I will mix the biscuit dough directly in the blender. You can just take a bowl with a mixer or a whisk. I put softened butter at room temperature, sour cream (with a high percentage of fat content) into a blender, add sugar, vanillin and baking powder. I beat everything well.
Now break the eggs into a blender. It should be turned on at low speed. If you have a mixer, do the same. Add the eggs one at a time, whisking continuously. And only then carefully add the sifted flour, also beating the mass.
This is how we got the viscous dough. It is liquid, just like pancakes. It's necessary, don't be alarmed. Just keep in mind that the paper molds must either be cardboard or be combined with iron or other dense molds. Fill the molds one-third full with batter, otherwise the cupcakes may fall out during baking.
Place the molds with the dough in the oven for 20 minutes, temperature - 190 degrees. In the meantime, I'll make sour cream. To do this, I’ll take a few tablespoons of sour cream and mix it with powdered sugar. You can add ground nuts or candied fruits to this. While the biscuits are being prepared, the sour cream sits in the refrigerator and hardens.
Practical advice on how to properly use silicone molds - interesting life hacks and recommendations for housewives.
Modern technologies are rapidly moving forward, improving and modernizing every area of our lives. Cooking is no exception. Thanks to a variety of tools, devices, accessories, and new interesting ingredients, cooking becomes easier, faster and more interesting.
For example, previously heavy cast iron molds were used for baking, later they were replaced by lighter aluminum options, and now silicone ones are in greatest demand. A wide range allows you to purchase similar products in different sizes and colors. The baked goods are original, do not stick, and come out of the container easily. Such an invention has a lot of advantages, the main one of which is its reasonable price in comparison with other similar proposals. And the first question that housewives ask when they see such a miracle is whether it is necessary to grease a silicone mold with oil before baking and how to cook in it correctly? The opinions of culinary specialists are divided, which of them is right?
What are these products?
This is a universal container for baking a variety of flour products. In addition to their intended purpose, they are used for freezing food and desserts. All of them have a non-stick coating and can withstand different temperatures from -50° to +250°. Not a piece of baked dough remains on such a surface; after use, it is easily washed with running water and a sponge and is ready for the next use.
You can store such culinary assistants anywhere: they do not deform and do not take up much space. They can be placed inside each other, bent, rolled up, and if necessary, they instantly restore their original appearance.
What types exist
There are many types of similar products on the modern market: different in shape, size, purpose, color, pattern, smooth or embossed, and even with a removable bottom - they will become an indispensable thing in the kitchen. When there are several beautiful options available - for example, in the form of a big heart or a rose - making pies and cupcakes is always more willing and enjoyable. They are suitable for any type of kitchen equipment.
Is it necessary to grease a silicone baking dish and with what?
Since the material is non-stick, baking various confectionery masterpieces will require a minimum of lubricants, which means the dish will be as dietary as possible. You only need to lubricate it with oil for the first time, in order, as they say, to activate its properties. In the future, even after a long period of time, nothing should stick to the inside.
Cheap fakes made from low-quality raw materials can fail; the batter will penetrate into the pores and burn to the walls, then they will have to be lubricated with each subsequent use. Also, do not forget about the following nuances:
- experienced chefs say that it is better to use odorless vegetable oil for the first moistening, but it is better to avoid using butter fat;
- If you wash products in a dishwasher, and not under a running stream from a tap, you will have to lubricate the bottom and sides after each wash.
Do I need to grease my silicone baking pan before each use?
No one forbids treating the surface every time. But not only will this not be beneficial in terms of practicality, but it will also significantly add calories to your desserts. Usually, housewives do this out of habit. Silicone does not allow baked goods to linger on the walls of the container, so only particularly complex molds containing many small elements that, as a result of movement or deformation, can ruin the cake, are greased before cooking.
Life time
Despite all the advantages of these products, they, like all others, have their own specific service life. If holes, small holes, roughness or unevenness are found on the surface, it is better to replace them, since through defects, harmful substances or dirt can enter the dough first and then into the human body.
The period of use also depends on the operating and storage conditions of silicone containers. Rinse them with water after each use. Do not use hard sponges or brushes for washing, and then the uniform will serve you for many years.
