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How to make beautiful dough products. How to sculpt pies from yeast and yeast-free dough

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Not a single one can do without ruddy cheesecakes and pies festive feast... In this regard, many housewives are interested in how to blind beautiful pies, because appearance is no less important condition than good taste... Depending on the filler (meat, fish, cabbage, potatoes or jam), the baking form can be different.

What are the forms of pies

The history of Slavic cooking is unthinkable without mouth-watering pastries. Over the years, new ways have regularly appeared on how to beautifully sculpt pies. The main secret obtaining original baked goods is a combination of delicious filling, good test and the skill of the cook. It is worth noting that the pies unusual dish, because, depending on the filling, they can be:

  • dessert (sculpted with jam or cottage cheese);
  • appetizer (sculpted with vegetable or mushroom fillings);
  • the main dish (sculpted with meat, potatoes or fish).

Uniqueness flour products consists not only in a wide variety of fillings, but also in the form of baked goods. You can sculpt pies from different doughs:

  • yeast (prepared with a sponge or unpaired method);
  • yeast-free (custard, puff or cheburek).

Making pies from yeast dough turns into a real art if the hostess shows her imagination. The shape of the products can be square, round, oval.

To make your pies arouse an appetite for everyone who looks at them, it is recommended to sculpt them, observing some cooking rules:

  1. Pour in a little sunflower oil in the palm of your hand so that the workpiece does not stick to your hands.
  2. So that the edges of the cakes stick well together, they can be greased with water or egg white.
  3. Leave the cakes under greased cling film for 15 minutes before sending them to the oven or skillet. This will make your pastries fluffy and appetizing.
  4. To make pies with golden brown, you need to process the tops with whipped egg yolk.

Round products take us back to childhood. These pies are made with apples and other fruit fillings. This will help keep all the juice inside. For nice round pieces:

  1. Roll out small cakes from the dough, about 5 millimeters thick.
  2. Put the filling in the center.
  3. The edges of the cake are collected in the middle of the cake.
  4. Sew the edges to obtain a pouch.
  5. Spread out on a baking sheet with a clamp down.

Oval is the most popular form of yeast cakes. For the filler, you can take an onion with an egg, cabbage, liver, and more. How to sculpt oval pies:

  1. Divide the dough into balls.
  2. Roll each ball into a roll.
  3. Cut the resulting rolls with a knife into 4 cm pieces.
  4. Roll each piece into an oval cake 3-5mm thick.
  5. Place the filling in the center.
  6. Put one edge of the workpiece on the other, mold the cake in the shape of a semicircle.
  7. Put the pies in the pan with the seam down.

Triangular products are usually baked goods with an open filling. Meat, potatoes with chicken or fish are suitable as a filling for them. How to sculpt triangular patties:

  1. Roll out a rectangle, 0.5 cm thick.
  2. Place the filling in the middle.
  3. Fold the two edges on top of each other (you should get an arrow).
  4. Fold the remaining edges up.

Embossed pies will help surprise and delight loved ones. The filling can be salty or sweet, only the thick consistency is important. How to make embossed pies:

  1. The dough is rolled out in a layer.
  2. Ovals are cut out from the resulting layer.
  3. In the middle is the filling (sausage).
  4. The top and bottom of the workpiece are folded up a quarter.
  5. The corners are folded crosswise along a wide edge (as if the filling is being swaddled).

Methods for sculpting pies

To make baked goods not only tasty, but also beautiful, you need to know the technology of cooking. There are tons of ways to make pies with a variety of fillings. The first stage in the preparation of products is kneading the dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes), and chicken eggs... The size of the patties determines the amount of filler. When rolling out the dough, it is already necessary to form the same balls. Otherwise, the pies will be of different sizes.

Traditionally, for the preparation of flour products, it is customary to use one of the following methods:

  1. Prepare the dough, tear off pieces of the same size from it, shape into balls. Place the blanks on the kitchen table. Roll out the dough with a rolling pin in the shape of circles.
  2. Cut off a significant part of the finished dough, roll it into a sausage, cut into portions... The resulting blanks are dipped in flour on both sides, placed on the working surface of the table. Pieces need to be kneaded with your fingers or rolled out with a rolling pin.
  3. From the finished dough, you need to cut off a significant part and roll it out with a rolling pin. Take a glass and cut circles for pies out of the dough.

How to sculpt pies correctly

The shape of the pies depends on the dough and filling. The rule is one: baked goods with meat, vegetables or fish should be covered (to preserve juiciness). Pies with cottage cheese jam or other moist fillings can be made open. The following are the ways correct preparation pies:

  1. Divide the dough into small pieces. Form neat koloboks by rotating between your palms. In this case, you need to add flour so that the dough does not stick to your hands. Roll out the round cakes with a rolling pin. Do not make the dough too thin, because it can tear from the filler. The size of the blanks also matters, too large pies do not look aesthetically pleasing and are not very convenient to eat.
  2. Place the filling (about 1 tablespoon) on each tortilla in the center.
  3. Taking into account whether you plan to fry the pies in vegetable oil or bake in the oven, you can fold the cake in a crescent or, lifting the edges of the dough, blind it (the seam strip will turn out in the middle).

