Evgeniy Sedov

When your hands grow from the right place, life is more fun :)

Easy to store, easy to clean, convenient to remove finished products, no need to worry about burning - silicone molds meet all these requirements. An additional advantage is the relatively low price when compared with ceramics. However, this material also has disadvantages, which can only be avoided with proper selection and use.

How to use a silicone baking pan

The convenience of this material has captivated almost all housewives: silicone products can be stored very compactly, folded several times - this does not deform them. They are also easy to clean, no scrubbing required. You can remove food without any problems by simply turning the “dish” inside out, even if it is a fragile cake. Baking in a silicone mold is prepared faster than in a metal one: for comparison, a tall sponge cake with a diameter of 25 cm is baked in 40 minutes versus the usual hour. However, you need to use such kitchen utensils wisely - only then can they last for several (up to 5) years.

Basic rules:

• Immediately after purchase, you need to thoroughly clean the silicone mold using a soft sponge and detergent: you need to get rid of the chemical composition on its surface.
• After each use, go through the inside and outside with paper napkins or rinse it with clean water.
• Never try to clean silicone with hard brushes - this will damage the structure of the wall coating.
• It is easy to remove baked goods from the mold: pull the edges, lightly press on the bottom to push the food out. Some large pies need to be helped with a spatula, but it should be wooden or the same silicone. No metal!
• Do not place silicone on open fire.
• Do not store such utensils near sharp or sharp objects - holes and scratches on the silicone appear quickly.

Do I need to grease before baking?

This material is very convenient due to its non-stick feature, so you can bake in it completely without fat, which is ideal for dietary recipes. However, when using for the first time, the mold must be lubricated with oil to “activate” this property. Further, if the material is of high quality, it will perfectly maintain this condition itself. Cheap silicone may cause the dough to burn, which will require cooking with fats every time.

There are a couple of nuances here:

• It is advisable to lubricate with odorless vegetable oil - you should not use butter.
• If you decide to clean your silicone molds in the dishwasher or use detergent, you will need to re-oil the inside of them before baking anything again.

What to put in the oven

The fact that this material is very soft causes some difficulties when working with it. Housewives do not immediately understand how to put a silicone mold in the oven, and therefore use it in the same way as a metal one. You shouldn’t do this: for every silicone dish you need a mandatory stand: a similar form made of glass or ceramics, or a tray. This requirement is due to the ease of deformation of the bottom when placed on the grid. Additionally, there are a few more subtleties:

• If you are planning to bake a tall sponge cake, pudding or cake, the weight of a large amount of dough can cause the pan to tilt and tip over. Place it in a deep frying pan, pan, etc. that matches it in diameter.
• Fill the molds after they are placed on the stand, not before.
• Keep in mind that in a gas oven, the silicone product should not come into contact with the walls or open fire to prevent melting.

How to bake in a silicone mold in the oven

Cooking with such molds is no more difficult than with ceramic, glass or steel. Choose a suitable design and you won’t even have to come up with decorations for a quick biscuit. Follow the basic rules given above, pour the dough, send it to the oven, microwave oven or multicooker. Silicone baking utensils are versatile and easy to use, especially if you consider these professional tips:

• Before cooking in a mold, rinse it and wipe it dry: it accumulates dust and static well, no matter where it is placed.
• Due to the high thermal conductivity of silicone, dishes are baked very well, so the optimal temperature will have to be selected again - it may be lower than usual.
• If this is your first time using a silicone mold, carefully monitor the dish: it will not take as long to cook as you are used to - the time will be reduced by approximately 15-20%.
• Check the manufacturer's information on the packaging: it may indicate at what temperatures a particular utensil should be used and where.
• Let the baked goods cool before removing them.

Is silicone harmful for baking?

Neither steel, nor ceramics, nor Teflon, nor glass have seen such a number of disputes regarding the safety of a material that comes into contact with food. They talk about the dangers of silicone for baking non-stop, each time putting forward new facts and hypotheses. However, where is the truth, and where is just an attempt to find a non-existent danger? Chemistry experts confirm that such products can have a negative effect on the body, but only if they are chosen and used incorrectly:

• Trying to save money, some manufacturers release molds made of “technical” silicone to the commodity market: a cheap material, often supplemented with low-quality dyes. As soon as they begin to heat up, harmful substances are released, which, together with the food inside the form, enter the human body.
• Medical or “food grade” silicone does not pose such a danger, no matter what temperature it is exposed to. It is suitable for both children's baking recipes and for preparing food for sensitive organisms - there is no release of harmful substances into the environment. However, in terms of safety, it still cannot be compared with ceramics or glass.

