A homemade piping bag is particularly good for garnishing biscuits and cakes with chocolate or egg white icing. With a piping bag made of baking paper, you can decorate particularly finely, spray ornaments and also write. A piping bag is also good for filling small biscuits with jam.
There is no standard size for the triangles, depending on the purpose of the finished paper piping bag, you can adjust the size of the cut triangles.
How to fold paper pastry bags step by step:
- Cut a square of baking paper about 28 cm on each side, fold diagonally and divide into two triangles with a knife.
- Twist in point B so that the back is on point A comes.
- Roll point C over…
- … so that it comes to rest on A and …
- … continue turning until the tip of the punch is closed.
- Fold corner C inwards, corner B outwards; After filling, cut off the tip with a small pair of scissors.
Tips and tricks:
– Do not fill the bags too full, 1 to a maximum of 2 tablespoons of the chocolate or icing are sufficient.
– The side edges of the bags should remain as clean as possible.
– It is particularly important that the long edge of the triangle is very smooth and not frayed. It is best to cut the square in half diagonally with a sharp knife, this will give you a particularly clean-cut edge.
– It is important that the end of the paper piping bag is at the back so that there is enough tension on the bag.
