Bun shapes with liquid filling. Festive cutting of dough
You can add dried fruits, fruits, chocolate and any other additives, such as jam or condensed milk, to the dough. The buns themselves can be curled with a flower or made into a regular bun with sugar. In any case, what is made with love will please both you and your loved ones.
Bun Scallop
Pinch off a small handful from the risen dough and roll it into a sausage. We make cuts along one edge with a knife, and then bend it a little in the center so that the bun bends like a scallop.
Bun Sunshine
It is made like a Scallop. We also twist the dough into a sausage, make cuts, only then bend the sausage to the end so that one edge touches the other and they form a circle together.
Bun Pigtail
This is quite simple for those who know how to braid their hair, because it is done according to the same type. We roll three sausages from the dough, trying to make them as similar to each other as possible. And then we intertwine these three sausages with each other and place them on a baking sheet to bake.
Bun Snail, or Curl
These buns are usually made with a filling, for example, cinnamon or poppy seeds. Roll out the dough into a rectangle half a centimeter thick. Place the filling in the middle, distribute it evenly over the surface and roll the dough into a roll. All that is required next is to cut the roll into pieces, each 2 centimeters thick. We bake curl buns.
Bun Heart
Everyone's favorite buns with sugar were usually made in the shape of a heart, so we will make such a bun. Roll out the dough into the same rectangle and roll it up. Cut it a little more than half lengthwise. We bend the resulting free ends towards the center to make a heart.
Bun Butterfly
We make a butterfly bun by again rolling out the dough into a rectangle and rolling it into a roll. We bend the ends of the roll towards the center, and make cuts at the bottom on both sides, and a butterfly comes out.
I want to show you 8 ways to make beautiful buns from yeast dough. Thanks to such variety, you can easily choose the option you like and repeat it.
The original forms of buns made from yeast dough are made quite quickly, and I chose sugar, cinnamon and nuts as the filling. If you don’t like this filling, you can replace it with poppy seed, condensed milk or jam. With any of them, they will be perfectly baked inside, soft and airy.
If you are looking for how to beautifully wrap sugar buns, then here you will see a lot of interesting options and I think you will like them. Thanks to step-by-step photos, the process is even clearer and everything will work out the first time.
I won’t repeat how to make the dough for them, since I already showed this process not so long ago, but here you will see how to make buns so that they are not only tasty, but also beautiful. Forming buns from yeast dough turns out airy, took for them, which is simply perfect for this purpose.
Necessary:
- Yeast dough
- Cinnamon – 2 tsp
- Butter – 50 g
- Nuts – 40 g
- Sugar – 4 tbsp
- Yolk - for lubrication
- Sesame - for sprinkling
- Poppy – for sprinkling
How to make beautiful buns
For the filling, melt the butter, add chopped nuts, cinnamon and sugar. I mix everything and the aromatic filling is ready.
I stretch the dough into a sausage shape and divide it into 8 approximately equal parts.
Then I start shaping the buns. I make the simplest curls first; for them I roll out one part into a long rectangle, onto which I lay out and distribute the filling.
Now I roll the dough, folding one part towards the middle, then the second. I fasten the joint so that the form does not fall apart. Then I just twist them a couple of times and it’s done.
I make the second part into an oval, the lower parts of which I cut into strips. Don't forget to put the filling on top and just grease the strips a little. I start rolling from top to bottom.
After that, I simply fasten the edges together, and it turns out to be a beautiful bagel that looks like a flower.
I make the next version similar to the previous one, only I cut the strips long, not short.
I start wrapping from the top left corner diagonally downwards. Then I just roll it up like a flower and it’s done.
From another piece I make a long oval, grease it with filling and roll it back up like a roll.
Then I cut it into 3 – 5 parts, but be sure not to cut to the edge. And I turn each part in any direction. Due to the even number, I ended up with something similar to a butterfly.
And now I roll out the next piece in a circle, then make a cut on one side and halfway through.
Starting from one edge, I twist it in a circle and get this interesting shape.
I grease the rolled out rectangle with the filling and roll it into a roll. Next I cut it into two parts. And I cut each of them again, but not completely.
Then I simply turn them in different directions and it’s done.
