TOP 4 recipes with photos of making sugar gingerbread at home. Cooking secrets and tips. Video recipes.
Making gingerbread is a real creative process that provides the master with the widest opportunities. We continue the fabulous theme of making gingerbread. And this time we are preparing exquisite sugar gingerbread, which will well complement any sweet table, create a mood and give a festive atmosphere. In addition, the curly product can not only be eaten, but also hung on the Christmas tree, which will delight every day.
Cooking secrets and tips
- The most important thing is to remember that it is impossible to make a good product with poor raw materials. Therefore, be sure to use only quality ingredients. The addition of even one low-quality product will ruin the taste of all gingerbread.
- Few people know that the word "gingerbread" comes from the word "spice". Therefore, not a single housewife has ever regretted adding various aromatic spices to the dough. The dough was necessarily flavored with the so-called "gingerbread mixture" or "culinary spirits." Such a mixture can be bought ready-made or made independently from cinnamon, ginger, cardamom, anise, allspice, cloves, star anise, nutmeg, orange and lemon peel, etc. The mixture must be prepared from whole (unmilled) ingredients and stored dark and dry place 1-2 months away from heat and moisture.
- Gingerbread dough can be prepared in two ways: raw and custard. Products from the first will dry out faster and become firm, while using the second, more ancient method, products will remain fresh and fragrant for a long time.
- If you make the dough from dark honey and dark flour, then you do not need to tint it, and if from light products, then tint with burnt sugar, cocoa or chocolate.
- You can make gingerbreads of different sizes, giving all kinds of shapes. They can be small or take up an entire baking sheet, whole and filled.
- Gingerbread will keep its shape better if the dough is rolled out and cut out directly on the baking sheet. At the same time, be sure to leave gaps between the portioned gingerbread cookies, because the dough will rise when baking.
- Allow the baked goods to cool on a wire rack, not on a baking sheet, so that the baked goods cool down evenly and do not crack or twist.
- You can decorate the products only after they have completely cooled down. This can be done not just by covering the rugs with glaze, but by making intricate designs using colored glaze.
Sugar gingerbread on raw dough
With the raw method, gingerbread cookies differ from choux pastry in that the products are kneaded immediately: all components are added to the sugar syrup. Today, gingerbread dough is most often prepared in this way.
- Caloric content per 100 g - 359 kcal.
- Servings - 20
- Cooking time - 2 hours
Ingredients:
- Flour - 450 g
- Margarine - 50 g
- Spices (ginger, cinnamon, nutmeg, cardamom) - 1 tsp
- Protein - 1 pc. Powdered sugar - 100 g
- Water (hot) - 2 tablespoons
- Soda - 0.5 tsp
- Eggs - 1 pc.
- Water (for cooking burnt) - 0.5 tbsp.
- Sugar - 250 g
Cooking sugar gingerbread on raw dough:
- Make a burnt. To do this, add 1 tbsp into a saucepan. sugar and put on moderate heat. Heat it until the sugar turns dark. Then turn off the heat, cool the sugar a little and pour in boiling water. Stir and dissolve the sugar caramel for a dark burnt.
- Add the spices with the remaining sugar to the resulting burnt and heat over medium heat until the sugar crystals dissolve, stirring constantly.
- Cool the mass so that it becomes warm, and add flour, add butter, beat in eggs and knead the dough.
- Then roll it out and cut out the gingerbread cookies, which are laid out on a baking sheet lined with baking paper.
- Put the filled baking sheet with gingerbreads in a preheated oven to 220 ° C for 15 minutes.
- For the icing, beat the egg white and icing sugar until firm, white peaks. Then add hot water and stir.
- Cool the finished gingerbread cookies and put them one at a time in a bowl with icing. Stir them so that the products are glazed on all sides and lay them on a wire rack to dry.
Gingerbread "Sugar" according to GOST
Back in the USSR … we prepare delicious sugar cakes according to GOST. With such sweet pastries and a cup of aromatic good tea, cold winter evenings will be cozy and warm.
Ingredients:
- Sugar - 370 g per dough, 20 g for burnt
- Water - 100 g
- Flour - 450 g
- Soda - 1 g
- Baking powder - 2 g
- Citric acid - 1 g
- Butter - 50 g
- Eggs - 1 pc.
- Powdered sugar - 50 g
- Ground cinnamon - 1 tsp
- Ground coriander - 1 tsp
- Ground allspice - 0.25 tsp
- Ground star anise - 0.25 tsp
- Ground black pepper - 0.25 tsp
- Ground ginger - 0.25 tsp
- Glaze to taste
- Water 100 ° С - 100 g
Cooking "Sugar" gingerbread according to GOST:
- For baking, add sugar to a heavy-bottomed saucepan and distribute it evenly over the bottom. Put on medium heat and wait until it darkens and turns dark brown. When the sugar stops boiling, pour in boiling water and stir well with the caramel to make a dark black liquid.
