Printed Tula gingerbread

Description

The speech today will focus on the gingerbread, which on this site is not little, but still. Perhaps a childhood love of fragrant gingerbread, a special interest was attracted by printed cakes made with gingerbread forms. About these cakes and will be today.

Ingredients

Sugar

1 cup
Chicken egg

2 piece
Butter

100 g
Soda

1 tsp
Honey

5 Tbsp
Flour

600 g
Cinnamon

1 Tbsp
Jam

200 g
Starch

2 Tbsp

Cooking

First, prepare the dry spirits. Without them, the taste and aroma of the carrot poor. I used the following composition: 7 g coriander 2-3 tsp 6 g of cinnamon 1 tsp 2 g cardamom 0.5 teaspoon 2 g nutmeg 0.5 teaspoon 1 g cloves 1/3 tsp mix All the ingredients and grind in a coffee grinder. To store not more than a month in a glass jar. This mix took 3 tsp. and added 0.5 teaspoon of ground ginger.

Prepare the filling, this will take a jam without seeds, add the starch and boil down to a thick state. This time I used mashed black currants. At ~200 gr. jam added 2 tablespoons of starch (see the thick jam).

Mix in bowl sugar, eggs, oil, honey, dry spirits and soda; put in a water bath for 10 minutes, stirring constantly until a homogeneous mass and the sugar is dissolved.

The mass begins to swell, slightly foaming.

Remove from heat, gradually begin to add the flour.

Initially mix with a beater or spoon, then knead with your hands.

Now add the flour very carefully, so as not to overdo it. Carefully vymeshivayut.

The dough should look not very steep elastic, pleasant to the touch.

Collecting it into a ball, remove the dough in the bag and let it rest for 1-2 hours.

If you don't plan to bake cakes on the same day, put it in the fridge until the day when you have time. Thus, the dough can be stored long enough, from which it only wins on taste. After the fridge test, you must stay at room temperature for 1-2 hours.

Take out the rested dough, cut off a piece of suitable size forming the Board, slightly mash it with hands, then

Roll out two layers, don't forget to Pripyat the table with flour.

Moulding Board, at the moment, "Fish", carefully coat with vegetable oil (I use corn, it does not become rancid from time to time).

Put one cake on a Board and begin to indentation by hand across the planks to a well-stamped figure. The corner can be wrapped inside and are also good to use.

Put the filling on top only in the middle. Now take the second cake and lay it over the jam, gently pressing down on the drawing office, trying as best as possible to connect the edge, which can be tuck inside.

Then the entire palm presses lightly on the entire piece. Then take a rolling pin or Board presses and our billet for the best connection layers. The extra dough will go over the edge.

The workpiece will priporocam flour. Using a knife separate our draft from the Board and put it on the table.

Now we will trim it a bit, cut off the edges.

Spread on a baking sheet. If necessary, grease the pan with oil, I don't grease because I have it non-stick.

And in the oven. Bake on medium heat (180-200°C) for about 15-20 minutes. Here adjust to your oven, I have gas, "fish" bake at 200°C for 15 minutes. Once the carrots are slightly browned on the edges, you can remove them and brush with glaze.

Glaze: 4 tbsp sugar, 2 tbsp water. To connect with sugar water in a saucepan with a thick bottom, bring to a boil and boil until the sugar is dissolved. Attention! Prepare immediately before the end of baking!!!

While the glaze is still warm, coat it with a hot stick. Give the glaze to harden, leaving the cakes to lay on the table or

(I did so) put in oven for 5 minutes more.

All the gingerbread ready!

You can also make a gingerbread man (without filling) or in a different form.

In the form of "Knotweed" to make the carrot a little bit easier: Roll out the dough Board, which is thoroughly lubricated with oil.

Put the cake into shape and roll it with a rolling pin.

Put jam, the second layer connecting edge and with the Board presses over the entire surface.

Then everything, as with "Fish", take out from the mold, trimmed edge, baked with frosting.

If we make gingerbread without filling, the process is even easier. Take a piece of dough, mash it in your hands, put in a greased Board and start with your hands flatten it across the surface. After that level, the gingerbread stamps the workpiece with the help of another lot of boards or a rolling pin. Next, doing the same as above.

The gingerbread is ready!

And here such!

Upon completion of gingerbread boards to clear the sticking of the dough with a knife, wipe with a clean cloth and wrap in a linen cloth (I use cloth napkins).

Notes: the Flour is not necessary to use only the highest quality. Well get gingerbread, if you use whole wheat flour and whole rye flour, in various combinations. As a filling you can use jam or marmalade reservoir. If You have bad connect, a little bit, just a little, brush one side with water. To store the cakes after they have cooled, wrap them in plastic wrap. Definitely try to cook Tula gingerbread, you will not regret! Bon Appétit!

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