Doesn't it really stick? What can you say about silicone molds? And who should I look for?

Discussion

I have a bunch of silicone molds in my Na*doba purchase
And mats for baking/rolling out dough in the offer Large extension of frying pans, molds, silicone

I have a “needle” mat, it’s convenient to make chips in it, which stick to regular ones. I took it here. Elencha has it in stock, it seems.

Yeah, I found you here too! What kind of things are you showing?! Well, you can’t help but immediately rush to do them, there’s already a cake in the oven... uh... really, I didn’t have enough baking powder, but we’ll see what happens.

Hello everybody! Girls, I read a bunch of recipes below about making cupcakes and I’m wondering if anyone has prepared them in a silicone mold? I would be very grateful to hear your opinion on this matter.

Discussion

I have silicone molds. Very comfortably. But you need to take into account 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 on a frying pan) and carefully.
Nothing ever burns or sticks. One of the molds with a grooved bottom turns out to be beautiful drawing.
But, nevertheless, despite the assurance in the annotation that “cooking time may be reduced,” I noticed the opposite reaction, it takes longer to bake.

And the holders are cool... but I’ve never seen them either in a store or in a joint venture.

I have a lot of these molds, I even bought another one today :) I really like baking in them. There are different manufacturers, Spanish, Czech and Chinese. Everything bakes perfectly and not only, I make jellies and jellies in them (you can also freeze them)
It’s better to buy tall shapes with a metal holder (I’ve only seen it on the Internet so far) people often complain that in tall shapes the product blurs, so you need to stiffen the shape

I just baked delicious muffins according to kuzkina_mama’s recipe. And since I am very vaguely familiar with baking, I had some difficulties. I baked them in julienned cocotte makers for lack of molds (is this very criminal?), and after baking it was very difficult to remove them. The cocotte makers were previously greased with vegetable oil. I'm thinking that I wouldn't be able to get it out of the cupcake tins at all. What to do in such cases?

Girls, hello! I'm asking for advice from the experienced: I bought silicone muffin molds. I baked them twice, using proven recipes that I made in regular forms. Both times they weren't baked! Maybe there is some secret? If possible, please recommend your recipes in silicone forms :)) Thanks in advance!

I actually baked it only once, but I think the second time will be the same (((I pre-greased the pan with a little vegetable oil, 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’ve been digging on the Internet info, someone wrote that you need it in the cold..... What is the correct way?

Discussion

We’ve already written about placing it higher and adding an additional baking sheet. The cupcakes are placed in a hot oven. Also try placing a container of water down. Somehow it’s better to bake with her.

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

In the annex from my purchase BEFORE * most * there are several pieces of cast aluminum muffin tins. I haven't seen any analogues yet. The forms are heavy and thick-walled. This allows you to make your baked goods perfect. The forms are not cheap, but they are worth it. Offer LARGE ACCESSORY FROM MY PURCHASES [link-1] 53824 Mold for 4 cupcakes Pro Cast "Quartet" 31cm cast aluminum 54348 Mold for muffins "Lukoshko" cast aluminum 56548 Mold for 6 muffins Nordic Ware " Maple leaves"Mold for 6 muffins Nordic Ware...

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

Discussion

I’ve had Teskoma for probably 7 years now, although I don’t use it often, but I’m quite happy with it.

I have several REGENT, bought for the occasion in Auchan. Nothing sticks, there is no foreign smell during cooking. What does dense mean? My small muffin tins are thin, but they still turn out just right. Here is a large round one for the cake - that one is denser.

Girls, you inspired me, thank you very much, I cook everything according to the recipes and 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 didn’t have a mold in which to bake the pie. I’m thinking about what to buy, I have one with a removable bottom, if the batter leaks, I didn’t really like it, so I see there are silicone molds. Tell the “great cooks” what form you bake in and how to choose a worthy one.

L. cocoa powder 1/2 tsp. baking powder 1/2 tsp. baking soda Equipment: Heart-shaped molds and parchment paper liners for them Deep mixer saucepan with paddle attachment Sieve Mixing bowl Measuring jug Silicone spatula or wooden spoon Preheat the oven to 160 °C. Invest paper molds into the recesses of the muffin pan. Place the chocolate, milk and half the sugar in a deep saucepan. Stirring occasionally, bring to a boil. Using an electric mixer fitted with a paddle attachment, beat the butter and remaining sugar until lightly...
...The sponge cake is ready if it springs back when pressed and the edges easily separate from the pan. You can also check the sponge cake by poking it in the center with a toothpick - there should be no traces of dough left on it. When the cake is ready, let it sit for 15 minutes. Once cooled slightly, remove from pan and cool completely on a wire rack. To store, wrap the cake in parchment paper and top with foil. Leave overnight in a cool, dry place. This cake can also be frozen. If wrapped well, it can be stored in the freezer for up to 3 months. Royal icing Icing made from powdered sugar and fresh or dry egg white, - os...

If you want to get closer to popular confectionery products, bake nut meringues amaretti. And just to please your loved ones with original and fragrant pastries you can by preparing an unusual fruit cupcake. Caramel Banana Cake Main secret this cupcake - in brown sugar. When baking from sugar, butter and fruit juice it turns out very tasty flavored syrup. Instead of bananas, you can use apples, pears, peaches or mangoes. Just place fruit slices in the bottom of the pan instead of bananas. But if the fruit is too juicy, there may be too much syrup. Also note: the cake must be turned out onto a plate while it is still hot, as the cooled fruit in the syrup may simply stick to the cake...
...Cut each banana into three pieces lengthwise. Place the prepared bananas in the pan on top of the sugar mixture so that the bottom is completely covered. Place the dough on top and tap the pan well on the table so that there are no voids in the cake later. Bake at 170°C for 50 minutes. Remove the cake pan and cut off the top by running a knife along the edge of the pan. Turn the hot cake over onto a plate. Lemon Amaretti These small, crispy cookies are a traditional Italian treat, reminiscent of the familiar almond cakes. To make the almond aroma bright and rich, 2-3 kernels of bitter almonds are usually added to the dough. You can't find bitter almonds here, and that's why I advise...

