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Gingerbread

Gingerbread


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First, put a tablespoon of sugar in a saucepan and let it caramelize.

Carefully add the hot water and let it dissolve over low heat.

Mix the remaining sugar with cinnamon, nutmeg, ginger and cloves and put them in syrup.

Stir gently until completely dissolved and remove the pan from the heat.

Immediately add 70 g of the amount of flour, mix well and then let everything cool.

Mix the rest of the flour with a pinch of salt and baking soda and sift them over the cooled composition.

Add the beaten egg, melted and cooled butter and grated orange peel.

Mix everything and then knead the dough until it becomes elastic and no longer sticks to your hands.

Put some flour on the table and spread the dough in a sheet about 0.5 cm thick.

Then cut with your favorite shapes and transfer the gingerbread to a tray, lined with baking paper.

Bake the gingerbread at 180 degrees C, about 15-20 minutes, until lightly browned on the edges.

Carefully remove the gingerbread from the pan and leave it to cool.

Meanwhile, prepare the icing. Beat the egg whites with the mixer until they swell, then gradually add the powdered sugar and at the end, hot water and vanilla.

Glaze the gingerbread or decorate it as you like, surely the children will be very happy to lend a helping hand!


Ingredients for syrup:

1. Combine the dry ingredients for the gingerbread cake on the tray: flour, baking soda, baking powder, salt, cinnamon, ginger powder, clove powder. In addition, add the grated lemon peel.

2. Separately, beat the butter with the eggs and the sugar until you get a frothy and fluffy consistency, about 5 minutes. Then add the molasses or maple syrup, then incorporate the dry ingredients in several rounds, alternating with the milk.

3. Pour the gingerbread composition on the tray in a cake pan or cake greased with butter and level, then bake the cake for 35 minutes at 180 degrees.

4. After removing the gingerbread from the oven tray, combine the water with the sugar and heat over medium heat until the sugar melts.

5. After cooling the syrup, add a few drops of lemon juice and use the syrup obtained to syrup the gingerbread on the tray. Let the cake cool before serving.


Gingerbread spices

The other day, when I posted the recipe for chocolate-filled cookies, you asked me how I make gingerbread spices.

I got the recipe from a friend in Germany, who made a simply divine gingerbread.

I prepared the spice mix for gingerbread according to her recipe, year after year, and today I propose the recipe for this fragrant mix of spices for a gingerbread as in stories. The gingerbread spice is also an excellent and unique holiday gift.

Gingerbread Spices & # 8211 Ingredients (approx. 60 g)

  • 40 g cinnamon (ground or stick)
  • 5 g cloves
  • 2 g star anise
  • 2 g ienibahar boabe
  • 2 g ground nutmeg
  • 3 g cardamom pasta
  • 1 g coriander berries
  • 3 g ground ginger

Gingerbread spices & # 8211 How to prepare

  • For starters, I want to recommend you use cinnamon stick, much more fragrant than already ground cinnamon. Unfortunately, I missed it when I made the mixture, so I was forced to use ground cinnamon.
  • Put a non-stick pan on low heat, do not grease the pan with anything, and when it has heated up, add the coriander seeds, cinnamon stick (if you use a stick) crushed cardamom pods, allspice, star anise and cloves.
  • Mix the spices, on a very very low heat, continuously, for 30 seconds, no more. Why do we do this? Because the spices, in contact with the heated pan, release their aroma, and the mix will be extremely fragrant. Be very careful not to burn them! The spices only need to be heated, so after you feel that a strong aroma begins to emanate, put out the fire and take them out of the pan immediately.

  • We put the spices in the mortar and grind them until we get a very fine powder (the process can take a while, depending on the physical strength, the type of mortar used and the speed). If you can't get a fine powder just with the mortar, mix the mixture on a robot, at a medium speed, in 3-4 seconds.
  • Mix the ground spices with the powdered ginger, nutmeg and cinnamon (if we use already ground cinnamon).
  • We move the gingerbread spice into jars and close them tightly.

Gingerbread and biscuit recipes for which I recommend these spices:


Ingredients for syrup:

1. Combine the dry ingredients for the gingerbread cake on the tray: flour, baking soda, baking powder, salt, cinnamon, ginger powder, clove powder. In addition, add the grated lemon peel.

2. Separately, beat the butter with the eggs and the sugar until you get a frothy and fluffy consistency, about 5 minutes. Then add the molasses or maple syrup, then incorporate the dry ingredients in several rounds, alternating with the milk.

3. Pour the gingerbread composition on the tray in a cake pan or cake greased with butter and level, then bake the cake for 35 minutes at 180 degrees.

4. After removing the gingerbread from the oven tray, combine the water with the sugar and heat over medium heat until the sugar melts.

