No hay artículos en el carro
No hay artículos en el carroTamaño:8" Master Class – Molde antiadherente Loose base acanalado redondo 30 cm (12"), sleeved-
Nadine Hamaekers
Revisado en Bélgica el 9 de marzo de 2024
Deze taartvorm met losse bodem maakt het heel gemakkelijk om de taart te ontvormen.De vorm is ook in een handomdraai afgewassen.En bovendien: mooi bakresultaat!
Benedetta
Comentado en Italia el 22 de marzo de 2024
Stampo solido e davvero performante. Non serve carta forno e nemmeno infarinare e imburrare lo stampo. L’ho usato già molte volte con risultati sempre ottimi!
not a big fan
Comentado en los Estados Unidos el 20 de diciembre de 2024
works great
María de los Angeles Soto
Comentado en España el 19 de noviembre de 2024
Este molde y todos los de esta marca son MAGNIFICOS. Son perfectos y excelente calidad. Totalmente RECOMENDABLE
Katharine Kirby
Comentado en el Reino Unido el 21 de febrero de 2013
My baking tin cupboard is infamous, as it randomly disgorges itself all over the kitchen floor with horribly noisy, thunderously clashing, clattering cymbal like sound effects. The contents of this cupboard have built up over forty years; miscellaneous tins, many of them dreadfully rusty and bent, they should be consigned to the dump. Historically it demonstrates every one of my past baking enthusiasms, deep in its layers are shelved such treasures as crumpet rings to sandcastle shape tower blocks, yes, I have the lot. And now they are all quaking in their teetering piles because the Queens of tin have arrived.Just holding these Master Class Flan Tins is a reassuring experience. They are heavy. Surprisingly so. They are not 'tins' although they are a 'Tin' or for the USA 'Pan'. They are, perfectly spirit level even and flat. They are properly shaped. Beautifully made and I am sure will never bend or rust. I feel I have moved up a level. Immediately inspired I made a savoury flan (you may not believe it but real men do each 'quiche'), in fact I made two as I had ordered two of these beauties. The shortcrust pastry was lifted over their buttered edges with ease and I set to pressing the pastry into the folds of the fluted edges with a small knob of discarded pastry a la Mary Berry. Neat and tidy, filled with and I set them in the oven to 'blind' bake. After ten minutes I removed the beans and the paper, left them back in to brown and crisp. Which they did to perfection. A1 temperature distribution all around. I am good at pastry! Hurray!As well as quiches etc they are also excellent for making shortbread - 200g of plain flour (I use OO grade), 200g soft butter, 50g castor sugar plus some more for dusting - Gas Mark 4, butter the tin along and inside all the fluted edges and base - combine the ingredients in a food processor or mixer, press down into the tin with the back of a spoon, bake half an hour until golden then prick all over with a fork and sprinkle the sugar. Slice evenly , leave in the tin to cool. Quite mouth wateringly wonderful!Success. and now my clicking fingers are creeping around amazon looking at other Master Class products. Oh dear it might be the time for a clear out of old friends. The cupboard may become a quieter place. These tins will definitely sit quietly waiting, they will never rumble around and slide out, they will behave perfectly, I just know it.....
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