Pour the grappa into the carrot dough, add the beaten yolks and mix everything. Beat the whites with a mixer into a fluffy mass. Stir 1/4 of the beaten egg whites into the dough. Then add the remaining whites in two additions and, turning the bowl in one direction and working towards it with a spatula, knead the dough. Line a springform pan with baking paper, grease it with butter and distribute the dough evenly. Bake the pie in a preheated oven for 40 minutes. This pie also works well with beets. Instead of hazelnuts, almonds and walnuts. The finished pie can be coated with lemon glaze or powdered sugar, or served with whipped cream. From the book "Murders"...

Share your secret, please. How to grease the molds so that the pudding falls out easily and does not stick. PS. Pudding from a ready-made bag. I made it many times, it was very tasty, but with my family I had to eat it out of the molds (for me these are jam sockets). Now we need to cook 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 each side of the central one, but you can do it your own way. For 3-4 flatbreads 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 film and leave the dough to ferment for 2-3 hours. Dough All dough 320 g premium 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. In a bowl with flour...
...Cool the tortillas on a wire rack. How to create steam in the oven? While preheating the oven, heat a small metal dish with it, flat and wide - for example, a small cast iron frying pan. Place the bread in the oven, pour about a glass of boiling water into the pan and quickly close the door. After the time specified in the recipe, remove the pan with the remaining boiling water so that the crust can harden and brown. breadsticks grissini Although they are made from bread dough, essentially grissini is not bread, but a snack. Their main feature is the savory additives, and you can use almost any dough. Grissini fly away with a bang - whether for beer, soup, or barbecue in nature. Great option for the buffet...

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

Discussion

It’s difficult for us to choose dishes, since ordinary Chinese dishes are passed off as high-quality and expensive. On the advice of my friend, I purchased VARI brand cookware, the Pietra 24 cm frying pan model, a very convenient and high-quality frying pan. The bottom is thickened to 6 mm with a silicone heat-resistant coating, the internal coating is made of titanium compounds, so the coating is not scratched. I am very pleased with the purchase.

Needed for 5 servings: 40 g oatmeal 200 g cottage cheese 1 egg 3 tbsp. l. honey pinch of salt 40 g dried cranberries Grind in a blender cereals. Without turning off the engine, add cottage cheese, egg, honey and a pinch of salt. Turn off blender and add cranberries. Spread the curd-oat mixture into 5 silicone molds. Place the molds in a steamer for 20 minutes. I serve this soufflé with cranberry jelly as a sauce. If you don’t have a double boiler, tender soufflé-like curds can be cooked in the oven in a water bath (placing the molds in a baking tray with water). They can be completely unsweetened. cottage cheese flans On weekends for late...
... Grind the crackers along with the nuts in a blender. Pour the nut cracker flour into a baking dish, add about 70ml (or more) water and mix to form a very thick paste. Distribute it with your hands along the bottom, forming sides. Place the pan with the base in the refrigerator. Before baking, all ingredients for filling cottage cheese casserole remove from the refrigerator in advance to bring them to room temperature. Preheat the oven to 150°C. Place the strained curd into a blender, add eggs, peeled and chopped bananas, zest and honey or syrup, beat until smooth. Pour the banana curd mixture onto the crust. Place in the oven for 45-50 minutes. Ready casserole cool and carefully remove from the mold, cool...

More Dukan recipes (useful for life :)).

BAUZHENINA 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. Wash the mushrooms and chop them not very finely. Mix the meat, mushrooms, seasonings, paprika and garlic, stir vigorously so that everything is thoroughly mixed. We pack all this in a heat-resistant sleeve, tie it tightly and do not pierce it. Place in the oven for 40-45 minutes, temperature about 170*. You yourself will feel...

Discussion

EGGS "MIMOSA" 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 one in half. Remove the yolks. Set aside 4 egg whites.
In a bowl, crush 4 yolks and 4 whites 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 egg whites and stuff them egg mixture, then place the tuna on top.

CHICKEN BREAST MOUSSE
[link-1]
1 chicken breast,
1 egg
0.5 glasses 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. Beat with blender again.
Place the resulting homogeneous mass into silicone, ceramic or metal cake pans or cocotte makers.

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

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

I don't use the oven too often - maybe 1-2 times a week. I have 2 glass molds, regular baking trays and portioned pots. I started thinking, maybe progress has come a long way and I’m missing something? I periodically look at silicone molds in stores, but I still can’t buy them, although I’m curious :) Please take part in a survey about cookware for ovens - I want to understand what is most popular among local chefs. Poll from user Pole What utensils do you use to cook...

Discussion

I have the same wide shape. I don’t regret that I bought it, because... a universal thing. I bake pies, meat, and casseroles, fry, boil, steam in it. Not a single pie was burnt in it. I'll share some goulash in it.

French apple pie "Tatin"

For cooking French apple pie"Tatin" will require a glass of flour, 0.5 sticks 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 binding, 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 out dough on top, tuck the edges in and pierce with a fork so that the dough does not swell. Place the frying pan in an oven preheated 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. In Auchan some kind of horror is for sale(((Thank you

Beat eggs, yolks and sugar until fluffy. Add butter and chocolate to beaten eggs, carefully add flour, mix. Grease baking pans with butter and sprinkle with flour. dough the mold to half height. Place in a hot oven (170-200 ºС) for 7-8 minutes. Let the cupcakes cool. White chocolate Melt in a small cup and drizzle onto each cupcake. Lightly spread the drops over the surface. Dark chocolate melt it. Roll up a small bag of baking paper, cut the...

:)

To add flavor or special taste sugar is added to the shortbread dough, lemon zest or crushed nuts. In shortbread dough, some of the flour can be replaced with starch. Pies from shortcrust pastry should be removed from molds when cooled. Do not open the oven door during the first 20 minutes of baking. Before adding raisins to the dough, they need to be rolled in flour. The yolk should be ground with granulated sugar until foam forms. Salt is always added to flour only when the dough has already fermented. The pies, which are sprinkled with powdered sugar, are also greased with butter - it gives them a pleasant aroma. Pyro...

