Tula gingerbread (raw), recipe for public catering establishments, 1955.

[Dough:]

Tula gingerbread (raw), recipe for public catering establishments, 1955.

Category: Confectionery

Kitchen: Russian

Ingredients
Dough:
flour of the 1st grade	430gr
granulated sugar	225gr
natural honey	75gr
jam / jam for filling	145gr
butter	50gr
drinking soda	1.5 tsp.
water	135gr.
salt	pinch
Spices in the dough:
ground cinnamon	1h l.
ground cloves	1 / 4h l.
ground nutmeg	1 / 4h l.
ground ginger (powder)	2h l.
Glazing syrup (circulating sugar)
water	75gr
sugar	200gr

Cooking method

• Tula gingerbread is famous far beyond Tula and there is every reason: it is very tasty, fragrant and good. I live all my life in the homeland of this gingerbread and all my adult life I eat it. In classic rectangular "tiles", in boxes, round and square, curly - all passed through my playful hands and with milk. Not tired)). I suggest you also try to join the Tula gingerbread. Especially those who are too far from the place of its production and where it does not get on the shelves. Our local producers also began to play naughty and, for the sake of cheapening the product, greatly spoiled its recipe with the addition of palm oils and other nasty things, which disappointed me indescribably. Until very recently, the Yasnaya Polyana factory continued to keep the brand and naturalness in its composition, but it also "broke" ...
• So, gingerbread. Tula gingerbread belongs to the category of printed raw gingerbread. That is, the dough is made in a raw way (for those who do not know, there is also a custard, where part of the flour is brewed in syrup / boiling water), in molds, "imprinting" the pattern.
• 1.First, the syrup is cooked from water and sugar: it is brought to a boil and completely cooled (up to 18-20g). This is an important point: the kneaded dough must be cool. Because syrup is thicker at low temperatures, so is honey and butter. It will work better - the stickiness is reduced. A rather soft butter, baking powder, honey, spices, salt are added to it, and then flour is mixed in. The dough is fast and this stage does not cause any difficulties.
• 
• 2. On a surface greasy with flour, she rolls out gingerbread dough to a thickness of about 1 cm.The dough is quite sticky, you have to dust it with flour, it is not so easy to transfer it into a mold - it is low-elastic and easily tears, in fact, breaking at the folds. In this regard, do not try to make the gingerbread huge or use hefty shapes. It will be very difficult to work with such sheets of dough. The size of the rolled blank should exceed the shape of the future gingerbread by 3 cm from each edge. The form is good and without saving, spread with a brush with vegetable oil. The side of the dough that will be in contact with the mold is rubbed with flour.
• 
• 3. Spread jam on the gingerbread. Do not overuse, there should be a little jam. It is just a pleasant flavoring addition, it should not creep out of the gingerbread, moreover, it has the property of wetting the dough near itself.
• 
• 4. We roll out another layer of dough. This is the future bottom of the carrot. Here, the size of the blank roughly corresponds to the size of the gingerbread itself.
• 
• 5. We overlap the hanging edges of the dough on the bottom, press gently, compare, grease the bottom of the gingerbread with flour.
• 
• Then we cover the gingerbread form with a small cutting board and press down, printing the drawing. Or turn it over (don't shake it out !!) and press it well against the cutting board. And now we shake out on a baking sheet.
• 
• 6. Next, place the workpiece in a very hot oven.I put it at 230g with convection. But this is not enough, in fact, it's just that the oven doesn't give out anymore. It would be nice 250 degrees. We bake for 6 minutes. This heat "reveals" the convex part of the pattern, baking until black-brown. Then we reduce to 200g (with convection) and bake until cooked for another 10 minutes.
• 
• 7. Cooking syrup for icing. I rarely use it, but in order to capture the whole process, I welded it. Water and sugar are boiled down to a syrup temperature of 110-111 degrees. This is a "thread test", when a thread is pulled between the thumb and forefinger when squeezing a drop of syrup and spreading the fingers. The syrup is cooled to 80g and the warm gingerbread is covered with a brush, cooled. The syrup not only gives the gingerbread a crisp, as if covered with frost, sweet crust, but also prevents drying out well, sealing the dough. True, even without syrup, the gingerbread is stored for 2 days simply on the table, uncovered, without staleness.
• 
• And this is a gingerbread baked without a shape, just two round tortillas with a filling between them. So even if you do not have a form, this is not the end of the world!))
• 
  
  The spices in the gingerbread are mine. My combination. In 1955. essences were used for Tula gingerbread, without even specifying which ones (vanilla, citrus, rum, etc.). Then they started using dry perfume, which has a certain set of spices, but I prefer my own.
  
