Sharp, bright, poignant, unique and incomparable memories of the holiday in the parental home. The smell of mom's cinnamon cookies and Napoleon cake with vanilla custard is impossible to forget. It cannot smell like this in any confectionery in the world. For many of us, this is the main argument in favor of making baking with our own hands for relatives and guests. And it is also very important that homemade cake or waffle chocolate cake will definitely not contain any GMOs or unhe althy dyes, thickeners and preservatives. Baking at home is now easier, easier, faster and, most importantly, more interesting. Forms for baking cakes, muffins, cookies and other goodies are widely represented in any supermarket. They are designed to help housewives bake masterpieces of culinary art.
Options for confectionery forms
Bake molds can have a solid or collapsible design. Whole containers are made:
- in the form of geometric shapes - square, rectangular, round, oval, polyhedral;
- different simple and complex shapes - star, heart, flowers, etc.;
- for children - forms in the form of heroes from fairy tales andcartoons, animal figurines and more.
Collapsible containers are very popular - with a removable bottom or side surface. Often manufacturers make parts multifunctional. Their surface can be smooth, embossed or with different patterns. Such universal molds can be used for baking cake layers, as well as making cookies, muffins, and cakes. It is easy to take out ready-made pastries from collapsible containers. Forms for baking differ in the size of the base, bottom, height of the side, i.e. depth and the material from which they are made. Collapsible usually only metal. In production, tinplate, stainless steel, aluminum are used. Solid options, in addition to metal with different coatings, are ceramic, glass and silicone. When choosing, you should especially pay attention to the heat resistance of the material, its strength and safety for your he alth and the environment.
Metal Virtues
As for pies, cookies, many may consider themselves conservatives: grandmother's cast iron form for baking nuts still serves faithfully.
It is known that food cooked in cast iron cookware retains its nutritional properties in the best possible way. Everything bakes well in it and does not burn. Personally, the weight of dishes made of this material does not scare me, on the contrary, it inspires confidence.
Durable, practical, he alth-free and aesthetically pleasing stainless steel shapes with matte, polished or mirror finishsurface.
Tin utensils and baking utensils made of aluminum alloys are produced without or with different non-stick coatings. It will last a long time if you do not allow scratches from metal knives and spatulas. Where there are scratches, your confectionery is sure to stick and break.
Any metal molds must be lubricated with oil so that the pastries do not burn. The thicker the walls and bottom, the better quality, more durable and more expensive the dishes. When choosing, you still need to pay attention to the composition and thickness of the coating from burning. It should not release carcinogenic substances when heated to high temperatures. If damage occurs, it is better and safer to replace such dishes.
Ceramic molds
First appeared ceramic dishes for baking bread, pies and confectionery.
In the composition of heat-resistant ceramics - only natural, environmentally friendly materials. Baking in it is safe both for human he alth and for preserving useful microelements, nutrients and vitamins in dishes. It is simple and convenient to operate. Modern options have a very attractive appearance. In such dishes, pastries can be served on the table without taking them out. Cakes can be cut directly in the mold without fear of scratches.
To prevent the products from burning, ceramic molds should be lubricated with oil and sprinkled with flour. Due to the porous structure for washing any ceramic dish, it is better not to use chemical detergents, but to soak briefly in warm water, and that's it.rinses off nicely. Due to the same porosity, ceramic molds are not as durable as metal molds.
Fireproof glass in confectionery
Heat-resistant glass molds heat evenly, withstand high temperatures and cool slowly. The environmental and aesthetic benefits of such cookware are similar to ceramic counterparts.
But even tempered glass does not like sudden changes in temperature and can crack. This is perhaps the only disadvantage of the forms from this material.
Silicone - modern and practical
The latest generation of pastry utensils that are in high demand are silicone bakeware. They are based on rubber or wool with fiberglass, covered with elastic silicone foam. Silicone products from Germany, France and Spain have proven themselves well. Domestic silicone is still inferior in quality to European manufacturers, but at a price more affordable than molds made from any other materials. The variety of species and size is striking.
Due to the flexibility and softness, even a large number of molds are convenient to store. They are simply rolled up and won't take up much space in your kitchen cabinet. The same softness and instability turn into a disadvantage when baking confectionery products from a more liquid dough. But now there are many options with metal coasters to maintain shape. In any case, baking in silicone is best placed in the oven on a baking sheet. Modern forms do not require lubricationoil, just before the first use. Baking in them does not burn, and it is convenient to take it out. Easy and care for them. Cooking takes less time due to the excellent heat transfer of the material. Whatever form option you choose, we are sure that your efforts to pamper your family or friends with homemade cakes, or maybe surprise you with your culinary masterpiece, will not leave anyone indifferent.
