kava
I became the happy owner of such a thing.
Rollers for dough and pizza

Now I'm picking up a recipe to try
Scarecrow
I brought such a video from Italy. And one more with thorns. I still can't understand what to attach the second one to ...
Aunt Besya
This week I wanted to try such a video on a fruit pie made from shortcrust pastry ... It cuts it, only the dough drags behind it, it gets stuck in the teeth, breaks and, alas, it was not possible to transfer it to the pie. Maybe for yeast or puff pastry?
Freken Bock
Aunt Besya, yeast dough, if tender and soft, then this roller gets bogged down in it. But the puff pastry cuts perfectly. May I give you some advice? Cut the dough on a silicone mat, stretch it on it, then turn it over onto the pie together with the mat, and gently "peel off" the mat Lulek and yeast dough cuts dashingly, but it doesn't work out very well for me.

Quote: Aunt Besya

Freken Bock! Thank you!
And this advice is applicable to any dough or only to a puff one ??? It's a pity that I didn't succeed with the sandy one, I've been wondering all week: am I so armless, a fig device or not for this test ??
Aunt Besya, yes to anyone, probably. The main thing is to cut it successfully and stretch it. My shortbread dough was sticky and torn to the roller when trying to open the net.
kava
Quote: Scarecrow

And one more with thorns. I still can't understand what to attach the second one to ...

Scarecrow, I saw in the rollers with such a roller they prick pizza before spreading the filling.

Quote: Aunt Besya

He cuts to cut, only the dough drags behind him, it gets stuck in the teeth, breaks and, alas, it was not possible to transfer it to the pie

And if the video is first "rolled" through flour?
drying
Oh, and I have the same video, they brought it from America - the first thing I tried it on was yeast dough, not very well, but I cut it and even managed to stretch it, though I only used it a couple of times, because in the summer I tied it up with baking pies - garden mlyn, yard , flowers - everything took time ... soon I will continue the theme of pies I have left ..
Freken Bock, thanks for the instructions for use !!!
Lissa
And I cut both yeast and shortbread dough. Especially yeast-apple pie. Minimum cost and the cake is ready.
Lyulek
Quote: Aunt Besya

This week I wanted to try such a video on a fruit pie made from shortcrust pastry ... It cuts it, only the dough drags behind it, it gets stuck in the teeth, breaks and, alas, it was not possible to transfer it to the pie. Maybe for yeast or puff pastry?

I will give a little advice on using this cutter:
1. Sprinkle well the dough and cutter with flour.
2. Prepare to cut like a weightlifter before lifting the bar, ie one snatch and that's it. So with the cutter: one strong cut, without lifting the cutter from the dough. An excellent advice was given by Freken Bock: it is better to cut on something soft, for example. on a silicone mat
3. When we cut, we are not in a hurry. If the dough begins to wrap around the roller, gently help release the dough from the roller with the other hand. This can be done with a fork and other object. Hold the dough by pressing it against the table, the next centimeters will go like clockwork.
4. I do not recommend cutting very sticky dough, as well as tiny ones. It may not work. Ideal: flaky, elastic sand and yeast medium and thick consistency.
5. When cutting, be sure to monitor the quality of the cut. That is, slowly rolling, we look: how the cutting went. If there are places where the roller did not cut the dough completely, then (if you did not tear the roller from the dough) you can roll it in the opposite direction along the same lines. This experience comes quickly.Do not worry.
6. If there are still some undercut to the end of the cell, correct the position with a knife before you transferred the dough to the cake.
7. The dough should be stretched halfway before applying it to the cake. Do not stretch too much, as it may tear during baking, as it will still grow.
8. And now about the size. To cover a cake of a certain size, diameter, take into account the following details.
We take a strip of dough for cutting: the width is 2 times less than the width of the pie, the length is 2-3 cm longer than the length of the pie. That is, when stretching the sliced ​​dough, it will increase in width by almost 2 times, in length it will lose 1-3 cm.

Freken Bock
A vivid illustration for advice Cradle - her loaf

Rollers for dough and pizza
Scarecrow
Quote: Hairpin

And I'm more interested in the one with thorns ... Kava, and a link to the video will not rush?

In, I found it. More accurately called the pizza puncher:
Rollers for dough and pizza Rollers for dough and pizza

I have plastic
Scarecrow
Quote: Hairpin

Scarecrow, yes I already have it. Ordered with the other up to a bunch. Only with that other I have more and less, but where is this ... So I ask for instructions !!!

Well, so she pointed out - a pizza punch. The pizza base is rolled-pricked before baking. Kava wrote right away. I matched her words and name and got it ...

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