To understand how to wrap the buns, I roll out the dough into an oval, spread it evenly with the filling and roll it into a tube. Next, I connect the two ends of the dough, with the joints in the middle. Then I place the resulting bagel vertically and press down a little to flatten it. With a sharp knife I cut it on both sides, without cutting to the middle.
After this, all that remains is to turn out all 4 parts and you get a butterfly with wings.
Just like in the previous version with a bun, I roll out the dough, spread it, twist it into a tube, connect the edges and press it down, but this time I cut only on one side and a little more than to the middle.
Now I’ll show you how to wrap buns into hearts, and it’s done simply and quickly. I simply turn the cut parts to the side, turn them cut side up and it turns out to be a heart.
Now you know how to beautifully form buns from yeast dough. I put them on a baking sheet with parchment, grease the top with yolk, and then sprinkle with poppy seeds and sesame seeds, but this is optional. I bake them in a preheated oven at 200 degrees for 20 minutes. Don't forget to check readiness with a wooden toothpick.
These are such beautiful buns made from yeast dough, they are all airy, sweet and tasty. Most of all I liked making butterflies and hearts, and you choose your option and try to repeat. I hope you enjoyed this master class and found what you were looking for here. Bon appetit and inspiration in the kitchen!
Recently I needed to make a large number of buns, but I really didn’t want to bake just one pan. There needed to be enough variety for the kids to like the buns too. On the Internet I came across a book for a vocational school, “Step-by-step instructions for shaping buns.” I used it to make several types. I think that this material will be useful to someone. I made the buns according to the recipe Magic dough with cream
Swan bun
Form a piece of dough into a ball and roll it into a circle. Fold this circle in half.
Using scissors, cut a thin strip along the fold line at a distance of 3 mm from the fold, without cutting to the end. This will be the neck with the head. Make small cuts along the bottom of the semicircles.
Bun "Mushroom"
Form a piece of dough into a ball and roll it into a circle. Cut the circle into 3 parts: 1 triangle in the center and 2 half circles.
Place a triangle on the parchment, one semicircle on top of it - a cap, make cuts on the lower semicircle, place it on the base of the fungus and push it apart a little - this will be grass.
"Buns with jam"
Round open: Roll out a small circle, cut a smaller circle in the middle - this will be the base.
Fold the round strip into a figure eight, then in half and place it on top of the base.
Fill inside with jam.
Another option with jam.
Make cuts crosswise, put jam in the middle and close it crosswise, stretching the opposite edges into the cuts.
Bun "Tulip"
Roll out the dough into a rectangle (brush with butter and sprinkle with sugar and cinnamon if desired). Roll it into a roll. Make two through longitudinal cuts in the roll, not cutting 1-2 cm to the middle.
Connect the resulting strips on one side to form a loop.
Unfold the other two ends with the cut side up and place the edge under the resulting loop.
Bun "Chrysanthemum"
Roll the ball of dough into a long rope and roll it into a snail shape.
Using scissors, make cuts along the entire “snail”. Sprinkle with sugar if desired.
Buns “Twist”, “Butterfly”, “Scallop”
Roll out the dough into a rectangle (brush with butter and sprinkle with sugar and cinnamon if desired). Roll it into a roll. Make a through cut in the roll from one edge to the other, without cutting 2 cm to the end.
Pull the resulting hole slightly apart.
Pull one end through the hole
Bun "Butterfly"
Roll out the dough into a rectangle (brush with butter and sprinkle with sugar and cinnamon if desired). Roll it into a roll. Fold the edges of the roll towards the center so that they meet in the middle of the roll.
Make cuts at both ends without cutting all the way through.
Turn the workpiece layer up along the cuts.
We all enjoy eating different buns. We see that they come in different shapes. And every time we want to learn about baking. How to create or weave such delicious buns from dough? You will find the answer to this question in this article.
Now you will learn how easily you can create buns of different configurations.
Yeast dough allows you to create different interlacings of dough pieces to create sometimes even complex shapes.
Bun Dough Recipe
Cooking time 40 minutes. The dough rise time is 2 hours.
Products for 1 kg of dough:
- 1.5 tablespoons milk powder
- 0.5 cups sugar
- 1 teaspoon vanillin
- 130 grams butter
- 1 glass of water
- 750 grams flour
- 25 grams of dry (pressed) yeast
- 2 eggs
Preparation of yeast dough:
- Take 1/4 cup of water, add 1 tablespoon of sugar and crumble the yeast. Stir and leave until the mass rises.
