Dough cutting

Girls, let's collect here interesting materials on dough cutting.

[italian loaves]

How to make beautiful italian loaves:

Butchering hal:

	- master, weaves from 3 (weaves from the middle!), 4,5,6!
	- an unusual pigtail with 4 ends, it turns out in the form of a carrot.

[Roll]

	Roll with something brown. Cut into buns with a dental floss: 🔗
	Pies type cheburek. I, too, pinch puff pastry pies with a fork 🔗
	How to make a deep pizza: 🔗
	Beautiful edges closed pie: 🔗
	Braid puff pastry pie(strudel): 🔗

[Buns]

Buns (based on site materials 🔗)

Grease the cakes with butter and sprinkle with sugar evenly. The more sugar, the more "caramel" the bun will be. Usually, 1 ~ 1.5 teaspoon of sugar and 1 teaspoon of butter are taken for a cake with a diameter of 15cm. For sprinkling, besides sugar, are used: poppy; cinnamon; small raisins; crushed nuts; sesame or sunflower seeds. Roll the prepared cakes into rolls. This is the main blank of the bun. Further, the formation of buns can go in different ways.

PLYUSHKA "HEART"

1. Fold the roll in half.
2. The ends of the roll should be joined together.
3. With a knife, make a through cut along the figure, not reaching the end (where the two ends of the roll join) 2 ~ 3cm.
4-5. Unfold along the cut line, layers up.

PLYUSHKA "HEART", option 2

This bun is formed in the same way as the first one, but the cut is not made completely, leaving 1 or 2 layers uncut.
In this case, the bun does not unfold so wide and the cut forms something like a well or a depression, into which you can additionally put something, for example, a piece of butter, or add sugar.

"TULIP" or "TRILIST" BOY

1. Two cuts are made along the workpiece.
2. The workpiece is opened along the cuts - the outer petals are spread apart and unfold in layers upward. The middle petal either does not move or turns.

PLYUSHKA "ROSOCHKA" or "ZAVITUSHKA"

These buns can be made either small or large.
For small buns, small cakes are made and, accordingly, small rolls; for large buns, the dough is rolled into one large layer, which is then rolled into a large roll.
1. Cut the roll into pieces.
2. Pinch one end of the piece.
3. Open the layers from the second end like petals.

PLYUSHKA "BANTIK"

1. Cut the roll (not bending) on ​​both sides so that the uncut part remains in the middle. Make cuts along the roll.
2. Expand the bun along the cuts.

PLYUSHKA "BOAT"

1. Fold the roll in half.
Make a cut along the figure, not reaching the end (where the two ends of the roll join) ~ 2cm.
2. Turn the cut workpiece on its side. Fold back the top so that it lies on the table.
3. In this case, the fastened ends of the roll are UNDER the unfolded petals.

BROWN BOY

1. In the roll, make a through slot (along the product) from one edge to the other, not reaching the ends ~ 2cm.
2. Expand the resulting hole.
3. Pull one end of the roll into it.

PLYUSHKA "ROPE"

This figure is best made from a large roll. If you make small "strings", then only 1-2 weaves are obtained and the finished product has a poorer appearance.
1. Step back from one end of the roll by 2 ~ 4cm (depending on the size of the roll), make a longitudinal cut to the second end. Expand the product along the cut, layers up.
2. Twist the two resulting strips together. Connect the ends together and pinch carefully.

PLYUS "EIGHT"

1. At the roll, make two through longitudinal cuts so that an uncut part 1 ~ 2 cm long remains in the middle.
2. Take the resulting strips to the side and connect in pairs (to get a figure.
3. Tighten the ends carefully.

BUTTERFLY BOY

one.At the roll, bend both ends so that they join in the middle of the roll.
2. Make cuts where the folds are.
3. Open the product in layers upwards.

BOY "SUN"

1. Cut the roll across. The distance between the slits is 1 ~ 1.5cm.
2. Wrap the roll in a ring with the cuts outward (the cuts will open).

PLYUSHOK "SCALP"

1. Make the same cuts on the roll as in the "Sunny" version.
Rotate the roll so that the uncut side is down and the cuts are up.
2. Bend the teeth alternately to the left and to the right.

[Gypsy]

Gypsy, and what other interesting ways of making buns do you know? Maybe you can get a picture somewhere?

