Greasing and flouring vs. greasing a pan

Recipes that bake almost every cake, as well as easy bread and muffin recipes, need to prepare the pot so that the product does not stick to the pot. The cooking utensil that prevents sticking itself should do this, but that is not absolutely reliable. In the recipe, smooth the pan with butter or cooking spray / oil, or put the flour in a pot.

Between the two options - lubrication, development and lubrication only - the ability of your cake to come out of the pot is not necessarily very different, but there are differences between the two technologies. When you flour and flour, extra flour will stick to the outside of the cake / bread. And give you "crust". This is particularly undesirable for most of these types of baked confectionery. Hard shell cake? Thank you, but no, thank you. In other words, even if the cake is cooled and stored in a sealed container, the "shell" tends to soften and does not affect the taste of the product, so there is nothing harm.

Several kinds of cakes, you really need a shell to form. These cakes are sugary cakes. When it is cooked, the sugar - the nearest sugar to the hot cake pot - is caramelised and sticks to the metal baking sheet. As the cake cools, liquid sugar also cools, crystallizes and sticks to the pot, making it difficult to pour out the cake easily into innocent food. A good example of this kind of cake is my carcake cake. It requires the help of wheat flour coating to make sure it comes out of the pot as easily as possible. There is no better way to handle bread because it is not possible to align bread precisely with parchment to prevent sticking.

Novels? Separate lubricants usually prevent cake / first bread etc. From sticking to the cake bread, it definitely also gives the benefits of scorching pan. It is mainly necessary to pay lubrication and dust when you want to have a special barrier between high sugar cake and hot pot to reduce the possibility of cake sticking. If in doubt, run both at the same time, but in most cases lubrication using oil or cooking spray (my two favorites) is sufficient.

Another situation that may not be using flour, even if instructed in the recipe, is when you are baking brownies. In the case of brownie cake, refill the pot according to the instructions. If lubricating and dusting is required for the recipe, you can use cocoa powder instead of wheat flour. Cacao powder not only enhances the flavor but also prevents unsightly white skin which is formed when it is smoothed with flour.

Between the two options - lubrication, development and lubrication only - the ability of your cake to come out of the pot is not necessarily very different, but there are differences between the two technologies. When you flour and flour, extra flour will stick to the outside of the cake / bread. And give you "crust". This is particularly undesirable for most of these types of baked confectionery. Hard shell cake? Thank you, but no, thank you. In other words, even if the cake is cooled and stored in a sealed container, the "shell" tends to soften and does not affect the taste of the product, so there is nothing harm.

Novels? Separate lubricants usually prevent cake / first bread etc. From sticking to the cake bread, it definitely also gives the benefits of scorching pan. It is mainly necessary to pay lubrication and dust when you want to have a special barrier between high sugar cake and hot pot to reduce the possibility of cake sticking. If in doubt, run both at the same time, but in most cases lubrication using oil or cooking spray (my two favorites) is sufficient.