Paper pans are an attractive, economical and functional means for baking, transporting, selling and serving many types of baked goods. These bases are suitable for baking a wide range of baked goods, from coffee cakes to fruit pies, casseroles, quiches - the possibilities are endless. These containers come in almost any shape and size. Let's look at the pros and cons of paper forms, and also consider the rules for using them.
How to determine the size of a baking dish?
First, measure the diameter of your mold. This can be done with a ruler, placing it from edge to edge of the form through the center. ... It's done like this:
- square the diameter of the mold indicated in the recipe;
- We also square the diameter of our shape;
- Divide the larger number by the smaller number to get the coefficient.
12 Mar
2022 Interesting materials:
What kind of paint can be applied over varnish? What paint can be used over enamel? What paint should you use to repaint chipboard furniture? What is the resort fee in Sochi? Which is better lg or samsung? Which powder is better, Persil or Ariel? What is the best washing powder? What is the maximum heart rate when running? What is the maximum weight you can lose in a week? Which brand of protein is best?
Paper cupcake pans: photo, description
There are many different styles of paper forms that you can choose from depending on the occasion. They come in round, rectangular, flower-shaped, square, openwork and others. In addition, the outer sides of the mold can be decorated with ornate patterns, which will provide the dessert with a presentable look.
It is important when preparing baked goods to choose the correct size and shape. It can be anything from round to square or rectangular. Their sizes vary from 3 to 30 cm. Having many of these shapes in your arsenal, you can bake any pastry. The entire paper range mainly has compacted walls. Disposable molds are suitable for freezing, microwave, steamer and oven. The molds can withstand freezing temperatures up to -40 °C and heating temperatures up to 200 °C.
Form with corrugated walls
The paper forms, made of corrugated side walls and a base with micro-reliefs, have a brown background with gold prints overlaid on them. Such containers are suitable for special occasions and holiday baking, as well as for one-time table setting.
Cardboard form with handles
Cardboard base is considered an environmentally friendly option. In most cases it is made from 100% recycled material. Durable molds are used to make take-out trays, containers, cups, pizza trays and bread pans. The mold has double-sided handles for removing hot cakes from the oven.
Parchment forms
Parchment containers are particularly durable and heat resistant. In their production, multilayer siliconized parchment is used, which allows you to easily remove the finished baked goods from the mold.
Laminated molds
Laminated paper forms are coated with a special grease-resistant and moisture-resistant layer. Such containers are suitable for dough of different fat content and consistency. They may have double sides.
Tulip shapes
A tulip pan made from folded parchment paper is suitable for baking regular cupcakes. The container does not need to be lubricated. Can be reused. It is advisable to place the batter in a mold with two layers.
Openwork rapiers
Elegant openwork rapiers are suitable for weddings, anniversaries and holidays. The containers do not require pre-lubrication and rigid forms for sealing.
Mini cupcake tins
The mini mold is made of parchment paper and has a silicone-lined interior. It is resistant to fat and deformation. The containers are suitable for reusable use.
Square pallet
The square paper pallet has a double corrugated wall and bottom. The inside of the container is protected with a laminated coating. The form can be used in the oven, microwave and freezer.
Features and advantages of paper forms:
- They have beautiful designer prints, which helps in the presentation of baked goods.
- Safe, because paper, unlike metal, does not heat up.
- Made from greaseproof paper that resists grease absorption and staining.
- No assembly required, just fill and bake.
- Paper retains moisture in baked goods longer and prevents drying out.
- Excellent value for money and quality.
- Safe to cook or reheat in both the microwave and conventional oven.
- Variety of shapes, sizes and types.
- No need to wash, saving detergents and water.
Disadvantages of paper forms:
- The paper does not hold its shape well, so the baked goods may become deformed.
- They are afraid of moisture and may become limp.
- Single use.
Comparing the pros and cons of paper forms, it is clearly clear that there are many more advantages, and the disadvantages are not so significant.
Distinctive features
I would like to note that the molds differ in size and appearance. For baking at home, I recommend taking narrow and tall designs that are not too large so that the baked goods are well baked inside. Narrow designs allow the dough to grow and the Easter eggs turn out tall and beautiful. But this year I couldn’t find these, so I had to use the most popular ones, which make plump, delicious little beans. But, it seems to me, they still turned out cute, and we’ll see how tasty they will be on Sunday.
The appearance is also different, which allows you to choose the design or pattern that you like best. Everything is very diverse, I personally came across spring, Easter, church motifs with angels and painted paints, folk patterns, cartoon characters. I chose Easter motifs that my son liked.
What types of muffin tins are there, and do they need to be greased?
Paper baking pans have numerous benefits. Firstly, using them allows you to keep your dishes clean - you don’t have to waste your free time cleaning the metal mold. Secondly, your hands remain clean while eating. Thirdly, they are inexpensive, every housewife can afford to buy them. But such forms have a significant drawback. The fact is that thin parchment cannot withstand the mass of dough and begins to deform. As a result, the products become like flat cakes. To avoid this? Cupcakes should be baked in metal molds, after placing paper ones in them.
