Kind time all! Here I want to upload finally successful gingerbread. Step by step. Maybe someone also suffered, and will come in handy. [cut] I even went to a master class on making of ROE. At the master class all turned out, and here at home - no way. I had two problems: rough surface and bubbles. And so I did, in any. A stroll through the workshops of craftsmen Fair (and I live there)) I found a wonderful recipe in the post about decorating gingerbread Akimova Yulia. If anyone is interested, it is easy to find by name. Tested... and lo! Finally it all came together. Julia the recipe. I have photographed the process and describe in detail what was done. Here is the original recipe: 650 g. flour (you can substitute rye), 210 g. of Mar. powder, 90 g butter ( or margarine), 85 g of honey, 4 eggs, 2 tsp baking powder (can be a bit less, not extinguish), 3 tsp spice (cinnamon, ginger, nutmeg, cardamom, allspice, cloves), it is all to taste, but cloves a lot I recommend not to put, not more than 0,2 -0,5 tsp., orange peel and lemon, 3h. L. cocoa. For the glaze: 1 protein + 200 g of powdered sugar. But it is better to add gradually. You never know what kind of protein by weight. The icing should not be too thin, but too thick is also not supposed to be. If the powder is overdone, just boiled cold water to dilute the glaze, whisk. To the desired consistency. I did 650 g flour, 210 g. of Mar. powder, 90 g butter ( or margarine), 85 g of honey, 4 eggs, 1.5 tsp. of baking soda, not slaked, 3 tsp spice (cinnamon, ginger, nutmeg, allspice), 3h. L. cocoa. It is better to prepare the mixture of spices. The following proportions: 2 teaspoons of cinnamon, the remaining spices, one teaspoon. Gwadiso don't like it from my point of view it only spoils. Did the pepper and without. Pepper yadrena. Without a softer pepper taste. You can make a mixture for future use, then the proportion will 4кор :2имб:2мускат. the lake:2кардамон. All mixed and then take from this is mix 3 teaspoons in the dough. And now step by step. 1. In a water bath to melt the honey and butter.

2. Beat the eggs with powdered sugar.

3. Melted honey-butter to COOL! If you add hot, the dough will be rubber, it will be very difficult to roll out. Add in the beaten eggs and mix well. 4. Add soda, spices and cocoa. Mix well. This is what happens

5. Sift the flour.

6. Mix well. I first do it with a mixer:

Here's what happened:

And then the hands. Knead well. If it is bad to mix, then there will be bubbles.

All first stick. But not terrible. All this mass divide into 4 parts. Take one part formed a clump in a plastic bag.

7. Then Julia says that you need to put it in the refrigerator overnight. It is possible and so. But you can, if you want faster, for 15-20 minutes in the freezer. I think this is to ensure that the dough was possible to roll out. I did both - no difference. 8. The dough has cooled down. Pull out a piece. Crumple slightly. Roll out. Roll out so that in the test there was no air. Now that was a revelation to me. If you roll it out thinly, thinly, in mm, then the cookies will turn out thin, crispy, but... curves. Poet, the thicker the cookie, the smoother the output. I tried to make a thickness of 3-4 mm. This, in my opinion, the best.

9. All of the cut. Carefully place on a baking sheet. I baked on a silicone Mat. That's the way. If the Mat is thin, it can in the oven to reared up, and then the cakes will be too uneven.

10. I baked it at 150 degrees. When I made the temperature more - gingerbread began to bubble. That is, again became rough. 11. Gingerbread was pokharichauri, so can be removed.

12. And then the painting. To:

After:

For all of that. So, the most important: 1. Knead the dough in front of the fridge. 2. To follow, to avoid bubbles when rolling. 3. Do not roll out too thinly. 4. Bake at 150 degrees. 5. The advice from the cook Natasha: "for a list of warm gingerbread can be put under a small press (glass Board), then the surface will be smooth and easy to paint". Natasha, thank you! Notes on powdered sugar. Me the toad smothers to buy it. So I'm doing it myself in a coffee grinder. Of course, the quality differs. In the dough this powder is great. In the frosting, in principle, too. But the quality of painting will suffer: remaining large sugar particles often clog the "Winnie the Pooh", so a smooth, continuous line, often fails. Conclusion: the dough can be a powder to do, but in the frosting better purchase (and even sift). What else? Can be stored for a long time, but preferably within a year. I read somewhere that the glaze may begin to deteriorate and become bitter. But a month or three, I think, be aged easily. That's what advises to make Yulia Akimova, if gingerbread is already dry: "To soften the finished gingerbread not too lazy to use to put it in a sealed container with a slice of Apple or a crust of orange, and you will feel the difference." I have not tried - because there is nothing we have to soften:)) we fit another portion to go to prepare:))) good Luck to all! Soon the New year. Urra! And thank you Julia Akimova again!