Description
Been looking for a recipe for soft gingerbread, which do not become hard cookies the next day. Having tried a few recipes, found still. For me it was easy, but the result is very pleased. Thanks Chef Andy.
Ingredients
-
Sugar
200 g
-
Water
175 ml
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Butter
90 g
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Yolk egg
1 piece
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Flour
340 g
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Soda
1 tsp
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Cinnamon
1 tsp
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Ginger
0.5 tsp
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Nutmeg
0.25 tsp
Cooking
For me the biggest challenge was to cook a dry caramel. It turned out with 3 times the sugar kristallizuetsya, it will burn. The caramel should be liquid, transparent and homogeneous. Take a saucepan (preferably with a thick bottom), pour into it the sugar and put on low heat, the burner must be slightly smaller than the bottom of the pan. Better to do it on the biggest burner. The sugar begins to melt, it is better not to touch it at first, but he quickly kristallizuetsya (formed lumps) and start all over again. Stir very gently with a wooden spatula.
On a nearby burner boil the water. When the sugar is completely melted, very carefully pour boiling water into it, while vigorously stir with a wooden spatula. It all boils vigorously, so be careful! If you have started to form lumps of sugar, in this case, is not scary. Need a little to turn up the flame and vigorously stir, until all melted. You should get a clear syrup. Bring to a boil impossible, as soon as boils, remove from heat for a few seconds. Now all the worst is over! It was very fun!
Without removing the pan from the heat, add the oil, all the while stir with a spatula. When the butter has melted, add baking soda and spices, stir vigorously. Remove from heat, allow to cool for 5-10 minutes. The aroma in my kitchen!
Add 80 g of flour, knead the dough. Add the egg yolk.
Then add the remaining flour. Wrap the dough in plastic wrap and refrigerate for about 3 hours. I bake the next day.
Cold dough to work a pleasure! It's flavorful, does not stick to hands.
Roll out to a thickness of 4-5 mm. Cut biscuit and pastry molds.
Spread on a baking paper. Here is a spruce forest turned out.
Rest the dough again, roll out.
Bake at 180 degrees for about 10 minutes. The main thing is not overdry. They are soft to the touch.
I have kept a week and were soft. Store no longer worked. The author says that you can store a couple of months.
Then paint to your taste. I used the frosting and topping "Dr. Oetker".
Their friends and acquaintances on New year gave a box of delicious gingerbread.
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