Cookies, gingerbread, biscotti, meringues. Question answer

[And here's the catch, there should be no honey and spices in the dough. Of course, I understand intellectually that shortbread dough is very suitable here, but which one ?!]

Hello everyone! I have to bake a house for Christmas, I don’t write a spicy one, because you can hardly call it that.
Daughters need a house for a holiday. And here's the catch, there should be no honey and spices in the dough. Of course, I understand intellectually that shortbread dough is very suitable here, but which one ?! So that you can cut and assemble beautifully? Girls, maybe someone came across, and there is already a tried and tested recipe?

prascovia, you can do without honey by replacing it with molasses. But I don’t know without spices. Can't put just the ones you don't like ?!
It seems to me that the shortbread dough is quite fragile to make a house out of it, although you can probably try it. The blanks are cut before baking.

Musenovna, Thank you! I somehow forgot about molasses that it perfectly replaces honey.

It is best then to look at American recipes, they are all in molasses (dark cane molasses) and do not add spices. As a result, the gingerbread will have a beautiful caramel color and the same smell. If there is no molasses, then you can make a burnt from sugar. It is used for making pomor roe (recipes in the internet) and without spices.

[Has already collected all the ingredients except anise. I just can't find it. Is it very important in the recipe?]

Girls, tell me, please. I want to make a cottage house according to Gerda's recipe. Has already collected all the ingredients except anise. I just can't find it. Is it very important in the recipe? Will his absence be noticeable?

namesake, maybe at the pharmacy?

Or maybe a few drops of anise essential oil will do? Can I drip it? I didn’t take it at the pharmacy, but at the store where such oils are sold. And, the most surprising thing is that when I smelled its smell, I immediately remembered my childhood, when I caught a cold, then among the medicines prescribed and bought in the pharmacy there was such a liquid mixture, brownish-reddish, it had to be taken 1 spoon several times a day. And she was soooo sweet and tasty. Mom, then, when I became a mom myself, I kept asking what that thing was called. And she finally can't remember. And now I know - it was on anise, this potion. But, it was a long time ago, in the 70s. Now there are other drugs, this is probably not there.

TanyaNam, I bake without it, you can add spices to your taste!

Mona1,
it was alteyka! exactly! I also loved her very much in the 70s)))) for the aroma!

Eh, probably no marshmallows right now.
By the way, girls are such a question. For spices. There are several of them in Gerda's test. And that year, something from the generosity of my soul put them so well that it was even too much. That's how much you need, if you count it in total, for 1250 g of flour - in the recipe there are teaspoons with a slide or without. Give, if anyone knows how much is due.

I cannot advise, I add by eye and scent)))

Why not ?! There is Alteyka, it is sold in a pharmacy ... A friend of mine bought her son last year, she says the smell and taste of childhood, now it only heals with an alteyka .... I myself have personally seen advertisements on TV.

Thank you . I didn't even think about essential oils.
I have never eaten "homemade" gingerbread, only store-bought ones. And it's still difficult for me to determine how I like it best

TanyaNam, add star anise instead of anise.
Star anise is also called: Chinese anise, Indian anise, Siberian anise or star anise. This plant has nothing to do with anise, but only looks like it with a smell.

star anise is definitely better than anise, rather star anise is replaced with anise for lack of availability. I also recommend adding fennel and coriander.

[I want to make a house in kindergarten, close it with a film under the frame, it will stand there for a long time.But all the houses are made with icing on raw squirrel, how to carry this to the garden? Maybe you can replace something]

Girls, advise how to be. I want to make a house in kindergarten, close it with a film under the frame, it will stand there for a long time.But all the houses are made with icing on raw squirrel, how to carry this to the garden? Maybe you can replace something

Dutya, Katya, they also make sugar fudge from the cake. There, water with sugar is boiled down to a certain state and whipped. At the exit, a beautiful white mass. Somewhere recently I met a link .... maybe at the beginning of this topic ..

Dutya, and I forgot about the mastic - after all, you can decorate with mastic)

Victoria, I read about fondant, I'll try. And I'll stick on the mastic figures. I saw the houses covered with mastic, they are very even and smooth, but I want icicles, snow). And I will glue on the chocolate icing, I hope it does not flow. We have 20-23 degrees in the group. And it will stand from 15 to 7-8, there will be enough for how many children). It is a pity that my daughter will not be there when she eats, she needs to do more separately.

Katya, what recipe are you going to bake?

VictoriaCam, I decided according to the Lenkor recipe, they are softer according to reviews and still keep their shape. I will do it on honey.

Katya, according to this recipe?
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=201040.0
I don't know which recipe to choose. I don't want oak. From Gerda the girls write that they get solid houses.

thrill, yeah, him. They say that if it is with honey, then it is soft, and if it is with syrup, it is hard. The only thing has not yet read everything, in the recipe for houses, soda is not needed, but not everyone does it. So the question is open with soda. And I will not pour all the flour, I will look at the dough.

Dutya, I made houses with dough from Lenkor, I also poured soda, made on honey. the gingerbreads are soft, the houses are too, but everything is still quite worth it, one house is still there. so I would definitely pour soda the next time. Soon I'll rake up my chores and bake houses from Gerda's dough, the dough has been in the refrigerator for probably a month. I will compare, I will definitely write my observations

Dutya, DaNiSa, Katya, Alena, thank you. Today I want to knead according to Gerda's recipe, Lenkor. I will reduce the portions.
And that's why from the cook.
Gingerbread dough:
650 g of fine flour (preferably semi-light (apparently referring to the first grade)
210 grams of powdered sugar
90 g margarine for baking,
85 g honey
4 small eggs,
2 teaspoons of baking soda
3 teaspoons of gingerbread spice,
3 teaspoons of cocoa.

thrill, Lyubov did not understand - you will knead all three types of dough - from Lenkor, from Gerda and the one in the message?
Yesterday I kneaded half a portion from Gerda, but as if I didn’t report the spices.

Yes, Vika) I want to try all three types so that later you can choose the most delicious house for the customer)
I will reduce the portions of the dough.

thrill, we are waiting for reports on all recipes)

[Where can I buy NORMAL size gingerbread cutters? Normal it means to me at least cm 8-9.]

Girls, and I have a question above, another question arose. Where can I buy NORMAL size gingerbread cutters? Normal it means to me at least cm 8-9. I got it from the WTC, well, the Christmas tree and the crescent are still nothing. But the rest are completely crumbs, for cookies, nevertheless, but not painted gingerbread

VictoriaCamI really liked the girls bought Wilton's set of cookie cutters https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=391818.40
I want to buy myself such. Maybe you can buy it somewhere too, I advise)

girls, I have one. brother-in-law brought from the states. It is really cool: the figures are varied, of different sizes (both tiny and large), there is an alphabet and numbers, it is also suitable for mastic when decorating cakes. In general, take it as soon as possible

VictoriaCam, itself for a year in a constant search for "normal" cuttings for gingerbread. I'm in the Corolla. ru bought myself a set of hearts plus a heart 19x16cm. This was my first starter kit. I buy a lot on ebee and aliexpress. I just received a parcel from an American store, but the price there with delivery is of course very high (((
In my opinion, the most normal thing is to look for Ali and ebea, just carefully study the description with a ruler in your hands.

Vei, Liz, I turned to Ali late.I didn't think that a rooster would bite me on gingerbread)) Still, I'll try this business first, suddenly I don't like it
By the way about Ali. Recently I wanted to place an order, and there appeared shops with paid delivery. Upset at first. Then I looked that most of them are still with free shipping.

VictoriaCam, Ali has always been with free delivery and paid. Moreover, the global English site is larger than the Russian version. Take a closer look at paid delivery, if you take it from one seller, the delivery is reduced from the quantity. And in a freeship they have already driven the cost into the price.
Sorry for offtopic.

VictoriaCam, specially found my old message. there gave a link to the site. there she is

🔗

so there you can order forms even according to your own sketch. any size and price, as for me, is not biting)

Miloviza, Len, thanks for enlightening - I have never seen paid delivery, now I will not resent them

[_Milana_]

Girls, but how to draw such a flat mesh? Or should you just watch the video?
I remove the question, I found MK Husky Luda)) how to make even nets on a gingerbread

To speed up the process, you can still try to draw lines with such a nozzle.

_Milana_, do you have such attachments? how thick are these lines? This is a creamy nozzle, most likely very thick lines will turn out here.

Vei, Liza, that would be 5 holes !!!! Kaaaaaaak spent - half a gingerbread immediately!

Mom Tanya, but what, you take five attachments and five bags, glue them with tape and go! The main thing is to press evenly in all five))
Well, but seriously, if there are small holes, maybe this is the way out?
Technically, it's not a problem for me to draw an even thin and frequent line, but my eyes get so tired and they are so dazzled by these nets that I avoid them. Perhaps with such a nozzle it would be easier.

I'm going to order a similar one, only from another company. How come I will measure. As soon as mm calculate then)

Vei, I have no such attachments. There is no urgent need yet, although I have already looked closely at the nozzle with two holes (Ateco no.41 nozzle). It is small, hole diameter is 1mm.
According to the description presented on the website of the La-torta internet store, larger nozzles for two lines have a hole diameter of 2 mm, for three lines - 1.5 mm, for five lines - 2 mm.

[Poke it, how hard is it? I'm worried that the torment is overdone]

The girls who put Gerda's dough in the refrigerator. Poke it, how hard is it? I'm worried that the torment is overdone It is as hard as a potato, I can only crush the tip of the bag, otherwise everything is frozen. Do you have a softer one or does everyone have this?

Scops owl, it's hard in the refrigerator, don't be nervous))

[and where to get different molds for gingerbread?]

Girls, I'll probably ask a stupid question and where to get different molds for gingerbread?

rnv76,
personally, I have not yet acquired the molds, I print out the picture I like, transfer it to glossy cardboard and go ahead, while it helps out. In general, Wilton's forms are cool. here you can see 🔗 and so 🔗 here I also saved, the girl makes any custom-made molds 🔗

Marfa don, Alena, Thank you!

there is a wonderful Confisieur store. (gee, I forgot the extension))) in general, everything is there at very humane prices. You can also make your own from disposable foil baking dishes. You cut them into strips of 4 centimeters wide, fold them in half lengthwise and give the desired shape.

[Daryushka]

Well poke me where is this recipe from Gerda !!!! I sit for an hour, and I won't find!
And I ask for advice, cocoa is better in your opinion! From Gerda or Lenkor!

I did

500 gr of honey
2 eggs
500 gr sugar
300 gr margarine
50 gr cocoa
2 tsp baking powder
3 tbsp. l. rum or 3 drops of flavoring
1 tsp cinnamon
a pinch of cardamom (it is better to use cardamom in the grains, it is more aromatic, the seeds from the boxes need to be ground in a mortar)
a pinch of cloves
a pinch of ginger
pinch of anise
zest of 1 orange and 1 lemon
vanilla
1250 flour is an approximate amount. Usually it takes less.

1. Heat honey, sugar, margarine until sugar dissolves. The mass should not boil, but only warm up.Remove from the stove and allow to cool slightly (at least 68 * C).
2. Mix half of flour with spices, baking powder, zest, cocoa.
3. Into the honey mass add not whipped eggs, but mixed until smooth, in 2 steps. Add rum (cognac is possible) or flavoring
4. Stir the spiced flour into the honey-egg mixture and knead the dough well. Stir the rest of the flour gradually, the dough should be firm and elastic. It will take 20-25 minutes.
No need to strive to stir in all the flour. While kneading, the dough will cool down, but it will still be warm. Stop, place the dough in a plastic bag and leave in the refrigerator overnight. Let it rest and rest.

