We all enjoy eating different kinds of buns. We see that they are different shapes. And every time we want to know the taste of a bun of a different pastry and shape. And how to create or weave such delicious buns from dough? You will find the answer to this question in this article.
Now you will learn how easy it is to create buns of different configurations. Yeast dough allows you to create different weaves of dough pieces to create sometimes even complex shapes.
Cooking time 40 minutes. Test rise time 2 hours.
Knead the dough (Photo 2).
At first, it sticks strongly to your hands, but you don’t need to add extra flour, you just need to knead well for at least 10 15 minutes.
3. Roll the dough into a ball, cover with a napkin and keep warm until risen (Photo 3).
When the dough is ready, punch it down, knead a little, and you can make buns.
Weaving time 1.5 minutes for 1 bun.
2. Roll the cakes into rolls (Photo 2).
3. Cut the roll in half, not reaching the end by 1 1.5 cm (Photo 3).
4. Twist the resulting two strips together as in (Photo 4). Fasten the ends.
When the buns are woven, they need to be placed on a baking sheet, left to rest for 20 minutes, then cover the top with a beaten egg. Bake in an oven heated to 180 degrees C until golden brown.
Spindle-shaped buns; ready with sugar.
Weaving time 1 minute for 1 bun.
2. Tie the sausage in a knot (not tight), without tightening it all the way (Photo 2) and so that one end of the dough is longer than the other.
3. Take the short end of the dough and braid around the knot. Next, in the other direction, braid the long end of the dough around the knot (Photo 3).
4. Fasten one tip to the side, and thread the second into the middle (Photo 4).
The top of the buns can be sprinkled with sesame seeds, sugar or crushed nuts. But first cover it with whipped raw egg. You can pour melted chocolate over the buns, but then you need to bake them first and cool a little.
Flower-shaped buns; ready in the oven.
Weaving time for one bun is 1 minute.
2. Lay out the sausage as in photo 1: end B should be pulled out a little, unlike end A.
3. Bring end A into the loop (it is visible in photo 1) and fasten at the back (Photo 2). Only end B remains free.
4. The oval that has formed (seen in photo 2), twist once with a figure eight (Photo 3).
End B remains at the top of the figure eight. Bring it back behind the product and thread it into the free hole of the figure eight (Photo 4).
It remains to transfer the buns to a baking sheet, let them rest for 20 minutes and brush with a beaten egg. Then into the preheated oven, just like the other buns above.
Buns shaped Pigtails; ready.
Weaving time for one bun is 1.5 2 minutes.
Roll the oval sliced into strips into a roll, but do not twist straight, but obliquely (Photo 1 and Photo 2).
Do everything carefully, weaving should not be tight.
2. Twist the resulting roll with a snail (Photo 3),
fasten the end behind the product (Photo 4). Then place them on a baking sheet, let rise, brush with beaten egg and bake in a preheated oven.
Chrysanthemums; it will turn out more interesting if the ovals, before cutting, brush with an egg and sprinkle with cinnamon and sugar.
Chrysanthemum shaped biscuits; from yeast dough are ready.
Good luck baking with beautiful bun shapes.
Hello to all culinary lovers! Today we will talk about delicious pastries. And if even more precisely, then I will tell and show you what forms of jam buns can be made. The article will not contain dough recipes or the filling itself, only step-by-step photos, pictures and a description of how to wrap buns and make them beautiful and appetizing. I think that you will definitely find suitable options for culinary design.
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 a hobby of many women, and some men too.
Such beautiful muffins can be made not only with jam, but also with cottage cheese, if you prepare the filling accordingly. They can be prepared from yeast mass or with the addition of baking powder.
To make these buns you will need puff pastry, since it preserves better this form. Baking in the form of rings can also be prepared with sugar, cinnamon, poppy seeds. But since we have we are talking about jam, then we will consider the molding with this filling.
They are best prepared from yeast or lean dough. Despite the banal form, such pastries 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 during baking. Although even semi-liquid jam (for example, or raspberry) can be made thicker if desired.
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This form of buns is simple, you just need to cut out the rolled layer correctly and carefully wrap the bagel.