5. After cooling the syrup, add a few drops of lemon juice and use the syrup obtained to syrup the gingerbread on the tray. Let the cake cool before serving.


Ingredients for syrup:

1. Combine the dry ingredients for the gingerbread cake on the tray: flour, baking soda, baking powder, salt, cinnamon, ginger powder, clove powder. In addition, add the grated lemon peel.

2. Separately, beat the butter with the eggs and the sugar until you get a frothy and fluffy consistency, about 5 minutes. Then add the molasses or maple syrup, then incorporate the dry ingredients in several rounds, alternating with the milk.

3. Pour the gingerbread composition on the tray in a cake pan or cake greased with butter and level, then bake the cake for 35 minutes at 180 degrees.

4. After removing the gingerbread from the oven tray, combine the water with the sugar and heat over medium heat until the sugar melts.

5. After cooling the syrup, add a few drops of lemon juice and use the syrup obtained to syrup the gingerbread on the tray. Let the cake cool before serving.


Low-carb, sugar-free, gluten-free gingerbread

Gingerbread is invariably associated with Christmas. Although I was never a fan, still for the sake of the holiday, I always prepared it with the children. This year I decided to make a choice healthy, sugar-free, gluten-free And with minimum carbohydrate content. I studied several recipes on the net and improvised my version. I didn't put any growth agent, and the gingerbread came out tender, crunchy and fragrant, I really liked it. I used a spice mix that contains cinnamon, cloves, ginger and nutmeg. If you don't have one, I recommend using at least cinnamon to have a Christmas flavor. It becomes even better in taste after 1-2 days.

For about 40 pieces

  • 150 g butter
  • 50 g cream cheese
  • 1 or
  • 60 g Green Sugar
  • 2 teaspoons grated lemon peel
  • vanilla
  • 2 teaspoons gingerbread mix (or just cinnamon)
  • 200 g of almond flour
  • 80 g coconut flour

In a bowl, beat the butter at room temperature, the cream cheese, the egg, the sweetener and the flavors with the mixer. Add almond and coconut flour, forming a dough like plasticine, not very sticky, but quite crumbly. If necessary, add a little coconut flour. Leave to cool for about half an hour.

Preheat the oven to about 170 degrees C.

Spread the dough between 2 baking sheets and cut into the desired shapes.

The gingerbread is taken with a thin knife and transferred to a tray on another baking paper.

Bake for about 10-12 minutes, until the edges are slightly browned. Be careful not to burn yourself. Remove from the pan with a knife and transfer to a grill to cool. The gingerbread is kept in tin boxes with lids.

TOTAL: 555 grams, 2720.6 calories, 65.5 protein, 277.7 fat, 35.4 carbohydrates, 46 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Ingredients for syrup:

1. Combine the dry ingredients for the gingerbread cake on the tray: flour, baking soda, baking powder, salt, cinnamon, ginger powder, clove powder. In addition, add the grated lemon peel.

2. Separately, beat the butter with the eggs and the sugar until you get a frothy and fluffy consistency, about 5 minutes. Then add the molasses or maple syrup, then incorporate the dry ingredients in several rounds, alternating with the milk.

3. Pour the gingerbread composition on the tray in a cake pan or cake greased with butter and level, then bake the cake for 35 minutes at 180 degrees.

4. After removing the gingerbread from the oven tray, combine the water with the sugar and heat over medium heat until the sugar melts.

5. After cooling the syrup, add a few drops of lemon juice and use the syrup obtained to syrup the gingerbread on the tray. Let the cake cool before serving.


Gingerbread spices

The other day, when I posted the recipe for chocolate-filled cookies, you asked me how I make gingerbread spices.

I got the recipe from a friend in Germany, who made a simply divine gingerbread.

I prepared the spice mix for gingerbread according to her recipe, year after year, and today I propose the recipe for this fragrant mix of spices for a gingerbread as in stories. The gingerbread spice is also an excellent and unique holiday gift.

Gingerbread Spices & # 8211 Ingredients (approx. 60 g)

  • 40 g cinnamon (ground or stick)
  • 5 g cloves
  • 2 g star anise
  • 2 g ienibahar boabe
  • 2 g ground nutmeg
  • 3 g cardamom pasta
  • 1 g coriander berries
  • 3 g ground ginger

Gingerbread spices & # 8211 How to prepare

  • For starters, I want to recommend you use cinnamon stick, much more fragrant than already ground cinnamon. Unfortunately, I missed it when I made the mixture, so I was forced to use ground cinnamon.
  • Put a non-stick pan on low heat, do not grease the pan with anything, and when it has heated up, add the coriander seeds, cinnamon stick (if you use a stick) crushed cardamom pods, allspice, star anise and cloves.
  • Mix the spices, on a very very low heat, continuously, for 30 seconds, no more. Why do we do this? Because the spices, in contact with the heated pan, release their aroma, and the mix will be extremely fragrant. Be very careful not to burn them! The spices only need to be heated, so after you feel that a strong aroma begins to emanate, put out the fire and take them out of the pan immediately.

