How to mold chicken from salt dough. Salt Dough Easter Chicken

How to make DIY Salt Dough Chickens. Step by step instructions with photo

Minaeva Marina Igorevna, educator, GBDOU CRR No. 114 of the Admiralteisky district, St. Petersburg
Purpose: this material is designed for children of middle preschool age, kindergarten teachers, teachers of additional education, parents and all creative people.
Description: I bring to your attention a master class on making chicken from salt dough. The material for making crafts is affordable, ecological, the course of work is simple. The finished work can be used as an interior decoration or as an original gift.
Target: Cultivate diligence, accuracy. Encourage independence and creativity in work. Develop creative abilities. Expand the aesthetic and artistic taste of children.
Tasks:
Teach children how to roll dough between their palms in a circular motion (rolling) and use molds to create distinctive features.
Learn to use different materials to make crafts.
To create conditions for the development of children's interest in wildlife, the development of creative abilities and imagination.
Materials and tools:
1. Flour
2. Salt
3. Bowl for kneading dough
4. Water
5. Glycerin
6. Gouache
7. Ribbons, bows
8. Rhinestones, beads, beads
9. Tassel
10. Black marker
11. Box of processed cheese (round)
12. Orange cardboard
13. PVA glue contact
14. Scissors

Preliminary work: riddles, conversation on the topic, watching a cartoon on the topic.

Step by step crafts:

Let's start by preparing salt dough for crafts. To do this, we need flour, salt, water, a mixing bowl and glycerin for dough elasticity. Pour 1 glass of flour, half a glass of salt into a bowl, add water little by little and knead to get the consistency of a stiff dough.

Add 7-10 drops of glycerin for elasticity and knead well again for 5 minutes.

Set the dough aside for now.
Now, we take our round box of processed cheese, we only need a lid. We paint the inside of the lid with gouache, the upper part in blue - this will be the sky, the lower part in green - this is grass. We leave to dry.

The base for the craft is ready.
Recommendation: before working with the dough, spread your hands with any cream so that the dough does not stick to your hands.
After the lid has dried, we pinch off a small piece from the dough and roll it in a circular motion, getting a ball. We should flatten our ball slightly, giving it the shape of an oval, after which we place it on the left side on our lid - this will be the chicken. We have specially left a place for the second.

Do the same with the second ball.

Now we have to attach, as if pressing in the eyes of the beads (you can use everything that you have: beads, buttons, rhinestones)

After that, we take some more dough and roll three small balls, which we attach to the head of one of the chickens. It will be "boy". Next, we glue the bow to the head of the second chicken. It will be a girl.

We leave our craft to dry for 2-3 days.

After drying, paint the chickens with gouache in yellow.

And the comb is red.

We take a little water on the brush. We try not to wet the dough too much.
Take a piece of orange cardboard and cut out two triangles. These will be the beaks for the chickens. Glue them on with glue.

At this stage, you can draw the legs of the chickens with a black felt-tip pen.
Now we draw small clouds in the sky.

Our craft is ready!

For the beauty of our work, you can glue a strip of colored cardboard or colored tape along the edge of the outer side of our box.
On the reverse side, if desired, you can glue the loop on the adhesive tape.
I wish you success!

Alina Rudenko

Program content: Develop coherent speech, thinking, attention of children in the game "Find the Differences". Continue to teach how to sculpt objects from several parts, correctly conveying the shape and their location. Use natural material in your work, develop your imagination. To educate children in goodwill, the desire to help the game character - the chicken.

Materials for the lesson: For each child: yellow salt dough, working cardboard or modeling board, sunflower seeds for the beak, beads for the eyes, twigs for the legs. For the game "Find the Differences" - 2 pictures of chickens. For the game - staging the song "Chickens" - a chicken mask for an adult, chicken masks. Test Ingredients: 1 cup flour, 1 cup salt, 1 tbsp. a spoonful of vegetable oil, 0.5 cups of water. To obtain a yellow color, add gouache to the finished dough and mix thoroughly.

Lesson progress:

Tell the children a riddle about chickens:

Yellow squeak lumps,

It's all sons and daughters

Kvohchet mom: Ko-ko-ko,

Don't go far!

Don't play hide and seek with your mom.

Who are her kids? ... (Chickens)

Invite the children to consider 2 pictures about chickens, spend with the children game for attention "Find differences". Let the children find their own answers.

Ask the children what is the mood of the chickens, which are many in the clearing and the chicken, which is alone. In order for the chicken not to be sad, you need to make friends for him.

Material for work is prepared on the tables.

The teacher invites the children to consider the chicken. Specifies that the dough should be divided into 2 parts. One is larger for the torso, the other is smaller for the head. You need to roll the dough for the body in a circular motion with your hands. After that, put a piece of dough on a cardboard or modeling board and flatten it. Then we sculpt the head of the chicken, attach the legs from the twigs. After that, we make a beak for the chicken, from sunflower seeds and eyes from small beads.

