How to Properly Grease Pans for Baking

After taking the time to bake a product from scratch, do you ever struggle to extract it out of the tin? Once you do manage to release your product from the tin, are you left with an unattractive and nasty white paste glued onto your product? If you take just a few simple steps to properly prepare your baking tins, you will be guaranteed your products will release easily and look professional.

What you will need: melted clarified butter pastry brush baking tin bread flour

1. Brush a thin layer of melted clarified butter onto your baking tin.
2. Place the tin in the fridge or freezer.
3. Once the fat has solidified, remove the tin and dust with bread flour. Shake the tin to ensure the entire surface is covered. Bang out the excess flour.
4. Immediately fill the tin with your recipe and place it in the oven for baking.

When preparing tins in this fashion you are essentially creating two separate layers. The flour will adhere to your baked good and the clarified butter will remain on the surface of your tin allowing for easy release. By not using clarified butter, the water present in regular butter will mix with the flour and create a gluey paste. The primary reason for dusting with bread flour is to avoid caking. Bread flour doesn't clump and will leave a very thin, even coating atop the solidified butter.


You will reap great rewards by taking these few extra steps.

Tagged as: [ baking basics butter clarified flour greasing howto pans pastry techniques tips ]