Description
The new year is a magical holiday that year waiting for the kids and adults. The greatest happiness is to discover under the tree gift. This gift can be the baking of Christmas test, which to the heart will please your sweetheart. Give your loved ones happiness and care! Happy New year!
Ingredients
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Honey
500 g
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Chicken egg
2 piece
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Sugar
500 g
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Butter
300 g
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Cocoa powder
3 Tbsp
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Leavening agent
2 tsp
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Cognac
3 Tbsp
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A mixture of spices
2 tsp
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Vanilla
1 pack
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Flour
1250 g
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Powdered sugar
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Candy
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Lemon
1 piece
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Chocolate milk
Cooking
1. Sift 1250 grams of flour
2. The flour is divided into 2 parts. Half of the flour you set aside. In the other half add 2 teaspoons of baking powder.
3. now pack vanilla
4. add 2 teaspoons of perfume gingerbread (recipe posted - Gingerbread mixture or pastry perfume http://www.povarenok .ru/recipes/show/826 40/ )
5. add 3 tablespoons cocoa
6. all stir well with a whisk and set aside.
7. In a pan pour 500 grams of sugar.
8. Measure out 500 grams of honey
9. Pour the honey to sugar.
10. Measure out 300 grams of butter, well if the oil is room temperature (I have unfortunately the freezer).
11. Pour the oil in a saucepan the honey and sugar and put on fire.
12. Stir constantly, without departing from the pan.
13. Sugar and honey have completely dissolved. The mass must not boil, continue to stir it with a spoon.
14. Remove from heat and let slightly cool ( not below 68 degrees). I took out on the balcony every 10 minutes I tried the bottom of the pan. 15. Once the mixture is cooled to the desired temperature, continue. 16. 2 eggs mix well until smooth. Not to beat!!!
17. Slowly pour in honey mixture, half of the mixed egg and quickly stir with a whisk.
18. Add the remaining eggs and continue to mix well the honey mass.
19. Now pour 3 tablespoons of brandy and mix well.
20. Add gradually the flour with additives, and kneaded the dough by hand, gradually adding the remaining flour. Usually, takes less flour than in the recipe.
21. Knead the dough long dough comes out a lot, so it is better to take a large capacity for kneading (I had to pour the dough in a large bowl.)
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22. Took time for a batch of around 25-30 minutes. Extra flour and left about 1 Cup.
23. Divide the dough into 4 parts.
24. Spread out in bags and put it in the refrigerator overnight.
25. The next day you can start baking gingerbread products. This year's bake small gingerbread house and the rest is gingerbread cookies cut out with cookie cutter or make a template.
26. To prepare the lollipops of different colours and a hammer.
27. I've prepared a template for gingerbread houses. Painted in WORD and printed out, (you can draw by hand or to take templates from the Internet).
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28. Cut out the templates.
29. Moved onto cardboard, cut out cardboard templates which I work.
30. Check on the paper – what will be the house.
31. Preheat the oven to 180 degrees. 32. To get the batter, it hardened slightly. Lightly sprinkle the surface with flour, a little flour on the rolling pin and paper templates (the dough when it gets warmer, will be a little stick). 33. Roll out the dough to about 0.5-0.6 cm, superimpose templates, cut out details.
34. Spread on a baking tray lined with baking paper (tracing paper).
35. Products bake 12 - 14 minutes. Periodically look into the oven, the product should not brown. Approximately 3-4 minutes until cooked, pull out the leaf and pour in the holes for the Windows and crushed candy canes. Put back in the oven.
36. In this case, the caramel will not lose its color.
37. The product spread on the prepared surface. On my Desk - blanket - towel - paper.
38. Attention! The parts with the caramel needs to stay on tracing paper. When cookies caramel has cooled slightly, stir it, it will easily lag behind tracing paper. Cookies with stained glass Windows should remain on the tracing paper, as if to pass on paper, can stick!
39. Do stand under the house. The pattern of the stand was too small, because near the house you have to put more figures, so I increased the size of the stand.
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40. Now of the remaining dough you can bake small items.
41. Love cookies with stained glass. Cardboard heart template. Inside cut out the smaller heart for caramel.
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42. Candy, turning, beat with a hammer. After this deploy – sprinkles ready
43. For 3-4 minutes until cooked caramel pour into hearts. You can do a solid color, you can put a little bit of a different color.
44. Get the colors of the rainbow
45. From this test it turns out a lot of products (the photo does not all fit).
46. Adorn the product with white and dark chocolate icing without eggs, fasten the right parts caramel
47. Start with a gingerbread house.
48. Make the caramel to bond the parts. 3-4 tablespoons sugar + 1 teaspoon of lemon juice (Apple cider vinegar) melt stirring until a slightly yellow color.
49. The bottom detail is omitted in caramel and put on a gingerbread stand. Hand-held, the item is immediately grasped and held. Working with caramel, be very careful to avoid burns.
50. If the caramel has stiffened, please send the pan on the heat, once melted, quickly continue.
51. With a spoon smear the edges of the top of the house caramel.
52. "Glue" the roof of the house is assembled.
53. Prepare a glaze of powdered sugar. In powdered sugar, pour a little lemon juice (I had orange) and mix well with a spoon, adding the juice to a thick mixture, so that the frosting will not melt.
54. Blend the glaze in kornetik (a bag), cut a little tip, and press out the frosting.
55. Squeeze the frosting into different holes and openings on the roof, side walls...
56. Then I put on the roof of the house.
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57. Melt the white chocolate. Melt the chocolate in a water bath, the water should not touch the tank, which is chocolate. Constantly stir the chocolate periodically, and remove from heat.
(Cornetti is over, replace them with the packages)
58. Decorate a chocolate house.
Then the rest of the product.
59. The house is almost ready ( this year I have a modest house without a beautiful dried fruit and candy). When the glaze and the chocolate hardens, sprinkle the house with icing sugar.
60. Decorate all items, then give the chocolate time to have a little freeze. In about 3 hours melt dark chocolate just as white and continue beautifying products
61. After you decorate all products, leave them alone until complete solidification of the chocolate. This time the decorations on the products froze for almost a day.
62. Ready.
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63. After that you can products beautifully wrapped packaging and give.
64. From this dough I baked a locomotive with trailer, a big house and a wedding box.
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65. So the pastries were soft, in the box (dishes), where gingerbread baking to put an Apple or orange. If you want the cakes quickly became soft, cut Apple, orange into several pieces and put in boxes (dishes) along with pastries, tightly closed lid. Gingerbread products will be very soft!
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