How to Make an Apple Pie

Apple pie is a classic that's welcome any time of the year. For a flaky crust that melts in your mouth, mix an all-butter crust and cut your favorite apples into wedges. Then, combine the apples with spices and brown sugar, roll out the dough, and lay it in the bottom of your pie plate. Spoon the spiced apples into the pie shell and lay the rest of the pastry dough over the fruit. To give your pie a beautiful golden crust, brush an egg wash across the pastry before baking it.

[Edit]Ingredients

[Edit]Pastry Dough

• 1 2/3 cups (225 g) of all-purpose flour, plus more for rolling
• 1 tablespoon (15 g) of sugar
• 1 teaspoon (4 g) of kosher salt
• 1 cup (225 g) of unsalted butter, cold
• of cold water

[Edit]Apple Filling

• 1 cup (225 g) of packed brown sugar
• 2 1/2 teaspoons (6.5 g) of ground cinnamon
• 3/4 teaspoon (3 g) of kosher salt
• 1/2 teaspoon (1 g) of ground ginger
• 1/4 teaspoon (0.5 g) of grated nutmeg
• 1/4 teaspoon (0.5 g) of ground cloves
• of tart apples
• 1/4 cup (25 g) of tapioca starch

[Edit]For the Egg Wash

• 1 large egg
• 1 large egg yolk
• of heavy or whipping cream
• 1/8 teaspoon (0.5 g) of kosher salt

Makes 1 9-in (22 cm) pie

[Edit]Steps

[Edit]Making the Pastry Dough

1. Whisk the flour, sugar, and salt. Get out a medium bowl and put 1 2/3 cups (225 g) of all-purpose flour into it along with 1 tablespoon (15 g) of sugar and 1 teaspoon (4 g) of kosher salt. Whisk the dry ingredients for about 30 seconds so they're combined.^[1]
   
   
   
   • Avoid using whole-wheat or bread flour for the dough since these will make the pastry too dense and tough.
2. Cut the butter into 1/2 in (1.3 cm) cubes and mix it into bowl. Cut 1 cup (225 g) of cold unsalted butter into cubes and put them in the bowl with the dry ingredients. Use your fingers to toss the butter and smash each cube until it's flat.^[2]
   
   
   • You don't need to cut or rub the butter into the dry ingredients since it will incorporate when you roll and fold the dough.
3. Stir in of cold water to make a shaggy dough. Pour the cold water into the bowl and use your hands to mix the dough until it comes away from the sides of the bowl. The dough should be rough and shaggy instead of a smooth ball.^[3]
   
   
   • The dough should be cool or it will become sticky and difficult to handle. If you need to cool the dough, wrap in plastic wrap and chill it for a few minutes before you roll and fold it.
4. Roll the dough into a 10 x 15 in (25 x 38 cm) rectangle. Sprinkle a large work surface with flour and scoop the dough onto it. Use a rolling pin to roll the dough into a large, roughly shaped rectangle.^[4]
   
   
   • It's important to have a well-floured surface or the dough will stick and make it difficult to handle.
5. Fold the rectangle twice to make a small, thick rectangle. Bring the narrow ends of the rectangle towards the center like you're closing a book. Then fold them in half again so you're left with a thick block of folded dough.^[5]
   
   
   • Folding the dough will create flaky layers within the pastry.
6. Divide the dough into 2 equal portions. Use a sharp knife or bench scraper to cut the dough into 2 portions. You'll roll out 1 portion for the bottom crust and 1 portion for the top crust.^[6]
   
   
   • Since you'll be rolling the dough into a circle, it doesn't matter what shape you cut the dough.

[Edit]Mixing the Apple Filling

1. Shake the brown sugar, salt, and spices in a sealable plastic bag. Get out a plastic bag and put 1 cup (225 g) of packed brown sugar into it. Add 2 1/2 teaspoons (6.5 g) of ground cinnamon, 3/4 teaspoon (3 g) of kosher salt, 1/2 teaspoon (1 g) of ground ginger, 1/4 teaspoon (0.5 g) of grated nutmeg, and 1/4 teaspoon (0.5 g) of ground cloves. Seal the bag shut and shake it to mix the ingredients together.^[7]
   
   
   • If you're short on time, substitute 3 1/2 teaspoons (8.5 g) of your favorite apple pie spice for the individual spices.
2. Peel, core, and cut the apples into 1/2 in (1.3 cm) slices. Rinse of apples and peel them. Then remove the cores and set the apples on a cutting board. Cut each apple into equal sized wedges that are about 1/2 in (1.3 cm) wide.^[8]
   
   
   • Use your favorite type of apple such as Granny Smith, Golden Delicious, Northern Spy, Jonagold, or Pink Lady.
   • You should have about 11 heaping cups (1.9 kg)of cut apples.
3. Add the apples to the bag and shake them. Open the bag with the spices and brown sugar. Put the apple wedges in the bag and squeeze out as much as as you can before you seal the bag shut. Shake the bag well so the apples are coated with the brown sugar spice mixture.
   
   
   • Mixing the apples in the bag will prevent them from browning since they're not exposed to air.
4. Let the apples rest in the bag at room temperature for 3 hours. The sugar and spices will draw moisture out of the apples as they sit. Turn the bag every once in a while to coat the apples in the syrup that will develop.
   
   • If you want to prepare the apples in advance, refrigerate the apples as they macerate for up to 8 hours.
5. Add the tapioca starch and shake the bag. Open the bag with the apple filling and add 1/4 cup (25 g) of tapioca starch. Seal the bag and shake it well so the tapioca starch mixes with the juice. The tapioca starch will thicken the filling as the pie cooks.^[9]
   
   
   • If you don't have tapioca starch, substitute cornstarch (also called corn flour) or instant clearjel.

