Dough cutting

And here I was sculpting a hryundelya with jam and nuts inside ...... And also zazhaaaarila!

Beautiful !!! What's inside?

Light, so I added it, read it!

Light, so I added it, read it!

Add the size yet, otherwise it seems to me hefty.

Add the size yet, otherwise it seems to me hefty.

Her, about 15 cm in length!

Her, about 15 cm in length!

Tsyu, and I thought 50 centimeters ...

What about your waist, chest and hips?

What about your waist, chest and hips?

Girls, tell me who is strong in loaves! My task is to bake a loaf from one kg of dough. In what proportions should you take the dough for a kolobok in a loaf and braids around this kolobok?

About 1/3 of the test goes for a pigtail. And you need to lay it at some distance from the main kolobok

Tanya, thanks for the tip. 1/3 tried to take. It seemed a little. I barely pulled a bun around. Probably I'll try to take half tomorrow. But the fact that you need to put the pigtail not end-to-end with the kolobok, I didn't even think about it. This is probably why my whole pigtail eventually goes under the bun.

You see a very thick braid weaving

Oops, I didn't think about that. Maybe you really need to roll out the rope for the braids thinner.

Svetochka what a good pie !!! A recipe

Svetochka what a good pie !!! A recipe

Thank you
And the recipe ... never mind, any yeast dough and fruit-berries (I have cherries and apricots). Here I showed the design of the top of the pie, I made holes with a cap from a plastic bottle

I try to bake loaves.
I'll give you some numbers. Maybe someone will come in handy. I can’t decide how much dough goes to the bun, how much for decoration. In this loaf
I took 500 g per bun
on the lower braid of 3 strands 300 g (100X3)
on the upper braid of 2 bundles 140 g (70X2)
for a pigtail for a salt shaker 6 roses and a few leaves 60 g
Dough weight 1 kg.
The weight of the baked loaf is 940 g



This time I baked roses together with a loaf. I usually put them on 10-15 minutes before the end of baking.

I try to bake loaves.

Luda, I make such loafs (well, this is how the hand falls)

Sveta, what can I say. You have beautiful loaves. I envy.
Tell me why your dough jewelry is not burnt out like mine, but white? Is this a special dough?

Sveta, what can I say. You have beautiful loaves. I envy.
Tell me why your dough jewelry is not burnt out like mine, but white? Is this a special dough?

Luda, I make decorations from a simple dough flour + water. I grease the loaf with yolk and lay out the decorations, then I grease them too. But yeast dough turns brown better, and simple dough hardly changes color.

Well Svetochka you are a NEEDLEMAN !!! (y) I am not friends with yeast dough, but I really want to make friends!

Well Svetochka you are a NEEDLEMAN !!! (y) I am not friends with yeast dough, but I really want to make friends!

Thank you And friendship with the test will come, you need to do it more often.

: flowers: That's for sure! Well you have pies

: flowers: That's for sure! Well you have pies

Aha!
Well, a little more ...

Pie "Grandma's scarf" with poppy seeds (I forgot to take a picture without packaging)


Pie "Grape brush" with apples

People, there are also loaves here, it may come in handy.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179774.0

author = light link = topic =
Luda, I make decorations from a simple dough flour + water. ..

A friend of mine bakes wedding loaves.
She says that a very steep dough must be kneaded for flowers and other "decorations" ...
I myself did not bake, so if something goes wrong, sorry ...

[Husky]

Husky, I never baked loaves, but it seems to me that you need to add one more rose, otherwise you have a pair of them there.

[May @]

May @thanks for the hint. When will I do to people. I will definitely consider. And for themselves ... already eaten.

Sveta, I still have a question about baking a loaf. What temperature do you bake at? And how long. And does the baking time depend on the weight of the loaf?
I baked my 1 kg at a temperature of 170 * for 30 minutes at first. I pierced it, it seemed in the middle it was still cool. I put it on for another 10 minutes, but already covered with foil. But all the same, inside it all the same turned out cool. There are jams when slicing.



Made according to the Omela recipe, "Braid on kefir"

But in general, what recipes can you use to bake loaves? and how to form them so that they do not spread over the baking sheet?

Gulya, this time this is the first loaf that I baked in a mold with low sides. I spied on the video that is exhibited here. While you decorate and weave braids for a loaf, it fits. And during baking, he reached the edges of the mold.
Before that, I baked it several times on a baking sheet. It did not spread, but only came up to the intended state.
Of course, I'm not strong in yeast baked goods, but it seems to me that the dough needs to be kneaded so that it keeps its shape. It's not for nothing that they call him a kolobok.

