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Bakery products

Lean gingerbread honey


Ingredients for Cooking Lean Honey Gingerbread

Dough:

  1. Wheat flour 250 grams
  2. Sugar 100 grams
  3. Honey 1 tablespoon
  4. Distilled pure water 50 milliliters
  5. Baking soda 1 teaspoon
  6. Cinnamon 1 gram
  7. Clove 1 gram
  8. Vegetable oil (for form) 1 tablespoon

Syrup:

  1. Sugar 200 grams
  2. Distilled pure water 70 milliliters
  3. Honey 2 tablespoons
  4. Vanilla Sugar 1 sachet (15 grams)
  5. Vegetable oil 1 tablespoon
  • Main ingredients: Flour, Honey
  • Serving 1 serving
  • World Cuisine

Inventory:

Oven, Stewpan, Tablespoon, Teaspoon, Measuring cup for water, Fine mesh strainer, Deep bowl, Wooden kitchen spatula, Cutting board, Non-stick baking dish with a diameter of 21:32 centimeters, Baking brush, Wooden skewer, Stove, Kitchen towel , Silicone kitchen spatula, Kitchen knife, Dessert plate

Preparation of Lean Honey Gingerbread:

Step 1: prepare the dough.

To start, turn on and preheat the oven up to 200 degrees Celsius. After pour in the deep stewpan the right amount of granulated sugar and add honey to it. Then using a measuring cup, pour 50 milliliters of pure distilled water into the same container. We turn on the stove to the smallest level and put a stewpan with ingredients on it. Stirring them with a wooden kitchen spatula, bring the components of the dough to a boil. When the mixture boils in a saucepan, remove the container from the stove, put it on a cutting board laid on the kitchen table, and let the sugar-honey syrup cool to room temperature. While the sweet mass cools, sift the wheat flour into a deep, dry bowl with a fine mesh sieve. Then, in the saucepan with the cooled syrup, we introduce the right amount of baking soda, a little cinnamon and cloves. Mix the ingredients with a tablespoon until smooth and transfer the aromatic mixture into a bowl with sifted flour. Knead a homogeneous dough of medium density. Mix the ingredients thoroughly so that there are no flour knocked down lumps.

Step 2: bake a lean honey gingerbread.

We take a small non-stick baking dish with an approximate diameter of 21:32 centimeters and using a baking brush, grease it with 1 tablespoon of vegetable oil, not forgetting about the inside of the sides. Helping ourselves with a tablespoon, we transfer the honey dough into a form prepared for baking, it is desirable that its thickness be no more 1 - 1,5 centimeters. We check whether the oven has warmed up to the desired temperature and only after that we send it still raw honey ginger, setting the mold on the middle rack. Bake dessert 20 - 25 minutes.

Step 3: prepare sugar syrup.

In 15 minutes until the carrots are ready, we start preparing sugar syrup, take a deep saucepan, pour the right amount of granulated sugar into it, pour in pure distilled water and add honey. We put the capacity on the stove, turned on at the smallest level. Bring the ingredients to melting and boiling, stirring them with a wooden kitchen spatula. After boiling, add vanilla sugar, vegetable oil to the liquid mass, boil the syrup for 1 - 2 minutes or until it changes color from a pale yellow tint to a cream tint. Then remove the stewpan from the stove, put on the countertop and let the syrup cool slightly.

Step 4: bring the dessert to full readiness.

In 20 - 25 minutes after the form with the dough has been put in the oven, it is worth checking the readiness of baking. We put the tip of the wooden skewer into the pulp of the gingerbread and get it out, if the wooden stick is wet, let the dessert come to full readiness in the oven 5 to 7 minutes. If the skewer is dry, remove the mantle from the oven, holding it with a kitchen towel, and put it on a cutting board laid on the kitchen table. Immediately after this, pour the hot pie with slightly cooled syrup. We distribute the viscous aromatic mass around the entire perimeter of the mantle using a silicone kitchen spatula. Let the dessert soak in sweet syrup and cool to room temperature. After using a kitchen knife, we cut the gingerbread into portioned pieces right in the form, lay them out on dessert plates and serve.

Step 5: serve lean honey gingerbread.

Lean honey gingerbread served at room temperature. Since this type of dough becomes a little harsh after cooling, it is better to soak the dessert with a sweet, viscous honey-sugar syrup, it will keep the baking soft the next day. Savoring this yummy is pleasant along with a fresh seagull, under a cup of brewed coffee or with a glass of compote. Enjoying sweets on fasting days is possible! Cook with love! Enjoy your meal!

Recipe Tips:

- - Do not change the proportion of honey, which is indicated in the recipe for the preparation of the dough, from the excess of this ingredient, the dessert can become very dry and hard!

- - During the preparation of sugar syrup for pouring gingerbread, instead of vanilla sugar, you can use liquid vanilla extract, and instead of vegetable oil, corn or olive oil.

- - If desired, soaked and chopped dried fruits, such as dried apricots, prunes, dried banana, figs and many others, can be added to this type of dough.