Many pastry masters talked about the secret of successful Keluli and agreed that it was a mold:
The choice of mold will determine the quality of your product. Tinned copper molds are recommended by professionals.
The inner wall of the copper mold can store heat well, and the inner core of the dessert can be baked slowly without drying out quickly.
Why choose copper molds?
That’s because copper has good thermal conductivity(It is twice the thermal conductivity of aluminum), Good insulation ability!
Many amateur baking enthusiasts also choose silicone or aluminum molds, which are indeed affordable compared to copper molds. However, in order to make exquisite Keluli, you must pay more attention to the molds you use, and to Do a good job of checking the links.
Copper care:
Keluli copper molds are expensive, so you need to pay more attention to maintenance:
Avoid humid environments and handling methods, seal them as much as possible, and wipe or dry them in time after each use.
Reminder: The mold is for use, not a handicraft. There will be scratches and wear marks on the molds in Asai Store. Mind the shots!
Material: Copper(Tinned inside)
size:
Trumpet: diameter 46*high 45mm
Large size: diameter 53* height 50mm(Approximately 80ml in capacity)
Large heightening: diameter 53*height 58mm(Approximately 100ml in capacity)
note:
1. No need to burn.
2. After use, wipe the inside of the mold with a soft cotton cloth.
3. Avoid humid environment and handling methods.