FOR BAKE Non-Stick Frying Pan, Pancake Maker, Crepe Pan, Round Breakfast Pan for Omelets, 18CM

FOR BAKE, NON-STICK PAN, LAYERED POT, ALUMINUM ALLOY, STAINLESS STEEL, NON-STICK COATING, POT BODY, COMPOSITE BOTTOM. The non-stick coating on the inner surface is from Weilburger, Germany. The composite bottom conducts heat quickly and evenly, reducing the generation of excessive smoke due to uneven heating. The slight convex shape at the center of the bottom, resulting from the stamping process, does not affect usage. To spread the layered pastry evenly, heat the pot over low heat, pour in the batter, and gently shake the pot to achieve uniform thickness (a bamboo dragonfly can also be used). Once the batter starts to set, continue heating over low to medium heat until the bottom of the pot forms numerous small bubbles, then remove the pastry. After removing the pastry from the pot, place the pot on a damp towel to cool, and repeat the process. Different pot sizes and pastry formulas require different amounts of batter. Pour the prepared batter into the pot, adjust the quantity if necessary, and repeat until the appropriate amount is determined. Note: 1. The best heating methods are gas and electric stoves. Induction cookers may cause uneven heating, affecting the pastry's shape. 2. Pouring batter into a cold pot will cause it to shrink and stick together, affecting the pastry's shape. 3. If the pot is too hot, the batter will set instantly, preventing it from spreading evenly and resulting in uneven thickness, large air bubbles at the bottom, and uneven browning. FOR BAKE, FOR YOU, FOR LOVE, a great helper for home baking. Made of high-quality materials, with an aluminum alloy pot body and a stainless steel composite bottom. The pot features a stone coating, non-stick surface, easy cleaning, and a comfortable handle made of PP material, which is heat-resistant and non-slip. PRODUCT PARAMETERS: 6-inch: 180mm, 8-inch: 220mm, height: approximately 135mm, inner diameter: 155mm, 9-inch: 240mm, height: approximately 155mm, inner diameter: 215mm. Note: The dimensions of the baking mold are in inches (1 inch ~ 25mm). PRECAUTIONS: Do not use sharp utensils, abrasive cloths, or chemical agents to clean. Do not use metal spatulas or other metal utensils; use wooden or silicone spatulas instead to avoid damaging the non-stick coating. Handle with care when storing, keep the utensil dry, and avoid storing or stacking it in damp places. Not suitable for high-heat cooking; use low heat instead. FEATURES: Non-stick coating allows for minimal or no use of oil, with a noticeable non-stick effect. The perforated stainless steel composite bottom ensures even heating, fast heat conduction, and low energy consumption. The PP handle is reinforced with rivets for a secure connection to the pot body. Suitable for induction cookers, open flames, and other heating methods. PACKAGE INSTRUCTION: FOR BAKE, NON-STICK PAN, WEILBURGER+, 18M. Strawberry layered cake using the mold: FOR BAKE layered pot (the recipe is suitable for an 8-inch cake). Prepare the following ingredients: 225g eggs, 60g fine sugar, 430g milk, 35g light cream, 30g butter, 185g low-gluten flour, 1.5g fine salt, 500g light cream, 30g fine sugar. 01, 02: Mix the eggs, fine sugar, and salt evenly. 03, 04: Add the milk and light cream, mix well, then add the low-gluten flour and mix until smooth. 05, 06: Sift the batter and let it stand for 30 minutes. Gently heat the layered pot, pour in the batter, and shake the pot to spread the batter evenly. 07, 08: Heat over low to medium heat until the pastry is completely set. Place the pot on a damp towel to cool, then repeat the process. 09, 10: Whip the light cream and fine sugar until stable. Spread a thin layer of cream between each layer of pastry. Stack four layers of pastry, then add a layer of strawberries. Repeat this process. 11: To trim the uneven edges of the layered pastry, use a mousse ring to cut off the excess, resulting in a neat outer edge.