Shape of cake depends on the test and filling. The General rule – products with meat, fish or vegetables make closed so the stuffing will retain its juiciness. And cakes with moist content, for example, with jam or cheese, can be (but not necessarily) to do open.
To cook the patties of dough, divide it into small pieces and shape into neat balls, easily rotating between the palms. Don't forget to pour the flour, otherwise the dough will stick to hands. Roll out balls with a rolling pin into a round pellet. Don't make them too thin – after filling, these pies can break. Rate and the size of the cakes – the cakes are too big will be uncomfortable there, and they don't look too carefully.
In the center of each tortilla put a tablespoon of filling. It can be an cheese and a small amount of sugar, mashed potatoes with fried onions, canned fish with rice or pre-fried minced meat.
Further actions depend on whether you plan to fry the patties in oil or bake in the oven. For frying fold the burrito in the form of a Crescent and carefully Zadejte region. The cakes that you plan on baking, form otherwise. Lift the edges of dough and gently shape them so that the seam going down the middle. Get the cake-a boat. Carefully "curl" seam in the form of a rope – this will allow the products to keep the shape during baking. Place them on a baking sheet and brush top with beaten egg to create a Golden brown crust.
Dough can be formed and more original cakes. For example, meat pies, traditionally baked round. In the center of a small rolled cake dough put a spoonful of raw minced meat mixed with onions. Lift the edges of the dough and semipelite them, forming a circle with a small hole in the middle. The tat is ready for frying in hot oil.
In a similar way, and made cheesecake. However, classic cheesecake sides from the test is much lower, and most of the toppings open. Stuff the dough with cheese with a small amount of sugar (can add raisins). Semipelite the dough at the edges, creating borders. Ready cheesecake place on a baking sheet and brush with the beaten egg.
Another option is semi-open pies – the famous Russian pies. They are small and have the shape of boats. The main difference from the usual pie pie – hole in the middle, through which is seen the filling. Pies stuffed with cabbage, mushrooms, potatoes, fish, rice, vaigai and other products. Forming a cake, not semipelite its Central part, leaving a narrow slit. When baking in the oven under the influence of high temperature the edges of the cake will be revealed.
When baking mince pies please note that the sugar from them can leak and burn. Shaping cakes with cherries, apples or jam, sprinkle dough with a small amount of starch. It will hold a sweet liquid, retaining the juiciness and taste of the filling.
Advice 2: How to turn off the pies
Pies represent a fried or baked pastry with filling. Flavorful baked goods with a Golden crust is appetizing, and attractive forms, pleasing to the eye.
Cut the dough into small pieces. Shape hands round pellet. In the center put the stuffing. Edges carefully zasypnica, dipping my fingers in flour. Slightly prelucrate the finished pie with a rolling pin. Bake the products by placing them on the baking sheet seam side down. This way of forming cakes called "boat".
Divide the dough into pieces. Each roll out into a thin layer oval. Cover all tortillas with filling, leaving 1 cm from the edges. Let it soak a little the dough for 10 minutes. Then turn the plates in rolls. This option is suitable for liquid filling, grated cheese, poppy seed.
Roll out the dough with a rolling pin into a rectangular formation. Spread on top of stuffing. Roll up the dough jelly roll and cut into equal pieces. On each slice, push it in the middle of the handle of a wooden spoon.
Cut the dough round cakes. In the center put the stuffing. Will suscepit edge in a circle, leaving the middle open. This form are meat pies, cheesecakes.
Put in the center of the pellet filling. Semipelite the edge of the rope with one hand, not reaching the middle. And then on the other hand, leaving in the centre a small hole. So wrapped pies.
Roll dough in small balls. Make in bun deepening a wooden pestle. Inside, place cheese or other stuffing.
Cut, rolled, thickness 0.5 cm the dough into triangles. On the wide side of the sector put the filling and roll up to the sharp side so that it does not spread over the edge.
Slice the dough into squares or rectangles. On one half spread the filling, and the second cover and press firmly. This is a good option of forming patties of puff pastry.
Cut the rolled out dough into long triangles. At the base make a small incision. Put the stuffing. Roll the dough tube from the base, giving a Crescent shape. The tip tuck. Thus from the test fold croissants.