There are different types of muffin tins on sale:
- from parchment for baking;
- from laminated paper;
- from corrugated paper;
- made of thick cardboard;
- with side;
- with reinforced edge;
- with lace and others.
The choice of a specific form depends on the solemnity of the event for which the baked goods are being prepared. Lace will look delicate and elegant on a wedding table, and ordinary parchment will also be suitable for home tea drinking. Housewives often have a question: should they grease paper muffin tins or not? Additionally, such forms do not need to be lubricated with anything, since they are made of special oiled paper. Thanks to this, the finished product does not stick to it.
Baking Easter in paper forms
To prepare another irreplaceable dish for a light meal, you will also need disposable forms. Thanks to them, the dish will look beautiful on your table. Recipe:
- Rub one kilogram of fresh cottage cheese through a sieve twice.
- Add two eggs, sugar to taste (0.5-1 cup), 100 grams of soft butter, vanillin and 200 grams of sour cream to a bowl. Beat the products for about ten minutes until they turn into a homogeneous mass.
- Add chopped candied fruits, raisins, nuts to Easter and mix everything well again.
- Line a colander with damp gauze, pour the curd mixture into it and place it on a pan of a suitable size. Place the structure in the refrigerator overnight.
The next day you will need a paper baking dish - press Easter tightly into it and place the dish on the festive table.
Muffin and cupcake tins
There are many types of small pastries made from dough. The most convenient ones are those made of thick paper (it can be corrugated or smooth), since you can bake cupcakes directly in them. If the paper baking pan is made of thin material, then it should first be placed in an aluminum or silicone mold and only then should the dough be placed into it. Prepare delicious muffins with us using a simple recipe:
- In a suitable saucepan, heat 100 grams of butter, 40 grams of chocolate and two tablespoons
- Beat 130 grams of sugar with three chicken eggs.
- Combine four tablespoons of cocoa, a glass of flour, 60 grams of grated chocolate and a teaspoon of baking powder.
- Mix all prepared ingredients thoroughly and then place the dough into small paper molds. Please note that the cups should only be filled 2/3 full.
Bake the treat in the preheated oven for about 15 minutes. Ready-made muffins can be decorated with icing or powdered sugar. When they have cooled a little, serve them with tea or coffee.
Classic cupcake recipe
A classic of the genre, it is this that is considered the basis for the preparation of all other variations. This recipe for small muffins has been known for centuries. Of course, today's version is significantly different from those that appeared in England many centuries ago, however, the modern interpretation of the recipe has already become a classic.
Components:
- Butter - 200 grams (can be replaced with the same amount of margarine);
- Flour - 1 glass;
- Sugar - 1-1.5 cups;
- Eggs - 4 pieces (if large, then 3 is possible);
- Salt - a pinch;
You can use raisins or other berries and dried fruits, or chocolate chips as a filling. Their quantity depends only on your taste preferences.
Let's start cooking:
- After softening the butter, grind it with sugar until smooth and light. Then add eggs there, without stopping beating. This should be done in portions, adding one at a time and mixing.
- Then add the dry ingredients one by one. The flour must first be sifted. You can add any of the fillers you choose to the dough obtained in this way, and then mix it thoroughly. If using raisins, pour boiling water over them first and then sprinkle with a little flour. Such manipulations will help it spread throughout the dough without settling at the bottom.
- The baking temperature should be 180-200 degrees (depending on the oven), and in the meantime we distribute the dough into the molds, which we fill half or 2/3 full.
- They need to bake for about 20 minutes. Readiness can be checked using the method described above.
Do I need to grease paper cake pans?
If we talk about light-colored shapes, whose paper looks like wax, then you don’t need to smear the walls with oil, but you can coat the bottom - here you can choose either vegetable or butter.
Dark molds can be completely greased with oil (nothing will happen to the outer part). Thanks to this, you can easily remove the cake.
We bake baked goods in paper molds
First, prepare the dough. As soon as it is ready, grease the molds and place the dough on the bottom. Remember, it should take up a third of the entire volume of the mold. After this, let the dough rest, you can cover the mold with a towel. We put it in a quiet and warm place. As soon as the dough has doubled in size, that is, it has already taken up two-thirds of the pan, you can send it all to bake.
But remember that these forms are paper, which means that to prevent them from burning, you do not need to set the temperature above 200 degrees. Up to 190 degrees will be enough.
How to check if the cakes are cooked? Use wooden skewers once the top of the baked goods is golden brown. In terms of decorating Easter cakes, feel free to use your imagination.
How to make your own muffin tins
If you forgot to buy paper forms, and the dough for cupcakes is already ready, you can make them yourself in just 5 minutes. To do this you will need baking parchment, a compass, a simple pencil, metal muffin tins and an ordinary glass.
