JPH0733665Y2 - Baking mold for cakes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a baking mold for cakes used for making sponge cakes at home using an oven.

(Problems to be Solved by Conventional Techniques and Inventions) A conventional baking mold for cake is composed of a container body having a through hole at a bottom surface thereof and a bottom plate for closing the through hole. To bake, put the cake dough mixed with various materials in the mold with the bottom plate closed the through holes, and use an oven for 30-40 minutes on medium heat (150-180 ° C) (depending on the material). When the cake is baked, it is repeatedly turned upside down and the cake is taken out from the mold.

In cooking the above cakes, considerable experience is required to successfully make fine sponge cakes. That is, the most likely failure is a loss of shape in which the peripheral surface of the baked cake is dented or the central portion is depressed. This is because the cake dough was not sufficiently foamed. However, especially if cold eggs or old eggs just taken out of the refrigerator are used, it may not be foamed until a predetermined amount of air is contained even after stirring for a sufficient time, and other materials may be mixed with the foaming being insufficient. In addition, even if the cake dough is generated by stirring and baking is performed using the cake dough, the above-mentioned failures are merely repeated, and the means for confirming the degree of foaming is nothing but experience.

In addition, in heating in an oven, the cake dough is baked from the part in contact with the baking mold, and especially the bottom part of the baking mold to which the heat of the oven is directly transferred is baked quickly.

(Means for Solving the Problems) In view of the above problems, the present invention proposes a baking mold in which a cake is deliciously and well baked. The cake mold according to the present invention is made of a thin metal plate and has a container shape with an upper opening. A predetermined scale is formed on the inner peripheral surface, and a through hole of an appropriate size is formed at the center of the bottom surface. It is characterized by comprising a container body having small projections for legs protruding from the bottom surface of the periphery, a bottom plate closing the through hole, and a lid body having a through window of an appropriate size in the center. It is a thing.

(Function) Since the container body is provided with the scale, the foaming state of the dough can be confirmed by whether or not the cake dough using a predetermined amount of the material reaches the scale. Further, since the small projections for legs are provided on the bottom surface of the container body, heat is not directly transmitted to the bottom surface portion, so that the dough on the bottom surface portion is not overbaked. Further, since the cover body having the transparent window blocks the radiation of heat to the dough around the mold, it is possible to balance the baking condition with the central part which is hard to be baked.

(Example) Next, an example of the present invention will be described.

The proposed baking mold is composed of a container body 1, a bottom plate 2 and a lid body 3 each formed of a thin metal plate such as a stainless thin plate.
Is formed by pressing a scale 11 on its inner peripheral surface, forming a through hole 13 in a bottom surface 12, and projecting a small leg projection 14 on the bottom surface 12. The bottom plate 2 is formed to have a size that closes the through hole 13, and the lid body 3 has a size that allows the container body 1 to be covered with a transparent window 31 formed in the central portion.

Then, the bottom plate 2 is positioned in the container body 1 and the bottom plate 2 and the bottom surface of the container body 1 are brought into close contact with each other, and then the cake dough A produced by using a predetermined amount of the material as shown in FIG. Container 1
After pouring into the inside and checking the amount of the cake dough A on the scale 11, the lid 3 is capped and placed in an oven to bake. More specifically, the cake dough is made of, for example, 3 eggs, 110 g of flour, 90 g of granulated sugar, 50 cc of milk, 1 teaspoon of baking powder, 30 g of butter. The rest of the other ingredients are added to this and mixed and stirred to produce cake dough A. The cake dough A is put in the container body 1 to make the cake dough A.
Check if the mark has reached the scale 11. Cake dough A
It is known that the foaming is sufficiently performed when the number reaches the scale 11, and when it does not reach, the stirring is performed again.

Next, the cake dough is heated in the oven, but in this oven heating, the baking mold is positioned in the oven in a state of being floated by the small leg projections 14,
Especially, the bottom part is not overbaked. Further, since the radiation of heat other than the central portion is blocked by the lid body 3, heat is applied to the central portion where the heat is hard to be transmitted, and the outer peripheral portion near the baking die and the central portion are baked evenly. There is something.

When the cake A'is baked, the lid 3 is removed, the plate A is repeated on the plate B, and the bottom plate 2 is pressed down through the through hole 13 to transfer the cake A'to the plate B.

(Effect of the device) Since the present invention has the above-mentioned configuration, since it confirms the foaming state of the cake dough to bake the cake,
A good baking condition can always be obtained, and the bottom part, the peripheral part, and the center part can be uniformly baked, so even a housewife with little experience in cake making can easily bake the cake well. Was created.

[Brief description of drawings]

FIG. 1 shows an embodiment of the present invention, FIG. 1 is an overall perspective view of each member, FIG. 2 is a sectional view before being put into an oven, and FIG. 3 is a view showing a state where cake is taken out. 1 is a container body 11 is a scale 12 is a bottom surface portion 13 is a through hole 14 is a leg small protrusion 2 is a bottom plate 3 is a lid body 31 is a transparent window

Claims (1)

[Scope of utility model registration request] 1. A container shape made of a thin metal plate having an upper opening, a predetermined scale is formed on the inner peripheral surface, a through hole of an appropriate size is formed in the center of the bottom surface, and a leg is formed on the bottom surface around the hole. A baking pan for cakes, comprising: a container body provided with projecting small projections, a bottom plate closing the through hole, and a lid body having a through window of an appropriate size in the center. .