Daryushka, oh laugh)) this dough from Gerda you have))

Daryushka, the recipe given by you from Gerda. I still haven't done it from Lenkor. But she did Liza Vei - Mezeshkalach. They are completely different at the exit both in taste and in softness))) I liked both tastes. But to order, she undoubtedly chose Lizina. A friend tried it the other day - she liked it sooo much from Gerda.

When I was looking for it lies in a prominent place, I use it and I don't know what!

[and who uses a ready-made mixture for icing? Does it make sense to spend money?]

Girls, and who uses a ready-made mixture for icing? Does it make sense to spend money?

tuskarora, if your powder is good, finely dispersed, then I think it doesn't. I ordered a mixture on the 15th, they will finally bring it))) Our powder is not very good, and it does not pass through small nozzles.

tuskarora, Lena, you sell some kind of Lvov powder, and so it is very small and suitable for everything - icing, mastic, etc.

Liza, they don't bring Lviv to us. My powder is normal, it doesn't get stuck in the nozzle. I just thought - maybe the finished mixture is better.

And yet, I've paid attention to those videos that were the last to be inserted - there the craftswoman makes both the outline and the fill from one package. That is, the consistency of the icing for the contour and the fill is the same for them? We have, after all, in this topic in the icing recipe, it is proposed to dilute the icing for filling with a little water. I still live in the refrigerator (well, they live it loudly - 2-3 days maximum) twenty packages in some of the contour icing, in others - filling.

I'm just watching the last craftswoman on YouTube. It is very useful that if the video is not watched here, but directly on YouTube, then under her video there are detailed links to everything that is used in the video. in general, there is not one and the same little bag, but rather edited so that the video is shorter and more informative in the key of the material presented. on her channel, she also has separate videos on preparing basic icing, and on how she dilutes, what she uses for the contour, fill, but there are also several more options for what
here on her website through the googletranslate translator you can read about the types of icing 🔗... juliausher.com/blog/more/royal_icing
types of icing:
Consistency Adjustments
For outlining
For topcoating
For marbling
For stenciling
For beadwork

Lena, pouring icing is not suitable for the contour, let's say - it's not according to technology. It's just that the gingerbread and gingerbread craftswomen almost always neglect technology and often do this to speed up and simplify the process, since the cost of cookies and gingerbread cannot be compared with the cost and level of icing cakes. If they follow all the rules, then they will have to sit for hours over each cookie, they do not need it. Among other things, Royal Icing is an English technique, and cookies are more decorated in America, and there everything is easier for them))) no reverence for traditions and rules.
Anyway, gingerbread craft and high confectionery art are two different worlds. The same Hungarian women make a contour in their gingerbread, but they do not cover it with filling, they do not consider it necessary, it is too laborious and time consuming. And for Royal Icing, this is an unacceptable violation. In addition, while you close the contour, the fill will catch on and it will be impossible to draw wet on wet, and this is a favorite gingerbread technique, since it is the simplest, fastest and most effective.

In practice, if the hand is full, then you can make the contour with filling icing and immediately pour the gingerbread, but without practice, such filling will flow over the intended contour and lose the shape of the drawing.

Got it. That is, two types of icing are correct, but unprofitable in mass production.
Liza, and another question - what dyes do you use. I have gel ones, I paint mastic with them, but in icing they behave differently. The strangest thing. That's kind of flooded. Everything is dry. I filled it with another color. Dried up. All right. A day later, I pay attention that the contour between the two colors seems to fade. repainted. This is probably due to humidity?

as an option, perhaps it is still the fat content of the cookies / gingerbread so it affects the bay.
that is, after baking, I just covered my gingerbread cookies with a paper towel for a while, all the excess fat goes away (and visually it seems that they are not greasy)

Veronica, thanks. But I think it's not about the fat content. Although I'll try to cover it with paper.

[can you compare in more detail Gerdino's dough and this one that you bake?]

Vera, can you compare in more detail Gerdino's dough and this one that you bake? Because I really like the taste of gerdino, but I have never yet matured to a soft state without apples. That is, it simply did not have time, and I still did not understand, does it ever soften on its own, or should it be revived with apples?

I like Gerda's dough better. It's sweeter. There is twice as much honey. Almost identical in aroma and color. Well, it’s easier to bite off. Soft after baking. Lie on the table - dries up, but not oak. I think this is due to the fact that honey and margarine are stirred in a soft state without heating. If you pack it, I think it will become softer. I have not had to try it from the packaging.

Liza, and my pechenyukhs have already become soft (from Gerda), this is after 3 days, they calmly bite without effort.

what thickness are you and where were they kept? How long was the dough stored before baking and what was the structure?

so in order: after baking 0.5-0.7 cm thick, they were stored just like that in the kitchen, on the dostochka, in our kitchen, by the way, the stove is standing and it's hot there when it is heated, when the dough is kneaded ... I swear! I don't remember, but somewhere I wrote here "I kneaded the dough from Gerda for comparison." it seems it was at the beginning of November ... or maybe at the end of October.
when it was hard in the refrigerator, when it rolled out. that's soft and pliable. after baking it was completely croutons, I put a couple of gingerbread cookies in a container with an apple, lay down overnight and became very soft, the rest is like this

I found the date for kneading the dough on October 14, and baked it already ... now

[what's wrong with my dough (from Gerda)? In the spring, the heat was smooth, but this time I probably miscalculated something, it rolled badly.]

girls look what's wrong with my dough (from Gerda)? In the spring, the heat was smooth, but this time I probably miscalculated something, it rolled badly.I will show the photo on the left of a gingerbread smeared with yolk before baking (I thought it would be better, but it did not help). On the right is not smeared.

it seems to me either greasy, or a lot of baking powder.

I have a problem with Gerd's dough, it also crumbles and gives off fat. And it tastes very tasty, just impossible to roll out - it cracks.

ledi, honestly I don’t know what’s wrong with the dough, I didn’t have it, or maybe it’s from sugar? Look now, I'll show you a photo, there are 2 details just outlined along the contour. so this is the structure of all the dough I have, very smooth

maybe he needs a VERY long stay?

one thought just came! ledi, or maybe not enough flour? the fact is that the recipe indicated that the main thing is not to shift the flour, I remember exactly that I missed this moment, and put all the flour that I measured, and then mixed it in, because it was warm and took and took flour ... then I really slowed down, and after a couple of days I saw. what is written not to overdo it! but I definitely put more, almost on a glass, or maybe more, I just poured it in handfuls ...

Alena, I don’t know either. The dough was made in early November. The most interesting thing is for 2 servings. Well, nothing, I've already baked it all.Before baking, the dough lay for a long time without a refrigerator, even near the battery, I thought it would be better to roll out. The gingerbread tastes good. The downside is that it was hard to roll it out, it was torn and the gingerbread cookies could not be decorated with embroidery, I’m thinking, maybe I’ve kneaded it a bit or it’s in cocoa. The fact is that I used to use Belarusian cocoa, but now we do not sell it. I bought Mriya's cocoa, which is suspiciously dark. Maybe there is flour with something.
Alena, maybe there is really little flour. The flour is different. And I noticed when I was rolling that the cuttings roll out smoother.

did you mix the dough before rolling?

Yes of course! I tried to knead until smooth, but ...

maybe it's not enough flour, since you were also able to knead it, I didn’t do that because I couldn’t, it was so ... it didn’t knead very much and I just stretched it into a cake with my hands, and when I began to roll it out with a rolling pin it already began to stick a little and I slightly powdered it with flour and everything became fine. resembled plasticine or something ... but soft. Although, on the contrary, it did not roll out for you ... or maybe on the contrary a lot, in general, this quality of products influenced the kneading

Luda! Haschka! here are my sheep. from a flower, stuck legs before baking

this idea is great !!! plus you for that! otherwise I cut everything by hand, because the molds are too small

[Can you fasten the house with a wet meringue?]

girls help-Can you fasten the house with a wet meringue?quite a beginner baker, but I looked at your beauty and also wanted to. but I don't know how to do icing

romancova.tatyana, I can't imagine how it will turn out, let's just say - it won't work .... better you do icing, it rarely does not work, you first try to do it

do not transfer products, it will not hold wet meringue. Better then melted chocolate!

romancova.tatyana, and I glued my own with caramel :-) I boiled sugar with some water and that's it :-)

Oh oh oh!!! do not do this, caramel, as a rule, over time (and very quickly) begins to flow and melt !!! especially if the house is humid.
Either icing or icing / chocolate. I recommend icing, my parents from the past NG have a house.

Vei, oops! We will know :-) but my house still does not live long, I gave it to my mother-in-law :-) she is already eating it with a seagull slowly :-)

Yes, Olya, your house was very appetizing! Now I'm just so busy that I can't comment on everything, sometimes I'll see it from my phone in the afternoon, but I can't write it, and by the evening I'll wind up and forget that I should have ((

Last year, my daughter (a big fan of Baba Yaga) ordered a hut on chicken legs for the New Year .. I had to put the house on my feet .. But I also made additional support in front - a ladder, and I had to "accidentally" substitute a Christmas tree in the back .. She had her branch touched the back wall. Since icing played the role of snow, everything was abundantly covered with it, so everything stuck tightly ..
So who made palaces out of gingerbread dough, and who made a hut on chicken legs ..

[Gingerbread house]

My daughter is 3 and a half years old and she is waiting for a house like a miracle ... This year we will sculpt and paint together, I only have pictures of the first houses, they are not digital, I need to scan to place, and I am also in the past year, I collected a Christmas tree from gingerbread dough for my nephew, for a competition of homemade Christmas trees for school, it is also very beautiful, if I find a photo I show.

Gingerbread house

Dough:
Wheat flour 600 g,
Jam thick 400 g,
Honey 100 g,
Butter (or margarine) 100 g,
Chopped orange cecates 2 tbsp. l.,
Orange zest 1 tbsp. l.,
Soda 1 tsp
Lemon juice 1 tsp

Mix everything thoroughly, roll out the dough in an even layer of 1 cm, cut out a stencil, grease with an egg, prick with a fork, bake at 180^aboutFROM.

Stencil: longitudinal wall 11x14 cm (2 pcs), transverse wall 11x8 cm (2 pcs), roof 10x16 cm (2 pcs). Do not forget to carefully cut a window in one of the longitudinal walls and a door in one of the transverse ones, and vice versa, as you like, and bake two small squares for the chimney.

Assemble a house from chilled parts, fasten it with toothpicks for fidelity, glaze it with glaze, decorate ... well, who's in what! From the remnants of the dough, stick (cut with a mold) and bake gingerbread animals, paint them too and place them next to the house.



this is one of the very first houses, I scanned it at last, now it’s clear I’m doing better, and this is an example of what kind of house looks like it comes from the previous recipe.

Girls, tell me))) Do you really need eggs here? in the recipe
I want to make a house for my child, but I'm allergic to eggs
And plum jam will do, like Pavidla or something I have))) homemade)
And I'll replace honey with invert syrup, I'll try ...

[how do you rate your work if you make custom-made gingerbread.]

Girls, all with the upcoming holidays !!! I have a question, if possible,how do you rate your work if you make custom-made gingerbread. I have been suffering for a long time and do not know where to ask, but here I came across this topic))) I always refuse such orders, because there is a lot of work and painstaking, but there are not enough products))) For the New Year, many of my customers ask for a house or painted cookies, I refuse - I don't know what price to announce.

ramenka, and where are you from? I advise you to look at the prices at the Fair of Craftsmen, although the average can be deduced, from which to build on or find out the price from other craftsmen in the area, and then look for yourself - set the price higher or lower

Nansy, from Ramenskoye, Moscow region. Thanks, I will take a look!
Nansy, !!!! as always, all ingenious is simple !!! I found everything, saw, determined ... Thank you very much! Once again, all with the coming holiday !!!

