Silicone baking molds temperature. Silicone molds. How to use it correctly? How to bake in silicone molds

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” ones.

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

Every housewife who loves to cook in the oven has a dozen different baking dishes. These can be solid stainless steel molds and special springform molds for baking fruit cakes, tiny muffin tins or even cans of canned pineapple - exclusively for baking Easter cakes. And all this assorted company is stored in the same place where it is used, that is, in the oven. As soon as the time comes to bake something, a mountain of molds, ramekins and jars first falls out of the oven and piles up on the table while the oven is busy preparing the next masterpiece. I don’t know, maybe it’s different for others, but this is exactly the picture for my mother. That's why her oven only works on holidays. It's a pity…

Probably, the inventor of silicone baking molds had the same picture - it is impossible to explain otherwise the appearance of this miracle in our kitchens. Silicone baking molds are easy to use, easy to clean, easy to store... First things first, though.

Let's start with storage. To say that silicone molds are easy to store is an understatement. You can do literally anything with them - roll them into a tube, fold them in half, just flatten them, in the end. In general, in one drawer of the kitchen table you can fit muffin tins, Easter cake pans, a wide sponge cake pan, and even a ring pan for a circular cake - all this variety can be rolled up, tied with an elastic band and neatly laid out. No deformation occurs after such storage with silicone molds. Beauty.

Caring for silicone molds is just as easy. Before first use, wash the molds in soapy water with a soft sponge, wipe dry and lubricate with a thin layer of vegetable oil. After baking, all you have to do is wipe the molds with a cloth or paper towel, and that’s it. You don't have to grease the molds with oil before pouring the dough for the next baking. Even if there is an embarrassment and your baked goods burn, you won’t have to make any additional efforts to clean it. Nothing sticks to the form itself, such a magical material. If after baking you decide to wash the molds in the dishwasher or just in hot water with detergent, then do the same as the first time - that is, wipe dry and lubricate with a layer of oil.

Using silicone baking molds is not much different from regular ones. The first difference is related to the flexibility and softness of silicone: before pouring the dough into molds, place them on a baking sheet. Otherwise, it will be almost impossible to transfer the filled forms into the oven. Small molds most often come in blocks of 6-8 molds on one sheet, so they can be filled almost to the top without fear of them tipping over. But if you have a large form for soufflé or pudding (most often in the shape of a flower), you should be careful - if you overdo it with the amount of dough, the form may turn out from the weight. To prevent such disasters, place the pan in a high-sided frying pan or saucepan of the appropriate size, so that the edges of the pan rest on the sides. Or buy a form complete with special stands.

The softness and flexibility of silicone comes in handy when you need to remove the finished product from the mold. Be honest, how often have you managed to remove a sponge cake from a metal mold without loss? Sometimes you have to help yourself with a knife! With silicone molds such problems will never arise. Just turn the pan inside out and the baked goods will pop out on their own. Even if the bottom of your baked creation has turned to embers.

Baking time in silicone molds is reduced by approximately 20% compared to conventional molds. The fact is that silicone instantly warms up and conducts heat perfectly, unlike traditional metal and glass forms. This feature has long been noticed by lovers of homemade bread. Not everyone succeeds in baking a lush loaf (maybe that’s why few people take on this exciting task), but in silicone molds it becomes much easier. Due to the good thermal conductivity of silicone, the largest loaves are perfectly baked. Once your baked goods are ready, remove the pan from the oven and place it on a rack on the counter. Cool the baked goods in the pan, then carefully remove them. If you are baking a tender baba or Easter cake, then place the baking dish in soft pillows slightly at an angle and cool, turning it over periodically. This will prevent the fluffy baked goods from settling.

The variety of silicone shapes is amazing. No metal molds or molds can be compared with silicone ones in terms of designers’ imagination. Large and small, in the form of roses or classic cupcakes, in the form of children's toys or in the form of snowflakes, round, oval, rectangular, single and double hearts, six- and octagonal, tall and flat, smooth and with ornaments... When looking at this splendor I want to buy them all! But you still need to focus on what kind of baked goods is most preferred in your family. For lovers of fluffy biscuits and pies, smooth round, oval, square or rectangular shapes are suitable, in which you can also prepare a casserole. Especially for baking Easter cakes, sets of molds are produced with embossing on the inside - the letters “XB” are imprinted on the sides of the Easter cake, being additional decoration for holiday bread. For homemade bread, tall rectangular shapes are suitable, which produce loaves that look indistinguishable from store-bought ones. For those who like to prepare small-form dishes - muffins, babas, portioned soufflés and puddings - the ideal gift would be molds arranged in 6-8 pieces on one sheet. Even the most capricious child cannot resist a cottage cheese casserole in the shape of a rose or a teddy bear!

