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 forms. 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 pre-lubricated 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 The glaze, made from powdered sugar and fresh or dried egg whites, is...

If you want to get closer to the popular confectionery products— bake amaretti nut meringues. You can simply please your loved ones with original and aromatic pastries by preparing an unusual fruitcake. Caramel Banana Cake Main secret this cupcake - in brown sugar. During baking, sugar, butter and fruit juice form a 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. Ready pie can be topped with lemon glaze or powdered sugar, or you can serve it 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. mixture of 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. Grissini breadsticks Although they are made from bread dough, in essence, 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 of cold water for 10 minutes. 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. Remove the finished dish 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 a pinch of salt 40 g dried cranberries Grind the oatmeal in a blender. Without turning off the engine, add cottage cheese, egg, honey and a pinch of salt. Turn off blender and add cranberries. Place the curd and oatmeal 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, remove all ingredients for filling the cottage cheese casserole 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"

To prepare French apple pie "Tatin" you will need 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 V shortbread dough add sugar lemon zest or crushed nuts. 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. 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 it can be used in gas ovens... ah! 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!

Soft and at the same time quite durable material, silicone is excellent for creating dishes and other kitchen utensils, which housewives can use every day. Silicone baking molds have become especially popular. But the problem is that not everyone knows how to use silicone mold.

Silicone baking molds are very simple and easy to use. Yes, they have their disadvantages over traditional rigid forms. But there are also a lot of advantages in silicone molds. But first, let's talk about the silicone material itself, and why it has become so popular.

Many people don't want to use silicone baking pans because they think they are hazardous to their health. But in reality this is not so, because for the manufacture of kitchen utensils they use silicone, which does not contain harmful substances . Similar silicone is also used in medicine for the production of implants. But it’s still better to buy products good companies, which use platinum rather than other chemicals as a catalyst in the production of silicone. Basically, silicone is an inert material, so when heated it does not emit various harmful substances.

Silicone is used not only for making baking molds, but also for other kitchen utensils. It is used to make spatulas, tassels, scoops and coasters for dishes. Silicone molds can withstand temperatures from -40°C to +240°C. Therefore, they are ideal not only for baking cakes or muffins, but also for freezing ice in them.

Let's tell you in more detail, how to use silicone baking pan. Soft silicone molds will last you for 5 years, provided you use them correctly. Since silicone is a very soft material, you can fold your mold so that it doesn't take up much space in your cabinet. Don’t worry, the shape will not be deformed, but will immediately return to its original form when you take it out. next time.

Many housewives are interested in the question of whether to grease a silicone mold with oil before baking dough? The baking pan only needs to be greased once. before the very first preparation of dough in it. Don't forget to wash it with a soft cloth first. detergent your mold to remove process dust from it. In the future, you will no longer need to grease the baking dish.

Silicone molds can be used in both electric and gas ovens. In both cases, do not let the edges of the pan come into contact with the walls of the oven. If you bake your dish in a gas oven, do not place the pan close to the flame to avoid damaging it. Silicone molds cannot be used for cooking on gas or electric burners.

There are also several secrets on how to bake in a silicone mold. Dough in silicone molds bakes much faster than in classic metal ones. Therefore, you will need to reduce the baking time. When your baked goods are ready, remove them from oven and let it cool a little right in the mold. After just 5 minutes you can take out your ready-made baked goods from the form.

It is very easy to remove baked goods; all you need is tilt the form on its side. Ready dough It will fall out of the mold itself without the slightest effort on your part. If the baked goods cannot be removed, you can pick them up from the side with a special silicone or wooden spatula. Do not use a knife or other metal objects under any circumstances if you do not want to damage your silicone mold. The soft silicone mold is very easy to clean, because nothing sticks in it. Wash the silicone mold only with mild detergents. The use of any abrasive products is unacceptable.

As you can see, there are many advantages to using silicone molds. But it’s also worth remembering that forms also have their drawbacks. Silicone molds are very soft, so raw dough They are poured into them when the mold is already on the baking sheet. The filled baking dish is moved on a baking sheet, wire rack or microwave stand..

