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Gingerbread

Gingerbread


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Mix all the ingredients and make a dough that stretches a little thicker.

Make shapes as desired or take a little of the dough and make smaller balls after which we flatten them and make them like gingerbread to buy.

Put them in the baking tray and put them in the oven heated to 180 degrees for 15 minutes until they brown a little.

After they have cooled, we give them through the glaze, that is, the 2 remaining egg whites that are beaten with sugar and lemon juice.

After we put them through the glaze we put them to dry on a grill.


Sweet rainbow cake

ingredients
- 450 g zah & # 259r brown
- 250 ml ap & # 259 c & # 259ldu & # 539 & # 259
- a score envelope & # 539i & # 537oar & # 259 m & # 259cinat & # 259
- 5-6 cui & # 537oare
- 3 g & # 259lbenu & # 537uri
- 70 g butter
- 1 tablespoon of ammonia
- 250 ml of sweet milk
- 1 kg f & # 259in & # 259 alb & # 259
- 3 albu & # 537uri
- 1 pinch of salt
- 250 g zah & # 259r pudr & # 259
- ball & # 539e / pearl & # 539e / star & # 539e edible multicolor for decoration

Put 250 g of brown sugar in a bowl, over low heat, to melt. Stir gently with a wooden spoon, melt until completely melted, then pour hot water over it. Leave it to boil until it is homogenized. The nails, crushed, are then added to the syrup, together with a spoonful of the score. It is left to the r & # 259cit. Mix in a bowl, the butter, the egg yolks and the rest of the sugar, together with a score powder. Separately, combine the aptitude with the ammonia, after which it is added to the composition in the bowl. Add to this the cooled syrup and mix to blend. Gradually, the flour is incorporated and crushed until a uniform composition is obtained, neither too hard nor too soft. The dough obtained is wrapped in foil and left in the fridge for a few hours.
Afterwards, prepare a tray with baking paper and cut the dough into strips. Each face is placed on a worktop / table pressed with a wire. With the help of some shapes, the pieces of gingerbread are cut out and individually baked in a tray. Bake for about 10-15 minutes, over medium heat, after which it is removed and left to cool.

The icing is then prepared. Mix the egg whites with the salt and sugar and the powder and make a meringue. Put a medium pot of water on the fire, leave it to boil, and place the meringue pot on the steam bath, which will be further mixed until the meringue is cooked. After the composition is baked, it is left to cool for about 20 minutes, after which, with the help of a cone or a plastic bag, the gingerbread is decorated. Immediately after, the ornament candies are sprinkled to stick to the icing. At the end, the scorching dust is powdered.
For storage, it is advisable to use a cardboard package or a container covered with food foil. In this way, the sweetness of gingerbread is preserved.


Glazed gingerbread, childhood recipe, fluffy and fragrant

Cloves and nutmeg are extremely strong and used in large quantities may be too heavy. The composite of this recipe will be soft, even very soft, but it must be refrigerated for at least 2-3 hours or preferably overnight. Once the dough is well cooled, it will be easy to shape, but you need to shape the gingerbread quickly because the dough heats up quite quickly. If the dough becomes sticky, you can wet it with a little water tomorrow to make it easier to work with. If it still softens too much, you can put it back in the fridge or freezer for a few minutes.

Bake the cake for about 10-12 maximum 15 minutes. When you take it out of the oven, it must be soft because it will harden anyway because of the honey. You can then glaze it, or you can leave it unglazed because it is very good and so on. Honestly, I prefer it more unglazed, but it depends on your taste. I sincerely hope you like this recipe and try it with the little ones, especially since you can color the icing so that they decorate the gingerbread as they wish. You can also try my recipe gingerbread cookies which you can cut with cutters into beautiful shapes for Christmas.


