Baking and roasting dishes

[Lyi]

they do not send the goods by mail

Lyi, and you certainly want silicone? You can look at Ozone. For example, I like this one 🔗, due to the fact that it has a metal support-frame that will not allow the form to bend under the weight of the dough. And the notch seems to be not small

And a bit more

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Girls, why are these bumpers? So that the filling is a thin layer?

Guys, I'm reporting on an experiment in baking a jellied pie using a regular form and a saucer.
This is what we have at the beginning: a glass baking dish, silicone paper so that nothing sticks, a saucer

I filled everything with dough according to the lunova-moskalenko recipe, but since my volume was less, I added a glass of 200 ml of sugar and the same 200 ml glass of flour to 3 eggs

baked in the oven, took off the saucer

but once such a booze has gone, decided to experiment even more and took out some of the crumb
spread the fruit and poured the filling, which, of course, was immediately absorbed into the biscuit.

I was upset, but, continuing the experiment, I put everything in the refrigerator and made a new fill.
I waited a very long time for her to freeze, but did not wait. It was similar in consistency to liquid jelly.

I put everything in the refrigerator again.
Summary: Baking is quietly obtained without any problems without a form, but in the future I will use both a form and a saucer, and preferably ribbed side walls. It is very difficult to pick up a saucer, since these shapes are usually low.
I will not manually remove part of the biscuit in the future, since in these forms the biscuit will not be high anyway.
But help with filling. The mixture, prepared for pouring, was brought to a hot state in the microwave, then Dr. Watker poured Zhelfax into it, but it froze very badly.
Where did I go wrong?
I don't know where to put my experiment. If something is wrong, moderators, please move my writings to another place.

[Irinka]

Irinka, Mikhaska, but you want less dough and more fruit !!!! ...
Do not cut the dream at the root !!!! ...

[Svetul, cat!]

Svetul, cat! Don't cry, my dear! Do whatever you want! If only you were good!

[Lyi]

Lyi, now the good fairy Lorik will come and tell you where to take you.
Well, while I'm alone, I'll give you advice. most likely the problem is due to Zhelfix. When it doesn't freeze, I add gelatin to the fill. Then, the base itself should be well cooled, even slightly frostbitten, and then everything sets quickly. Well, you need to fill in the already cooled fill.
And it seems that you need an ambulance confectionery help.

[Lyi]

Lyi, You are not mistaken! You just better use Cake Jelly next time, (also from Dr. Otter). It comes in small blue bags. There, in the upper right corner is written in small letters "colorless quickly - solidifying". it will pleasantly surprise you, because it freezes, just the same, on the go. And you still have to be smart with it to evenly fill the entire surface of the cake! It freezes, almost in the spoon, which you will pour!

Shouldn't the paper be put on top of the saucer?

shouldn't the paper be put on top of the saucer?

Now, I also wanted to know about this, until I saw the jelly question.

[Chuchundrus, Mikhaska]

Chuchundrus, MikhaskaThanks for the advice! Now I will have this cake constantly in use. Even with all the flaws, it's tasty and not troublesome.

Shouldn't the paper be put on top of the saucer?

Natalisha, I tried to lay the paper on top, but she did not want to fit exactly, so I left everything as it is and did not lose.The after-baking neatly separated the saucer with a knife without any problems.

[Lyi]

Lyi, but it still looks very beautiful !!!!
Well done!!! Our pioneer !!!!!
And small mistakes are already nonsense !!! Everyone will earn some money for themselves !!!

[Seven-year plan]

Seven-year plan, Lyi, hospiding, well, it's easy! bake two identical round biscuits 2 and 3 cm thick (or cut one biscuit in thickness). From a 3cm biscuit, make a bagel with a ring width of 2cm. Put this bagel on a 2cm biscuit and glue it with cream, jam, etc. And put the fruit in the resulting recess and pour jelly!
Lyi, in the relevant topic about the jellied pie, I told you which jelly to take and how to fill it correctly (this is my recipe). I propose to move the discussion of the pie there, we will not flood here.

[Lyi]

Lyi, this is not a saucer, but a bowl. The saucer is smaller and the paper will fit well on it. The paper must be wetted, squeezed out, and then it easily takes any shape.

Lyi, this is not a saucer, but a bowl. The saucer is smaller and the paper will fit well on it. The paper must be wetted, squeezed out, and then it easily takes any shape.

Alim, I had to take exactly the bowl, since the biscuit was tall and narrow, and it took a glass form so that one could observe the baking process.
In the future, I will take another baking dish and, accordingly, another saucer-plate. The advice to wet the paper is good if you use regular baking paper. I have silicone paper.
But even without paper, everything works well.

