Homemade soft kefir gingerbread with icing

Step-by-step cooking

1. Step 1:

   

   How to make homemade cakes on kefir with icing? Prepare the gingerbread dough. How to make dough? Take 2 eggs. Divide one egg into white and yolk. Remove the protein, it will be needed to prepare the glaze. And put the yolk in a large bowl. In the same place, break one whole egg. Now add honey, add granulated sugar. Whisk until smooth.

2. Step 2:

   

   Now pour kefir and vegetable oil into another bowl, mix them, then pour into this container the resulting egg-sugar mass prepared in the first step. Beat all the ingredients lightly with a mixer.

3. Step 3:

   

   Next, add flour with baking soda to this mass, but add it in portions and sifting through a sieve, kneading the ingredients each time. Knead the dough. Be prepared for the fact that flour may need more or less than indicated in the recipe. Adjust the amount of flour according to the condition of the dough — it should become soft and not tight, then the gingerbread will turn out really tasty.

4. Step 4:

   

   Now the resulting gingerbread dough needs to be rolled out. Sprinkle the work surface with flour (in this step it will need an additional amount. You need to add it so much that you can work with the test). Roll the dough itself a little in flour so that it does not stick to the rolling pin and roll out a little. Its thickness should be 1 cm, maximum 1.5 cm. Using a glass or a special mold, cut out the mugs from the dough.

6. Step 5:

   

   How to bake gingerbread on kefir? Cover the baking sheet with baking paper and put the gingerbread blanks on it. Place the baking sheet with gingerbread in a preheated oven to 180 ° C. Bake them for 25 minutes, but keep in mind that all ovens work differently, so they also bake differently, so the baking time may differ from the specified one.

7. Step 6:

   

   Prepare the glaze that will cover the gingerbread. To do this, you will need only 2 ingredients: protein and powder. Whisk the ingredients with a whisk or mixer until the powder and white color dissolve (no need to whisk until firm peaks). Please note that you can use only the remaining protein (from 1 egg), but in this case the gingerbread will be covered with a thinner layer of glaze. I used the whites of 2 eggs, so they will completely have a white cap.

8. Step 7:

   

   After 25 minutes, remove the baking tray with gingerbread from the oven and dip them into the prepared glaze or smear them in two layers with the prepared glaze using a silicone brush, then send the gingerbread to the oven for another 10 minutes, thus bringing them to full readiness. Freshly baked homemade gingerbread is best to cool by putting them on the grill.