Easter cakes and baking tins

[Crochet]

Crochet, Thank you! I will definitely try them. And I'll also try in an eggshell

Especially in big banks 850 ml. I liked pineapple / peach), and the size is good !!!

These are mine and dug. There are also peas, but I will leave them for well-aimed shooters - they are too small for me

[IvaNova]

IvaNova, will it be absolutely crumbs in the shell? Or are they egg-shaped?

[IvaNova]

IvaNova, will it be absolutely crumbs in the shell? Or are they egg-shaped?

Yeah. I spied on Tamara. Have not tried yet

Souvenir cakes (Taramara)

[Irina]

And this year I want to try cans. If I understood correctly, they need to be lined with oiled baking paper. So?

Irina, that's just about this I wrote on page 6 (post # 113). It may be useful. Just choose a good paper so that the oil does not absorb. My cans are about twenty years old.
I tried to bake in paper ones, I was not impressed. The top is kind of ugly (low) turns out. Of course, maybe these are just my troubles.

I liked pineapple / peach), and the size is good !!!

That's right, that's it! Although 400 grams of condensed milk / peas are also good - for gifts-gifts.
Girls, all successful fragrant cakes!

Although faster and more convenient than lining ordinary forms with paper) ...

Finally, I do not line it with Non-stick grease, and that's it.

[Irina]

Irina, Special cake forms and do not need to be lined, I agree, but for cans it can be actual. Some also have slightly wavy walls. Than to get upset later that it is difficult to take out, it is better to spend some time, you can prepare paper inserts for all sizes of jars in advance.

Tamara, of course)) It was I who answered Kroshik, as far as I know, she has biol forms. Inus, are you laying them chtol with paper?

And I used to be in porcelain baked mugs. None of them suffered.

[Biol]

are you laying chtol with paper?

Yeah, so as not to wash the forms later ...

At the same time, I increase the height at the expense of paper), well, just in case ...

Last year their BiolI smeared ovskie margarine, but they should be washed later !!!

And I bake in silicone, I like it and it is convenient to wash and do not stick and easy to store ...

Today my mom bought me a wooden mold for Easter cottage cheese. She knew that I want it for a long time, but I will not be honored in any way)
Here is such

Maybe someone will be interested. It costs 640r, holds 700g of cottage cheese, as I understand it, the cottage cheese mass is up to 1kg.
True, the salesman aunt said that she needed to be boiled in oil, I don't know how to do it. We need to look for the Old.
There is such an interesting recipe for cottage cheese Easter on the box - I have never seen this. Maybe I'll try.

[IRINA]

IRINA, and where did you buy it? I have a wooden, but very inconvenient fastening: I need to tie it with twine, but here everything is well thought out.
I soaked mine in three layers of boiling linseed oil. Only a silicone brush is needed. Natural bristle roasts instantly.

And I have never done cottage cheese Easter Try, too, or something

[Oksana,]

And what is the size of the forms at the Crossroads? And the price?

Oksana, the sizes are different. A set of 3 forms with a diameter of 145 mm - 59 rubles

[Painting]

Painting, Tom, bought in the store "Troitskaya Kniga". There were less and fastening with an elastic band, cost 230r.
About the oil, thanks! So I will)

And I have never done cottage cheese Easter Try, too, or something

ad intended !!!

[Irina F]

Irina F, Irina!

bought in the store "Troitskaya Kniga"

Which one is in the area of ​​Olympic Avenue?

When will you take your molds?

[Borisyonok]

Borisyonok, Helen !!!! AAAA! I forgot about the forms !!!! Okay, huh?
Lena, I’ll ask Mommy tomorrow, she’s asleep now.

[Irina F]

Irina F Irin, it seems to me that you can soak it with a brush several times with boiling oil. The mold is very pretty, the main thing is wooden. With the acquisition of you. I also love wood. It's nice to stroke it with your hand, not like plastic.

[Scops owl]

Scops owl, Laris, yes, and was going to do so!
The mold is really very nice)

And I have never done cottage cheese Easter Try, too, or something

Ir, of course to do! Try to make it boiled, it turns out just gorgeous. But I like doing in a wooden sandbox better, well, I don't like plastic

[Ninelle]

Ninelle, I agree with you about boiled! It turns out to be smooth, tender and raw eggs are not used.
Kara, Irish, be sure to do it!

Oh, deffchonki, I will listen to you! I'll try. My cottage cheese in its usual form is not eaten from the word "at all". But maybe it will be so

Try too or something

Necessarily! This is delicious!)))

