Confectionery cones for baking
Very popular cream cakes need a base on which the dough strips will be wound. You can prepare many different desserts from all kinds of dough, using such a cone shape as the basis. I variant: confectionary cone reusable This confectionary cone is made from beverage cans. This makes it possible to use food (which is very important) tin, which has a small thickness and is therefore easily processed. To make 8 confectionery cones for baking tubes yourself, you will need the following items: 1. Used beverage cans - 4 pcs .; 2. Metal sponge; 3. Ruler; 4. Scissors. Sequence of manufacturing: 1. In tin cans, you need to cut off the top and bottom with scissors, making the first hole in the cut line with a knife. 2. The resulting cylinders cut along. 3. Scour the entire drawing from the can with a metal washcloth. 4.The long sides of the resulting rectangle are divided into 3 equal parts, making a notch with a knife. 5. Cut a rectangle into 2 trapeziums, one base of which is 1/3 of the marked side of the rectangle, and the second base - 2/3 of this side 6. On the sides of the trapezoid make bends of 3 mm, and they should be directed in opposite directions from each other. In the future, it will be a kind of lock that holds the cone in a collapsed position. 7. Collapse the tube-cone, clinging between the curved side.Confectionary cone reusable ready. After baking the dough tubes, the tin cones are easily removed: they can be slightly pressed down so that they reduce their diameter, and the baking itself will slip onto the prepared dish. Washed and dried metal tubes are stacked one to another and stored until the next time. II variant: confectionary cone of rapid production, but not long-term use There are situationswhen the confectionary cone is urgently needed for baking, and there are no blanks for its production. In this case, you need to stock up with the most common items: 1. Clean paper format A-4; 2. Food foil; 3. Scissors. Sequence of manufacturing: 1. From the paper twist the bag. 2. Fill the protruding parts inside the bag so that a circle is formed at the base of the cone. 3. Screw the foil on the paper cone.
A paper cone covered with foil is ready. Such a pastry cone after the first use is usually wrinkled and unsuitable for further use. But in a difficult minute it helps very much. It remains to decide what confectionery cone to make. Good luck!
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