Gingerbread "Seaside"

Description

The recipe for those cakes gave me girl Ira back in the late 80's or early 90-ies, since then it was kept in my cooking notebook. The recipe is simple with the availability of products, what was true for those years. After all, in this recipe no margarine, no syrup like in other gingerbread recipes. Come, make.

Ingredients

Milk

250 ml
Brown sugar

1 cup
Honey

1.5 Tbsp
Yolk egg

1 piece
Soda

0.5 Tbsp
Flour

4 cup
Cinnamon

1 tsp
Cardamom

0.5 tsp
Ginger

0.5 tsp
Carnation

0.25 tsp
Salt

1 pinch
Egg white

1 piece
Sugar

0.5 cup
Citric acid

1 pinch
Dark chocolate

80 g

Cooking

Begin to prepare gingerbread dough. Egg wash and separate the yolk from the white, carefully so the egg yolks don't get in protein. Protein we need for the glaze. To the milk add the egg yolk, sugar, honey, stir thoroughly with a whisk. To impart a caramel taste test, I'll use brown Demerara sugar TM "Mistral". Make a half portion of dough.

Now add all the spices and soda. Soda quenching is not necessary! All mix well. Originally, the recipe of spices, but I decided to add them for flavor.

Add the sifted flour, knead the dough.

The dough will be sticky, not very steep. First, pour all the flour that is necessary for the recipe, and then as you need more we pour, but not much, the dough will thicken.

Well podpisem the surface where you will roll out dough. The thickness of the dough 1 cm.

Cut out gingerbread dough round shape. I cut a glass with a diameter of 5 cm, the cakes turned out a little if you want, you can take more of the mold. Put in oven to bake,t=200 C*, readiness is determined by color.

While the cakes bake, prepare the protein frosting. Whisk sugar and protein with a blender, it turns out the white thick mass. In the process of whipping add a pinch of citric acid or lemon juice.

In the oven, the cakes rose and were now such. I got 28 pieces of small cakes.

Now take a pan, put the carrots are still hot, add a spoon a little glaze, close the lid and shake the pan from side to side, up and down. As the hot cakes, the glaze dries quickly on them. Then put the carrots in one row and let the glaze completely dry.

I wanted to cover the gingerbread a little chocolate. A bag of chocolate placed in the hot water, when the chocolate is melted, cut off a corner.

And put with a chocolate pattern.

The gingerbread turned out very tasty and soft! A pleasant tea, help yourself!

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