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Print Recipe
Gingerbread with Boiled Condensed Milk Recipe
Fragrant, soft and very, very tasty gingerbread.
Cook Time 60 minutes
Servings
Ingredients
Gingerbread dough:
Glaze:
Cook Time 60 minutes
Servings
Ingredients
Gingerbread dough:
Glaze:
Instructions
  1. Spices that need to be ground whole in a mortar and sift. Spices to choose to taste, maybe not all of you love them from the ones I listed. Sugar, eggs, oil, soda, spices and honey mix and put in a water bath for 10 minutes stirring occasionally, the mass will foam.
    Spices that need to be ground whole in a mortar and sift.
Spices to choose to taste, maybe not all of you love them from the ones I listed.
Sugar, eggs, oil, soda, spices and honey mix and put in a water bath for 10 minutes stirring occasionally, the mass will foam.
  2. In the hot mass add a glass of sifted flour and knead well. Cool.
    In the hot mass add a glass of sifted flour and knead well. Cool.
  3. In the cooled dough, add the rest of the flour and knead a non-thick, elastic dough.
    In the cooled dough, add the rest of the flour and knead a non-thick, elastic dough.
  4. Divide the dough into two parts ( I have one part more per 100 g), roll out a large part of the dough on the baking paper about the size of 35 cm in length and 27 cm in width, transfer together with the parchment on a baking sheet, to grease with condensed milk, but not to the edge. Instead of condensed milk can be used jam, jam.
    Divide the dough into two parts ( I have one part more per 100 g), roll out a large part of the dough on the baking paper about the size of 35 cm in length and 27 cm in width, transfer together with the parchment on a baking sheet, to grease with condensed milk, but not to the edge.
Instead of condensed milk can be used jam, jam.
  5. The remaining dough is rolled out on baking paper a little smaller than the first piece of dough. Transfer it to the cake with boiled condensed baking paper up, remove the paper. Pinch the edges. Bake in a preheated 180 degree oven for 15-20 minutes. When it starts to blush-ready.
    The remaining dough is rolled out on baking paper a little smaller than the first piece of dough.
Transfer it to the cake with boiled condensed baking paper up, remove the paper.
Pinch the edges.
Bake in a preheated 180 degree oven for 15-20 minutes.
When it starts to blush-ready.
  6. For glaze mix water and powder, bring to a boil, boil for a couple of minutes and cover with hot syrup hot gingerbread. Allow to cool completely.
    For glaze mix water and powder, bring to a boil, boil for a couple of minutes and cover with hot syrup hot gingerbread.
Allow to cool completely.
  7. Cooled Mat cut into pieces the size of your choice. Enjoy your tea!!!
    Cooled Mat cut into pieces the size of your choice.
Enjoy your tea!!!

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