Dough cutting

"Mankin" kranz with pseudo-uricula (Elena Tim)

Kranz with boiled condensed milk and walnuts (on cold dough) (Sonadora)

[vernisag]

vernisag, Irina, thank you, I thought about the fenders, it's just scary to twist and cut it like that, I'm used to barely breathing on the cake dough.

[Elya_lug]

Elya_lug, by the way, I was the one who baked the pseudo dried apricots in the form. They even have my photos, I don't remember only on which page.

[iris. ka]

iris. ka, thanks, I will do it with the pseudo-apricot next week, but for now the krantz is parting with the poppy.

10 forms for sugar buns

Virgo, I don't know where to ask:
In general, the brioche bun came out of the ideal shape according to this recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=459596.0
Then I tried to roll the same ones out of the bread dough, but they blurred and shapeless splashes turned out.
Question: how does the dough hold its shape?

Is the flour the same? Much depends on flour, if there is little gluten, the dough floats, does not keep its shape.

The flour is the same. Slightly less oil and whey instead of milk.

I just baked these Manina buns. They rose very well, fluffy, barely pulled out of the pan in which they were baked. True, she baked with live yeast. Varya, what did you bake in? I always bake these buns in a shape that prevents the dough from spreading. After lifting, they stick together and have nowhere to swim

I baked Manina buns both in the form and just on the pan. They keep their shape very well. So I screwed it up from another dough, and they faked you, blurred. (

Question: how does the dough hold its shape?

Perhaps milk had an effect too. Olive oil also gives some rubber strength to the test. Maybe the moisture in the dough was slightly less? There is a lot of sugar in brioches, again. I have such a rich dough that always holds its shape well, unlike semi-liquid unleavened bread.))

I thought the same about sugar. Although when I baked sugar from the central plant I halved it. Thank you.

I saw enough of all the beauty here and also decided to portray something, this is what happened:

[ptitsa]

ptitsa, Olya, it turned out nicely. What is the filling?

Rosan and cheesecakes with blueberries, braids with apple, and pies with mashed potatoes and onions. Two dark pies with mashed potatoes - I tried not baking the same dough, but deep-fried it.

I really respect such fillings. The last time I ate pies with blueberries was 20 years ago. And I also like it with cranberries. I ate with lingonberries last year. Lingonberries were not picked this year, and you can't even buy them in a store.

I liked the rose. Pretty.

[Olima]

And today I sang "Swan Lake":

Found similar ones in this section at Olima, but these are easier to shape and just have sugar inside:

[Tamara]

Tamara, pass swans! What kind of dough did you make?

[Anna]

Anna, I copied the recipe on the Internet, now I have been looking for that page with step-by-step photos for a long time. But I found the author, here 🔗
The dough is very successful, it has been chewed countless times. From this number came 9 swans, 8 buns and two rather big fenders.

[Tamara]

Tamara, Thank you!

Yes, I also forgot to say: there was no butter, the "Hostess" margarine fit perfectly. And she smeared the buns not with sugar syrup, but with an egg beaten with a teaspoon of sour cream.

Friends, I really want to make this kind of beauty. Has anyone come across such a braid forming?

[Sonadora]

Sonadora, an interesting shape, the author points out that the pin is made of 5 bundles, but in the classical version of weaving, the central turn usually fits at an angle and has an elongated shape:

, so it looks more like a variant consisting of a base and a decorative element. Base of 5 harnesses:

, then the TK is crushed with a rolling pin and the decor is laid out, in the pictures:

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, post 11 Feb 2010 15:09 from Markizko.

[Corsica]

Corsica, Ilona, ​​yes, there was also such a thought: a base of five spindle-shaped plaits and a sixth twisted spindle-shaped plait from above.

[Sonadora]

and a sixth twisted fusiform tourniquet from above.

Sonadora, Manya, yes, perhaps, but it reminds me more of the option of molding with the help of two Chinese sticks, so even rounded balls are formed on the tourniquet.

Wow, what a topic, I will subscribe, I do not really know how to mold, but I like it.
This spindle is not ordinary beauty
But the second video, I didn't really like the result, the pigtail is of uneven thickness, expands as it braids, the ends are poorly shaped, the dough itself is very tough in appearance. I'm not sure what will turn out nicely with a "looser" dough.

It seems to me that the usual pigtail of three plaits, so it is so lush, and on top, separately, the flagellum is balls. If it helps, then the bun is from there

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this same Katarina in another bun again puts a flagellum separately on top

and at 2.05 minutes she sausages the dough

she has a website with a dough recipe. True, the free option may not be the one that she gives in her courses

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Oh, I would watch and watch how they work with the dough, for me this is something fascinating

but I don't care what kind of pigtail, as long as it's delicious. And a simple weaving with an ordinary pigtail will be fine. And just a bun will suit. Now, if it were not for all this goodies to get fat, there would be no boundaries for joy. And what is a pigtail, what is not a pigtail, but the effect is the same.