[Edit]Assembling the Pie

1. Roll half of the dough into a 14 in (35.5 cm) circle and lay it in a pie dish. Sprinkle your work surface with a little flour and place half of the dough on it. Use a rolling pin to roll the dough into a large, thin circle that's 14 in (35.5 cm) in diameter.^[10]
   
   
   • Turn the dough frequently as you roll to prevent it from sticking to your work surface. You may need to sprinkle more flour if the dough becomes sticky.
2. Lay the pastry in a 9 in (22 cm) pie plate and trim the edges of the dough. Press the dough down so it fits into the corners and sides of the pan. The dough will extend up and over the sides of the pie plate. Take a sharp paring knife and cut the edge of the dough so it hangs over by 1 in (2.5 cm).^[11]
   
   
   • Discard the scraps or roll them thinly (about 1/4 in or 6 mm) thick and dust them with cinnamon and sugar. Bake them at until they crisp up and become golden brown.
3. Roll the remaining half of the dough into a 14 in (35.5 cm) circle. Sprinkle your work surface with a little more flour and roll out the remaining half of dough into another large circle. Lay a sheet of parchment paper on a baking sheet and lay the pastry circle on it.^[12]
   
   
   • Avoid trimming the circle for the top of the pie before you assemble the pie.
4. Cover and chill the pastry for 2 hours. Cover the pastry in the pie plate with plastic wrap and cover the pastry on the baking sheet with plastic wrap. Transfer them to the refrigerator and chill them for 2 hours so the gluten in the dough relaxes.^[13]
   
   
   • If you're in a rush and can't chill the dough, you can skip the resting time. Keep in mind that the pastry may not be as tender though.
   • To make the pastry ahead of time, roll and chill it for up to 8 hours.
5. Spread the apple filling into the pastry-lined shell. Remove the pastry dough from the refrigerator and remove the plastic wrap. Open the bag with the apple filling and pour it into the pastry in the pie pan. Use your hands or a spoon to arrange the apples so they're evenly distributed and mound a little in the center.^[14]
   
   
   • Remember to pour the accumulated spiced liquid into the shell too since this will thicken the filling.
6. Lay the top pie crust over the filling and seal the edges. Remove the baking sheet with the circle of pie dough and take off the plastic wrap. Place the circle over the apple filling and then pinch the top crust to the bottom crust. Then take a sharp knife and trim the edge to 3/4 in (19 mm) thick. Fold the sealed edge under itself loosely crimp the edges.^[15]
   
   • If you prefer, press the tines of a fork around the edges to create a hatched look.

[Edit]Baking the Apple Pie

1. Preheat the oven to and chill the pie for 30 minutes. Turn on the oven and chill the pie while the oven is heating up. Refrigerate the pie until the pastry is firm and cold.^[16]
   
   
   • You can refrigerate the assembled pie for up to 1 hour.
2. Beat the egg, yolk, cream, and salt to make the egg wash. Crack 1 egg into a small bowl and add 1 egg yolk, of heavy or whipping cream, and 1/8 teaspoon (0.5 g) of kosher salt. Whisk the mixture until it's completely combined and pale yellow.^[17]
   
   
   • The egg wash will make the pie a rich, golden brown as it bakes.
3. Brush the egg wash over the top of the pie and cut 6 vents in the pastry. Remove the chilled pie from the refrigerator. Dip a pastry brush in the egg wash and brush it evenly over the top of the pie. Then use a sharp knife to cut 6 vents across the top of the pie.^[18]
   
   
   • Each vent should be about 3 in (7.5 cm) long so steam can escape from the filling as the pie bakes.
4. Set the pie on a baking sheet and bake it for 75 minutes. Lay a sheet of parchment paper on a baking sheet and set the pie on it. Put the pie on the baking sheet into the preheated oven and bake it until the apples are soft and the pastry is golden brown.^[19]
   
   
   • The baking sheet will catch any drips if the filling bubbles up and over the pie as it's baking.
5. Cool the pie for at least 1 hour before you serve it. Take the pie out of the oven and let it rest at room temperature so the filling sets up. Then slice the pie and serve it with whipped cream or ice cream.^[20]
   
   
   • To store leftover apple pie, cover it with aluminum foil and keep it at room temperature for up to 3 days. You can also refrigerate it for up to 4 to 5 days.

[Edit]Video

[Edit]Tips

• For an easier way to make the pie, substitute store-bought pie dough for the homemade pastry. Just lay the pre-rolled pie dough into your pan and proceed with the recipe.
• If you'd like a unique look, top the pie with a lattice-work crust or crumb topping.

[Edit]Things You'll Need

• Measuring cups and spoons
• Bowl
• Plastic bag
• Whisk
• Sealable plastic bag
• Baking sheet
• Parchment paper
• Paring knife
• Knife and cutting board
• 9 in (22 cm) pie plate
• Rolling pin
• Pastry brush
• Pie server

[Edit]Related wikiHows

• Make Apple Pie in an Apple
• Pare an Apple

[Edit]References

[Edit]Quick Summary

1. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
2. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
3. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
4. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
5. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
6. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
7. ↑ https://www.seriouseats.com/recipes/2017/09/bravetart-easy-apple-pie-recipe.html
8. ↑ https://newengland.com/today/food/desserts/pies-pastries/best-apples-apple-pie/
9. ↑ https://www.kingarthurflour.com/guides/pie-baking/pie-thickener.html
10. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
11. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
12. ↑ https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
13. ↑ https://www.seriouseats.com/2017/09/how-to-make-easy-apple-pie.html
14. ↑ https://www.seriouseats.com/2017/09/how-to-make-easy-apple-pie.html
15. ↑ https://www.seriouseats.com/2017/09/how-to-make-easy-apple-pie.html
16. ↑ https://www.seriouseats.com/2017/09/how-to-make-easy-apple-pie.html
17. ↑ https://www.seriouseats.com/recipes/2017/09/bravetart-easy-apple-pie-recipe.html
18. ↑ https://www.seriouseats.com/recipes/2017/09/bravetart-easy-apple-pie-recipe.html
19. ↑ https://www.seriouseats.com/recipes/2017/09/bravetart-easy-apple-pie-recipe.html
20. ↑ https://www.seriouseats.com/recipes/2017/09/bravetart-easy-apple-pie-recipe.html

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How to Wrap Flowers

Flowers are a great way to cheer someone up. If you'd really like to make your flower bouquet appear more polished, wrap the flowers before presenting them. When it comes to wrapping your flowers, consider the wrapping as another element of the bouquet.^[1] For a dramatic look, consider leaving the stems exposed. Or for a rustic appearance, completely wrap the stems so that only the flowers are exposed. You can also give the simple gift of a single wrapped flower. Dressing it up with a ribbon or string can really make it stand out.