[I can't find how to create icing from albumin! Can they decorate the house?]

Save something I can't find how to create icing from albumin! Can they decorate the house? I can't run to the store for an egg!
Someone has a recipe or at least where to look

Daryushka, see these recipes
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=44305.0
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=44305.0

[Where do you get the patterns?Are they sold where or do you copy from the pictures?]

Girls what a beauty you have here
Where do you get the patterns?
Are they sold where or do you copy from the pictures?
sorry for the stupid questions, but I've never done this

Ana-stasy, Nastya, we print pictures from the Internet, transfer them to cardboard or plastic folders (you can use kitchen substrates for the table) and cut out a template from them. Plastic does not stick to the dough, cardboard sometimes sticks.

Thanks, I'll try
For the house, I bought a set in Ikea in the summer

[If you try icing while cooking, does it change in structure? At the end of the batch, does the icing taste soft like cream? Or is it powdery? I have that at the beginning, that at the end of the kneading in the icing, fine powder is felt (like dust). That is, the powder does not dissolve in protein? It is right?]

Girls, the question is ripe. If you try icing while cooking, does it change in structure? At the end of the batch, does the icing taste soft like cream? Or is it powdery? I have that at the beginning, that at the end of the kneading in the icing, fine powder is felt (like dust). That is, the powder does not dissolve in protein? It is right? And then it starts to seem to me that my icing is not mixed.

Karry79, and fine powder? sifted through organza?

Girls, in fact, icing and everything else can even be done with sugar, not like with powder.
Here's a little secret: first you just need to stir the eggs well with sugar (in any form), and sometimes even let it stand until the sugar dissolves, and only then beat.
Of course, sometimes oak sugar comes across, but more often it dissolves pretty well.
But if you need to thicken it, then only with powder. Nothing dissolves in the whipped protein foam. Therefore, grains are felt.

No, I sieved it through a very fine sieve (well, very fine). I don't know, maybe this is how icing should be - I have nothing to compare with. I wonder how you can try icing? Does it look like a protein cream?

[For beginners from beginner. I have done a lot of icing experiments over the past week.]

For beginners from beginner. I have done a lot of icing experiments over the past week. 1) If you knead at high speeds and for a long time (10 minutes), then the icing is strongly picked up by air. At first, the icing is very dense, but after rest it seems to be deflated. It still needs to be kneaded well. 2) If you knead by hand - icing of a pleasant structure, but the hand falls off. 3) Kneaded in a Bosch Combine. speed No. 3, whisk for cream, 15 min. The structure is perfect! Creamy, silk! The thread is even, uniform, easy to stretch. And finally, I figured out the icing balls: it turns out that basic icing needs to be diluted with water. Dense icing will never make a perfect ball, without a tail! Julia M Hasher's master class turned out to be very useful:

[Meri klarissa]

People! How are cookies made? Ising? Where can I see the technique? Thank you!

Meri klarissa, or icing (I also dream, but I won't get all the nozzles!), or mastic. The complexity is, of course, in size, but it is quite possible to cope

Please suggest possible options for errors.
Do baked gingerbread cookies need to be coated with gloss (yolk + sugar, powder + water) or not? I covered it, and the gingerbread cookies began to turn yellow.
And further. Why did the bottom of some gingerbread cookies have ugly pits?
Oh yes, another question ... When you roll out the dough, do you need to add flour so that it does not stick to the rolling pin or not?

I roll it out with a rolling pin for mastic, nothing sticks to it. I don't add flour, if I cut it according to a template, and not by cutting, then I can dust it with starch a little, but I can do without it.

[Icing turns slightly yellow after hardening. This is normal? 2) How to achieve an even surface of the gingerbread?]

I have some questions: Icing turns slightly yellow after hardening. This is normal? 2) How to achieve an even surface of the gingerbread?1) It seems to me that even gingerbreads will look more beautiful under the fill.

Karry79, I can't say anything about yellowness, I did not notice this in myself. And about the fill - it hides all the surface defects of the gingerbread

icing should not turn yellow. what do you add to it? lemon juice, vanillin, vanilla sugar (powder), or diluted lemon?
behold here the girls discussed this problem
at the expense of a flat surface, freshly baked cookies must be turned over onto a flat surface, then when it cools, the surface is leveled, if it is really bumps
and the gingerbread, as I understand it, should be round

Icing turns yellow if the surface is oily.

[why the bottom of the gingerbread is not smooth, but with holes]

Tell me, and why the bottom of the gingerbread is not smooth, but with holes?

Elena, do you bake on paper? sometimes because the paper wrinkles it happens

Alena, I'm not on paper and also full of holes. I put up a photo of the house and there in the photo you can see the back side of the tree is uneven.

I bake on baking paper, but what about without it? Maybe there are some tricks?

but it seems to me that it may depend on the dough itself, how it is kneaded, what consistency. For example, I always get beer cookies with a smooth bottom, that's just smooth and that's it, but the top is clumsy, because the dough is like a puff pastry, but ginger is more often obtained with irregularities. Now I specifically went to look at my remaining cookies and there are definitely irregularities, but to be honest, they do not bother me anatana, and what are the very strong irregularities?

Small irregularities do not bother me either) But today I wanted to bake a bird as a gift. First, a huge bubble appeared in one place, I thought it would disappear later. I didn't think of anything like that, And when I began to remove from the paper, a huge hole appeared on the back side. I had to give it to the children to gobble it up, but it's not enough for them))) As a result, I had to redo it 3 times. The last time I just crushed this pernicious bubble, it disappeared, and there was no hole, only irregularities. Honestly, I haven't seen bubbles before.

anatana, and what kind of dough you have. I have never encountered such a thing. With bubbles. Sometimes it happens that the reverse side seems to be removed badly and part of the test remains on the paper. A little bit. And inside you can see that the dough is not baked yet. This happens to me only when you are in a hurry and the gingerbread does not have time to bake. If I lift the first gingerbread and see that the bottom is stuck to the paper, then I don’t touch the rest and let them bake some more. Then the rest of the gingerbread is removed with a smooth bottom side.

Put sugar, honey, egg, spices in a water bath. Whisk. Then add baking soda, butter and flour. It used to be no elk bubbles, but now something is wrong.

maybe it depends on the products, because every time a product behaves differently, honey, for example, or flour ...

almost all gingerbread cookies are kneaded from such products and using this technology, but this is not a recipe.

anatana, Elena, Is there a recipe here on the forum? Much depends on the amount of food.

I will write a recipe, unfortunately there is no time to look through the entire forum. Maybe there is such ...
Put on a water bath:
100 g sugar
50 g honey
1 egg
spice
Whip
Then add 1 tsp of baking soda, 50 g of butter and 250-300 g of flour
Roll into a ball and refrigerate.
That's all. It turns out very tasty. If you don't hide it in time, the children will gobble up everything and won't let you paint it. We have to deal with gingerbread while they sleep)
Everything, I understood why the bottom was deformed. She rolled it straight on paper without peeling it off and baked on it. Today I rolled it out on the table, dusted the paper with flour and baked it. It turned out as before without holes.

Elena, thanks for watching and reporting!

Elena, and when transferring the gingerbread cookies do not lose their shape? I bake on a Teflon coating on which I roll out the dough, cut it out. I remove the excess dough, and bake the gingerbread without moving.

They can lose their shape a little, that's why I wanted to roll it out on paper and bake without moving. But it didn't work out.

they don't lose and holes and bubbles appear precisely from the fact that the dough in places and unevenly adheres to the baking sheet / paper / rug, etc., and somewhere it manages to rise when heated, but somewhere it does not. Therefore, only flour, flour and more flour!

[Why add lemon juice to icing?]

Please tell me ah Why add lemon juice to icing?

I read that lemon juice strengthens the protein structure, but if you overdo it, then ice products, on the contrary, will become fragile. and to add paint to icing it is just dissolved in a drop of lemon juice

Thank you.

[Now I want to buy PME tips, which should I get?]

And I also wanted to ask you for advice.
I have Ateco attachments. I draw 0 (I use it for the outline - is that correct?).
Or 000.
Now I want to buy PME tips, which should I get?

I draw a contour with 000, and fill it through 0

Do you have PME?

I've already written a little about PME. Their number corresponds to the size of the hole, that is, nr 1-1 mm, 1.5-2 mm, and so on.
Which one to circle is up to you, someone is more comfortable thinner, someone thicker.
For example, I stroke # 2 on small and medium gingerbreads, 2.5 or even 3 on large ones, when the gingerbread is not even enough and I'm afraid that the fill will not flow, I fill large areas with the same number.
For painting, I most often use 1.5 or 2. If you need something very thin, then I take nr 1.
There are also PME 0 and 00, but I don’t know what they are, I thought that I could hardly draw such thin lines, especially not from purchased icing.

Katerina79, no, I have Ateko (or something like that, in general, something Korean), I wrote their numbers

Nansy, thank you;)

For painting gingerbread I mainly use nozzle No. 1.5; if fine work is needed, then number 1. Fill contour # 2, fill in either # 2 or # 1.5 if the icing is very bubbling.
After 1.5 bubbles do not happen, they do not pass through this nozzle.
So I have the most popular nozzles 1 / 1.5 / 2.
All nozzles are from the British company PME.

Lisa, thanks :)
And I fill it so that the hole is bigger, and then I fight the bubbles :)
Do you use 1.5 only for small areas for filling or for large ones too?

if this is a critical area that will not be covered with a pattern on top, then on large ones, but this is more likely for cakes (for frames). Gingerbread is less demanding, and I don't even like a lot of filling. Therefore, either I try to use it less, or I cover it with patterns on top, and then I pour it not with such scrupulousness, if I am in a hurry, I can also use a spoon, but then of course there are a lot of bubbles. But the drawing on top still closes.
in principle, there are not very many bubbles even with a kopeck piece, especially if, after diluting the pouring icing, let it stand for 20-30 minutes.

Thank you so much!

[where you can order icing tips, otherwise you won't get anything in our city]

Girls tell me where you can order icing tips, otherwise you won't get anything in our city, I just draw from a cornet, but this is not very convenient (((

depending on which manufacturer is needed, if the Korean fit, then a set of 3 nozzles and an adapter is sold for 350-400 rubles.
And if you need good English from PME, then it is more profitable in England to order in the squires-shop.com store there one nozzle, either 1.8, or 2 pounds sterling, shipping minus VAT is free, just wait a long time - about a month ...

Vei Thank you! I would like of course high-quality))

[Why are the gingerbread cookies bubbling?]

Why are the gingerbread cookies bubbling?
Girls, can anyone remember how I tried to bake gingerbread.
After your help, I figured out the test. Everything turned out great, as for me.
But the trouble with gingerbread. They bubbled (both thin and thick) and adhered to the paper.
oven 180 degrees. baked on parchment paper. a little flour - rolled out and smeared with 10% cream (with such a silicone brush). in the oven for 7 minutes
Accordingly, not a flat surface, you can eat, but not decorate.
I cannot guess why this is so. I baked this recipe before without lubrication, the cream did not seem to bubble. I didn't change anything in the recipe, weighed everything by grams.
The dough was in the refrigerator for 3 days, an hour before the oven was pulled out.

Here I think:
1. Maybe the parchment should have been lubricated with something?
2. Could you pour too much cream?
3. Or was it necessary to grease after baking?

