What to bake in an oval silicone mold. Silicone baking molds: culinary tools for every day

Soft and at the same time quite durable material, silicone is excellent for creating dishes and other kitchen utensils, which housewives can use every day. Silicone baking molds have become especially popular. But the problem is that not everyone knows how to use silicone mold.

Silicone baking molds are very simple and easy to use. Yes, they have their disadvantages over traditional rigid forms. But there are also a lot of advantages in silicone molds. But first, let's talk about the silicone material itself, and why it has become so popular.

Many people don't want to use silicone baking pans because they think they are hazardous to their health. But in reality this is not so, because for the manufacture of kitchen utensils they use silicone, which does not contain harmful substances . Similar silicone is also used in medicine for the production of implants. But it’s still better to buy products good companies, which use platinum rather than other chemicals as a catalyst in the production of silicone. Basically, silicone is an inert material, so when heated it does not emit various harmful substances.

Silicone is used not only for making baking molds, but also for other kitchen utensils. It is used to make spatulas, tassels, scoops and coasters for dishes. Silicone molds can withstand temperatures from -40°C to +240°C. Therefore, they are ideal not only for baking cakes or muffins, but also for freezing ice in them.

Let's tell you in more detail, how to use silicone baking pan. Soft silicone molds will last you for 5 years, provided you use them correctly. Since silicone is a very soft material, you can fold your mold so that it doesn't take up much space in your cabinet. Don't worry, the shape will not be deformed, but will immediately return to its original form the next time you take it out.

Many housewives are interested in the question of whether to grease a silicone mold with oil before baking dough? The baking pan only needs to be greased once. before the very first preparation of dough in it. Be sure to pre-wash your mold with a mild detergent to remove process dust. In the future, you will no longer need to grease the baking dish.

Silicone molds can be used in both electric and gas ovens. In both cases, do not let the edges of the pan come into contact with the walls of the oven. If you bake your dish in gas oven, do not place the mold close to the flame to avoid damaging it. Silicone molds cannot be used for cooking on gas or electric burners.

There are also several secrets on how to bake in silicone form. Dough in silicone molds bakes much faster than in classic metal ones. Therefore, you will need to reduce the baking time. When your baked goods are ready, remove them from oven and let it cool a little right in the mold. After just 5 minutes you can take out your ready-made baked goods from the form.

It is very easy to remove baked goods; all you need is tilt the form on its side. Ready dough It will fall out of the mold itself without the slightest effort on your part. If the baked goods cannot be removed, you can pick them up from the side with a special silicone or wooden spatula. Do not use a knife or other metal objects under any circumstances if you do not want to damage your silicone mold. The soft silicone mold is very easy to clean, because nothing sticks in it. Wash the silicone mold only with mild detergents. The use of any abrasive products is unacceptable.

As you can see, there are many advantages to using silicone molds. But it’s also worth remembering that forms also have their drawbacks. Silicone molds are very soft, so raw dough They are poured into them when the mold is already on the baking sheet. The filled baking dish is moved on a baking sheet, wire rack or stand. microwave oven .

Silicone molds can be used in both electric and gas ovens. View images related to silicone baking molds how to put in the oven. The price difference is small, but with such a stand it is very convenient to pour the dough into the mold, put it in the oven; it has handles and remove the finished baked goods from the oven. The mold can be used for cooking in microwave, oven like

Typically, silicone baking molds can withstand heating up to 230C and cooling up to 40C. After the molds are dry, you can start baking the dessert. How to make ciabatta Lenten dishes from 1001 FOOD. Will the shape burn or become deformed? How to properly place a silicone mold in the oven? Buy Oleg Ko's book

You shouldn’t do this for every silicone dish; you need a mandatory stand, a similar form made of glass or ceramics, or. Since the shape is not afraid of freezing, please your loved ones with an ice cream cake, layer the ice cream with berries, chocolate chips, biscuit. Which oven is better to put a silicone mold with dough in? Now, this problem has become solvable, since silicone molds for Viennese waffles, which can and even should be cooked in the oven. Unlike metal or glass utensils, silicone molds can be used in the oven, microwave and convection oven

One of important points Something to consider when using a silicone mold is to carefully place it in the oven. The main advantage of silicone molds is flexibility and elasticity. The form can be used for cooking in a microwave oven, both gas and electric ovens, but without using the grill mode View full version. What types of ovens can I use silicone baking pans in? You should know that in most cases, baking in a silicone mold will cook a little faster than in steel molds

Place a baking sheet with silicone molds in the oven. As soon as the time comes to bake something, a mountain of molds, molds and jars first falls out of the oven, which piles up on the table while the oven is busy. Baked goods can be placed in a cold or heated oven, as required by the recipe of your dish. At least the one I had ten years ago was steaming like crazy!

