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How to process forms before filling. The process of lubricating molds for paving stones

It is advisable to grease baking pans with fat that does not contain water, i.e. not butter and not even margarine (the lesser of two evils, because margarine is emulsion water with fat). In Teflon forms, you can bake bread (but not muffins) without lubricating them with anything. Trays and cast-iron cauldrons can be left ungreased, but lined with silicone baking paper or a silicone mat in size.

When greasing molds with ordinary vegetable oil or lard, the dough during proofing and baking sometimes absorbs this fat and eventually sticks to the walls of the mold! Yes, so that then nothing to tear off! Therefore, you can often find advice to grease the forms with oil and powder the walls of the form with flour on top of the oil before pouring the dough into it or laying the workpiece. The layer of flour serves as a barrier between the butter and the dough, and almost nothing sticks to such a coating.

This principle is the basis of the absolutely ingenious "Better Than PAM" flour-and-fat mixture for greasing forms, which I first learned about on the forum of American bakers. Since then, my bread has never stuck to the form! In this miracle lubricant, two types of fat are churned into a cream - plastic fat and liquid fat. room temperature vegetable oil mixed with plain flour or cocoa powder (for chocolate baking). Here is her recipe

NON-STICK MIXTURE

1 cup flour

1 cup plastic fat (lard, cooking oil, ghee,)

1 cup vegetable oil

First, fat, butter and flour are mixed into a lumpy mixture, then beat for 2-3 minutes until the increase in mass in volume in 2 times. The resulting cream is used to grease molds and baking trays. Apply with a brush, thin layer. Shelf life - year at room temperature or in the refrigerator.

Pictures

For churning into a cream, we need fat that is plastic at room temperature. Lard, lard, cooking oil, ghee, ghee (russoque) butter, deodorized coconut oil, palm oil, etc. Choose one thing that is at hand, which is cheaper, which you like. I prefer either lard and ghee for their delicious flavor, or cooking oil for its neutral flavor and aroma (i.e. lack of flavor and aroma, which is important when greasing molds and pastry pans).

The same can be said about vegetable oil - choose either fragrant and odorous - for bread, or neutral - universal and especially for confectionery.

Any flour can be used, and for lubricating molds for chocolate baking, instead of flour, you can take cocoa or a mixture of flour and cocoa

I really like to churn butter with peklevannaya into cream. rye flour. Ideal for both bread and sweet pastries.

Measure butter, plastic fat and flour in equal amounts in a bowl. For example, half a glass of each

At low speeds, gently mix (so as not to scatter the flour all over the kitchen) into a coarse, lumpy mixture, ugly colors

Next, at the highest speed, they churn into a lush cream for 2-3 minutes until the volume of the cream doubles. No fraud. Cream will become white silver!

Packed in banks. Store refrigerated or in the refrigerator for up to a year. It can also be stored warm at room temperature, but then the mixture may split from time to time (oil will be released) and it will be necessary to beat it again slightly.

Lubricate the forms with a brush, apply a thin layer on bread and confectionery forms, baking sheets. It is good to lubricate molds and baking sheets with this mixture, not only for baking, but also for culinary purposes - roasting meat and fish, roast beef and boiled pork, cutlets, meatballs and meatballs, meat loaves, pates and rolls, stuffed peppers and cabbage rolls, cooking lasagna and other casseroles in deep pans. Such a coating on the walls of the form and the surface of the baking sheet never burns, it is easily and cleanly washed off with plain water and does not leave marks on the crust of the products themselves. Just WONDERFUL.

This principle is the basis of the absolutely ingenious "Better Than PAM" flour-and-fat mixture for greasing forms, which I first learned about on the forum of American bakers. Since then, my bread has never stuck to the form! In this miracle lubricant, two types of fat are knocked into cream - plastic fat and vegetable oil, liquid at room temperature, mixed with ordinary flour or cocoa powder (for chocolate baking). Here is her recipe

NON-STICK MIXTURE

1 cup flour

1 cup plastic fat (lard, cooking oil, ghee,)

1 cup vegetable oil

Pictures

The same can be said about vegetable oil - choose either fragrant and odorous - for bread, or neutral - universal and especially for pastry baking.