- Sift flour, remaining sugar, vanillin, milk powder into a large bowl and mix well. Pour warm boiled water, warm melted butter and suitable yeast into the resulting mass, beat the eggs (Photo 1).
Knead the dough (Photo 2).
At first it sticks a lot to your hands, but you don’t need to add extra flour, you just need to knead it well - at least 10 - 15 minutes.
3. Roll the dough into a ball, cover with a napkin and keep warm until risen (Photo 3).
When the dough has risen, punch it down, knead it a little, and you are ready to make buns.
Yeast dough buns: “Spindle” shaped buns with sugar
Weaving time is 1.5 minutes for 1 bun.
Products for 20 pieces:
- yeast dough
- sugar
- 1 egg
How to make dough buns step by step:
- Roll the dough into a sausage, divide it into pieces and roll each into a log. Roll out the buns into flat cakes with a diameter of approximately 10 - 12 cm. Brush each flat cake with beaten egg and sprinkle sugar on top (Photo 1).
2. Roll the tortillas into rolls (Photo 2).
3. Cut the roll in half, not reaching the end by 1 - 1.5 cm (Photo 3).
4. Twist the resulting two strips together as in (Photo 4). Seal the ends.
When the buns are woven, they need to be placed on a baking sheet, left to rise for 20 minutes, then coat the top with beaten egg. Bake in an oven heated to 180 degrees C until golden brown.
Spindle-shaped buns with sugar are ready.
Beautiful buns made from yeast dough “Flowers”
Weaving time is 1 minute for 1 bun.
Products for 15 - 20 pieces:
- yeast dough
- sugar
- 1 egg
Modeling the shape of “Flowers” buns:
- Divide the dough into small koloboks (about the size of a child's fist), and make a sausage from each kolobka (Photo 1).
2. Tie the sausage in a knot (not too tightly), without pulling it all the way (Photo 2) and so that one end of the dough is longer than the other.
3. Take the short end of the dough and braid it around the knot. Next, in the other direction, braid the long end of the dough around the knot (Photo 3).
4. Fasten one end to the side, and thread the other into the middle (Photo 4).
The top of the buns can be sprinkled with sesame seeds, sugar or crushed nuts. But first coat it with beaten raw egg. You can pour melted chocolate over the buns, but then you need to bake them first and cool a little.
Buns braided into “Flowers” in the oven are ready.
How to make buns in the shape of “Pigtails”
The weaving time for one bun is 1 minute.
Products for 15 pieces:
- yeast dough
- sugar
- 1 egg
Modeling buns in the shape of “Pigtails”
- Divide the dough into koloboks, from which you make a sausage (Photo 1).
2. Place the sausage as in photo 1: end B should be extended slightly unlike end A.
3. Place end A into the loop (you can see it in Photo 1) and secure it at the back (Photo 2). Only end B remains free.
4. Twist the oval that has formed (visible in Photo 2) once with a figure eight (Photo 3).
End B remains at the top of the figure eight. Bring it back behind the product and thread it into the free hole of the figure eight (Photo 4).
All that remains is to transfer the buns to a baking sheet, let them rise for 20 minutes and brush with beaten egg. Then into the preheated oven, just like the other buns above.
Buns braided in braids are ready.
How to make chrysanthemum shaped buns
The weaving time for one bun is 1.5 - 2 minutes.
Products for 15 pieces:
- yeast dough
- sugar
- 1 egg
Weaving Chrysanthemum buns - step by step:
- Divide the dough into koloboks, roll out an oval from each. Cut the oval into thin strips (Photo 1).
Roll the oval cut into strips into a roll, but roll it obliquely rather than straight (Photo 1 and Photo 2).
Do everything carefully, the weaves should not be tight.
2. Twist the resulting roll into a snail (Photo 3),
secure the end to the back of the product (Photo 4). Then place them on a baking sheet, let them rise, brush with beaten egg and bake in a preheated oven.
“Chrysanthemums” will turn out more interesting if the ovals, before cutting, are greased with egg and sprinkled with cinnamon and sugar.
Chrysanthemum-shaped buns made from yeast dough are ready.
Weaving the simplest buns - video tutorial
Good luck baking with beautiful bun shapes.