How to shape pies

There are many original ways how to close up pies. It all depends on the filler of the product and the type of dough. You can sculpt oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the cooking method is yeast, then it is better to sculpt products of a round or oval shape. This is the easiest and fastest way to get a treat for a family tea ceremony. It is recommended to grease your hands when forming pies vegetable oil so that the workpieces are of high quality and do not stick to the palms.

How to cover up oval or round pies:

  1. Take the prepared ball, crush it into a circle about 5 mm thick.
  2. Place some filling in the center.
  3. For an oval shape, join opposite edges and pinch. Round pies need to be sculpted like a bag, stretched up.
  4. If you grease the edges with water, the cakes will not open when frying, making them juicy and tasty.

To obtain square-shaped products, the dough layer is rolled out with a rolling pin, cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. This is especially useful for puff pastry. Often housewives prefer to sculpt triangular pies. The method is similar to the previous one, but instead of an envelope, you need to make a corner.

How to wrap correctly

After you have rolled out the blanks and prepared the filler, you need to wrap the pies beautifully. There are several ways to mold an original product:

  1. Connect the ends of the workpiece so that a seam forms at the top. At the same time, make sure that it cannot come unstuck during heat treatment.
  2. Place the sausage-shaped filler on one side of the workpiece. From the same side, they begin to wrap the filling to make a pie in the form of a rolled-up tube.
  3. Sculpt square products as you wrap a postal envelope. In this case, you can improvise at your discretion, the main thing is that the filling does not fall out of the pie.

How beautiful to pinch the edges of the pies

The neat edge of the product will make the baked goods beautiful, like in the photo, and appetizing. How to mold products with an original seam:

  1. Pigtail. Take the workpiece in your left hand, wrap the edges with your right thumb so that you get a twisted rope. Pinch off the formed tips at the edges so as not to spoil the view.
  2. Hedgehog. Pinch the product so that triangles are formed along the edge, or make small cuts every 1 cm, which will need to be folded diagonally.
  3. Roll out the cake, cut off the edges to form a rectangle. Place the filler in the center, close the two top edges at a 45 degree angle. Then join the bottom edges as well. The center is covered up last. Turn the seams into tight bundles.

Video: how to beautifully mold pies

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BOYS

Grease the cakes with butter and sprinkle with sugar evenly. The more sugar, the more "caramel" the bun will be. Usually, 1 ~ 1.5 teaspoon of sugar and 1 teaspoon of butter are taken for a cake with a diameter of 15 cm.
For sprinkling, in addition to sugar, are used: poppy; cinnamon; small raisins; crushed nuts; sesame or sunflower seeds.
Roll the prepared cakes into rolls. This is the main blank of the bun. Further, the formation of buns can go in different ways.

PLYUSHKA "HEART"


1. Fold the roll in half.
2. The ends of the roll should be joined together.
3. With a knife, make a through cut along the figure, not reaching the end (the junction of the two ends of the roll) 2 ~ 3cm.
4-5. Expand along the cut line, layers up.

PLYUSHKA "HEART", option 2


This bun is formed in the same way as the first, but the cut is not made completely, leaving 1 or 2 layers uncut.
In this case, the bun does not unfold so wide and the cut forms something like a well or a depression in which you can additionally put something, for example, a piece of butter, or add sugar.

"TULIP" or "SHAWLER" BOY


1. Two cuts are made along the workpiece.
2. The workpiece is opened along the cuts - the outer petals are spread apart and unfold in layers upward. The middle petal either does not move or turns.

PLYUSHKA "ROSOCHKA" or "ZAVITUSHKA"


These buns can be made either small or large.
For small buns, small cakes are made and, accordingly, small rolls, for large buns, the dough is rolled into one large layer, which is then rolled into a large roll.
1. Cut the roll into pieces.
2. Pinch one end of the piece.
3. Open the layers from the second end like petals.

PLYUSHKA "BANTIK"

1. Cut the roll (not bending) on ​​both sides so that the uncut part remains in the middle. Make cuts along the roll.
2. Expand the bun along the cuts.

PLYUSHKA "BOAT"


1. Fold the roll in half.
Make a cut along the figure, not reaching the end (where the two ends of the roll join) ~ 2cm.
2. Turn the cut workpiece on its side. Fold back the top so that it lies on the table.
3. In this case, the fastened ends of the roll turn out to be UNDER the unfolded petals.

BROWN BOY


1. In the roll, make a through slot (along the product) from one edge to the other, not reaching the ends ~ 2cm.
2. Expand the resulting hole.
3. Pull one end of the roll into it.

