Figures from dough for baking buns. Beautiful forms of yeast dough buns: how to wrap buns. As for pies, they can be

30.11.2021

Many people want to diversify their menu, including treats for dessert. Of course, you can not think about what to do for tea, but go to the store and buy various sweets and confectionery there, but still, baking made by yourself will be much tastier.

Buns are a good addition for dessert. Cooking baking is not so difficult, but the main thing in this matter is a beautiful design.

After all, not everyone can make beautiful twisted buns with various braided patterns. But how to perform them, you can find out below from the recipes with photos.

From yeast dough

a glass of milk;
sugar - 100 grams;
2 yolks;
½ teaspoon of salt;
100 grams of butter;
a sachet of vanillin;
dry yeast - 25 grams or a bag of "fast";
a kilogram of flour;
yolk and 30 ml of milk - to lubricate the top of the baking.

Let's start cooking:

The first step is to prepare the dough for the test. To do this, all milk must be warmed up;
Pour yeast into warm milk and dissolve in it;
We fall asleep 2 large spoons of granulated sugar and stir;
As soon as the whole mixture becomes homogeneous, sift 1 large spoonful of flour into it and stir;
We close the dough on top with a towel and put it in a warm place for 10-15 minutes;
In the meantime, the butter must be placed in a saucepan, put it on the fire and heat until it is completely melted;
We introduce two yolks into the approached dough and pour warm melted butter;
Then pour the rest of the granulated sugar and stir with a whisk;
At the end, vanilla powder, salt are added to the base and flour is sifted;
It is better to fill the flour in parts so that the dough is lush;
After that, everything is thoroughly kneaded, first with a spoon, and then by hand;
Cover the cup with the dough with a towel and leave to infuse at room temperature. The dough should stand for about 40-60 minutes;
As soon as the dough rises, you can start forming the buns. Buns can be made in different shapes. Consider the most popular.

Network

Execution scheme:

Determine the size of the braids by eye, they can be made large, then the total amount of dough should be divided into two or three parts;
We knead each part well;
Divide into three flagella and roll out;
Next, the flagella must be braided in the form of a braid;
By the same principle, we make the rest of the braids;
Next, in a cup, mix the yolk and milk, but you do not need to beat, just mix until smooth;
Approached braids should be greased with an egg-milk mixture from above and from the sides;
If desired, braids can be sprinkled with poppy seeds;

heart

Execution scheme:

The dough needs to be divided into several small parts, roll out one part in the form of a cake, it must be greased with oil and sprinkled with sugar;
We twist the cake in the form of a roll;
We turn the roll in half and connect the edges;
Then you need to cut, as shown in the photo below;
We straighten the finished heart;
In the same way, we make other buns.

butterflies

Butterflies are performed according to the following scheme:

Buns should be baked at a temperature of 200 degrees for 10 minutes, then the temperature is reduced to 180 degrees and the buns should be baked for 15-20 minutes.

How to make beautifully shaped burgers

Buns in the form of roses

How to make poppy roses:

Braids or curls

Curls are made according to the following scheme:

hearts

The formation of hearts with poppy seeds is performed as follows:

Roll out a few small cakes and grease with oil;
Sprinkle with sugar;
Next, sprinkle with poppy seeds, you can additionally sleep with cinnamon;
Next, twist in the form of a tube, fold and cut;
Unfold in the shape of a heart.

with apples

Mini braids

How apple braids are made:

Spirals

How to make apple spirals:

Roses

How to make roses:

First you need to cut the apples into slices;
Next, you need to boil the apples in water with citric acid for about 5 minutes;
Roll out the dough in the form of a rectangular layer and cut into strips;
The strips should be smeared with applesauce or jam;
Next, sprinkle the strips with sugar and cinnamon;
After that, lay apple slices in the center of each strip and fold the strip in half as in the photo below;
We turn the strip with an apple in the form of a rose.

With cottage cheese

Envelopes

How to make envelopes:

Roses

How to make roses with cottage cheese:

Buns

How to make beautiful buns with cottage cheese:

From sweet dough

What components are required for the test:

4 cups flour;
1 large spoon of dry yeast;
a glass of milk;
one egg;
two large spoons of granulated sugar;
a pinch of salt;
half a pack of butter;
some vanilla powder.

Let's start cooking:

Pour flour into a cup, add dry yeast, salt and granulated sugar;
You can add vanilla powder and mix everything;
Milk should be slightly warmed up and poured into dry ingredients;
We break the egg and put it in a container with the ingredients;
Butter must first be removed from the refrigerator so that it stands at room temperature for a while and softens;
We spread the oil to the rest of the components;
Mix everything well, first with a spoon, and then with your hands;
We form a ball from the dough and cover with a towel;
We remove the bowl in a warm place, leave to stand for about an hour, so that the dough comes up.

