Как готовить имбирные пряники

Январь 09 17:30 2015

Как готовить имбирные пряникиМягкие, с терпким изысканным ароматом, имбирные пряники сразу ассоциируются с волшебным праздником Рождества. В действительности же это угощение всегда будет рад получить каждый, и вовсе не обязательно ждать зимних праздников, чтобы удивить друзей и знакомых необычным сюрпризом – будь это пряничный замок в красивой упаковке или корзинка с мелким имбирным печеньем.

Имбирь вот уже в течение многих столетий известен европейцам как один из лучших видов пряностей. Сейчас нам известно огромное количество рецептов с использованием этой специи, в число которых входит выпечка. Имбирными пряниками можно назвать и ароматные кексы, и пряный сладкий хлеб (как бездрожжевой, так и сдобный), а также всевозможные торты, печенья и даже целые мини-постройки, источающие неповторимый аромат имбирной выпечки.

В такие блюда чаще всего добавляют сушеный имбирный корень, перетертый в порошок. Также хорошей альтернативой ему могут стать небольшие кубики засахаренного корня, добавленные в начинку или тесто.

В кондитерском деле имбирное тесто завоевало столь широкую популярность всего-то около сотни лет назад. В Европе Средневековья имбирные пряники всех форм и размеров можно было увидеть на городских ярмарках – к слову, в те времена их часто покрывали позолотой и украшали пряностями. Такие ярмарки получили название «имбирных», и каждый из участников уносил с собой в качестве угощения купленный там ароматный пряник.

Немецкий город Нюремберг не случайно получил звание «мировой столицы имбирных пряников» — тому поспособствовало его размещение на торговых перекрестках. Именно в Нюремберге зародилось мастерство приготовления пресловутых пряников всех возможных форм и узоров. Местные мастера искусно выпекали пряничные фигуры мельниц, королев и королей, животных и так далее, поражающие сложностью и красотой исполнения. Когда изделие было готово, его расписывали красками и позолотой и везли на ярмарочную продажу.

Теперь имбирные пряники тесно связаны в умах людей с теплыми воспоминаниями о Рождестве. Оригинальная и свежая идея того, как нарядить елку — ароматные пряники, развешанные на зеленых лапках новогодней красавицы. И, конечно, имбирная выпечка – это замечательный рождественский подарок, который придется по вкусу каждому.

Тесто с имбирем

Есть несколько важных правил, которые стоит изучить, прежде чем приниматься за выпечку. Быть может, легче вам будет работать с тестом, раскатывая его толстым пластом на противне и там же вырезая фигурки, чтобы сохранить их форму и избежать деформирования из-за переноса со стола. Если рецептом не оговорен другой вариант, то учтите, что изделия могут подняться, и оставьте между ними небольшое пространство.

Главное отличие имбирных пряников от обычного печенья – они не подсыхают и не хрустят после того, как постоят в духовке. Потому степень готовности пряников проще определить по их внешнему виду: если изделия приподнялись и покрылись тонкой румяной корочкой, то они наверняка пропеклись. Некоторое время не снимайте их с противня, пока слегка не подсохнут.

Большие по размеру и плоские пряники сначала стоит охладить на ровной поверхности, чтобы они не потеряли форму, а затем оберните пищевой пленкой или тонкой бумагой. Лучше всего пряники выпекать за несколько часов до украшения, чтобы они успели остыть.

Рецепт имбирных пряников (из расчета на 24 шт.):

сладко-сливочное масло: 100 г
мука: 350 г
коричневый сахар: 185 г
молотый имбирь: 2 ч.л.
пекарский порошок: 2 ч.л.
яйцо: 1 шт.
светлая патока: 3 ст.л.

1. Для начала поставьте духовку на разогрев до двухсот градусов и смажьте противни (лучше взять два) маслом.
2. Муку, имбирь и пекарский порошок смешайте в кухонном комбайне, добавьте порезанное кубиками масло. Тесто вскоре станет напоминать мелкие крошки. После этого добавьте патоку, сахар и яйцо. С ингредиентами для теста покончено, осталось его замесить и оставить в пленке на холоде примерно на полчаса.
3. Тесто раскатайте, сформируйте фигурки, уложите их на противни. Противни отправьте в нагретую духовку. Время до готовности: 12-15 минут. Пряники должны подняться и обрести золотистую окраску. После того, как выпечка будет готова, оставьте ее на пару минут подсушиться и уложите на решетку.
Приятного Вам аппетита!

Юхневич Анастасия, специально для сайта Советница.

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