  • We put the spices in the mortar and grind them until we get a very fine powder (the process can take a while, depending on the physical strength, the type of mortar used and the speed). If you can't get a fine powder just with the mortar, mix the mixture on a robot, at a medium speed, in 3-4 seconds.
  • Mix the ground spices with the powdered ginger, nutmeg and cinnamon (if we use already ground cinnamon).
  • We move the gingerbread spice into jars and close them tightly.

Gingerbread and biscuit recipes for which I recommend these spices:


Ingredients for syrup:

1. Combine the dry ingredients for the gingerbread cake on the tray: flour, baking soda, baking powder, salt, cinnamon, ginger powder, clove powder. In addition, add the grated lemon peel.

2. Separately, beat the butter with the eggs and the sugar until you get a frothy and fluffy consistency, about 5 minutes. Then add the molasses or maple syrup, then incorporate the dry ingredients in several rounds, alternating with the milk.

3. Pour the gingerbread composition on the tray in a cake pan or cake greased with butter and level, then bake the cake for 35 minutes at 180 degrees.

4. After removing the gingerbread from the oven tray, combine the water with the sugar and heat over medium heat until the sugar melts.

5. After cooling the syrup, add a few drops of lemon juice and use the syrup obtained to syrup the gingerbread on the tray. Let the cake cool before serving.


Ingredients for syrup:

1. Combine the dry ingredients for the gingerbread cake on the tray: flour, baking soda, baking powder, salt, cinnamon, ginger powder, clove powder. In addition, add the grated lemon peel.

2. Separately, beat the butter with the eggs and the sugar until you get a frothy and fluffy consistency, about 5 minutes. Then add the molasses or maple syrup, then incorporate the dry ingredients in several rounds, alternating with the milk.

3. Pour the gingerbread composition on the tray in a cake pan or cake greased with butter and level, then bake the cake for 35 minutes at 180 degrees.

4. After removing the gingerbread from the oven tray, combine the water with the sugar and heat over medium heat until the sugar melts.

5. After cooling the syrup, add a few drops of lemon juice and use the syrup obtained to syrup the gingerbread on the tray. Let the cake cool before serving.


Gingerbread spices

The other day, when I posted the recipe for chocolate-filled cookies, you asked me how I make gingerbread spices.

I got the recipe from a friend in Germany, who made a simply divine gingerbread.

I prepared the spice mix for gingerbread according to her recipe, year after year, and today I propose the recipe for this fragrant mix of spices for a gingerbread as in stories. The gingerbread spice is also an excellent and unique holiday gift.

Gingerbread Spices & # 8211 Ingredients (approx. 60 g)

  • 40 g cinnamon (ground or stick)
  • 5 g cloves
  • 2 g star anise
  • 2 g ienibahar boabe
  • 2 g ground nutmeg
  • 3 g cardamom pasta
  • 1 g coriander berries
  • 3 g ground ginger

Gingerbread spices & # 8211 How to prepare

  • For starters, I want to recommend you use cinnamon stick, much more fragrant than already ground cinnamon. Unfortunately, I missed it when I made the mixture, so I was forced to use ground cinnamon.
  • Put a non-stick pan on low heat, do not grease the pan with anything, and when it has heated up, add the coriander seeds, cinnamon stick (if you use a stick) crushed cardamom pods, allspice, star anise and cloves.
  • Mix the spices, on a very very low heat, continuously, for 30 seconds, no more. Why do we do this? Because the spices, in contact with the heated pan, release their aroma, and the mix will be extremely fragrant. Be very careful not to burn them! The spices only need to be heated, so after you feel that a strong aroma begins to emanate, put out the fire and take them out of the pan immediately.

  • We put the spices in the mortar and grind them until we get a very fine powder (the process can take a while, depending on the physical strength, the type of mortar used and the speed). If you can't get a fine powder just with the mortar, mix the mixture on a robot, at a medium speed, in 3-4 seconds.
  • Mix the ground spices with the powdered ginger, nutmeg and cinnamon (if we use already ground cinnamon).
  • We move the gingerbread spice into jars and close them tightly.

Gingerbread and biscuit recipes for which I recommend these spices:



Comments:

  1. Akinorisar

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  2. Jeramie

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  3. Cerdic

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  4. Liko

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  5. Leal

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