Anna1957
Elfa, I looked - it seems to apply to me Now I have 2 problems: to find a form with a large depression (anyway - metal or silicone) for my son and silicone of a small diameter for me (so as not to use oiling and sprinkling with semolina flour). If the first problem is completely solvable, then 2 seems to be not. The small silicone molds are nowhere to be seen. If someone meets - beacon, plz.
svbone
Anna, I bought very successful silicone molds LARCHEVSKIE
Here with them are baskets-pies-pies (?) With blueberries. In the photo, the berries have not yet thawed, right from the freezer.

Jellied pie

And this is the mold itself. Diameter 12 cm, it seems)))

Jellied pie



Anna1957
Oh, it looks like this is exactly what I need. And the link is not at hand?
svbone
I search until I found it. I bought it in some online store about a year ago. They're not cheap, but the silicone is good.
Anya, sent the link in a personal.
Anna1957
svbone, Thank you.
Anna1957
Quote: svetta
Anna, well, you are already improving. A couple more pies and it will be ideal.
Here's the last one. She was in no hurry, she was not guided by dietary restrictions.Jellied pie Jellied pie
Baked in a metal form, greased with margarine, sprinkled with semolina. Jelly for Haas cake. Now I'm happy, finally)))
Svetta
Anna, well, that's it, perfection! A completely different calico! The hand of the master is visible.
M @ rtochka
The waviness of the edges is so even! Class
And from what roses? Beautiful !!

We must also sprinkle with semolina, otherwise it sticks godlessly.
Anna1957
M @ rtochka, roses made from thinly sliced ​​and boiled in sugar syrup and then rolled, apples and nectarines. When I do it for myself - just these slices for 30 seconds in the micra.
Anna1957
I bought a tablet with 6 molds on Ozone. The silicone is excellent - it pops out even without lubrication.Jellied pie Jellied pie
It is baked from a mixture of starchless flours - pumpkin, almond, sesame, linseed, hemp. There is not a single gram of wheat. And not an ounce of oil.
It is a pity that I have not yet found a medium-sized mold - 18-20cm in diameter.
Svetta
Wow, what a silicone mold, class!
And I have a tin form exactly 18 cm in diameter, once bought a very long time ago for mere pennies. I think that now they just don't make them.
Anna1957
Such are Berner's Baskets. And the Chinese licked it off, but there are no complaints about the quality.
Astilba
Quote: Anna1957

I bought a tablet with 6 molds on Ozone. The silicone is excellent - it pops out even without lubrication.Jellied pie Jellied pie
It is baked from a mixture of starchless flours - pumpkin, almond, sesame, linseed, hemp. There is not a single gram of wheat. And not an ounce of oil.
It is a pity that I have not yet found a medium-sized mold - 18-20cm in diameter.
Anna1957
Astilba
Oh, thanks for the link, but you have already disassembled the form ..
Anna1957
Yes there will be more)))
M @ rtochka
Anna, and can you find out the recipe for starchless baskets?
With proportions.
There is a man with gluten allergies, I would bake her such
Anna1957
M @ rtochka, I do not have enough time to properly issue a recipe. Will you wait a little? And yes, all these newfangled sybarite starchless flours and gluten-free at the same time.
M @ rtochka
Quote: Anna1957
Will you wait a little?
of course!
Anna1957
Virgin, right now it's winter, the assortment of fruit and berry decorations has narrowed. Can I use frozen berries? Or do they become limp and spoil the look? And is it better to just use peach, say, compote?
svbone
Anna, I like the peaches from the compote better (purchased, since there is nothing to make your own). They are juicy, soaked in syrup. I also do it with thawed blueberries, but under it the curd is mashed, the taste is brighter.
Anna1957
Svetlana, yes, this seems to be the most interesting option right now. Just a few pages ago, Guzel wrote that she was doing with frozen berries, but I was afraid of something.
svbone
Why is it scary? Just defrost the berries ..Perhaps we should try to make baskets with defrosted cherries. Even if there are divorces, this is unlikely to affect the taste.
4er-ta
Anna, well-behaved, after defrosting, garden blueberry. The berries are dense and good in baking (I do not defrost berries for baking)
Anna1957
I don't have blueberries (((Only that Chinese meat that is sold in supermarkets: cherries, strawberries, currants, cranberries and lingonberries. Blackberries still, but because of the seeds they will not work.
M @ rtochka
Raspberries after defrosting like from a bush! True, I froze the forest myself. But in stores, it seems, they also sell good-looking ones. Looks intact.
Creamy
Tomorrow I'm going to visit my goddaughter. Made a jellied winter fruit pie.

Jellied pie

It is a pity that I do not have such a large diameter cake. How do you transport such large jellied pies?
svbone
Creamy, I bought a Tupper cake maker - I'm very happy with it! And for a short cake, and for a cake it can be made higher.
Creamy
svbone, Svetlana, and what is the inner working diameter of your Tupper cake maker? My IDEA cake maker is small.
svbone
Alevtina, height 8.5 cm, the lid rises to 15 cm, diameter is about 29. Only today, somewhere in the sale I saw it for 2000 with a small one.
Svetta
Alevtinawhat a beautiful cake! For some reason, I haven't baked this cake for a long time, I need to improve.
svbone
Quote: svetta

Alevtinawhat a beautiful cake! For some reason, I haven't baked this cake for a long time, I need to improve.

