WEEKLY EVENTS

Oyster (oblong, and double spiral)

Piece of dough attached to an oblong shape, and then rolled into a rectangle and 5 mm. Rolled out dough smeared with butter n roll roll. The resulting roll inverted seam down and level off by stretching so that its thickness was the same throughout its length. Then cut into pieces. For elongated oysters from the roll cut pieces the width of 50-60.without turning the pieces, press down on top of their parallel slice with a rolling pin with a diameter of 35 mm. Rolling pin supports for the ends and push the fingers of both hands. At the time presses the upper layers of dough with a rolling pin curl upwards, middle and lower nominated to the side. For the manufacture of double oblong oyster oyster press down again crosswise. For spiral oysters dough is rolled out more thinly and roll is cut into pieces with thickness of 60-70 mm each piece of dough take both hands: the left supported the dough, and separate the right turn of the initial roll and enclose his horses under the middle of a piece of Cut buns and oysters are placed on lists, allowed to stand and give up. 10 minutes before landing in the oven buns smeared with egg and sprinkle with sugar. At the request of the test pieces increased or decreased.

Cookies Lands

Knead the dough and roll out of bed he desired thickness, from which cut curved molds varied cookies. Prepared pastry sprinkled with powdered sugar and ground measles. 470 g flour, 260 grams of sugar. 40 g butter. 2 tablespoons milk, 2 eggs. 10 grams cinnamon, 1.5 g of ammonium.

Choux pastry "Leykeh"

Sugar and chalk was diluted with water, bring to a boil, boil it flour (200g). stirring with a wooden spatula. Then cooled, add butter and eggs. flour. soda, ammonia, burnt sugar, cloves and kneaded dough. Of it is cut cookies of any shape, which, if desired, after baking dish coated sugar glaze. 400 grams of flour. 200 g sugar, 30 g of honey. 30 g butter. 2 yayia. cup of oxen, 5 g clove powder, 10 g sodium, 9 g of ammonium, 30 g of burnt sugar.

Creams and Glaze for Cakes and pastries

Cream

Cream Fresh cream with the sugar pool swarms bring to a boil, cooled, added to them fresh butter. alcohol, vanillin and well rubbed. 150 g cream. 300 g caster sugar 40 g butter, your taste and alcohol.