Author Topic: Air bubbles in my gingerbread  (Read 2075 times)

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Offline NJgingerbreader

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Air bubbles in my gingerbread
« on: November 10, 2014, 09:25:17 am »
Does anyone have a suggestion on how to eliminate air bubbles in my gingerbread?  My wet ingredients are heated and I do use a Hobart. My dough is very sticky so I have to knead in extra flour before working with it.

This dough rolls very nicely, but I do see air bubble even before baking.  Any thoughts on preventing this (or sharing you favorite recipe) would be very much appreciated. Thanks!

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Offline Ginger Art

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Re: Air bubbles in my gingerbread
« Reply #1 on: November 14, 2014, 05:12:48 pm »
I made up my own recipe after so many problems with so many others.
This is construction grade dough...not good to eat.

mix everything in kitchenaid mixer.

1 Cup Sugar
1 Cup Vegetable Shortening
1 Cup Light Corn Syrup
1 tsp. Baking Soda
1 tsp. Salt
1 T. Ginger
1 T. Cinnamon
1 tsp. Cloves
5 T. Water
5 Cups Flour

roll out on aluminum foil then cut pieces.

NO COOKING INGREDIENTS...NO FLOUR NEEDED TO ROLL OUT...NOT STICKY...NO REFRIGERATION...BAKES PERFECTLY FLAT...NO BUBBLES

bake at 350 degrees until brown.

Offline GingerbreadExchange

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Re: Air bubbles in my gingerbread
« Reply #2 on: November 14, 2014, 06:09:54 pm »
Ginger Art... this is similar to a gingerbread recipe I used when I began, many moons ago.  But... no eggs in your recipe? 
Loreta Wilson
Exceeding your gingerbread expectations in a sweet way

Offline Ginger Art

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Re: Air bubbles in my gingerbread
« Reply #3 on: November 14, 2014, 06:17:44 pm »
Nope, no eggs...lol  I feel the eggs are the root of many problems, like sagging dough, warped pieces, walls caving in, etc. Only my opinion of course. I have tried over 2 dozen so called "fool-proof" recipes and every one had eggs and every one failed me.
I add an extra T. or 2 of water if my dough is too dry. The high fat content is what makes them stiff and sturdy. The eggs make them go soft it seems to me. And maybe this is my climate or other factors of where i live?

Offline GingerbreadExchange

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Re: Air bubbles in my gingerbread
« Reply #4 on: November 14, 2014, 06:30:38 pm »
Ginger Art... I'm totally going to try your dough recipe.. next month after I get moved!   ;D
Loreta Wilson
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Offline Ginger Art

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Re: Air bubbles in my gingerbread
« Reply #5 on: November 14, 2014, 06:34:15 pm »
Please let me know how is works for you. You've seen several of my structures, so you know how it looks...lol

Have a great move...hope it's not too stressful for you... ;)

Offline adamwerner

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Re: Air bubbles in my gingerbread
« Reply #6 on: November 14, 2014, 09:31:57 pm »
I am totally gonna try this formula too. Thanks for sharing it!

I gotta admit, the baking soda seems odd to me. I've always believed that leavening agents are evil for construction grade Gingerbread and that leavening agents can contribute to bubbles and/or result in the pieces baking out of shape. However I'm thinking that since this seems like a low acid formula anyhow, the soda is really more for browning than leavening. Plus I like the idea of light corn syrup since it's inexpensive (compared to honey) and will probably result in a lighter colored dough which is helpful when you need to color the dough before baking.  In any case I will definitely give this a try since I love experimenting. Thanks!

Offline Ginger Art

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Re: Air bubbles in my gingerbread
« Reply #7 on: November 15, 2014, 09:18:36 am »
Adam,
I run a pro cookie baking company and everything i want in my cookies...i want the exact opposite for my gingerbread...lol
i want my cookies soft and moist...my gingerbread hard and dry...so i reversed all the ingredients and got the dough recipe from that. the baking soda makes things flat...baking powder makes them puff.
so that's why the small amount of soda in the recipe. and yes it does help in browning. and you are exactly right...i wanted a light dough that could be colored easily and perfectly...hence the corn syrup and no molasses. this dough colors perfectly every time for me.

please let me add a trick for perfectly shaped pieces if i may.......i bake my pieces on foil for about 5-6 minutes, then remove from the oven and cut the doors, windows and around the outside edges. you have to do this fast as the dough hardens quickly. i use the template and an oven mitt and pasta wheel. then the pieces don't spread any more and are perfectly square around the edges. they are baked just long enough to keep their shape. then i finish baking, flatten between paper towels and books overnight, and viola! flat, hard, smooth pieces that go together so easily. no fudging with icing. and i apply everything including gumpaste and fondant and it never falls off.

hope this may help!!

Offline GingerbreadExchange

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Re: Air bubbles in my gingerbread
« Reply #8 on: November 15, 2014, 10:56:32 am »
Makes perfect sense Ginger Art!  Thanks so much for sharing both Ginger Art and Adam!!!
Loreta Wilson
Exceeding your gingerbread expectations in a sweet way

Offline NJgingerbreader

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Re: Air bubbles in my gingerbread
« Reply #9 on: November 15, 2014, 05:32:24 pm »
Thanks, everyone, for your posts. I will certainly have to try that recipe and those tips!

 

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