Celestine, thanks for the tip.
The dough really does not rise and the bottoms remain. I also make multi-colored cream. Baskets with delicate pink cream look very nice.
I am very pleased that my recipe has returned your childhood memories, they say they are the brightest, and if you remember something, then they (memories) are worth it.
Try the recipe for health. There is no fuss with them - there are a lot of pictures.
poiuytrewqQweenpoiuytrewq, I also baked little baskets. The dough has a creamy aroma and a delicate, crumbly texture. Thanks for the recipe
At the most crucial moment, it turned out that the right nozzle for the cream was lost somewhere. So it's as beautiful as it was not possible to decorate for you, but I tried.
I pushed you, this one, in the foreground:
Help yourself!
PS: And the jam, as it should be, is blackcurrant.
At the most crucial moment, it turned out that the right nozzle for the cream was lost somewhere. So it's as beautiful as it was not possible to decorate for you, but I tried.
I pushed you, this one, in the foreground:
Help yourself!
PS: And the jam, as it should be, is blackcurrant.
poiuytrewqQween, miracle! And the molds are so beautiful and decorated very cool! I believe, by right, that the task has been completed to 100%.
The dough is really very crumbly, this is its "+". And the more cream (this is just your option), the better. I will reveal a terrible secret, when I bake for my own, I also make an "artistic mess" of cream from above, it's better, believe me.
Special thanks for the treat. And to your health!
The dough is really very crumbly, this is its "+". And the more cream (this is just your option), the better. I will reveal a terrible secret, when I bake for my own, I also make an "artistic mess" of cream from above, it's better, believe me.
Special thanks for the treat. And to your health!
poiuytrewqYesterday I decided to try baskets with orange jam ... And that's not bad either ... So there is still a field for experiments with filling.
avgusta24Very appetizing baskets! Can you ask a question? Raw condensed milk goes to cream, right? And what are the approximate proportions? I want to please my child and my husband for the weekend
poiuytrewqavgusta24, condensed milk "raw", not boiled. The proportions are approximately as follows: for a pack of butter (190 g), I take a little more than half a can of condensed milk.
In fact, I noticed that the density of condensed milk differs, depending on the manufacturer, so look ... I gradually add it to the oil and look at the consistency, so that you can then make decoration from a pastry syringe.
Vanilla sugar - 1 sachet (8 g).
Be sure to please, to your health.
In fact, I noticed that the density of condensed milk differs, depending on the manufacturer, so look ... I gradually add it to the oil and look at the consistency, so that you can then make decoration from a pastry syringe.
Vanilla sugar - 1 sachet (8 g).
Be sure to please, to your health.
Andreevnapoiuytrewq
My God, what wonderful cakes! I confess honestly, I never did it, all the time my insides bulged out. I will definitely make them, especially since I just have nowhere to put the jam. Thanks for the recipe.
Qween
And what if you put your delicate cream on top. Its ice-creamy taste haunts me It's so delicious! And in combination with these baskets, I think it will turn out great.
My God, what wonderful cakes! I confess honestly, I never did it, all the time my insides bulged out. I will definitely make them, especially since I just have nowhere to put the jam. Thanks for the recipe.
Qween
And what if you put your delicate cream on top. Its ice-creamy taste haunts me It's so delicious! And in combination with these baskets, I think it will turn out great.
Qweenpoiuytrewq I'm lucky too. I have homemade jam.
Andreevna, it is very pleasant that you liked the "Tender Cream" so much. You can put them in these baskets, but I did it with "Gentle Butter Cream", because I didn't stock up on condensed milk.
And be sure to cook these cakes, they are very, very tasty, and they turn out crumbly.
Andreevna, it is very pleasant that you liked the "Tender Cream" so much. You can put them in these baskets, but I did it with "Gentle Butter Cream", because I didn't stock up on condensed milk.
And be sure to cook these cakes, they are very, very tasty, and they turn out crumbly.
QweenHere, I decided to prepare these baskets in tins for mini-muffins.
It turned out great:
So, if you want these baskets, but there are no metal forms, then you can bake them in other forms. The dough is fine, and does not blow up with a bubble inside the basket :).
