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The model
I will try to explain hereafter the modelling process of a 3 dimensional item as an example of how to manufacture salt dough figures.
The hamburger is a quite easy piece to manufacture, because it's very stable.
Characteristics
Modelling : 1 hour
Baking : 4 hours
Painting : 1 hour 30
Size : 10 cm diameter
Tools
1 sharp knife
1 rolling pin
1x 11cm diameter bowl
1x 8cm diameter cup
1 small flat brush.
1 sheet of aluminium foil.
A 40cl glass to measure ingredients.
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1
Dough preparation
Ingredients
40 cl soft flour.
40 cl fine salt.
3/4 of a glass of water.
Sesame seeds
Acrylic paint
lots of patience
Kneading
Mix flour and salt into a mixing bowl, until you have a homogeneous mixture, and then add water slowly until you obtain a soft dough.
You have to obtain a compact dough ball, sweet and soft, no too wet.
Spread the dough with the rolling pin into a layer of 1 cm thick.
2
Modelling of the hamburger
Cutting parts
Use the bowl and the cup as gauges to cut out the steaks and the breads for the hamburger. There must be a small difference in diameter between the bowl and the cup, as for the breads and the steaks in the reality. The breads must be bigger than the steaks.
I use the bowl as a guide/gauge to pre-cut the breads with the knife .
First step : do not cut out the top bread, only the bottom and central parts, because it will be built in a different way later.
Cut-out
The steaks and the breads are cut out in a 1 cm thick dough sheet. Steaks are gauged by means of the cup.
Cheese slices are cutted out from a 3 cm thick dough sheet. Use the cup as a guide to obtain all the cheese slices the same size.
Fashioning
The salad leaves sticking out of the hamburger are made by means of very fine dough strips, the outside edges of which will be intentionally irregular. Stack all the parts as follows:
1 bread / cheese slice / salad leaf / steak
Crumple the salad leaves and stick them with some water on the slice of cheese.
Stacking
All the burger parts are stacked as follows:
1 bread / cheese slice / salad leaf / steak.
All the elements are glued together by a few drops of water .
Hollowing out
Small tip: to relieve the subject and especially obtain a homogeneous and complete baking, I hollow out the hamburger using a knife down to the level of the lower bread.
Smooth the inside, with a finger dipped into the water to ensure perfect sticking of the internal elements.
Filling
To allow a good rigidity to this dough shell, it is imperative to fill it with a ball of tightly crumpled aluminium foil.
The body of the burger is now ready to be covered with the top bread.
The top
To get a rounded shape to the top bread , I chose to proceed as for the body of the hamburger: in two parts, with a ball of aluminium foil.
It is thus necessary to roll both sheets of dough to a thickness of approximately 5 to 6 millimeters, then to draw the circumference of the bread by using the bowl to measure out the area for sticking and assembly.
When both parts are very opposite, stick them by touching them with a wet paintbrush , cut out the surplus of dough following the line and smooth the outside edge with a wet finger.
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