In this form, not only sweet buns are often made, but also cottage cheese ones. Let's see how to make them.
Despite the simple manufacturing method, such pastries look very elegant and festive. Even a novice cook can master it.
Every housewife who is fond of baking knows that the same dough can be used to prepare different delicious things. For example, yeast dough is suitable for buns, fried pies, and delicious baked pies with different fillings. As for the filling, it can be sweet (from apples, cherries), or it can be "serious - from meat or liver." But in any case, these things can come in handy in the kitchen:
Convenient and practical baking mats
It's another one interesting option how to wrap the product with marmalade or thick jam as simply and quickly as possible.
Delicious pastries will be very good with any tea. By the way, do you know how to make ginger tea? I recommend you some of this drink. It will be interesting to know your opinion in the comments which forms of buns with jam and marmalade you liked the most out of the eight presented.
And if you like baking buns, buns, pies and other goodies, then you will surely be interested in good cookbooks with recipes and photos. Exactly such a selection I bring to your attention - it contains exclusively literature on baking. I hope you find something for yourself or as a gift for your loved ones.
Happy culinary creativity! Hope
Note to the owner:
To get rid of domestic ants, it is necessary 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 specifically miss 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 the buns in different shapes, they all seemed to taste different, although the dough was the same, which our whole family liked. Now I always try to sculpt yeast buns in different ways. 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.
I hope that everyone knows that before shaping buns, the dough must rise well so that it becomes pliable and easy to work with.
Let's start with ordinary buns that can be molded from a tourniquet. We roll the ball of the approached dough into a tourniquet, and then we form a 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 ribbon and cut one edge to half after 1 cm.
We twist, like a snail, in a spiral in the shape of a tower, with the teeth outward.
Bird: leave a piece of dough on the head, roll the rest into a tourniquet so that the middle is thicker than the edges.
Twist the tourniquet 1 time and put the head
Another form of a bun without a name: we roll half the dough into a ball, and half into a tourniquet. We form a ring from the tourniquet, put a ball in the middle.
Bunny - sculpted by my mother, who came to visit just in time. We divide a piece of dough into 3 parts: small, medium and large.
Most roll out into a flagellum, from the middle we sculpt a head.
We form a bunny by attaching all the parts.
Now consider the buns from the balls.
Flower: press the ball of dough crosswise with the blunt side of the knife.
Coffee bean: Press the oval along with the blunt side of the knife.
Caterpillar: divide the dough into 3 equal parts, shape into balls and put in a row.
Pyramid: Roll out 4 equal balls from a serving of dough, put 3 together down and one up.
Bar: bread in miniature. Form 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 thing, I did not fool around, and used sunflower oil.
We knead the dough into a cake, grease with oil and fold it four times.
Fold in half lengthwise.
We make an incision to the center.
We unfold the cut part and get a bun.
Scallop. Usually done with stuffing. We put jam on the cake and fold it in half so that the top edge goes beyond the bottom.
We make incisions around the circumference in the form of a fringe and give the shape of a crescent.
Cheesecake. It is very important - the dough for cheesecakes should fit on the baking sheet so that it is not shifted later. In the approached ball of dough, we squeeze out the recess, leaving the sides of a centimeter diameter.
In the middle we put the curd forcemeat.
Rastegay - prepared with or with liver. For clarity, I used cottage cheese. We put the minced meat on the dough cake, and pinch the edges from above, leaving a hole at the top for pouring the broth.
Open pie: in the cake we make two holes along the edges, put the minced meat in the middle.
We pass the opposite edges into the holes, leaving the top and ends open.
Bagel. Bagels are not sculpted one at a time, dozens are best. We roll out a portion of the dough into a round layer and cut into 10 parts.
Under the wide edge we put the stuffing and cover, press.
We roll the bagel.
Rolls with poppy seeds or jam. They also don't fit one at a time. We roll out the dough into a narrow long layer, grease with jam, jam or poppy seeds, leaving a clean edge 1 cm wide.
Roll into a roll and cut with a knife into portions.
