Как исправить пряничное тесто если много муки

С того момента как мы начали изготавливать деревянные пряничные формы, я оттачивала навыки по приготовлению печатных пряников. Училась сама, искала информацию в книжках и на просторах интернета. Про печатные пряники не так много сказано, информация зачастую противоречивая, поэтому многие ошибки познавала на собственном опыте.

Судя по всему я где-то в начале пути более глубокого познания технологии приготовления печатных пряников, но кое-какими выводами уже могу поделиться. Эти знания пригодятся скорее новичкам и желающим попробовать приготовить свой первый домашний печатный пряник.

Для обзора пряники готовила по рецепту из нашего буклета. Рецептура и подробности приготовления описаны также в блоге на сайте. Для каждого примера я намеренно допускала ошибку в приготовлении и старалась запечатлеть результат для наглядности.

ПРАВИЛЬНОЕ ТЕСТО И ФОРМОВКА

Пряники готовятся заварным способом. Заварку из сиропа с мукой нужно выдержать при комнатной температуре (до 25C) до полного охлаждения, а лучше ночь или сутки. Из остывшей заварки заместить тесто. Сразу разделывать и печь.

Готовое тесто должно получится как размятый пластилин. Как бы его не сжали, оно легко принимает форму, при это не растекается и не сжимается.

Для формования пряника нужно брать равномерно вымешенный кусочек теста, его поверхность гладкая, без заломов и морщин. На разрезе тесто однородное, без расслоений.

С правильным тестом работать одно удовольствие, оно с легкостью формуется при помощи пряничной доски, не крошится, не прилипает.

Тесто и доску нужно слегка припылить мукой (сухой способ формовки) и тщательно вдавить подушечками пальцев, чтобы весь рельеф пропечатался. Постучать ладошкой по поверхности, чтобы пряник полностью принял форму доски.

При выемке пряник легко выходит наружу от легкого однократного удара доской об стол.

Готовый пряник слегка подрастает в объеме. Получается без трещин, мягкий и с пористой структурой.

ОШИБКА — ТЕСТО НЕОДНОРОДНОЕ

Использовать для формовки непромешенное и неоднородное тесто. Возможно это скомканные обрезки.

На поверхности пряника видны канавки и расслоения, а внутри — пустоты (их можно увидеть на разрезе готового изделия).

В духовке при росте теста узкие канавки превращаются в большие трещины. Пряник теряет свою красоту.

Распространены ошибки связанные с количеством муки.

МАЛО МУКИ В ТЕСТЕ

Недостаток муки в тесте приводит к тому, что оно сильно тянется. При этом сложно вынуть пряник из формы: узоры могут помяться, изделие деформируется, либо вовсе залипает внутри.

В духовке пряники из жидкого теста расплываются. Велика вероятность того, что узоров и вовсе не останется – они сотрутся и заплывут.

МНОГО МУКИ В ТЕСТЕ

Если перенасытить тесто мукой, оно получается на ощупь твёрдым, крошится. Его практически невозможно вымешать однородным.

При формовке пряника требуются большие усилия, чтобы вдавить тесто в форму. Внешние дефекты, схожи с ошибкой из пункта про неоднородное тесто — видны расслоения на донышке и узорной верхушке пряника, которые сильнее проявляются после выпечки.

Готовый пряник практически не увеличивается в объеме, получается необтекаемой формы и с трещинами. Твёрдый, плотный, сухой.

МНОГО СОДЫ

Если в тесто добавить соды с избытком, то пряник и рельефы рисунка получаются расплывчатыми. На фото пряник не только расплывчатый, но и «пересидел» в духовке, отчего получился тёмным и подгорелым.

ПРЯНИК НЕ ПРОПЕКСЯ

Эта проблема возникает, если готовить в перегретой духовке. Пряник быстро растёт в объеме и темнеет. Внешне кажется готовым, но это обманчиво. Внутри мякиш может остаться сырым и серединка пряника опадает по мере остывания.

ЕЩЕ ПЯТЬ ВОЗМОЖНЫХ ОШИБОК

1. Если замесить тесто на неостывшей «заварке», пряники получаются резинистыми. Такое тесто даже при формовке пряника ведет себя по-другому, оно плохо держит форму, пряник искривляется ещё до духовки.

2. Если в тесте недостаточно разрыхлителей, то пряник получается твёрдый.

3. После замеса тесто нужно сразу разделывать и печь. Если его хранить, то пряники получаются твердые, и вкусовые качества теряются.

4. Длительный замес также противопоказан, свойства теста и вкус ухудшаются.

5. Иногда кажется, что всё делаешь правильно, но результат не нравится. Один раз, второй раз, третий. И ошибок действительно может не быть. А в чём же тогда дело? Дело в муке. Нужно сменить на муку другого производителя.