Any flour can be used, and for lubricating molds for chocolate baking, instead of flour, you can take cocoa or a mixture of flour and cocoa

I really like to churn butter with pecked rye flour into a cream. Ideal for both bread and sweet pastries.

Measure butter, plastic fat and flour in equal amounts in a bowl. For example, half a glass of each

At low speeds, gently mix (so as not to scatter the flour all over the kitchen) into a coarse, lumpy mixture, ugly colors

Next, at the highest speed, they churn into a lush cream for 2-3 minutes until the volume of the cream doubles. No fraud. Cream will become white silver!

Lubricate the forms with a brush, apply a thin layer on bread and confectionery forms, baking sheets. It is good to lubricate molds and baking sheets with this mixture, not only for baking, but also for culinary purposes - baking meat and fish, roast beef and boiled pork, cutlets, meatballs and meatballs, meat loaves, pates and rolls, stuffed peppers and cabbage rolls, cooking lasagna in deep baking sheets and other baked goods. Such a coating on the walls of the form and the surface of the baking sheet never burns, it is easily and cleanly washed off with plain water and does not leave marks on the crust of the products themselves. Just WONDERFUL.

Non-stick baking grease

A simple recipe for non-stick baking mix.

Easy, fast, cheap, DIY.

What is the best way to grease baking pans?

I think that all home bakers have a sad experience when they could not get pastries out of the mold.

Of course, the finished cake can be cut directly on the baking sheet. Worse, when the workpiece is firmly stuck to the roll or cake. I want to cry.

Baking recipes usually say to grease the pan or use baking paper. This is done so that the pastry does not stick to the mold.

Oddly enough, in our time, when forms with a non-stick coating, ceramic, silicone, etc., have appeared, they still have to be lubricated.

We lubricate just in case or because the non-stick qualities of the form are not so strong.

Baking paper, of course, is a very convenient thing. But it is also of poor quality, then you have to tear off the pastries from the paper. By the way, if this happens, it is more efficient to remove the paper from the baking, and not vice versa.

And if we bake a pie basket in a shape with embossed sides, of course, the paper will not repeat all the curves of the shape. In this case, you want to have a reliable non-stick lubricant for the mold.

AT Soviet time baking sheets were often lubricated with vegetable oil, less often with lard. Ready-made pastries immediately from the oven were placed on a wet towel or wet newspaper. Usually everything worked out. If it sticks, then not over the entire surface, more often where the sweet filling has leaked.

Each hostess had her own favorite form, with which everything was perfectly filmed.

Great suffering has always been about Easter cakes. Everyone had their own method. More often they were greased with vegetable oil and sprinkled with flour on the walls and bottom of the molds. Or they lined the walls and bottom with tracing paper, then it was carefully torn off from the Easter cake.

Once an employee brought beautiful homemade Easter cakes to work. Very tasty, airy, but dry semolina creaked on her teeth, with which she generously sprinkled forms. Therefore, I immediately rejected this method. However, she may have done something wrong.

In detachable forms for Easter cakes, I put a circle of baking paper on the bottom so that the dough does not flow into the slots. The circle should be slightly larger than the bottom to cover the parting line.

Try it, it's very easy. But in no case should you use margarine, such a lubricant will not protect against sticking to the form.

Non-stick baking grease

Ingredients:

Pork lard * - 0.5 cups
Sunflower refined oil - 0.5 cups
Premium wheat flour - 0.5 cups

Cooking:

1. Measure by eye the products approximately one level in the same glasses.

Paying attention, pork lard should be in a plastic form, that is, soft, but not liquid. I have a sad experience with this.

One hot summer I put a jar of lard on the window to make it softer. As a result, lard became liquid.

Without a second thought, I combined all the products in a bowl for whipping with a mixer. But no matter how much I whipped, the consistency of the cream did not work out. Then I realized the mistake. I put the whole mixture in the refrigerator, in the salon. When the lard turned white, everything whipped up perfectly.