Sweet rainbow cake

ingredients
- 450 g zah & # 259r brown
- 250 ml ap & # 259 c & # 259ldu & # 539 & # 259
- a score envelope & # 539i & # 537oar & # 259 m & # 259cinat & # 259
- 5-6 cui & # 537oare
- 3 g & # 259lbenu & # 537uri
- 70 g butter
- 1 tablespoon of ammonia
- 250 ml of sweet milk
- 1 kg f & # 259in & # 259 alb & # 259
- 3 albu & # 537uri
- 1 pinch of salt
- 250 g zah & # 259r pudr & # 259
- ball & # 539e / pearl & # 539e / star & # 539e edible multicolor for decoration

Put 250 g of brown sugar in a bowl, over low heat, to melt. Stir gently with a wooden spoon, melt until completely melted, then pour hot water over it. Leave it to boil until it is homogenized. The nails, crushed, are then added to the syrup, together with a spoonful of the score. It is left to the r & # 259cit. Mix in a bowl, the butter, the egg yolks and the rest of the sugar, together with a score powder. Separately, combine the aptitude with the ammonia, after which it is added to the composition in the bowl. Add to this the cooled syrup and mix to blend. Gradually, the flour is incorporated and crushed until a uniform composition is obtained, neither too hard nor too soft. The dough obtained is wrapped in foil and left in the fridge for a few hours.
Afterwards, prepare a tray with baking paper and cut the dough into strips. Each face is placed on a worktop / table pressed with a wire. With the help of some shapes, the pieces of gingerbread are cut out and individually baked in a tray. Bake for about 10-15 minutes, over medium heat, after which it is removed and left to cool.

The icing is then prepared. Mix the egg whites with the salt and sugar and the powder and make a meringue. Put a medium pot of water on the fire, leave it to boil, and place the meringue pot on the steam bath, which will be further mixed until the meringue is cooked. After the composition is baked, it is left to cool for about 20 minutes, after which, with the help of a cone or a plastic bag, the gingerbread is decorated. Immediately after, the ornament candies are sprinkled to stick to the icing. At the end, the scorching dust is powdered.
For storage, it is advisable to use a cardboard package or a container covered with food foil. In this way, the sweetness of gingerbread is preserved.


Gingerbread figurines

It's not Christmas if it's not gingerbread! Honey, cinnamon, ginger, all make us think of the Winter Holidays and all are found in this delicious, very easy and very quick gingerbread recipe. You can also use the recipe to make the gingerbread house. But I chose these figurines, with which I decorated the Christmas tree.

This year we only have gingerbread on the Christmas tree and it's gorgeous, plus the smell of spices and the Christmas tree filled the whole house. It's special! If you choose to decorate the Christmas tree, not them, don't forget to make holes with a toothpick before baking, through which you can then insert the thread with which you tie them to the Christmas tree. Bake up!

Ingredient:
& # 8211 7 tablespoons honey
& # 8211 250 gr butter
& # 8211 200 gr brown sugar
& # 8211 600 gr of flour
& # 8211 2 teaspoons baking soda
& # 8211 3 teaspoons ground ginger
& # 8211 1 teaspoon cinnamon

For decoration:
& # 8211 100 gr powdered sugar
& # 8211 2-3 teaspoons milk
& # 8211 candies, jellies, colored sugar

Place the butter, honey and sugar in a saucepan and melt them in a bain marie for a few minutes, until you have a fairly liquid syrup. Mix separately, in a large bowl, flour, ginger, cinnamon, baking soda. Pour the honey syrup over and knead a homogeneous, hard and compact dough. Fingers should not be missing.

Sprinkle a little flour on a plate, spread the dough at the beginning of about 1 cm and cut the gingerbread using special shapes. Place the shapes in the tray lined with baking paper, leaving a little space between them. Bake the gingerbread for 12-15 minutes at 180 degrees.