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 baking sheet.

   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. Give the cake an hour to cool completely. room temperature. 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

      1. 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.

      2. 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.

      3. 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 frosting, 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.
         • Palette knife or butter knife
         • Flexible silicone spatula or pizza paddle.
         • Tray
         • Warm water
         • Washcloth
         • Make sure the cake doesn't stick next time. The easiest way is to grease the mold. a small amount oil or baking spray. Coat the pan with a thin layer of flour, shaking the pan until completely coated, then discard any excess. Grease the remaining unfilled areas with oil and sprinkle with a pinch of flour.
         • 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.

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 pull it out without loss for 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 cake from the oven, place it not on the table or cutting board, but on 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 your eye independently with the help of simple and accessible way– washing.

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. Dial warm water(if not boiled, then tap water) into any medium-depth 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.

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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 people will have the strength to refuse a tasty delicacy 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 without yeast; - 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 pie for 25 minutes on the lowest shelf of the oven. Transfer the finished dessert to a thick dish and pour over the 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, place the meat filling on top, 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 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. Grated pie will be ready in 35-40 minutes if you bake it at 180 degrees.

10. You can use your imagination with fillings as desired, use 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 temperature conditions when cooking. 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.

Easy to store, easy to clean, convenient to remove finished products, no need to worry about burning - silicone molds meet all these requirements. An additional advantage is the relatively low price when compared with ceramics. However, this material also has disadvantages, which can only be avoided with making the right choice and use.

How to use a silicone baking pan

The convenience of this material has captivated almost all housewives: silicone products can be stored very compactly, folded several times - this does not deform them. They are also easy to clean, no scrubbing required. You can remove food without any problems by simply turning the “dish” inside out, even if it is a fragile cake. Baking in a silicone mold is prepared faster than in a metal one: for comparison, a tall sponge cake with a diameter of 25 cm is baked in 40 minutes versus the usual hour. However, you need to use such kitchen utensils wisely - only then can they last for several (up to 5) years.

Basic rules:

• Immediately after purchase, you need to thoroughly clean the silicone mold using a soft sponge and detergent: you need to get rid of chemical composition on its surface.
• After each use, go through the inside and outside with paper napkins or rinse it with clean water.
• Never try to clean silicone with hard brushes - this will damage the structure of the wall coating.
• It is easy to remove baked goods from the mold: pull the edges, lightly press on the bottom to push the food out. Some big pies you need to help with a spatula, but it should be wooden or the same silicone. No metal!
• Do not put silicone on open fire.
• Do not store such utensils near sharp or sharp objects - holes and scratches on the silicone appear quickly.

Do I need to grease before baking?

This material is very convenient due to its non-stick feature, so you can bake in it completely without fat, which is ideal for dietary recipes. However, when using for the first time, the mold must be lubricated with oil to “activate” this property. Further, if the material is of high quality, it will perfectly maintain this condition itself. Cheap silicone may cause the dough to burn, which will require cooking with fats every time.

There are a couple of nuances here:

• It is advisable to lubricate with odorless vegetable oil - you should not use butter.
• If you decide to clean silicone molds using dishwasher or used detergent, you will have to oil them again on the inside before you bake anything again.

What to put in the oven

The fact that this material is very soft causes some difficulties when working with it. Housewives do not immediately understand how to put a silicone mold in the oven, and therefore use it in the same way as a metal one. You shouldn’t do this: for every silicone dish you need a mandatory stand: a similar form made of glass or ceramics, or a tray. This requirement is due to the ease of deformation of the bottom when placed on the grid. Additionally, there are a few more subtleties:

• If you are planning to bake a tall sponge cake, pudding or cake, the weight of a large amount of dough can cause the pan to tilt and tip over. Place it in a deep frying pan, pan, etc. that matches it in diameter.
• Fill the molds after they are placed on the stand, not before.
• Keep in mind that in a gas oven, the silicone product should not come into contact with the walls or open fire to prevent melting.