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Cool gingerbread! Named!

Thank God, we are finally starting to slowly remember our own food.
Well done !!! I will certainly bake.



And there is no thread of a master class on forms? I also want a personalized one ...

The beauty! I have long wanted to bake such a gingerbread, but I hesitate. But there are also forms

Very interesting! Thanks for the recipe!

I would have a more accurate size + -, I will draw. The husband would cut it.

It is imperative to check: is it really so easy to make dough? And in general, I thought that cooking gingerbread was almost magic. And I really love Tula gingerbread. I will do, I will report. True, I do not have such a personalized form, and in general there is none, and there is no cronyism at the Tula arms factory either ... We will make round gingerbread. The main thing is that they are tasty. Thank you Natulya!

[dog gray]

dog gray,

Galya, I'll tell you even without a +)). The classic catering mold for Tula gingerbread is a stencil for 6 rectangular pieces with a total length of 275mm and a width of 200mm. 1 gingerbread - a classic rectangle 14 by 7 cm. Previously, in public catering they made just such stencils. My form in the photo is 12 by 19 cm. I took the golden mean: not to grind (so as not to poke around for a long time) and not very big - it will be difficult to work with a layer of dough. We sell a lot of figured gingerbread cookies of different sizes and shapes. There is no strict standard.

Killed! Killed on the spot! My dream is "Pernik". This is what the Czechs say. Because it is necessary to "shove" it, to push on the form! At least show your form in all its glory, curious

Poorly understood, it is necessary not one? Sharash a lot at once? More details, pzhaalsta!

[Ikra]

Ikra,

How deadly I am!))) Here you go:



Oroma,
Olya, try it. The dough is extremely uncomplicated. BUT! I did not write in vain. that the syrup is cooled. The syrup should be cold before work. The dough is kneaded cold. so it is less putty, syrup / honey / butter in the dough is thicker.

[Nata]

My regards ! A real Tula gingerbread! I just love and respect. I even baked for one time, but I lost the recipe. Now I know how I will bake! And then I squeezed out the patterns with a crystal salad bowl, or you can also use a knitted napkin Just recently I looked at the gingerbread forms at the Fair of Masters: a feast for the eyes ...
Nata, do you think you can bake in the Nordic cookie tray?

[lady inna]

Poorly understood, it is necessary not one? Sharash a lot at once? More details, pzhaalsta!

No, I mean that there is a standard catering stencil for 6 Tula gingerbreads at once. They made 6 at once in one layer and cut the printed layer. Just from the size of this stencil, approximately the size of 1 standard rectangular gingerbread is clear. That's what I wrote about him.But I would not be so petty. The now mass-produced rectangular gingerbread is slightly larger and there are still a bunch of other gingerbreads of all shapes and sizes. Therefore, there are no restrictions, you can choose the size that you like. My form in the photo is 12 by 19 cm.



lady inna,

I am absolutely sure that it will work out in Nordic, I wanted to offer exactly this, but for now I forgot the recipe, disfigured when loading it))). One BUT: what is his height? It will be necessary to somehow print / press on the workpiece. In the form, the gingerbread is flush with the height of the form, but I don't know the height of the tray.

Thank you, it's now.



Yeah. And what tree? In the sense of the breed.

[dog gray]

dog gray,

I have a linden tree. It was linden that was used when production was restored after the war.

Thank you, my husband said the same.

[Scarecrow]

I am absolutely sure that it will work out in Nordic, I wanted to offer exactly this, but for now I forgot the recipe, disfigured when loading it))). One BUT: what is his height? It will be necessary to somehow print / press on the workpiece. In the form, the gingerbread is flush with the height of the form, but I don't know the height of the tray.

