So, prepare gingerbread honey pastry custard method. Put in a saucepan the honey, butter, pour water and heated to 70-75°C, add half of the sifted flour and finely pounded spices and quickly stir with a spatula or whisk. If the flour into the hot syrup at once quickly to mix, then form lumps, which then will remain lumpy.

The dough must be well cooled to room temperature (it should be cool - this is important), then add the eggs, fat, sour cream, remains of flour and knead until then, until you get a soft dough consistency. Vigorously knead our dough for 10-15 minutes. It is convenient to do this patisserie silicone spatula. Tip: you can't knead very stiff dough, as it will not rise, and the finished product will turn out ugly and hard. Conversely, a very soft dough is hard to mold, for baking it spreads, and the carrot turns out formless and without pattern. The finished dough should be plastic, not very stick to the table, hands on and easy to molding. Dented the dough should be immediately cut and start baking, otherwise it will be delayed and products will get poor quality.

Will probalem cutting Board with flour. I have a silicone Mat and silicone rolling pin - can be without flour. Divide the dough into roughly equal balls. I weighed - the number of ingredients turned out 11 pieces 83-87 grams (weighed :))) ). One after the other, roll out into a pancake.

In the center put the filling. Filling for cakes can be dense fruit jam, marmalade, jam boiled well. I took a blueberry jam, "Mach." I like most of all.

Carefully zasiyaet the edges of the dough up to FULL tightness. I was semifinala as peremeci, then pockets down turned. So again give the cake the shape of a ball. Can be applied on top of the pattern. Before baking with gingerbread sweep away any excess flour and brush with egg yolk. To grease the gingerbread did not move, owe their styling to spray the baking sheet with water.

Put the trays with cakes in the preheated oven. Gingerbread dough is one of the most bistrovich. Small and delicate gingerbread baked at a temperature of 220-240°C for 8-15 min, and large product and price — at a temperature of 180-220°C. Immediately after baking, wipe the surface of the gingerbread with a soft napkin or a brush. It increases their brilliance.

Now glazirin gingerbread. The sugar and water to boil samples for soft ball. Protein whisk until stiff stable peaks. The resulting thick hot syrup gradually (with continuous mixing) pour a thin stream into the whites while continuing whisking. Then put the mixer, add the vanilla (you can add food coloring to dye icing to the desired color) and stir with a spatula, heated to 60-65°C. I for color added the same jam, but without the berries blueberries.

After that, the gingerbread glazirin brush and dried off the slightly opened the oven.

These are the cakes I got :))) they are Stored for a long time, you can prepare them for the future. Soon the first spring holiday, you can present them in the original packaging as a gift! Add recipe in your cookbook, try, help yourself! Happy 8th of March to you, dear Cooks!!!