Successful baking: how to grease a baking tray to prevent the dough from sticking

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For those who often and for a long time work with baked goods, the question of whether to grease a baking sheet may seem funny and trivial, but even for professional bakers there are a couple of undisclosed secrets. For example, what can be used besides oil , and is it really necessary?

“With Taste” will talk about this in order to reduce the number of hours spent just on soaking and scrubbing dishes for baking . Indelible stains, soot and sticky dough will be a thing of the past.

Steps

1. 1Select fat for lubrication.
   Butter and margarine are the most popular fats for greasing. Butter will add a pleasant taste to the dough and help the pie fry until golden brown. Margarine is tasteless and does not help the dough brown nicely. Vegetable oil-based sprays should not be used to grease baking pans. When heated, the oil polymerizes and the result is a hard crust that is difficult to separate from the mold without damage.
2. 2Choose flour.
   You can use different types of flour to dust your baking pans, but follow the recipe. This way you won't change the taste or texture of the dough. If you are making a chocolate cake with cocoa powder, you can use cocoa powder instead of flour and this will give the cake a rich flavor, dark appearance without the white flour residue.
3. 3Grease a baking dish.
   Cut a square of wax paper for 1 tbsp. tablespoons (15 ml) butter or margarine. Take the butter so that the paper is between your fingers and the butter. Spread the butter over the surface of the pan, thoroughly covering the entire surface. There is no need to spread a layer too thick. Continue greasing until the pan is well greased.
4. 4Add flour.
   Add 1-2 tbsp. spoons (15-30 ml) flour or cocoa powder into a greased form. Take the pan in your hands and shake it, spreading the flour evenly and coating the entire inside surface. Flour will stick to any greased surface. Invert the pan over a trash can or sink and tap it lightly with your hand to release excess flour. Continue doing this until all the necessary shapes are dusted with flour.
5. 5 Lay out the dough.
   Your baking pan is now greased and floured and ready to be filled with batter. Advertising

Why does chicken stick to parchment?

It is assumed that dishes should never stick to parchment. If it sticks, then the problem is the poor quality of the parchment itself. But there are different types of foil: non-stick coating for dishes that need a crust or dishes with cheese, and thick foil.

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Aluminum mold L-11

Now I have three new aluminum molds, which are also called L-11. This marking is assigned to forms depending on their size. In L-11 forms, the height is 100 millimeters, the width is 101 millimeters, and the length is 146 millimeters. It is essentially half the size of a standard brick shape.

These forms are made from aluminum using high pressure casting technology. This ensures the strength of the form and its long service life.

For example, I have aluminum molds that are over 30 years old. These are my grandmother's molds and she baked bread in the oven rather than in the oven. That's why they look tanned in appearance, but that doesn't stop me from baking wonderful bread in them.

Unlike Teflon molds, aluminum molds are scratch-resistant, making them great for everyday use. Most often, such forms are used in bakeries for baking Borodino bread. But you can also bake any tin wheat or rye bread in them.

Coconut refined

One of the few with a high smoke point. Coconut oil is safe to fry in and does not release carcinogens. Therefore, if you want a golden crust, this is the best option. Purified, refined coconut oil does not have that enticing tropical smell, so you can cook meat and vegetables with it. Coconut oil contains saturated fats (don't be alarmed - they are not as harmful as saturated fats of animal origin), but due to them they can be stored for a long time, including outside the refrigerator.

Do I need to lubricate?

Whether or not to lubricate the mold depends on the material from which it is made. It is known that silicone muffin makers only need to be oiled once - before the first use. Subsequently, the dough separates perfectly from the walls and bottom without additional lubrication.

Glass and metal pans need to be greased every time, including non-stick pans. If you don't have butter, use alternative methods, such as baking paper.

What kind of oil to grease the mold with?

It is better to use odorless vegetable oil - refined. The aroma of sunflower or olives can ruin the taste of the dough.

The most popular oil is sunflower oil, some housewives are experimenting with sesame and flaxseed oil.

To get a golden brown crust for the pies, use butter. Melt or soften it first. Butter also adds aroma and pleasant taste.

An inexpensive alternative to butter is margarine. It has no taste or smell, but also does a good job of protecting the dough, although some housewives still experience burning.

To spread, use a silicone culinary brush or grease the mold with your hands while wearing protective gloves. Be sure to cover the sides if the baked goods rise in the oven.