Tips & Tricks:
& # 8211 if the dough does not bind, put a few drops of water
& # 8211 for this recipe is ideal a food processor. The dough will be kneaded in less than 1 minute
& # 8211 for decoration, mix the powdered sugar with the milk, gradually, until you get a thick paste. Use a spirit to decorate the cake with sugar paste and decorate with candy


In a bowl, mix the caramel pudding, butter, sugar, eggs, flour, baking powder, ginger and cinnamon. Then cover the pot and let it cool for about 1 hour.
Then put baking paper in the tray, grease it well with oil and place small shapes at relative distances in the tray. Fill the molds with the dough formed and then put in the preheated oven for about 12 minutes until the little ones are golden. Allow to cool and then peel off the shapes. Decorate as you like. I decorated them with strawberry jam, apricots and a little chocolate cream.

Try this video recipe too


Sweet cake with cocoa

ingredients
-500 g f & # 259in & # 259
-400 g zah & # 259r brown
-100 g of honey
-3 tablespoons of cocoa
-1 sachet of baking powder
-500 ml of milk
-75 g margarine & # 259
-1 pinch of salt
-3 sachets of vanilla sugar
-2 tablespoons of orange peel
- orange juice & # 259
-2 tablespoons & # 539e breeds of spice mixture for gingerbread
-160 g chocolate & # 259 white & # 259
-160 g chocolate & # 259 am & # 259ruie

In a bowl, mix the flour with cocoa powder, brown sugar, baking powder, a pinch of salt, two sachets of vanilla sugar, orange peel and the spice mixture.
Separately, mix the milk with the honey, after which it is put on low heat and kept until the honey has completely dissolved. Leave it to cool, then add the margarine and the orange juice. This composition is added to the above mixture. Stir, in turn, until smooth.

In a cake pan, place the composition on baking paper. Leave in the preheated oven for about 35 minutes. Test with a toothpick to see if it's ready. Subsequently, remove from the oven and leave to cool. For decoration, melt, more & acircnt & acirci, white chocolate, by the method of steaming (see instructions in the recipe above), with which it is glazed, after which it is put refrigerate the gingerbread for about 10 minutes. Repeat the process for the dark chocolate, glaze the gingerbread again and leave it in the fridge for 10 minutes. Finally, powder the cake with the remaining vanilla sugar sachet and store it in a cardboard container or bowl covered with cling film.


Searched words "gingerbread"

The gingerbread and walnut kernel are put in the robot and ground, not very fine, but not coarse. Let's put it aside. Separate the egg whites from the yolks.

In a bowl, melt the margarine, sugar and honey over low heat. Meanwhile, put the flour in a larger bowl, make a small hole

Mix the eggs and the gabion well with a pinch of salt, until they double in volume. Add sugar and honey and continue mixing.

For the dough, grate the margarine or cold butter, add the eggs, honey, cocoa, spices, baking powder and starch.

Mix flour with sugar, cocoa, baking powder, salt, vanilla sugar, orange peel and spice mix. Separately in a saucepan

Preheat the oven to 180⁰C. Beat the butter / margarine with the sugar until you get a cream, add the flour, baking powder and salt,

In a saucepan, I put the honey and all the sugar, I heated them, then I put them in a bowl. I added the egg and rum and mixed until

Preheat the oven to 180⁰C. Beat the butter / margarine with the sugar until you get a cream, add flour, cocoa, baking powder

As a child, I loved gingerbread, so I always looked for the secret that gives it its specific taste. I experimented with all kinds of spices,

Mix the butter with the raw sugar, eggs, a pinch of salt, honey, then add the cocoa, baking powder, mix of spices and

In a bowl put eggs, sugar and honey and mix them all until smooth. Then add the baking soda with vinegar, cinnamon

In a frying pan or pot I caramelized 50g of sugar, poured water over it and let all the caramel that had formed melt, after

Rub 2 whole eggs and 2 egg yolks with honey and 100g of sugar until they froth. Add the baking soda, flour, cinnamon,

We start with the sugar syrup that needs cooling before being used. We put a bowl on the fire, with the raw sugar. We're waiting for it to melt,

I mixed all the ingredients well in a large bowl, until a ball of dough was formed, which I cooled for. approx. 2 hours.

