How to get a hot cupcake out of the mold. How to take the cake out of the mold

To date, silicone molds for baking have become widespread. And this is not surprising, because they have a lot of advantages for home and even for industrial use. They are made from food grade silicone high temperatures and does not emit any substances harmful to human health. Yes, and nothing burns. But some housewives still do not know how to approach these forms. Let's figure it out!

What can silicone molds be used for?

As a rule, silicone molds can be used in both gas and electric ovens, sometimes in microwave ovens, but this should be indicated by a special mark on the package. In addition, they can be sent to freezer and dishwasher.

In silicone molds, you can not only cook pastries, but also prepare cold desserts and dishes with gelatin. Separately, it is worth mentioning mousse cakes. Some recipes are generally impossible to complete without a special silicone mold.

Do I need to oil the mold?

All silicone molds must be rinsed before first use. warm water to wash away process dust. It is generally recommended to oil silicone molds only the first time they are used, but some manufacturers recommend doing this all the time.

What temperature to set

Pay attention to the maximum allowable temperature for baking, it should be indicated on the packaging. Sometimes these can be quite high temperatures, for example, 240-260 degrees, but if there is no such marker, then it is better not to exceed the temperature of 200 degrees in order to avoid deformation of the forms. In addition, direct contact with the fire source and burner, oven walls, and avoid using the grill mode is not allowed. This will help to maintain the perfect surface of the silicone for a long time.

How to put the dough into a mold

There are some peculiarities in filling silicone molds. This is due to the fact that they are very flexible and when transferring the filled form, the dough may leak out. Therefore, before filling, the form should be placed on a wire rack or baking sheet, filled with dough and transferred to the oven together with the wire rack. Sometimes silicone molds are sold with special metal frames, which are designed so that when the dough increases in volume, the mold does not lose its original appearance. Do not put empty forms in hot oven, this can also lead to deformation of the surface.

How to get pastries from silicone mold

After the cake or cupcakes are ready, they are very easy to remove from silicone molds, as nothing sticks to them. Depending on the recipe, a hot or cooled product is removed when the mold is turned over or tilted to the side. You can lightly press on the bottom, thereby helping the cake to leave the form. If, nevertheless, the products are slightly stuck, then you need to remove them by passing a silicone, plastic or wooden spatula between the walls and the cake. No need to use knives or other metal objects, so as not to damage the smooth surface. If the surface becomes scratched, there is a good chance that the pastry will start to stick.

How to clean and store silicone molds

Silicone molds are very easy to clean with warm water, a sponge and mild dishwashing detergent. Do not use any aggressive chemicals so as not to provoke unexpected chemical reactions. Do not scrape silicone molds with metal brushes and brushes. If a piece of dough is stuck somewhere, just soak the form briefly in ordinary water With detergent all impurities will be easily removed.

You can store the forms in any kitchen cabinet or pantry, they perfectly tolerate temperature changes and do not deform. In addition, the shapes can be folded and folded to save space, they will immediately return to their original form as soon as you unfold them again.

Today, silicone molds are widely used in cooking, because they allow you to cook variety of dishes, including baked goods. Handicaps are made of food-grade silicone, which does not emit toxic substances when heat treatment. That is why silicone can be put in the oven or microwave. In this case, there are times when food sticks to the walls and loses its attractive appearance. Next, we will take a closer look at how to pull a cake out of a silicone mold at home.

Cooking pies in a silicone mold

As mentioned above, you can use the microwave or conventional oven for making cupcakes. At the same time, so that baking does not lose its attractive appearance, the following simple recommendations should be followed:

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- Before pouring the dough into a silicone mold, carefully grease its walls vegetable oil.

- If there is no vegetable oil, then animal fat can be used. Suitable butter, margarine, lard or melted lard. The main thing is that the walls are greasy, which will not allow the dough to stick to the silicone.

How do you get the cake out of the mold? Before filling the form with dough, you can sprinkle its walls breadcrumbs or semolina. It can also be any other powder that is used for baking. As a last resort, you can use plain flour for processing the inside of the silicone mold.

How to take a cake out of the mold?

In order for a cupcake or cake to retain its attractive shape, you should adhere to the following simple tips:

Also on the topic: How to cook cheesecakes?

- We take the form out of the oven and put it on a wooden board.

