Kitchen little things (2)

[Olya]

Olya, I probably missed your comment. It seemed to me that it would be so good to pick up pancakes ... For that I now have two modifications.

[Anya]

Anya, I posted it late yesterday: girl_pardon: apparently how I felt that someone would try it in a frying pan ... I had a spatula of this type from Korea, I was already burned on it, so I knew, otherwise I would have started to interfere in the pan. Hot I interfere without any problems and shoot too, but turn over or interfere ...

That's really quite a trifle, a kitchen trifle. I bought it in the clerical department a few years ago, but now I got around to using it on a biscuit roll. I think everyone knows how to do it. Mix 1 teaspoon of cocoa to two tablespoons of biscuit dough and apply a thin layer of chocolate dough through a stencil through a stencil with a silicone spatula or dough scraper onto a Teflon mat or baking paper. For one minute, bake the rug or baking paper in the oven, remove from the oven, place on the bottom of the baking sheet, pour in the biscuit dough. To make the drawing in the right place, place the stencil at 1/3 of the length of the baking sheet.

[Creamy]

Creamy, Alevtina, You are a godsend for busy and working women, mothers! Everything is so simple and so effective

[Alevtina]

Alevtina, how lovely! And I didn't even know: girl_pardon: Thank you very much!
Exhibiting about the Teskomovsky syringe, how I taste chocolate .. though I started shooting at the end, when the chocolate had cooled down, but I think that the main thing is clear. This is for those who, like me, do not know how to draw and still have doubts ..

Who needs it, Petersburgers, I have a 20% discount in the Brownie up to 31, I bought there.

Alevtina, your perfect biscuits are coming out! How do you beat the mixture? Planetary or hand mixer? How do you introduce flour? With a spoon?

[Svetlenki, Sveta]

Thank you girls for your attention and kind words. I have a lot of stencils, but I like universal and thematic ones more. Here for winter and New Year's rolls.



There are butterflies with flowers, ligature from decorative leaves.



And there is with cats, with dogs, with fish, sunflowers, a month with stars and so on.

What I like about these stencils is for lazy people, because there is no need to decorate, sprinkle anything, there is no risk of greasing the cream and dusting with powder.

Svetlenki, Sveta, I have the most ordinary classic biscuit, I do not divide eggs into whites and yolks. I have a simple stationary mixer Moulinex with a rotating bowl. I introduce flour with the mixer turned off with a silicone spatula.

[zvezda]

zvezda, I love pencil for three years I draw

This is how very comfortable a Teflon rug cut to the size of the baking sheet is. Shake out and turn the biscuit.



Separate the Teflon mat from the biscuit.



I always cut the edges of the biscuit for the roll. Since the edges are always drier than the main biscuit, then cutting them off, I never have cracks and creases along the edges of the roll. I grind the cut edges into crumbs and sprinkle them on a layer of biscuit spread.



I cooked a can of Rogachev condensed milk in a Shteba pressure cooker ("Soup" for 20 minutes), chopped a glass of toasted peanuts and collected a roll. The biscuit was made from 3 C0 eggs, the weight of the roll came out 870 grams. Now it is ready packed.

[Alevtina]

Alevtina, no, why am I so stupid, and you are so savvy?!?! I would never have thought of cutting the edges off a biscuit roll thanks!

I want to mention that the Collection of recipes for public catering enterprises almost always mentions that the leftovers from biscuits, waffle makers can and should be ground into crumbs and put into the dough of new products

leftovers from biscuits, waffle waffles

Light, or trifle, can be frozen, and then trifle

Olya, zvezda! Thanks for the spatulas! While using the narrow one, it perfectly cleans from the bottom and sides, although I also love Tupper's ones. I haven't used the wide one yet, I'm planning a biscuit roll, I'll try to smear the filling.

[zvezda]

zvezda, Creamy, well, you are our mistresses, !!!
Both

There is a silicone spatula in rbt point ru for 199 rubles. and silicone forceps

🔗

ttps: // msk.

MV Element 04 is now for 1992 rubles. in the same place.

sorry about russia no delivery (((

Girls! And who uses such thin silicone tongs for what?

for washing cereals I use a device that I once saw here. I wash not only cereals for cooking, or during germination, but also berries. Very comfortably. The large tap jet washes well. Easy to drain water.

