How to demould the cake mold, can the cake mold be used when it becomes like this?

Inverted demoulding: generally used in chiffon cakes, baked chiffon cakes are taken out of the oven, and should be immediately upside down on the baking net and demolded after cooling, because chiffon cakes are easy to retract, so inverted buckles are cooled and then demolded, which can effectively reduce retraction.

Brush the bread mold with oil to facilitate demoulding.

First of all, if it is a metal mold, including aluminum and carbon steel, if the scratches are not deep, it will not affect the normal use.

However, if the scratch is too deep and has already scratched the coating and painting of the outer layer, then it is recommended not to use it again. The coating is to prevent the overflow of heavy metals from the cake molds of aluminum and carbon steel products, and if it is scratched and continues to be used for a long time, it may cause Alzheimer's disease and heavy metal poisoning. Caution is pleased.

Hope it helps!

It doesn't matter, the key to making chiffon is to stick the cake with a mold, and there are a few traces that do not affect it.

It can be cooled before it can be demolded.

Ingredients: low-gluten flour.

90g, 70g milk, corn oil.

60g, powdered sugar 80g, 5 eggs.

Excipients: a few drops of lemon juice.

Preparation of 8 inch chiffon cake.

1. Egg white separation, egg white must not be mixed with egg yolk and water.

<>3. Sift the flour and add it, stir it up and down, stir it in a Z-shaped shape, do not stir in a circle, lift it smoothly and fall without dry powder.

4. Add lemon juice, you can use white vinegar if you don't have it.

5. Add one-third of the sugar and beat.

6. Beat this state and continue to add one-third of the sugar.

7. Add the remaining one-third of the sugar out of the texture.

8. Beat until dry foaming, feel obvious resistance, and have an upright small tip.

9. Take one-third and put it in the egg yolk and stir up and down.

10. Put the egg yolk in the egg white.

11. Put it into the mold and shake out the bubbles vigorously.

12. Preheat the oven to 130 degrees and bake for an hour. The temperature is high.

Dehiscence. It can also be 10 degrees lower for another 5 to 8 minutes.

13. This is 40 minutes, if it cracks, it must be reduced by 10 degrees.

14. After baking, buckle upside down until cool, and it must be cool, otherwise it will collapse.

15. a finished product.

Now there are many people who like to make baked cakes, do baking to learn to demold, if the demolding is not good, one is to affect the overall appearance of the cake, the other is in the back of the production may collapse and crack. Therefore, mold release is crucial.

One of the things you need to pay attention to when demoulding is that anti-stick is very important. After baking, you can take out the mold and buckle it upside down. After cooling, use the demolding knife to draw a circle close to the inner wall of the cake mold, so that the inner wall of the mold is separated from the outer wall of the cake, and then put it up from the bottom of the movable bottom mold, and the cake can be taken out.

If the mold is a fixed bottom mold, you can put a piece of oil paper at the bottom of the mold in advance, and then pour it out after the outer wall of the cake is separated from the inner wall of the mold.

There are generally two ways to demould, one is freehand demoulding, and the other is demoulding with the help of demoulding tools.

At the beginning of baking, many people will choose to use a demoulding tool for demoulding, you can take a special cake demoulding knife or toothpick, thin knife and other tools, along the inner wall of the mold, you can demold. When using this method, it should be noted that if the demoulding tool is not used properly or used in the wrong way, it will easily scratch the surface of the cake and affect the overall appearance of the cake.

The second is freehand demoulding. Gently peel the cake along the perimeter of the cake with your hands, separate the whole cake from the inner wall of the mold, and then hold your hand against the movable bottom of the mold, gently push the bottom, and the whole cake will simply get out of the mold.

Either way, you need to separate the whole cake from the inner wall of the mold, this is because the bottom of the cake and the mold will be very strong, so you can use a knife or guess to separate the cake from the mold, at this time the action should be slowed down, and pay attention to the whole cake at any time, so as not to be damaged.

Of course, baking is not only about cakes, but also about other desserts, but no matter what it is, you should pay attention to the two points of anti-stick and mold separation, and take the cake out of the mold completely.

After baking, you should take care to put the cake in some cool environment, because it will make the cake taste very fluffy and not cause nutrient loss.

When the cake is demolded, you can use the cake wide trillion file demoulding knife carefully, or you can use a toothpick to gently draw a circle along the membrane wall, which is very convenient to demold, you must be careful when using a knife, do not scratch the surface of the cake and do not scratch your hands. You can also gently peel off the cake mold with your hands, separate the cake from the cake film, and gently put your hands on the bottom to remove the mold.

