***The mold and lid are made of brass.The mold and lid are casting, there may be slight casting marks.
# Made from 100% brass, not plated or coated
# Mold can be used with electric heater stoves, gas stoves and charcoal stoves.Alternatively, you can bake the mold directly in the oven.
# The mold is heavy, so it will not warp when heated.
# The egg cake mold and lid are made of pure brass.
Easy to clean with dish soap mixed with tamarind water. The mold will be clean and bright in color.
# Pan width 24 cm (9.5 inches), including handles 32.5 cm (12.75 inches).
# Flower width 4.6 cm, depth 2 cm (assorted designs).
# Weight 5 kg
***Product usage
Can be used immediately. In the first few uses, there may be some problems with dessert sticking to the pan. It is normal and will disappear after being used for a while.
***Care instructions
Wipe with a clean cloth. If you need to clean it thoroughly, wash it with a mild dishwashing liquid to remove dirt.
If not used for a long time, wrap it in a plastic bag to prevent oxidation with air.
Brass will darken when exposed to air. To bring the color back to life, wash it with tamarind water.
***What you get
1. Brass mold, 12 Designs,12 holes... 1 mold
2. Brass mold cover ...1 lid
3. Brass ring for tightening the lid
4. 1 Pair of heat - resistant gloves
***Product size
Mold size : 9.5 inches ( 12.75 inches included handles )
Flower , Cup ( 12 Holes ) : width 2 inches (4.6 cm) . depth 2.5 cm ( 1 inche ) (assorted designs).
Lid size 9.5 inches
***Special effects for Mold & Lid brass care!!!
If using a mold and lid brass for a long time The mold and lid brass is tarnished. If you want the mold and lid to look golden, shiny, or new, it can be done ...Clean by using tamarind .... Bring tamarind juice and mixed water. By mixing concentrated tamarind juice And anointed it on brass utensils. Then use a sponge to scrub all over the area. In the event that the stain is very firmly attached, use Scotch Brite or a brass brush to scrub. After scrubbing with tamarind juice To wash thoroughly. And wipe dry completely.
***It is not recommended to use brass polish to scrub wok brass or food containers. Because it is a chemical. Not safe for health.
***What are the differences between brass, iron and aluminum egg pancake molds?
It depends mainly on the customer's purpose of use. Each type of metal has its own advantages and disadvantages.
# Cast iron molds can retain heat for a long time, making the temperature of the mold relatively constant. However, they must be properly maintained with caution regarding rust. This type of mold does not have a lid.
# Brass molds are especially beautiful, suitable for use in jobs that emphasize desserts. The color of the dessert will be more beautiful yellow than those made from other materials. It is easier to maintain brass than iron.
# Aluminum molds are the lightest of all molds. They conduct heat quickly, but do not retain heat as well as cast iron and brass. They are relatively easy to maintain, but will turn black from use and are less durable. This type of mold does not have a lid.
*Traditional Thai Egg Cakes (Khanom Kai)
Recipe for Selling Traditional Thai Egg Cakes, Easy to Make
Ingredients for Traditional Thai Egg Cakes:
1. 5 chicken eggs
2. 150 g white granulated sugar
3. 150 g all-purpose flour
4. 1 teaspoon vanilla powder
5. 1 teaspoon baking powder
6. 1/2 teaspoon salt
7. 1 tablespoon vegetable oil (for greasing the molds)
Instructions for Making Traditional Thai Egg Cakes:
1. Prepare a mixing bowl. Sift the all-purpose flour, baking powder, vanilla extract, and salt into the bowl and set aside.
2. Prepare a mixing bowl. Crack the eggs one at a time. Use an electric mixer to mix until slightly frothy. Add the granulated sugar in batches and continue mixing until smooth and frothy.
3. Add the sifted flour. Gently stir with a spatula to prevent the flour from scattering during mixing. Then, use the mixer to combine everything well. Pour the batter into a piping bag.
4. Prepare the egg cake molds. Lightly grease the molds with vegetable oil. Preheat the molds in the oven for about 20 minutes using both top and bottom heat at approximately 230 degrees Celsius.
5. Prepare the baked egg cake molds. Lightly grease the molds again with vegetable oil. Pour the batter into the molds, filling them completely. Bake for another 30 minutes, depending on the size of the cookies. Bake until cooked and golden brown.
6. Once baked, use a toothpick to check the sides, remove from the mold, and serve on a plate. Or, to let cool, place in a covered container and refrigerate; the cookies will become softer.