How to choose a silicone baking dish

A housewife who has decided to diversify her culinary repertoire, but has not at all become familiar with the approximate characteristics of the “new kitchen residents,” will primarily make her choice based on external data. However, experts advise purchasing silicone baking molds not only based on general attractiveness or matching size and volume, but also taking into account some more important points:

• It was clarified above that the safe silicone product is made of medical material. This should be proven not by the manufacturer’s words on the label, but by the presence of a quality certificate. Its number is entered in the “composition” column, and upon request, the seller must hand over the paper to the consumer for review and confirmation of authenticity.
• The easiest way to determine the quality of a silicone mold is to listen to the aroma emanating from it. The pungent smell of rubber, plastic and other caustic chemicals should alert you and dissuade you from purchasing.
• If you purchased an odorless mold, but when heated, an unpleasant aroma develops, do not put it in the oven again: use it to cool desserts or freeze ice.
• An additional quality control method that gives a relatively reliable result: try bending the product before purchasing. There should not be a white mark at the folded area.
• If, after carrying out basic tests, you still have doubts, lean towards buying a product with a neutral (light) shade: acidic colors are obtained from caustic dyes, which are harmful to the body.
• The country of origin does not matter; today both Belarus and the USA offer a good selection, but ordering a whole bunch from Aliexpress, where no one guarantees high-quality silicone, is not recommended.

For cupcakes

There are several varieties of such a product, depending on what the chef will bake:

• A large muffin tin can be used for a cake if it looks like an inverted bucket, or for a tall ring sponge if there is a rod in the center. It is predominantly trapezoidal, the lower diameter (bottom) is in the range of 10-17 cm. The price ranges from 150 to 900 rubles, depending on the manufacturer and size. You can buy good products of this type from Mayer&Bosh, Tescoma.
• Small molds are designed for cupcakes and muffins, have a flat bottom and the same smooth or corrugated walls, the diameter ranges from 5 to 8 cm. Height - up to 9 cm. The capacity usually does not exceed 150 ml. The most inexpensive is a set of 3 pieces. from Mayer&Bosh for 160 rubles, or Horse (Russia) - for 215 rubles.

A muffin tin may look like a sheet with several (often an even number) cells that have a round base. This option is convenient because the baked goods will not turn over, because... all elements are connected. However, some housewives prefer single small products - this can be more economically profitable, because You can buy any quantity, not 6, 8 or 12 pieces.

For cakes

There are 2 options here: some housewives prefer to use shaped molds in the shape of a heart, star, fish, etc. They are useful for small sponge cakes that are cut and assembled after the base has cooled. For mousse desserts, professionals recommend detachable options - this silicone cake mold is completely identical in appearance to a metal one, but is more convenient to use. The best options in these categories:

• Among detachable ones, Lurch (from 1,499 rubles) and Bradex (from 690 rubles) deserve attention. The price may vary depending on the size and the presence/absence of an additional non-stick layer.
• Among the curly ones, the leader is Tescoma, offering large, beautiful products from 830 rubles, and Pyrex, which is in the same price range. They are also on the same level in terms of quality.

For cookies

Making products from thin dough in such kitchen utensils is not practiced for reasons of speed, because There are no particular problems with baking them on a metal baking sheet. A silicone cookie cutter is used primarily with recipes that do not require rolling out, i.e. for sumptuous delicacies. The same famous “madeleines” can only be made in special shell molds. Chefs often prefer to use such utensils for curly gingerbread cookies. Outwardly, it is similar to muffin baskets - also in the form of a sheet with several cells (6-12).

You can find interesting options at:

• Silikomart. The manufacturer also offers beautiful stamps that can not only be used to make thin cookies, but also chocolate decor, as in the photo of store-bought two-layer cookies. Cost – from 1190 rub.
• Best Home Kitchen. In addition to standard molds, you can find stamps with patterns at a budget price - from 130 rubles.