The guys get to work. The teacher provides individual assistance.

After the children have finished their work, the teacher offers to gather the chickens together in a clearing. Praise all the children for their help.

In conclusion, invite all children to play a game - a dramatization of the song "Chickens" of music. Filippenko sl. Volgina. "Turn" into chickens:

1, 2, 3, 4, 5, we'll go for a walk now and now you won't

guys, but funny chickens. (The teacher is a chicken, the children are chickens. Put on masks. An adult sings and shows movements, the children repeat.) You can play this game several times.

1. The chicken went out for a walk,

Pinch fresh grass

And behind her guys

Yellow chickens.

2. "Ko-ko-ko, ko-ko-ko,

Don't go far

Row with your paws,

Look for grains!"

3. Ate a fat beetle

earthworm,

We drank some water

Full trough.

Here we have such a wonderful clearing with chickens!

The interior of our group is decorated with children's works made of salted

test. Since not all the chickens fit in our clearing, we also got individual works.

All the guys are happy to make crafts from the dough and are looking forward to new ones.

Natalia Bogolyubova

Salt dough molding- a very exciting activity that gives a lot of pleasure to both little fidgets and their parents. Salty dough- an excellent pliable material from which you can make a lot of interesting crafts.

For children, making crafts from salt test not only an interesting, but also a very useful activity, since fine motor skills of the hands are directly related to the development of speech, thinking, attention, imagination, visual and motor memory, and any joint creativity brings together.

On the eve of the holiday "Light easter» , the guys and I made a very interesting children's craft from salted test

1. One has only to remember the skills of working with salt dough and connect a little imagination. I want to show you how to blind Easter salty crafts test: « Chicken Ryabushechka» .

2. To work, you need: salty dough, a used light bulb or any other suitable base.

3. Wrap the base in dough.

4. Shape the torso and head chickens.

5. Glue the comb, beak and beard with a brush and water.

6. Fashion the wings. And glue the same with water.

7. Use scissors to draw a pattern on the scallop. Cut the beak.

8. From two ovals of different sizes, form a ponytail.

9. Glue to the body.

10. Using scissors, draw a pattern in the form of feathers.

11. Dry in an open oven or air dry.

12. It remains to paint with gouache.

13. decorate the basket.

14. And you can decorate the interior.

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Chef Josh Eggleton, who transformed 200-year-old The Pony & Trap from a rural pub into a gastronomic attraction and was awarded a Michelin star for this, teaches how to cook British classics. He shares recipes for pies that appeared in England in the 18th-19th centuries.

Pork pie

Melton Mowbray Pork Pie is the official name for Britain's most famous classic meat pie. Melton Mowbray is the town in Leicestershire where this famous pie was invented. Already at the end of the 18th century, Melton Mowbray pies began to be especially popular with fox hunters. Now the official name (as well as the traditional pie recipe) are protected by the European Protected Designation Law. And only products made in a certain area around the city of Melton Mowbray have the right to it.

To make a pie with a diameter of 15 cm you will need:

filling:

500 g pork shoulder or loin without skin, meat cut into 1 cm cubes
400 ml brine
100 g chopped pork belly or minced pork
100 g smoked bacon, finely chopped
2 tbsp. l. fresh sage, finely chopped
2 tbsp. l. fresh thyme leaves, finely chopped
1 tsp without the top (or less) of freshly ground black pepper
½ tsp ground cloves
½ tsp ground nutmeg (or nutmeg)
½ tsp salt

dough:

25g butter, diced + extra for greasing the pan
75 g rendered lard (lard)
100 ml water
225 g sifted flour
1 tsp salt
1 egg + 1 egg for greasing the pie

sauce:

125 ml cider
125 ml pork stock
6 g sheet gelatin

Place the pork cubes in a bowl and pour over the brine. Mix thoroughly and refrigerate for 30 minutes to marinate the meat properly. Then rinse it in cold running water and pat dry on a kitchen towel. To prepare the dough, put butter and lard in a small saucepan, pour in water. Heat until butter and lard are melted, but do not bring to a boil. In a bowl, combine flour and salt, add the egg and mix. Pour in the melted butter and lard and knead the dough. If there is not enough flour, add a little more so that the dough is homogeneous and does not stick to your hands. Wrap it in cling film and refrigerate for 1 hour. In a large bowl, combine the washed and patted pork cubes, minced meat or minced meat, bacon, herbs, spices, and salt. Mix everything thoroughly and set aside for a while. Preheat oven to 180°C. Lightly grease a 15cm removable bottom baking dish with butter. Remove the dough from the refrigerator and cut off a quarter of it - we will make the top of the pie from this piece. Roll out the larger piece of dough on a floured surface into a circle 25 cm in diameter and 5-8 mm thick. Put the cake on the bottom of the baking dish, gently press the dough to the bottom and walls of the form, leave the excess around the edges free. Put the stuffing in the form, pressing the meat tightly. Roll the reserved quarter of the dough into a flat cake, put it in the center of the pie on top of the filling. Moisten the free edges of the dough with water, connect with the edges of the cake and press the seams with the tines of a fork. Make a small hole in the center for steam to escape. Place the cake in the oven and bake for 25 minutes at 180°C. Then lower the temperature to 160°C and bake for another 45 minutes. Take the cake out of the oven and remove from the mold. Brush it all over with the raw egg using a pastry brush and return to the oven for another 20 minutes until the crust is golden. Cool the finished cake on a baking rack. Combine cider and pork stock in a small saucepan, bring to a boil over medium heat, let half of the liquid boil away, then remove from heat. Soak the gelatine sheets in a little cold water for 3 minutes, beat until smooth, add to the cider and pork broth mixture and mix thoroughly - the sauce is ready. Pour the cooled sauce into the hole of the pie and put it in the refrigerator for half an hour. Make sure the cake is at room temperature before serving. Offer mustard and pickled cucumbers to it.