THE WHOLE TRUTH ABOUT SILICONE BAKING Molds - + MANY RECIPES

How to use silicone baking molds: nine important rules and interesting recipes for baking and jelly, in large and small forms and tablets. Good luck to you!!!

Many housewives have already appreciated the ease of using silicone molds. Such forms are made from chemically inert silicone, which does not emit harmful substances when heated - it is this material that medical implants are made from.

Of course, if you want to not only use silicone baking molds, but also be absolutely sure of their safety, buy products from well-known, well-established companies.

All kinds of kitchen utensils are made from silicone - spatulas, brushes, potholders, hot pads and even knives. However, the palm is, of course, occupied by silicone baking molds of all kinds, sometimes the most bizarre shapes.

If you are still not one of their lucky owners, perhaps you simply do not know how to use silicone baking molds correctly. Then read the article and fill the knowledge gap!

. Rule 1
Silicone molds, unlike glass and metal ones, are distinguished by increased flexibility, so you need to pour the dough into them when they are already on a baking sheet or wire rack. Otherwise, acrobatic manipulations are inevitable in an attempt not to spill batter and as a result, a spoiled mood and dissatisfaction with the form.

. Rule 2
Feel free to use silicone molds in any oven - gas, electric, microwave. Put them in the freezer too. Such forms can easily withstand temperature changes from -40°C to +240°C, so they are excellent not only for baking, but also for freezing.

. Rule 3
Manufacturers recommend lubricating the silicone mold before you start using it only once, the very first time. I personally didn’t grease it, and I never had any difficulties with removing finished baked goods. If in doubt, and it makes you feel better, grease the pan before each baking - it definitely won’t do any harm. Just remember to wash your silicone mold with a mild detergent before you start using it.

. Rule 4
Please note that baking time in silicone molds is almost the same as in regular ones. At least I didn't feel any difference. Please also note that the crust forms only on top, the bottom of the baked goods turns out moist.

. Rule 5
Remove the baked goods from the pan after allowing it to rest for five to seven minutes. Then simply tilt the pan to one side - the finished baked goods will fall out of the pan themselves without any effort on your part. If the baked goods still stick and cannot be removed, bend the edge of the mold outward; fortunately, silicone allows you to do this without problems. First, pick up a stuck cake or pie from the side with a silicone or wooden spatula. Do not use metal knives or forks to remove baked goods - you will pierce the pan “at once”.

. Rule 6
Feel free to use silicone molds not only for baking pies and muffins, but also for preparing dishes from meat, fish, and vegetables. Naturally, in this case, choose a round, rectangular or square shape.

. Rule 7
When purchasing, choose silicone molds with a minimum of decor, with smooth, even edges without small “carvings.” Otherwise, problems may arise both with removing the finished baked goods from the mold and with the subsequent washing of this “thread.”

. Rule 8
Although baked goods in a silicone mold do not burn, after removing it, a thin layer of dough remains on the walls of the mold. To wash this layer, first soak the mold for five to ten minutes in cool (this is important!) water. Then carefully turn the mold inside out and lightly rub with a soft sponge - the remaining dough will come off without any problems even from the smallest grooves. Do not use harsh abrasives.

. Rule 9

When storing, bend the silicone molds in any way you like, roll them into a tube, stick them in narrow cabinets and in the far corners of shelves - they will not wrinkle, do not deform and will return to their original form instantly.

These are the basic rules that you need to know before you start using a silicone baking dish - as you can see, there are not very many of them and they are all quite simple.

