Salt dough bakery products. preparatory group

Daria Yakimenko

Today I want to share with you this beauty from salt dough.

The children and I had a topic dedicated to bakery products. We learned from what flour is made, from which it is later obtained bread. We talked about the types of crops and what happens bread, and different vibes bakery products.

The guys told sayings in which there is a mention of bread.

Modeling from salt dough- this is a very exciting and interesting process for both children and adults.

At home, I made just such a basket, a loaf and donuts from salt dough to please and interest the kids in their groups.

For all the guys, for the lesson, I prepared in advance salt dough. Here on this prescription:

1.5 st. flour

1 st. salt (shallow)

150 ml water

PVA glue

The kids were delighted to learn that there would be such an interesting activity. They sculpted with great pleasure. Everyone turned out great bread products.

After complete drying salt dough, we started the crosses of our loaves, pretzels and bagels.

Someone had brown loaves, someone had the opposite, multi-colored and very bright.

This is such an interesting and fun activity we had with the guys. Hope you like our idea.

Related publications:

This is my first experience with salt dough. Before that, I saw a lot of things from others, but did not dare to try everything. Hope the data.

Good afternoon, dear colleagues! Not so long ago, the project "My Name" was held in our group. The final event of this project was the production.

Summary of the lesson of the NOD “Gingerbread Man. Bakery products" Abstract of the GCD lesson on the topic: "Kolobok. Bakery products." The purpose of the lesson: to acquaint children with different types of bakery products.

Summary of lessons on modeling from salt dough Tasks. To teach children to sculpt treats for dolls from salt dough. Activate the mastered methods of modeling (rolling a ball, flattening,.

To make such a cockerel, we need: - salty dough; - foil; - stacks; - pattern cockerel; - gouache and brushes; - beads and buttons.

The age of children is 4-5 years (middle group). Targets (in accordance with GEF) 1. Development of imagination and creative activity. Development.

It is perhaps difficult to find a person who has not stopped at least once in front of a window with doll houses. In fact, the art of puppet miniature does not leave anyone indifferent. It is possible not to be interested in dolls at all, but it is almost impossible not to be interested in miniatures: the smallest details that repeat objects of real, “adult” life can be looked at for hours. Some miniature interior items are so elegant and technically perfect that they are more worthy to take a place in a museum than in a dollhouse room. It takes more than one month to create such masterpieces, however, among the variety of doll interior items, there are things that can be created by anyone. One of them is miniature bread.

As you know, for making bread, miniature or real, it is required. Salt dough is traditionally used to prepare various kinds of handicrafts. There are many options for the composition of this universal mass for modeling, however, flour and salt always remain the basic components.

Both ingredients should be taken in equal proportions and mixed well. Then gradually pour in such an amount of liquid that during kneading a dense dough is obtained, the consistency of which should allow the smallest details to be molded. For strength, a mixture of water and PVA glue in a ratio of 1: 1 can be used as a liquid.

From the resulting mass, small bars (, pretzels, etc.) should be molded. Products can be formed without the use of a foil “frame” - the dough will not lose shape when baked or dried due to the miniature size of crafts.

On slightly dried products, several cuts should be made. You need to use only a very sharp knife or blade so as not to deform future "buns".

Then, cuts should be carefully made in the opposite direction, and the “notches” thus obtained should be slightly moved apart so that outwardly they resemble cuts on.

If desired, you can cut off a few slices from the future "loaf".

With the help of light pressure with a toothbrush on the surface of the slices, you can give the products a natural, "bread" texture.

Formed "buns" should be baked in an oven preheated to 200 degrees, until lightly browned. It should be remembered that the slices will bake much faster than whole "loaves".

Ready buns need to be “brown” with dry pastels.