For baking bread

This design is a long rectangle that has minimal difference between the bottom and top perimeter. The silicone bread container has absolutely smooth walls and bottom, although there are varieties with slight corrugation. The following manufacturers offer such dishes:

• Mayer&Bosh – from 230 rub.;
• Oursson - from 840 rubles;
• Fissman – from 490 rub.

There are also options for small (up to 20 cm in length) baguettes, mainly in sheets of 4-9 pieces. – these are offered by the Spanish brand Lekue. You can also order bun molds (hemispheres) from him. The issue price is from 1850 to 2550 rubles. In the (official) online store, experts advise looking at portioned muffin tins: the quality of Lekue silicone products justifies the high price.

Rating of silicone baking molds

If you understand what kind of delicacies you want to prepare, but are still lost in the variety of brands and prices, and cannot decide whose production is better - the USA or Austria, check out this rating of the best manufacturing companies:

1. Marmiton. The brand's products are made in China, but the products are good value for money. Beautiful and comfortable shaped silicone molds can be found in Moscow stores at prices ranging from 110 to 700 rubles.
2. Atlantis. A little-known but worthy Chinese brand. Molds can heat up to 240 degrees. A characteristic difference is the bright colors of all products. Price – from 460 rub.
3. Tescoma. A well-known Czech company that offers a variety of silicone molds, even for pizza and pies. Temperature maximum – 230 degrees. Cost – from 350 rub.
4. Oursson. From this Swiss brand you can find a large number of sheets with molds for cookies and chocolates at an affordable price: from 300 rubles.
5. Fissman. The Danish manufacturer offers a wide range of beautiful molds for small curly cupcakes and children's casseroles. Cost – from 400 rub.
6. Lekue. Made in Spain, the pricing policy is high, but the silicone is of excellent quality. This brand is the only one that offers interesting shapes for baguettes, rolls and bread. The asking price is from 1700 rubles.
7. Regent. The brand is supposedly from Italy, but production is carried out in China. It cannot boast of a wide range, but there is plenty to choose from. There are even molds for pasta dishes (cannelloni, lasagne, etc.). Cost – from 300 rub.
8. Taller. Mainly offers molds for muffins, bread, biscuits: simple designs, low price - from 300 rubles.
9. Silikomart. Photos of the products of this mid-priced Italian company attract with their beautiful design: if you bake even the simplest sponge cake in them, it will already look festive. The disadvantage is that the price is not small: find an option cheaper than 1200 rubles. it won't work.
10. De Buyer. The last place is due to the high cost of products - from 4600 rubles. per sheet for 6-9 products. But there is no need to question the French quality: such silicone has a long service life.

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 the 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 you get a liquid dough,
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 in a water bath to 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 butter and sprinkle with 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 butter, 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 at 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 whites whipped into a thick foam. We divide it into three parts. Add poppy seeds to one, cocoa to the second, and coconut flakes to the third. 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 knead into a 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, once the finished cake has cooled completely, pour chocolate over it: melt the dark chocolate 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 slaked soda 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 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 happy eating!

Recipes for large silicone molds

Cupcake Bear Barney

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

0.5 l. kefir,

3 eggs, 1 cup sugar, 1 pack of 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, add 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 the dried apricots into cubes and roll together with the raisins in a small amount of 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. Sprinkle the finished cake 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:

1. Preheat oven to 200 degrees Celsius Prepare silicone heart or round cake pans: 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:

1. In a small bowl, combine cocoa and hot water; move until they are completely connected, smooth out; set aside to cool.
2. In a small bowl, combine flour, baking soda and salt, sift or whisk together. Set aside.
3. In a large bowl with an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until foamy and the egg yolk is 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.
4. 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.
5. 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.
6. Using a whisk or large rubber spatula, gently fold the chocolate mixture into the batter.

1. In another large bowl and using clean beaters, beat the 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:
2. Spoon the batter into the prepared silicone molds and smooth the surfaces to the back with a large 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:
3. In the top of a double boiler, 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.

