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Now I will contradict a little what Mr. Chef Maniac said, but it is not the rule. The dance says that the dough must be prepared the night before because it is a bit difficult to work, being a bit sticky, it must be put in the fridge for a few hours. I did exactly as the dance said, but the dough did not seem very sticky but only good to spread when I finished kneading it! Here, I say, it depends on the flour, how dry it is. However, when I took it out of the fridge I found it very hard and very difficult to work with it cold and I wish I had worked with it when I had finished kneading it. But let's get over it, if you think it's strong enough to stretch it and it doesn't stick too much to your hands, then you can make the cakes right now, if not, refrigerate it for a few hours.
We proceed as follows:
Put 200 g of sugar in a saucepan with a thick bottom and caramelize it until it acquires a golden color - rust. Be careful not to burn it too hard!
Remove the pan from the heat and pour the warm water over the burnt sugar all at once, protecting your face and standing as far away from the pan as possible, because splashes will jump!
We set it aside to cool.
Separately mix the 3 yolks with 200 g of sugar until they become like a cream (you don't have to mix very much, just enough to incorporate the sugar).
Add lard or butter (at room temperature) then put the milk in a cup and dissolve the ammonia in the milk.
Add the milk, cinnamon and flour gradually, chewing at first with a wooden spoon (or even with a mixer) then knead with your hands until you get a harder dough that can be easily handled. I got approx. 900 gr of flour, but if you dream it seems necessary, put the rest up to 1 kg!
As I said above, if it doesn't stick to your hands terribly, we can work it at this moment, (if not, we put it in the fridge), that is, we dust the surface of the table with flour (not a lot), we cut pieces of dough and spread it with the facet so as to have a thickness of approx. 0.5 mm.
We cut with different flattened shapes and bake them on the fire according to approx. 10 minutes or until lightly browned. They must be soft in the middle when they are ready!
After baking all the cakes, we can glaze them nicely with egg white glazewhich is done as follows:
Beat the egg whites until they harden and become like a foam. Add the powdered and vanilla sugar gradually and mix until you get a very shiny cream, like meringues.
Put this glaze in a plastic bag (not all) and cut it at the top (very little, just enough to take the corner). We start and decorate the cakes as we like, then we sprinkle them with decorative beans or coconut flakes. We place them in a tray to dry the glaze, then we can put them in paper bags or hermetically sealed boxes.
When you are tired of decorating, you can put the rest of the cakes in the bowl with the icing, cover them with a lid and shake them well. They will be well covered by the glaze, then take them out on a plate and leave them at room temperature so that the glaze dries well. For me, these cakes, which were completely covered with icing, were perfectly preserved, they remained soft inside.
The others hardened here and there but were weakened in the following days, being kept in boxes.
That being said, I hope you dare to make gingerbread, at least for the sake of the little ones, who will love to be involved in the decoration!