A variety of miniature bakery products can be prepared in this way. Imitation of rye bread will turn out if you use rye flour instead of wheat flour.

to participate in the competition

"Academic Success"

Surname

Surname	Bairamsakhatovna
Job title	Primary school teacher
General educational organization	MBOU secondary school No. 81
City (village)	Ulyanovsk
Area	Zavolzhsky
contact number
E- mail	[email protected]
Educational area (direction of extracurricular activities)	Applied art
Academic subject (name of the course of extracurricular activities)	Technology
Topic of the lesson (classes)

I agree to the processing and use of my personal data in the organization and conduct of the "Academic Success" competition

Number 01/28/2015

Signature __________ / Soroka T. B. /

Lesson topic: Making bakery products from salt dough

Age of students: Grade 2

Conduct form: story, conversation, practical work

Lesson Objectives:

1. Tutorial: to expand the horizons of students on the history of modeling bakery products from salt dough, to acquaint students with modern materials, tools and devices when making products from salt dough.

2. Educational: develop visual-figurative thinking in students; develop hand motor skills, cognitive interest.

3. Educational: to cultivate a respectful attitude towards bread and working people, to promote the education of aesthetic taste, to increase interest in folk and applied art, to improve communication skills.

Planned results of education:

Subject:

know the history of the use of grain crops in the territory of the region, be able to measure and cut the dough according to the given sizes, hold the dough during work;

to expand students' knowledge about different types of bakery products and how to bake bread;

Personal:

respectful attitude to bread, to the labor of people.

Meta-subject (criteria for the formation / evaluation of UUD components):

Regulatory:

goal setting, planning, correction of their actions, control.

Cognitive:

search for information using the resources of libraries and the Internet;

use reference books, dictionaries, encyclopedias.

Communicative:

listen and understand others, cooperate with the teacher and children, mutually supervise each other.

Teaching methods- explanatory and illustrative, reproductive, partially search, conversation, independent work.

Lesson type- combined.

Visually illustrated material: samples with crafts from salt dough, the technological sequence of making dough, a video.

During the classes.

I. Organizing time.

1. Greeting, attendance control.

Everyone got up at their desks beautifully,

greeted politely,

looked at each other,

They smiled and sat quietly.

2. Checking the readiness of students for the lesson.

II. Learning new material.

- Guess the riddle:

Soft, fluffy and fragrant,

He is black, he is white

And it gets burned.

Without him, a bad lunch,

There is no tastier one in the world. (Bread.)

And who knows proverbs, sayings about bread?

Proverbs and sayings:

Bread is the head of everything.

There will be bread - there will be lunch.

Who is happy to work

He will be rich in bread

Conversation:

Every day we eat bread.

And what is it made from? (from flour)

What is flour made from? (from grain)

Where does grain come from? (grow)

What crops do you know? (rye, wheat, barley, oats, corn)

Show illustrations showing how bread is grown.

Do we grow crops in the Ulyanovsk region? (Yes)

That's right guys. Since our surface is flat, it is convenient for growing bread and other grain crops.

You were asked to find information about how bread was made in the past.

Student presentation:

1) The village of Staraya Maina used to be called the village of Merchants. And there lived wealthy peasants and merchants. There were several mills in this village. Peasants baked bread and then sold it in shops. And since the Volga River flows with us, bread was also sold at the pier, where merchants from other cities came.

2) In our city there was a place of trade in bread and grain products, and it was called "Bread Square".

On August 13, 1864, a terrible fire began in Simbirsk, which lasted 9 days. Streams of fire with a strong wind quickly destroyed one quarter after another. Simbirsk burned down almost completely, only one fourth of the city near the Sviyaga River survived.

The inhabitants of our city then had a very difficult time.

But it was even more difficult for the inhabitants of Leningrad.

What is the name of this city now? (Saint Petersburg)

3) This year, on January 27, it will be 71 years since the blockade of Leningrad was lifted. It lasted a long 872 days and claimed the lives of one and a half million people. Surrounded by adults in these difficult days for the city were 400,000 children.

Then bread was worth its weight in gold.

The most difficult was the winter of 1941. Bread norms were constantly decreasing and reached their minimum in November. Workers received 250 grams, employees, dependents and children - 125 grams of bread. And this bread was very different from the current one. Only half of it consisted of flour, which was then very lacking. Cake, cellulose, wallpaper paste were added to it.

How should you treat bread? (Carefully)

Watching the movie "Where did the bread come from"

III. Fizminutka

Look, winter has come!

A lot of snow fell.

