Mar 28, 2016
Live and learn! Keep tricks and secrets for working with dough. 🙂
1. The main condition for delicious pies is a fluffy, well-risen dough. Flour for dough must be sifted: foreign impurities are removed from it and it is enriched with oxygen. Always add diluted potato starch to the dough - buns and pies will be fluffy and soft even the next day.
2. In any dough (except for dumplings, puff pastry, choux, shortbread), that is, in the dough for pies, pancakes, bread, pancakes - always add 1 heaped tablespoon of semolina per 0.5 liter of liquid. The nuns taught: “Previously, the highest quality bread was made from semolina. It did not dry out for a long time and was lush. Now there is no grit. Now add semolina, and you will always have good baked goods.”
3. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.
4. When kneading yeast dough, all products should be warm or at room temperature; products from the refrigerator will slow down the rise of the dough.
5. For yeast products, the liquid should always be heated to 30 - 35ºС, since yeast fungi in a liquid that has a lower or higher temperature lose their activity.
6. When you knead the dough, your hands should be dry.
7. Before putting the product in the oven, let it rise for 15-20 minutes. Allow the dough to proof completely before baking. If the proofing is not complete, it does not rise well, and the pies will not bake for a long time.
8. Bake pies on a baking sheet over medium heat so that the filling does not dry out.
9. It is best to add unmelted butter to the dough (yeast and unleavened butter), since melted butter worsens the structure of the dough.
10. Pies made with milk are more tasty and aromatic, the crust after baking is shiny with a beautiful color.
11. Yeast for dough should be fresh, with a pleasant alcoholic smell. Test the yeast in advance. To do this, prepare a small portion of the dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, then the quality of the yeast is poor.
12. If there is excess sugar in the dough, the pies quickly “brown” and even burn. The fermentation of yeast dough slows down, and the pies turn out less fluffy.
13. Fats, softened to the consistency of sour cream, are added at the end of kneading the dough or when kneading it, this improves the fermentation of the dough.
14. To make the finished pies more tender and crumbly, add only yolks to the dough.
15. Tall pies are baked over low heat so that they cook evenly.
16. The dough for a pie baked on a baking sheet is rolled out as thin as possible so that the taste of the filling can be clearly felt.
17. To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then add the filling.
18. Neither the dough nor the dough should be allowed to rest, as this causes a deterioration in the quality of the dough. 3 hours is enough, but be sure to stay warm.
19. Yeast dough pies can be greased with milk and, if desired, sprinkled with salt, poppy seeds, and caraway seeds.
20. Covered pies are brushed with beaten egg, milk, and sugar water before baking. Thanks to this, an appetizing gloss appears on the finished cake. The best shine is obtained when lubricated with yolks.
21. Pies that are sprinkled with powdered sugar are also greased with butter - it gives them a pleasant aroma.
22. Pies brushed with egg white acquire a shiny golden brown crust during baking.
23. The more fat and less liquid in the dough, the more crumbly the products are.
24. If you add soda to the dough, the cake will turn out to be darker in color with an unpleasant odor.
25. Roll out the thin dough easily by wrapping the rolling pin in a clean linen rag.
26. If the dough is too wet, place a piece of parchment paper on it and roll it straight through the paper.
27. Shortcrust pastry pies should be removed from pans when cooled.
28. Before adding raisins to the dough, they need to be rolled in flour.
29. Salt is always added to flour only when the dough has already fermented.
30. If the dough has already risen and you don’t have time to put it in the oven, cover the dough with well-moistened paper, first shaking off the water.
31. It’s better not to cut a hot pie. But if this is necessary, you need to heat the knife in hot water, quickly wipe it and cut it.
32. If the cake does not come off the baking sheet, separate it from the baking sheet with a thread.
Enjoy your tea!
Most teachers in their lessons are faced with the fact that students do not know how to work with text.
Possible reasons:
- Modern children, in an oversaturated information environment, read little educational and additional literature.
- The textbooks contain a fairly large amount of material.
- The educational process is aimed at independent acquisition of knowledge.
Working with text is one of the tasks in any lesson. It is not enough to simply ask students to open the book to the correct page, read the material, and answer the question. This will lead to a lack of the required result and a pointless waste of time in the lesson.
