Test Cutting: Rules and Tips

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

Braid Form

The easiest, and therefore common method of cutting 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 on top and braid the braid. Fix 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 bakery, then the tubes should be rolled into a long thin rectangle, put the filling along the length, stick, then braid.

Butterfly buns made of yeast, puff and shortcrust pastry

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

1. Roll out the yeast dough, pour out the filling and roll it into a roll.
2. Twist the roll to twist with a snail.
3. Lay the dough twisted sideways and make an incision above and below.
4. Unscrew the upper parts towards you, and the lower ones from yourself. Press a little between the circles with your fingers.

Cutting puff pastry in the shape of a butterfly is easier:

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

Butterflies are made from shortcrust pastry as follows.

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

Star cake

From a round cake you can make a beautiful star. For this:

1. Divide the dough into two parts and roll each in a circle shape. Put the filling and close with another dough.
2. Make in a circle triangular incisions of an even amount, not reaching the middle.
3. Unscrew every 2 triangles to each other so that the sharp ends can be connected together.

Method for cutting dough for pie with poppy seeds

The next cutting option is more suitable for a pie with poppy seeds. A dark poppy will look especially attractive against the background of a ruddy baked dough. It is done like this:

1. Roll the rolled dough into a roll.
2. Put it in a shape in a circle, connect the ends.
3. Make cuts around the outside and turn them to one side.
4. Make the next roll smaller and lay out in the middle of the previous one. Repeat the same.
5. From the rest of the dough, cut the circles and put them on top of each other (up to half the circle) in a row. Put the filling and twist. The resulting "rose" to place in the center of the cake.

Flower cake or buns

This method of cutting dough is better for "dry" filling.

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

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

There are many other different ways to cut the dough. By adding ideas and imagination, you can come up with other forms and move on to more complex patterns. We must not forget that during the cutting of the test, 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 it with a napkin in the form and wait a while for it to rise.