It turned out great:
So, if you want these baskets, but there are no metal forms, then you can bake them in other forms. The dough is fine, and does not blow up with a bubble inside the basket :).
poiuytrewqQween, it's easy to be stunned, but I would not have thought of it. At one time, when there was a shortage of everything, I remember, they ordered these molds of mine through friends ... But your big molds will contain more jam ...
Thanks for the idea!
ЗЫ The dough is really successful in terms of keeping its shape (you don't need to pour in peas, as it is recommended in some recipes).
Thanks for the idea!
ЗЫ The dough is really successful in terms of keeping its shape (you don't need to pour in peas, as it is recommended in some recipes).
Qweenpoiuytrewq, I have a mold for mini-cupcakes on a platform of 11 pieces, but I also have a silicone mold for more than 6 pieces (with wavy edges, as it should be for baskets and cupcakes).
We have already eaten the baskets again. So delicious ...
We have already eaten the baskets again. So delicious ...
poiuytrewqQween, I forgot to ask. And the cream on the new baskets is not your "delicate cream"? Painfully, you got it airy.
QweenNo, it's oily. You said that it tastes better with butter, that means with butter. Indeed, so - very tasty, like a cake.
There is this cream in the "Other Recipes" (Gentle Butter Cream with Hot Milk).
By the way, I never found the star-shaped attachment for the cream, but I'm not upset.
There is this cream in the "Other Recipes" (Gentle Butter Cream with Hot Milk).
By the way, I never found the star-shaped attachment for the cream, but I'm not upset.
LyulekI'm running here with a report. That's what I did. Thank you poiuytrewq for the dough recipe and idea, and Qween- for the recipe for the cream.
Apparently I messed up something with the amount of flour, because the dough turned out to be very crumbly. It's good that I only have 10 iron molds, so I had to bake half of them just in paper cupcake molds. When I tried to get the dough out of the iron molds, half of the baskets crumbled (I tried to do it very carefully), but in the paper ones, everything is fine.
The taste is simply impossible to convey. Thank you all very much.
I will definitely try again (most likely more than once), only I will add more flour.
Apparently I messed up something with the amount of flour, because the dough turned out to be very crumbly. It's good that I only have 10 iron molds, so I had to bake half of them just in paper cupcake molds. When I tried to get the dough out of the iron molds, half of the baskets crumbled (I tried to do it very carefully), but in the paper ones, everything is fine.
The taste is simply impossible to convey. Thank you all very much.
I will definitely try again (most likely more than once), only I will add more flour.
poiuytrewqLyulek, yes you are an entertainer - what beauty you have created and are still modest.
Yes, this happens when you either pour a little more flour, or bake them a little. It's not scary. In such cases, I cover all the "spoiled" places with cream - they only become tastier. And they are eaten in an instant.
Great idea, thanks for it!
But this is not necessary, the dough will "pour" even more.
To your health, bake, taste.
Quote: Lyulёk
Apparently I messed up something with the amount of flour, because the dough turned out to be very crumbly.
Yes, this happens when you either pour a little more flour, or bake them a little. It's not scary. In such cases, I cover all the "spoiled" places with cream - they only become tastier. And they are eaten in an instant.
Quote: Lyulёk
... so half had to be baked in paper muffin tins.
Great idea, thanks for it!
Quote: Lyulёk
... just add more flour.
But this is not necessary, the dough will "pour" even more.
Quote: Lyulёk
The taste is simply impossible to convey. Thank you all very much.
To your health, bake, taste.
Irina_gI bring my baskets to your judgment.
I only have paper molds, so I had to tinker a little with filling the molds with dough.
And for some reason my dough rose during baking (maybe I didn't guess with the amount of flour), I had to forcefully put it back
And the taste is excellent, just super. Thanks to the author.
I took blueberry jam.
I only have paper molds, so I had to tinker a little with filling the molds with dough.
Quote: Qween
So, if you want these baskets, but there are no metal forms, then you can bake them in other forms. The dough is fine, and does not blow up with a bubble inside the basket :).
And for some reason my dough rose during baking (maybe I didn't guess with the amount of flour), I had to forcefully put it back
And the taste is excellent, just super. Thanks to the author.
I took blueberry jam.
poiuytrewqIrina_g, just fine! The fact that I had to tinker with paper molds more than paid off - what wonderful baskets! And they decorated it as beautifully.
