Gingerbread is known in many CIS countries. Outside these countries, in Europe and America, gingerbread is considered a kind of exotic. They are brought by Asians and Europeans as souvenirs for relatives and friends.
Honey bread is the original name of gingerbread. This Slavic dessert appeared around the XI century.
Housewives baked gingerbread for their husbands and children. They added to gingerbread not only honey, but also slings of berries and fruits.
In the XII century people learned about oriental spices. They also safely began to add them to gingerbread. Hence the new name of the dessert.
It is worth creating gingerbread in the kitchen yourself, they are much better than purchased ones.
Ingredients for the custard base of gingerbread:
- flour – 100 g;
- sugar – 200 g;
- salt – 1/3 tsp;
- milk – 200 ml.
Ingredients of the dough for gingerbread:
- egg – 1 pc;
- vegetable oil – 40 ml;
- flour – 350 g;
- cocoa – 30 g;
- leavening agent – 1 tsp.
Ingredients for the glaze:
- powdered sugar – 130 g;
- boiled cold water – 30 ml;
- vanilla sugar – 8 g.
Preparation of gingerbread:
For the custard base, pour flour with granulated sugar and salt into a bowl. Boil milk in a saucepan, pour it into the loose products. Stir until the mixture becomes homogeneous, without lumps.
While the custard base is cooling, combine the flour with baking powder and cocoa powder.
Pour
the vegetable oil into the cooled base, beat the egg and mix.
Pour the loose products into the choux base and knead the sticky dough with a spatula. Place the dough on a table, sprinkle it with flour and knead it with your hands to
make a slightly sticky and soft dough
.
Roll it out into a 7-8 mm thick layer. Cut out rounds from the dough and place on a parchment-lined baking tray.
Roll out the rest of the dough again and cut out portions of future gingerbread. Bake the gingerbread at 180 degrees for no more than 16 minutes.
To prepare the glaze, mix vanilla sugar in water. Gradually pour the water into the powdered sugar, mix.
Put the glaze and gingerbread in a deep bowl, mix.
Leave the gingerbread to harden in the glaze for an hour.
As a result, we get flavorful and soft homemade gingerbread.
Homemade baked goods have a richer flavor than store-bought gingerbread.