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Judging by the reviews, this topic has gone well, so I'll break the rules and duplicate my post:

I really enjoyed using the baking sleeve instead of paper or a Teflon mat when baking, nothing sticks to it. It sticks to the paper and burns if sugar comes out from the filling or egg spread, but on this film it does not, and it also does not stick to the caramel of the flip pie. And it can be reused.

We urgently need to stock up on additional packaging, otherwise the bread makers will now buy up all the sleeves.

and then all of a sudden the bread makers will now buy up all the sleeves.

Already! I wanted to try a biscuit roll to bake on the sleeve, I pushed it in, but the sleeves were not at home. I'll go buy it!

I had a whole roll of this sleeve. I used it only for baking mackerel in the oven, since it protected both the oven and the baking sheet from the specific smell.
I'll try to bake with a sleeve in the Princess, instead of a Teflon rug, which I never got hold of ...

I, not from a great mind, tried to make a marshmallow on it somehow ... I went and bought siliconized paper, that's what I'm happy with ... for now

I use a striped sleeve if I bake in a multicooker when the product cannot be removed by turning it over.
I want to add that I have encountered two types of sleeves.
1. without perforation: in places of bending they are torn at times.
2. Perforated on one side. These do not break along the fold.
By the way, I buy perforated sleeves at Fix-price.

who uses such thin silicone tongs for what?

I have similar, only black (German, cost more expensive).
Silicone, but inside - metal plates. High temperature resistant, anti-slip effect. Mine are 27 cm long.

I take off the pastries from the baking sheet (pies, buns, cookies, croissants ..), I take off the waffles from my waffle iron (GF-020), it is convenient to take the muffins out of the cupcakes.

I came with another kitchen trifle. Anti-slip napkin mat, recommended for kitchen shelves and refrigerator shelves. Anti-slip, these rugs have a structured pattern with small bumps. And I also recommend this napkin rug to home confectioners, so that the wrong side of our homemade sweets or glazed curd cheeses has a factory gloss and nothing will give out that this is homemade pastry. Today I made candies from white aerated chocolate. Everything is clear in the photo.

Alenka, as always, is impeccable - both the idea and execution.
I correctly understood that with this rug you covered the form on top and pressed it lightly?
And what is the filling?

And I also recommend this napkin mat to home confectioners, so that the wrong side of our homemade sweets or glazed curds has a factory gloss

And according to the technical characteristics, is it suitable for contact with food, if you pour something hot, for example, warm chocolate?

I correctly understood that with this rug you covered the form on top and pressed it lightly?
And what is the filling?

Olya, I understood everything correctly, and did just that. Roasted peanuts filling. Next time I'll do it with thick boiled condensed milk.

And according to the technical characteristics, is it suitable for contact with food, if you pour something hot, for example, warm chocolate?

No, I wouldn't risk hot chocolate. I have a temperature of 25 degrees - the temperature in the apartment.

Girls, somewhere we had the use of silicone rugs with small cells, I think, for chocolate drops. Or not?
Where are the drops next? I have such a rug (a stand for hot dishes), I found it in the bins, but why - I forgot and I can't find this message in any way.

[Olga VB]

Olga VB, Olga, decorate with these drops, sprinkle baked goods, just for this.

Here are different drops, of three types







There are tiny drops from a napkin in the form of a waffle.

Yes, yes, thank you! Now I remember. I thought then that the cakes would be beautifully decorated.
Well, it's useful for cakes.
I have the same napkin, only round, and the cells are square.
Thanks again, Alyona!

[Olga VB]

Olga VB, OlgaTo be honest, confectioners who know how to gracefully decorate do not really need drops. Drops for such inept ones like me. I'm not a pastry chef at all, I don't know how to decorate cakes. I can poke a couple of chocolate leaves and sprinkle with drops. All. Here is such a simple art.

I also don't bother with the appearance, but I still try to do at least some semblance of decoration for my own aesthetic pleasure.
But I am very far from our wizard girls.
And no one will turn their tongue to call you clumsy!

