It is on such simple gingerbreads that it is best to master painting. It is convenient to start training on gingerbread from goat dough - they keep their shape perfectly when baking, and their surface is smooth, uniform and dark enough to make white icing look advantageous on it. We will paint the roe gingerbread in the simplest way - with lines of thick contour glaze. Even if at first not everything works out perfectly and the lines are not as obedient as we would like - it's okay, the genre allows it, such primitive gingerbread cookies can be slightly careless and crooked, but at the same time surprisingly cute!
To prepare painted roe gingerbread, you will need the following ingredients:
Dough:
250 g sugar
130 g butter,
1 yolk,
430-450 g flour,
0.5 tsp soda,
1 tsp ground cinnamon,
1 tsp ground ginger,
1 tsp ground coriander,
1/3 tsp ground nutmeg,
a pinch of salt,
a pinch of citric acid
water.
Glaze:
20 g raw egg white,
120-125 g of powdered sugar,
a few crystals of citric acid,
1-2 drops of aromatic essence (optional)
How to cook simple painted roe gingerbread:
So, let's move on to the process of making painted roe gingerbread.
We cut out paper figures - we will cut out the gingerbread cookies along their contours a little later.
We roll out the dough directly on the parchment so that it does not stick to the surface and does not have to add flour (if there is flour under the gingerbread, large depressions and bumps may appear on its reverse side when baking). It is better to take non-stick parchment, with silicone. But on top of the dough you can lightly crush with flour so that it does not stick to the rolling pin.
In order for the dough layer to have a uniform thickness, when rolling out, you can put wooden planks of the required thickness (3-4 mm) on both sides of it so that the edges of the rolling pin roll along these planks and the rolling pin does not fall below a given level. For this purpose, you can buy several identical wooden rulers in stationery and glue them together with adhesive tape, stacking them on top of each other - the same planks will turn out. Scotch tape - so that you can separate the rulers, control and change the thickness of your impromptu planks.
When the dough is rolled out, lay out paper templates on it at some distance from each other. I prefer not to move or shift the cut out gingerbread cookies so that they do not deform once again, although the goat dough is quite strong and, if necessary, you can take the gingerbread blank in your hands and transfer it. But it’s more convenient for me to immediately place the templates in the way that the gingerbread cookies will be located on the sheet during baking, cut them out along the contour, and then just remove the excess dough in the spaces between them. We leave the distances between the gingerbread cookies small, about 2 cm, since the roe gingerbread cookies do not grow very actively during the baking process.
We cut the gingerbread with a small knife along the contour of the template, and do not cut it with long smooth bends, do not lead the knife along the line, but push it, cut the dough with short intermittent movements. So the dough will not tear or reach for the knife. If, nevertheless, the dough sticks to the knife, you can periodically moisten the knife with water or dip it in flour (choose one of the two, not all together).
We cut out all the gingerbread blanks in this way.
Remove dough scraps.
Irregularities on the sections of gingerbread blanks are smoothed with a knife.
We bake roe gingerbread in the oven at 180˚C for about 15 minutes. But, given the difference in ovens, we make sure that the bottom of the gingerbread does not burn, and the top is sufficiently reddened. This dough needs to be baked as much as possible without the threat of burning.
We iron freshly baked roes with a wooden or metal spatula, like an iron, so that their surface becomes perfectly even.
Gingerbread cookies should, again, be cooled on a flat surface. This is how they turn out. And this is the wrong side of the gingerbread formed by non-stick parchment. For absolutely perfect gingerbread on all sides, it is recommended to use a silicone or teflon baking mat. I haven't tried yet.
Once the cookies are cool, you can start frosting.
The finished icing dries quickly in the air and it is better to immediately prepare a kind of container for it - roll up a cornet (a bag with a narrow spout, from which we will spread the icing on the gingerbread). You can, of course, use ready-made pastry bags. But it’s more convenient for me to roll the acetate film cornets myself - they turn out to be quite rigid and absolutely any size can be made. Film - like this, you can buy in confectionery and flower shops.
