Learn how to grease the molds the right way and avoid mistakes when preparing your delicious recipes
It’s so frustrating when we prepare a recipe with all the love and care and it just sticks to the pan. As annoying as it sounds, It’s something that happens to even the most experienced cooks.🇧🇷 But to avoid this kind of situation, we have prepared some tips to grease the molds in the right way.
There are several ways to grease the stencils, with flour, baking paper or anti-mold. However, before deciding which one to use, it is important to pay attention to the prescription, as this will be very important so that the preparation does not stick to the bottom and comes out effortlessly. So, get a pen and paper ready and check out these tips:
traditional way
One of the easiest ways to grease a pan is with flour and margarine (or butter). You can use this duo when making cakes, for example.
With a paper towel or brush, spread the margarine all over the pan, in the corners and sides (avoid greasing the side up of the pan, so the dough doesn’t lose moisture). Then put some flour and sprinkle it all over the pan, making sure that all parts are covered.
It is also possible to replace the wheat flour with other ingredients. If your recipe is a chocolate cake, opt for cocoa powder or chocolate powder, so you’ll keep it looking good and tasting delicious. If it’s bread, you can sprinkle with cornmeal to add even more flavor to your recipe.
Also, you can place the floured mold in the refrigerator for 5-10 minutes, making the butter take longer to melt and the mold will hold even more moisture, making your recipe even softer. After this step, just pour the dough normally and take it to the oven.
Parchment
Another way to grease the molds is with parchment paper. This option is recommended for delicate recipes such as sponge cake and meringues. The advantage of using parchment paper is that it does not transfer the aroma of butter and flour for the recipe.
For everything to work out, cut out the paper with the exact measurements of the bottom and sides. Then grease the mold with margarine, making it as smooth as possible, and glue the paper. This way you will prevent the dough from deforming when it is ready!
releasing agent
The release agent makes your life in the kitchen much easier. Available in the markets, this spray is a great option so that your recipe doesn’t stick and taste like flour, plus it also helps to make less mess.
To use it, simply apply it directly to the pan, as it adheres immediately to the surface and does not lose its effect at high temperatures. Also, to get a good result, you don’t need to use a lot of product🇧🇷 Another advantage of the detacher is that it has no color or smell, keeping the flavor of the dish intact.
bonus tip
It’s very important to grease the pan as the recipe calls for, so you won’t have problems unmolding it. However, it’s worth remembering that it’s crucial to wait until the bread, tart, pie, or whatever recipe you’re preparing, is hot in order to be completely removed from the pan. Then, with the help of a knife or spatula, slightly detach the preparation from the sides and then carefully remove it.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
