МЕДОВЫЕ Пряники | Всегда МЯГКИЕ и ВКУСНЫЕ | Лучшее МЕДОВОЕ ТЕСТО

Honey Gingerbread Recipe. Honey Dough. Ginger-Honey Dough. Gingerbread Honey Gingerbread. Gingerbread is always soft and delicious. These gingerbread cookies go well not only with tea, but also with icing or frosting. RECIPE: Sugar - 200 g Eggs - 3 (Large Category CO) Honey - 200 g Butter 82% - 200 g Flour - 650-750 g (Start with 650 g and gradually add) Spices - Cinnamon 2 tsp, Ginger - 1 tsp. (You can add any spices you like. You can replace the spices with vanilla, which will make the dough lighter.) Salt - 0.5 tsp Baking Soda - 1 level tsp. Bake at 180°C (350°F) for 10 minutes. I bake on a perforated baking mat for a beautiful backing. The dough can be stored in the refrigerator for 3 months. The gingerbread can be stored for 6 months. Store the gingerbread immediately after baking in a lidded container or bag. If the dough cracks when rolled out, there's too much flour. If the gingerbread spreads or deforms, there's not enough flour. The mixture must be hot when pouring in the eggs and sugar so that the sugar grains dissolve. Sugar won't cause the eggs to curdle. You can replace the honey with invert syrup and the butter with margarine, BUT the gingerbread won't be as tasty. Low-quality margarine can also reduce the dough's quality and shelf life. Gingerbread Dough:    • Пряничное тесто / Пряники / Козульное Тест...   White Gingerbread:    • Пряничное Тесто/ Пряники / Белые Пряники /...   Icing and Consistencies:    • Айсинг Белковая Глазурь для Пряников/Конси...   Gingerbread Brownies:    • Пряники БРАУНИ | Шоколадные Пряники | ОЧЕН...   Gingerbread Filling and Coating:    • Заливка обмазка пряника / Покрытие пряника...   Music: SOLO ACOUSTIC GUITAR by Jason Shaw https://freemusicarchive.org/music/Ja... Creative Commons — Attribution 3.0 Unported (CC BY-SA 3.0) BY 3.0) Free Download / Stream: https://www.audiolibrary.com.co/jason... Music promoted by Audio Library    • SOLO ACOUSTIC GUITAR – Jason Shaw (No Copy...   Partnerships and Advertising: [email protected]