Usually it rises like that when I put in excess soda ...
To your health!
Quote: Irina_g
And for some reason my dough rose during baking (maybe I didn't guess with the amount of flour), I had to forcefully put it back
Usually it rises like that when I put in excess soda ...
Quote: Irina_g
And the taste is excellent, just super. Thanks to the author.
I took blueberry jam.
To your health!
LyulekGirls, I'll tell you a secret so as not to mess around when filling in paper forms.
Before filling, put the mold in a cup, or even better in a round sour cream mold. Anyone who has muffin baking tins is fine too. Only do not bake in the iron (silicone) cupcake holders. The dough burns along the edges, but inside is not baked.
I put the paper molds filled with dough tightly to each other on a baking sheet and bake.
I don’t take out the finished baskets from paper molds, but I serve them like that: they crumble less.
Before filling, put the mold in a cup, or even better in a round sour cream mold. Anyone who has muffin baking tins is fine too. Only do not bake in the iron (silicone) cupcake holders. The dough burns along the edges, but inside is not baked.
I put the paper molds filled with dough tightly to each other on a baking sheet and bake.
I don’t take out the finished baskets from paper molds, but I serve them like that: they crumble less.
njs When I tried to get the dough out of the iron molds, half of the baskets crumbled (I tried to do it very carefully), but in the paper ones, everything is fine.
So don't even try to bake in iron molds (since I don't have paper ones or they need to be greased with oil
So don't even try to bake in iron molds (since I don't have paper ones or they need to be greased with oil
poiuytrewqnjs, sorry for late answer . The computer was off, - conjured in the kitchen.
I do not grease the iron molds, there is enough oil in the dough. If they are difficult to remove (this happens to me too) there are a couple of tricks. First, try to "drop" the mold with the dough flat on the table from a small height of 1–2 cm. It happens that the basket itself is completely separated. The second way is to very carefully try to slip a toothpick between the finished basket and the mold. As a rule, it is enough to "rip off" the basket a little on one side, and it can be freely removed.
Good luck!
I do not grease the iron molds, there is enough oil in the dough. If they are difficult to remove (this happens to me too) there are a couple of tricks. First, try to "drop" the mold with the dough flat on the table from a small height of 1–2 cm. It happens that the basket itself is completely separated. The second way is to very carefully try to slip a toothpick between the finished basket and the mold. As a rule, it is enough to "rip off" the basket a little on one side, and it can be freely removed.
Good luck!
kangaI baked these little baskets yesterday !!!!! Oh, what a huge THANKS to you for this simple and awesomely delicious recipe !!!!!! I didn’t even have time to take a picture, because everyone immediately ate it! The only difficulty was really shaking out the molds. But when my husband heard me grumbling and groaning in the kitchen, he naturally came out of curiosity. He came, stood, watched, took a mold with a basket, turned it upside down and gently tapped on it ((naturally on the bottom of the form) with a teaspoon !!!!!!! Everything, the problem with shaking out was gone !!!! so neatly, they slowly crawl out by themselves !!!! Thanks again for the recipe !!!!!!
HuskyI'm visiting you with my little baskets
poiuytrewqhusky, what a beauty! They just covered the clearing ...
Just fine. Congratulations!
And now more details ... Fresh strawberries? What's under it, jam? What cream was used, what was tinted with?
Just fine. Congratulations!
And now more details ... Fresh strawberries? What's under it, jam? What cream was used, what was tinted with?
HuskyOh girls! Well, very nice! And in KH I was not shy, but spoke the truth! It's just that there are things that I get, such as baskets. There are which times at times do not have to, it's a biscuit. And there are things that I have never done at all, this is a protein cream.
And now, as our Tortyzhka says, I will answer in order.
Strawberries are not real, but from Charlotte cream, rolled in tinted sugar. Green leaves are also from the same cream. Cream strawberries for baskets.
Homemade jam, can be from any berries. I like it sour, because the cream is still sweet. You can also add jam instead of jam, but then the baskets must be destroyed as soon as possible, otherwise they will get wet and fall apart.