Recipes for small silicone molds

Recipe1

CHOCOLATE BISCUIT IN MICROWAVE IN 5 MINUTES

"Little bear." In general, preparation takes no more than 5 minutes: 2 minutes to prepare the dough and exactly 3 minutes in the microwave.
Chocolate sponge cake in the microwave in 5 minutes
1 small egg
4 tablespoons milk
3 tablespoons vegetable oil
2 tablespoons (without top) cocoa or instant chocolate
2 tablespoons (without top) sugar
4 tablespoons (without top) flour
1 coffee spoon baking powder
Preparation:
Mix all dry ingredients, add egg, vegetable oil, milk until batter,
place the mold with the dough in the microwave for exactly 3 minutes at maximum power
IMPORTANT: fill the form no more than 1/2 full, the dough will rise greatly

Chocolate lemon cake in silicone mold

Ingredients: 4 eggs;

half a pack of margarine;

1 cup of sugar;

1 cup sour cream (or yogurt)

2 cups of flour;

2.5 teaspoons baking powder;

1 bar of dark chocolate.

First you need to put the chocolate on water bath melt. Sift flour with baking powder. Separately, grind margarine and sugar until smooth. Add eggs, beat a little with a mixer, then carefully add sour cream, mix with a spoon. Add melted chocolate and stir immediately until liquid. And then add the sifted flour with baking powder. Mix with a mixer, but not for long. Place in silicone molds and level. Bake for about 20-25 minutes at 250 degrees. PS: They come out simply magical with grated chocolate and almonds. Grind almonds in a blender. But grated dry ingredients must be added to flour! You can make lemon ones. To do this, add the zest of one lemon to the dry ingredients, and the juice of half a lemon to the “wet” ingredients.

summer cupcake option

Juicy blueberry muffin

200 g butter

200 g sugar

200 g flour

~ 200 g blueberries

4 eggs

1 tsp baking powder

2 tbsp. powdered sugar (for decoration)

Mixer Beat butter, sugar and eggs. Sift flour, baking powder and dough mixture. Grease a cake pan with a thick layer of oil and sprinkle breadcrumbs. Mix blueberries with a small amount of flour (so that the berries are evenly distributed in the dough). Add to the dough. Stir, place in a silicone mold, level and bake for ~ 40 minutes at 180-200 C. Remove the pie from the oven and leave in the mold for 10 minutes. Then tip onto a cake rack and cool completely. Sprinkle with sifted powdered sugar.

Ginger - Lemon Cake

Required Products:

1.5 cups flour;
1 cup of sugar;
1 glass of sour cream;
3 eggs;
0.5 packs of margarine;
0.5 packs of baking powder;
lemon (zest and juice of half a lemon);
2 teaspoons grated ginger.

Beat eggs with sugar until sugar is completely dissolved. Melt margarine, grate ginger and lemon zest. Mix eggs with sour cream, margarine, ginger and lemon zest. Add the juice of half a lemon. Add flour and baking powder, mix with a spoon. Sprinkle the cake pan with flour. Place in the oven, heated to 220-250 degrees for 45 minutes. Drizzle with glaze (1 tbsp lemon juice, 1 tbsp water, 4 tbsp powdered sugar)

Almond cake in silicone mold

Ingredients: 4 eggs, 1 tbsp. Sahara,

3\4 cups starch,

3\4 cups flour, 1\2 p. margarine,

3 tbsp. l. oils,

1 1\2 tbsp. l. vinegar,

1 tsp powder for cookies,

almond oil, powdered sugar.

Preparation: Mix flour, starch and cookie powder. Separate the yolks from the whites. Margarine with 3\4 cups of sugar (reserve 1\4 for the whites) and beat the yolks. Gradually add vinegar and oil, a mixture of flour and starch, and butter to the mixture, stirring constantly. Beat the whites until foamy, add sugar at the end and combine with the dough. Grease the pan, sprinkle with flour, and bake in a preheated oven (180) for 50 minutes. Sprinkle the cooled cake with powdered sugar.

Delicious cupcake in silicone mold

Recipe

Flour - 150 g
Starch - 50 g
Oil - 200 g
Sugar - 200 g
Egg - 5 pcs.
We need eggs and butter room temperature. Beat the butter for 5 minutes. mixer.
Add all the sugar and continue beating for another 10 minutes.
Break all the eggs into a separate container and (IMPORTANT) pour literally a spoonful into the butter-sugar mixture, continuing to beat. This process of killing the eggs takes 15 minutes, we need all the sugar to dissolve. The butter-egg mixture should be silky, smooth, and very tender.
Sift flour and starch (several times). Pour the sifted mixture into our mixture and stir thoroughly, not for long.
Pour the dough into silicone baking molds.
Preheat the oven to 180 degrees and bake the cake for 50 minutes.
Take out the cupcakes and leave in the pan until completely cooled, transfer to a plate and sprinkle with powdered sugar.

