Svetta
kokoshka, honestly - I did not understand anything ... Can I have a photo?
glykoza
Quote: kokoshka

For some reason, the side that looks at the bottom turns out to be less deep than the outer one.

Lil, I didn't get it either. I had a shallow bottom, when it baked in a silicone mold and the bottom pressed through the dough. Do you have a Teflon mold? In general, is there a side relief at the bottom? Show the form.
Albina
What pies are awesome. Probably I should buy this form too. I don't even know Do I need
Kokoschka
Quote: dopleta
Lily, you probably drove more than one me into a stupor now. Could you please rephrase what you wrote, huh? I don’t think you got some kind of twisted shape


The first time I baked this cake, I took out the dough piece and put the filling in the groove that looked down when baking.
And the second time I baked a dough piece and put the filling on the other side.
If I take out the form from the oven, I put a board on it. turn it over, we get that baked pasta remains on the board. Is that where to put the filling?
I don't know ... did I understand it ...
Antonovka
kokoshka,
Lil, I, honestly, got confused in your description) Here is a cut of Sveta's pie - you can see where the filling was placed. Or I misunderstood something)
Jellied pie

Ah, I seem to understand

If I take out the form from the oven, I put a board on it. turn it over, we get that the baked dough piece remains on the board. Is that where to put the filling?

In short, you baked the cake, turned it upside down - that is, the bottom of the form is looking at you, and the biscuit lies "face" on the board. You take off the mold and you get a sponge cake with a depression - here you need to put the filling in this depression. You can see it in Svetina's photo)
Svetta
Antonovka, Lena, thanks for chewing Kokoschke.
To be honest, I could not even imagine that someone could put the filling on the reverse side ...
dopleta
Quote: kokoshka
The first time I baked this cake, I took out the dough piece and put the filling in the groove that looked down when baking.
The first time was right.
dopleta
Quote: svetta
I couldn't even imagine
Yeah ! What's the point in notching then?
glykoza
Everyone already understands everything, but I will insert my 5 kopecks, just in case.

I found pictures of the first pie, although the mold was smaller and made of silicone.

This is how the cake is baked.

Jellied pie

Then it turns over.

Jellied pie

And such a blank comes out.

Jellied pie

We spread the filling.

Jellied pie

And fill in the jelly.

Jellied pie

I hope I didn’t torture you with pictures

Antonovka
glykoza,
What a cool shape
glykoza
Quote: Antonovka

glykoza,
What a cool shape

Thank you.

The truth is now iron, but also cool.
Antonovka
glykoza,
Tease?
glykoza
Quote: Antonovka

glykoza,
Tease?

If only a little
Kokoschka
Antonovka, glykoza, dopleta, svetta, girls, thank you very much for the quick response !!!
The first time I did it. and the second time I baked from sour cream dough and I got a depression on both sides and I was puzzled.
But now it is clear what and how!
The only thing is not going to make friends with jelly in any way.
The first time it was absorbed because it was hot.
And the second time I lay down a little in lumps. in one word training and training again
glykoza, pies are super handsome
Irina.
Here, live and learn.
When I bought an airfryer, I went to the store and bought the cheapest form to put on the bottom. I came across this form. I also thought that she was of a strange kind, that the bottom was interesting, but I didn’t even think about why this was done. Then I bought a special. a pallet from Hotter, and this form is still with me idle. And she is what she needs !!! And the pies are so beautiful in it !!!
Svetta
glykoza, the form is wonderful, better than my Fakelman'sAnd the pies are handsome !!!
dopleta
glykoza, and I have, in addition to metal, the same, green current

Jellied pie
kat-rin-ka
And there is such a form 20 cm in diameter? I would like to fit it into a cartoon, otherwise there is no oven ...
Svetta
kat-rin-ka, it happens, I have one. Only she is tin white usual, bought 10 years ago in the market in small things.
Piano
Quote: kat-rin-ka

And there is such a form 20 cm in diameter? I would like to fit it into a cartoon, otherwise there is no oven ...

I would be afraid to stick a metal mold in a cartoon - it's scary to peel off the coating when you take it out ..... has someone already done this? so that in the cartoon and in the form?
kat-rin-ka
Piano, I have a cup that I do not mind, so I'm not afraid to scratch
glykoza
Quote: dopleta

glykoza, and I have, in addition to metal, the same, green current

Jellied pie

Larissa, drukh, only iron I like more - and it is more.
dopleta
Me too, Jeanne!
Piano
and today I felt the green one, Teskomovsky ... beautiful, but .......... the toad strictly forbade
Crochet
Quote: Piano

and today I felt the green one, Teskomovsky ... beautiful

I have this, only red ...
silva2
Yes, girls, after all, the correct shape is of great importance ... This is my second jellied pie .. I am delighted with the form and content
Jellied pie
Jellied pie
elenvass
silva2, and what is your form, tell me, please? Very nice, you can go straight into the cookbook
silva2
I'll take a picture right now
silva2
Jellied pie
silva2
Jellied pie
silva2
I bought it in the Rost supermarket, just yesterday ...
elenvass
silva2, thanks, I will look ... Your pie is very beautiful, lovely sight ...
silva2
Thanks for the compliment! We are pleased with the pie !!
Piano
but we do not sell this ......., and those that sell me did not fit - some for price, others for quality ..........
elenvass
Sell, sell ... It's just that she is so plain ... I would never have thought that this is exactly what I need ... They would have a photosilva2, Yelena, you would look at the packaging and buy up ... If suddenly someone will look for Maxwell MLF-505. Good luck.
Piano
and what is the depth of the notch, at least approximately?
Kokoschka
silva2, awesome pie!
silva2
Thank you very much, embarrassed!
silva2
Quote: Piano

and what is the depth of the notch, at least approximately?
Here's a cutaway
Jellied pie
silva2
It turned out a jelly 1.5 cm and a biscuit 1.5 cm ... Very correct sandwich, so my husband said
Svetta
silva2, what a beautiful shape, I just gazed at the cake! I'll have to look with us.
Kirks
What a beautiful cake it turns out, and each time it can be made with different fruits. Thanks for the recipe.Jellied pie
Svetta
Kirks, the pie is handsome, just handsome!
silva2
Natasha, what did you fill the pie with? Straight transparent !!!!
Kirks
Elena, poured the "cake jelly" which the girls laid out in this recipe on 1 page blue packaging, found only it on sale. I diluted the jelly with water, so it turned out transparent, in the next. if I want to dilute with juice it will probably be tastier. And I liked your form very much, now I will look for this
kirch
Jelly for the cake is colored and transparent. If you do with strawberries, then red jelly looks beautiful
Kirks
Lyudmila looked at the jelly bag with the inscription "colorless" on it. I didn’t know that it can be colored.
Svetta
Kirks, it is only of 2 types - colorless and red.
Marfa Vasilievna
Quote: Antonovka
I came to complain ... about my form !!!
I have a form of silumin, any dough stuck tightly. But the paper didn't turn out beautiful depressions... Helped universal non-stick grease for molds.
silva2
Today I made a jellied pie for a customer. She asked for something seasonal ... Made a peach and melon ..... People-smell !!!!! While I was laying out the fruits, they soaked the biscuit with their juice ... I open the refrigerator, and it smells like heaven !!!!
Jellied pie

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