Gingerbread is one of those sweets that crosses generations and never loses place on the table. With its spicy aroma and soft texture, it generally appears during holiday periods, reminiscent of family recipes and desserts prepared in peace.
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Find out how to make soft and fluffy gingerbread at home
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Gingerbread mousse that melts in your mouth to enjoy with the family
In the homemade version, it is possible to control the flavor, take care of the filling and guarantee a generous chocolate coating.
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Find out how to make gingerbread at home and enjoy a classic that always pleases:
Ingredients
- 1 cup of milk
- 4 and a half spoons of honey
- 1 cup of sugar
- 1 tablespoon of melted butter
- 2 tablespoons of cocoa powder
- 2 teaspoons of cinnamon powder
- 1 teaspoon of clove powder
- 3 cups of wheat flour
- 2 teaspoons of baking soda
- Milk sweetened to taste
- 3 cups melted semi-sweet chocolate
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Preparation method
In a bowl, mix milk, honey, butter and sugar until smooth.
Sift the flour and add the cocoa, cinnamon, cloves and bicarbonate, mixing well.
Add the dry ingredients to the liquid mixture until you have a uniform dough.
Divide the dough into the greased molds.
Place in a preheated oven at 180°C for approximately 15 minutes.
Once cooked and cooled, cut the honey buns in half and fill with dulce de leche.
Dip in melted chocolate and refrigerate until filling sets.
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