We cut off a rectangular piece of film, fold it diagonally so that the short side coincides with the long one. This is how we measure a square, which is then conveniently cut into triangles.
It is the triangle that we need for the cornet. We fold it so that the middle of the longest side becomes the "nose" of our little bag.
We fold it tightly, we don’t need an arbitrary hole on the “nose” tip (it will be uneven, then we will cut the correct one). We fix the internal and external seams with tape. And now we cut off the very tip of the cornet, quite a bit - just so that the air comes out when we put the icing into it.
It's a matter of frosting. It is difficult for a beginner to guess the thickness of the glaze, so I give the exact weight of the ingredients. We will need 20 g of egg white (pre-wash the egg with soda and dry it well), this is about half the protein of one egg. We add a little citric acid - just a few crystals, on the tip of your finger.
We dissolve the acid in the protein and add powdered sugar in several steps, mixing the protein mass with a mixer at minimum speed and for as short a time as possible.
A gingerbread painting master class is a universal element of the program for various events. Children and adults get down to business with the same enthusiasm, it’s all very beautiful and fragrant, and you want to please relatives and friends with the result.
After attending an entertaining workshop, many people get a new hobby and start baking and painting gingerbread cookies as a New Year's, Christmas or Easter gift. And for Valentine's Day, gingerbread cookies are not a faceless Valentine, but a real declaration of love.
Another important plus is that gingerbread cookies are stored for a very long time without loss of taste.
Who is this workshop for?
We collect tips and ideas for organizers of children's parties who are looking to expand their portfolio of programs. Gingerbread painting is a very popular master class. It is often ordered in kindergartens, schools, children's clubs, in the play areas of shopping centers, just for a home children's or family holiday.
Gingerbread cookies are sold ready-made. And frosting too. These tips are suitable for those who have a desire to do everything with their own hands. This is a simple recipe, a simple painting technique, important tips and tricks.
The master class is conducted by Helga Artisan:
Let's start with the gingerbread recipe.
I picked one of the simplest of the many options. But at the same time, the gingerbread cookies according to this recipe are soft and tasty, and during the cooking process they do not bubble or blur.
Required Ingredients:
3. Vegetable oil
4. Powdered sugar
from 250g to 300g
0.5 coffee spoon
7. Spices: cinnamon, ginger, cloves, cardamom, nutmeg, coriander, anise, star anise, black pepper (cinnamon and ginger are the basic ingredients, put the rest of the spices according to taste preferences
0.5 tablespoon
Note: the best dough will only come from the best and freshest ingredients without changing ingredients.
Inventory:
- mixer or whisk;
- 2 bowls;
- rolling pin;
- baking sheet;
- cuttings (molds) for cookies;
Also prepare baking paper and a plastic bag.
Making dough and baking
Mix honey, egg, butter and powdered sugar.
In another bowl, mix flour, baking soda, and spices. Sift everything together.
Pour the dry mixture into the butter mixture in batches. Knead a soft and sticky dough.
Roll into a ball, wrap with cling film (or a plastic bag) and put in the refrigerator for a day.
Sprinkle the table with flour, and roll out a layer of 4-5 mm. The dough is very tender, so it is possible to roll it out immediately on baking paper in order to make it easier to transfer to a baking sheet. I rolled it out on the table, and then transferred each gingerbread to a baking sheet.
Use cookie cutters to cut out shapes from the dough and carefully transfer to a baking sheet with paper. Spread the gingerbread at a distance of about 1.5 centimeters from each other. Collect the dough scraps, cool, roll out again and cut out the gingerbread.
If you don’t have the right molds, you can always use the usual paper template and cut the dough with a knife along the contour.
Bake at 190 degrees until golden, about 8-10 minutes. The cooking time depends on your oven. In my gas oven, the gingerbread reached a golden color in 12 minutes.
