Inexpensive, practical and convenient silicone molds – the real find for those who love home-made pastries. Soft walls don't allow the test to stick and allow to take a finished product without effort. However in certain cases forms should be greased in addition: it improves quality and appearance of pastries.
Silicone molds: rules of the choice and use
It is possible to find forms of the different size, density, color in sale. Small corrugated molds or larger sheets with cells which fill with the test are intended for baking of cupcakes, muffins and muffins. Cake layers for cakes, pies, large cakes bake in big tanks of dense and strong silicone. Classical option – round shape with an opening inside. It not only decorates future product, but also promotes the best cooking firing of the test.
More original forms in the form of heart, a flower, an oval, a star will be suitable for special cases. Much less often rectangular containers meet, they are used plant louses of preparation of home-made bread. Children adore cakes and pies in the form of animals, birds, fishes, butterflies.
Choosing a form, it is necessary to pay attention to quality of silicone. The it is more dense, the product is more durable. Cheap thin molds will quickly tear, besides dough in them sticks to walls more often. Color of a product isn't important: for production of baking dishes neutral materials with safe dyes which without damage transfer high and low temperatures, frequent washing are used. After each use of a form wash warm water with degreasers thoroughly. Silicone has a pore structure therefore it is very important to exempt capacity even from the most insignificant traces of food.
If capacity for pastries became shapeless, the surface gained friability, lost gloss or became colourless, it is time to get a new product. At intensive use of a form change annually, it guarantees high quality of pastries and excludes marriage. It is simple to store products from silicone, they can be put at each other, to turn, without being afraid that forms will tear or will deteriorate.
Whether it is necessary to grease forms: councils of the expert
Big advantage of silicone products - a smooth soft surface to which dough doesn't stick. After pastries it is enough to cover a form with damp fabric, and then accurately to turn on a board or a dish. Home-made cakes, pies or cake layers for cake are taken without problems, the surface remains intact. However some hostesses prefer to be reinsured and still apply a lubricant layer on a silicone surface. Professional confectioners recommend it if:
- the form has corrugated edges, small dredging, cambers and hollows;
- dough for cake very dry, capable to crumble after pastries;
- as a part of pastries there is a lot of sugar, jam and other components sticking to walls;
- the form is used for the first time after purchase;
- tanks for the test wash in the dishwasher.
For greasing it is possible to use butter, margarine, any flavourless vegetable fat. Solid oils before lubricant kindle, to process a form conveniently special brush from silicone or a synthetic bristle. Some hostesses prefer to use a cotton pad or a piece of a paper towel. It is important to distribute oil exactly, without allowing drips.
If dough for muffins, cakes or pies rather fat and dense, and product has simple geometrical outlines, it isn't necessary to grease a form. A small amount of oil will be distinguished during pastries and won't allow the test to stick to walls. You shouldn't grease forms at baking of dietary fancy bread as even a small amount of fat is capable to increase product caloric content.
How to prepare in silicone molds: step-by-step instruction
It is very simple do pies and cakes in silicone molds. Right after purchase of capacity it is necessary to wash up warm water and soft detergent. You shouldn't use rigid brushes and basts. After washing of capacity carefully dry. An important condition – it isn't necessary to wipe them, otherwise on a surface there will be small fibers from a towel.
Temperature optimum for pastries is usually specified on packing of products. It isn't recommended to exceed it, it will reduce service life of forms.
For the first time the form is oiled surely the kindled creamy or purified vegetable. If not to allow overdose, such additive won't affect nutrition value of pastries and not too will increase the number of calories. Unrefined vegetable oil with the expressed aroma can't be used, it will spoil taste of pastries. Dough is poured no more than on two thirds of capacity, in the course of preparation it strongly rises. It is necessary to add all necessary ingredients before filling of forms, proportions depend on the concrete recipe.
Forms with the test are recommended to be placed in previously warmed oven. Degree of pastries can be defined by means of a toothpick. If after a vtykaniye in cake or pie it remains dry, the product can be taken out. At preparation of pie, silicone shouldn't adjoin to naked flame or the heated oven walls.
Before taking ready pastries, it is recommended to be cooled directly in shape. If pie or cake need impregnation, it can be watered with syrup right after pastries, without spreading on a dish. It is impossible to cut a product in shape, sharp knives and metal shovels can spoil silicone.
To take pie, without having deformed it, the form can be squeezed or turned out slightly. Accurately the thin silicone scapula will help to get pastries. One more small cunning allowing to take quickly a cake layer – for a couple of minutes to cover the turned form with the towel moistened in cold water.
After use the form needs to be cooled and to wash out carefully hands or to place in the dishwasher.