- Take a kitchen towel and soak in water.

- Cover the mold completely with a wet towel and leave to cool for a few minutes.

How to take the cake out of the mold? We remove the towel and try to carefully separate the walls of the cake from the edges of the mold with a knife. It is better to take a wooden spatula so as not to damage the silicone.

- Turn the mold over and knock on its bottom. Then we begin to gently shake in the air until the cake is completely released from the mold.

Homemade pies are able to make a genuine culinary specialist in the eyes of her loved ones. But it happens that the cake desperately refuses to get out of the mold. In order to pull it out without loss for appearance, it is allowed to use several methods.

Instruction

1. Leave the cake in the tin until it cools completely. First, do not rush to remove the form from the oven immediately after turning it off. Invariably leave it inside for 15 to twenty minutes. So you save the cake from settling. Secondly, put the cake on the table and forget about it for at least 30 minutes. A cooled down, and cooler completely cooled down cake miraculously departs from forms without leaving slices in it from their sides.

2. Cover the cake with a dry towel, placing it on a wet one. When taking out the cake from the oven, send it not to the table or cutting board, but to the pre-moistened cold water towel. It is desirable not to press it at all. Wrap a wet towel around the bottom or sides forms, cover dry on top. After 15 minutes, you will be able to easily pull the cake out of forms .

3. Run a wooden spatula along the edge, leaving a gap between the pan and the cake. This method is different in cases where the sides of the cake are stuck. Do not use a knife - this will damage the mold.

4. Turn over the pie pan and tap it. Place upside down on a plate and beat the top with a wooden spatula. The pie will be on the dish closer in three minutes.

5. Put the form in cold water. Fill the basin with water and lower the mold into it after a slight cooling. Be careful - moisture should not get on baking, on the contrary, it will deteriorate.

6. Use silicone or detachable forms, they allow you to minimize the sticking of the cake. The first do not need to be lubricated with oil or sprinkled with flour.

A mote that gets into the eye can cause pain and tears, and in order to see it and immediately remove it, you need to try hard. However, some methods allow you to remove it without special labor.

You will need

• - boiled warm water;
• - a large saucer;
• - rubber syringe or pipette.

Instruction

1. extraction foreign body from the eye depends on its origin. If it is a grain of sand, or a huge particle of dust, then it is allowed to try to remove the mote from the eye independently with the support of a simple and affordable way- washing.

2. Pour into any container with warm boiled water. And then fill it with a syringe or pipette. Take a horizontal position with your head thrown back, or throw your head back powerfully in a standing position.

3. With the fingers of one hand, move the upper eyelid away from the cornea of ​​​​the eye, and with the other hand, insert all the liquid into the “pocket” that has formed. When the liquid enters, look down, and then turn your head to the inner corner of the eye so that the water flows out along with the mote. Blink often.

4. In the same sequence, only in a standing position, rinse the eye between the lower eyelid and the cornea. When the liquid enters, look up, and then also tilt your head to the inner corner of the eye so that the water completely comes out. If necessary, flush several times until the sensation of a foreign body in the eye ceases.

5. If there is no pipette or syringe on hand, use a different method to remove the mote from the eye. Dial warm water(if not boiled, then tap water) into any medium-depth container. Lean over it so that the eye is completely immersed in water. Then often blink them in the water. If, when blinking, the feeling of the presence of a mote does not go away, move the upper and lower eyelids alternately and blink as well.

6. Occasionally, after the removal of the mote from the eye, lacrimation or a feeling of irritation of the conjunctiva continues for some time. In order to quickly eliminate these unpleasant sensations, wash your eyes with a strong tea solution for at least 3 days. The tannins contained in it contribute more to the rapid recovery of the mucous membrane of the eye.

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Note!
If washing the eye does not give a result, consult a doctor, because in some cases there is an introduction of a foreign body into the cornea of ​​\u200b\u200bthe eye.

Fruit pastry is an impeccable dessert, not cloying, but rather cloying. cook english pie from Yulia Vysotskaya with plum or make puff option British charlottes. Serve it for tea, and few will have the strength to refuse delicious treats with a delicate aristocratic aroma.

