Delicious and fragrant honey gingerbread in a steamed multicooker.

Tula gingerbread is perhaps the most famous variety of Russian printed gingerbread. There is probably no person in Russia who has not tried the Tula gingerbread or at least has not heard about it. But few people know what can be baked. That is what we are going to do now.

I note that the Tula gingerbread, baked in a slow cooker, is not very similar to its "store" counterparts. According to this recipe, it comes out tall and lush, more like a pie, but with an indescribable "Tula" taste. Yes, you can, of course, make this gingerbread very similar to the usual one by spreading the dough in a thin layer on the bottom of the multicooker. But I decided to take a different path this time. Watch, repeat (or do it your own way :), try and rate!

Recipe for Tula gingerbread in a slow cooker.

50 grams of honey or three tablespoons
120 grams of granulated sugar
two eggs
one hundred grams of butter
two cups of flour or 260 grams
one teaspoon of soda
half a teaspoon of cinnamon

For layer:

Strawberry jam

For sprinkling:

powdered sugar

How to cook Tula gingerbread in a slow cooker:

We put all the ingredients for the gingerbread in a deep bowl, except for flour, and put it on water bath. I just had a boiling pot of water.

Stir with a spoon until smooth until the mass is foamy. Remove the bowl from the water bath.

Add sifted flour, mix well.

We spread the dough Tula gingerbread into a greased multicooker bowl.

We bake Tula gingerbread in a slow cooker within 65 minutes.

After the signal Tula gingerbread in a slow cooker ready!

We get it with a container.

We cut the gingerbread into two or three cakes. I divided it into two cakes, it was necessary for three, especially since the height allowed.

Spread with strawberry or other jam.

We collect the cakes back into the gingerbread.

Sprinkle the top with icing sugar or drizzle with icing.

Cut the Tula gingerbread into portioned pieces and serve with tea. Enjoy your meal!

It turned out the taste and aroma of a real Tula gingerbread. And on the second day it tasted even better.

Butter - 50 grams,
Cocoa powder - 2 tablespoons
Sugar - 140 grams,
Honey - 2 tablespoons,
Wheat flour 2.5-3 multi cups,
Chicken egg - 2 pieces,
Soda - 0.5 teaspoon,
Vinegar,
Vegetable oil - for lubrication,
Sugar or powdered sugar for decoration

Cooking process:

Let's start cooking delicate dessert. To start butter and honey must be melted in a water bath or in a microwave.

Break two chicken eggs into a deep bowl and beat them with a mixer until foam forms. Then add granulated sugar and beat everything together for another 2-3 minutes. Next, mix melted butter with honey and beaten eggs with sugar.

Mix everything well, add cocoa powder and soda slaked with vinegar. And mix everything again.

We add flour. The amount of flour depends on its quality. Knead soft (slightly sticky) and at the same time elastic dough.

Pour 500 ml of water into the multicooker bowl. We place a steamer basket on top and grease it with vegetable oil. We form balls from the dough and put them in a basket tray. It will be good if you leave a small distance between the balls. The dough will expand a lot during steaming. Select the cooking mode "Cooking". Set the time to 35 minutes. No matter what model and power you have, the steam temperature will be the same everywhere. Cooking chocolate gingerbread with honey until the signal.

When the multi-cooker beeps, open the lid. These are such beautiful gingerbread cookies you should get! If desired, gingerbread cookies can be decorated with powdered sugar (so that the powder does not spread, wait until the dessert has cooled). The recipe can be modified. For example, add cinnamon, dry ginger powder, raisins or dried cranberries. And on top, soft steam gingerbread can be poured with sugar or chocolate icing. Or lay in layers and water sour cream, it will turn out a delicious cake from gingerbread.

Per step by step photo thanks to Yulia Astafieva for the recipe.

Bon appetit and good recipes!

Sincerely, Anyuta.

Gingerbread Christmas Gingerbread

50 g sugar, 90 g honey, 1 teaspoon soda, 70 g butter, 1 egg, 270 g flour, 4 teaspoons chopped classic seasoning for mulled wines and Kotanyi punches (about 2/3 of a bag of 10 g), 1/3 teaspoon of grated ginger.

Pound seasonings in a mortar, mix in a bowl with sugar, honey, bring to a boil, remove from heat.

Add soda, then softened butter. Pour in the beaten egg and gradually add the flour, stirring constantly. Knead plastic dough.

Divide the dough into two parts, set aside one part for a while, wrapping it in cling film. Roll out the rest of the dough into a layer 5 mm thick and cut into circles with a diameter of 5–6 cm using a mold or a glass.

Bake in an oiled multicooker pan on the “Baking” mode for 40 minutes. Put the gingerbread cookies to cool, repeat the procedure with the second part of the dough. In the process of baking, the gingerbread cookies increase in size by 1.5 times.

In total, you should get about 14-15 gingerbread cookies.

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As you know, there are many recipes for gingerbread, but today I offer quite a few. unusual option. Let's cook fragrant, tender, soft and very tasty homemade steamed gingerbread in a slow cooker! I am convinced that everyone without exception will like such a delicacy, so feel free to cook and pamper your loved ones with this fragrant homemade pastry.

As part of the dough for gingerbread, which we will steam in a slow cooker, there is not only sugar, but also natural honey. As an aromatic additive, you can choose absolutely any spices to your taste. I have ground cinnamon, cardamom and nutmeg.