PLYUSHKA "ROPE"


This figure is best made from a large roll. If you make small "strings", then you get only 1-2 weaves and the finished product looks poorer.
1. Step back from one end of the roll by 2 ~ 4cm (depending on the size of the roll), make a longitudinal cut to the second end. Expand the product along the cut, layers up.
2. Twist the two resulting strips together. Connect the ends together and pinch carefully.

PLYUS "EIGHT"



2. Take the resulting strips to the side and connect in pairs (to get a figure.
3. Tighten the ends carefully.

BUTTERFLY BOY


1. At the roll, bend both ends so that they join in the middle of the roll.
2. Make cuts where the folds are.
3. Open the product in layers upwards.

BOY "SUN"

1. Cut the roll across. The distance between the slits is 1 ~ 1.5cm.
2. Wrap the roll in a ring, with cuts outward (the cuts will open).

PLYUSHOK "SCALPHOK"


1. Make the same cuts at the roll as in the "Sunny" version.
Rotate the roll so that the uncut side is at the bottom and the cuts are facing up.
2. Bend the teeth alternately to the left and then to the right.

"CORN" BOY


1. Make a cut to the middle of the roll.
2. Cut the uncut part with a knife in the form of small squares.
The notch should either crush the dough or cut through only one layer of the dough.
3. Lay the cut ends from the sides of the uncut part, turning them with the cuts up.

PLAYER "DEER HORN"


1. Cut the roll across. The cuts should be at a 45 ° angle to the roll axis.
2. Bend the roll in a semicircle, notches outward. When rolled up, the notches will open.

SPIDER BOY


1. Make cuts at both ends of the roll so that there is 1 ~ 2cm of uncut space between them.
2. Turn the resulting 4 pieces with the cut up.
3. Cut each piece in half lengthwise.
You will get 8 "legs", which need to be pushed apart so that the product takes the form of a spider.

TULIP BOY


1. At the roll, make two through longitudinal cuts so that an uncut part with a length of 1 ~ 2 cm remains in the middle.
2. Connect the resulting 2 strips from one side to form a loop.
3. Turn the remaining two ends with a cut up and put the edge under the resulting loop.

BROWN BROWN


1. Cut the roll in half lengthwise to the middle. Expand the cut parts with a cut up.
2. Cut each one another 1 ~ 3 times to get the kind of twigs.
3. Cut the uncut part across, cutting through only one layer of dough.

Buns made from rolls are not inferior in appearance to portioned products, and much less time is spent on them.

Form a ball out of the dough.
Then roll it into a layer about 25x35 centimeters in size.
Spread evenly with vegetable oil and sprinkle with sugar.

Roll up.

You can roll up the roll both in length and in width. The size of the finished buns will depend on this.

PLYUSHKA "ZAVITUSHKA" or "SPIRAL"


1. Cut the roll into 2 ~ 2.5 cm wide slices.
2. Place the wedges on a baking sheet.

DOUBLE SPIRAL BOY

1. Cut the roll into thick slices 5 ~ 7 centimeters wide.
2. Make a cut in the middle across the workpiece, without finishing 1 ~ 2 layers to the end.
3. Place on a baking sheet, opening the bun along the cut.
If desired, you can make not one, but 2-3 cuts. Then, when unfolding, the product will take the form of a flower made of several spiral petals connected together.

PLYUSHY "OYSTER"

1. Cut the roll into pieces, deflecting the knife 30 degrees left and right. When viewed from above, the pieces of the roll should look like equilateral trapezoids.
2. Place the trapezoid on the widest side. The narrow side will be at the top. Press a thin round stick firmly in the middle of the narrow side of the trapezoid, for example ballpoint pen, pencil or wooden skewer.

CHRISANTEMA BOY

1. Cut the roll into 10 ~ 12 centimeters long columns.
2. Place them vertically.
Use scissors to make vertical cuts in a circle - from the middle to the edge.
3. Straighten the resulting fringe.

PLYUSHKA "SWALLOW"


1. Cut the roll into wedges. But the incision should not be straight, but consisting of two incisions - from the center to the edges with an inclination of 45 degrees.
You should get a figure with a dovetail cutout on one side and a protruding corner (dovetail beak) on the other.
2. Take the workpiece in your hands. Pinch the side with the cutout.
3. Place the workpiece on the baking sheet with the pinch down.
Open the upper protruding corner in layers.

Flower buns

Dough cutting... In the process of cutting the dough, fermentation is still going on in it, therefore, in order to avoid spoilage of the dough, this process must be completed in a short time.

There are several types of machines for cutting and rolling dough.

The dough can be cut and by hand on a table with a wooden top. Ready dough after kneading, spread it on a table full of flour, cut a long and even piece in thickness with a knife or scraper, which is rolled into a long rope. Its thickness depends on the size of the finished product; the larger the product, the thicker the harness must be made. The tourniquet is taken in the left hand, and with the right hand, a portion of the dough is cut off with a knife, which is placed on the scales, while simultaneously dropping the previously laid piece of dough from them.