I took silicone baking molds from SP. But the idea came up to use them to make soap for NG gifts. Do you think they will wash off the soap later? Can it be used for baking? Maybe someone has experience?

Simple baking, namely cookies, is of strategic importance on the eve of the New Year. Firstly, children adore the process of making cookies - for them it is part of the holiday. Secondly, sweets home production you can cook a lot...
...Preheat the oven to 180°C. Line a baking dish of size 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 post it colored dough and put it back in the freezer. Lifting the edges of the film, remove the dough from the mold, transfer it to a board and cut into 3 parts, then cut each third across into 1 cm strips. Twist them into ropes and place 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... the finished product is pulled out poorly, pieces remain inside. First, I grease it with butter and sprinkle with flour or breadcrumbs (whatever I have on hand) before pouring the dough into it. Secondly, I take it out of it ready-made cupcake immediately after taking it out of the oven. But it turns out that the product, which is 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 purchased them a year ago, now we will do it again)) By the way, the price has become significantly lower. The color scheme is also just what we have. Temperature: - 40/+230 °C Made in China. All products are certified. Does not require lubrication. Easy to clean. To remove the baked goods, simply turn out the pan. Everything is very simple)) Also suitable for preparing any other dishes (casseroles, purees, meat) Large mold External...

I couldn't be happier with all my silicone molds!

I have these. By the way, there are instructions there, it says that you can gas ovens... A! there is still a big one. I like. especially the small ones... taking them out and washing them is a pleasure :-)) as I remember the metal ones - brrrrr...
There is also a metal springform. I also consider it an essential item.
Well, and 3 rectangular metal baking sheets for all occasions :-)
Good luck!

Homemade pies can turn a housewife into a true chef in the eyes of her loved ones. But it happens that the cake desperately refuses to get out of the mold. In order to stretch it out without losing its appearance, you can use several techniques.

Instructions

1. Leave the cake in the pan until completely cooled. Firstly, do not rush to remove the pan from the oven immediately after it turns off. Always leave it in for 15 to twenty minutes. This way you will save the cake from settling. Secondly, put the pie on the table and forget about it for at least 30 minutes. Once cooled down, or better yet completely cooled, the pie miraculously comes away from forms without leaving any slices on its sides.

2. Cover the cake with a dry towel, placing it on a wet one. When removing the pie from the oven, do not place it on the table or cutting board, and onto a towel pre-moistened with cold water. It is advisable not to squeeze it at all. Wrap a wet towel around the bottom or sides forms, cover with dry on top. After 15 minutes you will be able to easily pull the cake out forms .

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

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

5. Place the form in cold water. Fill a basin with water and lower the mold into it after it has cooled slightly. Be careful - moisture should not get on the baked goods, otherwise it will spoil.

6. Use silicone or detachable forms, they allow you to reduce the sticking of the cake to a minimum. The first ones do not need to be greased with oil or sprinkled with flour.

A speck 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 difficulty.

You will need

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

Instructions

1. Removing a foreign body from the eye depends on its origin. If it is a grain of sand or a huge particle of dust, then you can try to remove the speck from the eye independently using a simple and accessible method - rinsing.

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

3. Using the fingers of one hand, move the upper eyelid away from the cornea of ​​the eye, and with the other hand, introduce all the liquid into the resulting “pocket”. When liquid enters, look down, and then turn your head to the inner corner of your eye so that the water flows out along with the speck. Blink frequently.

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

5. If you don’t have a pipette or syringe at hand, use another method to remove the speck from your eye. Take warm water (if you don’t have boiled water, then tap water) into any medium-deep container. Bend over it so that your eye is completely immersed in the water. Then blink them often in the water. If the feeling of the presence of a speck does not go away when blinking, move the upper and lower eyelids alternately and also blink.

6. Occasionally, after removing the speck from the eye, lacrimation or a feeling of irritation of the conjunctiva continues for some time. To quickly eliminate these unpleasant sensations, rinse your eyes with a strong tea solution for at least 3 days. The tannins it contains promote rapid improvement of the eye mucosa.

Video on the topic

Note!
If rinsing the eye does not work, consult a doctor, because in some cases a foreign body penetrates into the cornea of ​​the eye.

Fruit pastries are an impeccable dessert, not cloying, but quite cloying. Prepare English pie from Yulia Vysotskaya with plum or make puff version British-style charlottes. Serve it for tea, and few will have the strength to refuse tasty treat with a subtle aristocratic aroma.

English plum pie according to the recipe of Yulia Vysotskaya

Ingredients: - 300 g frozen or fresh plums; - 200 g flour; - 4 chicken eggs; - 180 g butter; - 1 tbsp. sugar; - 1 tsp. baking powder and vanilla sugar; - a pinch of salt; - vegetable oil; - 1.5 tbsp. powdered sugar; - 400 g ice cream. Do not melt butter in the microwave or on the stove, otherwise the dough will be very thick. Remove the plums from the freezer. Leave the butter at room temperature for 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 butter mixture and beat again. Add 4 tablespoons of flour mixed with baking powder, and also vanilla sugar and salt. Stir in the remaining flour, bringing the dough to a consistency thick sour cream. Preheat the oven to 180oC. Wash the plums, remove the seeds and cut the entire fruit into quarters. Grease a baking dish with vegetable oil using a pastry brush, pour the dough into it and smooth it out reverse side tablespoon. Arrange the plum pieces on top, placing them skin side down and pressing them lightly into the base of the pie. Cook English pie for 40 minutes. Dust the pastry with powdered sugar and cut into slices. Serve them with scoops of ice cream.

