Why did I throw out all the detachable forms and do not plan to buy them.
It would seem that split tins are convenient for baking, but lately, all I do is get rid of them. When I first started my career as a pastry chef, I loved split forms. But now I'm throwing them out and don't plan to buy new ones.
For myself, I found an excellent replacement, I'll tell you about it at the end, but now let's share why I stopped liking split forms.
1. The coating peels off
This is the biggest disadvantage of detachable forms. After some time, the non-stick layer begins to peel off from any form, even expensive ones.
It is possible to extend the life of this form by making a "French shirt", but the coating peels off in small pieces and can get into baked goods. Such pastries are already hazardous to health.
2. Form wrinkles
Perhaps only I have encountered this, but I have several forms that have deformed after moving. Therefore, the biscuit in them turns out to be uneven.
And on one form, the clamp broke at all, and now all that remains is to throw it away. You can, of course, tie a rope around the shape, but this is still a pleasure.
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3. Difficult to wash
In split molds, dough often leaks at the junction of the bottom and walls. After baking, you have to clean these places with a toothbrush.
And over time, the gap may increase, and the dough will flow out of the mold onto the baking sheet.
4. Non-ideal biscuit
All split molds consist of two parts - side walls and a bottom. So, the bottom has an unpleasant border, which spoils the shape of the biscuit.
Such irregularities then have to be cut off so that the biscuit in the cake looks beautiful. As a result, there are scraps that could not have been.
5. Less versatile
I used to bake mostly biscuits or cheesecakes. This is where the functionality of split forms ends. You can make a mousse cake in this shape, but it will have uneven edges due to the border, which I talked about in the previous paragraph.
All the reasons that I have described are not so critical, and you can put up with them. But I found a more versatile replacement.
Now I use only steel cutting rings. You can bake a sponge cake in them, and freeze a mousse cake, and use them to trim cakes. I will talk about other advantages of such rings in a separate article -subscribe not to miss.