Cupcake recipe

Melt 200 grams of margarine over a fire, add 1.5 cups of sugar, 4 tablespoons of cocoa and 100 ml of milk. This should all boil and cool.
Separately beat 4 eggs. Add to cooled mixture, plus 1 cookie powder and 2 cups flour.
Mix all this well and pour into a silicone mold. Bake for 45 minutes. You can add nuts, raisins, and candied fruits to the cake. Bon appetit!

Cake

For the dough: 2 tbsp. flour;

250 gr./1p. margarine,

1.5 tbsp. powdered sugar,

6 eggs

4 tbsp. spoons of butter,

2 tsp. cookie powder

0.5 tbsp. poppy seeds and 0.5 tbsp. (25 gr.) coconut flakes,

2 tbsp. cocoa.
Grind margarine and powder with a mixer, adding one yolk at a time. Next, add flour and cookie powder, butter and grind. At the end, mix the dough with the whipped thick foam proteins. We divide it into three parts. Add poppy seeds to one, cocoa to the second, and add cocoa to the third. coconut flakes. Grease the mold with margarine, sprinkle with flour, and spread the dough evenly: with coconut on the bottom, then with cocoa, and with poppy seeds on top. Bake for 45-50 minutes at medium temperature. You can check readiness with a toothpick.

Cupcake 2

Ingredients:
2 eggs
200g sugar
200ml sour cream 20%
300g flour
1/2 packet of cookie powder
2 tbsp cocoa
100g dark chocolate
1 tbsp. l cognac
100g butter
Preparation:
Beat eggs, add sugar and mix. Then add sour cream and stir until the sugar is completely dissolved. Add butter, flour, cookie powder and mix soft dough. Divide the dough into two equal parts, add cocoa to one and mix. Grease the baking dish with any fat. Place one tablespoon at a time in the middle of the white and dark dough. Bake for 50 minutes 170 C. Cola, the finished cake will cool completely, pour chocolate over it: dark chocolate melt over low heat, adding 1 teaspoon of cognac and 1 teaspoon of water. It turns out striped like a zebra

Cupcake with filling

You will need: - flour 1 cup - sugar 3/4 cup - a little vanilla - soda 0.5 tsp. - baking powder 0.5 tsp. - melted butter 40 g. - egg 1 pc. - milk 1/3 cup Take all the ingredients at once, put them in a bowl and mix with a mixer or blender for 2-3 minutes until smooth. These cupcakes can be baked with or without filling. Frozen blueberries and currants. We put the filling on the bottom of the mold, fill it with dough, and then mix it with a spoon so that the berries are not at the very bottom. Bake at 180 degrees for 25-30 minutes.

Chocolate muffins

First, mix: 250g - flour 100g - cocoa 1 tsp. - Cookie powder 1/2 tsp. - Soda 1/2 tsp. - Salt Mix separately: 250g - sugar 100g - I melted butter in the microwave and cooled a little 2 - eggs 200g - kefir 1p. - Vanilla sugar Then I combine everything and add 200g of chocolate

Place the dough in the pan and bake for 25 minutes in an oven preheated to 200C.

Cupcake with raisins icon form

cupcake recipe: 1 tbsp.oil 1 tbsp sugar 2 eggs Grind all this. Ext. add 100 g margarine, 1 tsp soda slaked with vinegar, 1.5 tbsp. flour. Mix everything, add raisins, pour into a mold and bake at 180 degrees for about an hour. When cooled slightly, sprinkle with powdered sugar.

CAKE IN THE BREAD MAKER

Eggs - 3 pcs.
Butter (melt) - 70 g
Salt - a pinch
sugar - 200 g
Flour - 320 g
Juice of 1 lemon
Raisins - up to 100 g (as there are no raisins, dried apricots and dates are used)
Cognac - 2 tbsp.
1 tsp soda, quenched with vinegar (or 2 tsp baking powder) Beat the eggs well with sugar and salt, add melted butter, cognac, lemon juice, flour, raisins and soda, quenched with vinegar. As a rule, this cake is baked in a bread maker in the “Baking” mode for about 1 hour 20 minutes (approximately, the “Baking” program has 1 hour, and when it ends, it is turned on again and watched over the cake, as a rule, another 15 are added -20 minutes.). However, it bakes well in the oven at 180.

Cupcakes in silicone molds 3 minutes in the microwave

Let's quickly and deliciously prepare a cupcake in silicone molds! Everything will take 3 minutes.