Handsomely! And I rushed to answer the question, in a hurry and forgot to praise.
Just today I was baking little pies. Chocolate dough, curd and berries on it. But I didn't bother to take a picture.
Creamy
I just have a phobia, I am very afraid of making a cottage cheese substrate for takeaway. In a distant youth, a friend of a couple (they are both doctors) died of a child from the cream brought by a grateful patient. They just worked in this rural hospital, but they could not save their child.
Loksa
Anna1957, blueberries, cranberries, lingonberries, cherries, currants I like. Raspberries, if frozen whole, are good too. Strawberries are too soft, sometimes they even look like a rag! I really respect raspberries for their smell!




Alevtina, it turned out very nicely!
svbone
Alevtina, I do not make such a substrate when I know that it will stand, only for "once and ate". Therefore, today I baked not one big one, but in small tins. 9 blanks for jellies turned out, and I finished only 2 for "eat". And what kind of cream was so terrible for a grateful patient? What horror (((




CreamyAlevtina, went not too lazy to measure the shape of the inner diameter - 30, well, maybe 29.5.
Creamy
svbone, my form under the filler is just 28 cm. I asked the price for the form, there the price is 3500 rubles!
svbone
Yeah ... I bought around 2000 through our forum. There was just an action for them. Only today I saw somewhere in 2000 with something, now I rummaged everything - I did not find (((Did you dream?




No, I didn't dream! Catch !!!

🔗



OH!!! It doesn't seem to be like that, not with a height-adjustable lid (((
Anna1957
Alevtina, very nice cake. Are there orange slices? Did you shoot films from them?
No, I saw - rather, an apricot or a peach.
And who baked with citrus - filmed films? I think so.
kirch
Quote: Creamy
the child died from cream
In my distant childhood, a neighbor died of sour cream. For some reason I remembered and I'm afraid of milk. True, at that time there were no refrigerators yet.
Creamy
Anna1957, Anna, it's apples. Three small apples. Soaked the sliced ​​slices in sour water - mixed crystals of citric acid in water so that the apples did not darken. And then in a ladle in sweet and sour syrup, she stewed apple slices until soft, but not until they lost their shape. I don't like it when apples crunch in a pie. Well, a little frozen strawberries and cranberry beads.
Anna1957
Alevtina, Thank you. It's not very clear under the layer of jelly))) And I wind roses from apple slices. And I'm looking for more options for winter components. But messing around with cleaning films is lazy.
M @ rtochka
Can you please tell me how to make a curd layer in such a cake?
How much cottage cheese, how much sugar? Do you need something else in it?
And how in general ... A layer of cottage cheese, fruit on it and pour jelly? Does it all fit into the notch?
Svetta
Daria, I do not make a curd layer, so I will not tell you. I'm afraid there won't be room for jelly with this layer. And jelly plays a decisive role here, otherwise it will become a completely different cake.
svbone
Daria, I just coat the bottom with cottage cheese (I like the taste better this way). I have two options for this cake. If the notch is too small, then I cut it a little and coat it with a small layer of cottage cheese. I put granulated sugar to taste. I do not add sour cream to it, since the cottage cheese should not be liquid and flow. ... I cut the fruit thinner. The only point is that you should not put brightly colored berries, since if they do not completely cover the curd filling, then the look is, to put it mildly, careless. But the canned peaches are just right. I often put cottage cheese in the winter, since the choice of filling for this pie in winter is small, and I want the taste to be brighter and richer.
In no case do I urge anyone to do the same, I just like this option more in winter, and I love cottage cheese.
Loksa
Quote: Anna1957

And who baked with citrus - filmed films? I think so.
It all depends on the oranges, yesterday I made the filling for the cake, I cut two oranges, one is excellent, very thin partitions, you can leave it that way, and the other I even cut out in places, very thick and still whitish. Personally, I like the circles with a partition, in appearance. And if you take slices, then they are not difficult to cut, peel an orange, cut out slices with a knife.
Creamy
Finally, I bought myself a mold for an open jellied pie, 26 cm, now it fits into my IDEA cake dish, it will be convenient to visit with a pie. I bought a form at Fixprice for 77 rubles. It turned out to be very good. Here are the details and photos:

Kitchen little things (2) # 19255
Svetta
Alevtina, I have just such a form, it has been serving for 10 years for sure. I saw enough of your cake dishes and wanted to have it myself. We'll have to purchase)))
Creamy
svetta, the main thing is that the diameter of the mold is no more than 26 cm. Otherwise, I already have 2 wonderful forms of 28 cm, but a 28 cm cake does not fit into the cake dish. I went to visit the godfather like this - I put an open pie in a basin, and a basin in a large bag - a T-shirt. Now I will wear it culturally in a cake bowl, which is very glad.
Svetta
Alevtina, thanks for the clarification, I will pay attention to the size.
Creamy
My post is dedicated to lovers of jellied pies and even those who follow the figure. I represent a small form for a jellied pie, diameter 14.5 cm. Production of Belarus, Nikis firm. I have molds of different companies at 28 cm, 26 cm, 20 cm and 6 pieces of Belarusian Nikis at 14.5 cm. Moreover, from my entire collection of jellied molds, it is the kids who have the deepest protrusion compared to other forms. I don't remember the price, but it's very cheap.

Here my whole collection is 28-26-20-14.5 cm in diameter.

Jellied pie

and here separately the small open form Nikas by 14.5 cm

Jellied pie
The form is designed for one person.

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