Cutting the test: rules and tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Delicious fragrant pastries are always in great demand, despite the fact that it adds extra pounds. Making homemade cakes is a whole art, but knowing some tricks of cutting dough, you can easily please your household and guests with beautiful buns and pies.

Form "Braid"

The easiest, and therefore the most common way to cut yeast dough is weaving. It is done as follows:

1. Divide the dough into 3 parts and roll each into a long tube.
2. Connect them at the top and braid them. Fasten the lower parts together.

Weaving can be not only from three, but also from four, five or six tubes.

If the filling is placed in the pastry, then the tubes should be rolled into a long thin rectangle, put the filling along the length, close up, then braid.

Butterfly buns from yeast, puff and shortbread dough

For yeast buns with dry filling (sugar, cinnamon or poppy seeds), the Butterfly shape is suitable. To do this:

1. Yeastroll out the dough, pour out the filling and twist into a roll.
2. Twist the roll into a snail.
3. Lay the dough with the twisted part sideways and make an incision at the top and bottom.
4. Unscrew the upper parts towards you, and the lower ones away from you. Press a little between the circles with your fingers.

Puff pastry cut in the form of a butterfly is easier:

1. Cover the rolled dough with stuffing and twist the roll on both sides to the middle.
2. Cut 1 - 2 cm thick pieces from the roll.

Butterflies are made from shortcrust pastry as follows.

1. Divide shortcrust pastry into two parts and add cocoa to one. Put in refrigerator.
2. Roll out the white part of the dough into a rectangle (not thin).
3. Twist the dark part into a thick tube and put it in the middle of the white part.
4. Wrap the dark part in the white without twisting it into a roll. You will get a white dough with a dark filling.
5. Press with a thin rolling pin from above and below, giving the shape of a butterfly. Cut into 1 - 2 cm thick and bake.

Star Pie

You can make a beautiful star out of a round cake. To do this:

1. Divide the dough into two parts and roll each into a circle shape. Lay out the filling and close with another dough.
2. Make an even number of triangular cuts in a circle, not reaching the middle.
3. Turn every 2 triangles towards each other so that the sharp ends can be connected together.

Method of cutting dough for poppy seed pie

Nextthe cutting option is more suitable for a poppy seed pie. Dark poppy will look especially attractive against the background of ruddy baked dough. It is done like this:

1. Twist the rolled dough into a roll.
2. Put it in the form in a circle, connect the ends.
3. Make slits around the outside and turn them to one side.
4. Make the next roll smaller and put it in the middle of the previous one. Repeat the same.
5. Cut out circles from the rest of the dough and put them on top of each other (up to half a circle) in a row. Lay out the filling and twist. Place the resulting "rose" in the center of the pie.

Pie or flower-shaped buns

This way of cutting the dough is better for "dry" stuffing.

1. Divide the dough into 2 parts and roll out into a circle. Put the filling on one circle and close with another rolled layer. Pinning the edges is optional.
2. Cut it into big triangles. In the middle of each, make an incision and turn the sharp part inward 2 times. Put the triangles into a shape in a circle.

You can turn the sharp parts inside out. Then you get an empty circle in the middle, which can be closed with mini-rolls. To do this, pour the filling onto the rolled dough, roll it into a roll and cut obliquely 5-7 cm long, depending on the size of the first pie. Put them in a circle inside the "flower", closing the middle.

There are many other different ways to cut dough. By adding ideas and imagination, you can come up with other shapes and move on to more complex patterns. It must not be forgotten that inwhile the dough is being cut, the fermentation process is still ongoing, so it should be completed as soon as possible. Before putting the pastries in the oven, it is advisable to cover them with a napkin in the shape and wait for a while to rise.