Bakeware Nordic Ware: purchase, features, reviews, recipes

I have slides in all forms. I don't understand how to remove them.

My banana cake rose so that the slide was 2 times higher than the cake itself. And I really needed a gift, I cut it off, but it was somehow not high. Yeast, yes, they come out without a slide.

And in the Nordics, who fights like a hill?

In general, I began to bake at 150 degrees. But the time is longer, and more careful with baking powder. The slides have become such that it is almost not noticeable. But it probably also depends on the oven.

In general, I began to bake at 150 degrees. But the time is longer, and more careful with baking powder. The slides have become such that it is almost not noticeable. But it probably also depends on the oven.

We must try, ATP for the idea.

I really liked baking yeast pies in Gifts

The slides are removed by creating a crater before landing in the oven Then it protrudes in the middle flush with the sides

The slides are removed by creating a crater before landing in the oven Then it protrudes in the middle flush with the sides

Good idea too

This is not a thought It has been for months and, I'm not afraid of this word, it has been tested with tons of cupcakes!

Slides are removed by crater creation prior to oven landing

maybe depends on the test, on the density. I have these craters level out very quickly. you might need a very thick dough

maybe depends on the test, on the density. I have these craters level out very quickly. you might need a very thick dough

Similarly

Here, here, and I have no craters, everything is sliding back.

By the way, according to the recipe, after the end of baking, the form with the Angel cake must be turned upside down and kept in this position for 2 hours. It seems to me that with a non-stick coating this procedure will be extremely difficult.

The technology for making Angel cake in detail.

maybe depends on the test, on the density. I have these craters level out very quickly. you might need a very thick dough

With biscuit dough, of course, it won't work out that way, but it doesn't stick out too much. But I do all the muffin dough this way, always an excellent result.

Here HERE, for example, showed. You see, it seems to have slipped back, but in the end the bottom (well, that is, first the top, then it's the bottom) is always flat. Well sometimes it bursts like any cupcake

And on her hand is pandora my consolation instead of honeycombs and huts

I have slides in all forms. I don't understand how to remove them.

Mash, a little less dough than the norm is to be poured into the mold and it is good to knock on the table with the mold, naturally without enthusiasm, and the slide is then quite small. But the truth sometimes doesn't work, but more often it does.

And on her hand is pandora my consolation instead of honeycombs and huts

damn, but I think that charms remind me, I bought a castle there and I want a house

Girls, who decorates the cupcakes with what? Today I chose a pastry bag ... I watched, on advice, Teskomovsky, but hunting with metal attachments. What to take? Where to look? And I also want a bag with attachments in the set, because I am not different in professionalism and the bag needs a reusable one. What time is the hunt

So the first swallow flew away from ebay.

the first swallow flew to me ... it will be soon

I'm all having fun. I baked roses for the first time. I'm happy. Very comfortable in size.If the same GIRLANDA is too big for one person, then in this version - MOST THAT.

But with the hut, we are still looking closely at each other. The first experience - a pipe and 2 Christmas trees broke. The second time - the dough was thick and did not go into thin places.
This is the third option. The bottom is destroyed, like a flood. "Water", apparently, reached the pipe
And the long-suffering Christmas trees are again two without tops. I tied it with marmalade so that the eye was not cut like that Yes, there is little use ...
I hope that at least it will be tasty, since the hut is baked for a little girl ...

[svbone]

svbone, gorgeous roses. You can just sit and admire them.
And the hut is good !!! And I have no doubt that it is delicious.

Tatiana, thank you!
Why did the bottom suffer so much? The dough is not native - rum-grandmother ... I really like it in texture, however, and to taste. But what broke so ... Maybe there is a lot of yeast ... Or the temperature is not right ...

[svetta]

svetta, I didn't mean the shape, but the Angel cake itself. She gave as an example that he does not have a "slide" like ordinary cupcakes.

Clear. Does your mold have some kind of special non-stick coating or a regular one? And why is it needed if it sticks anyway?

Yes FIG knows what kind of coverage and why it is. A friend from Canada sent this. She has aluminum molds and such.
Here I found the very first experience of baking Angela. I then blunt and smeared the form with margarine. As you can see, the dome rises in the Angel, and it settles in a "skirt" like a simple cupcake ...
🔗
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Then I baked it in a dry form and at a low temperature, and everything turned out almost smoothly.

[purchase, features of use, recipes]

Girls, it seems to me, not every recipe fits every form, for the New Year, almost all of them got Huts according to Chuchelka's recipe, and at the office. the site has its own recipe for each form, of course not literally one recipe for one form, but there are certain preferences. The topic is called: purchase, features of use, recipes,
while we have everything about buying , I hope it will come to features of use, recipes

[Svetlana]

Svetlana, what kind of roses are breathtaking (I wanted them so from the very beginning, but I had to choose from what was)

Girls, everyone has such beautiful pastries!
About the domes: I've baked carrot muffins many times - the dome is always there! I just flip it over and it aligns. To get rid of the dome completely, in my opinion, is almost impossible - without dancing in some recipes. ((as I understand it, the dome is formed mainly due to the fact that when the wall of the mold is heated, the dough at the wall of the mold stops growing. The temperature is transferred to the dough gradually and from all sides. And it all depends on how quickly heat is transferred inside the dough, in fact from its structure, I can see my carrots also love the dome.) The coldest place is the center. Only lowering the temperature, or changing the heating process can help here. Has anyone tried to immerse the mold in another form with water? In my opinion, you wrote nonsense about water Who will conduct the "experiment"! What will be the crust in this case, and whether the cake will jump out of the mold well, it is not known? Do not throw your current slippers in the House

This is this Angel Cupcake with a dome, is that why they turn it over? right? How does it cling to the walls and why doesn't it cling to the non-stick walls?
And I like the Domes. And yet, remember, in the cartoon there is always an even biscuit, in my case anyway!