[Ilona]

what is a pigtail, what is not a pigtail, but the effect is the same

Yes, "pasta at least along, at least across", all the same, I try to bake on the sides and not eat. Working with the dough gives me great pleasure, even more than afterwards. I can bake and eat one piece or pie, to understand the taste, and distribute the rest to my husband and my neighbors.
Ilona, if you remember, that molding with many layers, so I was not honored anymore, it must be done in a city where a normal oven, and not a miracle frying pan, where everything rests on the roof and burns, and in the city I have almost no time, not I have time

[Buttercup]

Buttercup, Yes I remember. And I still don't get along with cooking, everything does not match the mood and free time. I also like to consider options for decorating bread for inspiration:

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... Option from Lisa:

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used to decorate wheat-rye bread: Wheat-rye bread on sour dough # 21.

[teara]

teara, Tatiana, thanks for the links.

resembles the option of molding with the help of two Chinese sticks, so even rounded balls are formed on the tourniquet.

Corsica, Ilona, ​​we need to look at these very sticks and balls. Twisting is definitely not an option.
I tried to do today:

[Sonadora]

Sonadora, Manya, what a fine fellow you are: you looked and made the beauty.

[Wildebeest]

Wildebeest, Sveta, we need to work on the balls separately. Mine is still far from the original.

Girls, throw a reference to this technique of sticks-balls, otherwise in search of me anything about sticks gives out, except for molding the dough

also became interesting, although I myself will not work like that.
Show balls and sticks

I am the original looking at the very last ball below. It suggests that the balls were twisted neatly already with the flagellum half-apart. The ball is plump, and the place of the twist is very thin and rather long, strongly twisted. Or the place of twisting had to be thinly stretched and strongly twisted, that is, the place of twisting had to be made very tight and longer, more revolutions had to be given so that it could not rise.
And I think the balls should be separated separately and applied at the end on the distant challah. Then they will merge less with the challah dough and will be more convex. Or this flagellum should be made of a denser dough, so that it is more prominent. Otherwise it will blur.
I would try the option of separate proofing with lengthening of the twist points.

[Sonadora]

Sonadora, Manya, a beautiful option. On your Instagram:

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The author, in response to questions, writes that the molding is very simple, perhaps the base is in all of the 4 bundles, and she calls the decorative element 5 bundle? In general, she writes that she will soon release a video on this molding. Forming of 4 strands gives a larger volume and a somewhat spindle-shaped shape without flattening:

and, focusing on your result, the TK is probably not crushed before laying out the decorative element and there is another option for obtaining smaller turns when twisting two bundles (see from 1:50 to 2:27):

... In conventional molding, the option of molding with the edge of the palm is used, rolling a rope of dough in certain places, the Chinese mainly use chopsticks to shape steamed dough products. I didn't find a video clip, there is so much free time, in pictures it looks like this:

Perhaps the tourniquet was also pulled a little when laying on the TZ, so a greater distance between the dough fragments was formed along the edges than in the center. Probably, as I already wrote above tearaindeed, the tourniquet was formed after a slight rise in the dough.
P.S. found the answer on the author's Instagram:

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[Manya]

It seems to me that a spindle-shaped weave can be obtained if we weave not from flagella uniform along the entire length, but spindle-shaped, more complete in the middle and sharp at the end.
I myself do not bother with weaving, I just read somewhere in the net. If the flagellum is already placed on a half-spread bun and the place of the lining must be lubricated with grease, then it will merge less accurately. For relief, the joints are smeared with grease, and the later, the greater the chance that it will not be quickly absorbed.
ps. Manya, Sonadora, for me your bun is already delicious, very beautiful right now.

[Sonadora]

Sonadora, Manya, in this version - generally gorgeous! It is precisely this comb that, in my opinion, lacked such a molding of 5 bundles.
I still do not form braids very evenly, but I really like it. Someday I'll practice.

Katharina Arrigoni posted a video of the challah shaping on her Instagram: 🔗

Manya, beautiful, looked, I’m still waiting for the amount of what I saw to grow into the quality of what I was doing. But while the blanks are going, there is physically nowhere to roll the dough
And yet I do not have such a small thin rolling pin, where to look in St. Petersburg ?!

[Buttercup]

Buttercup, Luda, was also puzzled by the purchase of a thin rolling pin. At home, only a heavy stone one is a murder weapon.

Manya, I have rolling pins, two transverse, like a paint roller, but none of them thin

[Sonadora]

Sonadorawhat a beautiful molding!
And a small rolling pin can be found in pastry shops for working with mastic. I always use this, I rarely get a big one.

[Luda]

Luda, it seems to me that a bundle of balls can simply be laid on top without making a depression.
Elya, thanks for the tip!

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Liked

I brought a thin rolling pin from Baku. But knowledgeable people said that they are in Moscow at the market in Teply Stan, with the Tajiks. I think that in St. Petersburg we should look in the same place.

Wheat spike:

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