TOP 4 recipes with photos of making delicious ginger pie at home. Tips and subtleties of cooking. Video recipes.
Gingerbread, first mentioned at the end of the 11th century in ancient cookbooks in England and Germany, immediately became popular. Medieval recipes for gingerbread are still preserved and passed on to the dynasties. Its secret lies in the aroma and taste, which do not disappear over time, but, on the contrary, improve only with prolonged storage. Gingerbread tarts do not stale and remain as delicious as baked after a few days. Therefore, we offer TOP-4 culinary recipes for ginger pie, which will certainly come in handy. Having prepared them in advance, you will always have delicious pastries in stock for tea.
Cooking tips and subtleties
- The most important ingredient in gingerbread is the spice itself. ginger. Most recipes use dry ginger powder. Especially it is taken for choux pastry. Since dry ground ginger is evenly distributed in the mass and does not clog the taste. Dry ginger also gives baked goods a spicy pungency.
- In addition to dry powder, candied, glazed or fresh grated ginger root, or syrup extracted from it, is often used in baked goods.
- Chopped glazed ginger will add a pleasant crunch to the product.
- Grated ginger root or syrup gives baked goods a rich ginger flavor.
Gingerbread cake
The aromatic spicy ginger cake is easy to make and the taste is amazing. Such pastries on cold winter days will warm with their taste and aroma, and will cheer you up.
- Caloric content per 100 g - 398 kcal.
- Servings - 500 g
- Cooking time - 1 hour 10 minutes
Ingredients:
- Flour - 400 g
- Butter at room temperature - 200 g
- Brown sugar - 200 g
- Fresh ginger root - 2 tablespoons finely grated
- Candied ginger - 2 tablespoons finely chopped
- Eggs - 2 pcs.
- Lemon juice - 2 tablespoons
- Ground cinnamon - 0.5 tsp
- Powdered sugar - for dusting
- Ground nutmeg - 0.5 tsp
- Salt - 0.5 tsp
- Ground allspice - 0.5 tsp
- Baking soda - 0.5 tsp
- Boiling water - 0.5 tbsp.
- Ground cloves - 0.5 tsp
Making gingerbread shortcake:
- Combine butter with sugar and beat with a mixer until light and fluffy.
- Add eggs to the mass, one at a time, beating after each addition.
- Pour lemon juice into the products and add grated ginger shavings.
- Sift the flour with spices and salt through a fine sieve and add to the egg-cream mixture.
- Dissolve soda in boiling water and pour the quickly obtained liquid into the dough.
- Knead the dough and stir in the candied ginger.
- Grease a baking dish with butter and pour out the dough.
- Bake the gingerbread shortcake in a preheated oven to 175 ° C for 45 minutes.
- Cool the finished product completely in the mold, then remove, cut into squares and sprinkle with powdered sugar.
Ginger honey pie
The recipe for winter honey and ginger cake is obscenely simple. Labor costs are minimal, while the crumb in the cake is very soft, tender and melting in the mouth. In addition, the pie on the second day does not stale, but remains as fresh as after baking.
Ingredients:
- Flour - 1 tbsp.
- Ground ginger - 1.5 tsp
- Soda - 1 tsp
- Refined vegetable oil - 2 tablespoons
- Eggs - 1 pc.
- Liquid honey - 2 tablespoons
- Milk - 1 tbsp.
- Sugar - 1 tbsp.
Making Ginger and Honey Pie:
- Mix and sift baking soda, flour, sugar and ground ginger through a sieve.
- Beat eggs with honey and vegetable oil until lightening and increasing in volume.
- Pour milk into the egg mass and beat again to get a frothy liquid mixture.
- Combine dry ingredients and liquid mass.
- Stir the dough with a mixer until smooth. It will turn out to be liquid, like on pancakes.
- Cover the mold with parchment and pour out the dough.
- Bake the ginger and honey cake in a preheated oven to 180 ° C for 35-40 minutes until light brown.
Gingerbread cake
Ginger Flip Pie with apples is best baked in an integral form. Then the sugar and butter will not flow to the bottom of the oven. This often happens if the side of the form is not bent well enough or does not fit snugly.
Ingredients:
- Flour - 200 g
- Eggs - 1 pc.
- Sour cream - 120 g
- Sugar - 120 g
- Honey - 70 g
- Vegetable oil - 60 ml.
- Ground cinnamon - 1.5 tsp
- Ground ginger - 1 tsp
- Nutmeg - 1/4 tsp
- Ground cloves - 1/4 tsp
- Soda - 2/3 tsp
- Butter - 40 g
- Brown sugar - 2 tablespoons
- Apples - 3-4 pcs.
Making the Gingerbread Flip Pie:
- Peel the apples and cut into 1 cm slices.
- Melt the butter and pour into a baking dish.
- Sprinkle brown sugar on top and place the apple slices on the bottom of the mold.
- For the dough, combine eggs, vegetable oil, white sugar, sour cream and honey. Beat everything with a mixer until smooth.
- Sift flour with spices and soda and add to the products.
- Knead the dough and pour it over the apples.
- Level the dough evenly and send the mold to the preheated oven to 180 ° C.
- Bake the apple flip ginger pie in a preheated oven to 180 ° C for about 35 minutes until a dry match.
- Then remove the baking dish from the oven, let it rest for 10 minutes, and turn the pie over onto the platter.
Gingerbread cake with apples and cinnamon
Making apple and cinnamon gingerbread is a little more difficult than the usual charlotte. takes more time. However, the result is worth the effort.
Ingredients:
- Wheat flour - 250 g for the dough, 2 tbsp. for filling, 125 g for striisel
- Butter - 125 g for the dough, 1 tbsp. for filling, 110 g for striisel
- Eggs - 1 pc.
- Ground cinnamon - 2 tsp for dough, 1 tsp. For filling
- Salt - a pinch
- Fresh grated ginger - 1 tablespoon
- Sugar - 1 tsp for dough, 50 g for filling, 125 g for striisel
- Apples - 1, 3 kg
- Vanilla extract - 1 tsp
- Lemon juice - 30 ml
Making Apple Cinnamon Gingerbread:
- Peel the ginger root, finely grate and place in the food processor.
- Add flour, chopped cold butter, a pinch of salt and pulse until crumbly.
- Add the eggs to the food processor and combine the ingredients to form the dough into a ball.
- Wrap the finished dough in plastic wrap and refrigerate for 40 minutes.
- Roll out the cooled dough thinly, brush with melted butter and sprinkle with cinnamon and sugar.
- Roll the dough into a roll and cut into 1 cm pieces. Put snails into a greased mold so that they fit snugly against each other and brush them with melted butter.
- For the filling, peel the apples, slice thinly and sprinkle with lemon juice.
- Combine vanilla extract, cinnamon, flour, sugar and stir in apples.
- Place the apples over the base of the pie.
- For striisel, combine flour, cold butter and sugar in a food processor. Sprinkle apples with finely chopped crumbs.
- Send the ginger pie with apples and cinnamon to bake in a preheated oven at 200 ° C for 45-50 minutes.
- Cool the finished pie completely and cut into slices.
