Tula gingerbread — recipe

Tula gingerbread — recipe

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Homemade Tula gingerbread is a delicate delicacy with a fabulous aroma of biscuit, honey, cinnamon and fruit jelly. We publish the most successful recipe – it is optimal for cooking at home.

Tula gingerbread is famous for its marble glaze crust, characteristic spicy aroma and delicate jam filling. To bake such a product, you need to know the culinary nuances responsible for the special taste of baking. Now you will know the secrets of creating the famous gingerbread.

Ingredients
500 gr. sorrow;
150 gr. the sahara;
150 gr. honey’s;
2 eggs;
75 gr. butter;
1 teaspoon baking soda;
1 teaspoon ground cinnamon powder;
0.5 tsp ground cardamom, nutmeg (pinch);
300 gr. jam from plums (for stuffing).
Glaze:

100 gr. the sahara;
30 ml of water.
Preparation
In a deep pan, break 2 eggs, shake the mass with a whisk. There also put the butter, honey and sugar. Lower the spices into the pot: cinnamon, cardamom, nutmeg. Behind them is a teaspoon of baking soda. The container with the contents should be heated in a water bath. To do this, put our pan in another pan, where the water will heat up and boil. Warm in the bath should be at least 10 minutes. The mass should melt. The dough will become liquid, and the components will mix together.

Sift the flour, making it airy, and add to the pan with the contents in small portions until the dough is even hotter. Stir until smooth to avoid lumps. Next, pour the flour on the table and put the dough there, which should get thick. The mass should be rolled, sprinkling with flour (be careful if you overdo it with flour, the carrot will be dry).

As a result of boning you will get a lump of dough with the consistency of plasticine. Divide it into 2 parts and wrap each of them in cellophane. Remove the dough in the refrigerator for 30 minutes (ideally, you can put the mass in the cold at night). Roll out the frozen dough with a rolling pin according to the size of the baking dish (thickness not more than 1.5 cm). On the surface, apply a thick layer of jam. The second part you need to roll well but the jam is not to put, and to cover this layer with the first part.

Uneven edges can be cut with a knife. In a baking dish, you should lay the parchment, then carefully put back piece. By the way, the cropped edges are then used as decoration tops decor (curls, flowers, patterns, etc.). Heat oven to 180C and bake gingerbread for 40 minutes. Time may vary since all ovens have different capacity.

How to check the gingerbread on readiness. After 25 minutes after the start of baking the product will rise, and then acquire a noticeable blush. The last few minutes the product will change light color to brown. Do not worry, the dough does not burn – dark brown color – the characteristic color of Tula gingerbread. Click on the cakes: it’s going to be tight and does not Flex, slightly springy.

Remove the gingerbread from the oven — let it cool down, and in the meantime we will make the glaze. In a container pour sugar, fill with water. Cook the sweet mass, stirring constantly. It should boil for 2 minutes. Rather, cover the surface of the product with this glaze until the syrup froze. Then wait a: baking must a bit to stand up, fully cool down. You will get almost one and a half kg of delicious Tula gingerbread!

The product will be delicious both in the first hours and in a few days. To treat remained soft, wrap in foil. So, the spicy aroma of baking will remain, it will not become stale. Homemade gingerbread is so delicious that during tea it is impossible to break away from it. Wonderful culinary experiences and Bon appetit!
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