Seven-year-old, Lyi, hospiding, well, it's easy! bake two identical round biscuits 2 and 3 cm thick (or cut one biscuit in thickness). From a 3cm biscuit, make a bagel with a ring width of 2cm. Put this bagel on a 2cm biscuit and glue it with cream, jam, etc. And put the fruit in the resulting recess and pour jelly!
Lyi, in the relevant topic about the jellied pie, I told you which jelly to take and how to pour it in correctly (this is my recipe). I propose to move the discussion of the pie there, we will not flood here.

The recipe of 2 halves has a place to be, but this is not the effect that I wanted to get.
And I used the recipe lunova-moskalenko with this one
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170962.0

And I used the recipe lunova-moskalenko with this one
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170962.0

Yes, it was Nadia who posted my recipe first, she writes about it in the first post. And just below I already wrote, read it.

[svetta]

svetta, Wow!!!
All ingenious is simple !!!
I just didn't think about these pies until the discussion started here!
Thank you!!! The idea is just great !!!

[Svetta,]

Yes, it was Nadia who posted my recipe first, she writes about it in the first post. And just below I already wrote, read it.

Svetta,thanks for the recipe. Delicious and easy to make. Even the experimental flaws in his performance did not spoil it, the son grinded it in one sitting at dinner.
Now he will always be on my table.

virgin what is silicone paper ??

This is regular baking paper with a silicone coating - one-sided or, more often, two-sided. Nothing sticks to it. It can also be used several times as usual.

[Olga VB]

Olga VB, Olya thanks
I didn't know that right now there are such
I have 3 more rolls of unused parchment paper .. and you will see 5 years more lie with a cook like me

Came to brag
I bought two wonderful forms on ozone, both of carbon steel with a non-stick coating, but not the one that fuuu (in tefali), but such a very pleasant one



and with an absolutely specific purpose: for Ossetian pies and pizza (my old, still a mother-in-law from another city pinned down 8 years ago, a frying pan, heavy to madness, decided to get out, everything in it began to stick. Yes, and my sculpting speed required two pieces, and more than one, byeaaa you can wait ...)

I conducted tests today and I will report to you, chic, shine, beauty.

Here the current has mashed up that Ossetian pies.




One thing is bad, the maximum diameter was 30 cm, I would at least 32 But nothing, we will eat less get used to new sizes.

PS: I specially took different ones, suddenly they will be unusable

ZY2: the one that is black fits perfectly into the Princess

the one that is black

link to the studio

[Irina]

Irina, my curvature does not allow me to make such equal pies. Can you have an MK for sculpting them? Maybe then I, at least something, will work out ?! And that I did, in my pizza maker, khychiny ... well, it takes a lot of laughter .. I can't even say what they looked like

Girls, here are the links to the forms

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Tanyush, here here there is a video on how to mold a cake. The main thing is no rolling pin, only with your hands! In fact, you need practice, a couple of times and you will sculpt with your eyes closed.

This time it turned out awful for me, you can't show your mother-in-law. Very fat. But this is because I kneaded the dough according to my custom, forgetting that the forms are smaller (old frying pan 33 cm in diameter)

Girls, help out.

I took care of buying baking dishes (mostly biscuits) of different diameters. While studying the assortment, I found the forms of the Rondell company, for example, such
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What kind of animal and how does it work? Does anyone have such? Attracted by the combination of materials (carbon steel + silicone).

Another glance settled on Dr. Oetker, but the choice of sizes there is more than modest.

Who has what forms, please share your experience.

I do not consider Tefal unambiguously ...

Irin, but Price

Nadezhda, I'm ready to pay this money, if it's worth it.That's why I'm asking, what if anyone has, the feedback from our members of the forum has long been the ultimate truth for me

Girls, has anyone come across such a Teskomovsky baking dish on sale?

Innochka, I bought one for myself before Christmas. We have already appeared in stores. I baked a chocolate cake in it

[Natulechka]

Natulechka, the cupcake is awesome !!!

What recipe is baked, I'm wondering?

And most importantly, how are the first impressions of the form ?!

Doesn't stick?

What did you lubricate with before baking?

Standing or so-so?

I don't see them in our stores yet ...