If you are not going to paint the gingerbread and want to get a shiny surface, then two minutes before the readiness to take it out, grease with yolk diluted with water, and bake until browned.
For reference: from this amount of dough, I got 5 gingerbread cookies with a diameter of 10 centimeters, 11 - 8 centimeters, 3 - 6 centimeters, 7 - 5 centimeters.
Note: ready-made gingerbread cookies should rest for a day before you paint them. It is better to store gingerbread in a tin or cardboard box, away from light.
And for clarity, I present to your attention this video, from which you will learn another recipe and some secrets for making gingerbread cookies.
painting gingerbread
But that's not all. Remember that the best taste of gingerbread is obtained only in combination with icing. The essence of entertaining master classes at the holidays lies precisely in decorating finished figures, so everything described above can be considered a preparatory stage for the presenter.
For a creative upsurge, I look at examples of simple painting on the Internet. For children's master classes, I picked up simple spectacular drawings.
What is necessary
- icing()
- food coloring (if needed)
- a cornet or you can use a plastic zip bag, or take a new file and cut off a very small corner. I had disposable pastry bags, so I used them. How to make a cornet you can see in this video. Everything is simple and affordable.
For painting, we need two types of glaze: contour and filling (see the recipe for making glaze).
We start painting gingerbread with a contour. We try to draw a contour line without separation. If you are unable to draw a contour with one line, then you can stop in the corners. Small flaws can be corrected with a toothpick. If something went wrong, you can remove it completely.
So, the contour is drawn. Let it dry for 5-10 minutes.
If according to the sketch you need colored glaze, then it's time to add a dye to the glaze. Very carefully on the tip of the toothpick. Keep in mind that the color of the glaze will become brighter and richer as it dries.
Now we do the filling. We apply the filling glaze. With a toothpick in a circular motion, evenly distribute over the surface of the gingerbread. For a more even layer, you can shake the gingerbread from side to side, just very gently.
Talented housewives have been painting gingerbread for a long time. Painting gingerbread is a pleasant pastime for beginners. However, professionals in this business attribute this activity to creativity. Today, many women dream of learning how to paint gingerbread. Therefore, in this article we will tell you about how to paint gingerbread with icing for beginners. Here for you we will reveal all the secrets of this case and tell you what is needed for this.
What types of painting exist and what tools are required for this
It is worth saying that today there are many techniques for decorating gingerbread. There are simple and rather complex techniques here. Complex elements include - openwork mesh and curls. To complete these elements will require perseverance. However, such a painting will make absolutely any pastry elegant.
To start painting, you need to prepare the following tools:
- confectionery nozzles and a pastry bag;
- small spoons;
- needles or toothpicks;
- confectionery blades.
This set can also be supplemented with special tools that are designed to create complex drawings and complex techniques. If your home does not have such tools, then replace them with a simple plastic bag. It is filled with glaze, and the tip of the bag is simply cut off with scissors.
On a note! In order for the pattern to turn out elegant, the tip of the package must be thin.
How to paint gingerbread correctly
If you don’t know how to paint gingerbread cookies, then you should consider some of the rules for painting them.
So, before painting the gingerbread cookies, they need to be cooled. Baking should be cured for several hours.
The novice master must first of all make images of patterns on paper. They are placed in front of the eyes and guided by them during work.
Even before work, you can study master classes on painting gingerbread. After watching the video, you will have at least some idea about this process.
In order to get the recipe for the perfect glaze, you need to use a unique recipe for its preparation. To make excellent quality glaze you need:
- take egg white
- a glass of powdered sugar,
- a few drops of lemon juice.
The frosting is pretty easy to make. In this case, the protein is beaten well with a mixer. Gradually add lemon juice and powder to it.