4 tablespoons (tbsp) flour, 6 tbsp. sugar, 2 tbsp. cocoa, a pinch of vanilla - mix in a plate. Beat 1 egg and add to the plate, mix. 3 tbsp. milk, 3 tbsp. Pour the oil into a plate and stir. The consistency of the dough is similar to sour cream. Add 1/3 teaspoon of soda quenched with vinegar. Pour into silicone molds (half the mold!) and microwave for 3 minutes, then leave to cool for a minute. During the baking process, the cake will rise well, and when it cools, it may settle somewhat. It is quite easy to remove from silicone molds. We get 6 small cupcakes.

Happy cooking and appetite!

Recipes for large silicone molds

Cupcake Bear Barney

Barney Bear cupcake: 1 pack of margarine (grate),

0.5 l. kefir,

3 eggs, 1 glass of sugar, 1 pack vanilla sugar, baking powder, 2 cups flour. Beat with a mixer until smooth. Place the mold on a baking sheet, pour in 2/3 of the dough, put the oven on, bake, and test for doneness with a toothpick.

Large silicone molds Quick recipe

2 eggs +1 tbsp. sugar = beat
0.5 cups sour cream
1 tsp quench soda with vinegar
Melt 0.5 packs (100 g) of margarine
2.5 tbsp. flour
50-70 g raisins
Mix everything together. Place in a large silicone mold and bake for 20 minutes.

Recipe for any large silicone mold

175 g sugar

175 g butter

175 g raisins

140 g eggs

240 g flour

1/2 tsp. baking powder for dough

a pinch of salt

Vanilla sugar

For this recipe, it is very important to stick to the exact quantities of ingredients. With eggs it’s simple - 140 g is three medium eggs and I take a little protein. (But I still weigh it) Keep the butter at room temperature for half an hour, grind it with sugar in a blender or mixer until fluffy, add one egg at a time, beat well, the next egg, etc. Wash the raisins and dry them on a paper towel. Add them to the butter mixture, add a pinch of salt and mix everything well. Separately, sift the flour, baking powder, add vanilla sugar. Then carefully add the flour to the mixture with butter and mix well at low speed (I just do this with a spoon). I grease the mold well with oil, lay out the dough and level the surface with a wet spoon. I wet it with water and use it to make a deep longitudinal cut on the cake. It will supposedly drag on later, but when the cake starts to grow, it will appear and will not give the cake the opportunity to burst where it should. The oven is preheated to 160 degrees, bake for approximately 80-100 minutes. Carefully remove from the mold, set to cool on a wire rack (to avoid wet sweat), sprinkle with powdered sugar while hot.

Lemon cake recipe fragrant baking

10 eggs
1.5 cups sugar
250g butter
2 tsp powder in cookies
2 lemons
400g flour

Boil one lemon for 15 minutes. cool and grind. Add 1.5 cups of sugar and beat soft butter- beat Gradually add one yolk at a time and beat. Add juice from another lemon. Mix flour with powder and mix with this mass. Separately beat 10 egg whites and carefully mix into the mixture. Grease the mold and sprinkle with breadcrumbs. Bake for 50 minutes at a temperature of 160 degrees. Pour chocolate on top.

Vanilla cupcake in silicone mold

kefir-0.5 tbsp.
sugar-1 tbsp.
margarine-100 gr.
egg-2 pcs.
vanilla sugar-1 p.
baking soda, quenched with vinegar - 1 tsp.
flour-2.5 tbsp.
raisins, dried apricots,

powdered sugar

Mix kefir with sugar and vanilla sugar. Add eggs and beat. Then add melted and cooled margarine + soda, flour and mix thoroughly. The dough should not be too thick (like pancakes, but a little thicker). Cut dried apricots into cubes and roll in small quantity flour (so that when baking they do not sink to the very bottom). Add dried apricots and raisins to the dough, mix and place in a mold greased with oil and sprinkled with semolina (butter on top). Bake for approximately 30-40 minutes. Ready cupcake sprinkle with powdered sugar.

Chocolate Valentine's Cake

Dough:

½ cup unsweetened cocoa powder

½ cup hot water

¾ cup flour

¾ teaspoon baking soda

½ teaspoon salt

4 large eggs

1 ¼ cups granulated sugar

¼ cup vegetable oil

¼ teaspoon cream of tartar

White Chocolate glaze:

1 2/3 cups (11 ounce package) white chocolate chips

1/3 cup milk

1 ½ cups unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 ½ cups (powdered) sugar

2 tablespoons unsweetened cocoa powder

Tip: Use standard measuring cups and spoons or scales for accurate measurements.

