The further civilization moves, the more attention humanity pays to the aesthetic side of any phenomenon. These trends also did not pass pastries: if it was enough for a primitive man to grind the grains of wild cereals, mix flour with water and bake an unleavened dry cake on hot stones, then later people learned to bake not only cakes, but also cakes, buns, cookies, pies and pies the most varied forms, the most bizarre outlines.
Sleight of hand and nothing else
When it comes to baking, not all products are on an equal footing. For example, the shape of buns cannot be too varied - and there is no need for it: by definition, a bun is a round-shaped yeast dough product without filling. True, some sources also refer other products to buns: the same buns that can have a more complex shape, for example, bows.
But if we need to make simple, ordinary buns, we, without further ado, bake them round or oval. If it is or hot dogs, you can sprinkle their surface with sesame seeds.
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Other such homemade baked goods can be sprinkled on:
- sugar;
- crumble of nuts.
You can make geometric patterns on them:
- small notches with a sharp knife (this applies to oblong buns);
- bitmap with the cloves of a fork, but dipping them very shallowly;
- press a raisin, candied fruit or nut into the center of the bun.
How to step by step the formation of buns from yeast dough
- The risen and kneaded dough is divided into portions. To do this, the lump of dough is divided into several parts, rolled out, and then either the necessary pieces are cut off or torn off by hand.
- Placed between the palms, roll out the dough so that it becomes rounded.
- The surface is sprinkled after proofing.
- Lubricate the buns with yolk for ruddy and bake.
If you are interested in baking options with filling, then this does not apply to buns, but rather pies. But variety can also be added to rich buns by adding steamed and floured raisins to the dough when kneading.
In a pie, not only the content is important, but also the form (photo)!
What kind of pies we don’t bake, what we just don’t put inside ...
Pies can be:
- with jam;
- with cottage cheese;
- with fruits and berries;
- with cabbage;
- with meat;
- with mushrooms.
But the design does not particularly concern us - except that we try to somehow diversify the top of the pies so that we can distinguish products with different fillings when there are several of them.
For distinction, you can form a curly comb on top of them, slightly pinching the dough, you can press raisins or nuts.
Meanwhile, you can form pies in other shapes:
- square;
- triangular;
- braided ("pigtails")
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Here is the recipe for forming triangular pies step by step:
- Roll out the dough, spread the filling in the middle.
- We take three edges and bring them together over the filling.
- We slightly crush the blinded triangle so that it is flat, but we do it carefully so as not to damage it.
But besides pies, there are also pies - large, beautiful, always with filling.
As for pies, they can be:
- open;
- closed.
Open pies consist of two layers: the bottom is the dough, the top is the filling. In closed tops put another layer of dough on top of the filling.
How to diversify the shape of large pies
Usually, to decorate such products, dough scraps are used, which remain after the cake is “tried on” under the oven, more precisely, under the baking sheet, and the excess is cut off.
Pie decorating options:
- The edges of the lower layer can be left a little more than the baking sheet, so that later, after laying the filling, wrap the edge of the dough, making a beautiful side of the open pie.
- If the cake is closed, put the top layer and pinch together with the bottom one, while forming a beautiful scallop along the edge or a curly ribbon, or whatever else fantasy tells.
- If there are trimmings, we roll them into thin sausages, which we then flatten a little. We lay out patterns from these strips of dough, as in the pictures. The simplest is the lattice. This is a traditional pattern for an open jam pie.
As for the braided pie or “pigtail”: it can only be sculpted with a fairly thick and not very crumbly filling. It is best to make them with chopped fruit.
We braid the pie "pigtail":
- Roll out the dough into a rectangle.
- In the middle we lay out the path from the filling.
- We cut the edges obliquely, not reaching 2-2.5 cm to the filling.
- We close the filling with these oblique strips, bending them one by one.
- Top can be sprinkled with sugar, cinnamon.
Unusual charlotte without yogurt and eggs
Cookies: how to make at least a star, at least a crescent
But who is lucky, it's a cookie.
The shape of cookies can be very diverse:
- round;
- square;
- asterisks;
- crescents
On sale there are sets of forms for making cookies, so the molding of these products is done quickly and easily.
How to shape cookies:
- A layer of dough is rolled out to the desired thickness.
- The desired mold is taken, its edges are lightly smeared with vegetable oil so that the dough does not stick: with proper processing of the molds, after extrusion, the cookies remain on the table, and the mold rises without sticking.