Well, hurry up and follow me

Play snowballs and ... stop!

In Rus' there was a ritual to meet dear guests with bread and salt. And in our time, they meet the bride and groom with bread and salt. (Showing a loaf of bread)

We'll eat it at recess when you've washed your hands.

Guys, what are we going to do at the lesson today? (make bread)

And from what? (from salt dough)

How does is called? (layout - reduced copy)

Verbal and illustrative story.

Teacher: Today we will get acquainted with the methods of working with salt dough, learn how to make bakery products. The motto of our lesson will be the proverb: “Work for the hands - a holiday for the soul!”

Salt dough crafts are a very ancient tradition. Once upon a time, in hoary antiquity, people began to mold bread cakes from flour and water and burn them on hot stones.

Salt dough has become a very popular creative material in recent years.

And they began to call it - testoplasty.

Workplace organization

The room allocated for classes must meet the sanitary and hygienic requirements:

Should be dry, light, warm;

With natural air access;

Well-established ventilation

The distance from the eyes to the work should be 35-40 cm;

You need to sit straight, touching the back of the chair with your body;

Wash hands thoroughly with soap before and after work.

Safety briefing

When working with cutting piercing objects, be careful, store them in a specially designated place. Put the scissors on the right, the blades should be closed, rings towards you. Pass the scissors rings forward.

When drying, if an oven is used, check its serviceability, turn the oven on and off only with dry hands, observe the temperature regime.

Materials and tools

1.Flour. For the preparation of salt dough, wheat and rye flour is used. But in rye flour dough, more pores form, it is more difficult to dry, and it is harder in molding.

2. Salt. Too much salt can make the dough brittle and brittle, which leads to the formation of cracks in the product. Any salt can be used. But finely ground "Extra" salt is best suited.

3. Water. When kneading the dough, cold water is used.

4. Gouache or watercolors.

5. Rolling pin for rolling dough

6. Wooden stack.

7. Scissors.

IV.Practical work.

The teacher invites the children to think and choose which bakery products they will sculpt. Recall the various sculpting techniques. If the children decided to fashion

Cake, then the teacher explains to the children that you need to roll up a thick cake and cut out ¼ of it as if you cut yourself a piece of cake. The cake on top can be decorated with a cherry or a candle fashioned from salt dough.

In order to fashion bread, we roll a ball, form a brick out of it, resembling a loaf of bread.

We sculpt bread straws by rolling out the dough with direct hand movements.

Bagels and bagels, roll out the dough and roll the stick into a ring (connect the ends). Pretzels, roll out the dough with direct movements of the palms and roll the sausage in different ways.

Cookies, gingerbread roll out the dough in a circular motion, and flatten the ball.

(Doing work by children)

TECHNOLOGY OF MANUFACTURING PRODUCTS FROM SALT DOUGH

Test batch.

Dough recipe: 2 parts flour (200g.); 1 part fine salt (200g); 3/4 parts water (about 125 ml) water. When preparing the dough, it must be well kneaded so that it becomes elastic. The elasticity of the dough can be achieved by adding 1-2 teaspoons of vegetable oil while kneading. The dough can be stiff or soft depending on the amount of water and flour. If the dough crumbles during kneading, add a little water, if it sticks to your hands - flour.

Drying products

There are several ways to dry:

Air drying

Products are dried in air, based on 1 mm of product thickness, 1 day of drying is required. The product, ready for drying, is placed in a place lit by the sun. If there is not enough sunlight, the bulk product is deformed. Air drying takes a long time, but does not require energy costs.

2. Drying in the oven

Drying time in the oven of an electric stove on a baking sheet is 1 hour for every 1/2 cm thick at a temperature of 75C.

Colored dough products should be dried at a low temperature for no more than

50C, otherwise their color will change.

In order to determine whether the product is completely dry, you need to take it from the baking sheet, put it on a kitchen potholder and tap on the back of the product. If the sound is sonorous, then the product is dried. If the sound is muffled, it means that the model is damp inside and it needs to be left in the oven for some more time.

Product coloring

Before painting, you need to make sure that the product is well dried. Finished products are painted with gouache or watercolors.