[Innochka]

Innochka, I baked this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123603.0
In general, it was like this ..... I was in such a hurry to cook that I remembered about "greasing the mold" only when the cake was already in the micr. Since this was my first baking in the micra, I added a few more seconds during the cooking process. As a result, the cake moved away from the walls, but it was shaken out problematically, I very persistently knocked it on the table and it (the cake) broke horizontally. I shook it out hot, when it cooled down a bit, I easily pried off the adhered part with a table knife. But I did not stop and kneaded the next one after half an hour, because the first one was immediately devoured. This time I greased the mold with melted butter, baked a little less. The dough did not move away from the edges, I allowed it to cool a little more, I tried to walk around the edges with a knife. I had to shake it again, but it did not break, only some dough on the top and in the teeth remained on the mold. I then stuck it and filled it with glaze. Attempt # 2 in the photo.
I foolishly threw out the packaging, took pictures only of the recipes on it, but they are not in Russian. I didn't bake in it anymore, I wanted to ask around in Temko about mikra about lubrication, but my hands had not yet reached. Although in the near future I will bake lean options in a micron, then I will experiment.
If you can figure out how to get baked goods without damage, then yes - the form will be just super.

Yes, and Vikochkin's cupcake is very tasty

[Crochet]

CrochetThanks for the magic pendel
I found a photo of the package and translated it. There write "pour the dough into a greased and floured form." Now I will know and try.

This is a photo of recipes for a baking dish in the microwave, suddenly someone will come in handy

[MaBa, Natasha!]

MaBa, Natasha! The cupcake is gorgeous! Looks so rich!

[Mikhaska]

Mikhaska, Irisha, thanks for the praise Straight, embarrassed me
I'm a simple performer, and I shared this sooooo delicious Vicochka-Viki cupcake

I only ask in another Temka about the forms of Dr. Etker, I also look closely. Teskomovs which I don't like

I don't like the Teskomovsky

Me too ((

[Aunt Besya]

Aunt Besya, I'm talking about Teskomovskaya plastic shape for microwave wrote. And you seem to be asking about Teflon molds in another topic. Or does Dr. Etker also have micra molds? If there is, share a link, pliz

I've been baking in aluminum Wilton molds for 2 months now, heaven and earth compared to other molds, and the biscuit is gorgeous.

[Lenus]

I don't like the Teskomovsky

Lenus, and what exactly Teskomovskie do not like you?

I am very, very happy with my Teskomovsky cake mold, I have this):

Kroshik, does the lock work well in this form? I have a similar form, horror seizes.

[Taichka]

Taichka, fine !!!

But I use it so rarely that with such a frequency of use, any lock will serve for centuries ...

Well, my family is not a cake, not a cake ...

[Girls]

Bought myself two new aluminum molds (1.5 l.) for cakes, BIOL:



I have not experienced it yet ...

Girls , does anyone use these?

I've been baking in aluminum Wilton molds for 2 months now, heaven and earth compared to other molds, and the biscuit is gorgeous.

Lisa, in which forms is the biscuit good?
I have 4 VILTONOV molds (2 for large cupcakes (like a Nordic), 1 small leaves, pumpkins, acorns (favorite), one - 6 pots (I just bought it for Easter cakes, but it is huge, it does not enter the oven !!!) I like it very much, but I haven't tried the biscuit.

[Vei]

Vei, Liza, and you grease the form with something when you bake ?! Otherwise, I have a Wilton biscuit mold, so that there is a filling inside in the shape of a heart, so I usually did not lubricate the molds with anything (I have ordinary detachable ones), and in this mold I did not lubricate anything. Everything stuck tightly.

[Crochet]

Crochet, I have a set of such Biolovsky forms for Easter cakes. Just fit into HP Panasonic. I have three sizes. 1 liter. 1.4 liters and 2 liters. And what is yours? Now I have made myself a rule - when buying forms, I immediately measure the volume and engrave the size (diameter) or volume on the bottom or on the side.

Here is my command.

I have a set of such Biolovsky forms for Easter cakes. Just fit into HP Panasonic.

Can you give more details. Put this form directly into the bread maker, or what?

This Temka to the fact that the Nordics have already bought everything? Is it time for a new hype?
And Temka is interesting!

I bought myself two new aluminum molds (1.5 liters) for cakes, BIOL

I have a set of such Biolovsky forms for Easter cakes.

Girls, where do you buy die-cast aluminum molds? For some reason, the search leads me to some sites with drawings and diagrams of these forms, but without prices. Please share addresses and links

[Taia]

Taia, yes, I put the form directly into the bread maker, even a two-liter one fits perfectly. And why fire a big oven if you need one cake?

[Creamy]

Creamy, Thank you. Live and learn. It will be necessary for myself to look after such a form.

[Biryusa]

Biryusa, bought a year ago in an ordinary hardware store in Veliky Novgorod. If I want something, then I go to the hostess of the crockery department with the exact name and article number of what I need, if possible, she orders it at the base in St. Petersburg and brings it to me. Sellers bring these forms to Easter.