- As a mold, you can use glass thin-walled dishes of small diameter: a small glass, a glass, a stack.
- You can squeeze out any pattern, sprinkle with sugar, cinnamon, nuts.
They brought the dough for buns, pies and pretzels, but you don’t know how to cut the dough so that the fancy products turn out beautiful - see the step-by-step photo.
beautiful buns
Section "Orchid": roll out, cut out a square, fold in a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, connect the cut ribbons in the center.
Section "Peony": roll out, cut out a square, fold in a triangle, make cuts along the sides, leave a section of dough without a cut, expand the square, fold the triangle with other corners, make cuts. Expand the square, connect the cut ribbons in the center. Put the stuffing into the flower petals.
Section "Curls": roll out the layer, flavor with stuffing, roll into rolls on both sides, cut across.
Cutting for muffin "Rose": roll up a bun, roll out a circle, make 4 cuts at equal intervals, put the filling in the middle, fold the rose petals in turn.
Sweet "Bows": roll up koloboks, roll out mugs, fold the circle in half, make cuts 4 external and 3 internal.
A simple flower made from sweet yeast dough: roll the sausages, connect them into rings, put the filling to the two walls inside the ring, connect in the center, as shown in the photo.
Beautiful puff Kalach: roll a bun out of it, roll out a circle, grease with filling, roll into a roll, cut the roll lengthwise, twist two puff ribbons together, connect the ends to make a roll.
How to make "Piglets" from rich yeast dough. Roll out a circle, make a small incision on top, bend the corners - the ears. We sculpt a piglet for a pig in the lower part, bending the edge and flattening it a little. The piglets' eyes are made of raisins.
Sweet "Mushrooms": a circle is rolled out, which is then cut into pieces (see photo) and laid out in the form of mushrooms.
"Croissants". Roll out the circle and cut it into triangles, cutting from the center to the outer edge. An incision is made on the outer side of the triangle in the middle and the filling is laid out at its end. The croissant is rolled from the outer edge to the center.
Bun "Bird": roll up the sausage, wrap one end around the index finger and thread it into the resulting ring. With a small pinch, shape the dough into a beak shape. The tail needs to be flattened and cuts made, giving the appearance of feathers. Eyes are highlights.
And here are simple options for beautiful buns made from sausages. By the way, even a child can make such forms. Involve the little ones in this entertaining baking process. At the same time, develop fine motor skills and imagination.
How to decorate pies
Cake decoration "Flower": roll out a round-shaped layer, put a bun of filling in the center. Carefully distribute the rest of the filling in a circle, leaving space from the edges and the central bun. Cover everything on top with another layer of dough. With a small bowl or tea cup, press the edges around the center filling. Cut the outer edges with an openwork knife. Then evenly cut the dough with the filling, which you have goes along the outer ring. Slightly turn each "petal" stuffing up.
Cutting Butter Loaf. Roll up the flagella - sausages and weave a loaf of them, as shown in the step-by-step instructions in the photo.
And here are the options for decorating the edge of the pie.
Cutting the dough "Pigtail" or "Spikelet"
The simplest version of "Pigtails". A rectangle is cut out of the rolled out layer of dough, a longitudinal incision is made in the center. Then, one edge is threaded several times through the resulting hole. Thus, the edges are twisted into a spiral. The filling is laid out in the center.
"Pigtail with sausage". Three sausages are connected by the upper edges. Then a slice of sausage is laid out between them. Weaves like a braid. The right harness is placed between the left and center, then the left is placed between the right (which is now on the left) and the center (which is on the right). Again, a slice of sausage is placed and the weaving of the pigtail continues.
Sausage in the dough "Pigtail". This delicacy is sometimes called "Obzhorka" in culinary shops. The sausage is laid out in the center of the dough cake. Then the edges stick to each other, and the sausage wrapped with dough is cut into equal parts. Each polka is turned inside out with the sausage side up and placed through one on opposite sides of the middle. Sent to the oven when half cooked. Sprinkle with cheese, herbs on top, grease with mayonnaise or ketchup (for an amateur). And bring the pastry to readiness.
Beautiful bun "Spikelet". This baking option is done simply, but it looks very beautiful. We roll out a thin layer, grease with vegetable oil or an egg, sprinkle with sugar and cinnamon (poppy seeds). We turn the roll, which we then cut with scissors a little obliquely, as shown in the photo. We spread the resulting "spikelets" into one large beautiful bun.