The same type of activity within a lesson can be structured in different ways so that it becomes not just effective, but interesting and motivating for students. For reading to become productive, students must take an active position, carrying out a variety of mental operations. When working on a text, it is important to consider types of reading that serve different purposes.
Types of reading
- Scanning reading is the most superficial type, giving the most general idea of the content and meaning of the text. The end result is a decision whether to read the text or not.
- Introductory reading is more detailed compared to browsing. This type is characterized by the extraction of basic, but not additional information from the text being read. As a result, students determine whether the text contains enough information or whether it needs to be reread or analyzed.
- Study reading- the most detailed type of reading. The purpose of this type is not just a thorough study, but also insight into the meaning of the text, a detailed analysis of the text. The final result is aimed at understanding all levels of the text, as well as the perception of various information presented in the text (factual, conceptual and subtextual).
Reading goals are achieved using a variety of techniques for each type of reading.
Techniques for working with text used for skimming reading
- Analyze the subtitle and predict the topic of the text.
- Analyze subheadings if they are present in the text. As an additional task, you can view pictures and various highlights in the text.
- Get to know the structure of the text.
- View the first and last paragraph of the text being read.
- Introduction to the table of contents.
- Use annotations for texts.
Techniques for working with text used for introductory reading
- Students read the text paragraph by paragraph. It is important to focus on the nouns, first and last sentence of each individual paragraph.
- Highlighting important information. You can determine the main thing while reading the text.
- Arrangement of graphic signs adopted by the students themselves: ? - I don’t understand or! - this is interesting.
Techniques for working with text used for learning reading
- Isolating semantic parts of the text being read.
- Predicting the content and meaning of subsequent parts of the text based on what has been read.
- Highlighting key words in the text as you read.
- Replacement of semantic parts of the text with their equivalents.
- Identifying details, as well as subtextual information contained in the text.
- Determining whether a text belongs to a specific functional style.
- Preparation of questions that are problematic in nature, both during and after reading the text.
- Making student judgments.
- Drawing up a plan or graphic diagram that will help identify the structure of the text, as well as the relationship of its individual parts. Students love this type of assignment.
- Processing text, creating new texts based on what you read.
- Composing a commentary is the final stage of working on a text for learning reading.
The listed techniques for working with text are basic, but far from the only ones. Their use is largely determined by the teacher’s experience, his desire to work creatively and look for new effective ways to solve problems in the classroom. The choice of certain techniques also depends on the level of preparedness of students and their learning motivation.
Fragment of an English lesson aimed at teaching the student the type of reading
Working on any text in a foreign language consists of three stages:
- pretextual;
- text;
- post-textual.
The pre-text stage involves familiarization with lexical units that may cause difficulty, as well as predicting the content of the text.
Exercises for the pre-text stage
- Correlating the meaning of a word with the topic: filling in the gaps in a sentence from a number of suggested words.
- Expanding students' potential vocabulary: reviewing text and finding common root words.
- Recognizing the meaning of grammatical phenomena: identifying certain parts of speech and selectively translating them.
- Predicting linguistic means and text content: reading aloud only those parts of sentences that answer the teacher’s question.
The text stage involves reading the text and working on its lexical and grammatical material.
Exercises for the text stage
- Reading the text and highlighting key sentences and words.
- Checking the understanding of the text: identifying true and false statements; answers on questions.
- Highlighting the main parts of the text.
- Matching parts of a text: reading specific paragraphs to support facts.
- Abbreviation or paraphrase of the text: replacing sentences with synonymous phrases.
- Selective text translation.
The post-text stage is needed to improve the skills of monologue and dialogic speech.
Exercises for the post-text stage
- Determining the cognitive value of what you read: commentary on certain parts of the text.
- Development of monologue and dialogic speech skills based on text: compose a dialogue or situation on the topic of the text. It is possible to use Passov's functional tables and logical-semantic maps of the problem.
- Writing an annotation, summary of the text.
To work with text to become productive, you need to:
- Carefully build an algorithm for the lesson, think through its course down to the smallest detail.
- Clearly set tasks for students.
- Focus on the level of preparedness of students and their learning motivation;
- Do not forget about a differentiated and person-oriented approach.
And so that your baked goods based on puff pastry dough turn out airy and soft on the inside and crispy on the outside, we have prepared recommendations for working with Myasnov BAKERY dough, as well as examples of baked goods that can be prepared.