Process:

Preheat the oven to 200 degrees Celsius Prepare a silicone heart mold or round shapes for the cake: lightly grease the bottom of the pan

Tip: If you don't have a silicone heart mold, cut a heart shape out of paper to use as a template. Bake the cake in a round silicone mold. Once the cake is baked and cooled, use a sharp knife to cut the cake into a heart shape.

Dough:

In a small bowl, combine cocoa and hot water; move until they are completely connected, smooth out; set aside to cool.
In a small bowl, combine flour, baking soda and salt, sift or whisk together. Set aside.
In a large bowl with an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until foamy egg yolk becomes thick and lemon-colored. With mixer on medium speed, gradually add 1 cup sugar, either one tablespoon at a time, or in a very slow steady stream, taking 4 to 5 minutes to add all the sugar, and beating until eggs and sugar are fully incorporated . Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture is evenly distributed. the mixture will be thick and pale yellow in color.
With mixer on medium speed, gradually pour butter into dough in a slow, steady stream. Add vanilla and continue stirring for another 1 minute until everything is well combined.
With mixer on low speed, gradually add about ½ of the flour mixture, mix just until combined, then add remaining half, mix until thoroughly combined, scraping down sides of bowl as needed.
Using a whisk or large rubber spatula, fold gently chocolate mixture into the dough.

In another large bowl and using clean whisks, beat egg whites with an electric mixer until foamy. Gradually add the remaining ¼ cup sugar and continue beating until stiff. Mix the egg whites into the dough. Bake:
Spoon the dough into the prepared silicone molds and smooth the surfaces with back with a big spoon. Bake for 20 to 25 minutes or until a toothpick comes out clean. Remove from oven and pan onto cooling rack to cool for 10 minutes, then remove cake from pan and place cake on cooling rack to finish cooling. White glaze:
At the top of the steamer, combine white chocolate chips and milk. Place a pan of boiling water (the top pan should not touch the water.) until the chips melt and the mixture is smooth. Remove from heat, add butter, vanilla and powdered sugar. Mix by hand or beat with a hand mixer for 2 to 3 minutes until the frosting is thick and smooth.

Divide the glaze in half and place ½ in a separate bowl. Add cocoa to ½ of the glaze.
Spread White chocolate frosting between 2 layers and on top of the cake. Apply cocoa frosting to the sides of the cake.
By using pastry bag decorate the pie.
Enjoy the work done

Recipes for jelly and ice in silicone molds

Ingredients:

600 gr. Cottage cheese.
300 ml milk.
36 gr. gelatin,
180 ml water,
150 gr. Sahara,
50 gr. cocoa.

Combine cottage cheese with sugar and mix well.
Divide the mixture into 3 parts.
Heat 2 tsp on the stove. cocoa and 2 tbsp. milk, boil a little until the cocoa dissolves. Cool and add cottage cheese and sugar to the first part.
Next, heat the milk (3 tbsp) with the rest of the cocoa (3 tsp), dissolve well and also add to the second part of the cottage cheese and sugar.
Then mix 300 ml of milk and 180 ml of water.
12 gr. gelatin, pour 160 ml of a mixture of water and milk and place in a water bath until completely dissolved, but do not boil.
Add dissolved gelatin to the first part of the cottage cheese and cocoa (light chocolate). Place this mixture in the freezer for 5 minutes.
Next, dissolve 12 g. gelatin also in 160 ml of a mixture of water and milk and add to the white mass (without cocoa), you can also add crushed walnuts.
Take the first part out of the freezer, add another and put it back in the freezer for 5 minutes.
Then again 12 gr. Dissolve gelatin in the remaining milk and water (160 ml), add to the 3rd part (dark chocolate) and pour jelly into those parts.
Now just put it in the refrigerator for 4-5 hours. Remove from mold.
You can pour melted chocolate on top and sprinkle some nuts

Recipes for silicone molds

Recipe for baking in the shape of a Barney bear

Any biscuit - with kefir, cottage cheese, jam, etc. - perfect option for baking in silicone molds.

Everything you are used to cooking in traditional baking pans can be prepared in silicone molds.