English plum pie according to Yulia Vysotskaya's recipe

Ingredients: - 300 g of frozen or fresh plums; - 200 g of flour; - 4 chicken eggs; - 180 g of butter; - 1 tbsp. sugar; - 1 tsp. baking powder and vanilla sugar; - a pinch of salt; - vegetable oil; - 1.5 tbsp. powdered sugar; - 400 g of ice cream. Do not melt the butter in the microwave or on the stove, on the contrary, the dough will be hefty thick. Remove plums from freezer. Leave butter at room temperature 40 minutes to soften. Mix it with sugar in a deep bowl and beat with a whisk or mixer. Mash the eggs with a fork in a separate bowl, add them to the oil mixture and beat again. Add 4 tablespoons flour mixed with baking powder, and vanilla sugar and salt. Stir in the remaining flour, bringing the dough to a consistency thick sour cream. Preheat oven to 180oC. Wash the plums, remove the stones and cut the whole fruit into quarters. Lubricate the baking dish with vegetable oil with a culinary brush, pour the dough into it and level it reverse side tablespoon. Arrange the plum pieces on top, placing them skin side down and lightly pressing into the base of the pie. Cook an English pie for 40 minutes. Sprinkle pastries powdered sugar and cut into pieces. Serve them with scoops of ice cream.

Apple pie in English from Yulia Vysotskaya

Ingredients: - 250 g of puff yeast-free dough; - 2 tbsp. flour; - 2 yellow or green apples; - 80 g butter; - 2 tsp. sugar; - 1/3 tsp cinnamon; - 2 tbsp. apricot jam. Defrost the dough, place it on a floured table and roll it out to such a size that it is possible to cut a circle with a diameter of 23-26 cm (depending on the size of your form). Put a suitable plate on top and cut off excess slices of dough with a sharp knife. Sprinkle the form with flour, place a layer of dough on it and pierce it with a fork in several places. To maintain an impeccable harmony of tastes, take sour-sugary apples for the recipe, say, Semerenko or Granny Smith. Preheat oven to 200oC. Cut the apples into thin longitudinal slices, removing the cores from them. Lay the fruit slices overlapping, forming two circles. Coat them evenly with sugar, cinnamon and cut into thin strips. butter. Bake the cake for 25 minutes on the lowest shelf oven. Shift ready dessert on a thick dish and pour over warmed jam.

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Greek meat pie is prepared in one hour. It turns out hefty delicious pie, your family will appreciate the excellence of the fruits of your labors!

You will need

• For four parts:
• – puff pastry- 1 kg;
• - minced meat - 500 g;
• - cheese - 300 g;
• - feta cheese - 300 g;
• - a bunch of dill;
• - a bunch of parsley;
• - a bunch of green onions;
• - two eggs;
• - two bulbs.

Instruction

1. Fry everyone chopped meat until ready.

2. Then fry two onions separately, add to the minced meat. Then add grated cheese, cheese, chopped fresh herbs and raw chicken eggs.

3. Unroll the roll of puff pastry. Lay half on a baking sheet, place on top meat stuffing, cover with the 2nd half of the dough. Seal the edges, pierce with a fork several times, brush with egg on top.

4. Put in the oven. Cook for approximately 30 minutes at 190 degrees. The Greek meat pie should turn golden.

Helpful advice
If the cheese is too salty, you can not salt the filling for the pie.

Of course, the butter and nuts that make up the recipe do not make it one hundred percent dietary ... But are you going to eat every pie at once? True, I warn you, it will be very difficult to resist!

You will need

• Compound:
• - 170 g of butter;
• - 40 g of sugar;
• - 6 eggs;
• - 100 g of chopped hazelnuts;
• - 200 g of poppy;
• - 130 g of sugar;
• - 260 g of frozen blueberries;
• – 85 g blueberry jam;
• - 3.5 sheets of white gelatin.

Instruction

1. We take out the butter from the refrigerator first, so that it softens. We heat the oven to 160 degrees. After that, beat the butter with 40 g of sugar until white. We separate the eggs into whites and yolks. One at a time without stopping beating butter oil, add yolks to it.

2. In a separate container, beat the whites to peaks with 130 g of sugar. Mix chopped nuts and poppy seeds and mix with proteins. Carefully, so that the proteins do not fall off, mix both mixtures and pour into the prepared form. We bake for an hour. Let it cool completely.