How to choose the right one
Most housewives, wanting to expand their collection of kitchen utensils, make the initial choice based on appearance. But in the case of silicone molds, in addition to an attractive design and suitable size, you should pay attention to the following parameters:
- Silicone kitchen products must be made of high-quality material, and manufacturers provide true information about the composition not on the packaging or on a sticker. Request quality certificates indicating the product number - the seller is obliged to provide them to you upon request;
- The easiest and most reliable way to determine quality is to listen to their smell. If your sense of smell recognizes elements of rubber, plastic or other chemical compounds, it is better to refrain from such a purchase;
- if the mold initially did not have any odors, but they appeared when heated, do not use it for baking anymore - limit yourself to using it for freezing or as a regular container for food;
- Another simple and at the same time effective way is to bend the surface several times. With real silicone, white stripes will not form at the bend;
- After conducting tests, laboratory specialists found that products of bright colors, which contain more caustic dyes, are more harmful to human health. Therefore, if possible, purchase goods in light, calm, pastel colors;
- The country of origin does not play a special role. There are quality products in the USA, in China, and among domestic manufacturers. Choose trusted, well-known brands and then the likelihood of falling for a dangerous counterfeit will be significantly reduced.
Cupcakes are one of the most common desserts for tea, so many different shapes have been invented for them: large, solid or ring-shaped, the lower diameter of which is within 10-12 cm. For muffins or cupcakes, predominantly small options with smooth or corrugated walls and diameter are used 5-8 cm.
Several types of silicone products are also used for cakes - patterned, in the form of hearts, snowmen, butterflies, etc., and detachable ones, which are practically no different from their metal counterparts, but are much more convenient.
Silicone containers for cookies are designed for fluffy versions, the dough of which requires a certain rise during the cooking process. Most often, confectioners adapt them for shaping and baking gingerbread cookies. Externally, these can be baskets or one canvas divided into identical cells.
To bake bread, a tall rectangular version is ideal, where the area of the lower rectangle is slightly smaller than the upper one.
It is better to have several types in your arsenal at once - a ring one, with a hole in the middle, a rectangular one, small baskets for cupcakes. In this case, baking will be an easy and favorite pastime for you. In relief silicone molds with beautiful patterns, you can quickly create a masterpiece for the arrival of guests or delight children. Baked, flavorful pies do not require additional decoration.
How to use it correctly
Baking in a silicone mold is no more difficult than in a metal one:
- Before using the product, wipe it with a cloth - static material accumulates dust well;
- High thermal conductivity allows the dough to bake faster, so the cooking time may differ from what you are used to when baking in other materials. Typically, it is reduced to 20 percent;
- good manufacturers, as a rule, indicate on the packaging where the product should be stored, at what temperature it should be used - always follow the detailed instructions so as not to spoil it;
- Before removing the baked goods, let them cool thoroughly;
- do not cut the finished cake or cheesecake directly into the container - silicone is a soft material and can be easily damaged by cutting objects;
- don’t be afraid to turn it inside out to get a pie with a textured or intricately made, patterned surface;
- All particles of dough that remain after use can be easily removed with water and a cloth. Do not use various chemicals when cleaning;
- You already know how to grease a silicone baking dish.
What to place the product with baked goods in the oven
Silicone is a bendable and pliable material that is subject to deformation upon any contact with the hand. Therefore, you need to bake in them carefully and slowly. If ordinary ceramic or metal options can be simply placed on the oven rack, with silicone ones, it is better to refrain from this method. When moving, you can damage the dough, it will fall, in addition, the material heats up and working with it can be a difficult task. That is why the forms with dough are placed in the oven on a glass plate or tray. Besides:
- Fill containers with ingredients only after they have been placed on an appropriate surface suitable for baking;
- do not allow the silicone to come into contact with an open flame or hot oven walls - this can lead to their melting or, even worse, fire;
- If you plan to make a tall cake or sponge cake, keep in mind that when you lift the dough, the edge may bend. To protect yourself from such troubles, place the baked goods in a deep container of suitable diameter.
Are silicone molds harmful?
They are absolutely safe for human health. Even metal versions cannot distinguish themselves by such indicators. The medical silicone used in production does not absorb harmful substances or odors and does not emit the same when heated to high temperatures. When purchasing such cooking utensils, you can be sure that this is an absolutely environmentally friendly material.
However, one should not discount the fact that if manufacturing technology is not followed or low-quality raw materials are used, unscrupulous manufacturers can produce products that will not only have poor quality indicators, but also cause direct harm to human health.