The mass of the dough portions must be accurate; a slight deviation of up to ± 2.5 g is allowed. Portions of the dough should have a mass greater than the finished products by 12 ... 15%, since during baking and cooling, baking and shrinkage of products occur.

Weighed portions are lightly sprinkled with flour and placed on the table. Then they take two pieces of dough and roll them on the table with their palms in a circular motion. When rolling, make sure that there is a little flour between the palms and the balls of dough, which prevents the dough from sticking to the hands. There should be no flour between the ball and the table, so that, when rolling, the sides of the ball stick a little to the table and the dough is pulled down from all sides, creating a so-called seam. The rolled balls are placed on a table covered with flour, and after

5 ... 6-minute intermediate proofing, different products or balls of dough are formed from them, placed seam down on a greased baking sheet, at such a distance from each other that during proofing and baking, they increase in volume, do not join and do not deform. It is best to put the balls on a baking sheet in a checkerboard pattern. In this case, more products can be placed on the baking sheet and, moreover, they are baked evenly during baking.

In the process of cutting, carbon dioxide partially escapes from the dough, therefore the volume of the dough decreases. In order for the dough to be enriched with carbon dioxide again, and the volume of the molded products increased, they are placed for proofing in a humid place where the temperature is 30 ° C, and covered with a napkin so that the products do not wind up.

The formed products are placed in a fermentation cabinet or chamber with a temperature of 35 ... 40 ° С and relative humidity

70 ... 80%. Proofing lasts for 25 ... 40 minutes, depending on the activity of the yeast, air temperature, room humidity, size of products, dough recipes, flour "strength". The higher the humidity in the proofing chamber, the shorter the lifting time of the products. During molding, small products lose more carbon dioxide and cool more, therefore they require a longer proofing.

Products with a large amount of baking and with a weak yeast activity also require a longer proofing. The end of the proofing is determined by the increase in product volume. The products should be light and airy to the touch.

With insufficient proofing, the products are small, poorly baked, the crust has tears. This is due to the fact that at the first moment of planting the products in the oven, the temperature rises, and the fermentation process occurs more intensively. Products begin to increase in volume, the crust formed on their surface cracks. If the products have been allowed to stand for too long, then they turn out to be flat, blurry, without gloss and pattern.

Kneading yeast dough and products made from it:

a - dough kneading; b - donuts "Moscow"; c - cheesecakes; d - products made from yeast puff pastry; d - pie with fresh fruit and jelly; e - baked pies with fruit filling

To give the molded products a beautiful appearance, they are smeared with a soft brush with egg yolk or melange. The most beautiful gloss is obtained by smearing the products with egg yolk. In order for the egg mass to cover the product more evenly, it is lightly whipped with a brush or whisk before use (but not churned into foam); it is best to strain the grease through a sieve. The egg can be mixed with a little water, but in this case the gloss on the products turns out to be less beautiful. The products are lubricated 5 ... 10 minutes before planting in the oven, very carefully so as not to wrinkle them.

Immediately after greasing the products with an egg, they are sprinkled with chopped nuts, granulated sugar, rusks or flour crumbs or a mixture of these products.

Dough cutting:

Dough cutting with special devices and notches (a, b, c)

and portioning of finished products (g)

Baking modes of products. Pastries not oiled with eggs should be baked in ovens with humidifying devices. At the 5th ... 6th minute after placing the products in the oven, steam is formed in the baking chamber. Baking products in a humidified chamber increases their yield and improves quality. As a result of contact of the surface of products with moist air, starch on the surface is gelatinized, dextrins partially dissolve and liquid starch paste floods the surface of the product. After the condensation stops, the layer of liquid paste is quickly dehydrated, forming a film on the surface of the crust, giving the products a glossiness.

For each type of dough, certain baking modes are established, and in order to obtain "good quality products, they must be strictly observed. Therefore, pastry cabinets and ovens are supplied with a thermometer. It is very convenient to regulate the temperature in cabinets with electric and gas heating. It is important not only to have them in them. a certain average temperature, but so that it is evenly distributed, otherwise one part of the product will be ready and will begin to burn, while the other will be still damp.In addition, if the bottom or one of the walls of the oven is colder than the others, then the wet part of the product will move to its more cold part, as a result of which a "hardening" can form, that is, an uncooked layer with high humidity.

Small yeast dough products are baked at a higher temperature (260 ... 280 ° С), as they quickly warm up and do not have time to dry while a crust forms.

At a high temperature, you should first bake products from "weak" flour, otherwise the dough has time to spread too much; these products are baked at a lower temperature.

Overdone items are also baked at a higher temperature to maintain their shape. Such baking increases the productivity of workers and increases the throughput of the oven.

Large rich and poorly loosened products are baked at a lower temperature (200 ... 220 ° С), since the slow heating of the products contributes to their uniform baking. The larger the products and the more granulated sugar and other muffins are put in them, the lower the baking temperature should be, otherwise the crust will char, and the products inside will be damp.