Answers to popular questions about greasing baking sheets

• Do I need to grease the pan when baking in foil? When baking food in foil (or on foil), there is no need to grease the baking sheet with anything underneath it.
• Do I need to grease the baking sheet when baking in a sleeve in the oven? If you bake foods in a sleeve in the oven (for example, pork, chicken or fish), you do not need to grease the baking sheet.
• Do I need to grease the baking sheet under the parchment? As with using a sleeve and foil, there is no need to grease the baking sheet under the parchment.
• What is the best oil to grease a baking tray? The most popular and universal solution for greasing a baking sheet is the use of refined vegetable oil.
• Do I need to melt the butter before greasing the pan? It is not necessary to melt the butter; you can grease the baking sheet with a “hard” piece of butter.

In conclusion to this review, we can conclude that in the future you will not have problems when baking any baked goods or products in the oven if you know what and how to properly lubricate the baking sheet and protect it from soot. We leave our useful tips and reviews on what is best to use for greasing baking sheets before baking in the comments to this review and share it on social networks if it was useful to you.

Yulia Sabinova

Chief editor of the site. Cook, technologist, traveler. I love to cook, read interesting articles about cooking and proper nutrition, learn new things and share the most interesting things with others. I am glad to see you on the pages of the InfoEda website.

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Pumpkin unrefined

Pumpkin oil from fresh seeds can be used everywhere: it complements hot dishes like creamy soup (add to already prepared ones) and is suitable both for dressing salads and as a sauce for meat, fish or dessert. The amount of zinc in pumpkin oil is higher than in seafood, and it is also a source of selenium. Helps normalize metabolism and helps cleanse the body of accumulated toxins. Rich in Omega-3, -6 and -9.

A storehouse of vitamins A, C, E Antioxidants

Vitamin K Responsible for blood clotting

Vitamins B1, B2 Regulate metabolism

Vitamin P Maintains capillary elasticity

Unrefined walnut

The best walnuts for oil production in Russia are supplied by Tajikistan. Try to include this oil in your morning diet: your usual porridge or cottage cheese will acquire a rich nutty note. Omega-3 and -6 acids.

Vitamins A, E, C Antioxidants

Vitamin F Prevents blood clots

Vitamins B1, B2, B6 Regulate metabolism

Vitamin B3 Promotes digestion

Vitamin B9 Responsible for cell growth and maintaining DNA integrity

What does it look like

The areas of application of parchment are very wide, for example, in the furniture, clothing, fast food, household, and medicine industries. In appearance, this material is thin and transparent, depending on the scope of application it is divided into the following types:

Unrefined pine nuts

Another record holder for the content of nutrients. In Russia, cedar oil is produced by first (cold) pressing from Siberian cedar nuts. It will give dishes a pleasant nutty taste and aroma, suitable for dressing salads or becoming an unusual ingredient in sauce. Contains Omega-3, -6, -7 and -9 acids.

Vitamin A Antioxidant

Vitamin E Antioxidant

Vitamin D Needed for calcium absorption

Vitamins B1, B2 Regulate metabolism

Vitamin B3 Promotes digestion

Alternative methods

Oiled parchment will replace regular parchment or tracing paper - but the bottom will need to be greased with vegetable oil. This litter will protect the baked goods from excess fat. You can also lay out foil and flour packaging (white side facing the dough) - be sure to coat them with oil. Teflon sheet is also sold.

If there is not enough oil, sprinkle the pan with flour or semolina. This will give a crispy crust, which will be especially appreciated by pizza lovers with a thin and brittle crust. An alternative is crackers.

If you are making a cake with chocolate, sprinkle the bottom of the baking sheet with cocoa powder. This will allow the dough to stick to the fine particles rather than to the pan. By the way, this method is used by famous confectioners all over the world.

Confectioners all over the world widely use a special mixture. To prepare it yourself, take flour, ghee and sunflower oil in a ratio of 1:1:1 and thoroughly beat the ingredients to a creamy consistency. If you store the composition in the refrigerator, you can use it within 10 months.

Pies, muffins, pizza, cake layers - all this is cooked in the oven, but for the dishes to turn out tasty, they must be baked and not burnt. The main secrets have been revealed, and now you know how and with what to grease the baking sheet before baking so that the dough does not stick.

How to bake pizza without burning it?

The filling is placed on the crust immediately before baking, otherwise it may soak into the raw dough, causing the crust to bake poorly. Sprinkle the base with a thick layer of grated cheese or wrap it in foil. To prevent the bottom of the pizza from burning, you should place the base at the very top of the oven.

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