Often, “technical” silicone enters the markets, which is mass-produced in order to reduce the cost of the product. At the slightest heating, such products begin to release harmful toxins, which enter the human body with the air and food cooked inside. Therefore, it is worth using the basic purchasing rule: do not skimp on your own health, a good product simply cannot be cheap. Buy baking tools from trusted, reputable manufacturers whose products are popular, tested in special laboratories, improved and certified. This is especially important if you are planning to prepare treats for children.
Results
Now you know whether silicone molds need to be greased with oil, how to cook in them correctly and basic care rules. Once you try to bake cupcakes or a pie in such a container at least once, you will no longer want to use any other options. Lightweight, flexible, of various designs and with any patterns, and at the same time quite inexpensive - they will quickly become familiar to you. You will never spoil the cake - everything, even the smallest details and designs, will easily separate from the walls without leaving marks. Cooking in such a cookware is a pleasure.
Cupcakes in paper tins are a simple pastry for tea. Recipes for cupcakes in tins, unlike cupcakes, can be either dessert (muffins with blueberries, banana, cocoa) or not sweet (English muffins, cheese, corn flour).
Paper molds make the process of preparing muffins much easier: they do not need to be greased, and the finished muffins come out with an even, round shape. If the paper molds are very thin, it is better to place them inside a metal mold for several muffins, and if they are dense enough, then the muffins can be baked separately. Small mini cupcakes in paper tins are baked in molds with a diameter of about 3 cm.
The dough for cupcakes in paper molds is prepared in the standard way, like any other similar dough, the ingredients are mixed in a certain order. Bulk products are mixed separately from liquid ones, and only before baking are both components combined into dough.
After combining the liquid and dry parts, mix the products quickly but carefully so that excess does not form in the dough (the more gluten, the less soft and airy the muffins will be). If there are any lumps left, it’s okay, especially since the dough will have to be stirred additionally after adding fruit, nuts or chocolate before baking the muffins in the molds.
TestoVed advises. This method of preparing muffins or cupcakes in molds requires that the liquid component be added to the dry component, that is, flour and sugar, and in no case vice versa.
Do paper muffin tins need to be greased?
Paper muffin tins are convenient because there is no need to grease the paper with butter or vegetable oil before baking, unlike metal ones or when using silicone ones for the first time.
Whatever recipe you choose, the paper pans release perfectly from the finished cupcakes without pre-greasing. The only thing worth considering is that if the paper in the molds is too thin, it will be more convenient to insert them into metal ones before baking.
Cupcakes in paper molds: recipe with photos step by step
5 minutes to prepare
20 minutes to prepare
295 kcal per 100 g
Recipe with step-by-step photos for cupcakes in paper molds at home, quick and simple.
Ingredients
- wheat flour – 2.5 cups;
- granulated sugar - half a glass;
- baking powder – 1 tsp;
- salt - a quarter tsp;
- milk – 1 glass and a quarter;
- vegetable oil – half a glass;
- large chicken egg – 1 pc.;
- vanilla extract – 1 tsp. (optional);
- additives to taste (chocolate pieces, dried fruits or pieces of fresh fruit, berries) – 1-1.5 cups.
Preparation
- If the paper molds are made of thick paper, it is not necessary to put them in metal ones - you can bake cupcakes just like that.
- The cupcakes can be stored at room temperature in a tightly closed container for up to five days.
Cupcakes in tins - simple recipes
You can add from one to one and a half glasses of various additives to suit every taste to a simple dough for muffins in molds (recipe above). Raisins or chocolate chips are classic toppings for cupcakes and muffins, but any combination of fruits, fresh, dried or frozen, nuts and even cheese will create a completely unique dessert every time.
- . Cut one ripe banana into pieces, chop the walnuts and add to the rest of the ingredients along with 0.5 tsp. ground cinnamon.
- Apples and cheese. Peel and chop one medium apple (you should get about 1 cup apple chunks) and add to the base along with 1/2 cup shredded cheese, such as cheddar.
- Cupcakes for tea or coffee. Add 0.5 tsp to flour and other dry ingredients. cinnamon and a quarter tsp. ground nutmeg. Before baking, cover the muffins in paper cups with a streusel of half a cup of flour, a quarter cup of sugar, 4 tbsp. soft butter at room temperature and sea salt on the tip of a teaspoon.