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 roses from apples 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,

There is no consensus on what form the pies should be. They can be different in shape, small or large. Who likes what! If you like oval-shaped products, stop at its development. And if triangular - try folding the dough with envelopes. In fact, all options are quite simple if you know a few subtleties of working with the test. You can also sculpt pies from ready-made dough, but many housewives prefer to knead it on their own.

3 secrets of the right dough for pies

Secret 1 - good mood

Despite the abundance of dough recipes for pies, every housewife always has a couple of favorites in the process of culinary experiments. This is due to the fact that the dough, strange as it may sound, feels hands and mood. And therefore, if today you are not in the mood, the dough is unlikely to work out. And even the most successful recipe for a quick dough for pies will not work.

Therefore, before figuring out how to sculpt pies correctly, recharge yourself with positive, turn on the music, or, well, really want to cook something amazingly tasty. And then start kneading.

Secret 2 - moderately steep kneading

There should be enough flour in the mass so that after kneading it does not stick to your hands. Professional chefs even joke that if you get your hands dirty while working with the dough, then you did something wrong. To understand how much flour will be in moderation, take everything that is indicated in the recipe, fold it in the middle of a cutting board in a slide and make a recess in it. Pour all the liquid ingredients of the mass into this hole, and then slowly begin to mix the flour into the liquid. When the mass ceases to be sticky, the batch must be stopped.

Secret 3 - use vegetable oil

This is the easiest way to keep the mass from sticking to your hands and allow you to mold it into something decent. Lubricate your hands with vegetable oil and get to work.

Popular dough recipes step by step

Since one of the secrets of how to sculpt beautiful pies is to prepare the right dough, let's dwell on this in more detail. There are 2 mass preparation technologies: yeast and without yeast.

Quick yeast dough for pies

You will need:

milk - a glass;
flour - 500 g;
pressed yeast - 30 g;
egg - 1 pc.;
vegetable oil - 3 tablespoons;
sugar - a teaspoon;
salt - half a teaspoon.

Step by step cooking

Heat milk, dissolve sugar in it.
Add yeast and stir well.
Sift the flour onto a board or into a bowl, make a slide, then form a recess in the center.
Pour in milk with yeast, leave for 20 minutes to “wander”. During this time, the mass will rise with a cap and be covered with bubbles.
Then add butter, egg beaten with salt. Start kneading the flour from the center to the edges. It is convenient to do this with a wooden spatula.
When you get a soft mass, knead it with your hands, beat it on the table, shape it into a ball and start sculpting pies.

Pie dough without yeast

You will need:

sour cream - 4 tablespoons;
flour - 2 cups;
salt and sugar - a teaspoon;
soda - half a teaspoon;
butter - 30 g.

Cooking

Remove the butter from the refrigerator, leave to soften.
Mix sour cream, soda, sugar and salt.
Pour flour into a bowl, add sour cream, mix.
Add oil, gradually mixing it into the dough. Add more flour if you feel greasy. Mix well and you can use.

Cake making techniques. How to shape and pinch triangles

How to roll out the dough and how to close it so that it does not open? Here are the most popular ways to beautifully sculpt, cook and wrap pies (as in the photo). In each case, you first need to make a tourniquet with a diameter of about 5 cm from the dough, and then divide it into equal parts with a knife or finger. Types of formation:

After giving the pies the desired shape, do not rush to bake them. Turn on the oven to warm up, but for now, apply vegetable oil to the cling film and cover your workpieces on a baking sheet with it. Wait 15 minutes, and you will see how the size of the pies has become 2 times larger! Now grease their tops with milk or an egg and send to bake. When you take your creation out of the oven, there will be a golden, shiny crust on the surface of each pie.

Now it’s not a secret for you how to sculpt pies from yeast dough and yeast-free mass. And you can definitely make the shape of your pies very appetizing! You can already play with the filling, whoever likes what, you can bake with cabbage or jam.

Video: how to sculpt beautiful pies

Alexander Gushchin

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

Content

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

What are the shapes of the pie

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

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

The uniqueness of flour products lies not only in a wide variety of fillings, but also in the form of baking. You can sculpt pies from different dough:

yeast (prepared in a sponge or non-dough way);
yeast-free (custard, puff or cheburek).

Modeling 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 appetizing for everyone who looks at them, it is recommended to sculpt them, following some cooking rules:

Pour a little sunflower oil into your palms so that the workpiece does not stick to your hands.
To make the edges of the cakes stick together well, they can be greased with water or egg white.
Leave pies covered with oiled cling film for 15 minutes before sending them to the oven or pan. Thanks to this, baking will become lush and appetizing.
To get pies with a golden crust, you need to process the tops with beaten egg yolk.

Round products bring us back to childhood. Such pies are molded with apples and other fruit fillings. This will help keep all the juice inside. To get nice round products:

Roll out small cakes from the dough, about 5 millimeters thick.
Place the filling in the center.
The edges of the cake are collected in the middle of the pie.
Snap the edges to get a bag.
Spread on a baking sheet with a clamp down.