How to bake in a silicone mold in the oven

Cooking with such molds is no more difficult than with ceramic, glass or steel. Choose a suitable design - and even decoration quick biscuit you don't have to invent it. Comply basic rules, given above, pour the dough, send it to the oven, microwave oven or multicooker. Silicone baking utensils are versatile and easy to use, especially if you consider these professional tips:

• Before cooking in a mold, rinse it and wipe it dry: it accumulates dust and static well, no matter where it is placed.
• Due to the high thermal conductivity of silicone, dishes are baked very well, so the optimal temperature will have to be selected again - it may be lower than usual.
• If this is your first time using a silicone mold, carefully monitor the dish: it will not take as long to cook as you are used to - the time will be reduced by approximately 15-20%.
• Check the manufacturer's information on the packaging: it may indicate at what temperatures a particular utensil should be used and where.
• Let the baked goods cool before removing them.

Is silicone harmful for baking?

Neither steel, nor ceramics, nor Teflon, nor glass have seen such a number of disputes regarding the safety of a material that comes into contact with food. They talk about the dangers of silicone for baking non-stop, each time putting forward new facts and hypotheses. However, where is the truth, and where is just an attempt to find a non-existent danger? Chemistry experts confirm that such products can have a negative effect on the body, but only if they are chosen and used incorrectly:

• Trying to save money, some manufacturers release molds made of “technical” silicone to the commodity market: a cheap material, often supplemented with low-quality dyes. As soon as they begin to heat up, harmful substances are released, which, together with the food inside the form, enter the human body.
• Medical or “food grade” silicone does not pose such a danger, no matter what temperature it is exposed to. It is suitable for both children's baking recipes and for preparing food for sensitive organisms - there is no release of harmful substances into the environment. However, in terms of safety, it still cannot be compared with ceramics or glass.

How to choose a silicone baking dish

A housewife who has decided to diversify her culinary repertoire, but has not at all become familiar with the approximate characteristics of the “new kitchen residents,” will primarily make her choice based on external data. However, experts advise purchasing silicone baking molds not only based on general attractiveness or matching size and volume, but also taking into account some more important points:

• It was clarified above that the safe silicone product is made of medical material. This should be proven not by the manufacturer’s words on the label, but by the presence of a quality certificate. Its number is entered in the “composition” column, and upon request, the seller must hand over the paper to the consumer for review and confirmation of authenticity.
• The easiest way to determine the quality of a silicone mold is to listen to the aroma emanating from it. Pungent odor of rubber, plastic and other pungent chemical substances should alert you and dissuade you from buying.
• If you purchased an odorless mold, but when heated, an unpleasant aroma develops, do not put it in the oven again: use it to cool desserts or freeze ice.
• Additional method quality checks that give a relatively reliable result: try bending the product before purchasing. There should not be a white mark at the folded area.
• If after basic tests If you have any doubts, lean towards buying a product with a neutral (light) shade: acidic colors are obtained from caustic dyes, which are harmful to the body.
• The country of origin does not matter; today both Belarus and the USA offer a good selection, but ordering a whole bunch from Aliexpress, where no one guarantees high-quality silicone, is not recommended.

For cupcakes

There are several varieties of such a product, depending on what the chef will bake:

• A large muffin tin can be used for a cake if it looks like an inverted bucket, or for a tall ring sponge if there is a rod in the center. It is predominantly trapezoidal, the lower diameter (bottom) is in the range of 10-17 cm. The price ranges from 150 to 900 rubles, depending on the manufacturer and size. You can buy good products of this type from Mayer&Bosh, Tescoma.
• Small molds are designed for cupcakes and muffins, have a flat bottom and the same smooth or corrugated walls, the diameter ranges from 5 to 8 cm. Height - up to 9 cm. The capacity usually does not exceed 150 ml. The most inexpensive is a set of 3 pieces. from Mayer&Bosh for 160 rubles, or Horse (Russia) - for 215 rubles.

A muffin tin may look like a sheet with several (often an even number) cells that have a round base. This option is convenient because the baked goods will not turn over, because... all elements are connected. However, some housewives prefer single small products - this can be more economically profitable, because You can buy any quantity, not 6, 8 or 12 pieces.