- . Soak three quarters of a cup of dried cherries in warm water. Drain the water and stir into the base with an equal amount of chocolate pieces.
- Birthday cupcakes. Add 0.5 tsp. almond extract into liquid ingredients. Fold half a cup of colorful sprinkles into the batter.
Making paper cake molds with your own hands doesn’t cost anything. Although paper cake pans are not durable - each can be used only once - and look fragile, housewives often prefer them over flexible silicone or detachable metal pans. Weightless bags are easy to handle, cheap, environmentally friendly... And if you have a roll of baking parchment at home, there is no need to even go to the store.
Advantages and disadvantages
There are a whole host of advantages to lightweight disposable “cups” for baking:
- they do not need to be washed;
- they do not require separate storage space in a crowded kitchen cabinet;
- do not change the taste of baked goods, as happens with low-quality metal utensils;
- thanks to microperforation, they ensure the release of excess moisture;
- you can safely put the cake in paper form in the oven or slow cooker - despite its apparent fragility, the thin shell is not afraid of high temperatures;
- finally, the finished delicacy retains its freshness longer;
- If you use not homemade, but ready-made molds painted with thematic patterns, you will also receive a beautiful package in which you will not be ashamed to serve the baked goods or give them as a gift to someone.
The disadvantages of parchment cups include the inability to reuse them. But, given the more than affordable cost of the molds, this fact usually does not cause big problems.
Instructions for use
In order for the treat to be a success, you will have to learn a few rules
How to use ? Very simple.
- Fill them about halfway with dough.
- Place in a warm place away from drafts. Before going into the oven, the future Easter cake must “come up” and rise above the edge of the cup.
- Place the molds in an oven preheated to 180 degrees: large ones in depth, small ones closer to the door. You should not raise the temperature higher, otherwise the paper may char.
- Baking time is determined by the size of the baked goods. Usually it is 40-50 minutes.
- As soon as the top is browned, check the readiness of the cake by piercing it with a thin wooden stick. If it turns out to be dry, without traces of unbaked dough, you can turn off the oven.
- Do not remove the baked goods from the pan until ready to serve. In it, your Easter treat will not become stale, will not become damp and will maintain a neat appearance.
Do I need to grease paper cake pans with oil? There is no consensus among housewives here. Someone, without blinking an eye, excludes this stage from the cooking process and does not complain about the result. But most still prefer to lightly walk over the parchment container with a brush dipped in vegetable oil - this way you can be sure that the paper will not stick to the dough and will easily separate from it at the right time.
Delicate dough does not tolerate rough handling
Important: when baking Easter cakes in paper forms (however, in silicone and metal ones too), you need to handle the dough as delicately as possible. It can fall off even if you slam the oven door too hard! If this happens to the dough, don’t worry: let it sit a little longer and the yeast will do its beneficial work. But you shouldn’t hope that an Easter cake that has lost its shape will “gather its strength” during baking. Most likely, instead of a lush air slide, you will get something flat and incomprehensible.
Easter recipes for your piggy bank
You won’t be satisfied with theoretical reasoning alone, and you won’t get fragrant baked goods using them either. Let's arrange a culinary workshop on the topic “how to bake Easter cakes in paper forms”!
You will need:
- 700-900 g flour;
- 300 ml milk;
- 3 eggs;
- 250 g sugar + 70-80 g for glaze;
- 150 g butter;
- 30 g of fresh yeast (also called “live”);
- 150 g raisins;
- 0.5 tsp. lemon juice;
- 1 tsp. cinnamon;
- 200 g powdered sugar;
- small beets;
- a pinch of salt.
Housewives start baking Easter delicacies on Maundy Thursday
Preparation.
1. Crumble the yeast and pour into 100 ml of warm, but not hot milk.
2. Add 50 g of sugar.
3. In another bowl, pour the remaining milk over 200 g of sifted flour. Try to prevent lumps from forming!
4. Gently combine both mixtures and stir until smooth (this is easiest to do with a flat wooden spatula).
5. Cover the bowl with cling film, insulate it with a thick towel and leave it alone until the dough has risen to twice its original volume. Important! From the minute the yeast gets into the milk until the cake goes into the oven, you need to carefully protect it from drafts.