Lush, soft, fragrant, fresh from the oven - everyone knows these indescribable feelings that freshly baked buns evoke. The versatility and ease of baking make them an integral part of every housewife’s menu.
It’s not for nothing that they say that bread is the head of everything！Even in Rus', dear guests were greeted with lush pastries, and placed in the center of the table.
Today, a properly baked delicious pastry can become a substitute for bread, a delicious dessert, and an independent dish. And most importantly, it is prepared from affordable products that can be found in every housewife’s kitchen.
Today I will share with you 5 recipes for delicious homemade baked goods. And I hope that among them everyone can find something suitable for themselves. And also in the video offered today, we will look at several ways to form beautiful baked goods.
We'll start with regular buns with sugar. Ordinary - because the yeast dough recipe is the simplest. And look how ruddy and beautiful they turned out. And they’re delicious... words just can’t describe them.
Do you want to cook the same? Then let's do it together.
For this we need:
- flour 1 kg (approx.)
- dry yeast 1 tbsp. spoon
- sugar for dusting 1/2 cup
- sugar for dough 1/2 cup
- milk 1/2 cup
- water - 1 glass
- salt 1 tsp
- vegetable oil 3 tbsp. l.
- eggs 2 pcs.
- vanillin on the tip of a knife
A 250 ml glass is used.
Preparation:
1. Liquid ingredients of the recipe – slightly heat milk and water. The required temperature is 30 - 35 degrees. Do not heat any further to ensure a comfortable environment for the yeast. Otherwise, they may simply die.
Add yeast and sugar to them for more intense fermentation. Add salt. Even sweet baked goods need its presence. After thorough mixing, remove the bowl to a warm place for 15-20 minutes so that the yeast comes to life and starts working.
If you want, you can make non-sweet pastries using the same recipe. In this case, just don't add sugar. Or rather, add, but only a heaping teaspoon.
2. In a separate bowl, beat the eggs. You should get a fluffy mass. The brighter the yolk of the eggs, the more beautiful the dough will turn out.
3. Add vanillin to the dough and add beaten eggs. Mix. Then add vegetable oil and mix again.
4. Sift the flour and add the first portion to the resulting mixture. Mix.
Then, continuing to stir, add as much flour as needed. Its quantity depends on the variety. It is best to focus on the state of the test. It should turn out soft and plastic, not liquid and not thick.
You should always knead the dough from the middle so that it takes as much flour as needed. Excess flour remains on the sides; there is no need to mix it all in.
5. When it becomes difficult to knead the mixture with a spoon, sprinkle flour on the table and turn it out. Continue kneading on the table. Knead until the dough begins to move away from your hands. However, it should not become hard.
6. Grease a large deep bowl with vegetable oil and place the dough into it. Cover with cling film or towel.
8. After an hour, put the dough back on the work surface and knead it again. Then cut off half and roll into a rope.
Then you can cut it into equal pieces. How many pieces - everyone decides for himself, some like big buns, some like small ones.
9. The shape can also be any - whatever your imagination desires. Today we bake simple versions, so we form ordinary balls from the pieces. We try to form the upper part even and smooth.
10. The baking tray must be preheated and greased with oil. Then place the pieces on a baking sheet and leave for another 1 hour so that they increase in size again. To prevent the dough from drying out, it is better to cover it with a towel.
When you lay out the products, keep in mind that they will at least double in size after baking, so you need to leave enough distance between them.
11. After the allotted time, grease the products with egg yolk or milk. This way they will be even more appetizing.
12. We place our future delicacies in an oven preheated to 180 degrees and bake for about 30 minutes, periodically looking and checking the level of readiness by blush.
12. Take out the finished lush products; if desired, you can sprinkle them with powdered sugar. Although they will turn out great without this.
Put the kettle on and enjoy your tea!
Delicious yeast buns with raisins (step-by-step recipe)
If you like baking, as they say, with a twist, then I offer you a recipe for delicious baked goods with raisins!
It looks very appetizing and attractive, and is eaten very quickly.
Ingredients:
- milk 300 ml
- dry yeast 12g.
- sugar 6-7 tbsp.
- eggs - 2 pcs
- butter or margarine 100 g
- flour 900g
- vanilla sugar
- raisins 150g.
From this quantity of products approximately 20 delicious products are obtained.
