Description
In the old days the blend of spices for holiday baking called "dry perfume", and holiday pastries were considered gingerbread. Taste a variety of cakes depends on the test, and the spices, and additives. When baked gingerbread is a real, unique sense of occasion. The spice mixture, anyone can come up with myself, eliminating or adding a particular spice, but there is a certain proportion of confectionery spirits.
Ingredients
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Cinnamon
5 tsp
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Star anise
4 tsp
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Nutmeg
1.5 tsp
-
Ginger
1.5 tsp
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Anis
1 tsp
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Carnation
1 tsp
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Cardamom
1.5 tsp
-
Black pepper
0.5 tsp
Cooking
1. Take spices, preferably whole (I have, unfortunately, part of the spices already ground).
2. Star anise. Revise so that the star anise was not in with cvely. Grind.
3. I ground part of the flower star anise whole, and of the other flowers had seeds
4. Extracts from cardamom seeds.
5. Pour them to the seeds of star anise
6. Now add cinnamon (I had ground, it is better to take cinnamon sticks and ground)
7. Add the ginger
8. Now nutmeg (I ground, it is better to take whole and ground)
9. Add the anise
10. Cloves.
11. Black pepper (also better to take peas, also can put 4-5 PCs. allspice)
12. The entire mixture stir with a spoon and send it to the grinder, to grind.
13. Transfer to a jar, which will keep the gingerbread mix (candy perfume).
14. Ready. 15. Made 1 kg of dough add 1-2 teaspoons of spices (I add 1 kg of flour 2 teaspoons of spice). 16. The first time I prepared gingerbread mixture then was afraid to put in a mixture of star anise. Now, many years later, for me, the basis for the mixture of spices is star anise and cinnamon. Try. Gingerbread will have a unique taste. I use this mixture for regular and Christmas cakes, for the raw and choux pastry, don't forget to add in the dough vanilla and zest...
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