And here are the final photos, bon appetit! By the way, if you like to bake from yeast dough, then here's another one.
Views: 220575
Hello to all culinary lovers! Today we will talk about delicious pastries. And if even more precisely, then I will tell and show you what forms of jam buns can be made. The article will not contain dough recipes or the filling itself, only step-by-step photos, pictures and a description of how to wrap buns and make them beautiful and appetizing. I think that you will definitely find suitable options for culinary design.
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 a hobby of many women, and some men too.
Such beautiful muffins can be made not only with jam, but also with cottage cheese, if you prepare the filling accordingly. They can be prepared from yeast mass or with the addition of baking powder.
To prepare such buns, you will need puff pastry, as it retains this shape better. Baking in the form of rings can also be prepared with sugar, cinnamon, poppy seeds. But since we are talking about jam, then we will consider the molding with this filling.
They are best prepared from yeast or lean dough. Despite the banal form, such pastries 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 during baking. Although even semi-liquid jam (for example, or raspberry) can be made thicker if desired.
This form of buns is simple, you just need to cut out the rolled layer correctly and carefully wrap the bagel.
In this form, not only sweet buns are often made, but also cottage cheese ones. Let's see how to make them.
Despite the simple manufacturing method, such pastries look very elegant and festive. Even a novice cook can master it.
This is another interesting option, how you can simply and quickly wrap a product with jam or thick jam.
Delicious pastries will be very good with any tea. By the way, do you know how to make ginger tea? I recommend you some of this drink. It will be interesting to know your opinion in the comments which forms of buns with jam and marmalade you liked the most out of the eight presented.
And if you like baking buns, buns, pies and other goodies, then you will surely be interested in good cookbooks with recipes and photos. It is this selection that I bring to your attention - it contains exclusively literature on baking. I hope you find something for yourself or as a gift for your loved ones.
Happy culinary creativity! Nadezhda Goryunova
Buns cooked on yeast dough are airy, soft and tasty. The original design can make them ideal. The secret of success lies in the accurate and virtuoso work with the dough.
Housewives who often bake yeast dough buns 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 it’s enough for at least every day of the year.
Types of buns by shape:
Cooked buns can be proudly called a culinary masterpiece.
It is very easy to prepare a sweet dough if you strictly follow the instructions for its preparation and do not experiment with the amount of ingredients.
Dough Ingredients:
Yeast dough is prepared using the no-dough method. Which means mixing all the ingredients at once.
In order for the buns to turn golden and ruddy before baking in the oven, it is necessary to grease them with a mixture of beaten eggs with sugar and a spoonful of milk.
The buns should rise for 15 minutes before baking. Then you need to send them to the oven, bake at a temperature of 200 degrees until cooked.
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, improvised means - a knife and skillful hands.
Due to its structure, the dough provides many opportunities for imagination. Buns can be made in the form of open and closed rose buds, in the form of a wide variety of flowers, spikelets, curls, snails, bows, scallops
How to make beautiful pies: quick ways to form
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 quality of dough molding so that it does not lose its shape during baking.
There are a lot of ways to sculpt beautiful pies. Each hostess can contribute to this art by showing her imaginationPossible 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 the cake and pinch all the test strips in turn. Triangle. Roll out the dough into a square. Make cuts to make a triangle and wrap the dough. Gold fish. Here you can show your imagination by taking the shape of an ordinary pie as a basis, attaching fins and a tail masterfully cut out of dough to it. fashion beautiful buns won't be a big deal. Success will depend on properly prepared dough. It should not stick to your hands and fall apart. There are so many forms and types of dough cutting for buns that every housewife will find exactly the recipe that the whole family will like.
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I draw with an iron. This is not a typo and everything is in order with my head. But seriously, I want to bring to your attention a technique that is not common in our time - ENCAUSTIC. Here's what you can find about this technique on the Internet. "Encaustic - ancient art hot wax painting...
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You can buy buns in the store, but if you bake them at home, it will be both tasty and original.
Secrets of making delicious buns:
For buns you need:
Cooking:
Such buns can be made with stewed cabbage.