We should pay attention to the demoulding process, and we should use some mold tools, and we should also wear gloves, because it is very hot and blind, and it may not compromise our safety.

Inverted demolding: generally used in chiffon cakes, baked chiffon egg cracked cake from the oven, should be immediately upside down on the baking net to cool and then demould, because chiffon cake is easy to retract, so the upside down put the car after cooling and then demoulding, can effectively reduce the retraction reputation of the closure.

For example, if Brother Tan's liquid fruit is a solid mold, you can spread a layer of oil paper before making the cake, so that it will be more convenient to apply dust, and you can also brush a layer of oil on the mold.

The cake can be demolded with a demoulding knife, or directly by hand, or with tin foil.

Release. If you want to ensure the integrity of the cake, you can use your bare hands to demold, which is the most convenient and practical method, and the cake is smoother.

It is more difficult to make a perfect cake, demoulding is the last level and the most important step, if the demoulding is not done well, then the previous efforts will be wasted, affecting the beauty of the cake. If you have a release knife at home, you can use a release knife tool directly. First of all, when the cake is baked, immediately put it upside down on the baked NetEx.

After the cake is cool, use a demoulding knife to draw a circle against the mold wall to remove the mold.

If you want to make the cake more complete, you can put it upside down on the baking net to cool immediately after baking, and then press the cake inward along the perimeter of the mold with your hands, taking care to wear a pair of gloves. After pressing a circle, turn the cake mold upside down and gently push the bottom, and it is easy to take the cake out of the mold completely. This method ensures the integrity of the cake.

Demolding with tin foil is also a very good method, not only to make the edge of the cake very intact, but also not to drop cake crumbs, but you need to lay the tin foil in the mold in advance, high enough. After the cake is baked, you can directly take the cake out of Chunchang.

1. First of all, take out the chiffon cake after the time is up, as shown in the figure below

2. Press the surrounding area with the palm of your hand to separate the cake from the mold, as shown in the figure below

3. Then pick it up and pat the bottom of the mold hard, so that it can come out, as shown in the figure below

4. After that, it is pushed out from the bottom, as shown in the figure below

5. After that, separate the cake attached to the bottom of the mold from the mold, as shown in the figure below

6. In this way, the chiffon cake will be successfully demolded, as shown in the following figure:

Ingredients: 100g of cake flour

Excipients: 5 eggs, 40g milk, 40g corn oil, 8-inch cake mold, 70g caster sugar

Prepare the ingredients you need.

Separate the egg yolk and egg whites and place them in two clean, water-free and oil-free containers; Sift cake flour twice and set aside.

Add half of the caster sugar to the egg yolk and stir well with a hand mixer.

Add the milk all at once and continue to stir well.

Add the corn oil once and continue stirring until completely integrated and no oil star is visible.

Sift in the sifted low-gluten flour, change the rubber spatula and mix evenly until there is no dry powder, become egg yolk paste, and set aside.

Add 1 teaspoon of white vinegar and 1 4 teaspoons of salt to the egg whites and beat with an electric whisk until coarsely foamy.

Then add the remaining caster sugar in two halves and continue beating with an electric whisk until dry and foamy (lift the whisk to see a firm, small pointed shape).

After the meringue is whipped (preheat the oven at 170 degrees at this time), mix the meringue with the egg yolk paste in three times to form a cake batter.

Pour the mixed cake batter into the mold, smooth the surface with a spatula, pick up the mold and knock it on the table a few times to shake out large bubbles.

Put in a preheated oven at 170 degrees, lower and bake for 60 minutes.

After the baked cake is taken out, it is immediately taken out and left to cool, and then removed from the mold and cut into pieces.

The baked cake is removed from the oven and immediately upside down on the cooling rack until cooled. Then, demolding, making chiffon can't use butter either, because only vegetable oils can create chiffon's soft texture.

If you feel that the surface is not smooth, you can use it to cut it flat.

If you want the chiffon cake to be smooth, you can wait for the cake to cool down after it is baked, stick it with a spatula, and make a circle in the mold.

Hello, the edges of the chiffon cake mold cannot be brushed with oil, because the cake relies on the adhesion of the mold to climb up. After baking, it should be cooled upside down until it is completely cooled before it can be demolded. You can use a knife to make a circle around the mold before dragging the cake out of the bottom.

After baking, shake it, then quickly turn it upside down until it cools, you can use a knife to draw a circle along the edge, and then drag up and move the bottom.

Cushion the oil paper below, and then lightly brush the salad oil on the oil paper, and pour the cake pulp, the size of the oil paper should be slightly larger than the baking tray (abrasive).