3. Soak gelatin according to the instructions. Grind blueberries with a blender, add jam. Heat the gelatin (but do not boil) and mix with the blueberry mass. Pour the jelly over the cooled cake and refrigerate until set. Happy tea!

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This delicious dessert will appeal not only to children, but also to adults.

You will need

• - 3 bananas
• - 3 tbsp. butter,
• – 50 g walnuts,
• - 1 tsp baking powder for flour
• - 400 g flour,
• - 1 tsp baking soda,
• - 250 g of sugar,
• - salt to taste,
• - a pinch of cinnamon
• - 180 g of granulated sugar,
• - 250 g banana puree,
• - 2 eggs,
• - a third of a glass sunflower oil,
• - third glass of milk,
• - a pinch of vanilla.
• For caramel icing:
• - 2 tbsp. Sahara,
• - 2 tbsp. butter,
• - 2 tbsp. thick cream.

Instruction

1. First you need to heat the oven to 175 degrees. rectangular shape for baking it is necessary to grease with butter.

2. Put the sugar evenly on the bottom of the mold, top with a layer of chopped nuts.

3. After that, put the butter and put the mold in the oven for 8 minutes.

4. After that, you need to mix everything until a homogeneous mass at the bottom of the mold.

5. Lay sliced ​​bananas on top. Mix all dry ingredients.

6. Add the remaining ingredients and beat everything until smooth.

7. Pour batter over bananas and place in oven for 1 hour. Later, remove the cake from the oven, cool, then remove from the mold.

8. For the glaze, put all the ingredients in a small saucepan and put on fire.

9. Bring to a boil and cook for 2 minutes, stirring constantly until uniform consistency. After that, remove from heat and let it brew for a couple of minutes, after which pour the pie with this caramel.

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Tip 7: How to make Grated Blueberry Jam Pie

Grated pies are a genuine and very appetizing delicacy. It is not difficult to prepare, but brings a lot of pleasure.

Ingredients needed to make the grated pie:

- eggs - 2 pcs.

- butter or margarine - 240-250 gr

- flour - approximately 400 gr

- sour cream - 65-70 gr

- sugar - 180-200 gr

- baking powder - 10 gr

- blueberry jam (thick) - approximately 1-1.5 cups

Preparing the Grated Jam Pie:

1. Cool softened margarine with sugar.

2. After that, add eggs and sour cream.

3. Mix baking powder with flour and gradually add this mixture to margarine, eggs and sour cream.

4. Place the resulting dough in the refrigerator for about an hour.

5. After an hour, take out 3/4 of the dough (leave 1/4 in the refrigerator for now).

6. Roll out the dough and place on a baking sheet, folding the edges up (sides).

7. Top the dough with jam.

8. Rub the remaining slice of dough on a huge grater over the jam (it is allowed to cut it primitively finely).

9. grated pie will be ready in 35-40 minutes if baked at 180 degrees.

10. It is allowed to fantasize with fillings as desired, apply fresh fruits and berries or all kinds of preserves and jams.

The grated pie turns out to be easily unforgettable appetizing and will surely please everyone who tries it.

Note!
A sticky dough may indicate an incorrect temperature during cooking. Check the recipe carefully before placing the cake in the oven.

Helpful advice
Invariably process the mold before pouring the dough into it. It can be vegetable oil, flour, or both. Tissue paper also helps to avoid sticking.

Does it really not stick? What about silicone molds? And who to look for?

Discussion

I have a bunch of silicone molds in my purchase Na * doba
And mats for baking / rolling dough in the offer

I have a "needle" mat, it is convenient to make chips in it, which stick to ordinary ones. I took it here. at Elenchi in purchase, it seems.

Yep, I found you! What kind of things are you showing? Well, after all, you can’t immediately rush to fulfill them, there’s already a cupcake in the oven ... uh ... though I didn’t have enough baking powder, but we’ll see what happens.

Hello everybody! Girls, I read below ku-Uchu recipes about making cupcakes and now I'm wondering, has anyone cooked them in a silicone mold? I would be very grateful to hear your opinion on this.

Discussion

I have silicone molds. Very comfortably. But you need to consider one important thing, because. the form is flexible and if the dough is liquid, then you need to put it in the oven on something (I put it on a baking sheet, and then in the oven, or in a frying pan) and carefully.
Nothing ever burns or sticks. One of the forms with a corrugated bottom is obtained beautiful drawing.
But, nevertheless, despite the assurance in the annotation that "the cooking time may be reduced," I noticed the opposite reaction, it bakes longer.