In addition, silicone molds give us new opportunities. They prepare jelly, chocolate, and make ice, which would be impossible to prepare in metal molds. We tried many of the baking recipes that you will read in this article ourselves.

Barney Bears Recipe

Ingredients (recipe ingredients):

1 pack of plums. butter, 1 tbsp. kefir, 3 eggs, 1.5 cups sugar, 1 packet of baking powder, vanillin (you can do without it), 2 cups flour, cocoa

Cream: melted chocolate or boiled condensed milk or chocolate-peanut butter

Recipe:

Step 1: Beat eggs with sugar, add melted butter and kefir.

Step 2: Sift the flour. Combine and knead the dough. Take 1/6 of the dough and add cocoa there.

Step 3: Stir everything until smooth and fill the bear molds two-thirds full. Fill the bears' paws with cocoa dough.

Step 4: Bake the Barney bears at 180 degrees for about 30-40 minutes. Cool, remove from mold.

Step 5: Melt chocolate in a water bath, or boiled condensed milk or chocolate-peanut butter should be injected with a culinary syringe into already baked bears.

Recipe2

CUPCAKES

3 eggs;
200 gr. margarine;
2 tbsp sugar;
2 tbsp. kefir;
1 tsp soda;
4 tbsp. flour.
raisin.
Grind the eggs with sugar, add margarine (melted but warm), kefir, add soda and flour, raisins. Mix the dough with a spoon, it should be like thick sour cream.
Fill the molds halfway

Canelé recipe in silicone mold No. 4

You can add it to the dough for flavor vanilla essence

Cooking time 1 hour + 24 hours, 8 servings, 100 g - 380 kcal

500 ml milk

135 g flour

Soft and at the same time quite durable silicone material is great for creating dishes and other kitchen utensils that housewives can use every day.

Silicone baking molds have become especially popular. But the problem is that not everyone knows how to use silicone mold.

Many people don't want to use silicone baking pans because they think they are hazardous to their health. But in reality this is not so, because for the manufacture of kitchen utensils they use silicone, which does not contain harmful substances. Similar silicone is also used in medicine for the production of implants. But it’s still better to buy products from good companies that use platinum as a catalyst in the production of silicone, rather than other chemical reagents. Basically, silicone is an inert material, so when heated it does not emit various harmful substances.

Silicone molds can be used in both electric and gas ovens. In both cases, do not let the edges of the pan come into contact with the walls of the oven. If you bake your dish in a gas oven, do not place the pan close to the flame to avoid damaging it. Silicone molds cannot be used for cooking on gas or electric burners.

There are also several secrets on how to bake in a silicone mold. Dough in silicone molds bakes much faster than in classic metal ones. Therefore, you will need to reduce the baking time. When your baked goods are ready, remove them from the oven and let them cool slightly in the pan. After just 5 minutes you can remove your finished baked goods from the mold.

It is very easy to remove baked goods; all you need is tilt the form on its side. The finished dough will fall out of the mold itself without the slightest effort on your part. If the baked goods cannot be removed, you can pick them up from the side with a special silicone or wooden spatula. Do not use a knife or other metal objects under any circumstances if you do not want to damage your silicone mold. The soft silicone mold is very easy to clean, because nothing sticks in it. Wash the silicone mold only with mild detergents. The use of any abrasive products is unacceptable.

As you can see, there are many advantages to using silicone molds. But it’s also worth remembering that forms also have their drawbacks. Silicone molds are very soft, so the raw dough is poured into them when the mold is already on the baking sheet. The filled baking dish is moved on a baking sheet, wire rack or microwave stand..

Many people know how difficult it is sometimes to work with metal utensils for baking sweets, and how inconvenient it is to place baked goods on an open baking sheet. Silicone molds help solve these problems, a wide range of which allows you to choose a product of any configuration and size at a reasonable price. These forms are quite durable, do not burn, do not leave marks on baked dishes and are absolutely safe for health. Baking in a silicone mold in the oven is an easy and interesting activity. We hope our article will help you master it completely.

If you are lucky enough to find small silicone molds with a complex and interesting design, we suggest making one that will surely appeal to both children and adults.

It will require the following ingredients:

chicken eggs – 4 pcs.;
sugar – 200-250 g;
wheat flour – 200 g;
butter – 250 g;
baking powder – 1 tsp;
salt – 0.5 tsp;
powdered sugar, cinnamon - optional.