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Instructions |
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1. Seperate your dough into thirds. Coloring the dough-the messy
part. Use a generous amount of color one portion (8-10 drops,
depending on how big your section of dough is). You may need to
add a little more flour as you go since you are adding a liquid
coloring. You do not want the dough to be sticky, so just sprinkle
flour in as needed.
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2. Pinch off about a 1 inch piece from one colour and roll into a 2
inch log between your hands. Repeat with the other colours.
Stack the logs in a pyramid on your silicone mat. I don’t flour the
surface. You want a little “traction” between the dough and mat as
you are rolling it out. If your dough is too sticky add more flour or
chill in fridge for 30 minutes or so.
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3. Start, with one hand, to roll the dough into a snake. Eventually
you will need both hands to roll out a 12-15 inch snake. Don’t let
the snake to too thin, or you will have issues with breakage.
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4. Now it’s time to twist the snake. I do this by rolling the right
side up and the left side down. So my snake now is vertical.
Coiling the snake. Start at the bottom and coil up.up.up. There is
no need to press the sides together, they will bake together. When
your sheet is full chill in the freezer for 5 minutes. You want to
chill it just enough so that inserting your stick is easy and does not
deform your coil.Insert your sticks. I push the stick about 3/4 of
the way up. Then bake them.
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Originally Submitted
3/3/2013
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