If you are cooking only for yourself and do not need such volumes, you can simply reduce the amount of all ingredients proportionally.
Preparation:
1. Pour yeast into pre-warmed milk and stir the mixture until it disperses. Add all dry ingredients except flour and mix thoroughly. After about two minutes you will notice that the yeast has begun to swell. Leave the mixture for 10 minutes to rise.
2. Add eggs to the mixture and mix again. It is better to use a whisk for this.
3. Pour melted butter or margarine into the mixture and stir again.
4. Carefully pour the pre-sifted flour into the milk so that there are no lumps and knead the dough. Be sure to sift the flour to saturate it with oxygen. The dough will end up soft and airy.
When kneading in the bowl becomes difficult, turn the dough out onto a floured counter. Knead it until it stops sticking to the table and hands. But at the same time it should remain quite soft.
5. Add raisins to the finished dough and knead them thoroughly again.
6. Place the dough in a bowl greased with vegetable oil, cover with a towel and leave in a warm place until it increases in size.
This will take approximately one hour. And if the room is cool, then even more.
7. When it doubles in volume, roll it into a rope and divide into 18 - 20 equal pieces. This time we will make buns in the form of knots.
To do this, stretch each piece into a flagellum 20-25 long and roll it into a nice knot, hiding the edges down.
8. The final stage is to place the blanks on a preheated baking sheet lined with parchment paper, cover with a towel and leave for about 10 more minutes to rise.
Before putting in the oven, brush with yolk.
Bake for 25 - 30 minutes at 180 degrees.
The resulting buns are tender, fragrant, and simply melt in your mouth.
Beautiful buns with poppy seeds made from yeast dough
Alternatively, you can make beautiful buns with poppy seeds. They are not as sweet as with raisins, but they are in no way inferior to them in taste.
To prepare these beauties we will need the following ingredients:
- flour 600 gr
- dry yeast 1.5 tbsp.
- milk 1.5 cups
- sugar 0.5 cups
- butter or margarine 100g
- 1 egg for greasing
- a pinch of salt
- vanillin 1/4 tsp
For filling:
- butter 25-35g
- sugar 25g
- poppy 30-40g
Preparation:
So, first of all, you need to make a dough. It is prepared in the same way as in previous recipes.
1. Add yeast and a tablespoon of sugar to warm milk and mix. Then add 4 tablespoons of flour, mix until smooth.
To do this, you can use a whisk. Cover the mixture with a towel and place in a warm place. We give it the opportunity to stand for 20 minutes so that it begins to “work”.
2. After the allotted time, you can see that the mixture has risen and a kind of cap has formed on top.
It's time to add the remaining sugar, salt, vanillin, eggs, and mix well.
3. The next step is to add sifted flour in parts. You don’t need to add it all at once, add it little by little and watch the consistency. The finished dough should be airy and slightly stick to your hands. In this state, it will rise well during baking.
4. Pour in melted butter or margarine.
Then add the remaining flour, stirring with a spoon first. When it becomes difficult to do this, sprinkle the table with flour and place the dough on it.
Continue kneading there.
Do not try to add a lot of flour, because of this the baked goods may turn out tough and rough. The dough should be in such a state that it does not stick to your hands or to the table, while remaining soft, mobile and elastic.
5. After kneading, prepare a deep bowl. Grease it with vegetable oil and put the dough in it, which is also greased with oil. To prevent it from drying out, it should be covered with a towel. And for it to rise, you need to put it in a warm place.
Depending on the temperature in your kitchen and the quality and freshness of the yeast, the dough will take approximately 1 to 2 hours to rise and rise.
6. And as soon as it increases in volume at least twice, it will be possible to work with it further.
7. Place the finished dough on the work surface and knead it thoroughly again. Then form an even thin rectangle by rolling it out with a rolling pin. Or you can simply stretch it with your hands. Or you can use both at the same time.
8. Place a layer of butter, sugar and poppy seeds alternately on a thin layer.
9. Next, we roll the layer of dough into a roll to make a long sausage. Do not roll it tightly, otherwise there will be no room for the dough to grow. We divide the roll into pieces 6-7 cm long. These will be our beautiful future delicacies.
10. We pinch each piece from the bottom so that the oil does not leak out. You should get a beautiful, attractive rose on top.
