Description
Recipe for many, many years, the recipe from my mom's notebook, but we changed it a little, rather, we are changing only one product and get a different taste of gingerbread. Baked mostly in the post, but good these cakes always! I'll be glad if you will like it.
Ingredients
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Flour
500 g
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Tomato juice
250 ml
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Sugar
500 g
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Vegetable oil
4 Tbsp
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Soda
1 tsp
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Orange zest
1 piece
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Water
5 Tbsp
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Lemon juice
1 Tbsp
Cooking
Three orange ( or lemon) on a fine grater to obtain zest.
Mix sugar 250g., zest orange or lemon, or 2st. cocoa spoons with tomato juice (in this case homemade - tomatoes minced, salt sugar and vinegar and rolled for the winter, but I always did shopping for tomato juice or diluted tomato paste in a nice (rich) tomato juice). Note: the dough can be put less sugar, 200gr. Put it on the stove, bring to a boil on a slow fire, boil 5 minutes. Cooled to room temperature.
In the flour pour our chilled mixture. Add 4 tbsp vegetable oil "Oleina". Add 1 tsp of baking soda.
Knead the dough quickly, the flour of course you can add more at his discretion, but it does not need much to mix, it sticks to your hands.
The dough is divided into two parts, lightly dip in flour and roll out to a thickness of 0.5-0.7 see
Molds squeezing our future cakes.
On a prepared baking sheet, slightly greased with vegetable oil, put our gingerbread.
And bake for 15 - 20 minutes at a temperature of 180-200°C (depends on the oven), we obtain here are gingerbread. I get almost two baking sheets. So I first bake, take out to cool and loaded in the oven the second.
And it is at this time cook the syrup. In a saucepan pour the cups of sugar, pour 5 tbsp of water, stir and over low heat bring to a boil, pour in 1-2 tablespoons of lemon juice and boil on slow fire for about 15 minutes. The syrup should be quite a bit stringy.
Gingerbread cookies from the first baking sheet put into a metal bowl (large enough) pour half of the syrup and begin to gently and slowly to mix. Reserve the remaining syrup over low heat. You can of course and all the cakes at once and mix with syrup, but harder and heavier.
The syrup is very hot!!! So do everything carefully so as not to burn my hands!
Stir until the syrup has cooled on our cakes and turns white. Cakes should not collapse and adhere to each other. By the time it takes 5-7 minutes. With the second batch done the same thing in the same utensils to wash after the first batch is not necessary.
Well, our cakes are ready!
And by the way: the Taste of tomato juice is no different!
In this case, so look orange gingerbread. They are very fragrant and delicious!
This is 1/2 of our amount of gingerbread.
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