[Olya]

Olya you can pour more caramels into these honeycombs or mastic! Also the class will be! And if you paint isomalt in different colors, it will be like precious stones. There are a lot of options, I recently bought 2 of these rugs.
Ala and what porous sh-k did you drown (brand)? Or did you temper everything right? 25 * not enough for white. Very interesting .. otherwise I, like a monkey, jump with him here, and you have such a beauty!

[zvezda]

zvezda, Olya, and I have a proletarian confectionery tile white porous, 100 grams, the price is 24 rubles 50 kopecks., The manufacturer is OOO Confectionery factory "Golden Rus". Russia, Tula region. I bought in the Carousel store under the brand "All year round low price". Cast leaves and flowers, it turned out great.

[Ala]

Ala in general I was confused by this chocolate? I'll see Did you temper or

[zvezda]

zvezda, Olya, I never temped chocolate at all. Glaze confectionery tiles are stable and regain their properties without tempering. Confectionery bars are very similar in appearance and vanilla smell to chocolate, but they are not. This is a chocolate coating, even if it is porous. Not chocolate.

[Ala]

This is chocolate icing

Well Ala Well ,,, I broke my whole head! Well...

I came with another kitchen trifle. Anti-slip napkin mat, recommended for kitchen shelves and refrigerator shelves. Anti-slip rugs have a structured pattern with small bumps. And I also recommend this napkin rug to home confectioners, so that the wrong side of our homemade sweets or glazed curd cheeses has a factory gloss and nothing will give out that this is homemade pastry.

Alya,Closing the bottom of the candy is easier and easier with a guitar sheet or a textured chocolate sheet.
Olya, in the chocolate glaze there is no cocoa butter, there are other, denser fats. And yet, the ready-made chocolates that are sold in the store are already tempered, plus there are a lot of all kinds of additives.

Girls, thanks for sharing your "little things". Maybe you will "send" me where you want: I need a deep large silicone spoon so that one edge of it is straight, convenient for scraping, and roomy to overlay. I have one, but it doesn’t work, it’s round.

silicone spoon,

I have this. but haven't tried it. It is still unclaimed.
🔗

Galina, thanks! So it exists, my dream! Where can I get it?
I saw it "Chibo", I will ask Tatiana in the purchases.

Somehow I did not work out with similar spoons (shovels) with wooden handles. The tree dries up, deforms and the handle pops out of the nest of the silicone spoon. I do not mean specifically that spoon that Galina has in the picture.

[gawala]

gawala, and how tough it is, will it be able to collect viscous rye dough from the walls of the mold?

The tree dries up, deforms and the handle pops out of the nest of the silicone spoon.

I have bamboo handles, they do not fly out and do not dry out, but I try not to wet them for a long time, wash them with my hands and immediately wipe them off. I bought the cheap ones in Surnames one by one, not in a set.

and how tough it is, will it be able to collect viscous rye dough from the walls of the mold?

Stiff on the sides. the crown is softer. The toe-nook is less hard. I would say that there are three degrees of severity. Very tough, medium hard and soft. Plus a twist-off silicone part.

I saw it was "Chibo

I probably bought it a year ago. maybe there are also such on Chibo.

I have bamboo handles

I had a silicone spoon with a wooden handle. I thought - I probably don't use it that way, maybe a bad choice, maybe this and that. Recently I bought a spatula, I was tempted, it looks very cool, and in fact it turned out to be convenient. Another manufacturer. Mine by hand, but the handle has already begun to fly out. Therefore, there are doubts. It is unlikely that I will buy something like that.

Plus a twist-off silicone part.

Now, this is probably important! If the silicone is unscrewed, it is unlikely that the handle will fall out.

[Alevtina]

Alevtina, no words alone

[Elena]

Elena, I have such a spoon-spatula, I don't know how roomy it is for you.

Girls, did you write somewhere about pancake scoops? I just can't find myself. The stores are completely plastic, but it will melt. Or not?

[Wiki]

Wikiwill melt. Look for silicone or wood.

They will probably be thick for pancakes, something thin I have not seen. Only metal, I have those.

Girls, did you write somewhere about pancake scoops? I just can't find myself. The stores are completely plastic, but it will melt. Or not?

I have such plastic ones from an old pancake maker, I have been using it for 15 years and nothing is done with it.