A very good recipe from Lily-Lyulok "Halisty loaf".
I hope the author will not be offended that I have provided a link to her recipe. Baked according to this recipe. I liked it very much.

A very good recipe from Lily-Lyulok "Halisty loaf".
I hope the author will not be offended that I have provided a link to her recipe. Baked according to this recipe. I liked it very much.

I agree to 100. It was according to this recipe that my daughter's wedding loaf was baked. Here our guests tried it. And now they ordered me for the wedding of relatives. And I am not strong in loaves. But ... there is nowhere to go. I'll bake on Friday.
But I want to decide in what proportions the bun and the pigtail are made. neither can I find the right one. In the latter, the pigtail turned out to be fat. Kolobok is almost invisible. But it's still better than a thin pigtail, which just strives to break.

Lud, here's a good calculation



And here is a good recipe for jewelry dough

🔗

[Luda,]

I baked my 1 kg at a temperature of 170 * for 30 minutes at first. I pierced it, it seemed in the middle it was still cool. I put it on for another 10 minutes, but already covered with foil. But all the same, inside it all the same turned out cool.

Luda, about baking bread from yeast dough:
First, bake at 220-230 g C, moistening the dough (you can spray from a spray bottle and cover with foil), or you can pour a cup of boiling water into the tray (below which), just close the door quickly and immediately. The moisture allows the dough to grow as much as possible in the oven, as it prevents the formation of a quick crust. And then after 30 minutes. translate to 180 gr. With, you take off the foil and let your product blush.

We check for readiness all the same - until a dry torch.

The baking time also depends on the weight. more precisely, not even from weight, but from volume, I would say. When baking, the big cake will sit longer in the oven, otherwise it will not be baked. So is the bread. Here the buns are quickly baked (and eaten too) So as not to burn, you can check the oven temperature with a handful of flour. Throw a handful on a baking sheet and if it becomes beige, then great, but if it darkens strongly, then the oven is overheated. True, I check it with Easter cakes, I haven't tried it with bread (or maybe I tried it, but I don't remember the result)

Girls, returning to Easter baked goods with eggs ... I asked a question about the technology on the Odnoklassniki website to the author of the album, this is what she answered me:
Andrey and Elena (Kourova) X ... answered Galina

I mold and bake Easter buns with boiled colored eggs. Baking of muffins takes place at a temperature of 180-190 degrees.It turns out that the eggs are boiled twice, but this does not impair their taste in any way. I make the dough ordinary butter on the dough without any secrets and bells and whistles. When the dough is ripe, I knead it 3-4 times, hitting the table. I take the dough out of the container and throw it with force many times on the table. Thus, carbon dioxide comes out and the dough is well saturated with oxygen, which is very good for the growth and development of yeast in the dough.

Girls! Yesterday I faced such a problem. Did SIMITS Turkish Bubuliki HERE ... How beautiful to make a flagellum from yeast dough, simply by rolling it with your hands or are there any other ways? I tried to do it with a ruler, as they make flagella from mastic - it's bad, inconvenient.

Light, roll



Look from 1.54

How to make wontons

Interesting molding of baguettes

https://www.youtube.com/w...QldwrjU&feature=endscreen

It's cool, you have to try to make baguettes like that, I wonder if they won't float after proofing?

[Chinese puff pastry]

Chinese puff pastry



















from here
🔗

Tanya celfh there is such a recipe HERE

Thank you for such detailed photos. I did it once like celfh, it turned out somehow badly. This method, it seems to me, is more convenient and understandable.

And here is my last loaf. Decorations cut out grapes with patchwork and cut out the leaves using felling. But the ears were made by hand and with the help of scissors. I don't understand why they are so dark in my photo. In fact, they are not that rosy at all.



I made jewelry from unleavened dough from water and flour.

Luda !!!

Well, your hands! What graceful, delicate jewelry we have!

You would have won at the loaf competition !!!

Luda, the loaf is just handsome! Admired!
Sorry, I didn't answer the previous questions about the loaf, I promise to tell you about my freedom.

Good day! I tried to twist the cake beautifully. It turned out not everything is as difficult as it seemed! I think that I did very well, even nothing, for the first time! I'm just in awe of so many ideas! I want to try and master everything. Thank you for the inspiration!

[irina38f]

Good day! I tried to twist the cake beautifully.

irina38f
it was very nicely and neatly torn, although it is difficult to work with yeast dough on frills, but everything is gorgeous for the first time.

IRR, thanks! The fact is that my friendship with yeast dough has been going on for a long time! But I have never done such "freaks"! I really liked it, I will continue!