Scarecrow, and I don’t know what height it has, I don’t have it because ... I wanted to buy it more because of the gingerbread. And the sequence of actions in the plans was as follows: lay the first layer of dough, print with your fingers, then jam, press the second layer, and the oven is right in it. Not an option?

[lady inna]

lady inna,

I think I'll have to shake it out before baking. No matter how he sticks. The dough is mixed with syrup and honey and the baked gingerbread is so sticky to the touch.

Then buy a gingerbread tin right away, since there is no Nordic one for cookies.

[Scarecrow]

Scarecrow, I just wanted to kill more than one hare) And so yes ... a lot of honey, sticky dough.
And about the forms: there, at the Fair of Masters, there are a lot of gingerbread rolling pins. That is, the sequence of actions will be different if the oven is filled with filling. How do you like these rolling pins? In the pictures, everything is clear and beautiful ...

[lady inna]

lady inna,

I thought about rolling pins and watched them there. But I was afraid. Rolling pin for gingerbread without filling soon. I’m afraid that I’m pressing out all the jam ... There, most of the gingerbread forms do not match the Tula one. It is stuffed and therefore taller than most standard gingerbread. I have a form with a depth of 2 cm. If you look for a bush there for a form, then hammer it in - for a gingerbread with a filling.

[Scarecrow]

Scarecrow, thanks for the tips I directly woke up the beast, otherwise I temporarily calmed down like with these gingerbread

Natasha, the gingerbread is just awful! And the form is still super-duper! I just wanted to ask about the depth, but here the answer is already there. Of course, I am not a specialist in gingerbread and I have not seen such forms, or maybe I just did not pay attention. Thanks for the recipe! Run straight to cook now.

[Chuch]

Chuch, I don’t know how gingerbread, but the form is valid, I think everyone can only dream of such personal beauty !!!
And I will definitely try to bake the gingerbread, the recipe seems to be not complicated!
Thanks for the detailed Mk!

Natasha, the form is super !!!
Thanks for the gingerbread recipe, I'll try.
We used to sell our Ural gingerbread cookies, similar to those in Tula, they were very tasty, but for many years I have not seen them on sale.
I have the Nordic form, so I will try it in it.

Bookmarked, I love Tula gingerbread, the taste of childhood. Whenever, on the way to the south, the train stopped in Tula, dad bought us gingerbread at the station. Once I almost fell behind the train but brought gingerbread!
I have a rolling pin for gingerbread, with bees, you can try first to roll the top, and then fasten it to the bottom of the same shape. I will think again

[Scarecrow]

Scarecrow, Nata, I will all be in Tula .... I will come for tea ... to go nuts, beauty, beauty, I want, I want, I want !!!! On a visit to Tula gingerbread, aaaaa

[Natasha]

What a recipe !!!! Immediately I remembered my childhood and my favorite taste of Tula gingerbread! There is no shape, but I will definitely bake round, thanks,Natasha!

[Mandraik Ludmila]

Mandraik Ludmila,

He has his own taste, original to the factory one, not to say that he is similar. Something like homemade dumplings are similar to factory ones))).



kristina1,

Come in! I also have samovars 2. Tula, am I or where ?!)))



Mandraik Ludmila,

You can make it round, as I baked without a mold for an example. The technology is the same: you roll out the future top (when assembling it will be the bottom), spread the jam on it, not reaching the edge of cm 2, roll out the bottom with a smaller diameter, put it on the jam and gently overlap the protruding edges of the lower one on it. You more or less grab it and turn it over on a baking sheet. Don't make big ones !!! It will be hard to turn over, crawl, start to fall apart. My form holds the construction, but without a form only conscience holds it))).

[Nata]

Nata, I liked baking Christmas gingerbread (which stood for a long time). But mine were not appreciated. The recipe is wonderful 🔗

[kristina1]

kristina1, a rolling pin I have made to order, according to the pictures selected in the tyrnet, they did it last year

Christmas gingerbread (which stood for a long time)

I used a rolling pin to make "long-standing" gingerbread. The drawing floated a little. I hope it won't float away here.

