Gingerbread from the gingerbread test differs from usual gingerbreads in the impressive sizes. Usually the product is given a rectangular shape, and after pastries gingerbread is cut on pieces. Pastries can be added with ground nuts, jam or candied fruits, to grease with egg or to decorate with sugar coating.
It is required to you
- Gingerbread scalded without stuffing:
- - 3 glasses of flour;
- - 3 glasses of sugar;
- - 0.5 glasses of water;
- - 1 egg;
- - 1 h a spoon of the crushed spicery;
- - 0.75 h spoon of soda;
- - 50 g of a desi;
- - 1 h spoon of a lemon dried peel;
- - 1 vitellus for lubricant.
- Bridge gingerbread:
- - 3 glasses of flour;
- - 1 glass of liquid honey;
- - 50 g of oil;
- - 2 eggs;
- - 0.5 h spoon of soda;
- - 0.5 h spoon of spicery;
- - 1.5 glasses of jam or jam.
- For fondant:
- - 3 glasses of flour;
- - 6 tablespoons of sugar;
- - 5 tablespoons of water;
- - 1 h spoon of cherry brandy.
Instruction
1. Gingerbread scalded without nachinkiprigotovta gingerbread from custard paste. From the specified quantity of products the product weighing about 900 g will turn out. In a pan lay out sugar and pour in water. Put mix on fire and you cook until syrup lasts in a thick thread. Filter syrup through a strainer, add oil, mix and cool up to 80 wasps. Sift flour, add some spice to taste (ground nutmeg, an anisetree, cinnamon, cardamom, a coriander and allspice) and also a lemon dried peel. In the portions pour flour into a sugar syrup, continuously stirring and pounding mix. It is important that in the test lumps weren't formed.
2. Cool mixed dough, then add egg, soda and knead everything to total homogeneity. Dough has to turn out soft, smooth and plastic. Lay out it on a baking tray and roll with a rolling pin in layer 10-15 mm thick. From a surface of a product brush away flour. Shake up a vitellus and grease with it gingerbread. Apply with a fork on a surface a pattern - for example, a slanting cage. Make several punctures that on a finished product there were no bubbles. Place a baking tray in the oven warmed up to 200 wasps. Bake gingerbread about half an hour, then cut it on rectangular pieces of any size.
3. Gingerbread мостоваяЭто a product has very unusual appearance thanks to special dough handling. As a stuffing use any dense jam, it is desirable with a slightly acid flavor. Gingerbread can be cooked in the simplified way, without heating preparation for the test. In a bowl lay out honey, add the softened oil, eggs and spicery. Mix everything, in the portions pour the sifted flour mixed with soda. Carefully pound dough that it became soft and homogeneous.
4. Divide dough into two parts. Roll one in layer 6-8 mm thick, lay out on a baking tray and place in the oven warmed up to 220 wasps. Remove the baked cake layer from a baking sheet, cool and smear with jam. Divide leftover dough into small lumps, then roll from them balls of the size of nut. Oil a baking tray and lay out on it balls closely to each other that they formed a cake layer. Bake it in the oven warmed up to 220 wasps about 15 minutes.
5. Cool a cake layer from balls, and then put it on the layer greased with jam. Slightly press the top layer and a zaglaziruyta its hot fondant. She prepares simply: mix sugar with water, bring to the boil and you cook until syrup lasts in a thick thread. Slightly cool syrup and pour in it in liqueur.