{"id":4050,"date":"2014-03-25T21:33:34","date_gmt":"2014-03-25T19:33:34","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=4050"},"modified":"2014-03-25T21:33:34","modified_gmt":"2014-03-25T19:33:34","slug":"teigblume","status":"publish","type":"post","link":"https:\/\/www.bastelesel.de\/en\/teigblume\/","title":{"rendered":"Pastry Flower"},"content":{"rendered":"

\"Teigblume5\"<\/a>A crafting fair and removal activities detered me from showing how to make such lovely bread or pastry flowers. I’ll do that right now. It’s possible to make them with a yeast dough or a shortpastry. In both cases you have to make balls in the desired size (here 1″) and cut them with your kitchen scissors leaving a thin bottom. The first cut divides the ball in halves which then are themselves halved. These quarters are cut again so that finally your flower will have 8 petals. Pull them apart carefully and coat with some whisked egg yolk. The center can be decorated with pits, nuts, poppy or sesame seeds. If you’re preparing a sweet pastry it looks nice if you lift the flower, coat the petal edges with egg yolk and dip them into colored sugar.
\nIf hearty or sweet, these flowers are a real eye catcher on every plate and they surely will be consumed first.<\/p>\n