Mouse Burger - Salt Dough

8/13/2019 Mouse Burger - Salt Dough

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The model I will try to explain

hereafter the modellingprocess of a 3 dimensional

item as an example of how tomanufacture salt doughfigures.

The hamburger is a quiteeasy 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 measureingredients.

- 1

Dough preparation


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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 obtaina soft dough.

You have to obtain a compact dough ball,sweet and soft, no too wet.

Spread the dough with the rolling pininto a layer of 1 cm thick.

- 2 Modelling of the hamburger Cutting parts

Use the bowl and the cup as gauges tocut out the steaks and the breads for thehamburger. There must be a smalldifference in diameter between the bowland the cup, as for the breads and thesteaks in the reality. The breads must bebigger than the steaks.


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I use the bowl as a guide/gauge to

pre-cut the breads with the knife .

First step : do not cut out the topbread, only the bottom and centralparts, because it will be built in adifferent way later.

Cut-out The

steaks andthe breadsare cut outin a 1 cmthick doughsheet.Steaks aregauged bymeans ofthe cup.

Cheeseslices arecutted outfrom a 3cm thickdoughsheet. Usethe cup asa guide toobtain allthe cheeseslices thesame size. Fashioni

ng The

saladleavessticking outof thehamburgerare madeby meansof very fine


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doughstrips, theoutsideedges ofwhich willbeintentionally irregular. Stack allthe parts asfollows:

1 bread /cheeseslice / saladleaf / steak

1 bread /cheese

slice / saladleaf / steak

Crumplethe saladleaves andstick themwith somewater onthe slice ofcheese.

PicturesCredit :

Paul Stacking

All the burger parts are stacked asfollows:

1 bread / cheese slice / salad leaf / steak.

1 bread / cheese slice / salad leaf / steak.

All the elements are glued together by afew drops of water .


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Hollowing out Small tip: to relieve the subject and

especially obtain a homogeneous andcomplete baking, I hollow out thehamburger using a knife down to thelevel of the lower bread.

Smooth the inside, with a fingerdipped into the water to ensure perfectsticking of the internal elements.

Filling To allow a good rigidity to this dough

shell, it is imperative to fill it with a ball oftightly crumpled aluminium foil .

The body of the burger is now readyto be covered with the top bread.

The top


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To get a rounded shape to the topbread , I chose to proceed as for thebody 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 ofapproximately 5 to 6 millimeters, thento draw the circumference of thebread by using the bowl to measureout the area for sticking andassembly.

When both parts are veryopposite, stick them by touching themwith a wet paintbrush , cut out thesurplus of dough following the lineand smooth the outside edge with awet finger.

Finishing touches The hamburger is assembled. It's now

time to decorate it with 3 mice.

Before starting on the mice do notforget to decorate sur upper bread withsome sesame seeds, glued by means of awet brush.

- 3 Mice modelling Preparation

The hamburger contains 3 mice: one

sat on the top, and two others, in downfloors.

A mouse consists of various balls ofdough: a ball for the head, rolled in theshape of cone, two smaller balls, crushedbetween the thumb and the index finger toform ears, and a small ball for the snout.


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I apply the ears and snout to the headusing a light pressure, with just somewater to stick the parts together.

It's the same for the body and thepaws, made in the same way with abase of balls and sausages of dough.

Arms are constit of a big sausagecut in two and flattened at the ends toform hands.

Mustaches are hairs from atoothbrush, pricked into the snout.

Pictures credit : Paul

Sticking To assemble the mouse in the

hamburger, I choose a stable place. Theslice of cheese will insure a maid sat forthe head of the mouse

Do not to forget to wet the parts beforeassembly. Apply a small amount pressureto insure the sticking.

Sticking To give the impression that my mouse

is in the hamburger, before to stick it, Imake an imprint where the mouse will bewith my finger.


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Baking I prick a half-toothpick between the

body of the mouse and the bread toensure a good assembly.

The burger is now ready to be baked at100C for 4 hours, as a minimum bakingtime.

After 2 hours, about half way throughcooking, I remove the aluminium foil, andtip over the bread on its side to ensurethat the bottom is also well baked.

To make sure the baking is perfect, Itap in various places with a metal knife.Ifthis makes a dull sound, there is stillhumidity, therefore I prolong the baking.

Final decoration


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When the baking is finished and whenthe hamburger is cool, I then colour thesteak. The choice of basic colours is freebut I try to match the real colours as muchas possible. Thus I use mainly brown,

very diluted for breads, mixed with someyellow.

I have used acrylic paint and applied 2polyurethane varnish coats.

Pictures credit : Paul

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Mouse Burger - Salt Dough