How to sculpt cakes

Imagine a large round table, tablecloth beautiful samovar, and a dish of pastries, baked your caring hands! Not all the hostess can enjoy his household tasty pies lush! From our brief instruction you tonight Treat loved ones tasty treat for tea!

1) Yeast dough for cakes in an oven

Yeast dough is considered a symbol of comfort and warmth. Remember how my grandmother would get up at 4 in the morning to knead the dough and put it on the battery to rise. Then you, my mother and grandmother sculpted cakes for the whole family. We offer advanced grandmother's recipe that does not make you wait a long time to climb!

Ingredients for yeast dough:

1 cup milk,
50 g compressed yeast,
3 eggs,
6 tablespoons sugar
800 g of sifted flour,
50 g of butter or margarine,
2 tablespoons of sunflower oil,
0.5 teaspoon salt, vanillin.

Preparing dough - crumble 50g yeast, pour into a bowl and connect with the milk, mix thoroughly. To this mixture add 1 tablespoon sugar, 200 grams of flour. Mix into a homogeneous mass, consistency should turn out like thick cream. Cover with towel and let stand for 20 minutes.

While suitable dough - prepare muffin - add the remaining 5 tablespoons sugar, eggs, softened or melted butter, salt. Mix into a homogeneous mass, mix half the flour in several approaches. Further knead dough with the approaching brew, adding the remaining flour and vanillin. At the end add the sunflower oil. Let stand 15-20 minutes, test, and then make the first obminku and then let stand for 40 minutes after which you can start cooking!

2
Fast without yeast dough for pies

It allows you to save considerable time when mixing the dough, requires minimal training. Suitable even for novice mistress!

Ingredients for dough:

300 gram of cream;
1 egg;
700 grams of flour;
1 teaspoon salt;
2 teaspoons of sugar;
half a teaspoon of soda;
1 tablespoon of sunflower oil;

Mix the eggs, sugar and sour cream to a homogeneous consistency, add soda. Gradually, slumbering flour knead the soft dough. At the end, add sunflower oil and give the test a little longer. After that, you can immediately begin the preparation of pies.

3
How to sculpt pies

Divide the dough into small pieces with a knife, form small cakes and let me lie 2-3 minutes for the elasticity and tenderness of the dough when modeling.

The simplest form that our grandmothers labeled - roll the cake, spread the dough slightly and put the stuffing in the middle. The content can be laid as a confectionery bag and a teaspoon. Raise the edges up, connect and pinpore the edges. Shuffle tightly together, excluding access to the stuffing. To shift the pies on the baking sheet, each barrel smeared with sunflower oil.
Triangles - lay out a stuffing on the middle of a round cake, stretching the dough to cover from three sides, creating a triangle shape. Patties on a baking sheet to fold the seam down, at a short distance.
Koshechka - Pellet Spit well, put a stuffing in the middle. The edges are blindflaked like a dumplings, the top sink must be tightened. Stretch the dough with one hand, twist the seam down one. Put on the baking sheet on the barrel.
Scallop - Roll the oval, put out the stuffing from the center to the side. One side impose on the other and cut the knife to half into small compartments. Lay out as far as possible from each other.

Lubricate cooked pies whipped yolk, neatly, not pressed, otherwise the dough will fit and change to taste. After lubrication, let it stand for 20 minutes. Bake at a temperature of 200-210 degrees about 25 minutes.