During baking, the products on the outside will brown, i.e. a brown crust forms. Its color depends on the amount of granulated sugar and amino acids in the dough. The sweet dough quickly turns into an intense brown color during baking. Due to the loss of moisture and a certain amount of nutrients, weight loss occurs confectionery when baking.

Note to the hostess:

To get rid of domestic ants, you need to dilute 9% vinegar in water, 1: 1, and treat the places where insects accumulate.

Date: 2015-04-14

Hello everyone! In this article, I want to tell and show with the help of step-by-step photos how to sculpt yeast buns, with and without filling. I specially omit the preparation of dough, fillings, sprinkling with various products, because the article is designed only to show what forms of dough buns can be obtained.

When I baked buns of different shapes, it seemed that they all tasted different, although the dough was the same, which our whole family liked. Now I always try to sculpt yeast buns differently. Of course, I can't keep up with Valentina Turcan, and there was no such goal. But you will definitely learn how to sculpt the classic forms of buns.

Hope everyone knows that before sculpting the buns, the dough has to fit well so that it becomes pliable and easy to work with.

Let's start with ordinary buns that can be sculpted from a tourniquet. Roll the ball of the approached dough into a tourniquet, and then shape the bun:

Pigtail: fold the tourniquet in half and twist 2-3 turns.

The pretzel is simple: fold the flagellum as in the photo, press the ends and cut the fringe.



Snail: We twist the tourniquet in a spiral in the shape of a tower


S-shaped curl.



Now we complicate the task - a bump: we roll the tourniquet into a tape and cut one edge to half in 1 cm.


We twist, like the snail, in a spiral in the shape of a tower, with the teeth outward.


Bird: we leave a piece of dough on the head, roll the rest into a tourniquet so that the middle is thicker than the edges.


We twist the tourniquet 1 time and put the head


Another form of a bun without a name: roll half of the dough into a ball, and half into a tourniquet. We form a ring from a bundle, put a ball in the middle.


Bunny - sculpted by my mother, who came to visit just in time. Divide a piece of dough into 3 parts: small, medium and large.


We roll out most of it into a flagellum, from the middle we sculpt a head.


We shape the bunny by attaching all the parts.


Now let's look at ball buns.

Flower: press the dough ball crosswise with the blunt side of the knife.


Bean: Press the oval along with the blunt side of the knife.


Caterpillar: Divide the dough into 3 equal parts, shape into balls and place in a row.


Pyramid: Roll out 4 equal balls from a portion of dough, put 3 together down and one up.


Bar: miniature bread. Shape and cut with a knife.


Bun. When forming buns, the dough is smeared with a large amount of melted butter, due to which layers are obtained. For one piece, I did not bother, and used sunflower oil.

Knead the dough into a cake, grease with butter and fold in four.


Fold in half lengthwise.


We make an incision to the center.


Expand the cut part and get a bun.


Scallop. Usually made with filling. Put the jam on the cake and fold it in half so that the upper edge goes over the lower one.


We make cuts around the circumference in the form of a fringe and give the shape of a crescent.


Cheesecake. It is very important that the cheesecake dough should fit on a baking sheet so that it will not be shifted later. In the approached ball of dough, we knead a groove, leaving sides of a centimeter diameter.


Put the curd mince in the middle.


Rastega - cooked with or with liverwort. I used cottage cheese for clarity. Put the minced meat on the dough cake, and pinch the edges on top, leaving a hole at the top for pouring the broth.


An open pie: we make two holes along the edges in the cake, put the minced meat in the middle.


We thread the opposite edges into the holes, leaving the top and ends open.


Bagel. Bagels are not sculpted one at a time, preferably in dozens. Roll out a portion of the dough into a round layer and cut into 10 pieces.


Put the filling under the wide edge and cover, press down.


We fold the bagel.

Rolls with poppy seeds or jam. They also do not mold one by one. Roll out the dough into a narrow long layer, grease it with jam, jam or poppy seeds, leaving a clean edge 1 cm wide.


Roll into a roll and cut into portions with a knife.


And here are the final photos, Bon Appetit! By the way, if you like baking from yeast dough, then here's another.



Views: 220575

Hello to all lovers of culinary arts! Today we will talk about delicious pastries. And if even more precisely, then I will tell and show you what shapes you can make for buns with jam. The article will not contain recipes for the dough or the filling itself, only a photo step by step, pictures and a description of how to wrap buns and make them beautiful and appetizing. I think that you will definitely find suitable culinary design options for yourself.

And at the end of the article, I will tell you where you can find even more interesting information on this topic. After all, developing your skills and being creative in the kitchen is the hobby of many women, and some men too.

Rosettes

Such beautiful muffins can be made not only with jam, but also with cottage cheese, if you prepare the filling appropriately. You can cook them from yeast or with the addition of a baking powder.

  1. We disassemble the finished dough into equal small portions and roll into balls.
  2. Then, using a rolling pin, we roll out our ball so that we get an even circle. We make four symmetrical cuts.
  3. We put jam in the center. This bun shape requires the filling to be very firm, like marmalade.
  4. Raise one petal of the future rose and wrap it around the jam.