[Edit]Steps

[Edit]Wrapping Flowers With Exposed Stems in Paper

1. Choose paper. You can use almost any type of paper to wrap flowers. If you want a simple classic look, choose plain brown craft paper. For a dressier look, choose wrapping paper or decorated wrapping sheets. For a unique look, think about using:^[2]
   
   • Newspaper
   • Pages from old books (if you're wrapping small flowers)
   • Sheets of music
   • Colored tissue paper that coordinates with the colors in the bouquet or contrasts with the flowers to make them pop.^[3]
2. Place the flowers on the paper. Secure the middle of your flower stems with a rubber band. This will make them easier to wrap and keep them from coming loose in your paper. Set the flowers on your paper so that the rubber band lines up with the folded edge of the paper.^[4]
   
   
   • A small portion of the stems will be wrapped. However, the flowers should cover a lot of the paper while plenty of stems are exposed.
3. Fold the paper in half. Lay your paper on a table so the printed or colored side is face down. Bring the side closest to you up and over so you can fold it about halfway. Fold the paper at an angle so some of the plain side is exposed.^[5]
   
   
   • If you're not using colored paper, you should still fold the paper over at an angle. This will create decorative folds in the wrapped bouquet.
4. Wrap the paper around the flowers. Fold one side of the paper up and over the flowers so that it reaches the other side. You can then roll the bouquet so that all the paper is wrapped up, or you can fold the other side across the flowers.^[6]
   
   
   • This method will make a bit of a cone-shape and can be good for wrapping a bouquet with varying sizes of flowers.
5. Secure the paper. Take a few pieces of clear double-sided tape and place them on the folds of paper that overlap. Press the taped pieces together so that the wrapped bouquet doesn't come apart when you move your hands away. If you don't have tape, you could use twine or string. You'll just need to wrap the string or twine tightly so the paper doesn't unwrap.^[7]
   
   • You can finish your bouquet by wrapping a bow at the base of the paper, where it meets the stems.

[Edit]Wrapping the Flowers and Enclosing the Stems in Paper

1. Select your paper. To support a delicate bouquet, you may want to use brown craft paper or a thick wrapping paper. If your flowers have strong stems and blooms, you can use a more delicate paper, like tissue paper or newsprint.
   
   • Choose a color that will look good with your flowers, not compete with it. For example, if you have an orange flower, think about using red and yellow tissue paper which will bring out the orange color.
2. Wrap the stems of the flowers together. Trim the stems of your bouquet so they're the same length. Tie a rubber band around the stems so the stems don't come loose. The rubber band will be hidden when you wrap the flowers in paper. Wrap a paper towel around the end of the stems to prevent water from leaking out of the flowers and onto the paper.^[8]
   
   
   • To keep your flowers fresh for longer, consider soaking the paper towel in water. Then wrap the wet paper towel around the stems. Cover the wet paper towel with plastic wrap to prevent the water from soaking into the paper.
3. Place the flowers on the paper. Lay a square of your paper at a diagonal (so it looks like a diamond) in front of you. If you want the colorful part of the paper on the outside, lay the paper so the plain side is facing you. If you want just a little color to show, place the plain side down so the color faces you. Lay the flowers on the paper so the blooms are above the top square of the paper. Most of the stems should be going straight down the middle of the paper.^[9]
   
   • For an average bouquet, you'll probably want a square of paper that measures 2-feet by 2-feet.
4. Fold one side of the paper. Hold the right corner that's closest to you and the bottom corner that's nearest to you. Fold this side over toward the flowers. The fold should be an inch or two thick. If your bouquet is small, you may want to do another fold or two so the fold ends up close to the stems of your bouquet.^[10]
   
   
   • A large bouquet with long stems might only need one fold.
5. Fold the left side of paper over the flowers. Take the left corner of the paper and fold it up and over the flowers. The paper should almost reach the side of the paper that you just folded.^[11]
   
   
   • If you want to really secure the wrapped flowers, you can use clear-sided tape to tape these folds.
6. Fold the bottom of the paper up. Carefully hold your fold in place over the flowers and take the long thick fold near the bottom with your other hand. Continue folding or rolling this side up towards the middle of the flowers.^[12]
   
   
   • It's important to fold the corners in this order so the bottom fold makes a kind of base or bottom for your flower stems.
7. Fold or roll the right side of paper. Once the left and bottom sides of the paper are covering the flowers and stems, finish rolling or folding the paper on the right side. You should now be able to hold the flowers in wrapped paper.^[13]
   
   
   • If you want a tightly wrapped bouquet, finish rolling the paper tightly so you create a lot of tension. For a looser bouquet, just gently fold the remaining paper over.
8. Secure the bouquet. Use ribbon, twine, or string to wrap around the paper. Wrap around the paper several times so that the paper doesn't come undone. If your paper is very thick, you may want to use clear double-sided tape to tape the folds together.
   
   • You may want to place a large decorative ribbon on the outside of your wrapped flowers. This can give the bouquet a professional look.

[Edit]Wrapping Flowers in String or Ribbon

1. Gather the flowers together. Hold all of the flowers with one hand so your palm is enclosing the stems. Take a rubber band and wrap it around the stems at the point where you're holding them.^[14]
   
   • The rubber band will be covered up. It will ensure that individual flowers don't fall out of the bouquet.
2. Attach a looped string to a stem. Take your string or ribbon and make a loop on one end. Slip the loop onto just one flower stem and slide the loop up so that it's near the rubber band.^[15]
   
   
   • The looped stem gives your string or ribbon a starting point for wrapping the bouquet. This will also make sure that the string or ribbon doesn't unravel from the bouquet.
3. Wrap the string or ribbon around the stems. Evenly wrap the string or ribbon around your grouped stems. Keep wrapping until you've covered as much of the stems as you want.^[16]
   
   
   • If you have wide ribbon, you probably won't need to wrap around the stems very many times. Keep in mind that wrapping several layers of string or ribbon will strengthen and support the bouquet.
4. Finish off the string or ribbon. Once the flowers are secure and wrapped as much as you like, bring the string or ribbon back to the front of the bouquet. Cut the string or ribbon and weave it into the wrapped stems.
   
