Skills of making pastry patterns

One: small shoes shape steamed bread cakes, and small things look more lovely. Let's see how to make it.

1, rub into a cylindrical shape and flatten it to make a toe cap.

2. While pinching the nest with your thumb,

3. Roll out a small round dough and put it on the toe of the shoe. You can use a knife to cross off the excess parts or fold them back to the soles.

4. Rub a long strip, circle the shoes and make edges.

5, stick a square patch,

6, rub a slender strip, make shoelaces, cross around, and make the feeling of shoelaces.

Two: Walnut wrapper, which can be mixed with brown sugar or cocoa powder, is more colorful and belongs to a relatively basic style in operation.

working methods

1, wrap your favorite stuffing and seal it tightly.

2. Pinch out the main grain of walnut vertically with tweezers.

3, pinch with tweezers, pinch out small lines, and the shape will be fine.

skill

1, the dough should be kneaded for a while until it is three-light. This is the basic principle, and it is best to knead it in the expansion stage.

2, fermented steamed bread, pay attention to exhaust, knead noodles, steamed bread surface smooth.

3. The above five shapes belong to the shape of steamed bread that is not easy to deform, so you can practice more.