No hay artículos en el carro
No hay artículos en el carroMagdalena Elvira
Comentado en México el 3 de marzo de 2025
Llegó en buenas condiciones, y es el tamaño que esperaba, se ve de buena calidad aún no lo uso
Tracy Kapenga
Comentado en los Estados Unidos el 13 de febrero de 2025
Sturdy pans for a great price. Works great for making breakfast egg bites that are actually filling versus a regular size muffin pan.
Denny Esmelin
Comentado en México el 15 de junio de 2024
Me gustaron mucho, son de tamaño estándar y calientan súper bien; muy recomendables ya que, en las tiendas de repostería suelen ser más costosos.
Salim Nakhle
Comentado en Arabia Saudita el 13 de noviembre de 2024
Good
Adriana O.
Comentado en México el 6 de mayo de 2023
Me gustaron mucho, es el tamaño que yo quería, son exactamente como dice la descripción y están a muy buen precio, me llegaron muy rápido, los recomiendo mucho.
Robin O.
Comentado en el Reino Unido el 18 de abril de 2022
Great for Yorkshire Puddings (see recipe below!) The extra large size is wonderful. Individual Yorkshire puddings turn out larger than a tin of tomatoes! Great pans and totally non-stick. Heavy duty. Good value as a pack of three.Here’s my recipe for the Yorkies in the photo. The extra eggs and bicarb help with the rise. You may want to try one first and adjust the water addition - the thinner the batter the better the rise, but don’t go too thin! This recipe has worked for me:Yorkshire pudding recipe140g plain flour (not self raising)5 eggs (the extra egg helps it rise)200ml whole milk70ml cold water1 teaspoon bicarbonate of sodaSalt & pepper to taste(leave out pepper if having as a dessert - amazing with ice cream as it’s pretty much a huge roasted pancake).2x tsp lard in each hole of the muffin pan (or neutral oil, not olive oil).Whisk flour and eggs until smooth. Gradually add milk then water and keep whisking but not too much, just until smooth and a thin-ish batter. Add bicarb and seasoning. Whisk to incorporate.Leave to rest overnight (or at least an hour) in the fridge, having transferred to a jug for easy pouring, until ready to use later.Heat oven to 220c (420f).Put lard into pans (or substitute for sunflower/vegetable oil). Heat pans with just lard for 8-10 minutes until almost smoking. Pour batter into pans half way up (should sizzle) and place in hot oven then reduce oven to 185c (365f) and cook for 30-35 mins until done. Do not open the oven during cooking until fully risen! Makes about 8-10 large Yorkshires. Can be frozen once cooked and reheated easily in a hot oven for 3-4 minutes. Enjoy!
Ms. A. Lam
Comentado en el Reino Unido el 14 de junio de 2021
These are really good quality muffin pans. They are heavy which I think indicates good quality and gives a better bake. I have baked with and without paper cases and had good results. When not using cases I have lightly greased the pan. They clean up really well hand washing and to ensure they are really dry I just pop them back in the warm oven after towel drying.Getting 3 pans for this price is outstanding value.
Kelsey
Comentado en Canadá el 29 de diciembre de 2020
Good pans! I really like how big they are. I wanted a bit bigger but they still bake the muffins very nice and are a good size.
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