Or maybe you know better and tell me without guesswork) I will attach a photo literally in an hour.

Z. s. I bought abaldenny fellings, there are a bunch of large, medium, small, double, wavy hearts) There is interest, a bunch of plans, but I’m stubborn, I won’t give up just like that! And I would go to study, only time is sorely lacking .. Therefore, you are my teachers

And here is the photo. Єx (there is one blown showed. Well blown)

And the back side stuck to the paper. comes out ugly

https://mcooker-enm.tomathouse.com/in...010.0 I added a photo. Maybe I got into the wrong topic? Even I can't figure out where they told me about the dough.

Lena, the gingerbread cookies are smeared after baking, at least in the Freken Bock recipe and in Liza's Hungarian fill ... You don't need to grease the paper, unless it's of poor quality, I somehow grabbed a gray one out of ignorance, so I tore everything from it even from the greased ... And they are thin, like cookies. Still, I think something is wrong with the products. Can you write down how much you laid down ...
Girls, well, you are artists-craftswomen! All the gingerbreads are very nice ...

https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=193618.0 I took this recipe for a tunic in a tunic. Even 5 grams I'm afraid because of ignorance to take or not add too much)
This, of course, yes .. to grease after baking came to mind after) Took the remark. There was not even a thought with paper, it is certainly not gray, but also not white - so brownish, I would say. I'll try another time for gingerbread.

Or maybe the eggs were small and due to the flour the dough became a little dry and flaky and swollen when baking .. This is a theory. This recipe has been tested by many, and in particular by me, more than once ... And they are similar in the topic, maybe someone will tell you what is specific ...

Miloviza, I don't even know what to assume ... with such a test everything always works out. maybe the dough is not mixed and there are layers of air that are blown up by bubbles?

Miloviza, Lena, try the Lenkor dough. And they bubble from what you lubricate.

Lena, you know, looked at the pictures, two weeks ago I also baked another one and they came out exactly like that, thin and with the same big humps-bubbles. And you know what it was? I forgot to put in baking powder. And for some reason it happened. At the same time, the dough I had was wheat-rye, 300 g of wheat and 100 g of rye, and with a small amount of flour there were already 2 eggs in it. Maybe eggs played a role. I don't know about your recipe, but think about baking soda (or baking powder) and eggs. I just baked the next time according to the same recipe, but I put everything in, it was necessary and it came out smooth and not thin.
The only thing is, I can't stand it in the refrigerator for three days. I read somewhere that if you do it with the custard method (I do it), then bake it right away, otherwise the dough will somehow drag on. I don’t know if this is true or not, but I’m just learning and everything is written, I believe everything and repeat. )))
And they stuck to the paper - either the paper is bad, or the butter forgot to put in the dough. By the way, I once fell for cheapness and bought paper of some yellowish-grayish color. She baked the bread, so she then cut it out of the bread with a knife. Now I just take the little white one.

Mona1, a spoonful of baking soda is in the recipe. I threw it, but I could throw it there without a slide or something like that completely. Next time I'll take it with a slide) I'll change the paper, it's most likely a kind of "paper-like" kind of parchment, but not quite. The biscuits are good on it, but the gingerbreads did not come out. I can stand it for three days not fundamentally, there is not enough time to bake right away.
And I realized that I was skating very thin. Everywhere I look now 3-4mm advise. And I made some small ones up to 2 somewhere.

Miloviza, you need to knead the dough very well, sprinkle a baking sheet with flour or use good paper, do not roll out very thinly. And grease the gingerbread with cream before baking, this does not affect the bubbles in any way, just the surface of the gingerbread will become smooth and you do not need to grease it with yolk and other things after baking.

Vei, sprinkle the baking sheet with flour? I'm only on paper)

I try to make it thicker, 5-6 millimeters, sometimes thicker. It's just that for me gingerbread cookies should be plump, but thin - these are cookies already. By the way, I kind of had a baking powder in that recipe, not soda. I honestly don't remember what. Right now I'm experimenting, then I use one, then another.

And I don’t add flour anywhere. I roll it out on a silicone mat, a bit of it with my hand in sunflower oil, just in case, I remember the dough with the same hands, the rolling pin is again silicone. I don't grease or sprinkle the paper with anything.

Miloviza, this https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=201040.0

aelita1702, I also kneaded it yesterday. only with cocoa, like baking gingerbread .......!

I do not like to bake on paper or silicone. I prefer baking on a non-stick baking sheet or a plain baking sheet sprinkled with flour.
I also roll out the dough on a table sprinkled with flour, the blanks themselves are also in flour, I came to the conclusion that it turns out better.
And I definitely don't have bubbles.

Thanks, I will try again!

[aelita1702]

Girls! I still really want Kopykake, and today I was looking again, how can I buy it, so that the delivery would not be as much as the device itself. I searched and searched and found an alternative))) who has an iPad or an iPhone, download the "Camera Lucida" application and then you need to figure out how to fix the iPad.


For androids there is a free application "The Eye of the Artist". I've already tried it, though from the phone. We need a tablet))))

aelita1702, Vika! This is a find! I looked at the video, I really did not understand anything))) I will connect my husband.
If it works out, what time savings and how many opportunities!
I just didn't figure out at what height her tablet is fixed, does she look over the screen or the tablet is higher?

aelita1702, yes, what technology has come to.

Sahara, Lera, here 🔗
🔗

Victoria, thanks for the tip on the app.
It costs 279 rubles
So you can do any drawings !!!
I will definitely download it myself.

Yeah, then I rushed, but it is paid. How can you buy a card without shining light? And then my child is nimble, it will devastate in a moment.

Buy an Apple store card and enter the code and that's it and no card is needed)
I do like this.
I only buy the code in my personal account on Sberbank)

By the way, I found another one and it costs 169 rubles.

Got it. Thank you. what is the name?

Instant Artist

aelita1702, Elya, thanks!
The husband downloaded for free The Eye of the Artist. As far as I understood the principle, when the camera on the tablet is turned on, the transparency of the background layer of the picture is adjusted and, as it were, an optical illusion is obtained. I tried to draw - I don't get it (((The brain does not control clearly the coordination of hand movement))) I have no frets with the mirror))) I can still do makeup, but I can't cut my bangs (((
And the idea is not bad - I will train!

The artist's eye is not on the apple-phone. I will be paid to download.

aelita1702, well, to what progress has come!
I'll try to download it myself. So interesting!

Sahara, the projector is easier than this kind of deception. Adults are a little expensive for cakes (even if you don't need to bring a case, the delivery is rather expensive compared to the cost), but children's toys are worth seeing. They, as a rule, are not sky-high in cost. The quality may be lame, but you can't draw a portrait, but such pictures-rims are fine.
As the toy catches your eye, I'll tell you how much it costs. I wanted to buy my own, I thought at what age they were.

I give the idea)

Miloviza, Elena, yesterday I was just studying children's projectors)))
The trouble is that there is a limited number of pictures (and quite childish and awkward ones), apparently these are slides from microfilms.
I think it will be very difficult to find a specialist to make such slides from pictures.

Sahara, 🔗

Miloviza, Thank you so much! It seems that you need! I'm going to take a closer look)))

but I liked the screen better. there is a picture on the left of the screen. but I have not seen it in Ukraine. I have met only on Russian sites

🔗

NatkamorThis screen is the principle of a mirror. the reflection seems to be going on the contrary. You can put an ordinary mirror like this ..

Miloviza, how? there you look through the screen

Natkamor, if necessary on tracing paper. attach and draw on the mirror. On gingerbread, probably will not work. I don’t really remember, as a child, they wrote with the help of a mirror)
You can ask in Sevastopol 🔗 I really don't know if there is any NP from them now.

And you should also try organic glass. Very similar to him.

sugar, if you like look yusd (used) like new (like new). Used in the USA is not quite like our used one. Yusd like new means that the box was opened (if the box was opened, then the product is considered used). Often completely new, just with a crumpled box, etc. There may be minor scratches, because they got it in the store. And then the price is $ 6.37. Completely childish)

Girls, my friend brought me a photographic enlarger "Youth". All this is very inconvenient. It looks like a copycake, the principle is the same, but the pictures are needed for the size of the slide, which is terribly inconvenient and it is desirable that the paper shines through. Magnifies, but is difficult to see. And the kopecks are just designed for a larger image and on plain paper.
In general, I decided to order. It costs 200 dollars, and the delivery is about 150, because it weighs 7 kg! But I really need it, I'm tired of making castings, but I have to go to art-time))))

Len, thank you - you very much prompted me! Indeed, at such a price, you can take it for a test - you won't like it, you can give it to someone from the kids)))

So, I looked, took a closer look - I decided to take, girls from Ukraine - maybe someone wants to join me for the company? 6-37 ridiculous price. We will split the delivery even cheaper. You can order through Mist America, parcels arrive pretty quickly.

Here's a video on how to use it.

aelita1702, Vika, don’t tear your soul))) I’m already dreaming about this copy, horror as I want, but I don’t have that kind of money yet
I also thought for thin. enrollment courses, but this is soooo long and now there is no time at all, I can draw something simple, but more difficult - only casting. And so with this magical thing, no matter how many opportunities open up

Why do you think delivery is so expensive? Like Mist takes up to 10 kg less.
A photomagnifier is not suitable - it just shines through, but with a transparent background, such as a filmoscope on which you can watch filmstrips, with a copycake - the principle of projecting a picture, in this children's board from Krayola, projection goes through a mirror.

aelita1702, that you have something very expensive. maybe you ordered directly? here, if you use intermediaries, you can bring it for $ 5 per kg. Well, for 5% to find (10 is a pity for this). This is 10 plus 35 = 45 dollars shipping.

Sahara, I can help from Amazon to deliver while my parcels are on the way (this is a week or two somewhere), if you find a company for 35 dollars. 1% bank and 5 dollars per kg

Miloviza, Thank you! I will gather a company!

Sahara, Lera, are you talking about the copy screen ??? We have Gulya Parallel enjoys it. I bought it in a children's store. You can try it in more detail. I'll tell her to look in here. And no America !!!)))

Mom Tanya, I came)) girls, there is no time to read what you are discussing here, but the copy screen is like this any drawing is translated) only in a mirror image, of course, I don't remember how much it cost, I bought it in a joint venture, but it seems around 150 rubles, I'm afraid to lie ... well, at retail it will probably be twice as expensive

I have one, I don't like it. how do you use it? in the same place everything is double and everything is poorly visible (((

Lera, take me to the company !!!
I also want to draw beautifully and in thin. don't go to school :)
Your set is great! And with what nozzle did you make the flowers on the bouquet?
Otherwise I need flowers, but I don't know how to make roses

No, Katya - I took a closer look and changed my mind. Here, the principle of the same artist's eye, you draw through a deceiving layer-mirage, with a board it is even more difficult, you need to look from the side. Only a projector will help here, which translates pictures directly onto the gingerbread and you can draw without any "barriers". I'll try. look for a children's projector in America, if not, I will save up for a copy.

SaharaI watched the projectors when I was looking, so they really are on small filmstrips.

Sahara, it's a pity that it doesn't fit. And the copycake is expensive!