Since childhood, we love fragrant soft buns with sugar to wash down with milk! These addictions remain for life, so when the aroma of muffin hovers in the house, it becomes so cozy and good.
Let's make the simplest buns today from different types of dough, and take only sugar as a filling.
The most popular version of the dough is considered to be butter yeast. It can be mixed with milk or water. Sometimes, for friability, alcohol is added to the recipe, for example cognac, as in. You can do without strong drinks, just taking any kind of yeast.
Pressed ones have more mass lifting power, but they are more difficult to store, so many housewives prefer fast-acting dry ones.
Ingredients:
- 2 eggs,
- 1.5 tbsp dry yeast,
- 1.5 tbsp milk
- ½ tbsp sugar
- a pinch of salt,
- 600 gr flour
- 100 gr butter (or margarine).
- For greasing 1 egg.
For filling:
- 50 g butter
- 4 tbsp sugar (to taste)
In order for the yeast to start working well, all liquid ingredients must be warmed to room temperature. For example, take eggs and milk out of the refrigerator in advance.
Dilute dry yeast in warm milk. Let's leave them for a while so that the yeast begins to revive.
Add 6 tbsp. flour, mix and pour in the warm melted butter.
Add flour and start kneading the dough. It becomes soft and does not stick to hands.
Take a bowl, grease it with vegetable oil. We spread the dough inside, which is also greased with oil on top so that a dry crust does not appear.
Place the bowl in a warm place for an hour and cover with a towel.
We do not crush the grown dough, for convenience we divide it into two parts and roll it into a rectangle. At this stage, you can add any kind of filling. For example, use poppy seeds or cottage cheese with raisins.
The oil, which has become very soft, is smeared over the surface.
Sprinkle sugar over it. Mix with cinnamon or nutmeg if desired.
We wrap the layer in a roll and divide it into several parts, 4-5 cm wide.
We pinch the lower edge of the snail so that the filling does not leak out and put it on this edge.
And you get pretty roses.
We grease the baking sheet with vegetable oil and put the buns on it. Leave for 20 minutes for them to rise.
Before putting the leaf in the oven, brush all pastries with a beaten egg.
We send them to bake in a preheated oven at 180 degrees for 20-25 minutes.
How to make homemade sugar buns without yeast?
In such a test, yeast is replaced with ode or baking powder. Especially if your recipe is, then soda does not need to be quenched with vinegar. If you do without using a fermented milk product, then use table vinegar as an acid.
According to this recipe, the dough turns out to be liquid, so stock up on molds in advance, preferably silicone.
Ingredients:
- 300 gr - wheat flour
- 100 gr - sugar
- 85 gr - butter
- 100 ml - milk
- 1 chicken egg
- 1 tsp - baking soda and vinegar for extinguishing
- 1 tsp - salt
- 1/4 tsp - ground nutmeg
To sprinkle and soak the buns on top:
- 100 gr - sugar
- 1 tsp - ground cinnamon
- 50 gr - butter
Sift flour into a bowl, put sugar, salt and nutmeg into it.
We extinguish the soda with vinegar and add to the flour.
Add milk and eggs to melted butter.
Add the dry ingredients to the wet ingredients and knead the dough. It turns out like thick sour cream, in which the spoon stands.
Put it in silicone molds and bake at 180 degrees for 20 minutes.
After they have cooled, brush the tops with melted butter and sprinkle with the cinnamon mixture.
You can add ground nuts, cinnamon or poppy seeds.
Beautiful "snails" from puff pastry in haste
When there is no time to make a dough, but you want to drink tea with buns, take puff pastry. It makes excellent, crispy and airy pastries. For pies and puffs without filling, I advise you to take puff yeast-free.
Ingredients:
- Puff pastry without yeast
- glass of sugar
- 50 ml sunflower oil
We take a layer, divide it horizontally in half.
Now we divide each piece into three more parts. So, from one layer we got 6 parts.
Each of which is rolled out with a rolling pin.
Lubricate with sunflower oil and sprinkle generously with sugar.
Now we turn the puff into a tube and connect the edges.
Make a slit along the fold and turn out the middle.
We also sprinkle the surface.
Lubricate the sheet and lay out the formed puffs at a small distance from each other.
Bake at 180 degrees for 20 minutes.
Having made such sugar puffs in a hurry, you can quickly prepare for the guests.
Simple ways (shapes) how to wrap donuts beautifully
To diversify the options for buns, take note of the methods that I will show below.