Salty dough can also be colored if you add an aqueous solution of gouache or food colors when kneading.

V. Reflection in order to consolidate newly acquired knowledge and information

Teacher : The purpose of our lesson: to get acquainted with the history and technology of making bakery products from salt dough. And now we will find out how much you were interested in the content of our lesson and what you remember from it. Please answer a few questions:

What new did you learn in the lesson?

What did you learn in the lesson?

How to organize the workplace?

What safety precautions should be followed when working with salt dough?

What is the recipe for making salt dough?

What are the drying methods for salt dough figurines?

What paints are used to color salt dough products?

Did you enjoy working?

VI. Summing up the lesson

The teacher evaluates the work of the students.

List of used literature:

1. Belova A.A. "Tasty fairy tale from the test", publishing house "EKSMO" 2007.

2. Barylkina L.P., S.E. Sokolova Technology: lesson notes, elective courses, publishing house "5 for knowledge" 2005.

How to make salt dough for modeling.
We take: 1 cup of premium flour, 1/2 cup of fine salt (not iodized!), ¼ cup of very cold water. Mix flour and salt in a bowl. Pour water in small parts, kneading the dough well each time. The amount of water can be different, it depends on the properties of the flour, so water should be poured in small portions. Knead until the dough crumbles and sticks to your hands. It will turn out very similar to plasticine. Store the dough in a closed container or bag so that it does not dry out in the refrigerator. Shelf life is three days. To keep the dough longer, you can add 2 tablespoons of citric acid during kneading. (UPD- It looks like citric acid somehow interacts with varnish for children's creativity, the first time I did it without it and the varnish was transparent, but now it's kind of whitish.)

How to color the dough.
You need to take a small piece of dough, make a cake and put a little gouache in it. Knead this piece until the dough is evenly colored. You can first mix the color on the palette, and then color the dough. But it is much more convenient to color the dough with the main colors, and then mix the already colored pieces until the desired new colors are obtained. For sculpting food, it is very important to repeat the color of what we are sculpting as accurately as possible.
For example - sausage color = pink + a little brown
pink = lots of white + little red
To sculpt food, you will need the following colors - white (a lot), pink, sand, brown, yellow, orange, green, red. And be sure to leave part of the test unpainted.

We sculpt almost like from plasticine. We take out the dough from the container in small pieces so that it does not dry out. If the dough is still dry, add a few drops of water. If wet, add a little flour. You can also dust your hands with flour. To glue individual pieces of dough, moisten the junction with water using a brush. We use improvised materials for modeling - a garlic press, a strainer, toothpicks and more.

How to blind:

Broccoli
Let's see what broccoli looks like. Mixing three green shades. From a piece of the lightest shade we sculpt a sausage, divide it into small segments - these are broccoli legs.
We squeeze our dough through a kitchen metal strainer, we get an interesting texture. We moisten the leg with water and “glue” on it what was pushed through the strainer.

Sausage
We make a thin cake of sausage color. We lay thin strips of white dough on it. We turn the cake, roll it a little in our hands and put it in the refrigerator for a while. When it has cooled, cut the sausage into slices. We saw, but do not squeeze the dough.

Ice cream
We make a sand-colored cake, a ball and a cone of white. On the cake, with the back of the knife, we squeeze the cells, like a waffle. Let it lie down a little, dry a little - a piece that is too soft cannot be wrapped like a waffle. We make ice cream from white parts and wrap it in a waffle.

Cheese
Cheesy color = yellow + a little orange.
We make a cake, cut off the excess to make a triangular slice of cheese. With the rod from the handle we make holes, large holes with the back, small holes with the nose of the rod.

Bread and other dough products
We sculpt pieces of bread from uncolored dough, pies can be sculpted from uncolored dough or from sand-colored dough. We tint already completely dried products with crayons of oil pastels for children's creativity - we make a golden crust.

It is better to dry finished products simply in the air, on a smooth surface - for example, on a plastic file or oilcloth. When the top dries, turn over to dry the bottom.
When drying, the products turn a little pale, they must be covered with any varnish. It is better for children to use a special water-based varnish for children's creativity - it has no smell.