- Make a brew. Toss the whole burnt with sugar (350 g). The mixture will seem too thick at first, but the sugar will melt quickly and the mixture will become thinner. Put it on low heat and cook until the sugar is completely dissolved. At the same time, make sure that the syrup does not boil. Remove the syrup from heat, add flour (180 g), stir and cool to 40 ° C.
- Knead hard dough. To do this, combine the entire brew with flour (270 g), soda, baking powder, citric acid, butter, egg.
- Roll the finished dough lightly and divide into balls weighing 40 g each.
- Put them on a baking sheet covered with parchment and send them to bake for 15 minutes in a preheated oven up to 220 ° C.
- Cool the finished gingerbread to room temperature and cover with glaze. For the glaze, whisk the egg white (0.5 pcs.) Into a tight white foam with a couple of drops of lemon juice. When the protein turns into a light foam, gradually add the powdered sugar (50 g) and continue beating until smooth. Finally, pour in warm water (1 tablespoon) and stir.
- Put 4 gingerbread cookies in a container, pour 2 tablespoons. frosting, close the lid and shake for a few seconds so that the gingerbread cookies are beautifully glazed. Place them on a silicone mat and let dry.
Custard Sugar Gingerbread
Sugar gingerbread cooked by the custard method is more ancient than those prepared by the raw method. However, everyone can repeat the cooking technology. And the resulting products are no less tasty than raw gingerbreads.
Ingredients:
- Flour - 600 g
- Margarine - 100 g
- Eggs - 2 pcs.
- Sugar - 3 tablespoons
- Water - 1 tablespoon
- Ground dry ginger - 1 tsp
- Ground cinnamon - 1 tsp
- Ground cloves - 0.25 tsp
- Ground nutmeg - 0.5 tsp
- Ground allspice - 0.25 tsp
- Vegetable oil - for greasing the baking sheet
Cooking sugar gingerbread using the custard method:
- Put the pan on the stove, add sugar and wait until it changes color and turns brown. Stir constantly.
- Add 1 tbsp. warm water and keep stirring.
- After 5 minutes, add margarine to the pan and mix everything.
- When the margarine is completely melted, add the ginger, cinnamon, cloves, nutmeg and allspice. Mix everything thoroughly and remove the mixture from the stove. Let the mixture cool.
- Separate the whites from the yolks.
- Put the whites in the refrigerator, and combine the yolks with sifted flour and send them to the mixture of melted margarine with sugar and spices.
- Knead a soft and elastic dough. Then roll it into a thin layer of 0.5-0.8 cm and cut the gingerbread cookies with tins.
- Grease a baking sheet with vegetable oil and transfer the flour blanks.
- Put it to bake in a preheated oven to 180 ° C for 30 minutes.
- Decorate the finished gingerbread with a glaze of protein and sugar, as in the previous recipe and send to the oven for 5 minutes to dry.
Sugar gingerbread with chocolate glaze
Delicious sugar cakes with chocolate icing at home come from childhood. Serve cold with tea or coffee.
Ingredients:
- Flour - 480 g
- Sugar - 260 g
- Water - 200 ml
- Butter - 50 g
- Eggs - 1 pc.
- Soda - 0.25 tsp
- Spices for baking - 1 tsp
- Black chocolate - 100 g
Cooking sugar gingerbread with chocolate glaze:
- Pour 1 tablespoon into a saucepan. sugar and over medium heat, cook the burnt so that it turns black. Turn off heat and cool slightly. Pour in 0.5 tbsp. boiling water and stir so that the sticky caramel dissolves and the burntness turns black.
- Add the spices and sugar to the roasted saucepan and heat over medium heat until the sugar crystals dissolve, stirring constantly.
- Pour 1, 5 tbsp into hot syrup. flour and mix until smooth.
- Pour the remaining flour mixed with baking soda into the warm mass, add butter and an egg.
- Knead into a firm dough and form into small balls. In the days of the USSR, gingerbread cookies weighed 40 g, but today they can be made of any size and weight.
- Place the balls on a baking sheet with a silicone mat at a distance of 2 cm from each other and place the filled baking sheet in a preheated oven up to 220 ° C for 8 minutes.
- Cover the finished cooled gingerbread with chocolate icing. To do this, melt the dark chocolate in a water bath and lubricate their surface with a silicone brush. Let the glaze dry.