Five steps from purchasing dough to finished baking
1. Thaw the dough. To do this, place it on the bottom shelf of the refrigerator or leave it at room temperature away from heat sources for 1-1.5 hours. Repeated freezing is unacceptable.
2. Form the desired pastries and place on a greased baking sheet. Suitable for this purpose.
3. To obtain a golden brown crust, grease the baking surface with diluted water or Myasnov FERMA. Do not touch the edges as they will harden while baking. Baked goods that are sprinkled do not need to be greased.
4. Leave the baked goods for 50-60 minutes until completely proofed in a draft-free room at a temperature of 26-30 0 C.
5. Bake products at a temperature of 220-240 0 C for 15-25 minutes. The time may vary depending on the type of baked goods and the features of your oven.
Methods for cutting puff pastry and shaping products
What to cook from puff pastry? Croissants, puff pastries, baskets, envelopes, pies with all kinds of fillings... There are a lot of options. Choose!
Snail
1. Roll out the dough. Please note that if you take a whole layer, the snails will turn out to be quite large. In this case, we used half the layer.
2. Brush the entire area with egg wash. You can apply your favorite cream.
3. Add Myasnov BUFET raisins - or, to your taste, chocolate drops or other filling to your taste.
4. Gently roll the dough.
5. You should end up with a roll like in the photo.
6. Cut the roll into portions. Separate the snails from each other, turn them over, place them on a baking sheet and bake.
Curl
1, 2. The first two stages repeat the initial stages of preparing the snail. The only difference is that in this case we used jam for lubrication. Craft jelly marmalade Myasnov BUFET is perfect -, or.
3. Roll the dough on one side to about the middle of the layer.
4. Do the same on the other side.
5. The edges should “meet” exactly in the middle, as shown in the photo.
6, 7. Cut the resulting workpiece into portions. Please note that you need to work with a knife carefully so that the curls do not fall apart or lose their shape.
8. Decorate the curls if desired. We sprinkled the products with coconut flakes.
Kare
1. Cut the dough into squares approximately 10*10 cm in size.
2. Each square must be folded into a triangle.
3. Using a knife (we recommend a pizza cutter), make a cut on one side of the triangle, but not all the way through.
4. Turn the triangle back into a square, brush one corner along the edge, where the cuts are, with egg.
5. Take the resulting cut corner and move it to the opposite corner.
6. Seal the edges. This is why we greased them with egg. You have a square-shaped product.
Unsweetened basket
This pastry differs from the previous one only in the filling. Therefore, we repeat the steps of preparing the basket itself and begin filling it.
5. You will need pre-diced cheese - you can put them whole or cut them in half.
6. First add a couple of mozzarella cubes.
7. Add a couple of tomato slices. If the basket is not yet full, repeat.
Pretzel
1. Cut the dough into thin strips about 15-20 cm long.
2. Roll the strip into a horseshoe and sprinkle grated cheese along the entire length - or Myasnov FERMA.
3. In order for the cheese to remain on the dough during further manipulations, we recommend lightly “walking” over the workpiece with a rolling pin: this will kind of knead the cheese into the dough.
4. Take the ends of the horseshoe and cross them over so that the piece resembles an untied tie.
5. Then grab the intersection and turn it 360 0 .
7. Sprinkle with cheese again: you can’t spoil the pretzel with cheese!
We are sure you can come up with many more baking options yourself. Experiment! We wish you good luck, and don't forget to share photos of your creations on social networks with hashtags #myasnov #meatbakery #culturemyasnov #dough
Basic rules when working with yeast doughMost inexperienced housewives are primarily afraid of working with yeast dough. And this is not surprising: it is alive and senses your mood and atmosphere in the house. Therefore, it is better not to take on it with bad thoughts. And you need to tinker with it more than with any other test. But soft, airy baked goods are worth your time and effort, and the happy faces of your family are perhaps the best reward!
Let your mood remain with you, and I will tell you about the main points that you should pay attention to when preparing yeast dough.
To start a little theory.
There are two types of yeast dough: sponge and straight.
Oparnoe- to prepare it, first a dough is made - a batter made from warm liquid, yeast and half the amount of flour - which must ferment for quite a long time, and only then all the other ingredients are added to it. Products prepared using the sponge method have a larger volume, i.e. the air bubbles in them are larger. The dough is more elastic and not crumbly.