Apple pie in English from Yulia Vysotskaya

Ingredients: - 250 g puff pastry yeast 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 you can cut out a circle with a diameter of 23-26 cm (depending on the size of your mold). Place a suitable plate on top and cut off any excess dough with a sharp knife. Sprinkle the pan with flour, place a layer of dough on it and pierce it with a fork in several places. To maintain an impeccable harmony of flavors, use sour-sugary apples for the recipe, say, Semerenko or Granny Smith. Preheat the oven to 200oC. Cut the apples into thin lengthwise pieces, removing the cores. Arrange the fruit slices overlapping each other to form two circles. Coat them evenly with sugar, cinnamon and butter cut into thin strips. Bake the cake for 25 minutes on the lowest shelf oven. Rearrange ready dessert Place on a thick plate and top with warmed jam.

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

You will need

• For four beats:
• – 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 onions.

Instructions

1. Fry everyone chopped meat until ready.

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

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

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

Helpful advice
If the cheese is very salty, you don’t have to add salt to the pie filling.

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

You will need

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

Instructions

1. Take the butter out of the refrigerator first so that it softens. Preheat the oven to 160 degrees. After this, beat the butter with 40 g of sugar until white. Separate the eggs into whites and yolks. One at a time, without ceasing to beat butter oil, add yolks to it.

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

3. Soak gelatin according to instructions. Grind the blueberries in a blender, add jam. Heat the gelatin (but do not boil) and mix with the blueberry mixture. Pour the jelly onto the cooled cake and refrigerate until set. Have a nice tea party!

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This tasty 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 sugar,
• – salt to taste,
• – a pinch of cinnamon,
• – 180 g granulated sugar,
• – 250 g banana puree,
• - 2 eggs,
• – a third of a glass of sunflower oil,
• - a third of a glass of milk,
• – a pinch of vanilla.
• For caramel glaze:
• – 2 tbsp. Sahara,
• – 2 tbsp. butter,
• – 2 tbsp. thick cream.

Instructions

1. First you need to heat the oven to 175 degrees. A rectangular baking dish must be greased with butter.

2. Place sugar evenly on the bottom of the mold and a layer of chopped nuts on top.

3. After this, add the butter and place the pan in the oven for 8 minutes.

4. After this you need to mix everything until homogeneous mass at the bottom of the form.

5. Place chopped bananas on top. Mix all dry ingredients.

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

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

8. To make the glaze, place all ingredients in a small saucepan and place on heat.

9. Bring to a boil and cook for 2 minutes, stirring continuously until smooth. After this, remove from heat and let it brew for a couple of minutes, then pour this caramel over the pie.

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Tip 7: How to make pie with blueberry jam

Grated pies are an authentic and delicious delicacy. It's easy to prepare and brings a lot of pleasure.

Products needed for making grated pie:

– eggs – 2 pcs.

– butter or margarine – 240-250 g

– flour – approximately 400 g

– sour cream – 65-70 g

– sugar – 180-200 gr

– baking powder – 10 g

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

Preparation of grated jam pie:

1. Grind softened margarine with sugar.

2. After this, 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 it on a baking sheet, folding the edges up (sides).

7. Spread jam on top of the dough.

8. Rub the remaining slice of dough on a huge grater on top of the jam (you can roughly chop it into small pieces).

9. The grated pie will be ready in 35-40 minutes if you bake it at 180 degrees.

10. You can use your imagination as desired with fillings fresh fruits and berries or all kinds of preserves and jams.

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

Note!
Sticky dough may indicate incorrect cooking temperatures. Check the recipe carefully before placing the cake in the oven.

Helpful advice
Always process the mold before pouring the dough into it. It can be vegetable oil, flour, or both. Pastry paper also helps prevent sticking.

Recipe for Apple Saved
...l. apple jelly Melt the butter in a small saucepan. Pour the flour into a bowl, pour in the melted butter, break the egg, add 150 ml of water and knead the dough. Roll the dough into a ball. Preheat the oven to 210°C. Generously butter the pan. Place the dough into the mold, first rolling it out with a rolling pin or stretching it with your hands. Sprinkle with half the specified amount of sugar. Peel the apples, cut into quarters, remove the core and cut into thin slices. Place the apples on the surface of the dough in a fairly dense layer. Using a teaspoon, spread on top apple jelly and sprinkle with the remaining sugar. Bake for 30 minutes. This pie can be served as...

Easter 2016: Easter cottage cheese recipe and bulgur pie
...Boil it in water for a few minutes to remove the bitterness. Cover a baking sheet with parchment. Dry the skins and distribute them evenly on the baking sheet. Sprinkle with powdered sugar on both sides per 200 g citrus peel- 50 g of powdered sugar. Dry for about 30 minutes at 50 degrees, turn over and dry for another 30 minutes. For sand base beat the butter until smooth, add powdered sugar and beat until white. Add the eggs one at a time, beating well, and then add the flour. Knead the dough and divide it into 2 parts, one slightly larger than the other. Place in the refrigerator for 20 minutes. For the filling, add bulgur water 1:2, bring to a boil and cook for about 15 minutes....

Pour over the remaining olive oil. Place bay leaf. Preheat the oven to 180°C. Cover the baking sheet with a lid or foil and place in the oven. Simmer covered for 40-50 minutes. If the liquid evaporates quickly, add water. 10 minutes before the end of cooking, remove the lid to allow the vegetables to brown. Greek Spinach and Feta Pie (Spanakopita) For classic recipe you will need this pie the finest dough filo - buying it now is not a problem. But you can use the spinach and feta filling with other doughs to suit your taste. You can also substitute frozen spinach in this recipe. Ingredients: Filo dough - 12 pcs. Fresh spinach (leaves) - 1 kg Dill...
...In a bowl, mix spinach, crumbled feta, dill, parsley, finely chopped green onions and eggs. Season well with salt and pepper. Preheat the oven to 180°C. Grease a baking dish with a diameter of 20 cm with olive oil. Grease a sheet of dough with olive oil and place in the pan. Repeat to make six layers. Next, place the filling on top of the dough and smooth it out. Make six more layers of dough, brushing them with olive oil. Bake the pie until cooked and golden brown, 30-40 minutes. Loukoumades donuts in honey syrup Sweet Lenten...
...If the honey has thickened, melt it in a water bath. You can water the donuts honey syrup(dilute honey in hot or warm water, add a little lemon juice). Roll small balls from the risen dough. Pour sunflower oil into the pan. Boil. Drop the dough balls into the hot oil. Fry until golden brown, turning. Remove the finished donuts from the oil and place on a plate covered with a paper napkin (to absorb excess oil). Drizzle with melted honey or honey syrup. Sprinkle with sesame seeds. From the book "Delicious"...