AT this recipe homemade gingerbread, a simple multicooker model is used - Scarlett (Scarlett SC-411). Power - 700 W, bowl volume - 4 liters. If you have a more powerful multicooker, feel free to reduce the cooking time for gingerbread. If you don’t have a slow cooker, cook these pastries in a double boiler - the result will be equally good.

Ingredients:

Gingerbread dough:

(280 grams) (100 grams) (90 grams) (80 grams) (1 piece ) (1 teaspoon) (0.5 teaspoon) (0.5 teaspoon) (0.5 teaspoon)

Glaze:

Cooking step by step with photos:

So, for the preparation of soft, fragrant and very delicious gingerbread prepare for a couple necessary products: wheat flour (highest or first grade), natural honey, granulated sugar, one egg medium size, butter, baking soda. In addition, if desired, we use ground spices - cinnamon, cardamom and nutmeg. Ready-made gingerbreads turn out to be self-sufficient on their own, but my family asked me to make them in lemon glaze, for the preparation of which you need lemon juice and powdered sugar.

Gingerbread dough being prepared custard way in a water bath. To do this, we take a suitable dish for the dough and one in which water for a water bath will boil (we immediately put the latter on the stove to warm up). In the first saucepan we put butter, natural honey, granulated sugar, a raw egg and spices.

We put everything in a water bath and heat until all the ingredients are completely dissolved - about 10 minutes. All this happens on the stove (I took the pan off for a photo). Now add baking soda to the hot mixture and stir.

Without removing the dishes from the water bath, sift a glass of wheat flour into it and mix everything with quick movements. This is how we make flour.

It may take a little more or less flour - take enough so that you can sculpt gingerbread cookies. It is quite soft, but it does not float in the hands. As the dough cools, it becomes thicker and holds its shape better, so it is advisable to let it cool completely (although I personally mold the blanks while still warm).

We make gingerbread balls - in total I get 12 pieces, which I cook in a slow cooker for a couple in two steps. I have just 6 pieces in my steam cooking insert. There should be enough space between the blanks, as the gingerbread cookies will grow a lot during cooking. While we are sculpting the balls, pour a couple of glasses of boiling water into the multicooker container, close the lid and turn on the Steamer mode. We place the insert with the blanks in the slow cooker and cook 1 batch for 25 minutes, along the way we will also stick 6 balls and we will also steam them in the same way for the same amount of time.

Today I will tell you how to cook gingerbread with icing in a slow cooker with your own hands.

Homemade gingerbread with icing self made- it's not just another sweet! For many, the taste of this pastry is a reminder of such wonderful holidays as Christmas and Happy Easter. And it doesn't matter if these are Christmas gingerbread or Easter ones, because their taste does not change, unlike the external design! This is where fantasy can run wild. And for creative people, such a pastime will be just a godsend, followed by a sweet present.

Gingerbread cookies in a slow cooker are very fragrant, thanks to the addition of essential ingredients. flavor additives: it's ginger and, of course, cinnamon with cocoa powder. Such a variety of flavors gives simply excellent results! But the main advantage of these gingerbread cookies is their soft and delicate texture. They are completely non-solid and resemble real gingerbread cookies! Once you try them once, you won't be able to stop!

Ingredients for gingerbread

For test:

Ginger - 1 teaspoon;
Cinnamon - 1 teaspoon;
Cocoa powder - 2 tablespoons;
Chicken egg - 1 piece;
Creamy margarine - 80 grams;
Sugar sand - 1 tbsp.;
Baking powder - 1 teaspoon;
Wheat flour - 3 tbsp. (approximately).

For icing sugar:

Chicken protein - 1 piece;
Powdered sugar - 1 tbsp.;
Lemon juice - 1 drop ( lemon acid- a pinch);
Food coloring - optional.

Servings – 5;
Total number of gingerbread – 11;
Time for preparing- 2 hours.

Dry ingredients should be separated from liquid ones, but one small condition should be taken into account: we will still add granulated sugar to margarine and chicken eggs, so these two ingredients will be much easier to combine.

Dry ingredients, namely: cinnamon, ginger, cocoa powder, baking powder and wheat flour, mix in a deep bowl.

Alternately combine the contents of the two bowls. We add dry products in portions to the main ones and knead the dough. First with a tablespoon.

Now you can use your hands to prepare an elastic dough that does not stick to your hands. wheat flour keep adding until the dough is comfortable to work with. The ingredients are listed maximum amount, the use of which may be affected by the size of the egg.

We roll out the dough and cut out gingerbread cookies of any shape. Since in this recipe we are preparing Easter gingerbread cookies, their shape will also look like a chicken egg. For lack of a suitable shape, you can cut the workpiece manually or using a stencil.

We place the gingerbread cookies in the multicooker pan. Baking mode, 15 minutes on each side. The readiness of the gingerbread should be checked with a fork, sometimes it may take a little longer, it all depends on the power of the multicooker.

Icing for gingerbread

While the finished gingerbread is cooling, you can start preparing the icing, for this you need to beat the protein with lemon juice or acid, portionwise adding to them powdered sugar. The resulting icing should hold its shape, not drain from the beaters, but not be too thick, rather, resemble sour cream.

You can add to the glaze, if desired. food coloring and create small culinary masterpieces relying on your own imagination and mood. If the gingerbread turned out to be uneven, their surface and edges can be leveled with a medium grater. Ready gingerbread it is worth letting it brew in the refrigerator for a couple of hours, until the glaze is completely solidified.

After, you can serve sweetness to the table.