The finished cake should be perfect in every detail – from the color of the crust and the degree of doneness to how the edges are pinched. Moreover, the last factor is quite important. And often it is with him that many questions arise, because the beautiful design of the edges of the pie is a whole art.
How to pinch the edges of a pie
Pinching the edges of the pie correctly falls into the category of bakery sculpture. Therefore, it is necessary to approach such a procedure very carefully and responsibly.
How to pinch an open pie
In the case of an open cake, the correct pinching of the edges is more important than in any other case. After all, it is they who finally form the image of a whole confectionery product. Experts recommend that you first moisten the edges of the cake a little to make them more pliable. In the process of decorating the edges, it is also necessary to moisten your hands so that the dough does not stick to them.
A beautiful way to pinch the edges of an open cake is to decorate it with a fork. The edge of the dough should be trimmed around the edge of the pan in which the cake will be baked. Then take a fork and gently but vigorously walk around the edge, pressing the dough against the mold.
If, under pressure, the fork starts to stick to the dough and pulls it out, gently sprinkle both the dough and the fork with flour
You can cover the edges of the cake with a spoon. To do this, you need to walk along the edge with its rounded part. For a more artistic edge, use multiple spoons of varying diameters.
Alternatively, you can wrap the edges of the pies beautifully by creating a wavy edge. To do this, carefully cut the dough with special pastry scissors so that about 1,5 cm remains evenly above the shape.Then fold the edges down and gently walk in a circle on both sides with the help of your fingers, creating a wavy edge.
A very popular way to pinch the edges of an open cake is to use a pigtail. It is made from dough leftovers. Here you need to make a detailed calculation. Take the leftover dough and roll them into thin sausages. Twist them together, place them on the edge of the cake, and gently press against the cake with your fingers.
Prepare a braid attachment. To do this, you need an egg yolk. Whisk it well and brush over the rim of the pie and the braid itself. Then gently press the pigtail down to the edge of the pie.
How to pinch a closed pie
Despite the fact that a closed pie is much easier to close, it is desirable that its edges are also decorated artistically. The classic way to pinch a pie dough is to simply close the edge with your fingers. Once the edges are securely connected, gently slap them down so that the line is not as pronounced.
You can enhance the effect and, after leveling the edges, touch them up with a fork. This will make them more grooved and beautiful.
Alternatively, you can lift the edges up, pinch like dumplings and lay neatly along the edge of the top of the pie. You will get an original pigtail.