The well-known form of "Hearts" is made according to this scheme.
Roses wrap around the filling. And even cakes, they turn out neater.
For beauty, add cinnamon to sugar in such a braid. You can leave it just with a long curl or connect the edges and get a round bun.
Make cuts with scissors. To prevent the dough from sticking to the blade, grease them with vegetable oil.
Another curl, which is sprinkled with sweet powder on top.
The double heart looks interesting too.
Poppy can be added to the shamrock.
Weave a pigtail. This shape is also suitable for puff pastry.
With the help of a glass, you can make unusual lines.
Another option is how to form a bun.
If you cut the rkdet, you get a flower.
That's what a variety of forms can be on one leaf. And curls and pretzels.
Using a round stick or a cutlery handle, you can also make beautiful pastries.
Another leaf option. When a slot is made in the middle, into which the sharp end is pushed.
You can make bows. It looks very much like the real thing.
I offer a video in which you will find 15 more options for folding the test.
If you use a slow cooker, then you need to put the buns in a greased bowl and turn on the "Baking" or "Cake" mode. All programs have different cooking times. But the average is about 50 or 60 minutes.
The top of the baked goods will not be as beautifully colored as when cooked in the oven.
Baking prepared according to all three recipes turns out to be airy and sweet. Cook with pleasure!
Surely there are no such people who would not love homemade buns. Different forms (how to make pastries, we will tell a little further) not everyone is able to give such products. Therefore, we decided to devote this article to this topic. From it you will learn how to make buns, form curls and classic buns.
Forms are different: how to do it?
As a rule, they are prepared only from a rich yeast base. In other words, yeast, or margarine, as well as granulated sugar should be added to the dough for such products. After kneading the soft base, it is covered with a towel and left aside for 80-90 minutes. During this time, the dough should rise several times, become as soft and lush as possible.
Since making different It should be noted that most housewives prepare such pastries without relying on any recipes. Therefore, you can give one form or another to the buns at your own discretion.
However, there are also those cooks who prefer to cook only certain pastries of specific sizes and shapes. Let's look at some of these options in more detail.
Classic pieces
How to make buns of different shapes? Before answering this question, we should tell you how classic round products are formed. To do this, a piece the size of a fist is pinched off from a rich yeast base, and then it is lubricated with vegetable oil and rolled into a ball. In this form, the semi-finished product is placed in a deep form, and then all other products are laid out there. At the same time, there is no need to leave one or another distance between them. Indeed, after baking, semi-finished products, flavored with oil, depart from each other very well.
We form buns
Now you know how classic buns are formed. The forms are different (how to make buns, we will tell right now) you can invent such products yourself. However, in this section of the article, we decided to tell you how to make beautiful and neat buns.
A small piece is torn off from the pastry that has come up and rolled into a round cake with a diameter of about 12 centimeters and a thickness of 7-8 millimeters. After that, the products are sprinkled with fine sugar and rolled into a tight roll. In the future, it is folded in half, the middle part is cut, leaving the ends intact. Then the product is laid out on a greased baking sheet, after opening the cut part of the semi-finished product. From above it is smeared with a chicken egg and sent to the oven.
We form curls
Before you make buns of different shapes, you should decide which products you want to get. If the presence of the filling is not important for you, then you can use the methods presented above to form homemade pastries. Otherwise, it is recommended to pay attention to the following method.
So how do you make homemade buns? Different forms (a photo of the products is presented in this article) can be given to such pastries very easily. However, we will consider only the fastest and most popular way. To do this, all the pastry is laid out on a board, sprinkled with flour and rolled into a rectangular layer no more than 8 millimeters thick. Then they lay out the filling on it (for example, poppy seeds, thick jam, dried fruits, fruits, nuts, etc.) and wrap it tightly in a roll. After that, the product is cut into pieces. Their thickness should not exceed 4-5 centimeters.
At the end, the formed curls are laid out on a greased sheet or baking sheet and sent to the oven. At a temperature of 200 degrees, they are baked for 52 minutes, and then carefully removed.
It should be noted that the famous cinnabon buns are baked according to this principle.
Summing up
Now you know how to make delicious homemade buns. The forms are different (how to make buns and curls, we examined above) it is quite easy to give them. The main thing at the same time is to use only a rich yeast base and show maximum creative imagination.