Another undoubted advantage of silicone molds is their heat resistance. Without fear for their safety and integrity, you can take them out of the refrigerator and immediately put them in a hot oven. The temperature range that silicone can withstand ranges from -60°C to +230°C. Agree, few other materials can boast of such indicators.

And finally, a few words about precautions and prohibitions. Silicone is a medical material, non-toxic, absolutely harmless, neutral to food products, including acids and fats, and does not contain any harmful compounds. This is ideal. But, as often happens, along with branded silicone molds, cheaper fakes made from sanitary or construction silicone appear on sale. And this can already be dangerous to health. It is not easy to distinguish a fake from a “brand”, but it is possible. First, pay attention to the price - no matter how flooded the market is with silicone molds, the price still determines the quality; real forms, by definition, cannot be cheap. Secondly, do not rush into acidic, poisonous colors - bright shapes in the kitchen, this is, of course, fun and beautiful, but you still need to remember that there is always a danger of poisoning from cheap dyes. Give preference to muted colors. Thirdly, never hesitate to ask for certificates of conformity - after all, you are spending your hard-earned money and have the right to know what you are buying.

There are not so many prohibitions and precautions when using silicone molds. Under no circumstances should you place the molds on an open fire - a gas or electric stove. Silicone baking pans are heat resistant, but not to that extent! Do not use caustic, aggressive products to wash molds - they can corrode the silicone. Do not clean molds with a knife or metal sponge - silicone is a rather soft material and can be easily damaged. For the same reason, keep the forms away from curious cubs - both animal and human - their eternal desire to try everything can lead to sad consequences. For example, you might accidentally end up with a great colander instead of a pudding pan. Tested by our own bitter experience!

That, in fact, is all we wanted to tell you about silicone in the kitchen. Silicone baking pans can last just as long as the good old metal pans, but offer a lot more fun in the kitchen.

Cook with pleasure!

Larisa Shuftaykina

Today, silicone baking molds have become widespread. And this is not surprising, because they have a lot of advantages for home and even industrial use. They are made from food-grade silicone, which can withstand high temperatures and does not emit any substances harmful to human health. And nothing burns. But some housewives still don’t know how to approach these forms. Let's find out!

What can you use silicone molds for?

As a rule, silicone molds can be used in both gas and electric ovens, sometimes in microwave ovens, but this should be indicated by a special mark on the packaging. Plus, they can go in the freezer and dishwasher.

In silicone molds you can not only prepare baked goods, but also prepare cold desserts and dishes with gelatin. Mousse cakes are worth mentioning separately. Some recipes cannot be completed at all without a special silicone mold.

Do I need to grease the mold with oil?

Before first use, any silicone molds must be rinsed with warm water to wash off process dust. Typically, oiling silicone molds is recommended only the first time you use them, but some manufacturers recommend doing so always.

What temperature should I set?

Pay attention to the maximum permissible temperature for baking; it should be indicated on the packaging. Sometimes these can be quite high temperatures, for example, 240-260 degrees, but if there is no such marker, then it is better not to exceed the temperature of 200 degrees to avoid deformation of the forms. In addition, direct contact with the fire source and burner, oven walls is not allowed, and also avoid using the “grill” mode. This will help maintain the perfect silicone surface for a long time.

How to put the dough in the mold

There are also some peculiarities in filling silicone molds. This is due to the fact that they are very flexible and when transferring the filled form, the dough can leak out. Therefore, before filling, the form should be placed on a wire rack or baking sheet, filled with dough and transferred to the oven together with the wire rack. Sometimes silicone molds are sold with special metal frames, which are designed so that when the dough increases in volume, the mold does not lose its original appearance. Empty pans should not be placed in a hot oven; this may also cause deformation of the surface.

How to remove baked goods from a silicone mold

Once the cake or cupcakes are ready, they are very easy to remove from the silicone molds as nothing sticks to them. Depending on the recipe, the hot or cooled product is removed by turning the mold over or tilting it to the side. You can press lightly on the bottom, thereby helping the cake to leave the mold. If, nevertheless, the products are slightly stuck, then you need to remove them by passing a silicone, plastic or wooden spatula between the walls and the cake. There is no need to use knives or other metal objects to avoid damaging the smooth surface. If the surface becomes scratched, there is a high chance that the baked goods will start to stick.

How to wash and store silicone molds

Silicone molds are very easy to clean with warm water, a sponge and mild dishwashing detergent. Do not use any harsh chemicals to avoid causing unexpected chemical reactions. Do not scrub silicone molds with metal brushes or brushes. If a piece of dough sticks somewhere, just soak the mold for a while in plain water and detergent; all dirt will come off easily.