Bagels can be made with different fillings: thick jam, apples, nuts with sugar, poppy seeds, cottage cheese.
So, we have learned how to bake beautiful buns with sweet and savory fillings.
1. Always add diluted potato starch to the dough - rolls and pies will be fluffy and soft even the next day.
Main condition delicious pies- fluffy, well risen dough. Flour must always be sifted before kneading dough: it is loosened, impurities are removed from it, and it is enriched with atmospheric oxygen.
2. In any dough (except for dumplings, puff, custard, shortbread), that is, in the dough for pies, pancakes, bread, pancakes - add a full tablespoon (with a slide) of semolina to 1/2 liter of liquid.
The nuns taught: “Earlier, the highest quality bread was cooked from grains. It did not dry out for a long time and was lush. Now there is no grain. Now add a zhmenu (handful) of semolina and there will always be good pastries. This is such invaluable advice.
3. In addition to milk, it is useful to add 1/2 cup of carbonated mineral water to the dough.
Dilute a teaspoon of baking soda in 1/2 cup of water and lightly extinguish it with citric acid or vinegar.
The baked goods are excellent. It remains fluffy even the next day.
4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.
5. When kneading yeast dough, all products should be warm or at room temperature, food from the refrigerator slows down the rise of the dough.
6. For yeast products, the liquid should always be heated to 30-35 o C, since yeast fungi in a liquid having a lower or high temperature, lose their activity
7. When you knead the dough, your hands should be dry.
8. Before placing products from yeast dough in the oven, they are allowed to stand on a baking sheet or in a mold - come up for 15-20 minutes.
Let the dough rest completely before baking. With incomplete proofing, it rises poorly and the pies do not bake for a long time.
9. Bake pies on a baking sheet over medium heat (180-190 o C) so that the filling does not dry out.
10. It is best to add warmly softened (unmelted) butter to the dough (yeast and fresh-baked), as melted butter worsens the structure of the dough.
11. Pies cooked in milk are more tasty and fragrant, the crust after baking is shiny with a beautiful color.
12. Yeast for dough should be fresh, with a pleasant alcoholic smell. Check yeast beforehand. To do this, prepare a small portion of dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, the quality of the yeast is poor.
13. With an excess of sugar in the dough, the pies quickly “blush” and even burn. Also, from an excess of sugar, the fermentation of yeast dough slows down, and the pies are less lush.
14. Fats, softened in heat to the density of sour cream, are added at the end of kneading the dough or when it is kneaded, this improves the fermentation of the dough.
15. To make the finished pies more tender and crumbly, put only the yolks in the dough.
16. Tall pies are baked over low heat so that they bake evenly.
17. The dough for a pie baked on a baking sheet is rolled out as thin as possible so that the taste of the filling is well felt.
18. To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then lay out the filling.
19. Neither the dough nor the dough should be allowed to rest, as this causes peroxidation and deterioration of the quality of the dough. 3 hours is enough, but always warm.
20. Pies made from yeast dough can be greased with milk, and if desired, sprinkled with salt, poppy seeds, caraway seeds.
21. Closed pies are smeared with beaten egg, milk, sugar water before baking. Thanks to this, an appetizing gloss appears on the finished cake. The best gloss is obtained when lubricated with yolks.
22. Pies that are sprinkled with powdered sugar are lightly greased with butter before sprinkling - it gives them a pleasant aroma.
23. Pies smeared with egg white or yolk acquire a shiny golden crust during baking.
For a brighter color, add a little sugar to the grease. Caramelizing during baking, sugar will give the surface of the products a beautiful reddish tint.
Lenten pies can be smeared with very strong sweet tea before baking.
24. The more fat and less liquid in the dough, the more crumbly the products are.
25. If you put soda into the dough, then the cake will turn out to be darker in color with an unpleasant odor.
26. Thin dough is easy to roll out by wrapping a rolling pin with a clean linen rag
27. If the dough is too wet, put a sheet of parchment on it and roll it straight through the paper.
28. Pies made from shortcrust pastry should be taken out of the molds chilled.
29. Before adding raisins to the dough, it must be rolled in flour.
30. Salt is always added to flour only when the dough has already fermented.
31. The more fat and less liquid in the dough, the more crumbly the products are.
32. When cutting buns, grease dough pieces with oil and evenly sprinkle with sugar.
How more sugar, the more "caramel" the bun will be. Usually, 1-1.5 teaspoons of sugar and 1 teaspoon of oil are taken on a cake with a diameter of 15 cm.