2. Put all products in a container for whipping. First flour, then vegetable oil, mix with a fork. Then lard.

3. Beat until the consistency of a white cream, first at low speed, then add. It takes me no more than 3 minutes.

4. It is better to store in the refrigerator in a jar with a lid. I have this jar for a year.

5. How to use. Apply to a clean form with a brush or put a couple of drops on the bottom and smear with a paper towel.

For the first few years, I greased the molds liberally, and then, when I used the rest of the mixture, I realized that a very thin layer was enough.

To grease the corrugated cake basket, it is better to use a brush, it is more convenient and faster.

To make pastries not only tasty, but also beautiful, you need to take into account every moment. After all, if you forget to lubricate the form in which you are going to cook the product, it will stick to the walls and all your work will be in vain. It is not always possible to use silicone molds, and not everyone has them. Today we will reveal the secrets of lubrication of traditional forms that most hostesses have.

How to grease a baking dish: options available

We will present you with some ideas and culinary tricks, which will be useful to you many, many more times:

Butter. Thanks to him, the pastry will not stick to the walls, besides, it will become more fragrant. Creamy aroma will come in handy. How to carry out the procedure? You need to take the butter out of the refrigerator for a couple of hours and leave it at room temperature to soften a little. The butter should be soft enough, but not too soft. Now unfold the package, grab it with your fingers and run butter several times on the inside of the mold. Very convenient, right? You don't have to get your hands dirty and the oil stays in the package. If you keep it without paper packaging, just cut off a small piece and stick it on a fork and grease the container.

Vegetable oil- also a good option. But we advise in this case to use refined oil, it has no smell. Alas, refined oils do not smell very pleasant in combination with dough, and as a result, your pastries will have a specific aroma.

Magic Blend - If you often cook pastries, we recommend using this recipe. The prepared mixture lays perfectly on the surface and the pastry separates well after cooking is completed. All you need is to mix vegetable oil, flour and lard in equal proportions. Store the mixture in a plastic container or jar and use as needed.

Flour, semolina . To make the pastries beautiful, we recommend that after using the oil, evenly sprinkle the surface of the mold with a small amount of flour or semolina. Thanks to this trick, the baking is perfect and easily separated from the mold.

Cocoa powder. No flour? It's okay, replace it with cocoa powder, it works exactly the same.

What can replace butter? If there is no oil at home, feel free to use margarine - in a small amount it does not differ in taste and aroma, and the effect will be exactly the same.

Smalets- a little oily, but good for lack of fish. Moreover, it differs natural composition and no strong odor.

How to eliminate excess powder? It's simple - after you have evenly distributed it over the surface of the form, turn the container over the table or over the trash can and shake it gently. Excess powder will remove itself, and you will get a ready-made baking dish, it remains only to pour the dough.

How to wash molds after baking? It is no secret that after the preparation of the product, the remains of dough, oil and powder remain on its walls. As a result, cleaning dishes takes too long. To speed up the process, fill the form with a small amount of soda, fill it with water and put in the oven for 20 minutes at a temperature of 180-200 degrees. Thanks to this trick, the dishes are perfectly cleaned of plaque.

Well, today we have presented you with all the options that you can use to grease the form. And yet, if you have the opportunity, buy silicone - it does not require lubrication and the dough is easily separated.

The abundance of high-quality utensils and accessories for cooking provides a lot of opportunities for housewives. With silicone baking molds, you can easily create culinary masterpieces in your kitchen.

Silicone molds for baking

What are the benefits of silicone molds?

It is known that lightweight molds made of silicone for baking are completely non-stick. Dough sticking is completely excluded. It is only necessary after purchase to smear the mold with butter once. Further, it is not necessary to apply fat, since the dishes eliminate the burning of baking. Another advantage not to be missed is the ease of use of silicone molds. To remove baking, turn out soft dishes, and to wash traces of food, simply rinse with water and a sponge.

Silicone molds do not require special conditions. This miracle dish is stored in a cabinet in the kitchen without taking up much space. Forms can be bent in any way and rolled up, then they immediately restore their former silhouette. It should be noted that after baking, the molds do not leave the smell of this dish on themselves. Another indisputable plus is resistance in a high-temperature environment. Forms behave well at minus 50 and plus 250 degrees. You can cook pastries in the oven, and freeze food in the same container in the freezer.

