Fans of pies and donuts will definitely like the idea of improving the sculpting process. A whole mountain of miniature pies for 1-2 bites can be dazzled in a matter of minutes from ordinary yeast dough.
An important point for this sculpting method is the elasticity of the dough; vegetable oil will help to ensure it. It is important that at the exit the dough is not tight, but at the same time it does not stick to your hands.
The secret tool that provides speed when sculpting pies is a regular dumpling maker.
Then everything is elementary: we roll out the dough, put it on top of a dumplings sprinkled with flour, without stretching, but as if making an overflow.
We fill each of the cells with a filling. It can be absolutely anything: from ready-made or raw minced meat to cottage cheese and condensed milk.
Roll out 1 more layer of dough and cover the filling. First, we straighten and press down the dough with our hands, and then use a rolling pin. Transfer the finished pies to a baking sheet and give them time to grow.
Lubricate the pies with an egg, sprinkle with sesame seeds if desired and send to the oven.
By the same principle, you can make miniature donuts and even whitewash. And if in the arsenal there is not only a dumpling maker, but also a dumpling maker, you can increase the speed when sculpting large pies.
More detailed information in the video: