gingerbread dough I consider one of the best. It turns out fragrant, crumbly and does not dry out for 2-3 days (we couldn’t store more - everything is eaten clean). Moreover, even an inexperienced hostess will cope with baking, and in the Redmond 4505 multicooker it will be airy and high. Classic recipe Tula gingerbread- sweet pastry sour jam, but we tried to cook with fresh apples without sugar and with boiled condensed milk (everything is delicious).
Ingredients
For test:
- margarine 15o g
- 2 eggs
- flour 2.5 cups
- sugar 2/3 cup
- 2 tbsp. l. honey
- 1 st. l. cinnamon
- soda 1 tsp
- 2 tbsp. l. vegetable oil
- jam
For glaze:
- 4 tbsp. l. Sahara
- 2 tbsp. l. milk
Steps
- Turn on the slow cooker in the stewing mode (it will act as a water bath) and melt the margarine, sugar and honey, but do not bring the mixture to a boil.
- Add 1 cup flour and stir. Remove the bowl and whisk in the eggs, cinnamon and baking soda, then the remaining flour.
- You can not knead the dough with your hands, it will be elastic anyway.
- Take two identical lumps of dough - so they will be proportional in volume. Roll out one circle in a thin layer to the size of the multicooker. Remember that it is just made for baking, so the dough will fit very well and a thick layer of muffin can take up half the volume of the container.
- Spread jam in the center, preferably sour taste. Then the combination sweet muffin with cinnamon and sour will be perfect.
- Cover with a second layer of dough and start pressing the edges of the gingerbread hard with a fork so that they connect. Dip the fork in the flour after each use to prevent the dough from sticking to it.
- Pour vegetable oil into the bottom of the bowl and you can spread the muffin. On the "baking" mode, the gingerbread will be cooked for 40 minutes.
- 10 minutes before the end, dissolve the sugar in the milk and bring it to a boil, stirring constantly.
- Pour the finished icing over the gingerbread and wait a little while until it hardens. It will turn out fragrant, soft and rich - no worse, and even better than from the store.
Decorate any family tea party. We don’t even need to turn on the oven, and all because we will steam the honey gingerbread in a slow cooker. Thanks to the steam that impregnates the dough during cooking, the gingerbread is incredibly soft, fluffy and fluffy. If desired, raisins or nuts can be added to the dough, adjust the amount of spices to taste.
Gingerbread cookies are prepared quickly enough, the products are simple and affordable. I recommend trying this dessert, you and your loved ones will be satisfied!
Ingredients:
- sugar - 0.5 cups.
- butter - 50 grams.
- honey - 1 tbsp. a spoon.
- egg - 1 pc.
- ground ginger - 0.5 tsp.
- cinnamon - 0.5 tsp.
- ground black pepper - a pinch.
- soda - 0.5 tsp.
- flour - 1.5 cups.
- servings: 8 pcs.
How to cook gingerbread in a slow cooker for a couple:
Since the process begins with the preparation of the dough in a water bath, I recommend immediately choosing a metal bowl or a small saucepan that is suitable for this purpose. Pour sugar into it, add butter and a spoonful of honey.
Put the bowl on water bath and stirring occasionally, let all the ingredients turn into homogeneous mass. Then remove, add cinnamon, nutmeg and a pinch of ground black pepper.
Stir with a spoon and let it cool down a bit. Then add the egg.
Then we add soda (it is not necessary to extinguish it, honey will cope with this) and we begin to add the sifted flour in parts.
Gradually adding flour, knead a soft and plastic dough.
Next, we pinch off small pieces from it, form balls from it and put them in a container for steaming (do not lubricate the container). The number of balls can be different, it all depends on the desired size of the gingerbread. Be sure to leave free space between the balls of dough, because the gingerbread cookies will increase in size well in the process.
Pour 2-3 cups of water into the multicooker bowl and set the “Steaming” mode. After boiling water, we install a container with balls and cook the gingerbread cookies for a couple in a slow cooker for about 30 minutes. The scent will be just amazing!
Steam gingerbread cookies are tender and airy, we take them out carefully with a spatula. When serving, you can sprinkle them powdered sugar or drizzle with frosting.
Calories: Not specified
Cooking time: Not specified
Steamed honey gingerbread in a slow cooker, the recipe with a photo of which we offer, is no worse than those that you can cook in the oven. The whole process will not take you more than an hour. By the way, see how to cook in the oven and be sure to take note of the recipe.