[Irina]

Irina, be sure to try. This is not curd even once. The pressed product - without excess moisture, sweet, with candied fruits - very tasty. I know people who do not eat cottage cheese, and Easter with pleasure

Oh, deffchonki, I will listen to you! I'll try. My cottage cheese in its usual form is not eaten from the word "at all". But maybe it will be so

Mine also do not eat, only I eat.
They are not in any form, not in pancakes, not in cheesecakes - nothing. They only hear the word - cottage cheese, everything is past and do not even try. I stopped translating the product. I make myself a casserole in a multi-liter one and a half, for me one is suitable, and it turns out to eat 4 times))))))
Today I turned over a mold for Easter in my hands and did not buy, for a kilo of cottage cheese, I would never be able to overcome this.
In the Lenta hypermarket, there are such molds, though plastic, for 70 rubles for everything else, that there are good discounts for Easter.

Ladies, here in Kitchen Trivia I wrote about molds for Easter, in the same ozone there are two detachable molds of different volumes made of food-grade plastic. I have had a large one for a long time, it is designed for about 1 kg of cottage cheese, but now I bought a small one - it is more convenient, less cottage cheese, I think for a range of 300 cottage cheese + other ingredients:

https://Mcooker-enn.tomathouse.com/in...429.0 there are recipes.

I have the same, very comfortable

[Mandraik Ludmila]

Mandraik Ludmila, LanaG, and I bought one in Auchan for 90 rubles, there is also a candlestick in the kit, which is inserted into the middle for a taper. I will also make custard Easter for the first time.

[kil]

kil, wow, but here is 110 rubles and there is no candlestick.
I've been making custard Easter for many years. In 91, Mush gave me a book "Exemplary Kitchen", a reprinted edition of 1892, where the first recipes for Easter were translated from pounds, spools, etc. into grams and ml, there were no molds then, so I poured them into bowls and cups and ate straight of them, our whole family loves cottage cheese, and we eat Easter after Easter for a week, I do a lot! Then my mother-in-law gave me a reprinted Molokhovets, there is a lot of Easter in it, but the recipes intersect with the Exemplary cuisine.

Added on Monday 25 Apr 2016 3:07 PM

Easter, recipe from "Exemplary Kitchen" with partial preservation of spelling and translation into modern Russian
1 lb = 400gr, 1 ash = 4.266gr

Easter: 5 lb. (2kg) cottage cheese, 5 eggs, 1/4 (100g) lb. raisins, 5 grains of cardamom, 1/2 (200g) lb. butter, 1 1/2 lbs. (600g) sugar, 1 lemon
In the evening, cottage cheese is tied in a napkin, a board is placed on it, and some weight, for example a stone, is placed on the board and left overnight (to squeeze out excess liquid). In the morning, rub the curd through a sieve (punch with a blender), add 5 raw eggs, 1/4 lb. quiche-mishu (raisins), 5 grains of finely ground cardamom, 1/2 lb. butter, 1 1/2 lbs. sugar, and finely chopped (finely grated) zest from 1 lemon. Fold in a saucepan, cook over low heat, stirring until bubbles appear, cool slightly.
The paste mold is moistened with water, lined with thin muslin and spread out the cottage cheese (still hot made mass), set between 4 bricks, cover the top of the Easter with a plate and apply a stone, in the evening the mold is disassembled and the Easter is placed on a dish.

Easter confectionery: 10lb. (4kg) cottage cheese, 3lb. (1kg200gr) butter, 15 eggs, 3lb. (1kg200gr) sour cream, 6 gold. (25.5gr) salt, 3lb. (1kg200gr) sugar, 1 / 4lb. ( 100g) candied lemon and orange, 1/4lb. (100g) cinnamon (raisins), 1lb. (400g) almonds, 5 gr. vanilla tinctures.
Everything is done further as in the first recipe.

A lot of products are needed for the "Exemplary Kitchen", for the last few years I have been making such boiled Easter on yolks, I most often do it:

1kg of cottage cheese (mashed with a blender), 250g of sour cream (preferably fat), 5 yolks, grated with 1 glass of sugar, 400g of butter. Everything together is heated over low heat until small bubbles, at the end we add raisins, candied fruits, lemon zest and a little turmeric, everything to your taste. We carefully line the form with gauze so that all the inscriptions are easily filled with a hot mass, I drive all the folds into the corners, put the form with its top down in a colander, a colander on a container for collecting liquid. Pour the mass into the mold. I use the liquid that merged later in Easter cakes at the expense of the liquid according to the recipe, it is very fragrant and oily - it's a pity to pour it out!

I make meringues from the remaining proteins!

Today I heard such information that tin cans (peas, corn, etc.) are processed from the inside with some substance containing bisphenol A (which is still byaka), when heated it becomes even more toxic. I am writing to every fireman for those who plan to bake Easter cakes in such jars.

[auntyirisha]

auntyirisha, it is true, these cans are white inside, according to the law, products should not be stored in them for more than a year.

[Irina F]

Irina F, IRINA, Congratulations! Wonderful pasochnitsa, I also can't afford to buy a wooden one, although I've been dreaming about it for a long time (Shmeleva has read a lot and just caught fire with a wooden pasochny) What kind of recipe?

Today I heard such information that tin cans (peas, corn, etc.) are processed from the inside with some substance containing bisphenol A (which is still byaka), when heated it becomes even more toxic. I am writing to every fireman for those who plan to bake Easter cakes in such jars.

