Classic bread filling recipe
The swooping valleys and sharp corners of the Bund pan make beautiful cakes, but unless they are carefully lubricated and dusted with flour, they are tricky business.
Therefore, when the silicone version appeared on the scene with its flexible, colorful and non-sticky glory, I wondered if it was time to eliminate my metal pot.
So, bake 3 kinds of cakes (after vanilla sour, cream pound cake, chocolate dark beer cake, five silicon discs and boxed yellow cake mix) silicon plate and two metal plates, I can tell you that these two materials are not Perfect, but now I still use my metal pan.
Compared with my mixing results with silica gel, the occasional adhesion problem seems trivial.
Metal can quickly and evenly conduct heat to the cake batter, which is important for fermentation.
But the downside is that sometimes metal pans don't like to release cakes.
When baking six individual cakes in a metal pan, I did not encounter any surprises.
Each cake rises well and is baked at the time specified in the recipe.
The yellow cake from the boxed mixture and pound cake has an evenly golden yellow surface with moist, soft crumbs.
Chocolate cake is dark, dense, rich, and well-proportioned.
Despite careful lubrication and dusting, I encountered the problem of cake sticking together twice, but it was nothing catastrophic.
Advantages: good thermal conductivity and sturdiness.
Disadvantages: easy to get stuck occasionally.
Silicone is flexible and more or less non-sticky (it is still wise to apply grease and flour), so in most cases the cake is easy to remove from the pan.
But silica gel is an insulator and seems to hinder fermentation.
In my test, the batter rose more slowly, and in the end, the cake did not rise as high.
The result is denser, more compact breadcrumbs.
Rich, heavy, and chocolate cake batter takes longer to bake than specified recipes, and for some pans, this means that the cake is almost burnt on the outside when it is finished on the inside.
In addition, the flexibility of silicone means that pans may be unstable, and heavier batter will cause them to swell, causing cakes to be unbalanced.
Advantages: The cake releases cleanly and looks beautiful; the pan is light, flexible and easy to clean.
Disadvantages: Poor heat conduction seems to interfere with fermentation; can cause excessive browning and underbake; may be unstable.