As for the baskets themselves, the recipe in them is as follows:
150g butter or margarine for baking - soften
1/2 cup sugar - add, stir
2 yolks, stir in sugar and butter
2 cups of flour
vanillin to taste
1/2 teaspoon of baking soda - mix with flour, add to butter with sugar and yolks. Knead with HANDS quickly. The trick is that the longer you knead the dough, the harder it will be after baking.
Divide the dough into tins as shown by poiuytrewq. Bake at 180-200 degrees, 15 minutes.
I take out the molds until they have cooled down, in the way suggested by the husband of the kengi. I turn it over, tapping the bottom with a knife.
The baskets may not be pulled out also because there is not enough flour in the dough. Then you need to add a handful of flour. I have such cases. but very seldom. I add a little flour and everything is fine!
Since the girls began to knead the dough in the way I wrote, marriage simply does not happen. And the baskets are crumbly and very tender!
Go for it, good luck !!
And now, as our Tortyzhka says, I will answer in order.
Strawberries are not real, but from Charlotte cream, rolled in tinted sugar. Green leaves are also from the same cream. Cream strawberries for baskets.
Homemade jam, can be from any berries. I like it sour, because the cream is still sweet. You can also add jam instead of jam, but then the baskets must be destroyed as soon as possible, otherwise they will get wet and fall apart.
As for the baskets themselves, the recipe in them is as follows:
150g butter or margarine for baking - soften
1/2 cup sugar - add, stir
2 yolks, stir in sugar and butter
2 cups of flour
vanillin to taste
1/2 teaspoon of baking soda - mix with flour, add to butter with sugar and yolks. Knead with HANDS quickly. The trick is that the longer you knead the dough, the harder it will be after baking.
Divide the dough into tins as shown by poiuytrewq. Bake at 180-200 degrees, 15 minutes.
I take out the molds until they have cooled down, in the way suggested by the husband of the kengi. I turn it over, tapping the bottom with a knife.
The baskets may not be pulled out also because there is not enough flour in the dough. Then you need to add a handful of flour. I have such cases. but very seldom. I add a little flour and everything is fine!
Since the girls began to knead the dough in the way I wrote, marriage simply does not happen. And the baskets are crumbly and very tender!
Go for it, good luck !!
Nata333husky, Tell me please. I had this question before, I haven't found an answer yet, but then I saw your recipe for baskets ...
I’m talking about soda, unsalted vinegar or any acidic medium in the dough (sour cream for example). Does she work there? And if not ... then maybe not put it there?
I’m talking about soda, unsalted vinegar or any acidic medium in the dough (sour cream for example). Does she work there? And if not ... then maybe not put it there?
artisannot yet husky she thought about how to explain.
I have always believed that not slaked soda in the dough will be heard, tastes, smells, but if there is a lot, that's why we extinguish. And if the soda is quite light, then the smell will be heard only in a hot product, and when it cools down, everything will be fine! But the fact that not slaked soda works is for sure! Here's what I read in wikipedia, (confirms the performance of simple and slaked soda)
Cooking
The main use of baking soda is in cooking, where it is used mainly as a main or additional baking powder in baking (since it emits carbon dioxide when heated), alone or as part of complex baking powder (for example, baking powder, mixed with ammonium carbonate), for example, biscuit and shortcrust pastry.
Reaction with acids
Sodium bicarbonate reacts with acids to form salt and carbonic acid, which immediately decomposes into carbon dioxide and water:
NaHCO3 + HCl → NaCl + H2CO3
H2CO3 → H2O + CO2 ↑
In everyday life, such a reaction with acetic acid is more common, with the formation of sodium acetate:
NaHCO3 + CH3COOH → CH3COONa + H2O + CO2 ↑
Thermal decomposition
At 60 ° C, sodium bicarbonate decomposes into sodium carbonate, carbon dioxide and water (the decomposition process is most effective at 200 ° C):
2NaHCO3 → Na2CO3 + H2O + CO2 ↑
Upon further heating to 1000 ° C (for example, when extinguishing a fire with powder systems), the resulting sodium carbonate decomposes into carbon dioxide and sodium oxide:
Na2CO3 → Na2O + CO2
I have always believed that not slaked soda in the dough will be heard, tastes, smells, but if there is a lot, that's why we extinguish. And if the soda is quite light, then the smell will be heard only in a hot product, and when it cools down, everything will be fine! But the fact that not slaked soda works is for sure! Here's what I read in wikipedia, (confirms the performance of simple and slaked soda)
Cooking
The main use of baking soda is in cooking, where it is used mainly as a main or additional baking powder in baking (since it emits carbon dioxide when heated), alone or as part of complex baking powder (for example, baking powder, mixed with ammonium carbonate), for example, biscuit and shortcrust pastry.