I also know the "basket", and other roses, single, double, quadruple. This is what my grandmother did, and my friend's mother taught the "basket" .. school years. I haven't made yeast buns in a million years. There are no pictures, you need to take a picture as your hands reach. Recently I tried to sculpt "hearts", I took the recipe for the dough on the Internet, the hearts themselves wow, but I didn't like the dough, although everyone praised it on the forum. Heavy bun dough for my taste. The heat will pass, then I'll still try to sculpt buns, yes, I won't try challah with this heat.

[Buns]

Buns (based on site materials 🔗) continuation

"CORN" BOY

1. Make a cut to the middle of the roll.
2. Cut the uncut part with a knife in the form of small squares.
The notch should either crush the dough or cut through only one layer of the dough.
3. Lay the cut ends from the sides of the uncut part, turning them with the cuts up.

DEER HORN BOY

1. Cut the roll across. The cuts should be 45 ° to the roll axis.
2. Bend the roll in a semicircle, notches outward. When rolled up, the notches will open.

SPIDER BOY

1. Make cuts at both ends of the roll so that there is 1 ~ 2cm of uncut space between them.
2. Turn the resulting 4 pieces with the cut up.
3. Cut each piece in half lengthwise.
You will get 8 "legs" that need to be pushed apart so that the product takes on the appearance of a spider.

TULIP BOY

1. At the roll, make two through longitudinal cuts so that an uncut part 1 ~ 2 cm long remains in the middle.
2. Connect the resulting 2 strips from one side to make a loop.
3. Turn the remaining two ends with a cut up and place the edge under the resulting loop.

BROWN BOY

1. Cut the roll in half lengthwise to the middle. Expand the cut parts with a cut up.
2. Cut each one another 1 ~ 3 times to get the twig appearance.
3. Cut the uncut part across, cutting through only one layer of dough.

Buns made from rolls are not inferior in appearance to portioned products, and much less time is spent on them.

Form a ball from the dough.
Then roll it into a layer about 25x35 centimeters in size.
Spread evenly with vegetable oil and sprinkle with sugar.

Roll up.

You can roll up the roll both in length and in width. The size of the finished buns will depend on this.

PLYUSHKA "ZAVITUSHKA" or "SPIRAL"

1. Cut the roll into 2 ~ 2.5 cm wide slices.
2. Place the wedges on a baking sheet.

"DOUBLE SPIRAL" KNOB

1. Cut the roll into thick slices 5 ~ 7 centimeters wide.
2. Make a cut in the middle across the workpiece, without finishing 1 ~ 2 layers to the end.
3. Place on a baking sheet, opening the bun along the cut.
If desired, you can make not one, but 2-3 cuts. Then, when unfolded, the product will take the form of a flower made of several spiral petals connected together.

BOY "OYSTER"

1. Cut the roll into pieces, deflecting the knife 30 degrees to the left and to the right. When viewed from above, the pieces of the roll should look like equilateral trapezoids.
2. Place the trapezoid on the widest side. The narrow side will be at the top. Press firmly in the middle of the narrow side of the trapezoid with a thin round stick, such as a ballpoint pen, pencil or wooden skewer.

CHRISANTEMA BOY

1. Cut the roll into 10 ~ 12 centimeters long columns.
2. Place them vertically.
Use scissors to make vertical cuts in a circle - from the middle to the edge.
3. Straighten the resulting fringe.

PLYUSHKA "LASTOCHKA"

1. Cut the roll into wedges. But the cut should not be straight, but consisting of two cuts - from the center to the edges with an inclination of 45 degrees.
You should get a figure with a dovetail cutout on one side, and a protruding corner (swallow's beak) on the other.
2. Take the workpiece in your hands. Pinch the side with the cutout.
3. Place the workpiece on the baking sheet with the pinch down.
Open the upper protruding corner in layers.

[Gypsy]

Gypsy, I wonder what kind of baskets do you mean?
By the way, the buns are good from the ageless Khrushchev dough (I already gave it here in the "dough" section)

Thank you for the pictures! Come in handy
Partially the "basket" can be seen in my photo (roll on the left) .. but it is not very successful there.
I saw Khrushchevskoye, and saw him earlier on other culinary forums. I'll have to try. Although I tend to my old-fashioned usual almost non-rich yeast dough. It is light and fluffy, it is better to twist buns and pies from it, any filling. I had a book of 59 or 56 years of that century, called "Housekeeping", such a thick book .. that's where this simple dough was given. Can anyone have it? Then pl. post this yeast dough.