Painting gingerbread in stages
Painting gingerbread with icing for beginners is a great activity for everyone. It is worth saying that these works on painting can be divided into several stages. Of course, first of all, you should bake the gingerbread cookies themselves. You can use absolutely any recipe for baking gingerbread. However, remember that the finished baking should not crumble and crack. Gingerbread, which is simply covered with icing, and sprinkled with sprinkles on top, is very easy to make. Here, some difficulties cannot arise. And if you use complex combinations, then you need to highlight the following steps:
Decorating the edges of the gingerbread. Decorating absolutely any gingerbread, as a rule, begins with the design of its edges. For these works, a nozzle is used, which has the smallest millimeter. As a result, the line will look thin and elegant.
After you put a frame on all the gingerbread cookies, they should be sent to the oven so that they dry there. As a rule, 10-15 minutes in this case will be enough. Gingerbread cookies are pulled out of the oven and allowed to cool for 15 minutes. After that, you can start decorating the central part of the gingerbread.
In the next step, it is recommended to use a nozzle with a larger diameter. In this case, the icing is distributed throughout the gingerbread. You can smooth the glaze in some places using: a needle, toothpicks or a spoon. Do openwork painting, then use the thinnest nozzle. As a result, the applied mesh will perfectly imitate lace.
After painting the central part, the gingerbread must be placed in the oven. However, in this case, the residence time in the oven of the gingerbread should be 20-30 minutes. After that, the gingerbread is pulled out and allowed to cool.
The next step is the final one. At this stage, the drawing is corrected and new details are added. Then the gingerbread is sent back to the oven in order to dry well.
On a note! Painting gingerbread is considered a painstaking task! Therefore, during this process, the icing in the bowl may dry out. Naturally, it is not very convenient to work with such material. To prevent this from happening, the container with the icing is covered with cling film. But if in this case the glaze has dried up, then it can be diluted with lemon juice. In this case, add a few drops.
Painting gingerbread with icing
Painting gingerbread with icing is quite common in our world. For painting with a similar method, you need to bake gingerbread. Externally, these gingerbread cookies should resemble huge cookies. Painting gingerbread with icing is a great pastime. Now we will offer you a master class that is most suitable for beginners. But before telling all the secrets of painting, it is worth mentioning some of the tricks of preparing icing.
- So, you can cook icing with a mixer. You can also beat the mixture by hand. But it is worth making sure that the mixture has a uniform consistency.
- For the preparation of icing, the finest powdered sugar is used. It is recommended to purchase it in a specialized culinary store.
- Glaze should be made immediately before painting the gingerbread. But if you decide to make it in advance, then the mixture can be stored in the refrigerator for a couple of hours under a closed film.
- After preparing the glaze, the mixture is allowed to settle. At this time, the powder will completely dissolve. The mixture will need 20 minutes to rest.
- To quickly dry the finished gingerbread with icing, they are sent to the oven preheated to 50 degrees.
What ingredients are used to make icing?
To make icing you will need:
- 3 chilled proteins;
- 500 grams of fine powdered sugar;
- food colorings;
- half a teaspoon of lemon juice.
How to cook icing?
Preparing icing is very simple.
- The whites are placed in a bowl and beaten with a mixer at a slow speed.
- When you notice bubbles on the surface of the mixture, add powdered sugar and lemon juice.
- Continue to beat the mass further until you notice "peaks" on its surface. It should take you about 5 minutes to whip the mixture.
On a note! If the icing is too thick, then it can be diluted with drinking water.
Icing for painting gingerbread can have a different degree of thickening. For example, liquid icing is used for pouring. In its consistency, it resembles non-liquid sour cream.
Thick icing can be used for painting. They draw contours and other elements on the gingerbread.
Aising of various consistencies is dyed with food coloring.
Master class on painting gingerbread with icing
So, in this case, we paint gingerbread cookies in the form of small jars intended for jam. Watch this master class, and in this article you will find a video on painting gingerbread.
Progress:
Finally
Today you could learn how to paint gingerbread with icing for beginners. We hope that our advice will come in handy for you. You will learn how to make beautiful gingerbread cookies that can be a great gift for absolutely any holiday.