Reaction with acids
Sodium bicarbonate reacts with acids to form salt and carbonic acid, which immediately decomposes into carbon dioxide and water:
NaHCO3 + HCl → NaCl + H2CO3
H2CO3 → H2O + CO2 ↑
In everyday life, such a reaction with acetic acid is more common, with the formation of sodium acetate:
NaHCO3 + CH3COOH → CH3COONa + H2O + CO2 ↑
Thermal decomposition
At 60 ° C, sodium bicarbonate decomposes into sodium carbonate, carbon dioxide and water (the decomposition process is most effective at 200 ° C):
2NaHCO3 → Na2CO3 + H2O + CO2 ↑
Upon further heating to 1000 ° C (for example, when extinguishing a fire with powder systems), the resulting sodium carbonate decomposes into carbon dioxide and sodium oxide:
Na2CO3 → Na2O + CO2
HuskyNata333, sorry !! Just now I saw your question, and then by chance, I was looking for a recipe for a cake "chocolate on boiling water", so I looked into this section.
Soda is really not felt in such a proportion relative to all other products.
But I myself have now switched to baking powder instead of baking soda.
Just today I baked baskets. For the rate indicated here, 1/2 sachet was added. Baking powder of the company doctor otker. It contains 10g.
Soda is really not felt in such a proportion relative to all other products.
But I myself have now switched to baking powder instead of baking soda.
Just today I baked baskets. For the rate indicated here, 1/2 sachet was added. Baking powder of the company doctor otker. It contains 10g.
AnastasiaQuote: husky
As for the baskets themselves, the recipe in them is as follows:
Husky, thank you very much for the recipe! It is so good that it seems impossible to spoil it with a food processor and silicone molds! I made it with a combine, but I tried very quickly so that I still adhere to your recommendation and bake it in silicone, since I do not have metal molds, and I could not distribute the dough in paper ones. Very tasty! And Charlotte made cream according to your recipe - in general, I did this for the first time - and everything worked out!
CrochetAnastasia
And you do not recruit students for an hour? I admired your little baskets, I myself can't dare to use them knowing my abilities ...Anastasia, and under the cream you have jam (jam) or it seemed to me?
And you do not recruit students for an hour? I admired your little baskets, I myself can't dare to use them knowing my abilities ...Anastasia, and under the cream you have jam (jam) or it seemed to me?
AnastasiaQuote: Krosh
Anastasia
And you do not recruit students for an hour? I admired your little baskets, I myself cannot dare to use them knowing my abilities ...Anastasia, and under the cream you have jam (jam) or it seemed to me?
Krosh, thank you for evaluating my modest results! After the baskets exhibited here, my just the result of a well-presented material by the masters! Under the cream I had, as it should be, jam-plum-there was a jar-just waiting for the opportunity to be used! But the taste is very amazing, real shortbread dough. My husband bought a sand cake last week in Cheryomushki, so the dough is better here !!! Softer and more tender! Make up your mind - get pleasure and from working with the dough - it is not whimsical at all, from eating, even more so!
Nata333I report
150g margarine like Husky I didn't have enough. The dough did not want to stick together into one lump. Maybe such a flour. And when I added up to 200g (total), it turned out to be very plastic, maybe even too plastic dough.
At first, too much went into the "fight" - I could not pull it out of the metal mold normally, but then, when I started making the bottom thicker (ready-made, up to half the height of the basket), everything worked out
The baskets were delicious and crumbly
Thanks for the recipe
150g margarine like Husky I didn't have enough. The dough did not want to stick together into one lump. Maybe such a flour. And when I added up to 200g (total), it turned out to be very plastic, maybe even too plastic dough.
At first, too much went into the "fight" - I could not pull it out of the metal mold normally, but then, when I started making the bottom thicker (ready-made, up to half the height of the basket), everything worked out
The baskets were delicious and crumbly
Thanks for the recipe
NatalyaNAnd I also made such baskets, although I took the recipe Haskin, very cool turn out. Lyudochka - this is for you.