   • You can also tie a ribbon or string bow to the front of the wrapped stems to hide the end of the wrapping.
5. Try wrapping individual flowers. If you want to give a single bloom, make it really stand out by wrapping it. Roll the stem in a small piece of brown craft paper and roll twine around it to tighten and secure it. You could also use a small cloth square to wrap around the stem. Wrap ribbon around it to secure it.^[17]
   
   • If the flower is very small, you could twist one end of the paper into a cone. Place the small flower into the cone so it sits in the narrow end of the cone.

[Edit]Video

[Edit]Things You'll Need

• Flowers
• Wrapping or tissue paper
• Clear tape
• Ribbon

[Edit]References

• Videos provided by Gift Flowers Hong Kong 香港網上花店

[Edit]Quick Summary

1. ↑ [v161302_b02]. 12 March 2020.
2. ↑ http://www.brit.co/floral-wrap-diys/
3. ↑ [v161302_b02]. 12 March 2020.
4. ↑ http://www.hgtv.com/design/decorating/design-101/how-to-wrap-a-bouquet-of-flowers
5. ↑ [v161302_b02]. 12 March 2020.
6. ↑ http://www.hgtv.com/design/decorating/design-101/how-to-wrap-a-bouquet-of-flowers
7. ↑ http://www.hgtv.com/design/decorating/design-101/how-to-wrap-a-bouquet-of-flowers
8. ↑ http://sayyes.com/2015/03/how-to-wrap-a-bouquet-of-fresh-flowers-and-a-secret-freshness-trick.html
9. ↑ http://sayyes.com/2015/03/how-to-wrap-a-bouquet-of-fresh-flowers-and-a-secret-freshness-trick.html
10. ↑ http://sayyes.com/2015/03/how-to-wrap-a-bouquet-of-fresh-flowers-and-a-secret-freshness-trick.html
11. ↑ http://sayyes.com/2015/03/how-to-wrap-a-bouquet-of-fresh-flowers-and-a-secret-freshness-trick.html
12. ↑ [v161302_b02]. 12 March 2020.
13. ↑ http://sayyes.com/2015/03/how-to-wrap-a-bouquet-of-fresh-flowers-and-a-secret-freshness-trick.html
14. ↑ http://www.homeyohmy.com/3-easy-ways-to-wrap-flowers/
15. ↑ http://www.homeyohmy.com/3-easy-ways-to-wrap-flowers/
16. ↑ http://www.homeyohmy.com/3-easy-ways-to-wrap-flowers/
17. ↑ http://www.brit.co/floral-wrap-diys/

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How to Make an Origami Star

Origami stars are great gifts to give to friends or loved ones. Mini origami stars, also known as lucky stars, are usually made to fill a glass jar and display. They are also easy and simple to make, ideal for beginners. Larger, four pointed origami stars can be used as decorations on a table or strung up with string as ornaments or a garland. They are a bit more difficult to make and more time consuming. But if you are an intermediate or advanced origami maker, you should be able to fold four pointed stars easily.

[Edit]Steps

[Edit]Making a Mini Star

1. Take a piece of 8.5 x 11 paper. You can use a blank sheet of regular paper or a patterned piece of paper. But make sure it measures 11 inches on one side.^[1]
   
2. Cut a half inch wide strip. Use the long end of the piece of paper and fold a half inch wide strip. Rip or cut the strip.
   
   
   • If you are doing traditional origami, you will fold and rip the paper.
   • You want the strip to be a half inch wide and 11 inches long.
3. Make a knot close to the end of the strip. To do this, bend one end of the strip, close to the top so the strip looks like a ribbon, with two ends and a loop.^[2]
   
   
   • The short end should be over the long end.
4. Finish tying the knot by slipping the long end through the loop. Don’t scrunch the paper as you pull the knot tight. Keep the paper smooth.^[3]
   
   
5. Flatten the edges of the knot. You should now have a pentagon shape, with one short end sticking out and one long end sticking out.
   
   
6. Valley fold the short end. Valley fold means fold the paper towards you. Tuck the short end into the pentagon so it does not show anymore.
   
   
   • You should be able to do this without scissors, but if you left your short end a bit too long, snip it shorter with scissors.
   • Start over with a new strip of paper if you have to snip off more than a ½ inch on the short side.
7. Flip over the strip. Valley fold the long end along the edge of the pentagon. It should fall across the front of the pentagon.
   
   
8. Flip over the strip again. Valley fold the long end along the pentagon again. Use the edge of the pentagon to line up the fold.
   
   
9. Continue flipping and folding the long end. The pentagon should get fatter and fatter as you flip and fold.
   
   
10. Stop folding once you have an end that is too short to fold. Tuck this short end into the pentagon, just like you did with the first short end.
    
    
    • You should now have a perfect little paper pentagon.
11. Inflate the star. Hold it lightly with your fingers along two of the edges. Push four of the edges with the tip of your thumbnail. The star should begin to inflate.^[4]
    
    
    • Rotate the star and push on the remaining side to completely inflate the star.
    • Enjoy your mini origami star!

[Edit]Making a Four Pointed Star

1. Take a 6” x 6” square piece of origami paper. You can also make your own square piece of paper by folding or cutting it.^[5][6]
   
   • Turn the paper over so the decorative or colored side is down.
2. Take one corner of the paper and fold it to meet the opposite corner. Then, unfold it. Repeat this with the other corner. Then, unfold it.
   
   
   • You should have an X crease on the paper.
3. Divide the paper into three sections horizontally. Take the bottom of the paper and fold it so it covers ⅓ of the paper. Then, take the top of the paper and fold it so it covers a ⅓ of the paper. Then, unfold the paper.^[7]
   
   
   • You should have three horizontal folds on the paper.
4. Divide the paper into three sections vertically. Take the left side of the paper and fold it so it covers ⅓ of the paper. Then, take the right side of the paper and fold it so it covers a ⅓ of the paper. Unfold the paper.^[8]
   
   
   • You should now have three vertical folds on the paper.
   • It should now look like the paper is divided into a three by three grid.
5. Make four diagonal folds on the paper. Take the bottom left corner of the paper and fold it so it meets the bottom left corner of the top right square on the paper. Then, unfold the corner.
   
