A beautiful cake is the pride of any housewife. Making a cake requires skill and patience. So, the process of decorating the product takes place before it goes to bake. It is at this moment that it is important to pinch the edges correctly so that the cake does not lose its shape and looks attractive.
Instructions
Step 1
Moisten the edges of the cake to help the dough stick well. You can also moisten your fingers with water, then the dough will definitely not stick to your hands.
Step 2
Use the classic method to pinch the edges of a pie when you have a base (you put the filling on it) and a "lid" - a thin dough cake that covers the filled base.
Step 3
With your thumb and forefinger, grasp the edges and press them firmly together. Follow this procedure along the contour of the cake. The pie will turn out almost without borders.
Step 4
Pinch the edges first as described above, but leaving the edges the same length. Take the edge between two fingers (index and thumb), pull it up a little and press obliquely against the base of the pin. You will get something like a bent eyelet.
Step 5
Take the next piece of the edge (it will protrude over the folded loop) and in the same way press it against the base of the cake. Repeat this procedure in a circle. You will be able to pinch the edges of the pigtail pie.
Step 6
Pinch the edges of the cake first using the usual method, leaving the edges at a maximum of 2 cm. Then fold the edges and press them down only on the base. You will end up with a small border that will also serve as a cake decorating function.
Step 7
Roll out a rectangular dough cake, place the filling in the middle of the cake. Fold the edges up and fold them into an envelope.
Step 8
Pinch the edges of the cake gently from center to bottom, holding two adjacent sides together by pressing with your thumb on one side and your index finger on the other. Flip the cake over and bake. You have mastered another method for making an interesting cake.