On sale a great variety of silicone dishes - different configurations, sizes, colors. There are high and low options, embossed and smooth, with a removable bottom. The most beautiful ones look like flowers, animals and other interesting figures. Forms excel when cooking in electric and gas oven, microwave oven.

Are silicone bakeware harmful?

Silicone molds are unequivocally safe for human health. Therefore, you can cook for the whole family without fear. Material - medical silicone, does not absorb harmful substances from the outside and does not emit any when heated. You can be sure that baking is environmentally friendly. In this matter, metal forms are inferior.

Certain types of silicone molds pose a health risk. It's all about the use of prohibited materials and the wrong technologies, only unscrupulous manufacturers sin with this. You can protect yourself from this factor if you purchase certified products from reputable brands. Usually high-quality silicone dishes have a uniform material structure, without air bubbles and defects.

Features of using silicone molds

If you do not follow the recommendations of manufacturers, then there may be undesirable consequences. Read the instructions carefully and follow all operating instructions. Shouldn't be cut ready-made pastries directly in the form, use aggressive chemicals when washing, scratch the product. Naturally, you can not heat the form on fire, and it is better to fill it after placing it on a baking sheet so that the contents do not fall out.

silicone molds are ideal for baking muffins and cupcakes

How to choose a silicone baking dish?

Silicone mold for baking in the oven

Silicone molds are convenient to use when baking delicious and fragrant products in a microwave, electric and gas oven. The maximum temperature in the oven is 240-250 degrees. Most often, housewives bake at a temperature of 170-180 degrees. The material is not deformed and does not spoil baking. It is only necessary to preheat the oven, pour the dough into molds, place them on a wire rack or baking sheet, then carefully place and start cooking.

Universal forms

Round silicone molds

Round - the most successful form for making cakes and muffins. Ready product will keep its shape stably and will not crumble, as there are no small parts. You can bake the basis for multi-tiered pies. There are also small molds in circles, you can immediately make a whole batch of cupcakes for a large family.

Rectangular silicone molds

Rectangular baking is a classic of the genre. This form is suitable for every hostess. You can bake rectangular cupcakes. On sale there are large rectangles, and fused forms, divided into several small rectangular sections. This is a fairly common kitchen utensil. It is easier to find it on sale than, for example, a flower mold, an animal or a heart.

silicone molds are flexible and practical

What are the best silicone bakeware?

Silicone molds for cupcakes

As a rule, cupcake molds are quite small in size. It turns out surprisingly beautiful, even products, no worse than store ones. Children and adults will be delighted with such baking. The sides of each cupcake come out the way you want - corrugated and clear. You can make standard round cupcakes or in the form of hearts, fish, animal figures.

Silicone molds for cakes

There are different types of cake molds. Their main difference is the size. Usually this is a large dish. On the basis of baking, you can cook absolutely any cake, decorating it to your liking. If the dough recipe is correct, then the cakes are smooth, like from a store.

Silicone cookie molds

It is a great joy to cook a lot of delicious curly cookies at home. Silicone molds provide this opportunity. Cookies can be in the form of insects, animals, transport, with letters and patterns. Many of these products are sold in online stores at the most reasonable prices. it a good idea for any holiday and weekdays.

Silicone molds for bread

It turns out that in silicone molds you can bake real healthy bread with any composition. It is much better than the purchased counterpart. Products can take different kind, depending on the imagination of the hostess. Usually it is deep and capacious dishes. The main thing is to follow the recipe, and bread in silicone mold will delight you with excellent taste.

We considered several options for molds for different purposes. The best ones are the ones that suit your needs. Each hostess chooses the optimal sizes and configurations, depending on what she cooks more often. The main thing is that the product for the oven is made of high-quality material and does not emit harmful substances when heated. This is important for the safety of all family members.

Rating of silicone molds

There are many good items for sale. Here are the most popular brands that produce silicone molds:

FixPrice - bright and convenient molds for baking muffins, cupcakes;
Tupperware - soft molds for making beautiful pastries;
Pan-Cake - different sets silicone molds for the oven, small cute figures;
REGENT - quality silicone molds for different purposes;
NADOBA - good round molds for muffins, muffins and a lot of other types of pastries;
FISSMAN - rectangular, shaped baking tins.

in these forms can be prepared delicious pastries in the oven, and also freeze anything in them in the freezer

How to use silicone baking mold?

