Greetings, dear readers!
I used to often used in his works salt dough, replace the polymer clay. In principle, all suits me, and the price and quality, while for myself, I did not open recipe for self-hardening "plastic".
Salt dough is very easy to cook for 10 minutes only 4 ingredients, most of which have in any home.
I want to share with you a recipe for salt dough, which I have used dozens of times continuously. Always get an excellent dough, from which it is convenient to mold or mold in Molde. Which always turns out excellent and well dry in the oven.
I used for the preparation of salt dough:
· The smallest salt;
· PVA adhesive (carpenter or building);
· A large mixing bowl;
The proportions are as follows:
· 1 cup flour;
· Gender cup salt;
· 3 tablespoons PVA glue;
· And half a glass of water.
And now in more detail and step by step.
In dry cup poured cup of flour and half a glass of salt. Mix well in a dry form.
In half a glass of water add 3 tablespoons of PVA glue and mix well. I always use the PVA 801, it seemed to me the best. There is quite a lot of plasticizer.
Water is poured into a cup of the flour and salt in small portions while stirring with a spoon. Then kneaded by hand.
If the dough is a bit myagkovato and sticky, then pour the flour on the table and begin to knead to a solid state and as long as no longer stick to hands.
When the dough is ready, remove it in a plastic bag for 1-2 hours, that would be all of the components are well dissolved. Then pull out and again thoroughly mixed.
The dough is ready, you can mold, mold in Molde, or use in any other way.
Now some tips for baking.
1. First hour bake at a temperature of 75 degrees;
2. Sushim second hour at 100 degrees;
3. Third hour into halves: the first 30 minutes dry them at 120 degrees, and the second for 30 minutes at 150.
1. The first hour of dry them at 50 degrees;
2. Following 2 hours at 75 degrees;
3. A further 1 hour at 100 degrees;
4. Next at 120 degrees;
5. And finally 30 minutes at 150 degrees.
I tried both options, the second is better suited for baking thick layers of dough and the first for more than a thin layer.
The dough can be dried and no oven, but this will be a very long time, 5-7 days or more.
Sometimes the dough during drying in the oven I cracked a bit, especially at the bottom. I understand that it depends on the sort of flour. If the flour of good quality, then there are no cracks.
The dough can be stored in a tightly wrapped package in the refrigerator. How many? Just do not say more than a week did not keep. Better, of course, always use fresh dough.
As I wrote earlier in this article, stopped using salt dough is opened super simple for yourself recipe for self-hardening "plastic". I advise you to look.
And just look at the easiest recipe of papier-mache.
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