[Loksa]

Loksa, Angel cake turned out with a "dome", because initially the walls of the form were smeared with margarine. There is no "dome" to dry.

selenа, at first did not understand. Then it came. In the head! Indeed, adhesion to the bottom of the mold is not necessary. The main thing is that the walls work. And then any saucepan is fine. Need to try!

we dispose of the yolks here 🔗

[Ipatiya]

Ipatiya, yes, I looked! So it sticks to the wall of the mold - is this the structure of the dough? no?

[Loksa]

Loksa, and the structure of the test too, I guess. After all, there is absolutely no fat in the Angel Cake recipe. Although when the mold was smeared with margarine, it behaved like a regular muffin, that is, a dome was formed.I think that the "dome" is a kind of payment for non-stick coating. For some reason, not a single shape with a more complex relief has been made for the Angel cake.

[Ipatiya]

IpatiyaWhat does it taste like? : ops: I don't even remember whether I ate it or not, but I definitely didn't bake it. I love wet cake, so maybe that's why I was not interested in this "Angelic" one. Apparently it should be very soft?
HERE it is necessary to test it in the cartoon!

[Loksa]

Loksa, I haven't cooked it yet. But according to reviews, this is a super airy and very tender cake. svetta laid out the recipe - Sponge cake "Angel food"... I doubt that the cartoon will work out. The shape is not the same and you have to wield a knife And will it rise as it should?

[Loksa]

Loksa, I regularly bake it (because after the "production" of egg liqueur there are a lot of proteins) it is worth it, very tender and, I bake it in a split form, never grease, always even

To make it clear why the sleeve is higher: the biscuit turns out to be very airy, and if you immediately take it out and put it on a plate, it will sit under its own weight, and since it firmly holds onto the non-lubricated sides of the mold, the biscuit in the mold is turned over and placed on the sleeve, both on a leg and in this form they give it to cool down then it remains very airy
In short, girls, if you understand, thanks

[selenа]

selenаSo he's on squirrels? We must see! Thank you! I do not have a detachable form, but you can think of it. Maybe then it will turn out in a micro, and it will be white! I keep quiet, I just bake this in the summer at the dacha.

[Ipatiya]

Ipatiya, per link

[Loksa]

Loksa, there are some proteins, but you can bake a lot of it in any frying pan with high sides or a saucepan

[Loksa]

Maybe then it will turn out in a micro, and it will be white!

Loksa, that's an idea! Need to try. What if it works out?

[Ipatiya]

Ipatiya,

Girls, Love everyone! And not only on Valentine's Day !!!

[eLan]

we dispose of the yolks here 🔗

eLan, Thank you! Looks fantastic! I guess the taste is even better.

Girls, if we are not allowed to twist-twist and adapt somewhere else, then we will die of boredom. Here Nordic does not allow us to accelerate, everything was thought out for us. And look what they are doing with the Princess. Don't just believe your eyes! It says "pizza", but we have a stove for everything. Hunting is worse than bondage! Likewise, our inquiring mind is trying to refine itself with the Angel cake mold.

I finally rolled the heart shape

[Albina]

Albina, good! Is it metropolitan?

[selenа]

selenа, I will support you in this matter! I baked this biscuit in a regular muffin pan. Calmly turned it over and it did not fall out. So it cooled down upside down. Filmed, as Svetta said in her subject, with a knife from the walls.
Plain biscuit. Well yes! Lush and delicate, but completely expressionless.

Then I felt sorry for my form, in which I baked, because of scraping it with a knife. I did not write about this in the topic so as not to spoil the topic, as many like to do.

[Albina]

Albina, what a handsome! A-a-a-a! What's the recipe? Share?

I will leave key comments without emotion.

I baked this biscuit in a regular muffin pan. Calmly turned it over and it did not fall out. So it cooled down upside down. Filmed, as Svetta said in her subject, with a knife from the walls.
Plain biscuit. Well yes! Lush and delicate, but completely expressionless.

Then I felt sorry for my form, in which I baked, because of scraping it with a knife. I did not write about this in the topic so as not to spoil the topic, as many like to do.

I totally agree! I baked in the usual split form. Nothing supernatural. Yes, tall, white, porous, but I get all biscuits like this without dancing with tambourines.

[Albina]

Albina, cool heart turned out)) What recipe? I won't try mine in any way ...

Girls, thank you all for your attention

Baking cupcake Potato sour cream Painfully he intrigued me. Have not tried it yet. But I fell out of shape great. Only I touched a little, so the white "speck"

I think an angelic dessert can be baked in a Bavarian cake pan. Am I wrong?

[TatianaSa, Tanyusha!]

TatianaSa, Tanyusha! Do you mind the shape? The biscuit will stick to it tightly ...