In the production of baked goods, using a hot air blower to heat the mold is a method for quickly preheating or adjusting the mold temperature, especially suitable for scenarios that require high-temperature rapid molding or keeping the mold dry (such as making macarons, cream puffs, European-style buns, etc.). The following are the detailed methods, techniques and precautions:
First, applicable scenarios and advantages
1. Applicable scenarios
Baked goods that require high-temperature quick setting: such as macarons (the mold needs to be preheated to 50-60℃ to help the batter spread out), cream puffs (preheating the mold can promote the expansion of the batter).
Mold anti-sticking treatment: By heating the mold with hot air to increase its surface temperature, the adhesion between food and the mold during baking is reduced.
Mold drying in a humid environment: In a highly humid environment, the hot air blower can quickly remove the moisture on the surface of the mold, preventing the generation of water vapor during baking from affecting the finished product.
2. Advantages
Uniform heating: The hot air blower can quickly and evenly increase the temperature of the mold through the circulation of hot air.
Time-efficient: Compared with the preheating of traditional ovens, the hot air blower heats molds faster, making it suitable for small batches or emergency operations.
Flexible and controllable: Adjustable temperature and wind speed to meet the requirements of different molds and baking.
Second, operation steps
1. Preparations
Select the appropriate hot air blower:
Industrial-grade hot air blowers (with temperature adjustable above 100℃ and high wind speed) are suitable for metal molds or thick-walled molds.
Household hot air guns (with adjustable temperature ranging from 50 to 300℃ and concentrated nozzles) are suitable for small molds or local heating.
Clean the mold: Ensure that the surface of the mold is free of oil stains or residues to avoid generating unpleasant odors or affecting the flavor of the food during heating.
2. Heat the mold
Set the parameters of the hot air blower:
Temperature: Adjust according to the material of the mold and baking requirements.
Metal molds (such as macaron silicone pads, cream puff molds) : 60-80℃.
Silicone mold: 50-60℃ (avoid excessive temperature causing silicone aging).
Wind speed: Medium to high grade (3-4 levels), ensuring that the hot air evenly covers the surface of the mold.
Distance: The nozzle should be 15 to 20cm away from the mold surface to avoid direct contact that may cause local overheating.
Heating method:
Uniform heating: Aim the nozzle of the hot air blower at the surface of the mold and move it slowly to ensure that each area is heated evenly.
Timed heating: Set the heating time (generally 30 seconds to 2 minutes) according to the size and thickness of the mold.
Temperature detection: Use an infrared thermometer or gently touch the surface of the mold with the back of your hand (within a safe distance) to confirm that the temperature meets the requirements.
3. Subsequent operations
Immediate use: After heating, the mold should be poured into the batter or baked as soon as possible to avoid a drop in temperature.
Cooling treatment: If the mold needs to be used multiple times, it can be allowed to cool naturally to room temperature between two heating sessions to avoid deformation caused by frequent thermal expansion and contraction.
Third, heating techniques for molds of different baked goods
Macaron production
Mold: Silicone pad or metal template.
Heating method:
Set the temperature of the hot air blower to 60℃, with a medium wind speed, and heat the silicone pad evenly for 1 minute.
After pouring in the batter, gently pat the baking tray to spread it evenly and let it stand until a crust forms on the surface.
Effect: The batter spreads out more evenly, reducing the risk of uneven or cracked “skirt edges”.
2. Cream puff making
Mold: Special molds for metal baking trays or cream puffs.
Heating method:
Set the temperature of the hot air blower to 70℃, with a high wind speed, and heat the baking tray for 30 seconds.
After squeezing into the cream puff batter, immediately put it into the preheated oven at 200℃.
Effect: The bottom of the cream puff batter heats up faster, expands more evenly, and reduces sagging.
3. European-style bread making (stone or cast iron POTS)
Mold: Baking SLATE or cast iron pot.
Heating method:
Set the temperature of the hot air blower to 80℃, with a high wind speed, to heat the stone plate or cast iron pot for 2 minutes.
Transfer to a preheated oven at 250℃, pour in the dough and spray steam.
Effect: The mold heats up rapidly, which helps form a brittle shell at the bottom of the European-style bread.
Fourth, Precautions
1. Safe operation
Wear protective equipment: When operating a hot air blower, wear heat-insulating gloves to avoid scalding from high temperatures.
Good ventilation: Ensure that the operation area is well-ventilated to prevent the accumulation of hot air generated by the hot air blower.
2. Temperature control
Avoid overheating: The temperature of silicone molds should not exceed 80℃, and that of metal molds should not exceed 100℃; otherwise, it may cause mold damage or food spoilage.
Zonal heating: For large molds, zonal heating can be adopted to prevent local temperatures from being too high.
3. Mold maintenance
Avoid frequent heating: Excessive heating will accelerate the aging of molds, especially silicone molds.
Cleaning and storage: After heating, the mold should be cooled to room temperature before cleaning. During storage, avoid squeezing and deformation.
Fifth, alternative solutions
Preheating the oven: For large molds or baked goods that require high temperatures, preheating the oven remains a more stable choice.
Blowtorch heating: Suitable for local high-temperature treatment (such as caramelized surfaces), but it should be operated with caution to avoid charring.
Hot water soaking: For molds that require gentle heating (such as chocolate molds), they can be soaked in hot water at 50-60℃.
Sixth, Summary
Hot air blower heating molds is an efficient and flexible baking auxiliary method, especially suitable for scenarios that require rapid preheating or local heating. By reasonably controlling the temperature, wind speed and heating time, the shaping effect and quality of baked goods can be significantly improved. However, during operation, strict safety precautions must be taken to avoid overheating or damage to the mold. For complex baking requirements, it can be combined with other tools such as oven preheating and blowtorches to achieve the best results.