Silicone molds are very convenient and durable. And provided they are used correctly, they have many advantages over their rigid counterparts. We’ll talk about what can be baked in a silicone mold and how to do it correctly below.

How to bake in a silicone mold in the oven?

There is no need to be afraid of baking in silicone at high temperatures. Manufacturers' recommendations indicate a permissible temperature of +240ºС.

You can bake any muffins and pies, as well as bake potatoes, meat, fish, and freeze desserts at temperatures down to -40ºС.

Before the very first use, the mold should be washed with a mild detergent, completely dried and oiled. In the future, you no longer need to lubricate them - the baked goods will not stick without it.

You only need to fill the molds with dough after they are placed on a baking sheet, since otherwise you may not be able to convey the filled silicone due to its flexibility.

When the cake or cakes are baked, do not remove them from the molds immediately, let them cool slightly. After this, bend the edges, and the baked goods will come out of the mold perfectly.

After each use, soak the molds briefly in water and rinse with a soft sponge. If you put them in the dishwasher, re-oil them before next use.

How to bake tartlets in a silicone mold?

If you want to bake it yourself, you can use either completely soft silicone tartlet molds or a silicone mold with a metal frame.

You can bake tartlets either in the oven or in the microwave. Can be washed by hand or in the dishwasher. All you need to do is prepare the tartlet dough, cut out circles of the desired diameter from it and place in the mold.

Baking times are usually indicated in the recipe. Proceed according to the instructions and do not worry that the tartlets will stick or break when removed - with silicone you will definitely not be in danger of this.

More and more housewives prefer to opt for kitchen utensils made of silicone. This is due to the practicality of the material, as well as its long service life. Baking dishes are no exception. Numerous reviews on forums say that silicone oven molds have a number of advantages, among which are: easy use at high temperatures, elasticity, variety of shapes and sizes, non-stick, some people claim health safety. Is this really so?

Characteristics of silicone

Silicone baking molds allow you to prepare desserts without using oil. Silicone is highly resistant to temperatures up to +240 degrees.

The dense structure of the material can withstand about 2000 baking sessions.

Many people think that such forms are harmful to health, but this is not so. When used correctly, silicone does not release any harmful substances into food.

Types of silicone baking molds

The main difference between silicone molds and each other is their purpose.

For cupcakes

When baking cupcakes, it is better to pay attention to small sets of identical containers (usually there are 6 of them in a set); a mold that is a single canvas is also a good option: you can use it to make several lush desserts at once.

The main advantage of molds located on one sheet is that all baked goods will be cooked at the same temperature.

A wide range of volumes allows you to choose the best option for each family member. So, for children it is better to choose small molds, and for adults - larger ones.

For large baked goods

For large cakes, use long rectangular or round pans with a hole in the middle. This will reduce the thickness of the cake for easier cooking, or help it bake through the middle.

Containers in the form of flowers, objects, animals, and fruits are of great interest. Also interesting are detachable silicone molds. They are usually made with a ceramic bottom to make it easier to remove the finished dessert from the mold.

Other silicone accessories

Rug

Such accessories are very convenient at several stages of dessert preparation.

For kneading dough.

Silicone mats help you knead the dough without it sticking to the counter. Here you will only need flour to prevent the dough from sticking to your hands. The main advantage of many mats is the markings applied to their surface for even rolling out layers of dough. There are mats with a voluminous texture that help the housewife create an interesting pattern on the surface of the cake.

For baking.

You can also use silicone mats in the oven. To do this, the accessory should be placed on a baking sheet, and the future dessert should be placed on it. This mat does not require oiling before baking. This use is due to the fact that silicone mats are much easier to clean than baking trays.

How to choose and care.

All you need to care for this item is that you just need to clean it after use with running water, detergent and a soft sponge.

When purchasing a rug, you need to pay attention to several factors:

1. It is better not to choose cheap products for purchase, as they can be harmful to human health.
2. To make the dessert bake faster and better, you need a mat with a thickness of up to 4 millimeters.
3. After purchasing, you need to keep the mat in the oven for 2 hours at a temperature of 240 degrees.

Siliconized paper

Thanks to the use of siliconized paper, baked goods do not burn. Unlike parchment, it does not stick to the dessert. Another advantage of this accessory is its 100% natural composition.

This paper can withstand up to 6 uses in the oven.

The sheets allow you to roll out the dough to a uniform thickness. It is convenient to move the prepared pie into the oven on such paper, since you can bake it directly on the sheet. This will also prevent the pans from getting dirty.

Terms of use

There are several tips that will help reveal the functionality of the silicone mold, as well as its safety during cooking.

