;
15 g chopped nutmeg peas;
5 - 7 g salt;
100 g chicken eggs;
600 – 700 g boroshna visch gatunka;
2 - 3 g soda.

Preparing such gingerbread cookies is not difficult, just follow the instructions.

Melt honey, zucchini and olive oil in a water bath. After this, everything is thoroughly mixed until a homogeneous mass is created.
When prepared and cooled to room temperature, add salt and soda.
In the vicinity of the bowl, the eggs are beaten for the help of wine and vision, until the tip appears.
After this, the smell pours into the prepared mass, and then it gradually boils together with ginger.

Divide the dough into two equal parts, add cocoa to one and mix until the dough has a nice brown color.
Thin shortcakes are rolled out from both parts and gingerbread cookies are formed using additional shaped shapes.
2 parts of different colors are placed one on top of the other and placed on a sheet.
The lasas are boiled in the oven at a temperature of 180 degrees for 16 - 20 minutes.

Songs of honey gingerbread - a miracle stick that can be served with milk, a cup of tea or kava. When fasting, these gingerbread cookies will perfectly complement your home menu. It’s not at all difficult to prepare gingerbread, and it’s hard to tell the gentlemen that it’s just starting. You can replace the orange with lemon zest or leave it out. These spices can also be taken together: either cinnamon or ginger.

To prepare sweet gingerbread with honey and spices, prepare the necessary products from the list.

Bring water to a boil, remove from heat and add zukor, stir well. Add honey if the water is cold. Also add refined oil and a pinch of salt.

Prepare a container in which to mix gingerbread dough. We pour a little sum there and sift half the beard with fluff.

Mix the dough, add orange zest, vanilla zest, cinnamon and ginger.

We begin to add in parts what we have lost.

Our dough will be soft and slightly sticky.

From the dough, form 15 new balls for future gingerbread cookies. Lay parchment paper on a sheet of paper and spread the gingerbread pieces on a new sheet. Lightly press the gingerbread cookies into the beast's lap. Heat the oven to 180 degrees and bake honey gingerbread cookies for 20-25 minutes.

To make the syrup, combine the water and zukor into a ladle, put it on the fire and let the zukor disintegrate.

The gingerbread cookies are ready to wilt oven, soak in hot syrup and place on a plate.

Wait until the syrup is dry and you can serve the honey gingerbread to the table. It’s even more delicious to serve them with milk.

Delicious!

It's the Holy Day and rich Orthodox Christians want to decorate their table with delicious gingerbread.
1. How can you make gingerbread songs without eating too many savory treats? (what can you use to replace top butter and eggs)?

2. What is the best way to replace baking soda? (shards of soda, which are slaked, give the product a specific smell)?

A recipe for sweet honey dough (without fat and egg), from which you can prepare honey cakes, honey gingerbreads or honey cakes with filling (for example, with peas).
If you don’t add fat to the dough for honey cakes, then the finished honey cake needs to lie for a good hour to become soft and tender.
If you don’t like soda, then you can replace it with potash or amonium (despite its smell - I’m not sold on the fact that I always cook with soda, but I take it with very little 1/4 - 1/2 teaspoon - reserve but at a cost other components).

Song of honey dough:
0.5 kg honey chi cucumber syrup
0.5 kg boroshna
2 tablespoons rum - can be done without rum
0.3 teaspoons of soda or 10 g of potash (or ammonium)
a mix of spices for gingerbread for your taste:
with cinnamon, cloves, pepper, nutmeg,
or anise, coriander, cinnamon and cloves
or ginger with cinnamon and cardamom
0.5 teaspoons grated lemon and orange zest
details of peas, candied fruit, watermelon porridge, almonds, etc. - for your baggage
a grain of salt

Heat the honey to make it thicker.

Sift thoroughly, mix with herbs and spices, add honey and peas, lemon zest, add rum and amonium (or soda - you don’t need to add anything).

Mix everything carefully and knead the dough until it is sticky.
This dough needs to stand for 24 years, so the honey cake will be delicious.
In addition, the honey dough can be saved in the refrigerator and taken from a new container as needed.

Roll out the dough to a thickness of 1 cm, cut the shortbread into shapes.
(You can make it thinner, starting with 2 mm - behind the tubers).
Decorate the skinned gingerbread - sprinkle with peas, berries or poppy seeds, and bake until light golden color at a temperature of 180°C
(The hour of baking should lie between the batch of gingerbreads - about 7 hvilins for thin gingerbreads, 15 hvilins for thick gingerbreads).

Important:
After cooling, these honey gingerbreads become hard as a stone, so the hot gingerbreads are placed on a dish and covered with a towel (rather than cooled on a rack).
The cooled gingerbreads need to be allowed to sit for a long time so that the stench becomes soft - a glass of honey may fade in the wind.

If the mixture is too dry (water content is less than 50% and the mitte bread is converted into bread crumbs), the gingerbread cookies need some help, and the mitto bread needs to be helped.
For whom:
vimity 2 juiced apples,
cut into pieces,
Place them on the “sides” of the gingerbread cookies (try so that the gingerbread cookies do not stick together with the apples),
Cover the dish hermetically with a plastic bag and let the gingerbreads stand with the addition of sliced apple slices or two - the stench will become soft.

The apple slices are then taken away, and the soft gingerbread cookies are covered with glaze, allowing the glaze to dry.

Or just decorate it with decorative peelings - and you can eat.

Holiday gingerbread cookies covered with chocolate glaze.

Chocolate icing:
Melt 50 g of dark dark chocolate (brut, 78% cocoa) in a water bath.

1. In a separate container, combine the cinnamon, honey, soda and cinnamon. Pour in the olive oil, mix well. Heat in a water bath, stirring constantly until a powder of uniform consistency appears (10-15 pieces).

2. Add one bottle of pre-sifted beard to the strained mixture, stir vigorously and let the dough cool slightly. While the dough is still warm, add the beard mixture in portions, stirring well with a fork.

3. When kneading with a fork, place the scraped butter on a floured surface and use your hands to knead the dough into a loose but elastic dough. The quantity indicated in the recipe is approximate (you may need a little more) and set aside depending on how long you have cooled the dough. If you mix the hot dough well, you will need much more of it, and the dough will come out tight.

4. Steeply sip the dough until the dough is about 5 mm thick. Cut the dough layer into squares (you can get 8-9 pieces). Place jam on half of the skin square (divide it so that all squares have the same thickness), light another half to cover the jam, and press along the edges with your fingers. The dough can stick together well, so the filling doesn’t get any thicker.

5. Remove the gingerbread pieces and place them on a sheet of parchment lined with refined oil, placing them on a sheet.