And the holders are cool ... but I have never seen them in the store or in the joint venture.

I have many such forms, even today I bought another one :) I really like to bake in them. Different manufacturers and Spanish and Czech and Chinese. Everything is perfectly baked and not only, I make jelly and aspics in them (you can also freeze)
It is better to buy high forms with a metal holder (I have only seen it on the Internet so far) often people complain that the product blurs in high forms, so you need to give rigidity to the form

I have now baked delicious muffins according to the recipe kuzkina_mama. And since I am very remotely familiar with baking, I had some difficulties. I baked them in julienned cocottes for lack of molds (is it very criminal?), and after baking it was very difficult to take them out. Cocotte makers were previously lubricated with vegetable oil. I now think that I would not have pulled out of cupcake molds at all. What to do in such cases?

Girls, hello! I ask for advice from the experienced: I bought silicone molds for cupcakes. I baked twice in them, proven recipes that I made in the usual forms. Both times they failed! Maybe there is a secret? If possible, advise your recipes in silicone molds :)) Thank you in advance!

True, I baked it only once, but I think the second time it will be the same (((I pre-lubricated the form with vegetable oil a little completely, but the bottom of the cake was still burnt. The temperature was 180 degrees. I have an electric stove. I put it in a preheated oven. Now I snouted in the internet infu, someone wrote that it is necessary in the cold ..... And how is it right?

Discussion

We have already written about putting it higher and an additional baking sheet. Cupcakes are placed in a hot oven. Also try to put a container of water down. Somehow it bakes better with it.

put in cold or hot, it does not depend on the form, but on the type of dough.
1. no need to lubricate silicone molds with oil, it is even written in the instructions for them!
2. because silicone is thinner than ceramic, etc., then place it higher than others and place an empty metal baking sheet on the lower level of the oven
everything wants to burn with me, because my magic oven heats only from below, burns much less with a baking sheet

In the annex from my purchase of DO * mostr * oy there are several pieces of cast aluminum cupcake molds. I have not seen analogues yet. Forms are heavy, thick-walled. This allows for perfect baking. Forms are not cheap, but they are worth it. BIG SHOP OF MY PURCHASES [link-1] 53824 Pro Cast Quartet Cupcake Tray 31cm 31cm Aluminum Cast 54348 Basket Cake Tray Aluminum Cast 56548 Nordic Ware 6 Cupcake Tray Maple Leaves 6 Cupcake Tray Nordic Ware...

I choose silicone molds for my mother and mother-in-law as a gift. The stores have an extremely small selection, and you don’t really run around with a small child. I want to buy online. Which firm is better? I saw BEKKER, REGENT, TESCOMA. The shape needs to be tight. Interested in the usual round and square shapes. I've seen it with metal stands. Are these coasters actually comfortable? Thank you in advance!

Discussion

I've had Teskoma for about 7 years, I probably don't use it often, but I'm quite satisfied.

I have several REGENT bought on occasion in Auchan. Nothing sticks, there is no foreign smell during cooking. What does dense mean? I have small cake pans that are thin, but it still comes out just right. Here is a large round one for a cupcake - that one is denser.

Girls, you inspired me, thank you very much, I cook everything according to the recipes, it turns out delicious .. Thanks for the Tsvetaevsky pie, special thanks to arbi, and to everyone who answered and suggested interesting ideas. And I realized that I don’t have a form where to bake a cake. I think what to buy, I have one with a removable bottom, if the thin dough leaks, I didn’t really like it, I see there are silicone molds. Tell the "great chefs" in what form you bake and how to choose a decent one.

L. cocoa powder 1/2 tsp. baking powder 1/2 tsp. soda Equipment: Heart-shaped molds and parchment paper liners for them Deep saucepan Mixer with paddle attachment Strainer Mixing bowl Measuring jug Silicone spatula or wooden spoon Preheat the oven to 160 °C. Invest paper molds into the recesses of the cake pan. Place the chocolate, milk and half of the sugar in a deep saucepan. Stirring occasionally, bring to a boil. Using an electric mixer fitted with a paddle attachment, beat the butter with the remaining sugar until the mixture is light...
... The biscuit is ready if it springs when pressed and the edges easily separate from the mold. You can also check the biscuit by piercing it in the center with a toothpick - it should not leave traces of dough. When the biscuit is ready, let it stand for 15 minutes. Once it has cooled down a bit, take it out of the mold and cool completely on a wire rack. Wrap the biscuit for storage parchment paper, and on top with foil. Leave overnight in a dry cool place. This biscuit can also be frozen. If wrapped well, it can keep in the freezer for up to 3 months. royal icing Glaze made from powdered sugar and fresh or dried egg white, - os...