Sift the flour into a bowl, add the flavors, sugar and salt powder and mix well. Combine the diced butter, honey and egg.

A delicious cake that filled the kitchen with a kind of autumn scent mixed with the aroma of gingerbread. Contains cereal, honey,

Melt the honey and butter cubes in the microwave. After a minute, mix in the composition every 30 seconds until smooth

Preparation of gingerbread Make a sugar syrup, melting a tablespoon full of sugar until the sugar caramelizes, then over the sugar

Wash apples and pears and dry. Remove the stalks and cut into cubes. Mix apples and pears with cinnamon powder,

Sift the flour together with the spices, cocoa and baking powder. Add the butter cut into small pieces and rub until obtained

Mix the mascarpone cheese with the yogurt, sugar and lemon juice in a bowl until it becomes a homogeneous cream. It crumbles

Beat the eggs at room temperature, froth with lemon juice, then gradually add the sugar and mix until dissolved. Add flour

In a saucepan over low heat, melt the honey with the cinnamon vanilla sugars and oil until a uniform composition is formed and

Dough: Turn on the oven to heat. Mix eggs and yolks with sugar and honey. Add the fresh juice

Since Christmas means the joy of giving, I prepared 3 gingerbread houses: one for my family, one for my grandchildren and one for

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. Gradually add the raw sugar, spoon by spoon, after

Carbonada - a dish specific to the Flemish region of Belgium, uses a special ingredient - beer. I received the recipe from


Round and glazed gingerbread recipe.

I was very happy to find this childhood gingerbread recipe on the blog Recipes of all kinds. A blog that I have been managing for some time.

I went to the recipe very little, because I was left with a yolk, which seemed a little inappropriate. I also included this one in the dough and I added it with very little flour. We also reduced the amount of sugar a little, according to our taste.

And I put a little more ginger in the combination of flavors, because I really like its taste.

I was really pleased with the taste, but also with the tenderness of the gingerbread. It was the way I remembered it as a child.


Find more on the blog in the "Sweets" category Cookie recipes, perfect for the holidays.


Gingerbread of childhood

2cm. While working the balls, cover the tray with a damp towel or plastic wrap to prevent the dough from drying out.

* I used the largest tray I had and all the pieces fit. If you do not have such a large tray, divide the dough in half and bake two rounds. Wrap the unused piece of dough in foil.

Bake the gingerbread for 15-20 minutes, depending on the size you have chosen. If you have made small pieces of 20g, do not bake for more than 8 minutes. The baked dough should remain somewhat soft to the touch, as it will harden as it cools. If you let it dry in the oven, the gingerbread will be too hard when it cools completely.
While the gingerbread is baking, prepare the icing (I made it a bit soft, because I put the sugar and water in the "eyes" & # 8230 weird how I weigh everything on the bread dough and I make sure I don't make a mistake 1g, but when I do something else, I become lazy comfortable & # 8230 **): in a clean bowl, without a trace of fat, beat the egg whites well with the mixer (or with a whisk), until it becomes foam, gradually add the powdered sugar, continue beating until the foam is glossy, add hot water and mix well.
Take a few pieces of cold gingerbread, put them in a plastic bowl with a lid, add a few tablespoons of icing, close the lid and shake the bowl on all sides. Remove the gingerbread on a plate or foil and continue with the rest in the same way. ** At the first round of gingerbread I didn't make the icing. It works without, but in comparison, it is better with icing. On the second round I made the glaze, but as I said, it came out too liquid so I could not do as I described above (I was sorry, because I really wanted to play with the shaking) To save situation, I took a piece of gingerbread between two fingers and dipped it with the bulging part in the icing. I placed them on a baking sheet and peeled them off after the icing had hardened. It turned out as seen in the pictures.
Thanks, Masha. Bon appetit dear friends. See you soon!
Ps. for those who want to try a version with honey, Masha has a gingerbread recipe with honey. I haven't tried it, but I'm convinced it's at least as good as this.