First of all, you need to measure the diameter of the metal muffin tin with a compass. To the obtained result you need to add 2 cm (bottom diameter). Then use a compass to draw a circle on the parchment. To make several shapes at once, you need to fold the paper in three, then cut out several circles according to the template.
To make a real paper muffin pan, you need to soak each circle in water and place it between two metal pans. Wait a few minutes for the paper to dry and then begin the baking process.
How to grease the cake pan?
You can lubricate it with butter, sunflower oil or margarine; whatever you have on hand, that’s what you use. Definitely yes, lubricate. And best of all, butter. If you don’t lubricate it, then the mold sticks to the Easter cake, and you can only tear it, and in general it will turn out ugly.
Interesting materials:
How much rice do you need per pan? How many awards did Marshal Zhukov have? How much personal income tax 2022? How many weeks should I wear gel polish? How many unpaired electrons does a nitrogen atom have in its ground state? How much nicotine is in one puff of Jul? How many night shifts can there be per week? How many legs does a centipede have? How long did you have to wait for an apartment in the USSR? How much wet food should you give your cat?
Recipe for cupcakes in paper tins in the oven
The blueberry muffins in this recipe have a moist center and a golden brown top. To make 8 large muffins you will need:
- 1 1/2 tbsp. (195 g) flour
- 3/4 tbsp. (150 g) sugar plus 1 tbsp. for dusting the top
- 1/4 tsp. salt
- 2 tsp baking powder
- 1/3 tbsp. (80 ml) oil
- 1 large egg
- 1/3 - 1/2 tbsp. (80 ml - 120 ml) milk
- 1 1/2 tsp. vanilla
- 1 tbsp. fresh or frozen blueberries
Heat the oven to 190° C. Prepare standard-sized molds. Place flour, sugar, baking powder and salt in a large bowl. Pour the oil into a measuring cup, add the egg, vanilla, fill the glass with milk and beat. Combine milk mixture with dry ingredients and stir with a fork. Add blueberries and stir again.
The dough should be thick. If it has a liquid consistency, add a tablespoon of flour. If too thick, add milk a tablespoon at a time until desired consistency is achieved. Divide the dough into molds. Sprinkle a little sugar on top.
Bake the cupcakes for 15 to 20 minutes, until it stops sticking to the toothpick. Cool the baked goods. To store the cupcakes, place them in a plastic bag, seal and store at room temperature for 2-3 days. To freeze, they are wrapped in foil and left in the freezer for up to 3 months.
Important! Frozen blueberries should not be thawed before use.
Paper forms are indispensable in every kitchen. They are loved for their ease of use, cost-effectiveness and variety of shapes.
Paper muffin tins: how to use
So, you have ready-made paper molds, but you don’t know how much dough to pour into them to make delicious cupcakes? Everything is much simpler than it seems at first glance. You can learn how to bake cupcakes in paper molds from the following step-by-step instructions:
- Buy cupcake liners that match your party theme, or make your own from parchment paper.
- Place each mold in special recesses in a baking sheet or in metal cupcakes.
- Fill the molds with dough. If you want the products to be tall, pour ¾ of the dough volume, but if you want them to be shorter, pour no more than half.
- Bake the cupcakes according to the recipe in a preheated oven.
If you don't have a special tray with indentations, you can only use molds.
Cupcakes in a slow cooker
Not everyone has an oven in their kitchen. Many people prefer to use a multicooker for preparing main dishes and baking. To bake muffins in this kitchen aid, it is recommended to use a paper muffin tin. To prepare the dough, you can use one of the recipes suggested above.
Place muffin tins in the multicooker bowl (put several pieces of paper into one so that the tin becomes denser and does not deform). Spoon out the dough - no more than ¾ of the mold's volume. Close the multicooker lid and set the “Bake” mode for 45 minutes. Let the cakes sit in the bowl for another 10 minutes after finishing cooking. Open the multicooker lid and place the muffins on a plate.
Is it possible to make disposable paper forms yourself?
If there is no size suitable for the format, rolled baking parchment and hard reusable molds of the required size are used to make confectionery products. To set the table, you can pack ready-made cupcakes or buns in multi-colored paper or cardboard (creativity kits).
The manufacturing technology is simple:
- Parchment or paper is cut out;
- They give it the desired configuration (they crush the finished mold, pressing another one on top);
- Fix the folds by bending the edge of the mold outward.
The bottom of the container intended for baking is additionally pressed down so that the baked goods are even. The parchment is well oiled, allowed to stand, only after that the dough is poured.
To set the table, you can pack ready-made cupcakes or buns in multi-colored paper or cardboard.
Disposable molds are used for practical and aesthetic purposes. They add color to our lives and simplify kitchen cleaning. A variety of ready-made containers are sold in specialized departments and on Internet resources.
Instructions for use
In order for the treat to be a success, you will have to learn a few rules
How to use paper cake pans? 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.