If you want to get closer to the popular confectionery- Bake walnut amaretti meringues. And just to please loved ones with the original and fragrant pastries possible by preparing unusual cupcake with fruits. Caramel Banana Cake The main secret of this cupcake brown sugar. During baking from sugar, butter and fruit juice a very tasty fragrant syrup is formed. Instead of bananas, you can use apples, pears, peaches or mangoes. Just put fruit slices in the bottom of the mold instead of bananas. But if the fruit is too juicy, the syrup may be too much. Also note: the cake must be inverted onto a plate while it is still hot, as the cooled fruits in the syrup can simply stick to the fo...
... Cut each banana into three pieces along. Put the prepared bananas in a mold on the sugar mixture so that the bottom is completely covered with them. Put the dough on top and tap the mold well on the table so that later there are no voids in the cupcake. Bake at 170°C for 50 minutes. Remove the cake tin and cut off the top by running a knife along the edge of the tin. Invert the hot cake onto a plate. Lemon Amaretti These crunchy little biscuits are a traditional Italian treat, reminiscent of the familiar macaroons. To make the almond flavor bright and rich, 2-3 bitter almond kernels are usually added to the dough. We cannot find bitter almonds, and therefore I advise ...

Pour in carrot dough grappa, add beaten yolks and mix everything. Beat egg whites with a mixer until fluffy. Stir 1/4 of the beaten egg whites into the batter. Then, in two steps, introduce the remaining proteins and, turning the bowl in one direction and working towards it with a spatula, knead the dough. Line a springform pan with parchment paper, grease it with butter and spread the batter evenly. Bake the cake in a preheated oven for 40 minutes. Such a pie also works well on the basis of beets. Instead of hazelnuts, almonds and walnuts. Ready pie can be covered lemon glaze or powdered sugar, or you can serve it with whipped cream. From the book "Ssoboyki" ...

Share your secret please. How to grease the molds so that the pudding from the bottom falls out easily and does not stick. PS. Packed pudding. I made it many times, it was very tasty, but in the family circle I had to eat it out of molds (I have sockets for jam). And now we need to prepare for the guests.

Homebaked bread in the oven - with herbs and other fillings
... There are five classic cuts: one longitudinal in the center and two at an angle on the sides of the central one, but you can do it your way. For 3-4 cakes Opara 180 g wheat flour premium 140 g water 0.5 tsp dry yeast Mix yeast with flour. Pour in water. Knead the dough with a wooden spoon or silicone spatula. Cover the bowl with clingfilm and leave the dough to ferment for 2-3 hours. Dough Whole dough 320 g whole wheat flour 170 g water 8 g salt 1 tbsp. mixtures provencal herbs(marjoram, oregano, thyme, tarragon, lavender) 0.5 tsp dry yeast 100 g cheese (optional) Dissolve the salt in the water. Into a bowl of flour...
...Cool the cakes on the wire rack. How to create steam in the oven? When preheating the oven, heat with it a small metal dish, flat and wide - for example, a small cast iron skillet. Put the bread in the oven, pour about a glass of boiling water into the pan and quickly close the door. After the time indicated in the recipe, remove the pan with the remaining boiling water so that the crust can harden and brown. bread sticks grissini although they are made from bread dough, in fact, grassini (grissini) is not bread, but a snack. Their main feature- spicy additives, and you can take almost any dough. Grissini fly away with a bang - at least for beer, at least for soup, at least for barbecue in nature. Great option for buffet...