Safe- mixes right away, you just need to wait until it fits well, i.e. rose.
The main difference here is the following. If we want the dough to be rich - i.e. it contained more eggs, sugar, butter, milk - we make sponge dough. We bake from it kulebyaki, pies, buns, Easter cakes, braids, buns.
Unleavened dough is more suitable for baking pies, buns, pizza, yeast pancakes and pancakes. We also use this dough if we are going to deep fry - for example, donuts.
But in fact, this border is quite arbitrary. Experienced housewives can bake anything using straight dough.
And now ourselves secrets of making yeast dough:
1. The products from which the yeast dough will be prepared must be fresh.
Pay special attention to the choice of yeast. Pay attention to their smell and color, especially pressed ones. They should smell pleasantly of alcohol, and the color of the pressed yeast should not be too dark. Dark color indicates dryness and practically guarantees limp and fluffy dough. There is an easy way to ensure the freshness of the yeast: prepare a small portion of the dough and sprinkle with a layer of flour. After 30 minutes, cracks should appear in it. Otherwise, to avoid risking the entire dough, you will have to discard the yeast.
2. The better quality the flour, the better the dough will be. To do this, first of all, pay attention to the gluten level indicated on the packaging. In premium flour, this indicator should be at least 24%. In addition, the flour should not be stale or underdried, otherwise it may “float”, that is, if you need one amount of flour according to the recipe, then with bad flour you will have to increase this amount and the product will not be airy. The flour should be dry with a fresh taste, a beautiful white-cream color
3. Yeast does not like very hot or, on the contrary, cold ingredients.
Therefore, remove the food from the refrigerator in advance (about an hour in advance). They need to come to room temperature otherwise the dough will rise more slowly.
Milk needs to be heated to a temperature of 30-35 degrees - in such conditions yeast fungi are most active. Instead of milk, you can use water or kefir.
If you add melted butter or margarine to the dough, they should not be hot either.
4. The flour for the dough must first be sifted so that it is enriched with oxygen, which will also increase the quality of the dough.
5. If you want to make the dough more crumbly and soft, add only egg yolks to it. Use egg whites to brush pies before baking. Then they will be covered with a golden brown crust.
6. Butter (or margarine) should be melted a little before adding to the dough. Please note - a little, so the structure of the dough will be better.
7. If you have prepared the dough, then fat, eggs and salt should be added to the flour, and the rest of the products directly into the dough. Then mix everything and knead the dough.
8. Do not overdo it with sugar, otherwise these pies may burn, and the dough will be less fluffy. The same goes for soda and vanillin; if there is too much of them, the product will turn out dark and unpleasantly smelling.
9. In order for the dough to rise well, you need to find a place for it without drafts. Place it in a warm bowl and cover with a towel. A well-proportioned dough should double in volume and have a beautiful surface without a hard crust.
You can put the dough in a warm water bath or even on a large turned on household appliance (TV, for example). Also, modern electric ovens have a special function - the temperature at which the dough rises. You can also put the bowl of dough in a drawer or cabinet.
If you make the dough in advance, you can put it in the refrigerator, where it may rise longer.
10. Do not let the dough stand for more than 3 hours, otherwise its quality will deteriorate significantly.
11. When the volume of the dough has doubled, you need to start preparing the pies. Again, make sure that there is no draft in the room where you are working with the dough, otherwise it will form a dry crust.
12. The stiff dough is usually transferred from the bowl in which it was risen to a work surface. It is important to knead the dough well so that it comes away from your hands and knead well in flour.
13. If the recipe calls for raisins or candied fruits, they are added only after the dough has risen and kneaded. When adding raisins to the dough, wash them and dry them thoroughly, and then mix them with flour. Then it will be evenly distributed in the dough.
For the same purpose, mix cocoa powder, cinnamon, cardamom, ground into powder, with a small amount of flour or sugar, and then sift into the dough.
13. After you prepare the dough pieces, be sure to let them rest (15-20 minutes). Otherwise they will not bake well.
14. In an open pie, the fruit filling should be sprinkled with sugar after baking, otherwise all the juice will flow out of the filling; you can also sprinkle starch on the fruit products, then the released juice will not flow.