When it comes to baking, anti-stick is an important thing. If the anti-stick process of the mold is in place, the general pastries are easy to take out of the mold after baking, but the methods of demoulding different types of pastries are not the same.

Today, let's talk about the demoulding method of different cakes, and say goodbye to the trouble of sticky bottom!

1 egg tart. You can come out with a round mold, and the chrysanthemum mold is not easy to take off, so you need to do anti-stick treatment on the mold in advance.

2 sponge cakes.

After baking, you can take out the mold and buckle it upside down, and after cooling, use the demoulding knife to draw a circle against the inner wall of the cake mold, so that the mold and the cake are separated, and then lift up from the bottom of the live bottom mold, and the cake will be taken out.

If it is a solid bottom mold, you can put a piece of oil paper at the bottom of the mold, and then pour it out after the cake is separated from the mold wall.

3 chifon cakes.

Because anti-stick measures such as brushing butter cannot be taken. After baking, you can take out the mold and buckle it upside down, and after cooling, use the demoulding knife to draw a circle against the inner wall of the cake mold, pay attention to the knife very carefully stick to the mold, move slowly, let the mold and the cake separate, and then lift it up from the bottom of the live bottom mold, and the cake will be taken out.

4 cake rolls.

Once baked, remove from the baking sheet along with the parchment paper laid underneath and let cool. Once cooled, turn over with the baking sheet and carefully flip the paper up little by little to peel off.

5 Desserts with a smooth appearance.

Similar to pudding, the mold only needs to be buttered and does not need to be dusted, otherwise it will affect the appearance and texture of the dessert.

6 Toast. The mold is treated with anti-sticking in advance, and the mold is demolded while it is hot after baking, and the mold can usually be upside down.

7 Angel Cake.

The mold of angel cake has a special shape, it is not easy to demold, you can apply a layer of butter on the inner wall of the angel cake mold, take out the mold after baking, and then remove the cake after it cools.

There are a few issues that need to be paid attention to when carrying out anti-stick treatment:

1. If butter is replaced with vegetable oil, it also has anti-sticking function, but the anti-stickiness is not as good as butter. Flour can also be left unsprinkled, such as baking a butter cake, the situation of sticking to the mold itself is not serious, so as long as a layer of butter is coated on the mold, it is enough to prevent sticking.

2. Whether it is a large or small mold, the anti-sticking measures taken are the same.

3. Some types of cakes cannot take anti-stick measures, such as chiffon cakes, and the cake needs to rely on the adhesion of the mold to fully expand during the baking process. Generally, the varieties that cannot take anti-stick measures will have special instructions in the formula.

4. Mille-feuille puff pastry, during the production process, will seep out more butter, and will not stick to the mold after baking, so you don't need to take any anti-stick measures.

Putting oil paper or brushing with butter before making cakes can avoid demoulding failures.

Flip when baking to prevent the cake from shrinking.

After cooling, demold, wait until the temperature drops and your hands are not hot, don't worry.

During the cooling process, avoid heavy pressure and reduce breakage.

Grease the mold before making the cake.

1 4 Demoulding knife demoulding: It may make the cake fall off the slag, resulting in an unsmooth surface.

1.As soon as the chiffon cake is baked, it is upside down on the grilling net.

2.After the cake is cool, use a demoulding knife to draw a circle against the mold wall to remove the mold.

2 4 Freehand demoulding: It is the most convenient and practical method, and the cake that comes out is relatively smooth.

1.After the chiffon cake is baked, it is immediately turned upside down on the grill to cool.

2.Press the cake inward along the perimeter of the mold with your hands.

3.After pressing a circle, turn the cake mold upside down and gently push the bottom, and the cake can be easily taken out of the mold completely.

3 4 packs of tin foil demoulding: The edges of the chiffon are very intact and there is no cake crumbs.

1.Lay the tin foil inside the mold in advance, high enough.

2.Take out the cooked chiffon mold immediately upside down, and drop it a little hard to let it cool naturally on the grilling net.

3.Start from one side of the tin foil and tear it slowly, with a gentle movement, and the demoulding is successful.

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Advertisement 4 4 Summary:1Demoulding with a demoulding knife: It may cause the cake to fall off the slag, resulting in an unsmooth surface.

2.Freehand demoulding: It is the most convenient and practical method, and the cake is relatively smooth.

3.Tin foil demoulding: The edges of the chiffon are very intact and there are no cake crumbs.

Precautions. When making chiffon cakes, do not use non-stick molds.

The chiffon cake needs to be cooled before being demoulded to prevent it from shrinking.