Thank you! Then we won't
As far as I understood from a cursory reading of information on the internet, this only applies to banks with a white inner coating. Shiny tin cans are not processed by this

[Girls]

Girls, Ozone now has a very attractive price for molds for cakes Biol 2 liters. , only 393 rubles. !!!

🔗

The forms are simply wonderful, it is not the first year that I bake Easter cakes in them !!!

I recommend to everyone !!!

[Crochet]

Crochet, Innus, I've already looked at them, but I would have ordered 1.5 liters, but they are not ((

[Manyunechka]

Manyunechka, and 1.4 liters. are small for you, huh?

🔗

[Inna]

Inna, so they are not even for 2 liters, for 1.4 liters)) Writes 14 days to wait)

[Girls]

Girls, Ozone now has a very attractive price for molds for cakes Biol 2 liters. , only 393 rubles. !!!

🔗

The forms are simply wonderful, it is not the first year that I bake Easter cakes in them !!!

I recommend to everyone !!!

Innus, thanks for the tip, but how to cook this form in baking, do I need to line it with what?

Inna, so they are not for 2 liters, for 1.4 liters)) Writes 14 days to wait)

where should we hurry? next Easter is already April 16, 2017, and both on the same date!

[Tanechka]

but how to cook this form in baking, do you need to cover with what?

Tanechka, last year, I form margarine oiled, this year I acted even lazier, lined the form from the inside with baking paper I have been using exclusively Toppits paper for many years, I recommend it to everyone , so I liked it even more !!!

so they are not for 2 liters, for 1.4 liters)) Writes 14 days to wait)

Manyun, I somehow did not think that you urgently need ...

but it's easier for me with margarine)
I used to collect cans from under everything, lined and baked, so I gladly switched to paper ones.
but maybe I'm wrong, but it seems to me that baking should be better in this thick-walled aluminum

[Tanyush]

it seems to me that this thick-walled aluminum should be better baked goods

It does not seem, Tanyush), and there is !!!

I have such forms for bread too !!!

I just smeared "Biol" with butter, the Easter cakes flew out easily.

And last year I ordered this form

🔗

Today I've tried it. But I also have paper forms. And so far I like it, because sometimes I really want to bake small cakes. Once upon a time, she simply greased porcelain mugs with vegetable oil and baked. But if she immediately started the dough with a whole basin, then there were not enough mugs. But now I knead flour for 600-750 g and according to different recipes

Yesterday I baked cake according to one recipe (chocolate) in everything that was in the house. Test results:
- paper form. Lubricated with oil. Not bad. It separates well from the form (although I cut it with the form anyway)
- silicone cake pan (small, relatively high, proportions like a glass). The sides of the Easter cakes are hard. If I will bake in silicone, then only from the lack of the necessary forms
- tin can (no white coating). Put some oiled baking paper inside. The cake in this "shape" turned out to be the softest, the sides did not dry out. In my opinion, the most successful option. The only drawback is that the jar turned out to be high, the paper in it was laid in folds, so the sides of the cake are somewhat not aesthetic. Now I will pay attention to the proportions of canned food containers
- souvenir cake in eggshell. Lightly fried to the shell. Next time I will grease the shell with a drop of oil. For stability, I put the shell in a small silicone mold, it turned out very stable

[Irina]

Irina, I will consider! In vain, I mean I gave up cans ... This year I baked only in paper forms - I didn't grease it, I still cut it with the form. Thank you!

[Mandraik Ludmila]

Mandraik Ludmila, if paper forms are greased, then the dough sticks less.
But in cans, Easter cake is noticeably "fluffier" on the sides, there is no dried layer.
Although, perhaps this is the recipe. I will continue to experiment. I will unsubscribe about the results)
Although I like paper forms for their aesthetics. Easter cake in them is nice to put on the table and present. And the "can" ones will have to be decorated somehow. Considering that I am a minimalist in the decor of Easter cakes, this is still a challenge

[Irina]

souvenir cake in an eggshell. Lightly fried to the shell.

Irina, but did you take the cake out of the shell after baking? Or did I misunderstand something?

[Irina]

Irina, did you take the cake out of the shell? Or did I misunderstand something?

No. I baked according to your scheme (just put it not in salt / cereal, but in a small empty silicone mold).
And when the daughter tried to eat this Easter cake and split the shell, it turned out that the cake had fried to the shell in order.
I plan to bake these Easter cakes for gifts to children. It's hard to believe that the children will put them as decor and will not eat so I will try to lubricate the shell and make it easier for the children to knock out the cake

[Ira]

children will put them as decor

Ira, of course, this is completely out of the question, it has been checked repeatedly. But they, children, smash this Easter cake with great pleasure. I lightly greased the shell with sunflower oil.
Olga (Premier) suggests putting the shells on an aluminum dumpling maker. It's a pity, I threw mine out a long time ago.