1. Divide the glaze in half and place ½ in a separate bowl. Add cocoa to ½ of the glaze.
2. Spread the white chocolate frosting between the 2 layers and over the top of the cake. Apply cocoa frosting to the sides of the cake.
3. Use a piping bag to decorate the cake.
4. 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. - ideal 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: Chocolate melted in a water bath, or boiled condensed milk or chocolate-peanut butter should be injected with a culinary syringe into the 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 vanilla essence to the dough for flavor.

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

500 ml milk

135 g flour

Arouses genuine interest among many housewives. What is the reason for its popularity, especially since this type of kitchen utensil appeared quite recently? Ease of use, variety of shapes and a number of other advantages make it indispensable in any kitchen. How to use it so that it lasts for a long time? We'll talk about this in the article.

Advantages of silicone molds

The most important advantage of silicone bakeware is the uniformity of cooking. The dish does not dry out on the sides, bakes equally evenly and turns out tender and airy. For this alone, it’s worth learning how to use a silicone baking dish. The product does not burn in it, since the dishes have In addition, it does not require treatment with fat. You just need to lubricate it with oil the first time you use it. Silicone, unlike other materials, does not react with the external environment. Therefore, baked goods do not have any foreign odors or impurities.

This material is resistant to temperature changes, so you can put it straight from the refrigerator into the oven. Such dishes can have different shapes that will make the dish more interesting. This kitchen utensil can easily be called universal. It is suitable for preparing not only desserts and baked goods, but also for meat, fish and other products. Before using silicone baking molds, you need to remember that they cannot be broken. This is one of the most pleasant moments. This cookware is flexible and easily returns to its original shape. This is very important for Well, the last advantage is that it is easy to clean.

How to use a silicone baking pan

With proper care, such dishes can last 5 years or more. There are several rules that must be followed. First, do not use metal objects that can damage the molds. Silicone or plastic spatulas, forks and other items are suitable as improvised means. Secondly, such dishes should not come into contact with heating elements. Do not use abrasive substances to clean the mold. It's better to take a neutral product. It should be washed in warm water and then dried thoroughly. When using a dishwasher, this form must be placed on the top rack. Avoid mechanical damage to the cookware by foreign objects. Before using a silicone baking pan, rinse it with warm water and grease it with oil.

The oven model does not matter. This type of cookware is suitable for electric cookware and the heating temperature should not exceed 230 degrees. The dishes are flexible, so before using the silicone baking dish, it must be placed on a baking sheet for convenience. When using such utensils, you should remember that the cooking time is slightly reduced. Microwave ovens come with instructions for using this form. Here is such a convenient silicone baking mold. You already know how to use it, all you have to do is buy dishes and prepare delicious pastries for your loved ones.

How to use silicone baking molds: nine important rules.

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 from this material that medical implants are made.

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 the 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 rub lightly 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.

Ingredients:

• Shortbread dough

How to use silicone molds

Many housewives actively use silicone baking molds and appreciate them. Such forms do an excellent job of baking products, they wash well, the baked goods come off the bottom and walls perfectly and do not burn.

Silicone molds do not need to be greased before you fill them with dough - baked goods always come out well from them. It is also very nice that such molds can be used not only in a gas oven, but also in a microwave oven, electric oven, and you can also freeze culinary products in them, form jellied and sweet jellies in them.

Silicone molds are made from chemically inert silicone, which does not emit harmful substances when heated. Therefore, try to purchase forms from well-known manufacturers who have a quality certificate for their products. In order to use your silicone baking molds for a long time, consider some nuances and secrets that will help you work with them correctly.

How to use silicone baking molds step by step instructions with photos:

Step 2

Before use, the new silicone mold should be thoroughly washed with a sponge, removing all dust and dirt.

Step 3

Before the first preparation, the mold can be greased with a thin layer of oil. This is not necessary, but it is still recommended to grease those molds that have many small bends on the bottom.

Step 4

Before filling the molds with dough, you need to place them on a baking sheet or wire rack, since the molds themselves are very flexible.

Step 5

The most convenient way is to place the molds on a baking sheet. On a baking sheet it is convenient to transfer them to the oven and bake on them.

Step 6

Fill the molds with dough and place in a preheated oven. The baking time for products in silicone molds does not differ from the baking time in other forms. Please note that when baking in silicone molds, the crust forms only on top, and the bottom remains light and moist.