Surely there are no people who would not like homemade buns. Different forms (how to make baking, we will tell a little further) not everyone is capable of giving such products. Therefore, we decided to devote this article to this topic. From it you will learn how to make buns, form curls and classic buns.
Different forms: how to do?
As a rule, homemade buns are made only from rich yeast base. In other words, yeast, butter or margarine, as well as granulated sugar should be added to the dough for such products. Kneading a soft base, cover it with a towel and leave it aside for 80-90 minutes. During this time, the dough should rise several times, become as soft and magnificent as possible.
So how to make different forms of buns? It should be noted that most housewives cook such baked goods without relying on any recipes. Therefore, you can give one or another form of buns at your own discretion.
However, there are also such cooks who prefer to cook only a certain baking of specific sizes and shapes. Consider some of these options in more detail.
Classic items
How to make buns of different shapes? Before answering this question, it is necessary to tell how the classic round products are formed. To do this, a piece the size of a fist is plucked from a rich yeast base, and then lubricated with vegetable oil and rolled into a ball. In this form, the semi-finished product is placed in a deep form, and then all other products are laid out there. Moreover, there is no need to leave one or another distance between them. After all, after baking, semi-finished products flavored with oil depart very well from each other.
We form buns
Now you know how classic buns are formed. Different forms (how to make buns, we will tell right now) you can come up with such products yourself. However, in this section of the article, we decided to tell you how to make beautiful and neat buns.
A small piece is torn from the pastry pastry and rolled into a round cake with a diameter of about 12 centimeters and a thickness of 7-8 millimeters. After this, the product is sprinkled with small sugar and rolled into a dense roll. Subsequently, it is folded in half, cut into the middle part, leaving the ends as a whole. Then the product is laid out on a greased baking sheet, previously revealing the cut part of the semi-finished product. From above it is greased with a chicken egg and sent to the oven.
We form curls
Before making buns of different shapes, you should decide which products you want to get. If the presence of the filling is not important for you, then you can use the methods presented above to form home baking. Otherwise, recommends turning your attention to the following method.
So how to stuff homemade buns? Different forms (a photo of the products presented in this article) can be given to such baking very easily. However, we will consider only the fastest and most popular way. To do this, spread all the pastry on the board, sprinkle it with flour and roll it into a rectangular layer with a thickness of not more than 8 millimeters. Then they spread the filling (for example, poppy seeds, thick jam, dried fruits, fruits, nuts, etc.) and tightly wrap them in a roll. After that, the product is cut into pieces. Their thickness should not exceed 4-5 centimeters.
Finally, the formed curls are spread on a greased sheet or baking sheet and sent to the oven. At a temperature of 200 degrees, they are baked for 52 minutes, and then carefully removed.
It should be noted that it is by this principle that the famous cinnabon buns are baked.
To summarize
Now you know how to cook delicious homemade buns. The forms are different (how to make buns and curls, we examined above) to give them quite easily. The main thing at the same time is to use only a rich yeast base and show maximum creative imagination.
By the way, in addition to the options presented, there are many more different ways to form beautiful home-made buns. For example, someone makes them in the form of pigtails, someone in the form of a sliced loaf, and someone makes the buns look like French croissants.