Скачать с ютуб Traditional Recipe: How to Make and Mold Gingerbread Cookies with wooden molds в хорошем качестве

Traditional Recipe: How to Make and Mold Gingerbread Cookies with wooden molds

Recipe Russian molded honey pryaniki (gingerbread)   Ingredients: Sugar -150 g. 2 eggs Butter - 100 g. Soda-1 teaspoon Honey - 5 tablespoons (150 g.) Flour, wheat Flour - 470-500 g Powdered flavors (spices)-1-2 teaspoons ⠀ Prepare your dough: Mix honey, sugar, butter, and a pinch of salt in a bowl, then heat it over a water bath. Stir it until it's smooth and the sugar dissolves, this process will take around 10 minutes. Remove from fire. After 3-5 minutes, when the kneaded dough is slightly cooled (no less than 70C), add about 100 g of flour and spices. Mix intensively so that there would be no lumps. Then remove it from the stove. After 3-5 minutes when the mixture is slightly cooled, add about 100 g of flour and spices. Mix intensively so there are no lumps. Let it cool and then add the eggs. Add flour in portions, this is done because the quality of flour and other ingredients is not the same for every person. You cannot say how much flour you will need that's why it's better to add less flour than it is stated in the recipe. If the dough is too soft you can add more flour. Knead dough tight enough so that it holds the shape, but it should be possible to further knead it with hands without extra effort. You should get a single lump of uniform structure, pleasant to touch. It's important to not add too much flour, or the dough will be difficult to shape and the gingerbread could crack or be too hard. If the dough is too soft it will stick to the mold and the pattern will not look good. Pay extra attention to the dough consistency! This is one of the most important steps when you want to bake delicious a beautiful patterned gingerbread. BAKING Leave about 5 cm between the pieces of gingerbread on a baking sheet, because they will enlarge in the oven even more. Bake the gingerbread immediately, do not let it lay around. To make the pattern well-preserved bake the gingerbread in a pan. First, bake the gingerbread at 250 degrees for 3 minutes, then open the door for 20 to 40 seconds, so the heat can come out. After that, reduce the heat to 170 degrees and bake it for 5 to 15 minutes depending on the size of the gingerbread. When the gingerbread is ready it can be covered in icing. If you leave the gingerbread, for a day, to rest in a glass jar or a tin the gingerbread will be even better and taste more delicious.