There are a huge number of desserts in the world that are worth trying. One of these delicacies can be called Pokrovsky gingerbread.
The history of the Pokrovsky gingerbread
Gingerbread production was quite popular in the late 18th and early 19th centuries. The most famous cities in which the most delicious gingerbread were baked were Moscow, Tula, Vladimir and the city of Pokrov. Tula gingerbread cookies are still considered the most eminent, however, Pokrovsky gingerbread is rightfully the most delicious. A special recipe is passed down from generation to generation and is carefully guarded by the artisans.
The difference in the Pokrovskaya gingerbread recipe is the complete absence of eggs and an abundance of spices. Cinnamon, cardamom, cloves and ginger are added to Pokrovsky gingerbread. Thanks to the natural recipe, the delicacy could be stored for 3 months.
At the moment, the gingerbread is considered the symbol of the city. A delicious delicacy is baked for a name day, new year and even a wedding. Not a single holiday passes without Pokrovskaya gingerbread.
The first Pokrovsky gingerbread was made more than 200 years ago on the estate of Count Baskakov. The original recipe was lost over the years, however, it was partially restored.
Pokrovskiy gingerbread recipe
The recipe that has come down to our times has been slightly modified for ease of baking gingerbread. Unlike the classic recipe, eggs are added to the recipe.
To make an extraordinary delicious gingerbread, you need the following ingredients:
For the basics:
- butter - 125 g;
- wheat flour - 4 glasses with a slide;
- granulated sugar - 1 tablespoon;
- chicken eggs - 2 pieces;
- liquid honey - 3 tablespoons;
- ground cinnamon - 1 tablespoon;
- baking soda - 1 tablespoon.
For filling:
- large apple, preferably sweet;
- marmalade - 100 g.
For glaze:
- granulated sugar - 4 tablespoons;
- purified water - 2 tablespoons.
The step-by-step production of Pokrovsky gingerbread begins with the preparation of the ingredients.
- Mix chicken eggs with granulated sugar. Whisk thoroughly.
- Add cinnamon to the egg mixture. Mix.
- Melt butter and mix with honey. Add baking soda. Put the mixture in a water bath. It is necessary to achieve a uniform consistency.
- Let the mixture cool.
- Add flour to the resulting dough. For a standard pokrovsky gingerbread, about 4 glasses should go.
- Knead the dough. It should be light and soft.
- Divide the dough into two equal pieces.
- Roll out the dough into a layer 0.5 cm thick.
- Heat the oven to 180 degrees. Grease a baking sheet with butter.
- Place the first layer of dough on a baking sheet.
- Wash and peel the apple and peel. Cut into thin slices.
- Place the apple on the first layer of dough. Put the marmalade on top.
- Cover the filling with a second layer of dough.
- Clamp the edges of the gingerbread with clamps, or simply press down with a fork.
- Bake in the oven for 20 minutes.
- Figures can be made from the remains of the dough.
- After the gingerbread is allowed to cool, it is covered with sugar glaze.
- Mix sugar with water, stir. Put on low heat. Cook until sugar is completely dissolved.
- Pour the finished gingerbread with hot icing. Dessert is ready!
The trick of a real Pokrovsky gingerbread is that it is made on special wooden boards on which drawings are carved. The impression is imprinted on the test and the product becomes embossed.
Pokrovskie gingerbread cookies have a huge number of fillings. Among them are especially noted marmalade filling, boiled condensed milk filling, honey and nut filling. In addition, in some recipes, it is possible to add fruits, dried apricots, prunes and even poppy seeds.
The original recipe for Pokrovskiy gingerbread
The recipe for Pokrovsky gingerbread without eggs is slightly different from the above. For homemade pokrovskiy gingerbread without eggs, you will need the following ingredients:
For the test:
- wheat flour - 450 g;
- liquid honey - 150 ml;
- granulated sugar - 200 g;
- sunflower oil - 70 ml;
- cocoa powder - 1 teaspoon;
- baking soda - 1 teaspoon;
- ground cinnamon - 1 teaspoon;
- ground ginger - 1 teaspoon;
- cardamom - 0.5 teaspoon.
For filling:
- boiled condensed milk - 1 can;
- ground walnut - 100 g.
This amount of ingredients is enough for about 16 servings.
- The classic recipe is based on burnt sugar. Pour granulated sugar into a saucepan and put on low heat. Melt until golden hue appears.
- As soon as the mass has become dark brown, pour 200 ml of boiling water into it and mix.
- Pour another 100 g of granulated sugar into a saucepan and stir until it dissolves into the resulting caramel.
- Add cocoa and spices. To stir thoroughly.
- Stir in vegetable oil into the mixture and leave on low heat for 5 minutes.
- Add liquid honey and baking soda. Turn off the fire.
- Add wheat flour in portions, stirring constantly.
- Roll a ball out of the resulting dough and send it to the refrigerator for 12 hours.
- Preheat oven to 200 degrees.
- Divide the dough into 2 pieces.
- Roll out the gingerbread dough. Put the first layer on a baking sheet. Grease liberally with boiled condensed milk and sprinkle with walnuts.
- Cover with a second layer of dough. Bake for 45 minutes.
- Pour the icing over. To do this, mix 4 tablespoons of granulated sugar and 2 tablespoons of water and let the mixture boil.
- A real pokrovsky gingerbread with boiled condensed milk is ready!
The calorie content of the resulting product reaches 450 kcal per 100 g of product. It is rather difficult to call such a dessert a dietary one, however, the taste of the original Pokrovsky gingerbread is worth it. A successful combination of spices makes the dish not only fragrant, but also incredibly tasty. A step-by-step recipe has a lot of difficulties, so only an experienced chef can handle it.