   
   • Take the top right corner of the paper and fold it so it meets the top right corner of the bottom right square on the paper. Then, unfold the corner.
   • You should now have four diagonal folds on the paper.^[9]
6. Take the left side of the paper. Fold it ⅓ to the right. Use the crease you made earlier to make this fold.
   
   
7. Make a mountain fold and a valley fold on the section you just folded. In the top left of the folded piece, make the mountain fold by folding the top left corner behind itself.^[10]
   
   
   • Unfold the mountain fold. You should have a diagonal fold on the top left corner.
   • Make the valley fold by taking the top left corner and folding it over so it covers the first ⅔ of the folded section. Then, unfold it. You should have a triangular shaped fold on the folded section.^[11]
8. Use the folds to open the paper. Crease down the valley fold and push out the mountain fold.
   
   
   • Once the triangle shape on the paper opens, fold down the top of the paper so it lays down horizontally. It should now look like you have a triangle shape coming out of the side of the paper and a horizontal section.^[12]
9. Make a valley and a mountain fold again. Take the bottom corner of the folded section and fold it over to make a valley fold. Then, unfold it.
   
   
   • Take far left section of the folded section between your fingers and pinch it so it folds. This will create a mountain fold. Unfold the fold.
10. Open up the paper using the valley fold and the mountain fold. Crease down the valley fold and push out the mountain fold.
    
    
    • Keeping the paper open on these folds, fold over the right side of the paper.
    • The paper should now have a triangle on the top of the folded right side and a triangle coming from the side of the paper.
    • These triangles are going to be the points of your star.
11. Make a valley and a mountain fold again. Take the top left corner of the folded right side and fold it over. Then, unfold it. This is the valley fold.
    
    
    • Take the bottom right section between your fingers and pinch it so it folds. Then, unfold it. This will create a mountain fold.
12. Open up the right fold. This should also lift the triangle shape on the right fold up.^[13]
    
    
    • Then, lift up the flap in the bottom middle of the paper. Fold it to the left. This should then raise the bottom half of the paper.
    • Use the creases you made earlier on the paper to fold up the bottom half of the paper. Lay the bottom of the paper flat. The bottom fold should now look like an upside down triangle with a flat top.
13. Fold down the left tip of the bottom fold. You should now have a beautiful four pointed star.^[14]
    
    

[Edit]Video

[Edit]Things You'll Need

[Edit]Making a Mini Star

• A sheet of 8.5 x 11 paper
• Scissors (optional)

[Edit]Making a Four Pointed Star

• A 6” x 6” (10 cm x 10 cm) sheet of origami paper

[Edit]Related wikiHows

• Fold an Origami Star (Shuriken)
• Make Lucky Paper Stars
• Make an Origami Star Box
• Fold a Paper Star
• Fold a Sixteen Point Star

[Edit]References

[Edit]Quick Summary

1. ↑ http://www.origami-instructions.com/origami-lucky-star.html
2. ↑ http://www.dltk-kids.com/world/japan/morigami_star.htm
3. ↑ http://www.dltk-kids.com/world/japan/morigami_star.htm
4. ↑ http://www.origami-instructions.com/origami-lucky-star.html
5. ↑ http://www.origami-instructions.com/origami-4-pointed-star.html
6. ↑ http://www.origami-fun.com/support-files/origami-4pointed-star-print.pdf
7. ↑ http://www.origami-instructions.com/origami-4-pointed-star.html
8. ↑ http://www.origami-instructions.com/origami-4-pointed-star.html
9. ↑ http://www.origami-instructions.com/origami-4-pointed-star.html
10. ↑ http://www.origami-instructions.com/origami-valley-and-mountain-folds.html
11. ↑ http://www.origami-instructions.com/origami-4-pointed-star.html
12. ↑ http://www.origami-instructions.com/origami-4-pointed-star.html
13. ↑ http://www.origami-instructions.com/origami-4-pointed-star.html
14. ↑ http://www.origami-instructions.com/origami-4-pointed-star.html

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How to Bleach Jeans

If you have a dark pair of jeans that you want to lighten, bleaching can do the trick. Bleaching jeans can also give your pants a worn, softer feel. While you can buy pre-bleached jeans at the store, you can recreate the process at home. By monitoring the bleaching process closely and taking precautions beforehand, you can bleach your jeans to the color you want and avoid burning holes into your jeans.

[Edit]Steps

[Edit]Preparing to Bleach

1. Lay newspapers on your floor in case of spills. Before you start bleaching, lay out newspapers around the area you plan to bleach. Many surfaces, especially carpeted floors, are prone to getting stained by bleach.^[1] Lay newspapers around your washing machine as well, as you will need to wash your jeans shortly after bleaching.
   
2. Change into clothes you don't mind staining. Wear older clothes, like sweats and a T-shirt, that you won't worry about staining with bleach. You could also wear an apron, if you would prefer.
   
   • Wear thick rubber gloves to avoid irritating your skin from the solution.^[2] You may also want to wear safety goggles to avoid getting bleach in your eyes.
3. Choose a well-ventilated area to avoid inhaling bleach fumes. Smelling bleach on its own usually doesn't induce negative health effects, but it can make some people anxious. If you feel faint, leave the area immediately and call poison control. Keep the product label nearby, if possible, to give information to poison control specialists.^[3]
   
   • Never mix bleach with other household products. Some chemicals, when mixed with bleach, create toxic fumes. Avoid mixing bleach and ammonia, or ammonia and rubbing alcohol.^[4]
4. Fill a bucket or bathtub with one part water and one part bleach. You can mix your bleach solution in a bucket, but using a bathtub makes it easy to turn on a fan and dispel fumes. Avoid a highly concentrated bleach solution. While you may get faster results, the solution will be corrosive and more likely to burn holes in the fabric.
   
   
5. Experiment first. If you've never bleached jeans before, have an old pair of jeans or a patch of jean material handy. Try your solution out on your ruined jeans before you apply it to your favorite jeans. You will get a better handle of how bleach lightens jeans and whether your concentration is too strong.
   