15. When kneading the dough for the last time, you add to it a potato boiled without salt and rubbed through a fine sieve and 1-2 tbsp. spoons of vegetable oil (unscented), your baked goods will be even more fluffy and will not go stale for a long time.
16. To ensure that yeast dough products rise and bake better, leave some free space around them on the baking sheet. And you can stick large pasta into the dough so that the dough “breathes.”
17. To give the products a beautiful look, they are brushed with egg yolk, egg or milk before putting them in the oven. If you brush the products with beaten egg before baking, they will be shiny and rosy. If pies or other products are moistened with sugar syrup after baking, they will acquire a beautiful shine, and vegetable oil will also give them an aroma.
18. Bake pies over medium heat. Then they will bake evenly, and the filling will not dry out. Typically, products made from both doughs are baked at a temperature of 200-220 degrees; in a gas oven it is better to set it to 180 degrees. Time - from 10-15 minutes for small products to 50 minutes for large ones. But again, it all depends on the oven.
And be sure to preheat the oven, otherwise the top of the pie may fall off.
19. To prevent the dough from burning and drying out during baking, the best way is to place a frying pan or something else with boiling water on the bottom of the oven.
20. To check the baked goods for doneness, press on them. If the dent disappears instantly, the pies are ready.
21. If you have trouble removing the cake from the pan, try using a string.
22. After baking, finished pies must be greased with oil or at least tea, warm water, placed immediately on a dish and covered with a napkin or towel. Otherwise, in the heat of the moment, they will steam and dry out instead of becoming soft.
23. After this, place them on a dish, let them cool, and then store them in an earthenware container with a lid, then they will remain fresh and soft for a long time.
If you decide to change the dough recipe, what awaits you is:
Excess water - the dough is poorly shaped, the products turn out flat, vague;
Lack of water - the dough does not ferment well, the finished products are hard;
Replacing water with milk or cream - the finished products have a beautiful appearance and their taste improves;
Increasing the amount of fat - the products become more crumbly and tasty and do not go stale for a long time;
Excess salt - the dough does not ferment well, the products acquire a salty taste, the color of the crust is pale;
Insufficient amount of salt - products turn out vague and tasteless;
A large amount of sugar - the surface of the product quickly becomes tinted during baking, and the middle bakes slowly; in addition, the dough does not ferment well; when more than 35% sugar is added, fermentation of the dough stops completely;
Insufficient amount of sugar - pale and unsweetened products are obtained;
Increasing the number of eggs - the products are made more fluffy and tasty;
Replacing eggs with egg yolks - the products are more crumbly and have a beautiful yellow color;
Increasing yeast - fermentation accelerates; Too much yeast gives the products an unpleasant yeasty smell.
How to correct mistakes when preparing dough
If the dough does not ferment and is not suitable, then the dough cooled below 10 degrees must be heated to 30 degrees.
If the dough is too warm, cool it to 30 degrees and add fresh yeast.
The dough may not ferment due to poor quality yeast.
To check the quality of the yeast, prepare a small portion of the dough and sprinkle it with a thin layer of flour. If after 30 minutes no cracks appear in the flour layer, then the quality of the yeast is poor.
Over-salted dough also does not ferment well, it becomes stale, and the products turn out pale and salty in taste. To correct such a dough, you need to knead a new portion without salt and combine it with the salted dough. If, on the contrary, there is not enough salt, you need to dissolve it in a small amount of water and mix it with the dough. The same method can be used if the dough is oversweetened.
And remember that pie dough loves caring and warm hands! If you put your soul into the dough, it will definitely respond in kind and will delight you with a wonderful taste!
Any dough requires skill and skillful hands. Not every housewife will be able to prepare a fluffy, aromatic flour product the first time. To cope with this task, we suggest that you familiarize yourself with the basic rules for working with the test.
1. To ensure that the baked goods are fluffy and soft even the next day, you need to add diluted potato starch to the dough. Another necessary condition that helps make pies even tastier is a well-risen dough. A prerequisite is sifted flour enriched with oxygen.
2. In dough for pies, bread, pancakes, and any other dough with the exception of dumplings, puff pastry, custard, shortbread, it is recommended to add a handful or a tablespoon of semolina per half liter of liquid. Try it and you will definitely see that this is simply invaluable advice.
4. Make sure there is no draft in the room. Otherwise, subsequently, a dense crust will form on your pie.
5. If you are kneading yeast dough, then all products should be at room temperature, but not cold, since cold slows down the rise of the dough.
