Tips for making pastry patterns

1: Steamed buns and pastries shaped like small shoes. Small things look cuter. Let’s take a look at how to make it.

1, roll it into a cylindrical shape and flatten it to make the toe.

2. Use your thumb to make a small dimple.

3. Roll out a small round dough piece and place it on the toe of the shoe. Use a knife to cut off the excess, or fold it back into the sole.

4. Make a long strip and wrap it around the shoe to make the edge of the shoe.

5. Paste a square dough piece.

6. Roll a thin strip to make shoelaces, then cross-wrap them to create a shoelace feel.

2: To make walnut-wrapped pastry, you can use brown sugar to make the dough, or you can use cocoa powder to make the dough, which makes the color more vivid and the operation is a relatively basic shape.

practice

1, wrap in your favorite fillings, seal and pinch tightly.

2. Use tweezers to pinch vertically and pinch out the main grain of the walnut.

3. Use tweezers to pinch the side, pinch out small lines, and the shape will be ready.

Tips

1, the dough needs to be kneaded for a while longer until it is light and shiny. As a basic principle, it is best to knead to the expansion stage.

2. After fermented steamed buns, pay attention to the exhaust and knead the dough more. The surface of the steamed buns will be smooth after steaming.

3. The above 5 styles are steamed buns that are not easily deformed and can be practiced more.