Milk gingerbread on custard dough: simple and quick

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A simple recipe and very tasty gingerbread as a result. They are definitely worth cooking!

You won't spend much time on cooking, and as a result you will have 1 kg of the most delicious homemade gingerbread.

Ingredients:

For the dough:

• Milk – 250 ml
• Flour – 125 g
• Sugar – 250 g
• Salt – a pinch
• Vegetable oil – 50 ml

For the second part of the dough:

• Egg – 1 pc + 1 yolk
• Flour – 500 g
• Baking agent – 30 g
• Vanilla sugar – 15 g

< p>Gingerbread glaze:

• Eagle protein – 1 pc
• Icing sugar – 100 g
• Oven – 180 C Time – 20 minutes

Step-by-step cooking recipe

Mix the flour for the custard part, sugar and salt until smooth in a bowl.

Bring the milk to a boil, do not boil. Pour the hot milk in a stream into the mixture of flour and sugar, stirring constantly.

The custard should be homogeneous and without lumps.

Add vegetable oil to the still hot mass and mix until smooth.

Leave the mass to cool to a warm state at room temperature.

After cooling, add egg, yolk, vanilla sugar and mix everything with a whisk or spatula.

Mix flour with baking powder. Add parts to the custard mass and knead the dough in a manual or kitchen machine. The dough is soft and does not stick to your hands

The finished dough can be left to rest for 30 minutes or you can continue working immediately.

Roll the dough into a layer 1 cm thick. When rolling, the table and the dough dust with flour as needed.

If you roll out the dough thinner, the gingerbread will not be tall and harder.

Cut circles from the rolled dough and place them on a baking sheet covered with baking paper. Place the gingerbreads at a distance from each other, they will grow when baking.

Bake in an oven heated to 180 degrees for 15-20 minutes.

They will become slightly golden, you do not need to keep them for a long time, because the gingerbread will be hard.

Leave the finished gingerbread to cool. After that, cover with glaze and let it dry.

Gingerbread glaze:

Mix powdered sugar with egg whites with a mixer at medium speed or with a whisk.

The mass will become white of medium thickness and should flow easily from the whisk.

Dip the gingerbread one by one into the finished glaze and place on a wire rack so that the excess glaze runs off. Glaze can be applied with a brush to each gingerbread. Leave them for about an hour so that the glaze dries.

Homemade gingerbread on custard dough is not at all like store-bought, they are very airy and very tasty. Be sure to cook!