By the way, in addition to the options presented, there are still a lot of different ways to form beautiful homemade buns. For example, someone makes them in the form of braids, someone in the form of a sliced loaf, and someone even gives the buns the look of French croissants.
I want to cook something special for the holidays. And offer a new reading of already known and beloved dishes. So it's time to check out some new culinary design ideas!
Our today's review is devoted to the creative cutting of dough - from the simplest to real masterpieces of flour production.
We put ideas in a piggy bank!
Buns from strips and layers of dough without filling
From the "sausages" of yeast dough, you can make beautiful buns. To prevent the strips from sticking together, the sausage must first be greased with an egg. And then wrap it with an ornate line according to the pattern you like.
From a small rolled strip, you can make a flower bun, a bow bun, a leaf bun.
For children, we definitely make pastries in the form of animals.
From a layer of puff pastry, you can make a stylish bun with a large bow.
Roll based baking
Original spikelets, buns and bread can be made on the basis of rolls. Here, various schemes for cutting dough with scissors are used.
We perform the spikelet as follows: sprinkle the “sausage” from the dough with poppy seeds. Then we make cuts in the roll at an angle of 45 degrees, and lay them out with a “pigtail”.
Similarly, we perform spikelets stuffed with poppy seeds or cinnamon with sugar.
You can make a ruddy wreath from a roll with sugar and cinnamon.
If you cut the roll into pieces and spread on a baking sheet, you can make cinnamon buns. When ready, fill the buns with chocolate icing, concentrated syrup, nuts with sugar or other delicious decoration.
Decorating the edge of the pie
Open pies and pizzas can be decorated in a special way by shaping the edge in advance and filling with toppings.
Original pies with filling
Pies are loved by adults and children. You can surprise and please your loved ones by making them in the form of roses, animals, curls, apples and other fruits and vegetables. Thus, you can make themed pies for a specific event or for a specific person.
stuffed pies
Large stuffed pies can be decorated in the form of a funny turtle. The relief on the shell can be made using prints of cups or dumplings.
Stuffed flower pie can be made with any sufficiently thick filling or with a combination of two fillings. We spread the filling on the lower layer - we form the center and the ring. Then cover with a second layer of dough and fix the center with a plate. We fasten the ring along the edge and make cuts, unfold the dough like flower petals.
We make a stuffed ring pie with a peeking out filling using special cuts in the center of the dough layer and bend it to the edge.
A stuffed pie in the form of a fish is made from puff pastry or yeast dough.
A country pie with minced meat and eggs is also quite beautiful and colorful. This dish is sure to impress your guests!
From small round pies with filling we form a bunch of grapes, decorate with carved leaves and a vine. Here is the finished culinary masterpiece!
Stuffed pie can be perforated. For such a pie, a thick filling of pieces of meat, cabbage, apples is suitable.
bicolor pies
Pies and buns made from two-color dough are very original. We make them according to the principle of the well-known Zebra pie, coloring half the dough with cocoa powder. And then it all depends on your imagination. You can put snow-white dough balls in a baking dish and pour the dark part of the dough, you can bake multi-colored cakes and make a cake out of them, or you can combine two layers of light and dark dough, make two rolls and colored butterflies from them.
decorative bread
It is our custom to greet guests with bread and salt. But where to get beautiful decorative bread? It turns out that it is quite possible to bake it yourself. There are a lot of decent options. Let's get to know them:
Open pies and pies
Open pies and pies can be decorated not only with the original edge.
We make puff pastry pies with the effect of an opening flower from two square layers, cutting the top one.
Charlotte with apples is now made in a new format. We spread the curd filling of the consistency of thick sour cream on the shortbread dough, decorate with apple roses on top.
We decorate pies with berries and jam filling with decorative pieces of dough.
We make open puff pastry pies with meat filling.
We decorate pies and pies with an edge of dough and sausages. To do this, we put a sausage between the two layers, fix it, make cuts and unfold it.
With pieces of boiled sausage, you can make rose pies.
An open pie with pear and cottage cheese is very useful. We fill the base of shortcrust pastry with pears, cut into rings, without separating them. We spread them in the shape of a flower and fill them with a liquid curd filling. We bake.
We make a pear pie from a puff layer and half a pear. Original and simple!
Pie "Santa Claus"
For the New Year holiday, it is worth baking a cake with one of its symbols. We propose to make a cake with the image of Santa Claus.
Now, fully armed, let's start experimenting with original pastries!
Photos used: hlebopechka.ru, www.liveinternet.ru,
