Advice 1: How to sculpt beautiful cakes

For the preparation of tasty and fragrant pies require a certain culinary experience. In addition, the cakes should also beautiful close up. A few times practice, you will get a great decorative elements.
Beautiful cakes

The dough for making pies

One of the secrets of how to sculpt beautiful cakes, is in the preparation of the test. It should be elastic and tight. Liquid dazzle pastry pies that will keep the shape, will not work.

So, first do some preparation of the test. To do this, take 400 grams wheat fine flour, 0,5 tsp salt, 100 grams of melted butter, 150 ml cold (boiled) water. Sift the flour. Then, pour the flour and salt into a large bowl and mix. Gently pour the flour in the melted butter. Butter RUB into the flour with your fingers: the mixture should resemble bread crumbs. Now pour the flour in water and make the dough. Knead it for 5-10 minutes until it is smooth and soft. The finished dough should not stick to hands. Roll the dough into a ball. Lightly sprinkle it with water, set aside and cover with a cloth. Let it sit for 30-40 minutes. To prepare the filling for pies.

When the filling is cooking, remove the dough and divide it into two parts. From each part roll into a sausage with a diameter of about 5 see Cut into a sausage with an interval of 3 cm you will get dough balls. Each ball roll out an oval pellet with a diameter of 15 cm. Now cut each tortilla in half. Take one half in hand and moisten with water the straight edge of the pellet center to the end. Fold both ends of the straight sides to make the envelope or cone. Tightly Zadejte cone with your fingers. Stuff the pie with forcemeat two-thirds full. Then zasypnica region. Now can be nice to close up the pie.

Design options for the edges of the pie

There are several ways of wrapping pies: braids, cords, weaving and so on. To nice and original to close up the cakes you need sensitive fingers and a little water. The prettier you make the decoration of pies, the more compliments they get.

So one of the simplest options - pigtail. Take the cake in the left hand and the thumb of the right hand bend the edges of the pie to make a twisted rope. If the netting breaks up, dip your fingers in water, and the dough will become more manageable. Firmly push the dough to the edge so that the pattern does not spin. Formed on the other end of the pie dough take a tip or carefully wrap.

Turn the edge of the pie in the original hedgehog. For this semipelite the edges of the pie to create triangles. The distance between the triangles can be from 0.5 to 1 see the Original triangles can be obtained if you make small cuts the edges of the pie with an interval of 1 cm and Then incised edges just turn diagonally.

If you do not cut the cake in half, you can try to close up the pies in the form of an envelope. Now, roll the cake and trim the edges to make a square. In the center put the stuffing. Now take the two top edges and close up them at an angle of 45 degrees. After you close up the two lower edges. Last close up centre: you get the envelope. Well desipite seams and make harnesses.

Advice 2: How to sculpt cakes of dough

Sculpt cakes of dough, at first glance, is not difficult, but still, this activity requires certain knowledge and skills, which can be purchased after the making of the tenth pie. Cakes of dough may differ from each other not only filling, but also in form. They can be leavened or unleavened, and made of puff pastry.
How to sculpt cakes of dough
You will need
Cakes of leavened or unleavened dough can be done in the form of an oval (elongated), bag (round), square (envelope).
To prepare the oval and round cakes take a piece of dough and roll out his hands thick harness floured table. Take the wiring in right hand between thumb and forefinger and squeezing your fingers, form the dough into balls of medium size. For best results, lubricate the right hand with vegetable oil, so the dough will not stick to the hand.
For making oval patties take the ball of dough and with hands form a circle with a minimum thickness of 5 mm. In the center of the circle put the prepared stuffing and connect the opposite edge of the circle to each other, Saipov their fingers and lightly pressing down the dough. Put a little stuffing, so it does not hit on the edges of the dough, otherwise the dough will be bad samitivate.
For making round cakes also make dough balls and round things. In the center of the pellet put some of the filling. The edges of the cakes pull up and zasypnica to make a pouch.
For square pies roll out the dough with a rolling pin, giving the shape of a square or rectangle. The thickness of the dough should be at least 5 mm. with a Sharp knife cut the dough into equal squares. In the center of each square put stuffing and zasypnica edges to make an envelope.
Ready pasties put on a greased or covered with baking paper baking sheet, and allow to sit for 15-20 minutes. Before baking the pies, brush with beaten egg to get a Golden brown.
Puff pastry you can make cakes in the shape of bags and envelopes. For bags do not have to cut a round shape, because of the puff pastry circles you can cut out only the glass not to break the layers, and scraps will not get the full product. So roll out the puff pastry to a rectangular shape and cut into squares. In the center of each square put the filling and connect the edges of the squares so that the bags came from "tails". For envelopes connect to each other opposite corners of the squares.
Puff pastry to grease prior to baking egg is not necessary.
Useful advice
Using frozen puff pastry, just follow the instructions on the package.
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