Sometimes a recipe will tell you panline parchment paperAnd then grease that parchment, too. Spending several years responding to calls to our Baker's telephone lineI can prove that “Do I do truly Should I do that? “It's a very common question. And I get it: the scattering of your parchment certainly looks like overload. But after spending a few years developing recipes in our test kitchen, I can confirm that if a recipe advises to do so, it's worth trying. Let me explain.
In these cases, there is a good chance that the parchment is used later to remove the ripe good from the once mature pan, like a sling. However, parchment hobbies tend to move when spilled batter or by pressing a crumb in a pan. If you do not have connecting clips or an additional set of hands to hold the parchment, grasping before placing the sling in the pan provides it in place. And in terms of the second spray: the parchment Greece provides that little insurance that you will be able to remove the parchment from your ripe good without compromising it. After the time and the care you put on your baking, the last thing you want is to see a piece of it stuck in the parchment or inside the pan.
Photographs by Rick Holbrook; Food styling by Kaitlin Wayne
within Great and bubble focusOur 2025 recipe of the year, we call for this correct technique to provide success. First you grease the bottom and side of the pan, then add a stripe 3 “all parchment Across the center of the pan, and finally, you parchment fats. The size is used to help extract partially mature focus from the pan, so that the bread returns back to the oven directly on the bottom rack for further coloring and crisping. Here, we are talking about a 475 ° p saucepanAnd you want to move as soon as possible and as much as possible. For the sake of safety and speed, you do not want to risk the parchment paper ascending to your focus.
Plus, painting the pan before adding the parchment is not only important to draw the focus from the lumbago. It also facilitates the rolling of the dough that occurs when the resurrected dough is first inserted into the pan. This flip the ear both sides of the dough in fragrance olive oil, and if the parchment bar inside the pan was not secured with the pan spray, you would run the risk of lifting the parchment along with the dough. In addition to creating a messy dough and parchment tangle, this would also ruin your dough and seriously affect its elevation (and those large characteristic bubbles at the bottom).
John Sherman
Or take another example: let's say I'm baking a layer celebration cake, like ours Classic birthday cakeWhere we call on the cake pan fats, the addition of parchment rounds, and then paint those rounds before adding the purpose of your cake. This cake is for a special occasion, and you want a cake that is not only beautiful but also structurally sound, too. It is worth a few extra seconds to ensure that your layers come out of the pan and not climb the parchment, so you can avoid accumulating and freezing a cake that has lost pieces – which not only makes dubious structural integrity, but can also cause unsaturated decline, bulbs, or rest on your finished cake.
So do you truly Should the grease of your pan and then your parchment? For the highest likelihood of success when baking, the answer is eventually “yes”.
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Photo covered by John Sherman.