The dish cooked in it acquires a special taste and aroma. Each time before use, the dishes and the lid must be immersed in a container of cold water for 10 minutes. After that, you can put food in it, tightly close the lid and put in the oven, gradually heating. You can cook in such dishes at a temperature of 225-250 ° C from 35 to 55 minutes. Ready meal remove from oven and serve. Earthenware has lower mechanical strength and thermal resistance compared to porcelain, but with proper care can last quite a long time. The most common mistake is improper faience washing. Under no circumstances should these dishes be washed. hot water, only thermal ...
...Faience must be handled very carefully so as not to break off pieces from it. To increase the strength, faience dishes should be hardened once a year. For this purpose, it is placed in a deep container, poured with cold water that does not contain lime, the water is slowly heated, bringing it to a boil, and then boiled for 1/4 hour. Another hit is flexible baking pans. They come in a variety of sizes, colors, and configurations, allowing cakes to be baked without greasing fats, and the food won't burn in the oven or microwave. In addition, the same molds can be used both for dough and for making jelly, marmalade, chocolate, mousses, aspic. Silicone withstands temperatures from - 60 to +280 degrees. T...

Discussion

It’s hard for us to choose dishes, since ordinary Chinese dishes given out for high quality and expensive. On the advice of my friend, I bought VARI cookware, a Pietra 24 cm frying pan model, a very convenient and high-quality frying pan. The bottom is thickened up to 6 mm with a silicone heat-resistant coating, internal coating from titanium compounds, so the coating is not scratched. The purchase is very satisfied.

You will need for 5 servings: 40 g oatmeal 200 g cottage cheese 1 egg 3 tbsp. l. honey a pinch of salt 40 g dried cranberries Grind in a blender cereals. With the motor running, add cottage cheese, egg, honey and a pinch of salt. Turn off blender and add cranberries. Divide the curd-oat mass into 5 silicone molds. Place the molds in the steamer for 20 minutes. I serve this soufflé with cranberry jelly as a sauce. If you do not have a double boiler, tender souffle-shaped curds can be cooked in the oven in a water bath (setting molds in a baking sheet with water). They can also be quite unsweetened. curd flans Weekend for late...
...Crush the crackers along with the nuts in a blender. Pour the nut cracker flour into a baking dish, add about 70 ml (or more) of water and mix to make a very thick paste. Spread it with your hands along the bottom, forming the sides. Remove the form with the base in the refrigerator. Before baking, all products for the filling cottage cheese casserole take them out of the fridge ahead of time to bring them to room temperature. Preheat the oven to 150°C. Put the strained cottage cheese into a blender, add eggs, peeled and chopped bananas, zest and honey or syrup, beat until smooth. Pour the banana-curd mixture over the crust. Put in the oven for 45-50 minutes. Ready casserole cool and carefully remove from the mold, cool ...

More Dyukanov's recipes (useful for life :)).

BUZHENINA WITH MUSHROOMS [link-1] 1 kg of chicken fillet, 0.5 kg of champignons, pieces of dry paprika, pepper, salt to taste, a few cloves of garlic. cut into small pieces chicken fillet. My mushrooms, cut them not very finely. Mix meat, mushrooms, seasonings, paprika and garlic, stir vigorously so that everything mixes properly. We pack all this in a heat-resistant sleeve, tie it tightly and do not pierce it. We put in the oven for 40-45 minutes, the temperature is about 170 *. You yourself will feel...

Discussion

MIMOSA EGGS WITH TUNA
[link-1]
4 eggs,
1 can of tuna
3 tsp liquid curd 0%
2 tsp mustard

Boil hard boiled eggs. Let cool.
Cut each in half. Take out the yolks. Set aside 4 squirrels.
In a bowl, crush 4 yolks and 4 proteins with a fork, add cottage cheese, mustard and mix well.
Crumble in a separate bowl canned tuna and add a few drops of vinegar.
Take whole squirrels and stuff them egg mixture then top with tuna.

CHICKEN BREAST MUSS
[link-1]
1 chicken breast
1 egg
0.5 cups of milk
salt and pepper.

1 chicken breast cut into pieces and grind with a blender until smooth, add 1 egg, about 0.5 cups of milk, salt and pepper. Blend again with a blender.
Put the resulting homogeneous mass into silicone, ceramic or metal molds for a cake or cocotte maker.

You can bake in the oven, but I prefer the mousse cooked in a double boiler - it is softer and more juicy.