[Mandraik Ludmila]

Mandraik Ludmila,

Here the dough is such that you can't roll it before assembling it (it's useless, you remember everything when assembling and it will creep, you collect it upside down and the future top is below), and after turning it on a baking sheet you can't roll it too much because of the filling. In order not to squeeze out ... Barely noticeable relief (if you are very careful when drawing a pattern) will level the dough when baking, it will "dissolve" on the surface. But trying is not torture anyway. I am even more impressed by the idea of ​​making it round and applying a pattern with flagella / stripes from the remains of the dough. Or cut the round pieces with drawings from a thin layer rolled with a rolling pin and lay them on the gingerbread (grease the bottom with water or grease the stain on the gingerbread with water and put on top so that the round pieces are attached and not separate from the gingerbread).

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, so I looked you from St. Petersburg perfectly !!!!! Where did you make it to order ?? Coordinates, attendance, flogged, I can order through a friend !!!!!!! Thank you!!! Rolling pins brain death, eklmn ..... how will I live, I want a gingerbread, I want rolling pins, I want everything !!!



Scarecrow, Nata, I will come to the Tula gingerbread and samovar! ¡Thank you accepted the invitation !!!

[kristina1]

kristina1,

sent in a personal

[Mandraik Ludmila]

Mandraik Ludmila, Buttercupyes yes everything got

There is everything for the carrot ... It's just a little thing - to find free time ...
while planting season ...
while I'll take it to your bookmarks.

What are you doing, dear Queen Mother !!!
Not to say in a fairy tale, nor to describe with a pen!
Gingerbread! Tula! Printed! Named!
You're my little darling !!!

Come in! I also have samovars 2. Tula, am I or where ?!)))

began ... I forgot how they hid in the bushes. fought back

Nata is a wonderful recipe. Thank you. I will make small round ones. I hope it works.

Thin grow thin !!! She's got a form with her own name !!!!!
Natakh, do not cease to amaze me !!!!
Give a trademark to your name!
Very cool gingerbread! I also think about the Nordic tray, you can try it in it. Maybe not even pulling it out.

[Mandraik Ludmila]

Mandraik Ludmila, I want a rolling pin link too!

[dog gray]

dog gray, threw off passwords in a personal, attendance

[Galya]

Galyaoh, Christina made it earlier

there are not only rolling pins there and shapes and under the order, but not very cheap

[Scarecrow]

Scarecrow, get crazy!
You have already reached the name gingerbread!

[Scarecrow]

ScarecrowWhat is the 1st grade flour? For example. I understand what this is about, I don't know the specifics. Which company, where to buy?

[dog gray]

dog gray,

We have Melnikoff in the Five. Maybe you have one (not even this one), you just didn't ask such a question. There is a pack of kraft paper and the text is green and brown.
Sorry, no picture is inserted. Yesterday I wasted a lot of time to fill in the recipe, and when loading the site, everything was disfigured by vhlam, then I redid it for an hour and a half after publication. Today the picture is not accepted in any form.

Scarecrow, get crazy!
You have already reached the name gingerbread!

Almost all gingerbread forms are ordered.That is, you look at the samples, but almost all the masters will do it after ordering, they do not lie in their table. Well, if you still order and wait, then why not make a personalized one?)))

Almost all gingerbread forms are ordered. That is, you look at the samples, but almost all the masters will do it after ordering, they do not lie in their table. Well, if you still order and wait, then why not make a personalized one?)))

It's kind of understandable) It just could not have occurred to me that this was possible in principle! behold

[Scarecrow]

Scarecrow, Last question. How much to store and how? A week or two, can I?

[Nata]

Nata, have you ever tried to make gingerbread on rye flour? I keep looking for a tried and tested recipe based on rye flour and honey.

[Scarecrow]

Scarecrow, Last question. How much to store and how? A week or two, can I?

Gingerbread ready? Can. Do it then with sugar icing. It protects the gingerbread from drying out.


And store it, of course, not outdoors.
Mandraik Ludmila,

No, I haven't tried it yet. My love is Tula and mint types of Voronezh.

mint types of Voronezh.

Will there be a recipe?

[Ksyusha]

mint types of Voronezh.

Ooooh! Mint - I just love it. Is there no such recipe in the 1955 Culinary Bible?



Ksyusha,