How to Prepare Baking Tins for Cake and Bread Making

Preparation of Baking Tins

For this, it is probably best to follow the instructions in your recipe. The decision whether to grease a tin or baking tray, whether to sprinkle it with flour or breadcrumbs, or to line it with greaseproof paper or foil, does not always depend only on the type of pastry, but also on the tin that you are using; several of the modern non-stick baking tins need no preparation before the mixture is added. Use butter or margarine for greasing.

To line the tin, fold the greaseproof paper and measure around the outside of the tin. Cut off any projecting edges and the corners and fold the paper into the required shape. For those types of mixture which require a greased tin, also grease the greaseproof lining paper or foil.

Baking trays, cake tins and tartlet tins should be treated as below for the following types of mixture: Sponge cake mixture Grease the cake tin and sprinkle with flour. If necessary line with greased greaseproof paper.

Sandwich cake mixture

Grease the tins. If necessary line with greaseproof paper and grease this too.

Swiss roll mixture

Grease the inside of the tin and line with greased greaseproof paper.

Meringue mixture

Line the baking tray with non-stick baking parchment or rice paper.

Macaroon mixture

Line the baking tray with non-stick baking parchment or rice paper.

Shortcrust pastry

Do not grease the baking tray or tins, except for a pastry containing little fat.

Puff pastry

Sprinkle the baking tray with a little cold water.

Choux pastry

Grease the tins.

Yeast dough

Grease the tins or baking tray. Brioches and croissants are the only exception; tins for these do not need greasing as the dough already contains sufficient fat.

16. June 2011 by admin
Categories: Baking, Cakes, Cooking Equipment, Food | Tags: , | Comments Off on How to Prepare Baking Tins for Cake and Bread Making

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