Pie. Blog of user Raquel Meller on 7ya.ru

Ingredients: For the dough: 3 eggs; 1 tbsp. kefir; 1/5 tbsp. flour (so that the dough is like pancakes); 1 tsp. salt; 1 tsp. quench soda with vinegar. For filling: 300 g canned champignons; 300 g grated cheese; 1 tbsp. boiled rice, until half cooked; 300 g minced meat, fried with onions; 300 g frozen green beans. Method of preparation: 1. Cover the mold with baking paper. 2. Place the layers one by one: champignons, grated cheese, boiled rice, minced meat and beans. 3. Prepare the dough. 4. Fill...

Layer cake is a changeover.

LAYER CAKE-UPSIDE CAKE I highly recommend trying this pie, you won’t regret it!!! Ingredients: For the dough: 3 eggs, 1 tbsp. kefir, 1-1 1/5 tbsp. flour (so that the dough is like pancakes), 1 tsp. salt 1 tsp. quench soda with vinegar or 2 tsp. baking powder. Preparation: Be sure to line the pan with baking paper so that the cheese remains on the pie. Lay in layers: - canned champignons 300 gr. - grated cheese 300 g, - boiled rice 1 cup (can be half cooked), - minced meat 300 g (together with onions...

More Dukan recipes (useful for life :)).

BAUZHENINA 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 the chicken fillet into small pieces. Wash the mushrooms and chop them not very finely. Mix the meat, mushrooms, seasonings, paprika and garlic, stir vigorously so that everything is thoroughly mixed. We pack all this in a heat-resistant sleeve, tie it tightly and do not pierce it. Place in the oven for 40-45 minutes, temperature about 170*. You yourself will feel...

Discussion

So, I take a steak, immerse it in brine - the main thing is that the amount of salt and time are calculated correctly - and then cook it in a slow cooker at a temperature of 60ºC. If needed beautiful crust, then I quickly fry it, turning the meat on the other side every 15 seconds so as not to dry out the top layers. —You have such a scientific, such a conscious approach! But there probably aren’t very many culinary specialists who are ready for this... - No, now there are more and more people who are ready to study and immerse themselves in this whole science. They understand perfectly well that today this is not the explanation - “because my grandmother did it that way.” And grandma could...
...If before everyone aspired to be an actress, now girls know that you can cook a delicious dish, take a beautiful photograph - and they will applaud you and say that you are great. A person is designed this way, he wants approval, recognition, he wants to feel significant - and it’s great that people find all this by blogging. Sometimes, however, in the culinary environment this takes on very aggressive forms. I'm amazed when people start insulting each other if someone fry or bake something wrong. Although now it seems to me that it has begun to subside. In general, I’m interested in being present on the Internet, I’m ready to communicate there, but I’m not technically advanced enough - but I’d like to learn. With mother Anzhelika Yakovlevna at the celebration of her 90th...

Apple and Bavarian roses caramel mousse– in an unusual pancake cake
...It’s better to cook in small batches to keep the slices intact. Remove the slices from the syrup and place them along the edge of the plate so that the syrup flows towards the center. Now we form the roses. We wrap one slice, two more around it, then three more, and 5 more slices. We bend the edges of the last slices, giving the appearance of a flower. Remove the cake from the mold, remove the film and turn it over onto a plate (the bottom will become the top). Place roses on top. Decorate with mint leaves. Place in the refrigerator until serving. Keep refrigerated. Enjoy your tea!...

Sprinkle the bottom of the pan with nuts. Place the dough with apples into the pan, smooth it out so that the apple slices are distributed evenly, and place in the oven for 40 minutes. While the cake is baking, prepare the coating: cream the butter and sugar, add the egg and mix. Remove the pie from the oven, brush it with the prepared mixture and return it to the oven for another 15 minutes. Those who are counting calories can simply sprinkle large sugar crystals on the surface of the cake. Cool the cake in the pan on a wire rack for 15 minutes. After this, running a knife along the perimeter of the pie, turn it over onto the board and again onto the plate. The quality of the dough for this pie, as well as any pancake dough, only improve...

Delicious pies - quickly! 5 winter recipes: with meat, fish...

Pour about half of the batter into the pan. Spread the filling over the dough. Cover the filling with the remaining dough, spreading it with the convex side of a spoon. Bake the pie for approximately 30 minutes. The surface of the finished pie will become dense and golden, and there will be no traces of dough left on a wooden splinter inserted into the center of the pie. Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan. Serve hot or warm. Cretan Olive Roll Olives are one of my favorite foods. And when I was treated to a pie stuffed with olives, I realized that I wouldn’t leave without the recipe! Because everything about him is unusual and beautiful: and crumbly dough on orange juice, and filling. With a glass of cold white wine - just...
...Spread a sheet of baking paper the same size as the baking tray on your work surface. Roll out the dough onto it into a rectangle measuring approximately 20x35 cm. Distribute the filling across 2/3 of the dough in width. Cover the filling with a loose third of the dough and fold again. Turn the roll seam side down and knead to a thickness of 7 cm. Grease the surface of the roll with milk and sprinkle with sesame seeds. Place the paper with the roll onto a baking sheet. Bake the roll for about 1 hour until nicely golden brown. Cool the roll on a wire rack. Cut the cooled roll into slices 2 cm wide. Serve with sauce. To prepare the sauce, mix finely chopped green onions with sour cream and season with salt and pepper. From the book "52 Pies"...

