Recipe for printed gingerbread with burnt sugar
Recipe for Printed Gingerbread with Burnt Sugar
Ingredients:
100 g of burnt sugar,
150 g of sugar for the syrup,
100 g of butter,
150 g of boiling water,
420-450 g of wheat flour,
1 tsp of baking soda,
2 tsp of spices.
Preparation:
Turn on the kettle ahead of time so that the water is as hot as possible when the caramel is ready.
Pour the sugar into a heavy-bottomed saucepan and set it over low heat. After a few minutes, the sugar will begin to melt. To ensure a more even melting process and to stir the sugar, shake the saucepan by the handles. Stirring with a spoon or spatula may create lumps of caramel that will be very difficult to dissolve later.
The sugar will melt and turn into a beautiful, rich caramel color. A bluish smoke will appear. At this point, pour in the boiling water. Do this very carefully, in small batches, close to the side of the pan, to avoid scalding your hands, as the steaming process is very intense. Splashes and steam will fly in all directions. Therefore, I recommend using a saucepan rather than a frying pan. The high sides will protect against hot splashes.
Add the remaining sugar. Cook, stirring, over low heat until completely dissolved.
Add the butter and spices. Stir until the butter has completely melted. Remove from heat and cool the mixture to room temperature.
Mix the flour with baking soda. Sift. Knead the dough. Adjust the consistency of the dough with flour. It shouldn't be too tight or too soft.
Wrap the dough in a plastic bag and let it rest for 15 minutes.
SHAPING
There are two ways to shape the gingerbread:
Dry-shaping. Dust a gingerbread board with flour or potato or cornstarch. Dust the dough piece with flour before shaping to prevent it from sticking.
Wet-on-wet. Grease the inside of the gingerbread board with vegetable oil. The dough does not need any further processing.
For unfilled gingerbread:
Cut a piece of dough the correct weight for your board and roll it out with a rolling pin.
Press the dough into the mold with your hands, tapping it thoroughly with your hand so that the design cut into the board is exactly replicated on the gingerbread.
Roll the rolling pin over the board to smooth the bottom of the gingerbread. Remove any excess dough with a knife.
For each board, the recommended dough weight for making one unfilled gingerbread is listed on texturra.ru. If you use pieces of dough of the specified weight, the excess dough will not bleed over the edges.
KNOCKING OUT
Pull the edges of the gingerbread away from the baking board by 0.5-1 mm. This will make it easier to remove.
Turn the baking board over and gently lift the edge of the gingerbread to release it from the mold. Allow it to fall under gravity onto a parchment-lined baking sheet.
BAKING
Leave about 5 cm between the gingerbread pieces on the baking sheet, as they will continue to rise in the oven.
To ensure the design holds well, place the baking sheet in the oven at maximum temperature (220-250 degrees Celsius, depending on your oven) for 3 minutes. Then, open the oven door for 20-40 seconds to release the strong heat, and reduce the temperature to 170 degrees Celsius. Bake for 5-15 minutes, depending on the size of the gingerbread.
Remove the baking sheet with the hot gingerbread from the oven. After a few minutes, remove the gingerbread from the oven once it has firmed up. Removing the gingerbread immediately can damage or break it.
Once the entire batch is ready, you can glaze it.
GLAZING
In a saucepan over medium heat, bring 100 grams of sugar and 40 grams of water to a boil. Once boiling, reduce the heat to low and simmer for another minute.
Apply the hot glaze quickly with a brush onto all sides of the gingerbread. Dry on a wire rack at room temperature.
The glaze hardens quickly and, after 10-15 minutes, develops a beautiful matte, slightly whitish coating on the gingerbread, protecting it from drying out. The glaze will fully harden within a few hours.
Please note: undercooked sugar glaze will not harden on gingerbread; it will remain sticky and translucent. Overcooked glaze will harden into a thick, white, opaque layer, obscuring the beautiful texture.
If you leave the gingerbread in a tin or glass jar for 24 hours, the filling will soak into it, the spices will open up, and the gingerbread will become even more delicious.
Enjoy your meal!
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