Searched words "gingerbread"

The gingerbread and walnut kernel are put in the robot and ground, not very fine, but not coarse. Let's put it aside. Separate the egg whites from the yolks.

Mix the eggs and the gabion well with a pinch of salt, until they double in volume. Add sugar and honey and continue mixing.

In a bowl, melt the margarine, sugar and honey over low heat. Meanwhile, put the flour in a larger bowl, make a small hole

For the dough, grate the margarine or cold butter, add the eggs, honey, cocoa, spices, baking powder and starch.

Mix flour with sugar, cocoa, baking powder, salt, vanilla sugar, orange peel and spice mix. Separately in a saucepan

Preheat the oven to 180⁰C. Beat the butter / margarine with the sugar until you get a cream, add the flour, baking powder and salt,

Preheat the oven to 180⁰C. Beat the butter / margarine with the sugar until you get a cream, add flour, cocoa, baking powder

In a saucepan, I put the honey and all the sugar, I heated them, then I put them in a bowl. I added the egg and rum and mixed until

As a child, I loved gingerbread, so I always looked for the secret that gives it its specific taste. I experimented with all kinds of spices,

In a bowl put eggs, sugar and honey and mix them all until smooth. Then add the baking soda with vinegar, cinnamon

Mix the butter with the raw sugar, eggs, a pinch of salt, honey, then add the cocoa, baking powder, mix of spices and

In a frying pan or pot I caramelized 50g of sugar, poured water over it and let all the caramel that had formed melt, after

Rub 2 whole eggs and 2 egg yolks with honey and 100g of sugar until they froth. Add the baking soda, flour, cinnamon,

We start with the sugar syrup that needs cooling before being used. We put a bowl on the fire, with the raw sugar. We're waiting for it to melt,

I mixed all the ingredients well in a large bowl, until a ball of dough was formed, which I cooled for. approx. 2 hours.

Sift the flour into a bowl, add the flavors, sugar and salt powder and mix well. Combine the diced butter, honey and egg.

Melt the honey and butter cubes in the microwave. After a minute, mix in the composition every 30 seconds until smooth

A delicious cake that filled the kitchen with a kind of autumn scent mixed with the aroma of gingerbread. Contains cereal, honey,

Preparation of gingerbread Make a sugar syrup, melting a tablespoon full of sugar until the sugar caramelizes, then over the sugar

Wash apples and pears and dry. Remove the stalks and cut into cubes. Mix apples and pears with cinnamon powder,

Sift the flour together with the spices, cocoa and baking powder. Add the butter cut into small pieces and rub until obtained

Mix the mascarpone cheese with the yogurt, sugar and lemon juice in a bowl until it becomes a homogeneous cream. It crumbles

Beat the eggs at room temperature, froth with lemon juice, then gradually add the sugar and mix until dissolved. Add flour

In a saucepan over low heat, melt the honey with the cinnamon vanilla sugars and oil until a uniform composition is formed and

Dough: Turn on the oven to heat. Mix eggs and yolks with sugar and honey. Add the fresh juice

Since Christmas means the joy of giving, I prepared 3 gingerbread houses: one for my family, one for my grandchildren and one for

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. Gradually add the raw sugar, spoon by spoon, after

Carbonada - a dish specific to the Flemish region of Belgium, uses a special ingredient - beer. I received the recipe from



Comments:

  1. Sobk

    have a good time to laugh

  2. Rangley

    It is surprising! Amazing!

  3. Eadmund

    What a lovely question

  4. Kigajin

    Have you tried searching google.com?

  5. Sever

    On your place I so did not do.



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