For sprinkling, in addition to sugar, the following 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 cutting of buns can go in different ways.
33. If the dough has already risen, and you do not have time to put it in the oven, cover the dough with well-dampened paper, after shaking off the water from it.
34. The more fat and less liquid in the dough, the more crumbly the products are.
35. Hot cake is better not to cut. But if necessary, you need to heat the knife in hot water, quickly wipe and cut.
36. If the cake is not removed from the baking sheet, separate it from the baking sheet with a thread.
Many housewives try to diversify their family's menu, including pastries in the diet. You can of course buy ready-made buns or muffins in the nearest store. But, homemade pastries, made by the caring hands of the hostess, are much tastier and healthier than store-bought ones. And in order for the sweet dessert to be not only tasty, but also outwardly attractive, it is recommended to learn how to make buns of the original form.
Probably the most common form of yeast dough buns is braided. The size of the finished product can be both large and small, portioned.
To form a braid, you must:
To obtain tasty and lush pastries, yeast dough blanks are left for a few 5-10 minutes.
When the braids fit a little, having increased in size, each one needs to be greased with an egg-milk mixture. You can supplement the buns with poppy seed, which is sprinkled on the buns before going into the oven. Prepared braids should be baked according to the recipe in the oven.
Heart-shaped yeast dough pastry looks original and very appetizing. To make such buns step by step, you should prepare the dough based on yeast, and then divide it into several parts. Roll out each part and grease with melted butter, sprinkle with sugar on top. We twist the resulting workpiece with a roll. Then fold the roll in half and fasten the edges at the top. Beautiful forms of yeast dough buns with sugar will be obtained if each of them is cut as shown in the photo. We straighten the cut bun, giving it a beautiful heart shape.
Making a step-by-step butterfly from yeast dough is not difficult. To begin with, just as in the case of hearts, we prepare the dough, cut it into small pieces and roll each of them. Do not forget to grease the workpieces with oil and sprinkle with sugar.
Having practiced making beautiful forms of yeast dough buns, every hostess will want to please guests with buns with filling. How to make a beautiful form of baking and at the same time not lose all the stuffing? And although the filling options may be different, many begin to make poppy seed buns. Having made the yeast dough according to a personal recipe, it must be divided into 2 parts. Roll out each part until you get a thin cake. Lubricate the cake with melted butter and sprinkle with poppy seeds.
Having rolled the cake into a roll, cut the workpiece into small pieces of 10-12 cm wide. From each segment we form a rose. Then we bake each rose according to the recipe.
Beautiful forms of yeast dough buns can be made in the form of a braid. To make a delicious, braided bun, you need to make a yeast dough, put it on a table sprinkled with flour. Then we roll out the dough to the shape of a rectangle, while the thickness should not be thin. The next step is to distribute the filling over the surface of the rectangle. Toppings should not be enough. But a lot of poppy should also not be put in the dough.
Then, fold the rectangle in half, and then in half again. The resulting roll is cut across into strips. At correct execution technology should get 10-12 strips. We scroll each strip in a spiral and form a ring out of it. You should get rounded products resembling bagels made from dough twisted into a spiral.
Fillings for yeast dough buns can be different. For example, in autumn, when there is an abundance of apples and pears, you can use these fruits for baking fillings.
How to make a braid with apples step by step?
About the most interesting forms yeast dough buns, you can find out from the video file.
It’s not difficult to make beautiful buns from yeast dough step by step. Having chosen the filling and the shape of the future product, it is recommended to read the advice of experienced chefs. Confectioners are advised to start with the simplest forms of baking. Having learned how to make braids and hearts, you can move on to more complex forms of yeast buns.
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