For cakes

There are 2 options here: some housewives prefer to use shaped molds in the shape of a heart, star, fish, etc. They are useful for small sponge cakes that are cut and assembled after the base has cooled. For mousse desserts, professionals recommend detachable options - like this silicone mold for cake is completely identical to the metal one in appearance, but more convenient to use. The best options in these categories:

• Among detachable ones, Lurch (from 1,499 rubles) and Bradex (from 690 rubles) deserve attention. The price may vary depending on the size and the presence/absence of an additional non-stick layer.
• Among the curly ones, the leader is Tescoma, offering large, beautiful products from 830 rubles, and Pyrex, which is in the same price range. They are also on the same level in terms of quality.

For cookies

Making products from thin dough in such kitchen utensils is not practiced for reasons of speed, because There are no particular problems with baking them on a metal baking sheet. A silicone cookie cutter is used primarily with recipes that do not require rolling out, i.e. For lush delicacies. The same famous “madeleines” can only be made in special shell molds. Chefs often prefer to use such utensils for curly gingerbread cookies. Outwardly, it is similar to muffin baskets - also in the form of a sheet with several cells (6-12).

You can find interesting options at:

• Silikomart. The manufacturer also offers beautiful stamps that can not only be used to make thin cookies, but also chocolate decor, as in the photo of store-bought two-layer cookies. Cost – from 1190 rub.
• Best Home Kitchen. In addition to standard molds, you can find stamps with patterns at a budget price - from 130 rubles.

For baking bread

This design is a long rectangle that has minimal difference between the bottom and top perimeter. The silicone bread container has absolutely smooth walls and bottom, although there are varieties with slight corrugation. The following manufacturers offer such dishes:

• Mayer&Bosh – from 230 rub.;
• Oursson - from 840 rubles;
• Fissman – from 490 rub.

There are also options for small (up to 20 cm in length) baguettes, mainly in sheets of 4-9 pieces. – these are offered by the Spanish brand Lekue. You can also order bun molds (hemispheres) from him. The issue price is from 1850 to 2550 rubles. In the (official) online store, experts advise you to look and portion molds for baking muffins: the quality of Lekue silicone products justifies the high price.

Rating of silicone baking molds

If you understand what kind of delicacies you want to prepare, but are still lost in the variety of brands and prices, and cannot decide whose production is better - the USA or Austria, check out this rating of the best manufacturing companies:

1. Marmiton. The brand's products are made in China, but the products are good value for money. Beautiful and comfortable shaped silicone molds can be found in Moscow stores at prices ranging from 110 to 700 rubles.
2. Atlantis. A little-known but worthy Chinese brand. Molds can heat up to 240 degrees. Characteristic difference– bright colors of all products. Price – from 460 rub.
3. Tescoma. A well-known Czech company that offers a variety of silicone molds, even for pizza and pies. Temperature maximum – 230 degrees. Cost – from 350 rub.
4. Oursson. From this Swiss brand you can find a large number of sheets with cookie cutters and chocolates at an affordable price: from 300 rub.
5. Fissman. The Danish manufacturer offers a wide range of beautiful molds for small curly cupcakes and children's casseroles. Cost – from 400 rub.
6. Lekue. Made in Spain, the pricing policy is high, but the silicone is of excellent quality. This brand is the only one that offers interesting shapes for baguettes, rolls and bread. The asking price is from 1700 rubles.
7. Regent. The brand is supposedly from Italy, but production is carried out in China. It cannot boast of a wide range, but there is plenty to choose from. There are even molds for pasta dishes (cannelloni, lasagna, etc.). Cost – from 300 rub.
8. Taller. Mainly offers molds for muffins, bread, biscuits: simple designs, low price - from 300 rubles.
9. Silikomart. Photos of the products of this mid-priced Italian company attract with their beautiful design: if you bake even the simplest sponge cake in them, it will already look festive. The disadvantage is that the price is not small: find an option cheaper than 1200 rubles. it won't work.
10. De Buyer. The last place is due to the high cost of products - from 4600 rubles. per sheet for 6-9 products. But there is no need to question the French quality: such silicone has long term services.

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