If the dough is too wet, place a piece of parchment paper on it and roll it straight through the paper. To add aroma or special taste, vanilla sugar, lemon zest or crushed nuts are added to the shortbread dough. In shortbread dough, some of the flour can be replaced with starch. Shortcrust pastry pies should be removed from the molds when cooled. Do not open the oven door during the first 20 minutes of baking. Before adding raisins to the dough, they need to be rolled in flour. The yolk should be ground with granulated sugar until foam forms. Salt is always added to flour only when the dough has already fermented. Pies that are sprinkled with powdered sugar...
...It’s better not to cut a hot pie. But if this is necessary, you need to heat the knife in hot water, quickly wipe and cut. If the pie filling is runny, add 2-3 tablespoons of crushed crackers or starch. The baked pies are allowed to cool in the same room where they were baked. It is easier to remove the cake from the mold if you hold it on a wet towel. To check the readiness of the pie, lightly press the pie with your finger; if the dimple immediately disappears, the product is ready. Salty fillings from meat, fish, mushrooms are not suitable for sweet dough; salty dough cannot be prepared for sweet fillings. To keep the cake fresh longer, add vegetable oil to the dough....

I was baking a biscuit and looked online for some questions. I found a list with very useful and necessary information about baking. I am sharing with you!

The sponge cake is ready when it becomes soft and easily pulls away from a wooden skewer.

The sponge cake will not fall off if, after baking, you turn it over onto a wire rack and let it cool without removing it from the pan.

The sponge cake must be removed from the mold when it has cooled, and pies made from yeast dough after baking are immediately laid out and cooled without a mold.

The sponge cake will not dry out if you put a cut apple in a cardboard box with it.

Baking paper will not warp if you grease the baking tray with oil, and then place the paper on it and press it.

In a single-crust pie, fold the edges of the dough to prevent the filling from leaking out. In a two-layer pie, the raised edges are sealed together. To achieve a simple edge, lift the edges of the dough evenly around the perimeter of the pan, flush with it. Dip the tines of a fork into the flour and gently press in a circle around the inside of the dough. (This can also be done with the rounded part of a spoon). To make a simple scallop, lift the edge of the dough 1 to 1.5 cm around the side of the pan. Grasp the outer rim of the pie with your right hand. Pull the dough towards the center of the pie index finger, pressing away from the center of the pan with your left thumb to create a V-shape. Repeat this step along the entire edge of the pie.

IN berry pies There should not be too much filling - the pie will turn out wet and the juice will flow. Five large apples or a glass of berries are quite enough for one pie. It is recommended to sprinkle the finished cake with powdered sugar.

When baking pies in the oven, the tops sometimes bake faster than the bottoms and may burn. To prevent this from happening, the top of the pie must be covered with paper soaked in water.

Products should be baked on evenly greased baking sheets, sheets, or molds, otherwise the products will stick to them.

The baked product should be kept on a baking sheet or in a mold until it cools, only then taken out and decorated.

Baking will acquire golden color, if 10 minutes before readiness, grease it with a small amount of warm milk.

A tall sponge cake is usually cut into 2-3 layers lengthwise. The baked biscuit needs to cool completely. Make cuts on the sides of the biscuit with a knife. Take a thick thread, fold it in half, insert it into the notches, cross the ends of the thread in front of you and pull them in different directions. Then the cake will be cut evenly.

A hot dough product should be filled with cold syrup, and a cooled dough product should be filled with hot syrup.

It is better not to cut a hot pie. But if you still need to do this, it is recommended to hold the knife in hot water, and then quickly wipe and cut.

Ready-made flour products made from yeast dough should not be left on baking sheets for a long time, as this will cause the bottom crust of the products to become wet and acquire the smell of the metal sheet.

The finished cake cannot be immediately taken out into the cold, as it may settle due to a sharp temperature change.

To bake a frozen pie, preheat the oven. Unwrap the pie, place the pan or pan with the pie on a baking sheet and cut holes in the top crust (if the pie has two layers). Bake the pie undefrosted, adding 15-20 minutes to the baking time indicated in the recipe.

To freeze a baked cake, cool it completely after baking and wrap it tightly in cellophane. If frozen, it can be stored for up to three months. Thaw at room temperature for 30 minutes. Unwrap the cake and bake it for 30 minutes in an oven preheated to 180°C.

To prepare a variety of puddings, casseroles and dough products, use either special forms, or pots and deep frying pans. In order for the finished product to have a beautiful, evenly fried surface, not stick to the mold and not deform when removed from it, the mold must be lubricated with an even layer of fat. The most suitable fat for lubricating molds is odorless fat - pork fat. rendered lard, refined vegetable oil or ghee.

In order for the cakes to come out of the mold well and easily, it must be greased with cold butter and sprinkled with flour.

The oven must be preheated for 10-15 minutes before placing dough products in it.

If the oven is installed desired temperature, do not open the cabinet door frequently until full readiness baked product.

If ready pie stuck to the baking sheet, you need to hold the baking sheet over steam or wrap it in a damp towel for a few minutes.

If the cookies burn during baking, you need to cool them, then run a fine grater over them several times and sprinkle powdered sugar on top.

If the cake in the oven begins to burn on one side, you need to place a bowl of water under the baking sheet.

If the cake does not come out of the mold, place it in cold water for a few seconds or hold it over steam.

If the cake is stuck to the pan, take a string and run it under the cake.

If the soufflé is in the oven, do not open the door. Otherwise, the soufflé will fall under the influence of the air flow.

If the dough burns in the oven, place a fireproof bowl with water in it.

If the dough has risen but the oven has not yet warmed up, you can stop the dough from rising by covering it with well-moistened paper.

Freezing not yet baked fruit pies saves them fresh taste. Prepare the fruit filling as usual, adding an extra spoonful of thickener for each pie. Cover the pie with the second layer, but do not cut any holes in it. Wrap the pie in cellophane and freeze. In this form, the pie can be stored for up to three months.