But I have only 7 aluminum molds, so I had to turn to my aunt for help (I asked for her molds), they just made of steel. So the baskets just pop out of my molds with a bang, and almost all of them broke from my aunt's molds, so it's also about the material in which you bake.
But I have only 7 aluminum molds, so I had to turn to my aunt for help (I asked for her molds), they just made of steel. So the baskets just pop out of my molds with a bang, and almost all of them broke from my aunt's molds, so it's also about the material in which you bake.
Nata333Aluminum ... I didn't have any, I took old Soviet steel ones from my mother, which have 4k stamped at the bottom.
So I overcame the hardest option for picking
So I overcame the hardest option for picking
HuskyNatalyaN Oh!!! New year and get flowers !!! So nice !!! Thank you!!!
Nata333 I also have these molds from Soviet times for 4k. !!! My baskets are popping out of them with a bang !!! True, I bake in them very often and precisely since Soviet times. When I just bought it, I had to both grease them and knock on them, all the same, the cakes were badly picked out of them. As time passed, they were calcined, and now I do not grease them with anything, and the baskets pop out without difficulty.
They can still be difficult to get out of the molds due to the small amount of flour in the dough. Next time, if they pop out badly, try adding a little flour to the dough. Knead and then fill the baskets with dough. And when you get them, do not forget to tap with a knife on the bottom and sides of the mold. It should work !!! Good luck !!!
Nata333 I also have these molds from Soviet times for 4k. !!! My baskets are popping out of them with a bang !!! True, I bake in them very often and precisely since Soviet times. When I just bought it, I had to both grease them and knock on them, all the same, the cakes were badly picked out of them. As time passed, they were calcined, and now I do not grease them with anything, and the baskets pop out without difficulty.
They can still be difficult to get out of the molds due to the small amount of flour in the dough. Next time, if they pop out badly, try adding a little flour to the dough. Knead and then fill the baskets with dough. And when you get them, do not forget to tap with a knife on the bottom and sides of the mold. It should work !!! Good luck !!!
elochka26I also got to the baskets, in general the recipe is easy and tasty! But my hands are not okay, I have not been friends with soda lately ((((I'm already asking myself a question, can I have a teaspoon more than everyone else!?))
I filled half of the baskets with cream (butter + thickened boiled) and half just cherries (in its own juice) Decorated with protein-custard on top
finally I got it))
I filled half of the baskets with cream (butter + thickened boiled) and half just cherries (in its own juice) Decorated with protein-custard on top
finally I got it))
HairpinAnd here are mine !!!
And here's another, but, for some reason, the flash prevented%
I did it twice. The first time I took 150 grams of butter (we have tea butter with Husky neighbor) and kept in her gas oven until the second coming. This second coming is called "Brown from above." There was a desire to hammer in nails with them.
The second time I took 200 grams of oil, and first kept it for 15 minutes under the grill, and then 15 minutes at 170 (at risk) on gas. Quite another matter. True, they were not very rosy from below, but keep the boom on the gas for 20 minutes!
Made in rectangular silicone molds. There were 12 pieces in total. You need to make more potholes, then there will be more baskets. It is taken out cool! In terms of bending thin silicone. And she made the indentations ... with her knuckles. Fast and without troubles.
And here's another, but, for some reason, the flash prevented%
I did it twice. The first time I took 150 grams of butter (we have tea butter with Husky neighbor) and kept in her gas oven until the second coming. This second coming is called "Brown from above." There was a desire to hammer in nails with them.
The second time I took 200 grams of oil, and first kept it for 15 minutes under the grill, and then 15 minutes at 170 (at risk) on gas. Quite another matter. True, they were not very rosy from below, but keep the boom on the gas for 20 minutes!
Made in rectangular silicone molds. There were 12 pieces in total. You need to make more potholes, then there will be more baskets. It is taken out cool! In terms of bending thin silicone. And she made the indentations ... with her knuckles. Fast and without troubles.
poiuytrewqAnd how decorated ... cool !! Very, very much.