Делитесь знаниями по теме, удачным или неудачным опытом в комментариях.

Пеките с удовольствием!

Татьяна Кан

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Whether you’re digging out a recipe card from the family archives or turning to Google for a quick and easy sugar cookie recipe, there’s something so satisfying about mixing together dough, cutting it into festive shapes and dancing along to Mariah Carey’s “All I Want for Christmas” all the while.

If you’re planning on making gingerbread this season ― either decorating gingerbread cookies or constructing a gingerbread house ― there are a few things to keep in mind to ensure it looks and tastes as amazing as it should. To that end, we’ve tapped the expertise of some professional chefs, who have graciously shared their secrets to making perfect gingerbread.

First things first, what makes the perfect gingerbread? For Jürgen David, director of pastry research and development at the Institute of Culinary Education in New York, gingerbread that you’re planning on eating should have risen in the oven and have rounded edges. “It shouldn’t look flat or dry,” he said. “There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Cookbook author and ”Great American Baking Show” winner Vallery Lomas likes a gingerbread cookie that’s packed with flavor. “I want to taste a lot of the spices ― especially ginger,” she said. “The texture can run the gamut from cake-like to crispy.”

Mistake #1: Underseasoning your dough

When you bite into a gingerbread cookie, it should taste like Christmas. Something has definitely gone wrong if your gingerbread is bland and doesn’t have a distinct ginger flavor. To prevent this from happening, Lomas recommends using several different types of ginger: dried ground ginger, fresh ginger and candied ginger. “A variety of types of ginger makes for a tastier, more complex cookie,” she said.

A caveat: If you’re making a gingerbread house, Lomas says to skip the candied ginger since it’s chunky and can get in the way of having smooth walls.

Mistake #2: Not resting your dough

Resting your gingerbread dough does two key things: develops flavor and keeps the cookies from spreading too much in the oven.

“The flavors need time to mature, preferably overnight,” said Axel Jörgensen, general manager of Göteborgs Pepparkaksbageri, a Swedish bakery in Gothenburg that’s been open since 1924 and specializes in gingerbread biscuits. At the bakery, the dough is stored in plastic containers with lids and rests in a cool room for several hours before it’s cut into shapes.

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking. “You should chill the dough both before rolling and cutting and after,” she said.

Mistake #3: Rolling out your dough unevenly

Precision is important when making gingerbread for construction purposes, and that includes uniform thickness. “When rolling out the dough, place two rulers of even thickness (or another item) on either side of your rolling space,” David said. “Because the gingerbread dough will be rolling between the two rulers, and the rolling pin on top of them, the dough will be the same thickness all the way through.” There are rolling pin guides you can buy that help you achieve even thickness, but David’s method allows you to get a similar effect using items you already have at home.

You can get a rolling pin with guides from Amazon for $17.95. (Photo: Amazon)» data-caption=»You can get a rolling pin with guides from Amazon for $17.95. (Photo: Amazon)» data-rich-caption=»You can get a rolling pin with guides from Amazon for $17.95. (Photo: Amazon)» data-credit=»Amazon» data-credit-link-back=»» />

Mistake #4: Taking the gingerbread out of the oven and letting it cool

If you’re making a gingerbread house, having flat pieces with precise lines is essential to achieving a solid structure. Since cookies often spread when they’re baked, David recommends trimming your gingerbread right after you take it out of the oven to ensure your pieces are the correct sizes for construction. “The gingerbread will be easiest to cut while still warm,” he said.

Once you’re finished cutting the pieces to size, David recommends topping your gingerbread with a piece of parchment paper, then placing something heavy on top of it (like a sheet pan with a pot) until the gingerbread has completely cooled. “Gingerbread can curl as it cools, so putting something on top ensures it stays flat,” he said.

If you find that your pieces still need a little trimming after they have cooled, Lomas recommends using a rasp or microplane to file down the sides and corners for a perfect fit.

Mistake #5: Using soft gingerbread to make a gingerbread house

Soft gingerbread is great for eating and making decorated gingerbread people. But for building gingerbread houses? Not so much. To achieve crispy, sturdy gingerbread, Lomas recommends letting the baked gingerbread pieces dry out for a day or two. Don’t put the pieces in the refrigerator or keep them in a closed container, as this keeps the moisture in. “The longer it dries out, the easier it is to work with for construction purposes,” she said.

HuffPost may receive a share from purchases made via links on this page. Every item is independently selected by the HuffPost Shopping team. Prices and availability are subject to change.

This article originally appeared on HuffPost and has been updated.