Dried cookies will become soft again if you put them in an airtight jar and add a piece of apple.

Dough products must first be greased with butter and then sprinkled with sugar, and not vice versa, otherwise the sugar will dissolve and be absorbed into the butter.

The baked pie should not be immediately removed from the mold; you need to let it cool slightly. But you can’t leave it on the baking sheet for a long time - this makes the cake moist and smells like iron.

The baked dough is easier to remove from the mold if it is cooled slightly.

The quality of a baked product can be determined by its weight: the lighter, the better baked.

The cake crust should not be baked at high temperatures, as it will burn on top and the middle will remain raw; Bake at a moderate temperature, preheating the oven.

The crackers will stay crisp if you put them in an airtight container and put them in the refrigerator.

You can only fill cakes with thick, cooled cream. Cocoa powder is added to the chocolate buttercream along with vanilla powder at the end of whipping.

Don’t be afraid to deviate from the strict recipe, experiment; If some components are missing, try replacing them with others.

No need to grease the baking sheet with oil. butter dough- It is better to moisten the sheet with water. In order for the dough to bake better, there is no need to roll it out over the entire area of ​​the sheet.

Do not put the crust in a hot oven, otherwise it will be hard on the outside and raw on the inside. Preheat the oven, but do not heat it, bake the cake over low heat. Place the finished cake on a wet, cold towel without removing it from the mold, and it will easily come out of the mold. Do not take the cake out into the cold - it may settle.

Do not put the pie in the oven immediately - let it rise for 15-20 minutes. It will rise and become more magnificent. After that, lubricate it raw egg and bake.

Do not slam the oven door - the cake may settle.

Do not brush the edges of puff pastry products with egg - they will harden during baking and the dough will not rise.

Never try new recipe on the eve of the holiday, because something may not work out, and then you will be disappointed. It’s better to try the recipe you like in advance, and if everything works out, you can safely bake for guests.

Adds a special shine to baked goods egg yolks. You need to grease the dough evenly with a soft brush so as not to wrinkle the product and so that the grease does not drip onto the sheets.

The dough must be completely proofed before baking; if the proofing is not complete, it does not rise well, and products made from it do not bake for a long time.

Allow the cake to cool before cutting. If this is not possible, then you need to warm the knife in hot water, wipe it and quickly cut the pie.

The cake can be easily removed from the mold if it is immediately placed on a wet cloth from the oven.

The pie can be decorated in an original way with scraps of dough. Shape the scraps, roll out the dough again and cut it using decorative notches various shapes. Brush the rim of the pie plate, or the top crust if the pie has two layers, with beaten egg or water and arrange the dough shapes nicely, pressing them lightly.

The pie will not burn if you place a sheet of coarse salt sprinkled on it under the baking sheet with the dough.

Pies will not dry out for a long time if you keep them in a clay dish covered with a napkin.

A potato cut in half and placed on a fork can be used as a brush for greasing the pan when baking pancakes.

Donuts and pies are best fried in this mixture: 30% lard, the same amount of beef and 40% vegetable oil.

Before putting the pie in the oven, you need to let it rise for 15-20 minutes, then brush with egg white.

When baking airy cookies(meringue) you must place a sheet of clean paper on the baking sheet.

When baking flour products with fillings containing a lot of moisture, in the initial period the oven door needs to be opened slightly to allow the steam accumulated in the cabinet to escape.

When baking pies, grease the pan and sprinkle with semolina. This way the dough will not stick to the walls, and when it is baked, it will easily move away from the mold.

When preparing a soufflé, grease only the bottom of the mold. The walls of the mold can only be greased up to the middle of the height, otherwise the soufflé will fall off.

Cut pie will stay fresh longer if you store it in a container with a slice of apple.

The crumbly cake is easy to cut by dipping a knife into boiling water for a minute.

Sweet dishes always complement lunch or dinner; they should not cause feelings of oversaturation.

The soufflé is best cooked in a water bath. It turns out especially tender.

The soufflé increases greatly in volume. Therefore, the form must be filled to 3/4 of the height.

The soufflé increases in volume well if you put a small pan of water in the oven along with the soufflé.

Cut the warm fluffy cake with a hot knife - then it will not wrinkle. You can use a thick thread or fishing line: taking it with both hands, carefully separate the desired piece.

The dough will bake better if you leave voids around the pie on the baking sheet.

Flour products will have a beautiful golden brown crust if you brush them with beaten egg or yolks 5-10 minutes before baking. This should be done with a soft brush and very carefully so as not to wrinkle the products.

Packed in packs and boxes confectionery stay fresh for a long time.

Bread will stay fresh longer if you put a slice of apple in the bread bin. Bread and rolls can also be kept fresh longer by keeping them in the freezer.

Stale pies and bread can be refreshed by moistening them with water and warming them in the oven.

To ensure that the biscuit is easily removed from the mold, it is recommended to line the bottom and sides with parchment.

To ensure that the top and bottom crusts of the baked pie are soft, you need to place it on a soft napkin and cover it tightly on top. If the crust of the pie is very dry, you need to put it on a damp napkin and cover it with a dry one on top.

In order not to grease the pan when baking pancakes, you need to pour a little vegetable oil into the prepared dough and mix (one tablespoon of oil per 2 kg of dough).

To determine the readiness of the dough without removing the product from the oven, just stick a thin wooden match into the dough and immediately remove it; If there is dough on the match, it means the product is not baked yet.

To refresh dried buns or cookies, you need to put them on a baking sheet and sprinkle them with water, or dip them in milk for a second, then place the baking sheet on a large vessel with water and put them in the oven for a few minutes. Under the influence of steam, the products will become as fresh. You can dip the buns in milk and place them in a slightly heated oven.

To keep the cake soft and fluffy, while it is still hot, cover it with a thick cloth.

To make the pie delicious, do not open the oven for the first 15 minutes.

To prevent the pie with cottage cheese from settling after baking, you need to carefully remove it from the oven and cut it 2 cm deep around the perimeter of the mold.