Dough for silicone molds

Preparing the dough will not be difficult even for inexperienced housewives. The base turns out to be quite liquid, so you must first preheat the oven, then put the mold on a baking sheet, then pour the dough into it and place it in the oven. This is the most convenient option that protects against leakage and burning. Usually the dough is made from available products - flour, baking powder, eggs, butter, sugar and various additives. Several good recipes will be described below.

Should silicone molds be lubricated?

They say that it is enough to grease the baking dish with oil once. The molds are non-stick and have excellent contact with the dough, it does not stick. Therefore, they do not need to be smeared with anything. As practice shows, ready-made cupcakes, cookies, bread, cake base are removed from the mold without deformation. Nevertheless, some housewives lubricate the forms out of habit.

How to take cake out of silicone mold?

A container of any shape, even complex, makes it easy to remove the finished pastries. It is necessary to boldly turn the flexible dishes inside out. Or just turn the mold over and the pastry will fall on the table. Care must be taken when removing cupcakes and muffins from the oven. Immediately after cooking, the molds are very hot, you can burn yourself. Therefore, everyone recommends waiting a bit, then picking up pastries.

How to clean a silicone baking dish?

Housewives do not have to bother with the process of washing complex contaminants from silicone molds, since care is extremely simple. All stains are washed off instantly with water and a sponge. Usually there are no problems with washing molds.

Silicone Baking Recipes

Delicate cupcake

Ingredients for 12 servings:

butter - 125 g;
granulated sugar - 125 g;
vanillin - a small amount;
eggs - 2 pcs;
milk - 2 tbsp. l;
flour - 125 g;
baking powder - 1 tsp;
nuts, raisins, candied fruit.

Make a single mass of sugar and butter, add beaten eggs, mix vigorously. Add baking powder to the sifted flour, pour vanillin. Combine with sugar mixture, add milk, mix everything. Pour a homogeneous mass without lumps into molds. Optionally add nuts and raisins with candied fruit. The oven must be heated to 180 degrees. After 15 minutes, the pastry will begin to blush. Do not open the door during cooking. Put the cupcakes on a plate, sprinkle powdered sugar on top.

Bears Barney

Components for 1 batch of bears:

butter - 1 pack;
flour - 2 cups;
cocoa - a small amount;
kefir - 1 glass;
vanillin - any amount;
sugar - 1.5 cups;
baking powder - 1 pack;
eggs - 3 pcs;
cream - any sweet filler.

Beat the egg-sugar mixture, add soft butter and kefir. Next, add the sifted flour. Prepare dough. Separate the sixth part of the dough, mix this portion with cocoa. Pour into bear molds homogeneous mass, in the area of the paws, pour dark dough with cocoa. Bear cubs are baked at a temperature of 180 degrees. Biscuit baking time - up to 40 minutes. After cooling, remove from molds. The filling can be liquid chocolate, peanut or chocolate paste, boiled condensed milk. The insides are introduced through a culinary syringe into the finished bears.

Curd muffins

Ingredients for multiple cupcakes:

flour - 200 g;
cottage cheese - 200 g;
raisins - any amount as desired;
oil - 200 g;
baking powder - 1 tsp;
eggs - 3 pcs;
vanillin - a small pinch;
starch - 3 tbsp. l. (not necessary);
sugar - 200 g.

Cottage cheese muffins are usually soft and delicious. To prepare baking, you need to warm up the oven, set the temperature to 180 degrees. Wash and steam the raisins. Melt the butter. Beat all eggs until foamy. Add sugar, stir until it dissolves. To this mass add cottage cheese, mix everything. Pour in the oil and mix again. Sift flour with baking powder, pour it into the dough little by little. Wipe the raisins with a towel, mix with the dough. Anoint the molds with oil, pour the dough so that it takes 2/3 of the height of the containers. Baking time - 25-30 minutes, temperature - 180 degrees. Ready-made cupcakes have a golden brownish color. Sprinkle the pastry with powdered sugar.