Challah:

but this is from a Chinese site

[My buns]

My buns
I make them from Khrushchev's dough

GruSha, a question about the last photo: after cutting, do you drag both ends into the cut, but not completely? Or how? With this cutting, I just drag one tip to the end and turn it inside out. But your version is much more interesting.

Cat
Yes, I am not pulling both ends to the end, and I make the cut not very large so that they hold.
And if to the end - it turns out like this

	The idea of ​​forming a roll:
	Bread "KUKHARKINA KORONA" (idea from the site https://Mcooker-enn.tomathouse.com/s-image/2780/recipes/baking/bread/355.html)
	Bagels
	another idea

[Misha]

How do you like this method of forming buns?
The sprinkles, of course, can be different, for an amateur.

The buns were baked according to the recipe for Awesome dough.
Here is the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1032.0

Did I understand correctly, turn the corners outward along the cut?

Yes, you take a split bun in your palm and turn it out with the corners.

Misha, I am delighted with your bakery products!

Can you please tell me how you "glue" the poppy to the bun? A beaten egg? Your poppy layer is very thick and does not crumble even when turned inside out. For some reason, my sprinkles are crumbling

Yes, if you want the sprinkling to hold well, you can't do with one yolk, you need to use the whole egg - the yolk plus the binding properties of the protein.

Here I baked a sweet pie stuffed with lingonberry-apple jam, ordinary yeast dough.
Edge: 2 thin sausages are simply intertwined.
Petals: Cut out the petal and carefully cut the veins with a knife.
Roses: roll out 4-5 small circles, lay them overlapping each other, fasten them with your finger and roll them into a roll. on the one hand, blind, on the other, straighten the petals.
Stems: make cuts on a long thin sausage with a knife and stretch.

BOYS - EIGHT

[Wildebeest]

Good Cook Girl Light-Wildebeest asked me to put my beautiful birds here. What I am doing...

Swans-pigeons from Gnu-Sveta

Words and photos of the author.

Hence: 🔗
Girls, I sculpted swans today, but it turned out pigeons. But damn it, these are my first birds.

I liked the dough of buns from Gulenka, but I changed it a little:

1.5 tsp. dry yeast
500 gr. flour
5 tbsp. l. sugar (there were 3 in the recipe)
0.5 tsp salt
50-75 gr. sl. butter (in the recipe 50 gr. margarine)
2 eggs
200 ml of milk.
In the appropriate order, I put everything in the HP for the "dough" mode.

Watering is also from the same recipe
120 gr sugar. powders
60 ml milk
20 gr. softened butter
vanilla to taste.

Everything else was done according to the recipe. I glued it, put it on a baking sheet, anointed it with milk, put it in the oven for 25-30 minutes at 180C, five minutes before the end, smeared it with this watering and for five minutes again in the oven.
🔗

Immediately arrange a debriefing of the flight.
The left birds are more beautiful than the right ones. The reason for this is the location of the lower (rear) wing. The hind wing should run either horizontally or slightly above the horizontal.
It was possible to insert raisins or, as always, carnations into the eyes.

We sculpt the birds.

From a piece of dough in our hands we roll some miserable resemblance of a pear or a ball with a proboscis.



The thick part of the ball was rolled into a cake, an incision was made in the middle, I make it with scissors, I made "feathers" with a fork and formed a bird.


🔗
When forming the bird, watch its wings: the back wing should be located either horizontally or slightly above the horizontal. Try to give the bird a nice curve of the chest and neck.

I forgot about rolling out the dough. Unrolled how it happened. Most importantly, don't forget to make feathers with a fork.
Good luck.

[obgorka_gu]

obgorka_gu:

Exhibiting photos of the buns on which I grew up. The day before yesterday I tried to take pictures in the process, but the speed of my mother's manipulations and the reaction of the camera did not always coincide, the most successful:





Mom always made different yeast dough, but the assembly principle is the same. And for me in these photos the main thing is my mother's beloved hands. And she does not need any additional conditions, a place where a little more free, an old board, an old rolling pin, a brush does not recognize mine, only feathers, the dough is always by the eye (amazing), she even never needs the scales; and most importantly, baking at home always smells with us!