  1. Wrap the opposite petal second in a row. Then we do the same with the remaining petals.
  2. The result should be a neat bud.
  3. We spread all the blanks on an oiled baking sheet, grease the muffins with whipped yolk and send them to the oven.
  4. Ruddy roses are ready! I hope the photo is clear step by step.


Rings

To prepare such buns, you will need puff pastry, as it retains this shape better. Ring-shaped baked goods can also be made with sugar, cinnamon, poppy seeds. But since we are talking about jam, then we will consider molding with this filling.

  1. Roll out the dough into a rectangular layer. Then we make parallel cuts on it approximately to the median line of the formation.
  2. Put the jam on the part of the rectangle that remains intact.
  3. Starting from the edge where the filling lies, wrap the dough in a tube. The cut strips remain on top of us. Their ends should remain on the underside.
  4. As a final step, we connect the ends of the roll to make a ring. Prepared kulebyaki can be sent to the oven!


Classic buns

They are best prepared from yeast or lean dough. Despite the banal form, such baked goods look very good. Since the buns are closed, you can put any filling inside, the main thing is that it is not very liquid and does not leak out when baking. Although even semi-liquid jam (for example, or raspberry jam) can be made thicker if desired.

  1. Divide the dough into small pieces (as for pies). Roll them into a round layer and put a spoonful of jam in the middle.
  2. We form either a round bun or an elongated shape in the form of a pie. We pinch the edges.
  3. Grease the top with an egg (preferably yolk) and sprinkle with sesame seeds, poppy seeds or sugar. After the future muffins rise slightly, we send them to bake.
  4. The result is very beautiful pompoms.


Bagels

This form of buns is simple, it is enough just to correctly cut the rolled out layer and carefully wrap the bagel.

  1. Roll out a small part of the dough into a thin round layer. If there are problems with the circle, then you can use a large plate or a saucepan lid as a stencil. Cut the resulting circle like a cake.
  2. Put a spoonful of jam on the outer edge of each triangle.
  3. Wrap the dough into a bagel starting at the wide edge. This must be done carefully so that the filling does not come out at the edges.
  4. To make the baked goods rosy, brush the surface with whipped yolk. After baking, you get quite decent bagels.


Cheesecakes

In this form, not only sweet buns are often made, but also cottage cheese. Let's see how to do them.

  1. We form small balls from the dough and make cakes (you can use your hands or a rolling pin). Then, using a glass of a suitable diameter, we cut out even circles.
  2. We also use the ring that remains after cutting. We twist it in the form of a figure eight.
  3. The result is two details of the future bun - the base and the side.
  4. We put the twisted ring on the circle. From below, you can pinch the sides and base slightly.
  5. In the middle of the workpiece, put a spoonful of any jam or jam.
  6. We send to the oven for baking.


Chamomile

Despite the simple manufacturing method, such pastries look very elegant and festive. Even a novice cook can master it.

  1. Ready-made yeast or puff pastry roll it into the layer and cut out even circles from it. If you have the skill of baking, you can immediately roll out mugs from small pompushki without using a mold.
  2. We cut each circle into six petals. We pinch the tip of each petal so that it turns out to be sharp. Press the center of the workpiece with your finger to make a depression for the filling.
  3. We put all the chamomiles on a greased baking sheet and only then put the jam in the middle. The petals themselves can be greased with a yolk mass.
  4. We bake chamomile buns in a preheated oven until golden brown.


Boats

This is another one interesting option, how simply and quickly it is possible to wrap the product with jam or thick jam.

  1. Taking a small amount of dough, roll it into an oval or circle. We make small cuts on both sides.
  2. Put a spoonful of the filling on the cake - closer to the side from which we will begin to wrap the dough.
  3. Bend one edge so that the filling is in the hole. Then we do the same with the second edge.
  4. Ready-made ruddy muffins can be served at the table!


Delicious pastries will be very good with any tea. By the way, can you make ginger tea? I recommend you a few of this drink. It will be interesting to know your opinion in the comments, which of the eight presented forms of buns with jam and jam you liked the most.

And if you like baking buns, buns, pies and other goodies, then you will surely be interested in good cookbooks with recipes and photos. This is exactly the selection I bring to your attention - it contains exclusively baking literature. I hope that you will find something you need for yourself or as a gift for your loved ones.

Enjoy your culinary creativity! Nadezhda Goryunova

Buns made with yeast dough are airy, soft and tasty. The original design can make them ideal. The secret of success lies in accurate and masterly work with the dough.

Beautiful baking step by step: original forms for buns

Housewives who often bake buns from yeast dough know that baking forms can be very different: from the simplest to the most complex.