[DaNiSa]

Girls, I have a question. Here are the figurines on the cake (like swans, for example, Ukrasovsky 🔗) they are obviously not doing it with mastic. It looks like icing, only this product is resistant. And I read that icing is fragile. Well, you can't put it in the refrigerator, and so on.
So how can you try to make such figures? wanted Eddie Spence's recipe. No more ideas.

in fact, this is not a question for our Temka, well, okay, I'll postpone it later
and it seems to me that the necks are made of mastic in swans, but the body can be a wet meringue cream and the necks are simply stuck into it and icing (if the figures are for sale). I made roses from icing, though small and they stood all night in the refrigerator and they had nothing. so are the frames on the icing cake. only in the refrigerator should it be dry (the back wall should not get wet, the banks are all closed and so on, if the cake is placed in a common refrigerator). everything is stored normally

DaNiSa, yes I wrote, and then I realized that it was not there. I'm sorry.

what a good moderator we have

Vika, Thank you!

[Irina Dolars]

Girls who want to save money?
You can make such a copier from a mirror, transparent glass with a sputtering and a small bracket
Made a sketch for you (exaggerated, without exact observance of the laws of physics)
A mirror is attached at the top. Below is a reflective plate. The higher it is, the larger the drawing.

Irina Dolars, Irina! Sketch in the studio!)))

Lera, added schema
I took two mirrors and checked them in practice. You can see everything (so interesting!), But it's inconvenient to hold it in your hands: you need to attach it to something. If you look in the mirror with one eye, then the other looks at a sheet of paper. And the drawing is mentally projected. But it is difficult for inexperienced to work with two mirrors. There the focus gets lost. It is better to find transparent sprayed glass (or a plate) and already look with two eyes.

Irina, Thank you! It turns out the principle of a children's projector))) we will try.

[Why the dye is highly colored after adding to icing]

Why the dye is highly colored after adding to icing
Girls, hello! I studied the whole Temka, but did not find the information I needed. Therefore, I ask separately and hope for advice. The situation is this: I always baked gingerbread for myself and decorated it only with white icing. And then they asked me to make hearts for a charity fair. I decided to add some brightness and bought a dye.When my daughter (she is a little over a year old) then began to eat a pretty red gingerbread, her whole face turned red. Is this how it should be or does it all depend on the dye? We don't have AmeriColor, I bought Italian ones, mixed two colors for brightness. Like these ones

harmful78, gingerbread contains honey, and there are a lot of spices. The reaction could be anything
Previously, she ate gingerbread (without glaze)?

Irina, this is not an allergic reaction. This frosting, which she soaked in her mouth, began to stain everything and everyone. Both cheeks and hands. And then I myself rubbed the dried gingerbread with a wet finger, and it is being painted. Now I'm wondering: will this be so in any case or only from these dyes? And how to give such gingerbread?

harmful78confused by the phrase the whole face turned red.
I had to write that the whole face was dirty

harmful78, well, yes, color icing paints, especially bright colors, such as red, especially if it is not completely dry.
It happens that the baby also pisses in color)))

I apologize for the slight indistinctness. I just had a panic as I imagined a picture: a person buys a gingerbread, brings home a child and after five minutes a child of red, green or blue. Super advertising

By the way, beets are a natural product!
And she paints very naturally
Once in childhood we dabbled: we painted our lips with beets and went out for everyone to see to guess what kind of lipstick

Sahara, that is, it does not depend on the brand of dye? I just saw SQUIRES KITCHEN with us, I thought to buy it. But if Italian for 180 rubles, then these are already three hundred per bottle. And then another question: is it worth warning people that the gingerbread is getting dirty?

harmful78, I cannot say with certainty whether the gingerbread with your paint will color so intensively, I use Amerikolor - no one has complained yet, although among the lovers of my gingerbread there are absolutely crumbs, a year or less. But for them I try to make light or no paint at all, but certainly not red, black, green, etc. Children are older than cod. That's all, the tongues of dark gingerbread are exactly colored. But Irina speaks correctly, and natural products can also be colored, for example, fruits and vegetables with intense pigment (carrots, pumpkin, spinach, almost all berries).
In any case, in principle, I do not use Ukrainian or Russian paints - it seems to me that the consumption is much higher, the structure of the glaze itself deteriorates, and the icing turns out to be bitter.
In Amerikolor drip system, some colors have to be added at all on the tip of a toothpick.
Can you add a lot of paint?

harmful78, I just thought - try to make pink icing with red paint, then add just a little bit and see if it will paint, if not, then this is quite a decent dye.

For about 100 ml of glaze (half a mug was), I added 4 or 5 times at the tip of a toothpick. I don't know if it's a lot or a little ...

The fact is that I mixed two dyes at once - they were called purple and cherry (I don't know why, for joy, I guess). One of these days I will do more icing and add each one separately. I did it still pale pink, I could not smear it on dry glaze, but I suppose that it was simply not visible on my finger

strange, but I haven’t yet come across such a dye that, having painted the icing in a saturated color (any!), would not stain the tongue. As for the face, I cannot say, since my consumers are already old enough to eat and smear saliva on their faces, perhaps only because of this their faces remained clean.
But considering how much dye it takes in principle to achieve a rich or bright color, it's strange how these gingerbread cookies can be eaten IMHO.
I made a lot of red, blue and green gingerbread on NG, but I didn't allow my daughter to eat them. And I had English SK, domestic Top product and Amerikolor dyes.By the way, the customers themselves were always warned that a lot of dye goes to such gingerbread, and I would not do that to my child.
And beets will never turn red, only a dirty pink.

I probably just turned out to be mentally unprepared for such a turn of events. I thought that if the dye is expensive, then it should not get dirty. Although, it is worth noting that the white mug washed off without problems, and not as after the forfeit. In general, it turns out that this is everyone's choice - there is a colored gingerbread or white. Although, now I sit and remember that as a child, we used to paint oil cream for leaves with green paint, And such good leaves turned out, and we are still alive

And in the maternity hospital, the nipples of the nursing mother were smeared with brilliant green. And babies stained their diapers green. Everyone is alive from brilliant green.)))

Food coloring, it is a colorant. As they say chemistry, science is charivna))) In the food industry, it is used all the time - sausage, sausages, sausages, sauces, sweet water and juices, sauces, ketchup-mayonnaises, sweets, chewing gum, jam and even baked goods, but practically that's all, I know that even chickens are given dyed grain so that the egg yolks are dark, very few people smoke all kinds of smoked meats in the traditional way, but soak them in liquid smoke, which also contains dye.
I'm more than sure that there is no more paint in one gingerbread than in a glass of store juice, I'm not talking about all kinds of fantasies-chupa-chups, etc.
Yes, it is everyone's personal choice what to feed his children with.
My boy is almost 7 years old, but he has never eaten a single chocolate candy or waffle cookie in the store.
Every day, especially for him, I make 2-3 pastries on gluten-free products, I learned how to make jelly-gummies-chocolates-marshmallows-bagels - but he doesn't like all this, with great pleasure he'd better eat something fresh - an apple, pomegranate, grapefruit, persimmon , pear, and in the summer, all kinds of berries go with a bang. In principle, we do not eat beet sugar either - only coconut or brown cane sugar.

And then, girls - gingerbread is this fickle food for a child? Well, I ate for the holidays, a few things - nothing bad will happen.

Girls, and if you suck on our domestic lollipop like the Roshenovsky barberry, it seems to me that the tongue will also be red. From any dye, domestic or expensive foreign in the mouth will be red. When we eat beets, the mouth is also red. It only depends on how it is. you can eat and not get dirty and not look into your mouth. and it is up to the parents to decide whether or not to give it.

I recently made an attempt to move away from artificial colors to natural. I wanted to achieve a raspberry color using a decoction of Hibiscus tea. For 1 glass of liquid I took 2 tbsp. l Hibiscus with a slide. I made a decoction in milk and a decoction in water. It turned out a decoction of a bright crimson beautiful color, especially on water. Mixed one and the other with the yolk (1 yolk 1 tbsp. L. Broth). The result is a mass of wet asphalt color, thick mouse color. Where the broth is in milk, it turned out a bit with a plum tint, as it were. But on the gingerbread it was translucent, as it were, and the gingerbread without cocoa (light) was simply given the effect of a slight pearlescence, or something, that's how you paint your nails with a transparent varnish of pink or other. There is no clear color, only the transparency of a certain tone.

TanyaTo get a dye from berries = fruits-vegetables, you need to boil the juices over a very low heat, preferably in several passes. I also read somewhere that syrup is made on the basis of boiled juices, adding sugar, and then agar-agar is added, it turns out something similar to gel paint,
I have dry natural dyes - powders from carrots, strawberries, cherries, the powder needs to be diluted with water or vodka, but the color is very pale. It tastes, of course, super!
All the time I'm going to make a batch of gingerbread with nature-dyes and mint glaze (I remember the song about the Christmas tree - "bring a mint gingerbread to the bunny"))))

Sahara, Lera, and natural dyes taste like vegetables and fruits? I once painted a meringue for my daughter with beetroot, carrot, blueberry, apricot juice. I don't paint with beets and carrots afterwards - the taste is terrible - sweet meringue with the taste of boiled beets, but nothing like that with berries.

About dyes - I have not used them yet, they are waiting in the wings))) I broke the strawberry powder, what to make the juice, it was deliciously aromatic)))

Sahara, thanks Lera.
I also tinted with strawberry juice (from frozen strawberries), a little sour, but it smelled delicious))))

[How to choose the right package size for a gingerbread]

How to choose the right package size for a gingerbread

And can someone tell me, I want to pack the cookies in bags. But how to choose the right size so that it looks beautiful - does not dangle and not end to end? Cookie height 8, width 8.5 cm + 0.5 * 2 (thickness) on both sides. A package of 10 (width) * 15cm (height) will fit or is bigger better? There are also options 15 * 15 and 15 * 12.

Olga_Z, a package of 10 by 15 is enough, the gingerbread looks better when the package is close to each other, but look, if the gingerbread is thicker than 5 mm, it may not fit into one.

[in sachets as soon as the icing and gingerbread froze, pack it, or keep it in a box for a couple of days]

Girls, and you in sachets as soon as the icing and gingerbread froze, pack it, or keep it in a box for a couple of days (maybe with an apple), so that they soften and then pack up? And then gingerbread as soon as the hard ones have cooled down, it’s unpleasant to give this to people. Everyone has to explain what needs to be done to make them softer. Well ordinary people are not aware of the processes in honey cakes, and they immediately think that this is my joint, that they are solid, or they think that they are already old. Well, they will not say about it, but they can think. And this alone makes me unpleasant. In general, I don't do it for sale yet, but there are thoughts, and all kinds of thoughts, including those.

Tanya, so Liza warns customers every time that by putting the apple, the gingerbread will become soft. Explaining that if the gingerbread cookies are immediately soft, they will break during transportation.
The girls wrote somewhere that they complained about the broken gingerbread brought home

you need to print out a small instruction manual about the apple and put it in a bag with gingerbread. Many gnaw like that, especially children. But better with a memo. Go to the Crafts Fair and read similar instructions from the gingerbread cookies. Almost everyone warns that the gingerbread cookies are dry (some have crispy ones), and if you like soft gingerbread, then .....

Got it, girls, thanks!

[Katerina79]

Girls, I came to you to cry!
I need to bake a bunch of gingerbread for Valentine's day, but I have broken WHAT?
That's right, the oven!
I'm in a little panic (to say the least) turning into hysterics.
This is, damn it, some kind of law of meanness!
I am trying to find a spare part, so far to no avail ...