[Lisss's]

Lisss's :
Girls, here's a very simple way to remember how to weave 6 strips:


during kneading, the dough was liquid, so I added a little flour


this is how the finished dough looked (after proofing with two kneading)


divide into 6 parts, roll out and start to weave.


we take in our hands the two extreme right parts (in the left hand - the penultimate, and in the right - the last) and move these parts to the left so that the two extreme left parts lying on the table are between them.


again we take the two extreme parts, but already on the left (in the left hand we get the part that we just transferred, and in the right hand the part that lay on the table and before the start of weaving was the extreme left) and move them to the right so that the two extreme the right parts were between them.


repeat until we finish weaving. The main thing is not to change hands, not to cross them and remember the principle: 2 extreme, 2 between them, etc.



finished product before and after proofing


bakery products

[Qween]

Qween:


Then you need to break it into separate pies

[nut]

nut:

Step-by-step cooking photos CHEESE BASKET

	Let's start: divide the dough into such balls and let the distance
	knead like this on the board
	Putting cottage cheese
	Making incisions
	and further
	Then, carefully so as not to break, we pull like this
	And we connect from above
	Per sheet
	Allow to distance, brush with egg, pos. sugar and poppy seeds (optional)
	And now it's done
	And the final chord

Remember the rose cheesecakes? These cheesecakes are very similar, but with a mesh:


_🔗

such? recently revised the topic first, it was very interesting: girl_in_dreams: sclerosis is a good thing.

Like sclerosis (for me). It's like Qween baskets.

[Sweetheart]

Sweetheart:

Yesterday my son and I looked at pictures on the Internet and found one terribly cute crocodile.
The saliva ran. Cooking and eating it is already planned for this weekend.
I'd like to share this miracle with you.

The method was spied on the Cook website. ru: https://Mcooker-enn.tomathouse.com/s-image/2780/talk/eat/cake/2007.html

Ahh, it looks like this is where this crocodile comes from:



Lyulek:
Today I made a braid with almonds and poppy seeds. Super!!!.

The dough was kneaded liquidish, after kneading, it was immediately placed in the refrigerator overnight. After the refrigerator, I immediately divided it into 2 pieces, rolled it out, put the filling and rolled it into a roll. Each roll was cut lengthwise into 2 parts.2 parts with different fillings (poppy and almond) are intertwined. I put it on the bottle for 30 minutes.
I learned one lesson: baking time is minimal. My braid was baked for exactly 12 minutes at 180 degrees (convection oven). It turned out soft and tasty

[Scarecrow]

Scarecrow:

Well? Shall we make pies? ;) Everyone has their own tricks. I will describe my own.


We will do the cutting on a surface slightly dusty with flour. Cut off (directly with a knife or scissors) a small piece of dough. Take a little dough. The pies should seem small to you. Note that they will double when proofed! And if you make them the same size as those already baked, then the result is bast shoes with cabbage, not pies.

And quickly we wrap / tighten its ends to the center (this is how round bakery products are molded so that there are no ugly seams on the back side). Now we are sure that the surface of our pie will be beautiful and without "wrinkles".



Now flatten with your palm and roll slightly with a rolling pin. Put a tablespoon with a slide of filling in the center and pinch. First the middle, then from the middle to one side and to the other. It is pinched perfectly, stretches too.



Now pull the tips slightly in different directions (not sharply - smoothly) and pinch these tips together. This will be the bottom of the pie. Flip it over and place it on a baking sheet on this pinch (I bake on baking paper. 10 times on the same sheet). You can crush the barrel a little more, giving it the perfect shape. The front side will be smooth and beautiful.



5. Now we give our beauties a full proofing under a clean napkin (they are inflated two or three times). It will take 20-30 minutes. Proofing is very important. Don't be in a hurry. Lack of proofing often leads to tearing of the product crust (especially on the sides, near the sole). Grease an egg beaten with a tablespoon of water and bake at 180 (with convection) or 190 (without convection) degrees for 17-20 minutes. Up to a glossy brown color.



Who liked it - go for it!

Vascheto is pancakes with hummus \ chickpeas \

One of the options for cutting bagale

pigtail of 12.

