Creamy
Svetta, did you make these wonderful baskets yourself ?! Light-e-e-e-ta-a-a-a! I have no words, I forgot all the words at once ... So, I slowly come to my senses, doo-ah-ah-ah, the first thing that comes to mind is a medal on your chest, but what is there, a medal -orden, well, no less. And another interesting question, why have we still not approved the honorary title "Breadmaker-Hero of the Day" on our forum ?, for those outstanding forum users who surprised us in a good way during the day? Svettathat's all for you
Svetta
Quote: Creamy

The first thing that comes to mind is a medal on your chest, and what is there, a medal-order, well, no less.

... and on her mighty breast
One medal dangled in a bunch!

I, I did, honestly, I have already done 10 pieces.
Gasha
makabusha
Quote: svetta

Natasha, I also saw this method in the canteen, only the cook squeezed out the dough from the bottom of her fist, and with her other hand she cleverly brushed this ball onto the table so dexterously. But I couldn't do it from below, but from above it did. So I've been stamping for 20 years.

And that's how I can!
Dough cutting
Sorry if I repeat myself, I just could not view all the pages ...

I immediately have a picture in my head of someone sitting and with an imperturbable look chewing on a basket .. from the side it probably looks awesome ...
Svetta
Quote: Gasha

We have a similar one on the site

Yeast dough basket

Choux pastry basket

Chocolate basket
Thanks for the tips, I didn't find it right away.
Caprice
Quote: Gasha

We have a similar one on the site

Yeast dough basket

Choux pastry basket

Chocolate basket
Exactly! And here I remember painfully what I saw here on our website. Especially the first link!
Gasha
Quote: svetta

Thanks for the tips, I didn't find it right away.

It's my pleasure! Sveta, in the upper left corner - Search ... You write, for example, a basket of dough, and you are immediately given links!

And here's another - what the beauty
Svetta
Quote: Gasha

It's my pleasure! Sveta, in the upper left corner - Search ... You write, for example, a basket of dough, and you are immediately given links!
Thank you, I'll know! But I have a slightly different basket, and the dough is different, although the principle is the same for all baskets. I do not think that I will open America, the topic is inappropriate.
Vitalinka
svetta, and you fill out your recipe. Teach you how to weave your basket. There are no superfluous recipes.
Svetta
Quote: Vitalinka

svetta, and you fill out your recipe. Teach you how to weave your basket. There are no superfluous recipes.
Drawn up a recipe, let it be, really.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172093.0
Gasha
We decorate the loaf by Kastus Larkov

The work does not have to be prepared with sourdough, which will be described in this recipe. You can use yeast or you can do without it!

We need:

dough like dumplings
water
kitchen knife
cutting board
one egg
culinary brush.

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A source: 🔗



Gasha
Decorating rye bread

The work does not have to be prepared with sourdough, which will be described in this recipe. You can use yeast or you can do without it!

Today we will decorate rye bread together with Kastus Larkov, you already know!

Here is our beauty as a result:

Dough cutting

We need:

a loaf of prepared rye bread
dough like dumplings
water
kitchen knife
cutting board
one egg
culinary brush.

“... Everyone knows the tradition of welcoming guests with bread and salt, it is still alive today. The bread presented to the guests embodies the wish of well-being and wealth, and salt plays the role of a talisman that protects against hostile forces and evil influences.

Rye bread is baked for a long time, so if you decorate it right before planting it in the oven, we risk getting burnt decorations on the surface. Today I will show you what trick you can go to meet guests not just with bread and salt, but with a decorated rye loaf.

Let's start by making flowers. To do this, roll out the dough and cut out circles of the required diameter from it.

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We make neat cuts around the circumference, as shown in the photo. We glue the corners and decorate with a "pea", which we fix with water.

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And now let's make a slightly different flower, but according to a similar principle ...

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We form the core using a cap from an ordinary felt-tip pen. Now, having previously cut a layer of dough into diamonds, we will make leaves.

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Leaves can be used as an addition to flowers, or you can make an original crown decoration out of them.

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It can be easily attached to a loaf with water.

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It remains to complete the decor with flowers, and our elegant bread is almost ready. But not quite :-) Before putting the bread in the oven (and we will bake it a little), grease the decorations with an egg mixed with powdered sugar. In a preheated oven, the icing sugar caramelizes very quickly and gives color to the surface of the jewelry. Thus, there will be no need to keep ready-made bread in the oven for a long time. That's all:-)

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A source: 🔗
Svetta
Thank you very much Gachet for a selection of loaf decorations, it will be very useful to me!
Gasha
Sveta, you are a new person with us, so I will direct you a little. a huge collection of loaves in a common theme and a huge number of loaves are exhibited in separate topics. They can be found if you score a loaf at the top in the "Find" window. And this topic we have is cognitive, here we bring ideas for cutting dough
Svetta
Quote: Gasha

Sveta, you are a new person with us, so I will direct you a little. a huge collection of loaves in a common theme and a huge number of loaves are exhibited in separate topics. They can be found if you score a loaf at the top in the "Find" window. And this topic we have is cognitive, here we bring ideas for cutting dough
Oh thank you, thank you !!! I ran away there !!!
Caprice
Gasha, it's just a godsend! Thank you!
Olga from Voronezh
Gasha! Thank you!!!
Gasha
Ir, after Gashi it is better to put a dash instead of a comma

Maybe they can still find them?