There are so many recipes and master classes on beautiful pastries that there will be enough at least for every day of the year

Types of buns in shape:

  • Scallop. The dough needs to be rolled out in the form of a sausage. Cut one edge into equal parts with a knife. The sausage bends down and forms a beautiful scallop.
  • Sun. Roll out the dough into a flat sausage. Make neat notches around the edge with a knife. Roll the sausage around in the shape of the sun.
  • Pigtail. Divide the dough into three equal parts, roll out the sausages and twist them together. The pigtail can be greased with yolk and oil - this will give the crust a beautiful, golden hue.
  • Snails. Roll out the dough into a rectangle. Sprinkle with sugar, cinnamon and your choice of berries. Twist in the form of a roll. Cut the roll into equal pieces.

    • Cooked buns can be proudly called a culinary masterpiece.

    Ingredients

    Butter dough is very easy to prepare if you strictly follow the instructions for its preparation and do not experiment with the amount of ingredients.

    Ingredients for the dough:

  • Kefir - 400 gr.;
  • Egg - 2 pcs.;
  • Dry yeast - 1.5 tsp;
  • Butter - 100 gr.;
  • Vegetable oil - 2 tbsp. l .;
  • Salt - 0.5 tsp;
  • Sugar - 4 tbsp. l.
  • Flour - 1 kg.

    • Yeast dough is prepared according to unpaired method... Which means mixing all the ingredients at once.

    In order for the buns to turn out golden and ruddy, before baking in the oven, you must grease them with a mixture of beaten eggs with sugar and a spoonful of milk.

    Before baking, the buns should sit within 15 minutes. Then you need to send them to the oven, bake at 200 degrees until tender.

    How beautiful to cut buns: an endless flight of imagination

    In order for the buns to turn out beautiful and intricate, you need skill, which every housewife can acquire over time.

    The main working material is dough, the tools at hand are a knife and skillful hands.

    Thanks to its structure, the dough offers many opportunities for imagination. Buns can be made in the form of pink buds open and closed, in the form of a wide variety of flowers, spikelets, curls, snails, bows, scallops

    How to make pretty pies: quick ways to shape

    Every hostess knows that they can also be very beautiful, which will be highly appreciated by family and friends. The main thing in the whole enterprise is to monitor the high-quality dough molding so that it does not lose its shape during baking.



    There are a great many ways to sculpt beautiful pies. Each hostess can contribute to this art by showing imagination

    Possible types of beautiful pies:

  • Harmonic. Roll out the dough into a cake, put the filling on the edge, cut the rest into thin strips. Then you need to roll up the cake and pinch all the test strips in turn.
  • Triangle. Roll out the dough into a square. Make cuts to form a triangle and wrap the dough.
  • Gold fish. Here you can show your imagination, taking the shape of an ordinary pie as a basis, attaching fins and a tail to it, masterfully carved from dough.

    • Sculpt beautiful buns will not be difficult. Success will depend on a properly prepared dough. It should not stick to your hands and fall apart. There are so many forms and types of cutting dough for buns that every housewife will find exactly the recipe that will appeal to the whole family.

    A long time ago in some foreign magazine I saw a box decorated with an egg chip. Well, as usual, the fantasy flooded over the edge. First, I developed a lesson at school on the topic "Mosaic". And the children learned to lay the pieces of shells on the plates. Then I decided to make a panel using this technique. ...

    1. Do not rush to throw away magazines, catalogs and even books. You can make interesting things out of them. For example, a pencil holder. We take the magazine. Cut off about half to get the height of the stand we need. We divide the pages into 6 parts. We fasten holding ...

    I draw with an iron. This is not a typo and my head is all right. But seriously, I want to present to your attention a technique that is not widely used in our time - ENKAUSTICA. Here's what you can find on the internet about this technique: "Encaustic is the ancient art of hot wax painting. ...

    1. Once these were patent-leather autumn boots with high tops. But over time, in many places, and mainly in the places of the folds, the varnish cracked and literally began to crumble before our eyes. But since the lower part of the boots, in general, remained whole, I solved them a little “modification ...

    You can buy buns in a store, but if you bake them at home, it will be both tasty and original.

    Secrets of making delicious buns:

    • If, when kneading bun dough, add potato starch or knead on a decoction of potatoes, then the baked buns will be fluffy and soft.
    • It is better to add slightly melted butter to yeast dough for buns, and not completely melted, as the structure of the dough deteriorates.
    • Before sprinkling baked buns with powdered sugar, brush them with butter - and a pleasant aroma from them is provided to them.

    How beautiful to make buns - dough

    For buns you need:

    • 600 g flour;
    • 1 glass of milk;
    • 100-150 g sugar;
    • 100 g butter;
    • 2 eggs;
    • 12 g dry yeast or 20 g fresh;
    • a pinch of salt and vanillin.