   
   • Different jean colors may react in unique ways. Choose a ruined pair close to your favorite pair's color for the most accurate idea.
6. Use a bleach pen as an alternative. If using straight bleach makes you squeamish, you can also opt for a bleach pen (these are available at most stores). Bleach pens won't create a quite as natural look, but they involve less clean-up and are applied more easily. You can also use a bleach pen to draw intricate designs or words onto your jeans.^[5]
   
   

[Edit]Lightening Your Jeans

1. Dampen your jeans. Bleach will dye materials better if that material is already wet. Dampen your pair of jeans in cold water before you work on them. The jeans don't need to be soaking wet, so wring them out if they are dripping water.
   
   
2. Dab the bleach on with a sponge, paintbrush, or spray bottle. If you want to create patterns on your jeans, don't just put your jeans in the bleach solution. Instead, apply the bleach using one of several options.
   
   
   • For even, large areas, use a sponge to dab the bleach on.
   • For a splattered effect, use a paintbrush or toothbrush. Apply the bleach to the brush, then rub your thumb back across the bristles to achieve a splattered effect.
   • If you want to work quickly, fill a cheap spray bottle with the solution and apply it to areas you want lightened.
3. Work on one side at a time. Focus on the front or back first, then flip the jeans over to work on the back. If you don't want to bleach a certain side, stuff your pants with newspaper before you begin. The newspaper will prevent the bleach from soaking through to the other side.
   
4. Submerge your jeans fully into the solution for an even color. If you want to lighten your jeans entirely, soak your jeans in the bleach solution for 20-30 minutes Reposition the jeans and swirl the water every few minutes to avoid overexposing one area. Check for color changes every time you reposition, and remove the jeans when you've reached an ideal color.^[6]
   
   
   • Wring your jeans out over the bucket or basin to avoid staining the floor.
   • For a tie-dyed effect, tie rubber bands to the jeans before you submerge them. This will create a flowering pattern on the fabric.^[7]

[Edit]Adding Final Touches

1. Rinse the bleach off after five minutes. After you've finished applying the bleach or submerging your jeans, let them sit on the newspapers for five minutes. Then, rinse the jeans in cold water in either your sink or bathtub.
   
   
   • While your jeans are still wet, you will not have a full sense of how bleach lightened the fabric. Wait until they've dried to assess their color.
2. Run your jeans through the washing machine without detergent. Carry your jeans to the washing machine, wrapping them in newspapers to avoid staining the floor. Run your jeans through the washing machine without using fabric softener or detergent, which can yellow the jeans. This will rinse out excess bleach and make them safe to wash with other clothing later.
   
   • Put the jeans alone in the washing machine, without other clothes, to avoid bleaching your other clothing.
3. Air-dry your jeans. After the first time you wash your jeans, do not put them in the dryer (which can also cause yellowing). Instead, hang your jeans to dry to avoid the intense heat of a dryer. After your jeans have washed and dried, your jeans are ready to wear.
   
   
4. After drying, check the color. Now that your jeans are dry, you can have an accurate understanding of the color. If your jeans are not light enough, repeat the process using the bleach solution. Repeat until the jeans have faded to your ideal color.^[8]
   

[Edit]Video

[Edit]Tips

• With bleach, less is more. Stop bleaching when you've reached a color you're happy with. Remember: you can always do more later, but once your jeans have been dyed by bleach, you can't reverse the color.
• Take precautionary measures to avoid staining your clothes or floors.

[Edit]Warnings

• Never mix bleach with ammonia or vinegar, as both can emit a toxic gas.
• If you start to feel faint, leave the area immediately.

[Edit]Things You'll Need

• Jeans
• Bleach (liquid or pen)
• Rubber bands (optional)
• A bucket, basin, or bathtub
• Water
• Gloves
• Safety goggles
• Tools for applying bleach: sponges, paintbrushes, toothbrushes, or spray bottles

[Edit]Related wikiHows

• Rip Your Own Jeans
• Find the Perfect Jeans for You
• Make Your Jeans Tighter

[Edit]References

__

[Edit]Quick Summary

1. ↑ https://www.cleanipedia.com/gb/laundry/how-to-remove-bleach-stains
2. ↑ http://www.beyondtoxics.org/work/green-home-cleaning-campaign/bleach/
3. ↑ http://www.disinfect-for-health.org/myths-chlorine-bleach
4. ↑ http://www.waterandhealth.org/safely-mix-bleach/
5. ↑ http://www.rookiemag.com/2015/07/how-to-customize-your-clothes-using-a-bleach-pen/
6. ↑ http://oureverydaylife.com/bleach-whole-pair-jeans-27193.html
7. ↑ https://bellatory.com/clothing/DIY-Bleached-Jeans-step-by-step-with-pictures
8. ↑ https://www.clorox.com/dr-laundry/lightening-blue-jeans/

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How to Calculate Angles

In geometry, an angle is the space between 2 rays (or line segments) with the same endpoint (or vertex). The most common way to measure angles is in degrees, with a full circle measuring 360 degrees. You can calculate the measure of an angle in a polygon if you know the shape of the polygon and the measure of its other angles or, in the case of a right triangle, if you know the measures of two of its sides. Additionally, you can measure angles using a protractor or calculate an angle without a protractor using a graphing calculator.