Ingredients for honey gingerbread for a couple:
- chicken egg - 1 pc.;
- granulated sugar - 2 tbsp. spoons;
- liquid honey - 3 tbsp. spoons;
- butter - 30 grams;
- soda - 0.5 tsp;
- cocoa powder - 1 tbsp. spoon with a slide;
- flour - 5-6 tbsp. spoons;
- cinnamon - 1-2 teaspoons;
- raisins - 30 grams;
- wheat flour - 1-1.5 cups.
Recipe with photo step by step:
Start preparing the dough. Crack one chicken egg into a bowl. 
Pour in the sugar. The recipe specifies only 2 tablespoons of sugar, and this is quite enough to make the gingerbread cookies not bland, but not too sweet either. If you love more sweet pastries then feel free to add more. 
Pour liquid honey. Here, too, you can slightly increase the amount of honey up to five tablespoons. 
Cut the butter into pieces and add to the bowl with the rest of the ingredients. 
Place the bowl in a water bath, for example, in a slow cooker. And while stirring, melt the mass until smooth. This will take approximately 2-3 minutes. Pour in the soda. And stir for another 5 minutes. 
Remove the finished mass from the water bath and place on the table. 
Pour in cocoa powder. 
Pour in half the flour. 
Add cinnamon. If you put one teaspoon, then in the test it will practically not be felt. If you like the cinnamon smell, then you can put more - 2-3 teaspoons. 
Stir the dough until smooth and add the raisins. 
Gradually add the remaining flour and knead a soft dough. 
Pour water into the main bowl of the multicooker. Approximately 1.5 liters. Grease the steamer bowl vegetable oil. Turn on the steam mode for 35 minutes. Make balls from the dough and place them in a bowl, leaving enough space between them. This is necessary because the steamed gingerbread will expand significantly during cooking. 
Insert raisins into each gingerbread, if desired. Prepare at the specified time. 
Ready honey- chocolate gingerbread with raisins, steamed in a slow cooker, transfer to a dish. Can be lubricated sour cream sauce, for example, or
- 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 preparing a delicate dessert. To begin with, butter and honey must be melted in a water bath or in a microwave.
In a deep bowl, break two chicken eggs and beat them with a mixer until foamy. 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 slaked soda with vinegar. And mix everything again.
We add flour. The amount of flour depends on its quality. Knead a 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 before 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 the top is soft steam gingerbread can be sprinkled with sugar or chocolate icing. Or lay in layers and water sour cream, it will turn out a tasty cake from gingerbread.
Per step by step photo thanks to Yulia Astafieva for the recipe.
Bon appetit and good recipes!
Sincerely, Anyuta.
Ingredients:
- 2 tbsp thick honey
- 1 tbsp cocoa powder
- 1 egg
- 2 tbsp Sahara
- 50 g butter
- 2 - 2.5 multi-cups of wheat flour
- 0.5 tsp soda
- 3 tbsp milk
- 1 tbsp (with top) cocoa
- 2 tbsp Sahara
- 1 tbsp butter
How to cook gingerbread in a slow cooker
In a small saucepan, mix sugar and egg.
I add honey, butter and send it to a water bath to melt the contents of the saucepan with constant stirring.
As soon as the mass has become homogeneous, pour in the soda and continue to stir for another 5 minutes, until the mass thickens.
Then I take it off the fire, add cocoa with flour
and knead a smooth and elastic dough.
I do not add flour all at once, but in parts, each time, thoroughly mixing the mass (in total, it took me 12 tablespoons of flour). I divide the honey-chocolate dough into 6 equal parts, form balls from them and put them in a steaming container, having previously lubricated it with vegetable oil.
I leave enough space between the blanks, as in the process of steaming they will decently increase in size. Pour 1 liter into the multicooker bowl hot water, I install a tray with future gingerbread on top and start the “steaming” program. After 35-40 minutes, honey-chocolate gingerbread in a slow cooker will be ready.
Carefully, so as not to burn yourself, open the lid of the multicooker, remove the container with the gingerbread and let them cool. In principle, the gingerbread cookies are already ready to eat, but you can decorate them if you wish. different ways. I do it with chocolate icing. To do this, I mix sugar, cocoa and milk in a saucepan.
On a quiet fire, stirring, bring to a boil, then remove from heat and add a piece of butter - thanks to him chocolate fondant becomes shiny. I pour the gingerbread cookies with cooled glaze, sprinkle with chopped nuts, decorate with a mint leaf - and delicious dessert ready for home tea.
I hope I was able to convince you that steam baking is possible. Bon Appetit!