Olya, not at all!
Caprice
Gashenka, I do not doubt that you are a godsend!

Quote: Gasha

Gyyyyy
Gasha
Gyyyyy
Luysia
And once again about mantas (methods of sculpting mantas from Valentina Zurkan):

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🔗
Gasha
Cool!!!
Tanyulya
Great !!! We must try, but what if it works
Galinaind
This is beauty, petty ... Thank you !!!!

I saw it somewhere, but it was not shown how to sculpt such mantas ...

everything is very clear ... it will be necessary to try, practice ...
Gasha
New from Valentina Zurkan

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Taken from the Odnoklassniki website
Gasha
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Gasha
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barbariscka
Gasha Gashenka, thanks !! I have set such beauty. Bookmarked, useful on occasion
Gasha
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Gasha
To your health, Vasya!
Gasha
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Galinaind
Oh, beauty is petty !!!! Thank you !!!

Does she use one dough recipe ... or different ones?
the dough looks so soft-pliable ... sculpt-create from it what you want ...

And I have problems with yeast dough (I'm afraid to do it ...)

IRR
Galinaind!

go down the link - there is a recipe for the test. Why should he do something? the bread maker is everything
🔗
Galinaind
My bread maker appeared a month ago - while I'm mastering ...
Still not everything is working out, I came to your forum to study ...

Thanks for the reference !!!
Ikra
After such beauty, it's even embarrassing to expose your freak. But I will expose, maybe someone will come in handy. And you are not very slippery for me, okay?
Yesterday I baked rye bread with sourdough (or rather, as my grandmother used to say "crumpled" because she threw it into the dough), but the time was too short for the sourdough to start working in full force.
My main task was to make such a thing so that in nature it could be broken into sane pieces as needed.So I shredded the dough with a silicone scraper right in the mullet before proofing. I cut it to the very bottom, made 16 segments (cartoon 2.5 l, small).
Here's what happened:
Dough cutting
Creamy
And for me, it's even highly artistic cutting + rational, each a slice. I liked it, I will do so too. Clever girl! Carried a plus sign
Caprice
Quote: Ikra

After such beauty, it's even embarrassing to expose your freak. But I will expose, maybe someone will come in handy. And you are not very slippery for me, okay?
Yesterday I baked rye bread with sourdough (or rather, as my grandmother used to say "crumpled" because she threw it into the dough), but the time was too short for the sourdough to start working in full force.
My main task was to make such a thing so that in nature it could be broken into sane pieces as needed. So I shredded the dough with a silicone scraper right in the mullet before proofing. I cut it to the very bottom, made 16 segments (cartoon 2.5 l, small).
Here's what happened:
Dough cutting
Irish, it turned out great! thanks for the idea
Creamy
Oh, what else did I come up with, if I attach a tail in the middle, then you get a pumpkin loaf! Creamy
IRR
Quote: Ikra

But I will expose, maybe someone will come in handy.



what kind of slippers? ... very stylish photo and hippie



Ikra
All the same, you are good. I thought you would swear for an ugly crumb and unsuitable bread.
But the truth is, it turned out funny. Creamywhat are you creative! That's right and true, the tail is missing. Next time I will definitely do it, thanks for the idea!
IRR, my husband is good. He knows how to shoot beautifully everything that I do, and then also eats it with pleasure. He already broke off half a loaf.
Creamy
For such a husband, it's nice to try.
fomca
Oh girls, so many baking ideas - my head is spinning and I want to try everything. And today she made a pie from memory as V. Turcan does. Why, a problem - I did it from memory and forgot what and why! Here's what happened

Dough cutting

Thank you for finding all this and sharing with us!
IRR
fomca, cut from the center, and then twisted? seem to be...
fomca
Quote: IRR

fomca, cut from the center, and then twisted? seem to be...

That's right, but twisted in two directions, Schaub is prettier ... * JOKINGLY * Next time I'll turn on the computer !!!
Anise
I will add to the general collection Martha Stewart's cookie cutter method, spied on in her culinary programs. She uses a regular ice cream spoon. I tried it and I really liked it - conveniently, quickly, all the cookies are the same size. I lightly grease the spoon with vegetable oil, so nothing sticks to it. On the example of my beloved oat cookies "Gourmet" from Twist:

🔗 🔗
You can immediately send it for baking, in the process the cookies will blur slightly, but this particular type I roll up and flatten quite a bit. Photo on the left - before being sent to the oven, on the right - ready-made cookies:
🔗 🔗
Luysia
And again the pigs ...

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Dough recipe, description, etc.here 🔗

Luysia
Was it or not? But very pretty.

Twisted buns

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🔗
Gypsy
How many in total! Thank you
It’s a pity the heat, I don’t go to the oven .. although I bought some jam today for the roses
Galinaind
Quote: Luysia

Was it or not? But very pretty.

Twisted buns

Beauty is petty ... Thank you !!!

And what kind of dough?
Luysia

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