[Edit]Steps

[Edit]Calculating Interior Angles in a Polygon

1. Count the number of sides in the polygon. In order to calculate the interior angles of a polygon, you need to first determine how many sides the polygon has. Note that a polygon has the same number of sides as it has angles.^[1]
   
   • For instance, a triangle has 3 sides and 3 interior angles while a square has 4 sides and 4 interior angles.
2. Find the total measure of all of the interior angles in the polygon. The formula for finding the total measure of all interior angles in a polygon is: (n – 2) x 180. In this case, n is the number of sides the polygon has. Some common polygon total angle measures are as follows:^[2]
   
   • The angles in a triangle (a 3-sided polygon) total 180 degrees.
   • The angles in a quadrilateral (a 4-sided polygon) total 360 degrees.
   • The angles in a pentagon (a 5-sided polygon) total 540 degrees.
   • The angles in a hexagon (a 6-sided polygon) total 720 degrees.
   • The angles in an octagon (an 8-sided polygon) total 1080 degrees.
3. Divide the total measure of all of a regular polygon's angles by the number of its angles. A regular polygon is a polygon whose sides are all the same length and whose angles all have the same measure. For instance, the measure of each angle in an equilateral triangle is 180 ÷ 3, or 60 degrees, and the measure of each angle in a square is 360 ÷ 4, or 90 degrees.^[3]
   
   • Equilateral triangles and squares are examples of regular polygons, while the Pentagon in Washington, D.C. is an example of a regular pentagon and a stop sign is an example of a regular octagon.
4. Subtract the sum of the known angles from the total measure of the angles for an irregular polygon. If your polygon doesn't have sides of the same length and angles of the same measure, all you need to do is add up all of the known angles in the polygon. Then, subtract that number from the total measure of all of the angles to find the missing angle.^[4]
   
   • For example, if you know that 4 of the angles in a pentagon measure 80, 100, 120, and 140 degrees, add the numbers together to get a sum of 440. Then, subtract this sum from the total angle measure for a pentagon, which is 540 degrees: 540 – 440 = 100 degrees. So, the missing angle is 100 degrees.

[Edit]Finding Angles in a Right Triangle

1. Remember that every right triangle has one angle equal to 90 degrees. By definition, a right triangle will always have one angle that's 90 degrees, even if it's not labeled as such. So, you will always know at least one angle and can use trigonometry to find out the other 2 angles.^[5]
   
2. Measure the length of 2 of the triangle's sides. The longest side of a triangle is called the “hypotenuse.” The “adjacent” side is adjacent (or next to) to the angle you're trying to determine.^[6] The “opposite” side is opposite to the angle you're trying to determine. Measure 2 of the sides so you can determine the measure of the remaining angles in the triangle.^[7]
   
3. Use the sine function if you know the length of the opposite side and the hypotenuse. Plug your values into the equation: sine (x) = opposite ÷ hypotenuse. Say that the length of the opposite side is 5 and the length of the hypotenuse is 10. Divide 5 by 10, which is equal to 0.5. Now you know that sine (x) = 0.5 which is the same as x = sine^-1 (0.5).^[8]
   
   • If you have a graphing calculator, simply type 0.5 and press sine^-1. If you don't have a graphing calculator, use an online chart to find the value. Both will show that x = 30 degrees.
4. Use the cosine function if you know the length of the adjacent side and the hypotenuse. For this type of problem, use the equation: cosine (x) = adjacent ÷ hypotenuse. If the length of the adjacent side is 1.666 and the length of the hypotenuse is 2.0, divide 1.666 by 2, which is equal to 0.833. So, cosine (x) = 0.833 or x = cosine^-1 (0.833).^[9]
   
   • Plug 0.833 into your graphing calculator and press cosine^-1. Alternatively, look up the value in a cosine chart. The answer is 33.6 degrees.
5. Use the tangent function if you know the length of the opposite side and the adjacent side. The equation for tangent functions is tangent (x) = opposite ÷ adjacent. Say you know the length of the opposite side is 75 and the length of the adjacent side is 100. Divide 75 by 100, which is 0.75. This means that tangent (x) = 0.75, which is the same as x = tangent^-1 (0.75).^[10]
   
   • Find the value in a tangent chart or press 0.75 on your graphing calculator, then tangent^-1. This is equal to 36.9 degrees.

[Edit]Video

[Edit]Tips

• Angles are given names according to how many degrees they measure. As noted above, a right angle measures 90 degrees. An angle measuring more than 0 but less than 90 degrees is an acute angle. An angle measuring more than 90 but less than 180 degrees is an obtuse angle. An angle measuring 180 degrees is a straight angle, while an angle measuring more than 180 degrees is a reflex angle.
• Two angles whose measures add up to 90 degrees are called complementary angles. (The two angles other than the right angle in a right triangle are complementary angles.) Two angles whose measures add up to 180 degrees are called supplementary angles.

[Edit]References

[Edit]Quick Summary

1. ↑ https://www.mathsisfun.com/geometry/interior-angles-polygons.html
2. ↑ https://www.mathsisfun.com/geometry/interior-angles-polygons.html
3. ↑ https://www.bbc.co.uk/bitesize/guides/zshb97h/revision/6
4. ↑ https://www.mathopenref.com/polygoninteriorangles.html
5. ↑ https://www.mathsisfun.com/algebra/trig-finding-angle-right-triangle.html
6. ↑ https://www.mathsisfun.com/algebra/trig-finding-angle-right-triangle.html
7. ↑ [v161672_b01]. 19 January 2021.
8. ↑ https://sciencing.com/angle-right-triangle-8159743.html
9. ↑ https://sciencing.com/angle-right-triangle-8159743.html
10. ↑ https://sciencing.com/angle-right-triangle-8159743.html

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How to Make Rosemary Oil

Rosemary oil is a popular infused oil used in cooking and beauty treatments. If you want to make rosemary oil quickly, heat a few sprigs of fresh rosemary in your oil of choice. However, keep in mind that this oil must be used within a week or it could go rancid. Alternatively, use dried rosemary to create an oil with a longer shelf life. Dried rosemary can be mixed with your oil of choice in a canning jar and set in a sunny place to slowly infuse into an edible oil. This method can be used with prepackaged dried rosemary or your own homemade dried rosemary.

[Edit]Ingredients

Fresh Rosemary Oil

• Three or four sprigs of fresh rosemary
• Two cups (475 ml) of oil (olive oil, jojoba oil, or sweet almond oil)

Dried Rosemary Oil

• Three or four sprigs of dried rosemary OR
• One large tablespoon of dried rosemary
• About two cups (475 ml) of olive oil

[Edit]Steps

[Edit]Using Fresh Rosemary

1. Wash and measure the rosemary. Wash a few sprigs of fresh rosemary under cold, running water to remove any dirt and debris. Next, remove the leaves from the stem and measure out about a cup of leaves.^[1]
   
   • Leftover rosemary leaves can be discarded or set aside for other recipes.
2. Fill a small saucepan with oil. Measure out two cups of oil and pour them into a small saucepan. Most people prefer to use olive oil for its flavor, cooking uses, and cosmetic applications. However, if you’re planning on exclusively using your oil for beauty purposes, you can use jojoba oil or sweet almond oil.^[2][3]
   
   
   • Jojoba oil and sweet almond oil should not be eaten or used in cooking.
3. Heat the rosemary in the oil. Add the rosemary sprigs to the saucepan. Place the pan over low heat on your stove. Heat the rosemary for five to ten minutes, stirring constantly.^[4] As the oil warms up, it will begin to smell like rosemary.
   
