Many baked goods recipes require the pan to be greased and floured before adding the dough to be cooked. This is an important step in the preparation, aimed at ensuring that the product does not stick to the pan during cooking in the oven. By greasing and flour the pan you will create two non-stick protective layers. Choose the type of fat, decide whether to use flour or cocoa powder, and be sure to grease and flour the pan evenly.
Steps
Part 1 of 2: Grease the Pan
Step 1. Choose whether to grease the pan with butter or pastry fat
They are two of the most used ingredients to grease the molds of sweet and savory baked goods. The butter enriches the taste of the dough and gives golden nuances to the base of the baked product. Shortening fat is tasteless and has less influence on the color of the final product.
In general, seed oil and spray oil are not suitable for greasing the baking sheet when preparing a baked product. The main reason is that, when heated, the oil creates a solid film that is difficult to remove from the pan
Step 2. Grease the pan with pastry fat if you don't want to affect the taste of the finished product
Spread it around the pan using a kitchen brush or folded paper towel. Dip the bristles or paper in the pastry fat and take out an amount equal to a 50 cent coin. If it is too hard in consistency, leave it at room temperature until it has softened and is easily workable.
- Keep the box handy so you can easily add more if needed.
- Kitchen brushes can also be easily found in the supermarket.
Step 3. Use the butter to make the base of the baked product golden and tasty
Use a whole stick of butter. Open the package on one side to about halfway through the dough, then hold the butter on the opposite side to keep your hands from getting greasy as you rub it on the pan.
Suggestion:
if the butter comes in a solid package, let it soften at room temperature and then spread it over the pan using a kitchen brush or a folded sheet of absorbent paper.
Step 4. Grease the bottom and sides of the pan with butter or pastry fat
Spread a thin layer over the entire bottom of the pan, without leaving out an inch. Pass the butter or fat all over the place at least once. Turn the pan on its side and grease the walls equally scrupulously.
Step 5. Grease the pan with oil if you intend to use it on the stove
If the pan allows you to cook on the stove, you can grease it with olive or seed oil. Make sure you distribute it evenly all over. If you want to use the spray oil, keep the bottle at least 6 inches away from the pan.
If you cook using the stove, there is no need to flour the pan
Part 2 of 2: Flour the pan
Step 1. Set aside a small amount of the flour used for the recipe
You can flour the pan with various types of flour, but it is a good rule to use the same one provided by the recipe. In this way you will not risk altering the composition of the dough and the taste of the finished product.
Step 2. Use cocoa powder instead of flour if you are making a chocolate dessert
The flour is tasteless, but it can leave a whitish residue on the base of the cake. If you're making a cake, muffins, or other chocolate cake, save a small amount of cocoa to use in place of flour to make the pan non-stick.
Suggestion:
cocoa will make the base of the dessert even more delicious.
Step 3. Dust the base of the pan with flour or cocoa powder
Use 1-2 tablespoons (15-30 g) of flour or cocoa, take a pinch at a time with your fingers, then spread them evenly over the bottom of the pan. Lift and tilt the pan to distribute the flour or cocoa until it is evenly coated. Turn the pan over the sink and tap it gently on the bottom to drop the excess flour or cocoa.
- The flour or cocoa will stick to the butter or pastry fat that lines the pan.
- The flour or cocoa will create a second protective barrier between the pan and the baked product.
- If the recipe tells you to use parchment paper in addition to greasing and flour the pan, spread it over the layer of butter or pastry fat covered with flour or cocoa. The paper will act as an additional barrier between the pan and the baked product.
Step 4. Pour the batter into the pan
Hold the bowl with the dough directly over the pan. Pour it slowly and, if necessary, help yourself with a spoon. The fat and flour or cocoa will create a barrier to prevent the baked product from sticking to the pan. Follow the directions in the recipe for cooking.
