Silicone cake dough recipes and cooking tips

Not so long ago, a group of baking dishes with a non-stick coating filled up with silicone. Not requiring the use of butter, because even the driest product can be easily removed from them, they have become a real salvation for the adherents of low-calorie sweets, and just a great way to facilitate the work with the dough.

In addition, the material is environmentally friendly, does not emit odor and does not alter the taste of the products contained in it, can be used at any temperature and is easily washed. What features of baking cupcakes in such forms should be considered?

A simple recipe for dough for muffins on kefir

If we take into account the convenience of silicone molds, then it is best to bake cupcakes and other soft middle cupcakes, which, when extracted from ceramic or glass molds, can be deformed, and from silicone ones go out unchanged. The classic dough for such baking is kefir, if desired, this ingredient can be replaced with not too thick yogurt.

Composition:

• Large eggs - 2 pcs.
• Kefir - 250 ml
• Butter 82.5% fat - 100 g
• Granulated sugar - 120 g
• Sugar powder - 1 tbsp.
• Baking Powder - 1 tsp.
• Salt - Pinch
• Wheat flour - 2 tbsp.
• Jam or confiture - 10-12 tsp.

Cooking:

1. Pass the flour through a sieve, saturating it with oxygen. In the resulting slide pour the baking powder or soda (do not need to quench), add sugar or icing sugar, pour kefir, mix gently.
2. Soften butter at room temperature, add to the dough, and then beat it with a mixer at an average speed of 3-5 minutes.
3. Break eggs and divide them into yolk and white: immediately transfer the yolks to the dough, whip the whites with salt to strong foam, which is best done with a mixer. Add a thin stream of powdered sugar and continue to beat.
4. When protein foam is formed, transfer it into the dough with teaspoons, gently mixing in portions by portion so as not to spoil the volume. If done correctly, the muffins will be very tender and fluffy.
5. Fill in silicone molds on 1/3 of the height, put 1 tsp in the center. jam or confiture, then close it with the same amount of dough. Thus, 1/3 of the form will remain free - this is a deposit for the future rise of baking.

Put the dough forms in the oven preheated to 175 degrees to an average level, bake for 20-25 minutes. By this time they should already have a golden brown crust, after which they will need to check the readiness with a wooden stick.

Chocolate Muffins With A Surprise

Another interesting recipe for dough for muffins in silicone form will be enjoyed by the sweet tooth, because cocoa and nuts are among the ingredients, and liquid chocolate in the filling will be the highlight of the dish. Any filler can be an alternative, but if we talk about the compatibility of tastes, professionals advise to take boiled condensed milk.

Composition:

• Large eggs - 4 pcs.
• Egg yolks - 1 pc.
• Soft cottage cheese 0.1% - 50 g
• Butter - 60 g
• Granulated sugar - 30 g
• Salt - Pinch
• Chocolate 55-60% - 170 g
• Ground nuts - 30 g
• Wheat flour - 50 g

Cooking:

1. Melt the chocolate along with the butter, achieve a uniform consistency and leave on the hotplate.
2. Beat eggs and yolk with salt, add to them soft low-fat cottage cheese (it will look like thick yogurt), sugar and ground nuts, sifted flour. Stir the dough, enter into it the chocolate-butter mass, which has previously been cooled to room temperature, so that the proteins do not coagulate.
3. Do not knead the dough for too long, otherwise there is a chance to score it, and the cupcakes will not rise. Pour the dough into the tins, filling them no more than 2/3, put in a preheated 180-190 degrees oven.

It is necessary to bake such cupcakes in just 10 minutes to fully seize and harden the surface, while the middle remains liquid. If you do not like sweet pastries, take bitter chocolate or combine cocoa with milk, thus making a pure chocolate mass without impurities.

How to work with silicone forms?

In itself, the dough for baking in such forms is no different from that used in glass or ceramic, but there are a number of features that need to be paid attention to.

• When using silicone molds for the first time, rinse them well inside, then grease them with butter or vegetable oil before pouring the dough. Further oil is not needed.
• To remove the pastry from the mold, let it cool and then press down on the bottom, trying to turn the mold inside out: the product will easily come out on its own without damage.
• If you use portioned silicone molds, they are recommended to be placed inside rigid glass or metal ones, otherwise they risk deforming under the weight of the dough poured into it.
• Baking in silicone forms is prepared much faster - keep in mind this nuance when calculating the time spent at the oven.

In conclusion, it is worth noting that such forms are very easy to wash and do not require the use of harsh chemicals. It is enough to immerse them briefly in soapy water, then turn them inside out and clean them with a soft bristle brush to remove the dirt from even the smallest crevices.