1. The prepared dough must be poured into a mold that is placed on a baking sheet, otherwise the dough may leak out, since silicone is a flexible material.
2. Containers made from this material can be used not only in the oven, but also in the freezer. This is due to the fact that silicone can withstand temperatures from -40 to +240 degrees.
3. When first used, you need to lubricate the mold with oil, and further processing is optional. Before each use, the mold must be washed with liquid dishwashing detergent. For the first time, the container must be rinsed well and also doused with boiling water.
4. The cooking time for desserts using silicone containers is no different from cooking in ceramic, glass or metal containers. But only the top is browned, and the walls and bottom of the baked goods have a fairly moist structure.
5. After cooking, the baked goods should be removed from the oven and left in the pan for about 7 minutes. If the dessert sticks, you need to turn the edges of the mold in the opposite direction and use a spatula to separate the prepared cake from it. Do not use metal cutlery, as they may pierce the product.
6. Baking dishes can also be used to prepare main courses in the oven. But for this you should give preference to larger containers. The optimal solution for such a dish would be a round mold approximately 25–30 centimeters in diameter.
7. With all the abundance of different designs, it is better to choose a minimum of carvings and small details on the form, so that in the future there will be no problems with removing baked goods. It is also worth considering that small parts on the mold are very difficult to wash after cooking.
8. To wash dried dough, you need to soak a silicone container for 10 minutes in water at a cool temperature. After this, the water is poured out, and the mold is turned inside out and wiped with a soft sponge.
9. For easy storage, all oven accessories can be folded so that they do not take up much space. They quickly take their original shape when straightened, are not subject to deformation and do not wrinkle.
10. You can use the molds in the microwave only if it is completely dry. It is also worth considering that the edges of the container should not come into contact with the walls of this household appliance.

Baking pans are mainly used for making cupcakes. There are many recipes for this dessert, which is baked using silicone molds.

Cupcake Recipes

Classic muffins

What you will need:

• 3 chicken eggs;
• 190 grams of granulated sugar;
• half-faceted glass 15% sour cream;
• three quarters of a package of butter;
• a little baking powder;
• faceted glass of flour;
• a couple of handfuls of raisins.

How to cook:

1. The flour is sifted.
2. Raisins are washed and dried with a towel.
3. The oil is heated in a water bath.
4. Eggs are beaten with sour cream and granulated sugar, and then butter is poured into this mixture.
5. Flour mixed with baking powder is poured into the egg liquid.
6. The dough is carefully kneaded, and then raisins are added to it.
7. If silicone molds are used for the first time, they need to be greased.
8. The containers are filled with dough to two-thirds of the volume.
9. The cupcakes are baked in the oven at 180 degrees for about half an hour.

Yeast muffins

What you will need:

• 3 full faceted glasses of flour;
• two-thirds of a package of butter;
• half a glass of milk;
• packaging of dry yeast;
• a little salt;
• half a glass of raisins;
• a couple of handfuls of candied fruits;
• 5 eggs;
• a little vanilla.

How to cook:

1. The raisins are washed and steamed with boiling water for several minutes.
2. The milk is heated and then yeast is added to it.
3. The butter is melted in a water bath.
4. Flour is mixed with sugar and baking powder.
5. Milk and butter are poured into the flour. The entire mixture is thoroughly mixed until a homogeneous consistency is obtained.
6. Pre-beaten eggs are poured into the mixture, vanilla is added.
7. Dried fruits are added to the dough.
8. Silicone molds are filled two-thirds with prepared dough. The top of future cupcakes is greased with oil.
9. They are baked for 45 minutes in the oven.

The surface of the cupcakes can be decorated with chocolate chips.

Cottage cheese muffins

What you will need:

• 250 grams of low-fat cottage cheese;
• packaging of butter;
• 3 chicken eggs;
• an incomplete cut glass of sugar sand;
• a couple of tablespoons of starch;
• 160 grams of flour;
• a small amount of baking powder;
• a handful of raisins.

How to cook:

1. The cottage cheese is mixed with sugar using a fork. Eggs and starch are driven into the curd mixture. Everything is thoroughly mixed.
2. Softened butter is added to the mixture, flour and baking powder are sifted.
3. Raisins are washed and soaked in boiling water.
4. Raisins are poured into the curd dough and everything is mixed.
5. The dough is poured into molds and baked in the oven at 180 degrees for 40 minutes.

Instead of raisins, you can add another favorite ingredient to muffins, for example, berries, nuts, chocolate. This way the dessert will have a richer taste and will become a favorite treat for every family member.

Silicone molds: examination (video)

Silicone baking dishes are a godsend for housewives, as they not only simplify the cooking process, but also save time on washing dishes after it. This material is not only convenient and practical to use, but also harmless to health.