shepherd's pie

Shepherd's lamb pie is a relative of "cottage pie," as a casserole began to be called from the late 18th century, in which the poor found use for leftover roast meat and mashed potatoes. Shepherd's pie appeared a century later. The slower and longer you cook the lamb, the more tender it will turn out. The perfect accompaniment to this traditional British dish is pickles in a spicy sauce.

For 4-6 servings you will need:

600 g minced lamb shoulder
2 tbsp. l. vegetable oil
40 g butter
5 shallots, finely minced
3 carrots, peeled and diced
3 celery stalks, diced
1 tsp fresh thyme leaves, finely chopped
1 tsp fresh rosemary leaves, finely chopped
2 tbsp. l. tomato paste
3 garlic cloves, peeled and crushed
500 ml dry red wine
20 g sifted flour
250 ml chicken broth
8 waxy potatoes, peeled
4 egg yolks
freshly ground black pepper

Place a large saucepan over high heat and brown the meat in vegetable oil in three batches. Drain the lamb in a colander to drain excess fat. Rinse the pot and return to the fire. Melt 15 g butter and sauté all vegetables except garlic for 1 minute. Then add the herbs and continue cooking for another 5 minutes. Place lamb, tomato paste and garlic in a saucepan. Simmer over low heat for 2-3 minutes. Pour in the red wine and let the alcohol boil away, leaving a quarter of the liquid in the pot. Turn up the heat and add flour to the pot. Continue cooking for another 3 minutes, stirring constantly. Pour in the chicken broth, bring to a boil, and then simmer the meat for 1-1.5 hours over low heat. Salt and season to taste. Cut potatoes into halves. Put in a saucepan, cover with cold water, salt, bring to a boil and cook for about 30 minutes over low heat. Then drain in a colander and let dry thoroughly. Pound it into a puree, add the remaining butter, salt and season to taste. Cool down a bit. Preheat oven to 200°C. Put the meat in a heat-resistant ceramic dish and spread it evenly over the bottom. Pour over the remaining meat sauce in the saucepan. Thoroughly fold the egg yolks into the mashed potatoes, place over the meat and lightly beat the mashed potatoes with a fork. Bake in the oven for 20 minutes.

Old English apple pie

Old English apple pie is very popular, thanks in large part to the bountiful apple harvest that the UK boasts every autumn. There are several old recipes - for example, created in the counties of Devonshire, Somerset and Dorset. I believe that the right apple pie should be seasoned with nutmeg. And this is the kind of pastry that only gets tastier with time. The taste of Old English apple pie is at its maximum about a week after cooking.

To prepare 10-12 servings you will need:

3 eggs
450 g powdered sugar
350 ml vegetable oil
1 tsp vanilla extract
425 g wheat flour
1 tsp salt
1 tsp soda
1 tsp ground cinnamon
170 g raisins
7 Granny Smith apples, peeled and cut into 1cm cubes
115 g walnuts, chopped
butter for greasing molds

Preheat oven to 170°C. Butter and line 2 20 cm springform pie pans with parchment paper. In the mixer bowl, beat the eggs and powdered sugar with the paddle attachment until the mixture doubles in volume. Pour in vegetable oil and mix at low speed mixer. Add vanilla extract. Sift together the flour, salt, baking soda and ground cinnamon and add to the egg mixture. Mix well. Sprinkle raisins, apples and walnuts with flour and dip into the mixer bowl as well. Stir again. Divide the resulting dough in half and put into prepared forms. Bake in the oven for 1-1.5 hours, checking the readiness with a metal skewer. Then take the pies out of the oven, cool for 5 minutes and remove from the molds. Cool completely on a wire rack.

Discussion

Made an old English apple pie today. Very tasty, easy to prepare and not expensive in time and price. I recommend!

I will definitely try)

Comment on the article "3 Classic English Pies: Chef's Recipes"

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