Pay attention to the video: How to paint gingerbread with icing.
cook delicious gingerbread for tea it’s not difficult at all, and if you work hard and paint them with icing, they can also become a delicious present for your loved ones. It takes very little time to bake such gingerbread cookies, and in order to paint them beautifully, it is not at all necessary to have artistic skills.
Ingredients:
For test:
250 grams of sifted flour;
100 grams of powdered sugar;
50 milliliters of vegetable oil;
0.5 tablespoon of instant coffee;
1/3 teaspoon soda (not slaked).
For glaze:
200 grams of powdered sugar;
1 tablespoon of starch;
A few drops of lemon juice.
Painted gingerbread - recipe:
In a large container, mix honey, powdered sugar, butter, egg, soda and coffee. Please note that you do not need to extinguish the soda with a bite. You can add more coffee or replace it with cocoa.
When all the ingredients are well mixed, add flour and knead the dough. Maybe not all the flour will be needed, but a little less.
In order for the dough for gingerbread to roll out well, not to tear and not stick to the rolling pin, it should be made homogeneous, moderately steep, it should not stick to your hands too much. Then it can be rolled out and cut out without problems.
Now put the dough in a bag or in some container, tighten its top with a film and put it in the refrigerator for a day.
While the dough is in the refrigerator, cut out templates of figures from clean paper that you will cut out from the dough. These can be birds, hearts or themed figurines, such as Christmas bells, Christmas tree balls, Easter eggs, etc.
When the day has passed, remove the dough from the refrigerator and divide it into three parts (to make it convenient to roll out). Give one part the shape of a ball, then flatten it and carefully roll it out with a rolling pin into a layer 5 mm thick.
Place your paper template on top of the dough and carefully cut the dough along its contour with a knife.
Smooth the edges of the cut gingerbread a little with your fingers to make the edges smooth.
Cover the deco for baking with parchment and put your gingerbread on it. Between them, leave about one and a half centimeters of free space. Place them in a preheated oven and bake for five to seven minutes at 180 degrees Celsius.
When the gingerbread rises and begins to become slightly ruddy - remove from the oven so that they do not dry out.
While the cookies are cooling, make the frosting. Take one egg white and with a fork or whisk mix it with starch and powdered sugar. Remember to sift the powder before use to avoid large particles. After mixing the egg with powder into a homogeneous gruel, beat it all with a mixer for a couple of minutes. It is necessary that the icing is a little viscous, but not too liquid and not too fluffy. Before the end of whipping, pour 4-5 drops of lemon juice into the glaze.
Take a bag with a clasp and carefully put the icing into it, do this so as not to smudge the clasp. Close the bag tightly.
Cut off the corner of the bag. You need to cut off quite a bit, literally one millimeter, so that when drawing you get thin lines.
And now gently press on the bag and draw any patterns on the gingerbread with icing at your discretion. You can draw with white icing, or you can add a little dry food coloring to it before whipping. After painting the gingerbread cookies, leave them to lie in the air for about an hour for the icing to harden.
Like these ones painted gingerbread we got it.
Also, thanks to one of our recipes, you can cook with painting.
Put honey and sugar in a large thick-walled saucepan, put on fire and heat until sugar is completely dissolved. Do not boil! Sugar can be ground beforehand to dissolve faster.
Add spices and butter, turn off the heat and add soda. The mass will immediately become lush and turn white.
Mix well with a wooden spoon.
Allow the dough to cool to body temperature (touch with your finger so that it does not burn, but it is still warm).
Then add egg and yolks.
Mix two types of flour, sift, add the sifted cocoa, mix.
Add flour gradually, you may need more or less.
Knead the dough (be sure to knead the dough well, I first knead in a combine, and then mash 10 with my hands).
The dough should be plastic, not very sticky to the table, hands, BUT not steep.