Katerina79, Katya, well, maybe you ask someone of your acquaintances, friends, relatives, then you will present them with gingerbread. Make the dough at home, and then come and while you drink tea, it is baked. You will already decorate houses too. I would invite to her, but far away, and you must have an Ausweis. )))

Mona1, Tanya, thanks! There is where to go, but while I bake it, we will not only have time to drink tea, but have lunch and dinner. And you won't take it with you right away, you need to lie down. When I bake, I leave it cool on the coffee table overnight and do not touch it, otherwise they can deform. In short, an ambush! (((

Katya, if you bake according to my recipe, then nothing deforms, the main thing is not to fold them hot, they have cooled down - you can put them in a box or basket, and at home you will again spread them out, you still need to spread them out before pouring. They can also deform if the environment is very humid, during transportation it is advisable to tightly close the container in which the parnakers will be, if it is raining or snowing there now.
I didn't understand about baking either, I have one batch baked for 1.5 hours maximum 2, why did you decide to bake 5 portions right away?

)) Lera, I was just going to bake 5 portions, just in a week.I think I will bake 2 servings each, otherwise it’s a pity to travel :) And the weather is snowy today! We'll have to take them back by taxi, otherwise they will soften along the way :)

[Lada2014]

Good day. Please tell me where you buy packaging for gingerbread, boxes. (Moscow)

Lada2014, go to the beginning of Temka, post https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=35010.0 there are 4 links, it is by packaging, maybe you can pick up something

Lada2014, there are a lot of bags here 🔗... Not all are presented on the site, it is better to go and watch live. They also have boxes, but it's expensive.

[Ilona]

Girls. Hello everyone! Help out! While there is a day off, I urgently need to put on voluminous gingerbread slippers! OOOOOChen necessary !!! The authorities must be respected. But I don't know how to make them? How can you bake voluminous slippers?

Ilona, on special forms. Or make it out of foil so that there is a bend under the gingerbread.

In general, there was no need to transfer all the talk about icing, nozzles and dyes here. Here is a topic about questions about recipes and baked goods, and about decoration, which includes all nozzles / dyes, etc., we have a separate topic. and then there we discuss how to bake without bubbles, and here with what nozzles to decorate and paint icing. This is all confusing, as a result, we will never find the right question, because the answers are out of place.
Alyonka, excuse me for criticizing your work, but there will be that confusion.

Liza, yes, I understand that all this is not familiar at first, but in the topic of decorating cookies, this is not at all noticeable, the topic has grown a lot and as far as I have already noticed, newcomers, for whom this is especially important, do not even think to read the table of contents at the beginning of the topic, I could have left a lot there, but among so many pages this information is generally lost. The 3rd post, where the links are located, has become like a kilometer-long sheet, this information has already become difficult to find even for me, although I wrote every line there myself and almost learned it.
and so I sorted it out according to the principle - there was a discussion of decorating cookies, a discussion of each product, well, questions that arise along the way for each specific product, and here I moved general questions about decorating technique and baking, because I decided that this topic is called "Cookies, ...... QUESTION-ANSWER", then it is logical that some general questions should first be looked for here, and then ask questions if there is no answer in the links. After all, it is still impossible to remember on which page the answer to the question that interests us is, and in the topic of decorating gingerbread and cookies, even in post 3 (at the very end) I made a link to this Temka and it is logical, after all those questions and answers, will postpone the question-answer here. So whoever follows the right path (first by the table of contents) will easily find the answer if it has already been discussed.

Thank you Liz! I went to buy foil and sculpt slippers out of it! ))

[Marfa don]

look what I found 🔗

Marfa don, Thanks for the link! found many samples of molds for my husband

Marfa don, This is where I ordered. I didn't really like the molds, they are expensive, but they are made with metal savings, they bend. The metal is not bent around the edge of the mold. He cuts it to his hands, roll it with a rolling pin to squeeze out the gingerbread, especially if the shape is large, they are 1 cm low. But if there is no better option, then you can order. I ordered it on Crossomania, because there the quality is 5+

[Gingerbread. Stored for 5 months. To refresh the gingerbread after a long storage, place the gingerbread in a container or bag, put 2-3 apple slices in the same place, close tightly and leave on the table overnight. In the morning, the gingerbread will be soft!]

girls, I want to ask those who put instructions on gingerbread in bags for gingerbread (sorry for butter). So, where do you put the instructions - inside to the gingerbread or glue on the outside? if outside, how do you glue it? but if you put it inside. is it okay if the paper comes into contact with the gingerbread? even I am so confused in this regard ...
how is such a sound instruction? will go or something needs to be changed?
Gingerbread. Stored for 5 months. To refresh the gingerbread after a long storage, place the gingerbread in a container or bag, put 2-3 apple slices in the same place, close tightly and leave on the table overnight. In the morning, the gingerbread will be soft!

[ledi]

Girls, what a beauty you have ... I really like your gingerbread cookies. Advise a recipe for gingerbread so that they are not light, soft and fragrant. I want my children to bake and paint for Easter for Easter.

Yesterday I made dough from the Sahara, only added 50 grams of cocoa, and reduced the flour. Today they are still soft, you cannot bake, they will be harder. All gingerbread cookies dry up, you will not find a recipe for such a gingerbread that does not dry out, honey is in the dough and, as a rule, they harden upon cooling. But gingerbread can always be revived Recipehttps://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=35010.0

ledithanks for the hint. I wanted to find this recipe, but it turns out that it is only in the topic itself. Now I'm going to do the test.

Girls, but just ordinary store soft round gingerbread. What is their recipe, who will tell you? Probably not on honey there dough. Well, okay. By the way, my family doesn't like honey dough. And I, as the first connoisseurs, carry everything to them. They are already protesting ..

Tanya, here's a look at these "Mint":
🔗

And such (albeit with honey):
🔗

Mona1, something tells me that the secret of the softness of such gingerbread is not in the recipe, but in the preservatives

girls, so it seems to me too. I've already tried so many recipes and it's not that, not that! there is a magic supplement. which gives out such gingerbread

And on our forum there is a recipe for gingerbread cookies, everyone says that they are soft, but they are not signed.

the gingerbread cookies are very tasty, I confirm, but still these are not the ones that are in store, my relatives already tell me, go and buy them if you like their taste so much, but ... when you can do it yourself, it's better

I have a recipe for soft Madyarsky gingerbread, not under painting. by and large, it does not differ much from the recipe that I gave, there is also added sour cream, that is, the fat content is higher, the gingerbread is soft, crumbly, melt in the mouth.
Any gingerbread cookies dry quickly if they are open, especially if the room is dry and hot.
Yes, in principle, everything dries and becomes hard - cookies, waffles, the same bread.

But these are the most unpretentious gingerbread, there were a lot of them even in Soviet times. Well, sho there for preservatives? Then Toko lemon, probably, was. I've already googled this elusive recipe, albeit with preservatives. Nifiga! There is only one way out. We'll have to get a job at the bakery in the gingerbread shop ... Spin there.

as a rule, the water-retaining component is molasses or glucose syrup, they do not allow bakery and confectionery products to stale. And also the thickness of the gingerbread themselves and their instant sealing in icing sugar. If, at the same time, you bake gingerbread cookies with any filling such as jam or condensed milk, then the moisture from the filling will also be taken away by the gingerbread. The main thing is not to bake such gingerbread. Thus, the gingerbread can remain soft for several weeks, but still in a bag.

girls, tell me, pzhl, when can you start painting gingerbread for Easter and how to store them?

but it seems to me it is already possible to do them ... but what will they be? just pack it in bags or in a box and let them lie, well, if there is enough time, then you can start at the beginning of April, you will do it just by April 12, and if you can do decorating only on weekends, then it may already be worth starting

[waxi]

Girls, has anyone heard of flour waxi... What is this and is it for sale? It turns out that gingerbread with the addition of such flour stale less. Found here one link with a study on this topic. Here is what is written in the annotation:
".. The most effective measures for preserving the freshness of flour products are considered. The study of changes in the physicochemical indicators of the quality of raw gingerbread, the structural-mechanical and hydrophilic properties of their crumb during storage has shown the promise of using Waxi wheat flour, a feature of which is the absence of amylose starch in its composition, for reducing the intensity of staling of this group of products. "

A source:

[elena88]

Girls, I have a question, perhaps off topic, but very burning. I always baked on paper, but yesterday I tried it on a silicone mat. Everything would be fine, only he is jarring from the heat, "worried". After cooling, it again takes on its original shape. Does everyone have a special rug?

I can’t help - I haven’t seen these rugs in my eyes I’m baking on a baking sheet sprinkled with flour

I can not say anything about the rug, I always baked on paper. And recently I bought a non-stick baking sheet, steel gray. Vesch! You don't need to grease, nothing warps, nothing sticks out of the oven, and I pulled out the gingerbread without any problems. I wish I took one

elena88, my rug does not warp. Can you set the temperature too high? usually for silicone more than 220 is not recommended.

Ale's temperature was 190. So I don't know what to think.
harmful78, Lisa, thought about the rug. I need to look in my Krasnodar

elena88, Lena, I bake on a baking sheet sprinkled with flour, sometimes on paper. Non-stick sheets (Teflon mats / fabric) are praised by everyone.

Vei, Liza, I don't even want to try it on a bare baking sheet. Suddenly it sticks, you can't pick it off with your teeth. And I am a nervous and lazy kopeck piece. scrubbing pans is beyond my ladies' strength. I'd better look for a rug ...

[elena88]

Girls, I don't know if I need to ask this topic, but I desperately need to know the recipe for Julia M Usher cookies. I don’t speak foreign, but through a translator I look at her MK, especially 3d cookies and fake them. How are the edges of the cookies that are clear, not rounded? I want a recipe, I don't know where to look Help, please

elena88, I found only one recipe in the public domain / it was on her blog / she sells the rest
🔗

Natkamor, Thank you!!! I also only found one. But there is not very good fat. understandably. Is this "Crisco" like margarine? Well, I've already dealt with molasses. Has anyone tried this recipe?

it is analogous to cooking oil. if not, then let the girls correct me

elena88, 🔗
5 cups all-purpose flour
2-1 / 2 teaspoons ground ginger
1-1 / 4 teaspoons ground cinnamon
1 teaspoon ground cloves
1-1 / 2 teaspoons baking soda
1/2 teaspoon salt
1 cup (1 stick) shortening
1 cup granulated sugar
1 large egg
1 cup mild molasses
2 tablespoons white vinegar

this is a screen and a recipe from the book that sells.

elena88, this "Crisco" type of cooking oil, but vegetable, tasteless and odorless, I read about it in a blog about bakery. If I find it, I will give a link

as far as you can see from the video she has very hard cookies, she knocks them like figs to do is it worth learning such a recipe? or when something scratches on them, but my teeth gnash, the dough is hard like a tile
everyone is looking softer on the contrary
Lena, why do you need such a dough?

I'm in these "everything"!

DaNiSaAlena, I agree, Julia cleans the edges with a file, rather her products have a decorative function, and we have to chew everything. Although attracted by that perfect gingerbread surface.

Elya_lug, exactly, chew everything up !! I here made a rose with leaves for the cake (with wire as expected), so who saw her the first words were - can you eat it? what can we say about gingerbread?

Elya_lug, Elya, I've already gone to the parcel. It is similar in composition to margarine. It is also made from vegetable fats.
DaNiSa, Alena, I want to repeat the idea from one video. Like a box. But there you need just such smooth edges. I have a video somewhere. I'll come running home, I'll rummage, I'll give you a link. I don’t eat. Me for an experiment. What if you like it? They don't do that for food. And I don't like dry baked goods at all. None. And I have only aesthetic interest in gingerbread. And for the kids, I, like everyone else, have my own proven recipes. I leave gingerbread without icing for my son. He's not very sweet ...

by any chance a blue with black lace, rounded box?