Related…

• 

  10 Must-Have Holiday Baking Tools, According To A Serious Baker

• 

  Food Stylists Share The Secrets To Making A Killer Holiday Charcuterie Board

• 

  The Definitive Guide On When To Use Foil vs. Parchment, Wax And Freezer Paper

Whether you’re digging out a recipe card from the family archives or turning to Google for a quick and easy sugar cookie recipe, there’s something so satisfying about mixing together dough, cutting it into festive shapes and dancing along to Mariah Carey’s “All I Want for Christmas” all the while.

If you’re planning on making gingerbread this season ― either decorating gingerbread cookies or constructing a gingerbread house ― there are a few things to keep in mind to ensure it looks and tastes as amazing as it should. To that end, we’ve tapped the expertise of some professional chefs, who have graciously shared their secrets to making perfect gingerbread.

First things first, what makes the perfect gingerbread? For Jürgen David, director of pastry research and development at the Institute of Culinary Education in New York, gingerbread that you’re planning on eating should have risen in the oven and have rounded edges. “It shouldn’t look flat or dry,” he said. “There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Cookbook author and ”Great American Baking Show” winner Vallery Lomas likes a gingerbread cookie that’s packed with flavor. “I want to taste a lot of the spices ― especially ginger,” she said. “The texture can run the gamut from cake-like to crispy.”

Mistake #1: Underseasoning your dough

When you bite into a gingerbread cookie, it should taste like Christmas. Something has definitely gone wrong if your gingerbread is bland and doesn’t have a distinct ginger flavor. To prevent this from happening, Lomas recommends using several different types of ginger: dried ground ginger, fresh ginger and candied ginger. “A variety of types of ginger makes for a tastier, more complex cookie,” she said.

A caveat: If you’re making a gingerbread house, Lomas says to skip the candied ginger since it’s chunky and can get in the way of having smooth walls.

Mistake #2: Not resting your dough

Resting your gingerbread dough does two key things: develops flavor and keeps the cookies from spreading too much in the oven.

“The flavors need time to mature, preferably overnight,” said Axel Jörgensen, general manager of Göteborgs Pepparkaksbageri, a Swedish bakery in Gothenburg that’s been open since 1924 and specializes in gingerbread biscuits. At the bakery, the dough is stored in plastic containers with lids and rests in a cool room for several hours before it’s cut into shapes.

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking. “You should chill the dough both before rolling and cutting and after,” she said.

Mistake #3: Rolling out your dough unevenly

Precision is important when making gingerbread for construction purposes, and that includes uniform thickness. “When rolling out the dough, place two rulers of even thickness (or another item) on either side of your rolling space,” David said. “Because the gingerbread dough will be rolling between the two rulers, and the rolling pin on top of them, the dough will be the same thickness all the way through.” There are rolling pin guides you can buy that help you achieve even thickness, but David’s method allows you to get a similar effect using items you already have at home.

You can get a rolling pin with guides from Amazon for $17.95. (Photo: Amazon)» data-caption=»You can get a rolling pin with guides from Amazon for $17.95. (Photo: Amazon)» data-rich-caption=»You can get a rolling pin with guides from Amazon for $17.95. (Photo: Amazon)» data-credit=»Amazon» data-credit-link-back=»» />

Mistake #4: Taking the gingerbread out of the oven and letting it cool

If you’re making a gingerbread house, having flat pieces with precise lines is essential to achieving a solid structure. Since cookies often spread when they’re baked, David recommends trimming your gingerbread right after you take it out of the oven to ensure your pieces are the correct sizes for construction. “The gingerbread will be easiest to cut while still warm,” he said.

Once you’re finished cutting the pieces to size, David recommends topping your gingerbread with a piece of parchment paper, then placing something heavy on top of it (like a sheet pan with a pot) until the gingerbread has completely cooled. “Gingerbread can curl as it cools, so putting something on top ensures it stays flat,” he said.

If you find that your pieces still need a little trimming after they have cooled, Lomas recommends using a rasp or microplane to file down the sides and corners for a perfect fit.

Mistake #5: Using soft gingerbread to make a gingerbread house

Soft gingerbread is great for eating and making decorated gingerbread people. But for building gingerbread houses? Not so much. To achieve crispy, sturdy gingerbread, Lomas recommends letting the baked gingerbread pieces dry out for a day or two. Don’t put the pieces in the refrigerator or keep them in a closed container, as this keeps the moisture in. “The longer it dries out, the easier it is to work with for construction purposes,” she said.

HuffPost may receive a share from purchases made via links on this page. Every item is independently selected by the HuffPost Shopping team. Prices and availability are subject to change.

This article originally appeared on HuffPost and has been updated.

Related…

• 

  10 Must-Have Holiday Baking Tools, According To A Serious Baker

• 

  Food Stylists Share The Secrets To Making A Killer Holiday Charcuterie Board

• 

  The Definitive Guide On When To Use Foil vs. Parchment, Wax And Freezer Paper