    Preparation:

    • In a bowl, mix flour (2-3 tablespoons), sugar (1 teaspoon), yeast, pour in half the milk (warm), mix and leave in a warm place to rise for 30 minutes, or until the batter doubles, and the top will begin to crack.
    • In a deep bowl, mix warm milk with room temperature eggs, melted butter, sugar, salt, vanilla and dough.
    • Knead the dough until it begins to peel off of your hands. If the dough is very thick, add a couple of tablespoons of milk; if it is thin, add a little flour.
    • Crush the dough with flour, cover with a towel and put in a warm place until it doubles, about 1.5 hours.
    • If you are going to make buns with savory filling, then you need to take 1 tbsp of sugar. spoon.

    How beautiful to make buns "Flower"

    • Roll 4 small balls out of the dough, and the 5th is even smaller.
    • Roll 4 balls thinly into circles, trim them with a knife so that they are all the same size.
    • Lubricate the circles with melted butter and sprinkle with sugar. We put it in a pile one on top of the other.
    • We make 8 cuts from the center of the circles so as not to damage the middle.
    • We turn out the middle at the place of the cuts so that the layers are visible and something like a petal turns out.
    • From the 5th ball we roll up a long tourniquet, roll it up like a snail and stick it in the middle of the flower.
    • Let it come up for 20-30 minutes, grease it mixed with sugar and 1 tbsp. spoon water and yolk and put in the oven to bake at 180-190 ° C, 20-30 minutes.


    How to make fish buns beautifully

    These buns can be made with stewed cabbage.

    • Roll the dough layer into a circle.
    • In the middle of the circle, spread the filling along the entire length: where the head will be - more, where the tail - less.
    • From one and the other free edges, where there is no filling, and where the head and tail will be, we cut the layer.
    • Close the filling with strips on one side and the other.
    • We decorate the fish: from the side of the head we make the mouth of the fish, flatten the tail with a fork.
    • Put on a sheet, let rise for 20-30 minutes, grease with yolks and bake.

    How beautiful to make buns - bagels

    Bagels can be made with different fillings: thick jam, apples, nuts with sugar, poppy seeds, cottage cheese.

    • Roll out the oblong dough layer.
    • We put the filling on one edge, and on the other edge we make cuts, but not completely.
    • We twist it with a roll, and then bend it a little.
    • Let the bagels rise, grease with yolk and bake.

    How beautiful to make buns "Roses"

    • Roll out small circles from the dough.
    • We cut them from 4 sides.
    • We put 1 tea in the middle. a spoonful of apple filling.
    • Raise 1 petal, half covering the filling with it.
    • Then we raise the rest of the petals, giving the shape of a half-blooming rose.
    • Let the buns rise, grease them with yolk and bake.



    So, we learned how to bake beautiful buns with sweet and savory filling.

    There is nothing tastier and more appetizing than baked goods from yeast dough! Hot, freshly baked delicious buns, pies fill the house with an indescribable magical aroma, which no other dish is able to repeat. Beautiful pastries made from yeast dough always add festivity to any table, making it solemn and at the same time home, family.

    Delicious pastries made from yeast dough should definitely be mastered by any housewife. It is not difficult, even a novice cook will not face difficulties, it's all about practice. Some housewives buy dough in the store, this is quite acceptable if you are limited in time. Baking made from ready-made yeast dough is just as tasty and aromatic.

    To cook yeast dough at home it's easy if you adhere to certain rules. This will require a warm room, milk or water, yeast, oxygen and food for them in the form of sugar and flour. Reacting with each other, these ingredients form alcohol, carbon dioxide and acid - essential ingredients in a quality yeast dough. Products made from such dough can be very diverse in both taste and appearance... Distinguish between sweet pastries from yeast dough, pastries from butter dough, pastries from puff yeast dough, etc. The most simple test is a yeast dough for bread: a mixture of flour, yeast, salt and liquid. Various flavors, such as eggs, sugar, butter, sour cream, are used to make baked goods from this dough.

    Baking a yeast dough pie is a fascinating, festive and creative process. The result of such work is always the pride of any housewife. Learn how to cook pastries from yeast dough, the recipes on our website will help you with this. It is very convenient to use recipes with photos in the process of baking from yeast dough, they are very visual and easy to study.

    Our tips will also help you:

    The fermentation temperature of the yeast in the dough should be around 30 degrees. Overheated dough should be cooled, heated cold and fresh yeast added;

    Too much sugar or salt will stop fermentation. This can be corrected by making a new dough and mixing with the first batch of dough;

    If there is too much water, the dough and pastries will not work out of it;

    With a lack of water, baking will be tough, the fermentation of such a dough is weak;

    An excess of salt will give a pale crust on the product, the fermentation time will increase;

    Lack of salt will also spoil the dough and make the products made from it tasteless;

    With excess sugar, the surface of the products fries quickly, and the middle does not have time to bake, the dough ferments poorly;

    Lack of sugar makes baked goods look pale;

    Too much yeast will add an unpleasant sour alcohol smell and taste to your baked goods;

    With different ratios of components, you can get cool, soft, sponge or batter;

    Baking flour should be sieved well to saturate it with oxygen;

    Pastries made from soft or sponge dough stored for only a few days.