Cinnamon are my absolute favorite places. Precisely for this reason I have for years tried to bake itself which repeatedly. The first attempts usually ended in disaster, the dough stuck everywhere, the glaze went and the shape was hardly recognizable as the star. Thanks to many good tips succeeded gradually to solve after all the problems. With silicone mat underneath and plastic wrap over it, allows the dough to roll out super. The egg white is applied prior to the punching, so that eliminates the tedious auspinseln the corners. For the last hurdle - putting out - I bought this Klappausstecher. And it works really well with a little practice. With the high form I have enough distance so as not to destroy the smooth surface of the egg whites. If you have previously distributed a little almond powder to the substrate, can be the star of the same with the cutter stand and place on the baking sheet. When you open the folding mechanism is a side triggers from the star, the other side is freed by gently shaking. And now sits a beautiful Zimtstern on the sheet. It has proven advantageous to dip the cutter after every star in cold water and drip briefly. By the way, the Ausstechreste with beaten egg whites are easy with gem. Sprinkled almonds and knead again.
The cutter I am very satisfied. The folding mechanism is stable and easy to operate. Initially, the two halves were not entirely congruent, possibly a result of transport, but they allowed themselves to turn quickly cope with the hand. The price has paid off for me after a single baking with no hassle. Absolute buy recommendation.
