Cakes are one of the most popular types of pastries. Each of us has our favorite taste and filling, and even the shape of the pies. Most often, housewives do not think about the form, preferring to give their attention to the filling. However, it is worth noting that the form of baking also depends on the test and what they will wrap in it.
Pick your recipe
You will need
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- dough
- flour.
Instruction manual
1
A lot depends on the composition and type of dough, not only taste, but also form. If you have a regular yeast dough, then you should carefully sculpt the cakes for pies. Their thickness should be the same throughout the diameter. Otherwise, if you make kruglyashi very thick, the filling will remain invisible, and if thin, then the pies will be tough. Yeast dough is easy to shape.
2
If you are going to fry pies and use, for example, berries or jam as a filling, it is advisable to shape them immediately before frying. Otherwise, the dough may melt and leak, the cake will spread and will be sloppy.
3
Puff pastry also has its secrets for shaping, since it has a multilayer structure, it is worth considering this when distributing the filling. If you roll puff pastry, then when baking layers are not swollen, pies will be more dense. When forming, the edges are moistened with water, combined and left for a couple of minutes. Thus, the pies will not disperse, and the filling will remain inside.
4
It is worth telling separately about how samsa, whitewash and pie are formed. Samsa is made from puff pastry, which is rolled in the shape of a square. Since these pies are in the form of a triangle, the filling is laid out on one half and the second half of the dough is covered on top, a triangle is obtained. The whitewash has a round shape, so you should evenly roll out the dough in the form of a cake, put the filling in the middle, and grind the edges in a circle. Pies are small fish pies, they are formed in a special way. Put the filling in the middle of the cake, start pinching the edges with a rope from one edge and, not reaching the middle, on the other side. Leave a small hole in the middle. And so the pie is formed.
Useful advice
When pinching the edges in the form of a rope, you should dip your hands in flour so that the pastry pies do not stick. At the same time, the lower layer of dough will be on the index finger, and pinching movements can be made large, it will be on top.