To prevent pies from drying out, it is better to store them in a clay dish, covered with a napkin, or in a plastic bag.

In order to avoid swelling and tearing when baking kulebyak and rolls, the product must be pierced in 2-3 places.

So that when preparing kulebyaki with two or three types of fillings, the bottom layer on the inside does not turn out wet, you must first put a less wet filling on the dough, and on it a more juicy one - meat, fish or mushroom - seasoned thick sauce. For this purpose, the dough under the minced meat and sometimes they put very thin pancakes, baked from unleavened dough.

To cut a hot pie, you need to first hold the knife in hot water and quickly wipe it off.

To layered cake With fruit filling Better baked, you need to pierce the bottom layer of dough in several places.

To prevent the dough from burning when baking in the oven, you need to pour a little salt under the pan.

To find out if the cake is ready, you need to stick a wooden stick into it. If the stick is dry, the pie is ready.

The cake will definitely stick to the pan unless you use a recipe with high content fat or do not line the baking sheet with paper in advance. A little patience and intelligence will help you solve this problem, but you can also resort to other methods of removing the cake.

Steps

Lift up the pie

Using a rounded knife, loosen the cake from the pan around the edges. Use a palette knife if you have one, or substitute a thin butter knife. Place a knife vertically between the edge of the pie and the baking sheet, then press down firmly. Gradually slide a knife around the circumference of the cake to loosen the edges from the pan. Do this as close to the edge as possible so that as little of the cake as possible remains on the baking sheet.

• You should try other methods first if the pie is timed to special occasion, since this leads to minor damage to it.
• If the cake is burnt around the edges, separate it with a sawing motion so that you can easily remove it later. You may have to go around the edges four or five times.

1. Separate the bottom of the cake using a flexible silicone spatula. Press the spatula against the edge of the pan just as you did with the knife. But this time, push the spatula deeper as you move around. This should be enough to separate the base of the cake from the pan.

   • Do not try to force the cake out if it is firmly stuck. Use one of the following methods.
   • You can use a pizza peel instead of a silicone one. Rinse it with hot water first, as the heat and moisture will help the cake release better.

2. Dump the cake onto a serving plate. Place a large plate on top of the pie. Hold them tightly together and carefully turn them upside down. Shake lightly to release cake.

   • You can also invert it onto a wire rack. Place something to catch the crumbs.
   • If you damage your pie, skip to the section of the article that describes the process for repairing it.

3. Tap the bottom of the pan. Tap the base to loosen the cake. Hold the cake directly above the plate and at a 45% angle. If this doesn't work, turn the pan over and hit it on the countertop.

   Leave the cake upside down for a while. If the cake doesn't budge, you may be able to do just fine once the pan has cooled. Invert the pan onto a plate and cross your fingers.

   Roll the cake or use a spatula as a lever (not recommended). In most cases, you should try one of the methods listed below. If you don't have time or opportunity, you can remove the pie by using force. Please note that this will usually result in damage to the product.

   • Hold the cake with your hands or a spatula while you shape the pan.
   • and/or Use a rounded knife to pry the cake. This time you need to hold the knife at an angle, towards the center of the cake, to separate the base.

   Apply heat, steam or cold

   1. Pour hot water into a deep tray. The tray should be wide enough to accommodate your pie pan. Cover its bottom with a layer of 6 mm of hot tap water.

      • If you don't have a container that size, soak a kitchen towel in hot water and wrap it around the base of the pan.

   2. Place the cake pan in a container of water. The heat will expand the metal pan slightly, allowing it to move away from the edges of the cake. To do this, leave the pan in the water for a few minutes. Try to remove the pie using the above methods.

      Try steaming the cake. The steam humidifies the air and “lifts” your cake, which helps you get it out. Boil water in a small saucepan or kettle and then pour into a mug. Place the mug and pie pan in the microwave, cupboard, or other enclosed space. Leave it there for a few minutes and then try to remove the pie again.

      • The microwave oven has the right volume to hold the steam. Don't turn it on.

   3. Place ice on the pie pan. Turn the baking sheet upside down and cover the pie. Place a bowl of ice on the base of the pan and leave it there for a few minutes. Then try to remove the pie using the methods described earlier.

      Freeze the pie. Allow the cake to cool completely at room temperature for an hour. Freeze it for six hours. This will reduce the chance of the cake breaking and also make it easier to remove from the pan. Run a butter knife around the circumference of the pie to release the edges from the pan, even if you have already done this before freezing. Turn the mold upside down and tap the base to achieve the desired result.

   How to fix a broken pie

   Cut off the burnt layer. If the pie is burnt, carefully cut off that portion with a pie knife or large bread knife. Don't try to correct a crooked pie line by cutting off part of it again. This action will most likely crumble your cake. Fill the damaged area with glaze as described below.

   Add small pieces to the base of the pie. If a few pieces break off, stick them to the bottom of the pie. If your cake is moist enough, they will hold up fairly well, especially if it's still hot.

   1. Cover small damaged areas with icing. Take the frosting and spread it over the surface of the cake. The mixture will fill all the holes and smooth out any jagged edges.

      • Liquid icing very fluid, so the layer will be too thin and will not cover all the imperfections.

   2. Glue all the cake pieces together using frosting. To recreate a completely destroyed cake, you will need a very sticky frosting that can stick all the pieces together. you can use caramel glaze, dulce de leche or try this recipe:

      • Mix 1 cup condensed milk, 3 teaspoons (15 ml) cocoa powder and 2 teaspoons (10 ml) butter.
      • Cook the ingredients over medium heat, stirring constantly. Stop the process when the consistency becomes thick and sticky.
      • Let glaze cool to room temperature; it will thicken even more after it sits for a while.
      • Assemble the pie pieces into as close to a perfect shape as possible. Cover their surface and all joints with a generous layer of glaze.
4. Run a palette knife under any cookies or biscuits that are stuck to the baking sheet. If this does not help, put the pan back in the oven for 30-120 seconds and try again after a while.