["Rattle"]

Everyone in our family loves buns, and especially my daughter. Therefore, I sculpt them not quite usually, I read the way of weaving in a magazine of years ... twelve years ago, I safely forgot about it and now I had to revive it in my memory with the appearance in the family of a little lover of tasty things. The names of the buns were invented by a daughter.
So whoever is interested, come in and see
I took the dough here
now we roll it out so that there is a thickening at one end

we get such a sausage with a knob, which we fold in this way


twist the loop

and tuck the tail into the hole


Now we sculpt "Rattle"
We roll out the dough so that the balls are from both ends, it turns out something similar to a dumbbell

I roll it with both hands, of course, but I had to hold the camera down

and now we add it like this

twist the loop


and put the ball into the loop


And now "Owl"






And this is what happened

Suslechka, Thank you. : flowers: I liked this way of cutting very much. So much so that she immediately set to knead the awesome dough in HP. I understand that dumping fresh and hot pastries, with heavy cold cream at eight in the evening is not good, but I could not resist, although I held myself with both hands (for not thin, for some time now, sides ...)

The only thing was that I couldn't get such a ball, and the dough was not stretched very evenly.
And yet, I added poppy seeds to the dough and that's it. I would like jam for this roll or something else to make it even tastier. Although, for sure, it will be great with coffee and butter.

Cheers, tatulya, thanks for trying the buns, otherwise I thought the method went into space, no one was tempted
The ball is squeezed out more beautifully if you make it from a rounded blank, that is, form the dough into a circle, and then squeeze out, but what is not evenly stretched, it does not matter, then it will settle in the finished product, and then the baking, and everything will be smoothed out.
Will there be pictures of buns? look very much hunting

Yesterday I wanted to insert it, but the photo did not come out very well, and today it is not ideal, let's face it.
But what is ...
(then we eat)

[Haman's ears]

	Haman's ears
	elephant ears
	jerusalem pretzels
	Bagel (bagale) Romanian

Girls what kind of beauty you are sculpting, I know something, but you gave me a lot new.
Thanks for this temka

[if someone is interested - that's how I got sophisticated (step by step) so you can pinch any cake, if it is not sweet (with fish, meat, potatoes, mushrooms, etc.), you can put a bowl of salad in the center for visual delight.]

if someone is interested - that's how I got sophisticated (step by step)

so you can pinch any cake, if it is not sweet (with fish, meat, potatoes, mushrooms, etc.), you can put a bowl of salad in the center for visual delight.

[twisted pie]

from Croats butchering twisted pie

Laughing! ... Google translated so - 50 ml. oil !!!!!! In the pie ?! At first I was stunned by the presence of such an ingredient, then I decided that it was probably butter - what do you think?

oil - yes, vegetable oil

If you use auto-translations often, you will quickly get used to it. Oil this vegetable oil. For many years, the Internet is no longer funny to me

I'll insert here too. It's like Italian dumplings. It is not difficult and does not need to roll rounds, squares will do.
!

Found this link today 🔗

I see this molding option for the first time, I really liked it

[Suslya]

Yes, it's beautiful .. But I liked it

something like Suslya ours does. Here is the output

[Caterpillars]

Good evening everyone! I decided to show you how sometimes I turn on fatazia and instead of stupidly stuffing the sausage into the dough, I do it with creativity and sparkle. Knead any dough you like (I'm usually from Scarecrow or tender pies from Dentist), buy edible sausages and start - Caterpillars

step 1. rolled out a round piece like on a large dumpling and put a sausage in the center



step 2. We got this dumpling


step 3. Cut into segments. Usually it turns out 6-8. Depends on the length of the sausage. If I suddenly got a sausage longer than the round piece that I rolled out, I cut off the ass from it and gave it to this friend. We sculpted together.



step 4. (I don’t know how to describe it in words, so I took a lot of pictures) When these caterpillars were formed, you can grease with ketchup, mayonnaise and sprinkle with cheese and herbs (if desired).



It always turns out a lot. The taste of pizza. My advice - sculpt with children, (especially those that are problematic in terms of feeding them) helps in communication and eating. (True, then you have to scrape the dough off the cabinets and walls, but still more pleasure) Bon appetit, everyone. (sorry for the quality of the photos, I shot it from my mobile)

The beauty! and deliciousness! Thank you

wow, how unusual! and beautiful

My men are conservatives - if the bun is jam, then only this option is recognized, if with poppy seeds, then a double twisted roll, and if a cheesecake, then now they love it in the form of a "basket with cottage cheese" from Qween (from 4 pages of this topic). After the first time they said - that's the only way! Another thanks to the author

[Buns with cottage cheese]

It seems that we have not had this yet. Buns with cottage cheese (seemed unassailable, but original)

IRR, and how to glue the ends? otherwise they always creep away with me.

NatalyaN- superglue for bread. Previously, wallpaper was glued to death on such a paste.