6. Melt the butter and cool slightly.
7. Pour boiling water over the raisins, let stand for 20-30 minutes, drain and dry with a paper towel.
If you use candied fruits, fill them with water at room temperature.
8. Separate the yolks from the whites. For now, put the whites in the refrigerator, and beat the yolks with 200 g of sugar and, without stopping whisking, pour the butter into them in a thin stream.
9. Add the beaten yolks to the suitable dough.
10. Sift about half of the remaining flour in a heap to give the baked goods airiness, make a depression in the center and pour the dough with the yolks into it.
11. Send swollen and dried raisins here along with cinnamon.
12. Start kneading the dough, gradually adding the last portions of flour as needed. Its exact quantity will have to be determined “by eye”: the future cake should not spread under your fingers or stick to the knife when you try to cut it, but at the same time it must retain its elasticity and delicate texture. Otherwise, the baked goods will be too heavy.
13. Finally, cover the bowl with the dough with cling film, wrap it in a thick towel and leave in a warm place for another 60 minutes.
14. It's time to get into shape! Fill them with the appropriate dough to 1/3-1/2 height and... let stand for another 1 hour. Yes, making real Easter cake is a long process.
15. Place the molds in an oven preheated to 180 degrees for 40-50 minutes. It is advisable not to open the door again at this time, so that the capricious baked goods do not “deflate” due to temperature changes.
Let the finished baked goods sit in the oven for another quarter of an hour.
16. Beat the whites with sugar and lemon juice. And if you want your glaze to acquire a pleasant pinkish or red tint, add 1-2 tsp to it. freshly squeezed beet juice.
17. Grease the finished and completely cooled Easter cakes with glaze and sprinkle with colored sugar.
If you are using silicone, metal, or homemade foil pans, pour some water onto the pan before baking. The steam into which it will turn will prevent the bottom from burning and the top from cracking due to the fact that the crust has already “set”, but the inside still continues to bake and expand. This won’t work with a recipe for Easter cakes in paper forms, but you can do something more cunning: place the forms on the oven rack, and place a baking sheet with water under it.
Video: Delicious Easter cake
We invite the most responsible and meticulous people to familiarize themselves with the master class from the “kuharochka Alina” channel. How to properly knead the dough, how to prevent the dough from sticking to your hands, how to bake Easter cakes in paper forms - the video will tell you everything.
Video: Easter cake in a slow cooker
Modern technologies have firmly entered our lives, making changes even to the recipes of traditional Easter delicacies. About 10 years ago, it would never have occurred to the housewife to “retire” the traditional oven - what would baking be without it?! And today this happens all the time. Take, for example, the experience of Marina Petrushenko, who shared with viewers of her You Tube channel an unusual recipe for making Easter cake in paper form in a slow cooker.
Video: How to make molds with your own hands?
Didn't have time or were too lazy to go to the store on time and were left without purchased molds? It's not a problem. Look how cleverly the host of the PEX Cooking channel got out of the difficulty!
And another great example from RecipeLand, proving that true craftswomen cannot be stopped by any difficulties!
And finally, just for inspiration, a few photos of Easter cakes in paper form.
With such a gift you will be welcome everywhere
The choice of baking dishes in stores is extremely wide
Some people like soft colors and strict lines
It is important that the paper does not stick to the baking
Preparing for the holiday takes energy and time, but it’s worth it
Today, many housewives prefer to use paper cupcake pans. They have many advantages:
- low price;
- large quantities in one package;
- ease of use (no need to wash);
- made from environmentally friendly material;
- are able to withstand any temperature, which allows you not only to bake food in them, but also to freeze them (the temperature range can be from -40ºС to +220ºС);
- the dough bakes in them evenly, quickly and does not burn;
- the possibility of cooking in them in a microwave oven;
- You can take cupcakes in them to nature or for a walk;
- have an attractive appearance.
How to bake cupcakes in paper forms?
Because paper muffin pans are designed for one-time use, they may not bake as smoothly as silicone or metal muffin pans. Therefore, it is recommended to prepare the dough with a thicker consistency, put 2-3 molds into each other and fill them halfway with dough. You can also recommend using special metal stands.
Many people have a question: do paper muffin tins need to be greased? Thanks to the material from which they are made, the molds do not need to be lubricated with oil. The products do not burn in them. In addition, you can save vegetable oil.