Girls, this is the very thing that inspired me. I want to repeat it with my own variations.
🔗

[Do you have a flat bottom of the gingerbread? I have it some kind of perforated, or rather, the potholes are small, and sometimes it is somehow blown out, it turns out such a serious cavity. And most importantly, you can't guess when and on what carrot this substandard can turn out.]

Girls, tell me, Do you have a flat bottom of the gingerbread? I have it some kind of perforated, or rather, the potholes are small, and sometimes it is somehow blown out, it turns out such a serious cavity. And most importantly, you can't guess when and on what carrot this substandard can turn out. I place an order, for example. Speckla, and one gingerbread - well, at least throw it away. Or always bake a couple more than ordered. Well, that's what these potholes come from.I bake on baking stone on parchment, maybe because of this?

Tanya, I have all the gingerbreads are even, or rather the edges are even, and sometimes they are peeled off - if they stick to each other, separate them and they somehow do not look conditioned

DaNiSa, Alyon, the edges and mine are even, I asked about the sole, how pokotsanaya all kind.

Mona1, Tanya, I have this sometimes, if I bake a lot on the same parchment.
I concluded for myself that it should be changed more often :)

I almost always pick up a new piece of parchment now. Because I paint right away and the painted varnish sometimes flows down to the parchment. Therefore, I do not use it the second time, so as not to grease the gingerbread of the second run. But when I make unpainted ones, I use this piece again, maybe just these times it turned out like this. It will be necessary to note. The parchment is uneven used. Thanks for the tip!

oh did not understand, sorry, my bottom of the gingerbread is always even, I do not bake on parchment, only on a baking sheet abundantly sprinkled with flour, everything is fine, when I remove the gingerbread, I just shake off the flour and that's it. great way!

I thought that only such a marriage happens to me ... I don't think it's from parchment. I bake on silicone mats and about 20% of the gingerbread is smooth, the rest with more or less gouges. There must be some other reason. I have dough from Lera (Sahara). But I started to make icing according to your recipe, I really liked it, and the taste and work with it.

Girls, I have a bottom of gingerbread without marriage, but I agree with Alyonka, if the parchment is old, it turns out to be not smooth, but still not with holes, dips or potholes.
I think that the problem may be if the dough is not kneaded well, nevertheless it is added there grated and almost frozen, and I did just that once because of the rush. It is also possible that the honey is not added hot enough.

Lerochka, I do not rub the butter, but I heat it together with sugar and honey, I divide the dough with the custard method, when pouring in honey, its temperature is about 70 degrees, the dough is kneaded by HP Panasonic. She kneads very well, the dough is homogeneous. It seems to me that in my case, it's all about the parchment.

Beautiful girls! Tell me please. I never made gingerbread and did not even think, but then I reread the floor of the forum about cakes and somehow accidentally came across a gingerbread recipe by reference. It seemed to me not difficult and I quickly baked insanely delicious gingerbread. And then there's Easter and the idea to make voluminous eggs stuck in my head. Well, in general, I made them (how many times I gave up this venture halfway through due to lack of experience - that's another story). I already decided that nothing would come of it, but the result was still very pleased and surprised. Of course, I wanted to show off to my friends, everyone was delighted and even sold out some of them. But when my daughter began to eat such an egg, she rejected the gingerbread, it turned out to be not soft. There was candy inside the egg, she got to it, took it, and left the gingerbread. I asked a friend who took an egg from me for her granddaughter, so their little one ate everything with pleasure. But still, the fact that the gingerbread turned from soft into a crouton was upset.
I read how to soften gingerbread and have already experienced it, but what to do when the gingerbread is decorated with icing? he doesn't like moisture very much

So soften the day before eating! and icing does not crumble

Yes? thank you, Vera! I read in cakes that icing is afraid of moisture, so I decided that all beauty on gingerbread can deteriorate if you soften them. At leisure, you will have to try, otherwise, with the holidays, such a blockage was

[how to translate a drawing into a gingerbread?]

Here's a question: how to translate a drawing into a gingerbread? I read somewhere that you can use a food marker through paper in silence. I bought both - it is not translated. Does not get wet. I tried to turn it over and mirror it - it doesn't print. I can't draw it myself. Is the only option really a copycake?
I guessed to look at the table of contents and found the answer about pins. Went to try

Liza, then show me how it happened

Alyona, but nothing happened. Either the drawing I took is too complex and small, or my hands are not from there yet. I wanted Elsa from Frozen

[Cracked dough. Why?]

Cracked dough. Why?
Natalia, everything is so neat and even! I liked the baskets and hearts the most. Maybe because I didn't see them on OK. I also look at the dough! it's so smooth! I have already done everything, kneaded in different ways, I still have some cracks. You have them as smooth as Vicki. Does flour really play a huge role ?! If I put a little less flour, then the gingerbread cookies do not hold their shape, they blur.

Vera, is that a question for me? I would not say that I have very smooth gingerbread cookies, there are all kinds of them, but after baking I turn them over and press them with a very heavy board, they are partially aligned. And on the reverse side, they are straight ugly, everything is in dimples. I bake according to the Lenkor recipe, that's all I want to try Lerino dough

I myself now bake according to Lerin's recipe, but I don't have bubbles on any gingerbread. And if there are bubbles, then on Lerin's test too. For example, on the last huge gingerbread the size of a baking sheet, I still got bubbles, but I am absolutely calm about them))) and on small gingerbread (up to 20 cm) I don't have bubbles. Flour to help you!

Girls, I didn't put it that way. I have what small dimples-cracks, when I cover with varnish glaze it is especially noticeable. Now I'll try to find a photo

The upper right heart is especially visible, you can increase

Girls, it has been said many times about bubbles, now listen to Lisa at last Vei, here she says correctly, the matter is in flour, when the whole dough is not kneaded well, or when the bun is crumpled on the table before rolling, a layer of flour gets into it.
Most often, bubbles can appear when a portion of dough with scraps is used, here you need to try to mix well a fresh portion of dough and flour scraps.
ledi, Verun, in your case the dough is too dry, and apparently, the reason is just cocoa, try adding a little more butter next time. After kneading, the dough should be smooth, plastic and easily rolled out, gingerbread cookies are not as reflexive as in your photo.
Flour is best used of the highest grade, I also thought, maybe your eggs are too small?
I use the largest ones, well, after kneading, I need to give the dough a little rest under a napkin. After 7-10 minutes, the dough usually becomes denser, and if you initially put a lot of flour, then the first batches of gingerbread are smooth and obedient, but further, the dough cracks when rolling, the cut gingerbreads shrink, and the gingerbreads themselves turn out to be wrinkled.
I am usually always in a hurry, so I rarely let the dough lie down, but I bake the first ones that do not require superfood crisp kuntura, mostly small gingerbread, but by the end of baking, when the dough is mostly almost from scraps, I bake all sorts of circles, squares and other geometric shapes for which it is important to keep clear parameters.

Oh, I wrote so much ... now I am trying to see if it turned out clear ...

[Continuation of the previous post about cracks on ready-made gingerbread]

Continuation of the previous post about cracks on ready-made gingerbread
Lera, thanks, everything is clear !!!!! The main thing is to take it out well so that inside the dough there is no fresh flour from dusting, etc.

Yes, Brightwing is absolutely true! It took me half a page to explain, and you conveyed the idea in a few words

Lera the rights. It happened to me before: I make a large batch of two portions, so some of the gingerbread is normal, but the latter just shrink. Now I am not adding enough flour and I do not roll out all the dough at once, but I pinch off some of it. I can still knead flour for the first slice, but for the rest I can’t. Okay then. And I also noticed that the quality of the dough depends on the oil. If the butter is worse and cheaper, the dough turns dubious after half a portion of baking. By the way, I always add cocoa and a lot, this does not affect the evenness of the gingerbread

all clear! Only I don't bake right away. and the dough is smooth. and after the refrigerator. It happens and heats up all day. Maybe you don't need to knead after the refrigerator, but roll right away? I take ordinary eggs, whatever I come across. Next time I'll add an egg. Butter + lard, only 200 gr. Lera, I notice, on the contrary, it turns out smoother with scraps. I'll bake, take pictures. When I am not worried about this hole frequency under the fill, but under the embroidery ...

Vera, this dough cannot be kept in the refrigerator, the longer it stands, the drier it is.
Or since there is no way to bake immediately, then most likely, as you say, you do not need to knead again, but immediately roll, dusting with flour.
Oh, she intrigued me, I’ll try to put a piece of dough in the refrigerator for a while at the next baking.

yes, don’t do it, I’ve already tried it, it’s hard, and after baking I left dry cookies for 2 pieces with a specialty ... in short, you need to bake it right away, period, Vera, and make mezeshkalach for the stock, I always have 1 batch in the refrigerator

so that's where the dog is buried! And I'm doing it in reserve, suddenly an urgent order

Girls, sometimes I also leave the dough in the fridge
And everything is fine! He needs to be allowed to warm up and knead well. There will be no cracks.
It seems to me that cracks are due to lack of moisture and if poorly mixed. After kneading, when it stands a little, before rolling out each portion that we will roll out, you need to knead a little more.
Well, I have something like this

[Mole in the house]

Mole in the house
And I'm in trouble. When I was preparing for the fair, I did not decorate all the gingerbread cookies, put them in a cardboard box and forgot about them. I put all the freshly baked ones in plastic containers like yours (I bought two for 7 litas). And today I was looking for an empty box to fold the order, but it is full with gingerbread, and there is a lot of cobwebs, and some holes. And I keep thinking, looking for where my moth lives. So sorry for the gingerbread .. Now I put two baking sheets in the oven to overcook. We have a dog in the country, a lover of goodies. here he will have a holiday for a long time. Now I will only put the surplus in containers. I don’t know how it happened. It was just that I baked a lot then and they all in my kitchen did not fit, I put them in the nursery on the table on the table. It was spread out, and all the gingerbread lay on it. And when the fair passed, I folded it ... This is how I fly-lady, far from our fairies

And what was the recipe for the gingerbread cookies?

Lena., Lera Sahara, and what does it matter ?. They weren’t packed in bags, and they weren’t even a cookie crate from the store. Maybe already there where in the corner Lechinka was sitting. Often you buy cereals in the supermarket, even packed, everything is fine, and two weeks later, the pack is packed, and someone lives there. Already infected groats are on sale
Eco-friendly gingerbread cookies: lol: so she decided to feast on: girl_haha: And I also had them in flour (I didn't have time to sweep them after baking), and the cobweb is so small, barely noticeable on the flour, just holes in my eyes rushed

Oh, Ver, well, nothing to yourself! Horror, a shiver ran through my skin as I imagined all this web. Is this really a mole? Gingerbread or something? Have you seen the mole itself? Is it gold-colored clothing or is it gray so grain that it starts up in cereals?

No, there was no one alive there: girl_haha: I thought it would come out of the oven, but no. Can feed her husband when he gets angry.? As the saying goes: just chew the cookies on his half of the bed, so you will take revenge without scandal, sleep on crumbs

I didn't tell you, I got a moth in gingerbread. By the way, they were packed in bags, but not tied, but just the top of the bag was bent. We lay with NG. Were with a waffle picture. Because of the flour, he cannot, it is fried in the oven, the larvae would have died. How did you get there?

wow stories ... I haven’t come across this. I either store gingerbread cookies in cardboard boxes from under the pizza, sometimes just in cardboard boxes, some in tin boxes with lids, I no longer store them in plastic, as the gingerbreads deteriorate faster in them.The smell of old fat appears.
But, in principle, I don't seem to have any moth

I think the moth is attracted to the spice smell.

but it seems to me that they, on the contrary, do not like spices.