🔗


מעמול
🔗

[Bagels and pads with jam]

Bagels and pads with jam

cutting of such buns is spied on the link thrown by girls from the forum

[Gypsy]

I met such beautiful buns on the Internet, nothing is written about the striped top in the text, nothing is visible from the photo either. How can you do this on buns?


People, help me, how to make such striping?

I think these are traces of twine ... well, like a parsley stencil on Easter eggs

My first thought was also about threads, because the strips go deep into the molds ..just how real is it with the test

It may very well be, in any case, similar. Immediately after the formation of the buns, they spun, and after 15 minutes they smeared on top with an egg or milk and removed (cut), a trace should remain. And then a little more for proofing, so that it becomes equal.

shl. at first I was thinking about paper ribbons as a stencil.

Gypsy, and what were the names of these buns? It pops up in my memory that I saw how such banding turns out, but I don't remember where and in connection with what!

options:
1. the buns were slightly cut after greasing.
2. the dough was applied to the buns, like the so-called "cross buns"
To make the dough for the crosses, you need to grind the flour with margarine, then add enough water to get a homogeneous consistency. Using the dough, draw crosses on the buns. Bake for 15-18 minutes ( 🔗)

Named * Italian buns *, there is a recipe .. but about such striping, no gu-gu .. the man sculpted them .. a secretive parasite

I, too, tend to think that the strings were laid on buns. Nearby there is a baking sheet with buns that have already risen, but ... (after all, a partisan, which one, did not reveal the secret). And you can put strings on top.

[Luysia]

For a long time I want to make such buns, but I can't get myself together, I will settle these pigs here so that they would not get lost.


all photos of AllaYa from the forum

Luysia, thanks, great! and what dough should be?

Healthy yeast dough, it's buns!
And the primary source is here 🔗

Mlyn what a beauty, I want .. I want ... such pigs

[IRR]

I would like to suggest another interesting way to cut the dough:

Roll out the dough on a silicone mat. if desired, grease with butter, sprinkle with sugar, cinnamon:



Next, roll the dough into a roll along the large side and cut it in half, not reaching the end a little:



Wrap each half with a tourniquet:



Twist both halves together in the form of a roll:

Me IRR sent ... to this place ... here, that is. Go, he says, show! And I don’t know, maybe this was already here, but at first I’m lazy to read. So say, if it was, I will delete it. So this is how to make a grooved ball, in such:

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I schematically:

/10/84194b1d204f8d723fdd02310348dfba4e2598119759854.jpg.html]/10/61134520f227eed11ca6c884c8ff7f164e2598119759855.jpg.html]/10/2f5f24117dabf3056d7754d34ac8fda74e2598119759859.jpg.html]/10/d08a1459f9959932db7cb441a56da6294e2598119759859.jpg.html]

The beauty!
Repetition is the mother of learning

Source: culinary masterpieces

I found such an interesting way of forming buns on the Internet. Maybe someone will be interested. These are Portuguese pastries.

I found a sea of ​​buns. Brought to you!










taken here: 🔗

[Pigtail from one harness]

Such buns were - Pigtail from one harness ? Cute!





Photo Tanya SHKODA

in search of rice bread, stumbled upon Japanese nautical-style buns


whole grain rolls, because she masked with all sorts of anime

Cute creatures turned out!

Very cute. The kid should be delighted.

Great! Such a beautiful color.

[julifera]

Another interesting cut
I highly recommend opening a Japanese link

How beautiful !!!

julifera, And what did you sprinkle with? just sugar? or salt? Beautiful photos.

OOPS! already followed the link saw what.

I bathed them as much as possible in a striusel, made cuts, eversions right on a bunch of striusel.
Me Leka taught that he, this harmful, but tasty streusel, is elementary in a blender obtained

What a delight, buns with yolk
🔗

we use a baking dish for muffins on both sides
🔗



or so
🔗


PS. all Japanese links with cutting also have recipes for these bakery products, that is, translate if necessary

Beautifully decorated burgers!

Roll each ball with a rolling pin into an oval 3 mm thick, put a plate of cheese in half (I put 3 pieces), make 3 longitudinal cuts on the other half without cutting the dough to the end.

Roll up into a roll not very tight, starting from the side with the filling.

Pinch the edges.

[Gypsy]

about, Gypsy, this principle is the same as Chuchelkins pies, only the tails are not down, but up is cool

Yeah, it looks like