Mini muffin pan ??

Discussion in 'Quick Tips' started by Chef Diane, Oct 31, 2006.

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  1. Chef Diane

    Chef Diane

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    I have used my mini muffin pan a few times now and everything burns in it. I have adjusted time but doesn't seem to work. Do I have a defective pan or is there something else I can try?

    Any input would be helpful.
     
  2. Ginger428

    Ginger428 Gold Member

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    Try putting it on a higher shelf or also, I have read that because it is a dark pan that you should lower the oven temp by 25 degrees. Hope this helps:)
     
  3. tlennhoff

    tlennhoff

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    Or be like me and put the mini muffin pan on top of a stone.
     
  4. chefann

    chefann Gold Member

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    Gasp! :eek: It says right in the stoneware use and care not to put other cooking vessels on top of a stone.

    I agree with the advice to put the pan further away from the heating element and to lower the temp. Check them a couple of minutes early, too, if you know that things have a tendency to burn.
     
  5. Chef Diane

    Chef Diane

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    Great ideas

    I've never thought of it being a dark pan. I'll have to watch for the baking instructions for the darker pans. Maybe now we'll be able to eat our brownie bites lol ;)
     
  6. TinasKitchen

    TinasKitchen

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    The first time I baked muffins in them I found them to be burnt but I didnt read the instructions that the timing is different. I usually keep a watch on them from now on and so far everything has turned out fantastic! did you know they even have the little cupcake papers for the mini muffin pan? So cute! I baked cupcakes in them and frosted them. They were a hit.

    But just watch the time. I think for cupcakes maybe 7 min on regular temperature was good. But that was w/ the silicone baker in the oven at the same time.
     
  7. Chef Diane

    Chef Diane

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    yes, know about the papers...but I buy PC so I don't have to us those papers. For as much as I bake vs the cost of the papers, not worth it.
     
  8. nicolespcshows

    nicolespcshows

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    Mine burn too...thanks for the tips though...I have got to try turning down the heat!
     
  9. TinasKitchen

    TinasKitchen

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    OH I agree, I dont use the papers all the time. My husband saw them and bought them so I used them. Turned out cute. Just wanted to share! :)
     
  10. tlennhoff

    tlennhoff

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    I've had no problems so far. I wonder why they recommend against it? It has made a big difference on my challah to use the challah (bread) pans on top of the stoneware.
     
  11. Chef Diane

    Chef Diane

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    lol the things are hubbys do thinking they're helping :D
     
  12. chefann

    chefann Gold Member

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    Tasha, I think it's because stacking increases the likelihood of too many thermal differences. That's just a theory, though. If you really wanted to know, the product development dept might be able to give you a real answer. :)
     
  13. tlennhoff

    tlennhoff

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    LOL. I suspect I could wait weeks to get an answer from the product development dept as i'd contact them by email. I think they are 2 weeks behind in answering most of my general email questions. Obviously anything urgent I call them about.
     
  14. ChefBeckyD

    ChefBeckyD Gold Member

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    Tasha, what difference do you find doing your Challah that way? Do you bake your bread in a stone to begin with, and put it on another stone, or are there special pans for Challah? I have the recipe you posted here - and I keep thinking I'm going to try it - a bit scared, because I don't seem to have much luck with yeast breads.....but I LOVE Challah bread, and it's hard finding it here.
     
  15. tlennhoff

    tlennhoff

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    I have special oval metal pans for baking challah similar to http://thekoshercook.com/ovcapansetpf1.html which I put on the rectangular or round stone. I've baked the challah in the pie pan by simply rolling the dough out into a "snake" and then "snaked it around" until it was a round shape that fit in the pie pan. I've done a bunch of round "rolls" with the challah dough & put them in the pie pan until they filled it which creates what is called a "pull-apart" challah that is very pretty and a lot easier to do than shaping the dough. I've baked the challah in the loaf pans and it came out excellent tasting but I like the oval shape better. I have baked it directly on the rectangular and also the round "pizza" stone doing several small loaves and leaving space but I've found that it "spreads" a bit and I don't care for the shape as much.
     
  16. tlennhoff

    tlennhoff

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    I am terrified of yeast breads but decided I needed to learn to do this. I have found that experience makes all the difference. Yeast bread is as much an art as a science and each time it uses a different amount of flour and liquids to get it to the right consistency.
     
  17. ChefBeckyD

    ChefBeckyD Gold Member

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    Thanks Tasha! I appreciate your help and encouragement!
     
  18. Chef Diane

    Chef Diane

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    Update!?!?!

    I made mini muffins tonight and followed the dark pan directions, it worked :eek:

    thanks for the tips ladies. Now I have another question. My muffins are a nice golden brown, but I couldnt get them out of the pan. I greased, should I not have. I did not use the spritzer as mine is not spraying, just brushed on some oil. Did I do something wrong or is this normal?
     
  19. ShanaSmith

    ShanaSmith Silver Member

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    I use Pam for Baking, or Bakers Joy, they have flour in them. Muffins pop right out
     
  20. chefann

    chefann Gold Member

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    Or you can use the baker's secret (or whatever people call it) that's easy to mix up: equal parts each flour, shortening and oil (not EVOO). Mix them up and use it to brush on any time a recipe calls for greasing or greasing and flouring a pan. Store leftovers in a tightly covered container in the fridge.
     
  21. jenniferknapp

    jenniferknapp Gold Member

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    How long does this stay for?
     
  22. Chef Diane

    Chef Diane

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    is the flour the key here? I don't normally flour when baking a cake, too much of a mess. I guess I'll get a can of baking spray and keep it for such occassions. Thanks ladies.
     
  23. chefann

    chefann Gold Member

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    I've had it still be good several months later when kept in the fridge. The fresher the oil is when you make it, the longer you have before you have to worry about it going rancid. And you can make a smaller batch (1/4 cup each instead of 1 cup). Let it come to room temp to be a little more "brushable" and it's fine.

    I think it's the flour in this mix that's the real trick to it. But it's easier to brush on one thing (the mixture) than to brush with shortening and then sprinkle with flour.
     
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