PS From the bottom they are pale with me ... And in general ... there is a feeling that if in the oven they seem pale, and you want to brown them just a little more, you need to take them out, because when you take them out of the oven and molds, they seem to be nothing in color. They arrive in the process.
PS From the bottom they are pale with me ... And in general ... there is a feeling that if in the oven they seem pale, and you want to brown them just a little more, you need to take them out, because when you take them out of the oven and molds, they seem to be nothing in color. They arrive in the process.
agata116Here are my baskets, baking for the second time, very tasty. The child is happy to help decorate. Thanks for the recipe
RidePlease help me with advice:
The first time I tried to make baskets on March 8 (these are my favorite cakes), I bought ordinary metal molds, pierced them, made the dough, everything turned out very tasty, beautiful, but NONE of the 26 pieces came out of the mold, I had to pick out everything with a knife ... sad story. At the same time, the dough is amazingly tasty! Which made it even more offensive.Soon my daughter DR and I want to try again, I bought silicone molds. The question is: is it possible to bake such a baking in them at all, what is the specificity of baking and how to insure yourself so that it will definitely come out as it should?
Save-help
The first time I tried to make baskets on March 8 (these are my favorite cakes), I bought ordinary metal molds, pierced them, made the dough, everything turned out very tasty, beautiful, but NONE of the 26 pieces came out of the mold, I had to pick out everything with a knife ... sad story. At the same time, the dough is amazingly tasty! Which made it even more offensive.Soon my daughter DR and I want to try again, I bought silicone molds. The question is: is it possible to bake such a baking in them at all, what is the specificity of baking and how to insure yourself so that it will definitely come out as it should?
Save-help
HairpinI did it in silicone molds. Has cooled, and all got out. The main thing is that the form is good. It will come out well from the truncated pyramids, but with difficulty from the parallelepipeds.
Mila007I got very good out of the silicone molds
NatalyaNRide, I once took the molds from my aunt, so they jumped out of my forms, but they didn't want to out of her forms, then I turned over the baked baskets in the molds and tapped the bottom with the back of the knife, as if with a hammer, with difficulty, but it worked out.
RideNatalya, you can't even imagine what I knocked on them: at first delicately, then completely robber-the result is zero
Hairpin, but do you need to lubricate the mold from the inside? I still have shapes ... curly ... there were no simple ones
Hairpin, but do you need to lubricate the mold from the inside? I still have shapes ... curly ... there were no simple ones
HairpinBetter to grease a little. And if they were washed in the dishwasher - then just grease.
NatalyaNI am not a Hairpin, but I will answer that I constantly lubricate EVERYTHING with Lyudmila's mixture from LJ - vegetable oil, flour and lard in a 1: 1: 1 ratio.
Nata333Why grease them in the same place, the fatty dough
My baskets were not removed until I made the bottom thicker. Before that, all as one went into battle. In my ready-made removable baskets, the bottom thickness reached half the height of the basket. Here's how in this photo, only my walls were thinner
With a thinner bottom, they categorically refused to go out entirely.
And there was one more trick ... They refused to shake themselves out, even if they stood there for a while, taken out of the stove.
That is, the process looked like this: I put several cans of dough to bake (the oven bakes somewhat unevenly), I take out one piece with a towel, turn it upside down with a tin, a couple of taps and a basket on the towel in my hand. well, etc., etc.
I hope I explained it clearly ...
My baskets were not removed until I made the bottom thicker. Before that, all as one went into battle. In my ready-made removable baskets, the bottom thickness reached half the height of the basket. Here's how in this photo, only my walls were thinner
With a thinner bottom, they categorically refused to go out entirely.
And there was one more trick ... They refused to shake themselves out, even if they stood there for a while, taken out of the stove.
That is, the process looked like this: I put several cans of dough to bake (the oven bakes somewhat unevenly), I take out one piece with a towel, turn it upside down with a tin, a couple of taps and a basket on the towel in my hand. well, etc., etc.
I hope I explained it clearly ...
RideThank you! I also decided that there was no need to smear, but after a bad experience I decided that this was my mistake. And in physics, in principle, it is logical to make a thicker bottom, how could I not have guessed!
Ridebaked in silicone molds - wonderful, this is a simple, but not cheap way out
LanysiaThanks a lot for the recipe. Favorite cake since childhood