Crockery for the oven. PoLe's blog on 7ya.ru

I don't use the oven very often - maybe 1-2 times a week. I have 2 glass molds, regular baking sheets and portion pots. I thought, maybe progress has stepped far forward and I'm missing something? I periodically look at silicone molds in stores, but I still won’t buy it, although I’m curious :) Please take part in a survey about oven dishes - I want to understand what is most popular with local chefs. Poll from user Field What utensils do you use to cook ...

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I have the same wide. I do not regret that I bought it, because thing is universal. And I bake pies, and meat, and casseroles, fry-cook-steam in it. not a single pie burned in it. I'll share the goulash in it.

French Apple Pie "Tatin"

To prepare French apple pie"Tatin" will need a glass of flour, 0.5 packs of butter, salt, water, 2 yolks, a kilogram of apples, honey, cinnamon.
For the dough, chop the butter into pieces and mix with flour, add 2 yolks and water for a binder, leave the dough in the refrigerator.

Melt 100 g of honey in a hot frying pan, add cinnamon for flavor and nutmeg, lay out the chopped apples. When the apples are fried, throw the rolled dough on top, tuck in the edges and pierce with a fork so that the dough does not swell. Put the pan in the oven heated to 180 degrees for 40 minutes.

Cover the pan with a plate and turn over.

For oven-microwave-baking, etc. And small, and medium and large. Some kind of horror is sold in Auchan (((Thanks

Beat eggs, yolks and sugar until fluffy. Add the butter and chocolate to the beaten eggs, gently add the flour, mix. Grease the baking dish with butter and sprinkle with flour. form test at half height. Put to bake in a hot oven (170-200 ºС) for 7-8 minutes. Let the cupcakes cool. White chocolate Melt in a small bowl and sprinkle on each cupcake. Lightly smear the drops over the surface. Dark chocolate melt. Roll up a small bag of baking paper, cut off ...

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To add flavor or special taste to shortbread dough add sugar, lemon peel or crushed nuts. In shortcrust pastry, part of the flour can be replaced with starch. pies from shortcrust pastry should be removed from molds chilled. Do not open the oven door during the first 20 minutes of baking. Before adding raisins to the dough, it must be rolled in flour. The yolk should be rubbed with granulated sugar before the formation of foam. Salt is always added to flour only when the dough has already fermented. Pies that are sprinkled with powdered sugar are also smeared with butter - it gives them a pleasant aroma. Pyro...

I took silicone baking molds from the joint venture. But there was an idea to use them for making soap on NG gifts. Do you think they will wash off the soap later? Can it be used for baking? Maybe someone has experience?

Easy baking, namely cookies, is of strategic importance on the eve of the New Year. Firstly, children love the process of making cookies - for them it is part of the holiday. Second, sweets home production you can make a lot...
...Heat the oven to 180°C. Line a baking dish with cling film so that it hangs over the edges. Fill out the form regular test and place in the freezer for 10 minutes. Then lay out colored dough and put it back in the freezer. Lifting the edges of the film, remove the dough from the mold, put it on a board and cut it into 3 parts, then every third - across 1 cm strips. Twist them into bundles and lay them on a baking sheet. Bake cookies for 11-13 minutes. Dip the cooled cookies into chocolate, sprinkle with candy crumbs ....

It seems to me that I am using the silicone baking dish incorrectly, because. ready product pulled out badly, pieces remain inside. First, I brush it with butter and dust it with flour or breadcrumbs (whatever is available) before pouring the dough into it. Secondly, I take out of it ready cupcake right after taking it out of the oven. But it turns out that the product, equally finished on all sides, is removed with defects, one edge will definitely stick. Maybe the problem is that the cupcake...

I want to open the purchase of these baking dishes. We already bought them a year ago, now we will again)) By the way, the price has become much lower. By color scheme also just what it is. Temperature regime: - 40/+230 °С Made in China. All goods are certified. Does not require lubrication. Easy to wash. In order to remove the pastries, simply turn the mold inside out. Everything is very simple)) Also suitable for cooking any other dishes (casseroles, mashed potatoes, meat) Large mold External...

I love all my silicone molds!

I have these. By the way, there is also an instruction, it is written that it is possible in gas ovens... A! there is still a big one. I like. especially small ones... pulling out and washing is a pleasure :-)) as I remember metal - brrr...
there is also a metal detachable form. I also consider it essential.
well, 3 rectangular metal baking sheets for all occasions :-)
Good luck!