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

Divide the dough into balls.
Roll each ball into a roll.
Cut the resulting rolls into pieces of 4 cm with a knife.
Roll out each piece into an oval cake 3-5 mm thick.
Place the stuffing in the center.
Put one edge of the workpiece on the other, blind the cake in the shape of a semicircle.
Pies should be placed seam side down in the pan.

Triangular products are, as a rule, pastries with an open filling. As a filling, meat, potatoes with chicken or fish are suitable for them. How to sculpt triangular shaped pies:

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

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

The dough is rolled out.
Cut out ovals from the resulting layer.
In the middle is the filling (sausage).
The top and bottom of the workpiece is tucked in a quarter.
The corners are folded crosswise along the wide edge (as if the stuffing is being swaddled).

Methods for making pies

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

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

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

How to sculpt pies

The shape of the pies depends on the dough and filling. There is only one rule: pastries with meat, vegetables or fish should be closed (to preserve juiciness). Pies with cottage cheese jam or other moist fillings can be made open. The following are ways to properly prepare pies:

Divide the dough into small pieces. Form neat koloboks by rotating between the palms. In this case, you need to add flour so that the dough does not stick to your hands. Roll out 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 it is not very convenient to eat them.
Place the filling in the center of each flatbread (about 1 tbsp).
Taking into account whether you plan to fry the pies in vegetable oil or bake in the oven, you can fold the cake into a crescent moon or, by lifting the edges of the dough, blind (a seam strip will turn out in the middle).

How to form pies

There are many original ways 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 method of preparation is yeast, then it is better to sculpt products of a round or oval shape. This is the easiest and fastest way to get treats for a family tea ceremony. It is recommended that when forming pies, lubricate your hands with vegetable oil so that the blanks are of high quality and do not stick to your palms.

How to close up oval or round pies:

Take the prepared ball, knead it into a circle about 5 mm thick.
Place some filling in the center.
To get an oval shape, connect the opposite edges, pinch. Round pies should be sculpted like a bag, stretched up.
If you grease the edges with water, the pies will not open when frying, which will make them juicy and tasty.

To obtain square-shaped products, a layer of dough 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 good 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

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

Connect the ends of the workpiece to form a seam at the top. At the same time, make an effort so that it cannot stick out during heat treatment.
Lay 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 shape of a rolled tube.
Sculpt square products as you wrap a postal envelope. At the same time, 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 pastries beautiful, as in the photo and appetizing. How to sculpt products with an original seam:

Pigtail. Take the workpiece in your left hand, wrap the edges with the thumb of your right hand so that you get a twisted rope. Pinch off the resulting tips at the edges so as not to spoil the look.
Hedgehog. Pinch the product so that triangles are obtained along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
Roll out the cake, cut off the edges to get a rectangle. Place the filler in the center, close the two upper edges at an angle of 45 degrees. After that, also connect the bottom edges. The center is sealed last. Turn the seams into tight bundles.

Video: how beautiful to make pies

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If you are a creative person and cooking is an art for you, use the dough to prepare a delicious variety of food from ordinary sausages. Sausages in the dough will help diversify your diet. At the same time, the advantageous difference between such a dish and the store-bought version is that the dough is puff.

Cooking is simple, like pies, and the finished products look extremely appetizing and just as tasty.

There are many ways to beautifully cook not only pies, but also sausage in puff and regular dough.

The most common way

Most cooks like this wrapping option!

The most beautiful way

The most original way

How to wrap puff pastry

In order for puff pastry for pies to be truly puff and beautiful, it must be properly wrapped.

Properly wrap the puff pastry in this way:

Stretch the dough, put butter on top of it, in the middle of the dough, so that it can be completely covered from above with the edges of the dough;
The oil on the dough should lie in a continuous layer, not in pieces. Then roll out the dough with butter inside with a rolling pin into a long “sheet”. Convenient for rolling out dough is a marble rolling pin;
the thickness of the rolled out dough with butter inside should be 1.5 cm. We get three layers of dough;
wrap the dough with cling film and put in the freezer of the refrigerator for up to fifteen minutes;
all these actions (roll out the dough, fold it with a book and put it in the freezer for fifteen minutes), in the same order, repeat three more times;
after each rolling out the dough with a rolling pin, before folding the dough into a “book”, do not forget to shake off excess flour from the dough. Remember that the top edge of the "book" is always directed to the right;
after the fourth rolling and wrapping, we send the puff pastry not to the freezer, but to the refrigerator under the freezer so that it “rests” for 30 minutes.

You can make pies and croissants from such puff pastry. Pies from such a dough will always be successful. The dough is easy to mold and practically does not stick to hands due to its multi-layered structure.