Leave the kneaded dough for a couple of hours in a cold place. it is better to leave it in the refrigerator overnight. I leave it overnight, it’s more convenient for me, knead in the evening, stand overnight and bake in the morning.
After the night, the dough must lie at room temperature for 2 hours, otherwise you will not be able to work with it.
Cut the lump of dough into 4 parts. Roll each part into a layer 3-5 mm thick (better 5 than 3).
It is not necessary to dust the dough with flour, it does not stick after aging and rolls out well.
Roll out the dough on parchment, on a baking sheet, cut it out in the same place with molds or on a stencil, so as not to transfer, not to deform.
Do not forget to immediately make holes on the gingerbread cookies if you are going to make them with ribbons.
It is convenient to make holes with a cocktail tube.
Bake in a preheated oven at a temperature of 180-200 degrees for 8-10 minutes until cooked. Do not overexpose in the oven!!! Otherwise, you will get not soft gingerbread cookies, but crispy cookies.
If after baking the gingerbreads are deformed (although this does not happen), then you need to put something flat on the gingerbread (such as a cutting board) so that they are even. But not immediately after you take it out of the oven, but after 2-3 minutes, otherwise there will be a “hardening” inside, as if unbaked.
During baking, such a flavor is at home, so it’s worth having willpower so as not to “try” everything at once
When cool, put in a tin box or wrap in a film and clean until the next day. You can decorate immediately after cooling.
Decorate with icing. At this stage, be sure to involve the children, they will be very happy to join the creation of such gingerbread, yes, and it's just a great way to have fun preparing for the holiday. Well, of course, the most beautiful and most expensive are gingerbread painted by children !! !
Glaze preparation:
The most important thing is to prepare everything in advance, otherwise the glaze dries quickly and there will be no time to prepare it later.
The mixing bowl must be clean, dry and free of grease.
Prepare: a hand whisk, teaspoons (a few if there are different dyes), sachets (very convenient with a zip fastener) small or paper bags, toothpicks or needles from syringes, dyes (I use gel ones, dry ones are not suitable, they are not uniform consistency and dull colors), small cups, plates, etc., paper towels, wet wipes.
Mix the protein with a whisk until light foam.
Powder NECESSARILY sift through a fine-fine sieve, and add parts to the protein.
Mix with a whisk. It may take less powder, depending on the size of the protein. For myself, I deduced the proportions of 40 g per 250 g of powder.
Do not make a lot of glaze at once, it’s better to make half a serving (!!!), it’s over, knead more. It dries quickly and becomes not so beautiful.
Add lemon juice, through a sieve so that particles of pulp do not get in.
The consistency should be such that a strip can be drawn and it lasts for 7 seconds, i.e. pretty thick.
We lay out in sachets. While laying out in sachets, cover the remaining icing with a wet napkin.
You can draw with a nozzle, or you can simply cut off the small tip of the bag. I prefer without a nozzle.
We put the gingerbread on a paper napkin to prevent slipping and to wipe the toothpicks from the icing.
We circle the outline of the gingerbread, do not forget about the hole for the ribbon.
For beginners, it is more convenient not to draw a continuous line all over the gingerbread at once, but abruptly, on the sides, but at the same time, so that it connects.
We drew a contour, set to dry. The main glaze is quite thick and it dries quickly.
Now we do frosting for pouring.
In the main glaze, add a little water, drop by drop, to the desired consistency.
It should spread like condensed milk.
Filling is also convenient to apply from a bag, just make a bigger hole.
We applied the filling from the bag and then immediately mix the icing inside with a toothpick for a better and even distribution.
Touch up the corners with a toothpick.
It is necessary to “pour” the glaze onto the contour, as it were. With a toothpick, make circular movements along the edge, “pouring” onto the contour.
Then immediately take the gingerbread with two fingers and make sliding movements on the table so that the glaze spreads evenly.
Do everything quickly, otherwise the glaze will harden and there will be an uneven surface.