6. Moreover, it is necessary to add warm liquid to the yeast dough, heated to approximately 30-35ºС. This is necessary so that the yeast in the liquid loses its activity. 
7. Knead the dough with dry hands.
8. Do not rush to put the product in the oven immediately. Let it rise for 15-20 minutes. Otherwise, the dough will not rise well and will probably not bake well.
9. To prevent the filling in the pies from drying out, bake them over medium heat.
10. It is better to add unmelted butter to any dough, because... melted butter significantly worsens the structure of the dough.
11. All baked goods that contain milk are much tastier, more aromatic, and the crust is more shiny and beautiful.
12. High-quality yeast for dough should be fresh and have a pleasant alcoholic smell. To check the quality of the yeast, prepare a dough. Sprinkle lightly with flour. If after 30 minutes no cracks appear, this means that the quality of the yeast leaves much to be desired.
13. Remember that if there is an excess of sugar in the dough, the pies quickly “brown” and burn, and the fermentation of the yeast dough also slows down, and, consequently, the pies turn out less fluffy.
14. Fats that are softened to a creamy state and added at the end of kneading the dough will help improve the fermentation of the dough.
15. To ensure that the finished pie is crumbly and tender, it is recommended to add only yolks to the dough.
16. For pies that are better baked, it is better to bake them over low heat.
17. The filling will be better felt in the pie if the dough is rolled out as thin as possible.
18. Before putting the filling on the dough, lightly sprinkle the bottom layer of dough with starch, so the bottom of the pie will be dry. 
19. Never overcook the dough; three hours in a warm place is enough for the dough to rise, otherwise the quality of the baked goods will be much worse.
20. Baked goods made from yeast dough can be greased with milk and, if desired, sprinkled with poppy seeds, salt, and caraway seeds.
21. To achieve a delicious gloss on baked goods, brush them with sugar water, milk or beaten egg. Yolks give a more beautiful shine.
22. All rich baked goods, which are sprinkled with powdered sugar, can be greased with butter, which will add a special aroma.
23. If you brush the pie with egg white, a shiny golden brown crust will form during baking.
24. Take note, the more fat and less liquid in the dough, the more crumbly the flour products will be.
25. Excess baking soda gives baked goods an unpleasant dark color and an unpleasant odor.
26. If suddenly the dough turns out to be too wet, then you can put parchment paper on it and roll it through it.
27. It is better to remove shortcrust pastry from the molds when cooled.
28. If you chose raisins as the filling, then before adding them to the dough, you need to roll them in flour.
30. If it’s time to put the dough in the oven, and you are busy, then you can cover the dough with paper soaked in water, shaking off the water thoroughly.
31. Take your time cutting into a hot pie. In case of emergency, keep the knife in hot water and then quickly wipe it off, or heat the knife over gas. Hot pastries must be cut with a hot knife.
32. If you can't remove the cake from the baking sheet, use a string.
Fortune Cookie Recipe
Ingredients:
2 egg whites4 tsp water
3 tbsp. vegetable oil
0.5 cups sugar
0.5 cups flour
0.5 tsp corn starch
1/4 tsp. salt
3/4 tsp. vanillin
Cooking method:
At the preparatory stage, you need to cut out strips of regular paper approximately 6-7 centimeters long and 1 cm wide. On these paper strips you can write wishes, congratulations, whatever your heart desires. Next we start preparing the dough. The whites must be separated from the yolks. Beat the whites thoroughly. Add vanillin, vegetable oil and continue beating everything together. The mixture should begin to foam.In a separate bowl, combine salt, sugar, starch, flour and water. Stir until smooth. While whisking, gradually add eggs. The result should be a thick mass. Preheat the oven to 180C. Grease baking paper with butter. Using a spoon, drop the dough into small circles onto the paper. Leave enough space between the circles.
Bake the product until golden brown, about 10-13 minutes. After this, you can insert paper notes. To give the cookies the desired shape, use the rim of a mug. Try to bend the liver in half so that the ends visually touch through the mug. Fix the cookies in this state for a while, so they will retain the desired shape.
Then the rolled cookies need to be placed in muffin tins. If it doesn’t fit, the shape can be adjusted. Bake the cookies for another 5-10 minutes until done.
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