Ginger-honey dough for the gingerbread and gingerbread house - how to make the dough for the gingerbread, step by step recipe photos
I want to share a very simple recipe pastry for New Year and Christmas baking. This choux dough for gingerbread is very bright honey flavor with a train of cinnamon and ginger. Baking from it turns incredibly delicious, airy, soft and fragrant. I cooked Christmas gingerbread house, which turned out just the magic of this test. Sharing a proven recipe with step by step to make a photo, illustration.
So, we need:
- sugar - 150 grams;
- med - 150 gram;
- butter or spread cream rastitelnyy- 50 grams;
- the water (hot water) - 6 Art. spoons;
- egg - 1 pc;
. - soda - 1 teaspoon (no mountain view);
- vodka - 1 tbsp. a spoon;
- ground ginger - 0, 5 teaspoons;.
- Powdered cinnamon - 0, 5 teaspoons;.
- wheat flour in / s - 250-300 grams (how many will take the dough).
How to cook the dough for the gingerbread with honey
The first thing you need to do starting to cook, it is to pour sugar into a saucepan and send it to the fire. Stirring constantly, over low heat, let caramelized sugar. He should get a caramel color and a pleasant aroma.
When the sugar has melted, add the boiling water. Pour boiling water in small portions, on a spoon, the mixture is homogeneous. There also add the butter or cream-vegetable spread. I used the spread as a combination of vegetable and animal fats makes it more delicious pastries, in my opinion.
Add the honey, stirring vigorously. It is necessary that he is dissolved and the mixture is uniform.
Prepare spices: ginger and cinnamon in the form of a hammer. They give baking a magical flavor.
Pour the spices to the dough. Add part of sifted wheat flour. Flour, pre-sift. I do this a couple of times to saturate the flour with oxygen. Batter mix and turn the heat off. Leave a choux dough cool slightly.
After cooling, to drive an egg.
Shuffle. Add a spoonful of baking soda and vodka. Dough will immediately start interacting with these components and bubbles appear.
Add the remaining flour, mixing honey dough for gingerbread. When it ceases to stick to hands, you can put it on your work surface with flour and knead a few more minutes.
Choux dough for gingerbread and gingerbread house should not be elastic and tight. It should be soft, but does not stick to hands. In the photo below clearly visible structure of the dough.
The dough is cooled at room temperature, since it is still warm after kneading. Then send in the freezer for half an hour. After that honey dough for gingerbread ready for baking and working with him. It is so fragrant and delicious, that during cutting gingerbread child is constantly asking to try the test. ???? Have a nice holiday and delicious pastries!