Place the products on a parchment-lined and greased baking sheet. If available, you can use a silicone mat. And let the dough rise again. To prevent it from drying out, cover the baking sheet with a towel. The time to rise can be from 20 to 40 minutes.
11. Before putting the baking sheet in the oven, you should grease our products with yolk or milk. They need to be baked for 25 - 30 minutes at 180 degrees. Until they become rosy and beautiful.
Take out the finished products, cover with a towel and let cool slightly. Then serve with hot tea or milk.
Cinnabons with cinnamon, dough like fluff - a very tasty recipe
For spice lovers, there is another delicious recipe - with cinnamon.
Essentially, they are prepared in the same way as poppy seeds, with the only difference that instead of poppy seeds, we sprinkle cinnamon on the dough. The aroma that spreads during baking is simply wonderful, you can hardly resist eating a couple of buns right away！With a slight difference in the recipe, they are also called cinnabons. Let's share the recipe!
Ingredients:
- flour 500g.
- milk 200ml
- dry yeast 7 gr.
- eggs 2 pcs.
- butter 75g
- sugar 75g
- salt 1 tsp
For filling:
- sugar 120g
- cinnamon 15g
- butter 90g
Preparation
1. First, let’s perfect our yeast. To do this, add them to warm milk and let them brew and ripen.
2. Meanwhile, in another bowl, mix eggs, salt, sugar until the latter is completely dissolved. We also send the prepared yeast there.
We begin to slowly add the sifted flour and knead the dough.
3. While it rises in a warm place, we will prepare the filling.
To do this, mix sugar and cinnamon. Melt the butter and leave for the time being.
4. Roll out the finished dough to a thickness of approximately 5 millimeters and form a conditional rectangle.
5. We carefully grease the entire area with oil and cover it with the cinnamon-sugar mixture. Then roll the dough into a roll and cut it into equal parts.
6. We place the future sweet rolls on a baking sheet and let them stand for 10 minutes, after which we generously grease them with butter and place them in an oven preheated to 180 degrees for 30 minutes.
Our cinnamon cinnabons are ready.
They can be eaten straight, or sprinkled with powdered sugar, or topped with pre-prepared fudge.
Sweet rolls with cottage cheese from yeast dough in the oven
Well, for those who value not only the taste, but also the benefits, you can offer buns with cottage cheese.
These baked goods are perfect for your children's breakfast or for a snack. It turns out not only fluffy and aromatic, but also satisfying thanks to the cottage cheese.
Ingredients:
- milk 300ml
- yeast 2.5 tsp.
- butter 90g
- flour 750g
- sugar 250g
- salt 2 pinches
- eggs 3pcs
- cottage cheese 500g
- sour cream 3 tbsp.
Preparation:
1. First you need to mix warm milk with yeast and leave for 20 minutes for swelling.
2. When the yeast starts working, add two eggs, salt, salt, melted butter and flour. Gently knead the dough so that it does not turn out too tough.
Cover the dish with a napkin and leave our dough to rise in a warm place.
3. Meanwhile, prepare the filling. Add sour cream, sugar and one egg to the cottage cheese and mix thoroughly. The better you mix the mixture, the softer the cream will be and the tastier the baked goods will be.
4. Place the resulting dough on the work surface, stretch it into a sausage and cut it into pieces. We, in turn, roll them out into a layer and put the curd filling on top.
5. How to close the cottage cheese in the preparation - you decide for yourself. We form the most ordinary rolls. To do this, place the curd filling in the center of the rolled out circle and roll it up.
6. Leave the preparations on the baking sheet for 10 minutes, after which we send them to the oven preheated to 180 degrees for 25 minutes. At the same time, the cottage cheese remains tasty and soft, and the buns are baked airy and fragrant!
You can eat them whole, or you can cut them into small pieces.
It’s a pleasure to eat such a delicious dish with hot tea!
Video about how to make different types of buns (22 master classes)
In conclusion, it’s worth talking about the ways of shaping our today’s heroine, because there are a great many of them!
A classic bun, a rose, a curl, a bagel, a knot, a bun, a bow - everything that a housewife’s imagination can create can be used when working with dough.
This is what our next video is about.
Well, how do you like the master class? Cool?! Now you will definitely become a real professional in this matter!
And finally, I would like to say - if you have never baked buns, be sure to try it, and then this type of culinary art will become one of your favorites！
Bon appetit!
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