Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for a monastery honey gingerbread. I don’t know if this is actually how they cook in monasteries, but I found this recipe in my mother’s notebook, and she was written there under that name, I didn’t change it. It turns out to be moderately moist, soft and does not differ at all from baking on eggs and kefir, for example.
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Recipe:
sugar -200g or (1st)
water -200ml (1st)
honey -2 tbsp.
baking powder -1h.l (or soda 1 tsp.)
cocoa powder -2 tbsp.
vegetable little -100ml.
flour -200g
vanillin - to taste
salt 1/3 tsp
raisins -100gr
walnuts -100g
COOKING METHOD:
Take a bowl, put 200 grams of sugar, add vanillin, a little salt, pour in 200 ml hot water (but not boiling water, about 50 degrees)
mix and add honey 2 tbsp. mix everything until honey and sugar dissolve.
Now we will measure out 200 grams of flour, add 2 tablespoons to it. with a slide of cocoa powder, 1 tsp. baking powder.
Now add the flour with cocoa and baking powder to the water with sugar.
We mix. Add about 100 g of walnuts and 100 grams of pre-washed raisins, mix again and pour in 100 ml of vegetable mala. Mix, the dough is ready, you can add vegetable oil to the water.
We take the mold, grease it with oil, the diameter of the mold is 22 cm, pour the dough, level it and put it in the oven, bake it in preheated oven at 180 degrees for 30 minutes, or navigate by your oven, readiness can be checked with a wooden skewer.
We take out the finished gingerbread from the mold, let it cool down a little, cut it into portions and serve it to the table.
Very tasty, I recommend cooking. You can even boldly cook a cake, cut into 2 cakes and soak with cream
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below:
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