Most likely, there is a moth in the house, it just does not start, besides, the moth does not like cloves, and the rest of the strongly aromatic spices.
In my kitchen, moths are always flying in one cabinet, but I cannot destroy it, and in another cabinet I store all gluten-free products and spices - moths never happen there.
But in any seeds or nuts, they quickly start.

At the dawn of my passion for gingerbread, I also had a story - the gingerbread, packed in a bag and tied, grew moldy. Since then, I store it only in cardboard boxes, or in the winter I put it in an electric dryer for storage (in winter it is not used for its intended purpose), it is very convenient.
And the more spices in the dough, the better it is stored. Therefore, I asked about the recipe.

Yes, spices, like honey, are natural preservatives, I read this somewhere when I was learning the basics of gingerbread making.

lenkor, Lena, I have a girlfriend in Odessa. I told her: Do you know that Lenkor herself lives in the same city with you. A friend follows the gingerbread Temko, knows about your work, and my very first gingerbread - boots and mittens were according to your recipe (dough), so thank you very much, one might say, my start was largely from your submission.

Tanya, made me laugh)) - "Lenkor herself". Thank you for your kind words. I am glad that I was able to help with something once. Gingerbread is a fun business.

Lehr, I once got a mole in my tea, I couldn't get it out either, then I read that it was necessary to wash the cabinet with a vinegar solution and spread out the cloves of garlic. Indeed, it disappeared!

she is fried in the oven,

It's not that it's fried. It's just that the moth often starts up in flour, it flew to the flour. Or is there something in the box from the store
The mole flies. I didn’t find everything that could be reviewed for them, I got it ... But I didn’t find it in the gingerbread either, there was a cobweb and holes. So there are worms there. Remember when the USSR was in sweets, beee

Verun, why are you so upset? Sell ​​gingerbread in the market where Vietnamese trade. In my opinion, they eat all kinds of worm bugs. And in general, there is a crisis in the world, and you are scattering food. Well this is 100% protein. )))

Nansy, Natasha, I do this from time to time, the mole disappears for a while, but then this one comes back again

Lera, do you live in an apartment or in your house?

Vei, Lizonka, I'm in the old Khrushchev, and the last renovation was about 15 years old, or maybe even more ago. eat from moths

And again, I'm talking about living things in gingerbread. Today at work (I have a box of gingerbread there) I reviewed all the leftovers from the fair, I will not sell or give away. They are all packed there and there is no cobweb there. So, store the gingerbread cookies in an airtight container (like money in a savings bank)

[Mona1]

Lera Sahara dough. Cracks again
The question is for those who bake from Lery dough. If you don't put it in the refrigerator, how do you use the excess? So I made a batch, I need 5 gingerbread to order, but what do you do with the rest? I don't ask Lera, since she has a stream, she will finish it tomorrow too. Do not store it in the room?

firstly, I take a minimum order of at least 20 gingerbread, secondly, you can knead half a portion (for these 20 pieces))) and thirdly, I bake the most popular options for surplus: 10cm hearts, flowers, snowflakes, depending on from the season.

And I also bake half a portion, and if there are leftovers, then I try to bake something new, for a photo on my page, well, I train myself in a new one, and then I usually feed these gingerbreads to my family.

Clear! Today I didn't get gingerbread at all.The dough lay in the refrigerator for a long time, and when I made the cake, I dragged it out of the refrigerator, there was no room. In general, it crumbled terribly. Although the dough was heated all day. She rolled it out one at a time. The scraps were generally wrinkled, although I rolled without flour, on the rug. Tomorrow I will make a new batch. I didn't know that cold has such a bad effect on dough. Gerda's dough was lying for half a yearMona1, Tanya, why do you put the dough in the refrigerator for an hour? What does it do?

When kneading, I put honey at 70-75 degrees and after kneading the dough is not hot, but very warm. For an hour in the refrigerator, it cools down and stops sticking. I put it in the refrigerator in cling film so that it does not lose moisture.
Vera, but I don't have quite a Lerin recipe, and the technology is simpler, I heat butter in a steam bath with sugar, honey and spices, and do not rub it into flour. I'm generally lazy. )))

Tanya, I did just like you. Only the composition of Lerin. still not smooth
Today it didn't work out at all. And so there is no time to redo everything. Soon there will be gingerbread cookies in the sink, like in Prostokvashino

Vera, gingerbread in the washstand Only I didn’t understand: did you drown butter in lerino dough? If so, then in vain, I think. In my dough, too, recipe butter is added by a piece. But not hard, but slightly melted. And a couple of times I had it so that it melted. Once in the heat, another time I forgot to take it out and overheated it in the microwave, it generally became like water. Before I put it in the dough, I slightly froze it, but it did not help - the gingerbread cookies were terrible. I crumbled and rolled them one at a time

No, I didn't drown it, it's Tanya in hers. For the last time I put the soft lard and kneaded it with my hands along with flour

Tanya, by the way, I also have a little honey. 120 g for 800 g flour. But I think that Vera is not about the recipe. It's just that something is a little wrong, but I think she will find the reason. By the way, I also bake the most popular from the leftovers - usually hearts. And from half a portion, I get 20 gingerbread 7 - 8 cm each. So I take orders for small batches. Now I have the opportunity for this

Vera, what kind of flour do you use? maybe the problem is flour?

Babovka, I use the highest grade flour, packing ATB. I like it, dry, bread from it is very good in HP
Here is the dough after kneading (from Lera). Made on lard, 3 yolks and 4 eggs. Flour 950g, cocoa 50g. A handful of flour when kneading. ... Measured cocoa and flour by volume. The volume is the same, but the weight is different. Flour 80gr, cocoa 50gr

Does not stick to the table, less flour and already with holes

Vera, that's okay :)
Knead each portion you cut well on the table. Knead like mastic.
I pinch each portion for one baking sheet from the total dough and knead a little on the table.

I don't understand, why are you surprised if you do not follow the technology? Lera has a recipe for custard gingerbread, where the flour is brewed with hot honey, so you cannot knead and cure the dough for a long time, as gluten will develop, which will make the gingerbread hard.
The higher the grade of flour, the smoother the dough, your weather spoils cocoa. Why are you adding it there? It only gives bitterness and changes the honey smell: pard: And the answer to your second question about the amount of gingerbread. From one norm of Lerin's dough, I get about 42 pieces of 11-12 cm in size, I mentally round up to 40 pieces of 10-12 cm.Therefore, the full norm for 30 pieces, I think, will not be enough ...

Liza. I'm not a pastry technologist. The most interesting. the gingerbread cookies that I showed in the morning are very soft. Just scary. This did not affect the softness in any way. I put cocoa because everyone likes Gerda's dough, it is the most delicious of all recipes. Its downside is that the gingerbread is hard. Although for houses, that's what you need. They don't break.
Now baked with a new dough, it turned out smooth! Hurrah!!!!!!! Who knew that Lera's dough should not be put in the refrigerator. Either Lera didn't write or I didn't read it carefully.

Therefore, I think it will not be enough for 30 pieces.

Lisa, thanks! I was reinsured and made the dough for the whole norm. Just finished baking, it turned out 45pcs. The smallest are 8cm, the average 9cm is the most. and 14cm

it even smiled at me, as if the taste of Gerda's dough was determined by cocoa, and not all the ingredients or the kneading technology. I never add cocoa to this dough (except for the first time), it didn't get any worse from this)))

Lisa, I also add cocoa because I don't like light gingerbread cookies, which resemble ordinary cookies. Taste and color ... as they say On a dark gingerbread, the drawing looks better, you don't always want to use a dye. I can cover them with yolk again with the addition of cocoa or coffee, this makes them even darker.

Vera, if cocoa affects the structure of the dough, and you only need color, then cover with it only on top, and not add to the dough.

ledi, Vera, it's good that the new test came out smooth. but I still did not understand - what was the reason?

Tanya,
It is necessary to bake immediately, without bedding in the refrigerator.

Ahh, and here is the photo where the dough after kneading - was it in the hole after laying?

no, I took a picture of this freshly mixed dough right away. Tomorrow, in the daylight, I'll show you gingerbread. I'm happy with them.

Wow, how actively my recipe is being discussed, but I could not get to the computer in any way
ledi, VeraWhen I gave the recipe, I wrote "Recipe for soft gingerbread, which are baked right away", so forgive me for misleading you, and did not add that the dough should not be stored in the refrigerator.
In my industrial production, I bake 3-4 portions, so I never put the dough in the refrigerator, so I can't even know what can happen to it after a cold soaking.
But still I think that if you just knead with the original amount of flour (that is, 1 kg), without kneading or dusting with additional flour, cover with a foil, then you can store it in the cold for a while, just knead it well before rolling, add flour if necessary ...
In my opinion, 50 grams of cocoa per 1 kg of flour really changes the quality of the dough.
The dough actually becomes denser and drier over time, I noticed this when I kneaded a triple portion at once, as a result, after baking half, I noticed that it became difficult to work with the dough, it rolls out hard, shrinks, etc.
I use dark honey, good, natural cinnamon (not Cassia powder, which we give out as cinnamon) and it seems to me that the gingerbread cookies are not light, and even more so they do not look like cookies.
Here in the photo you can see the color and texture of the gingerbread


In addition, all clients are delighted with the taste and softness of the gingerbread, and I am sincerely glad of this, because the main consumers of my gingerbread are children.
For me, this recipe is also good because, despite the softness of the gingerbread, it is quite dense and I can safely make all kinds of compositions and 3D gingerbread.

Here's the result! Now I will know how the refrigerator is harmful to this test. How much I suffered. It was just convenient for me to knead the dough for one day and bake in parts as needed. Lera, I'm sorry if I offended you: sorry: You couldn't have foreseen that someone would push him into the refrigerator. And I realized that "bake right away" is if you urgently need it, that you can bake it right away and don't let him lie down as the dough is from Gerda all day long. Even though I looked stupid with my pictures and problems, but I am very pleased that we figured it out and no one will repeat my mistake

Vera, congratulations! And these with or without cocoa?

Lisa, with cocoa

Vera, I'm glad that we figured out your problem, and the gingerbread turned out to be good.
I decided to show once again the gingerbread without cocoa according to Lerin's recipe:


and here, too, the structure is clearly visible and they are not light when there are a lot of spices))):

ledi, Vera, HURRAH!!!! Finally, together we have achieved great baking results!
In the photo, the gingerbread cookies are good, despite the addition of cocoa. Now your gingerbread cookies will be smooth, with a perfect texture!
And I was not offended by anything, on the contrary, I really wanted to understand this matter. And this is to ask our Alyonka to correct the name of my recipe in the table of contents. Vei, Lizonka! I recognize my gingerbread cookies This is how they should look, if you do not violate the kneading technology and follow the recipe exactly

Girls, give a sideways photo, please! I want to see the thickness. And some landmark ...

the thickness of the finished gingerbread is 1 cm, when rolling out the raw dough 4-5 mm:


Here you can see that the gingerbread cookies are smooth both on top (strawberry on the left) and below (bell on the right):

Liza, good girl! Thank you!!!!!!! For tea, eh, wave off to Moscow?)
And the ends of the bell in the bottom photo are clearly visible: the corners are sharp, not swollen. And they swam in my tulips ... But it's delicious!

Mom Tanya, how spicy are they, are they not swollen? Of course, they swam, or rather puffed up, the bell in the photo lies upside down so that it was clear that from below it is just as smooth! Therefore, the bottom contour of the gingerbread is sharp.

girls, do not worry! in the name of the recipe, everything has already been fixed!

Alyonushka, thanks!