   
   • If the oil begins bubbling around the rosemary, the oil is too hot. Reduce the heat and stir.
4. Strain and cool the oil. Place a metal colander in a large metal bowl. Pour the oil mixture into the colander to strain out the rosemary pieces. Discard the leftover pieces of rosemary and let the oil cool in the bowl. ^[5]
   
   
   • Metal strainers and cheesecloths can also be used to strain the oil. Make sure the oil has cooled before using these tools.
5. Bottle the oil. Once the oil has cooled to room temperature, it can be poured into a clean bottle. Label the bottle with the bottling date and the ingredients used. However, resist the urge to add a sprig of rosemary to the bottle. It looks pretty, but it can cause harmful bacteria to grow in the oil.^[6]
   
   
6. Refrigerate the oil. Oils infused with fresh herbs should be refrigerated and used within the week.^[7] This will prevent the growth of any harmful bacteria that could cause the oil to become rancid.
   
   • If the oil is a gift, be sure to include a “use by” date on the label.

[Edit]Infusing Oil with Dried Rosemary

1. Sanitize a canning jar. Fill a large, deep pot with water and place it over medium-high heat. Once the water comes to a boil, use tongs to place the canning jar in the water. Let the jar boil for ten minutes to kill any harmful bacteria that may ruin your rosemary oil.
   
   
   • You don’t need to boil the lid. Instead, wash the lid with soap and water and let it air dry.^[8]
   • You can also use a boiling-water canner to sterilize the canning jar. If so, follow the manufacturer instructions.
2. Put dried rosemary in the jar. If you dried your own rosemary, place three to four sprigs in the jar. If you’re using prepackaged dried rosemary, add a large tablespoon to the canning jar.^[9]
   
   
   • Do not use fresh, undried rosemary. If you do, your oil will become rancid and might grow harmful Botulism bacteria.^[10]
3. Pour oil over the rosemary. Fill the jar with olive oil, leaving about half an inch (1.2 centimeters) of space at the top. Make sure all of the rosemary is completely submerged in the oil.^[11] If necessary, use a clean spoon to push dried rosemary into the oil.
   
   
   • You could also use coconut oil in place of olive oil.^[12]
4. Set the jar in the sun. Screw the lid onto the canning jar and set it in a sunny place. Let it sit undisturbed for two weeks.^[13] During this time, the oil will slowly heat and become infused with rich rosemary flavors. After two weeks, you can use your rosemary oil.
   
5. Strain the oil. Place a cheesecloth in a large metal bowl. The edges of the cheesecloth should hang over the sides of the bowl. Next, pour the contents of the canning jar into the cheesecloth. Gather the cheesecloth into a bundle and squeeze it over the bowl to separate the oil from the small dried rosemary pieces.^[14]
   
   
   • Use clean hands to squeeze the cheesecloth.
   • Discard the leftover pieces of rosemary.
6. Store the rosemary in your pantry. Pour the strained olive oil back into the canning jar and replace the lid. If you want, add a sprig of dried rosemary to the oil for decoration. Oils infused with dried herbs have a shelf life of one year. ^[15]
   
   
   • If you move the oil to a new jar, sterilize the jar first.

[Edit]Drying Fresh Rosemary

1. Wash fresh rosemary. Fresh rosemary can be harvested from your own rosemary bush or purchased at the grocery store. Wash the sprigs of fresh rosemary under running water to remove dirt and debris. Pat the rosemary with a paper towel to remove excess water or use a salad spinner.
   
   
   • You will need three to four sprigs of rosemary to make one canning jar’s worth of rosemary oil.
   • Dried rosemary has a very long shelf life. Dry as much as you want, even if you don’t plan on using it all for rosemary oil.
2. Place the rosemary on a baking sheet. Line a large baking sheet with a large piece of parchment paper. Next, place the rosemary on the baking sheet in a single layer. If you overcrowd the rosemary, it won’t dry properly in the oven.
   
   
3. Dry the fresh rosemary in the oven. Preheat your oven on the lowest setting for ten minutes. Next, place the baking sheet of rosemary in the oven. Let the rosemary bake for two to four hours.
   
   • When the rosemary is done drying, it will crumble easily between your fingers.
   • Let the sprigs cool completely before making rosemary oil.

[Edit]Video

[Edit]References

[Edit]Quick Summary

1. ↑ http://www.popsugar.com/smart-living/How-Make-Rosemary-Oil-30941905
2. ↑ [v161772_b01]. 28 June 2020.
3. ↑ http://www.diynatural.com/easy-herbal-oil-infusion/
4. ↑ http://www.food.com/recipe/rosemary-infused-oil-113013
5. ↑ http://www.teacher-chef.com/2013/07/18/rosemary-infused-olive-oil/
6. ↑ http://www.oliveoilsource.com/page/infusing-olive-oil
7. ↑ http://preparednessmama.com/herb-infused-oil/
8. ↑ http://www.countryliving.com/food-drinks/a5204/new-canning-guidelines/
9. ↑ https://www.leaf.tv/articles/how-to-make-rosemary-oil/
10. ↑ http://www.oliveoilsource.com/page/infusing-olive-oil
11. ↑ http://theseamanmom.com/how-to-make-rosemary-infused-oil/
12. ↑ [v161772_b01]. 28 June 2020.
13. ↑ http://ahealthylifeforme.com/how-to-make-rosemary-essential-oil/
14. ↑ https://theherbalacademy.com/herb-infused-oils/
15. ↑ https://theherbalacademy.com/herb-infused-oils/

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