Bakers face a common challenge: preventing their baked goods from sticking to pans. The choice of grease—be it butter, oil, shortening, spray, or parchment—depends largely on the recipe and desired flavor. Butter enhances taste and provides a tender texture, but can add moisture leading to sticking. Conversely, shortening forms a stronger barrier against sticking, as it contains no water. Both require careful application to ensure an even coating, crucial for successful baking and easy release of the finished product.
When choosing a fat for greasing pans, consider the recipe, as the flavor of the grease can slightly affect your baked good.
Butter is a popular choice due to its flavor and ability to create a caramelized crust, but use sparingly to avoid moisture-related sticking.
Shortening is preferred by many bakers as it provides a better barrier with no water, preventing sticking, and has a higher melting temperature.
For both butter and shortening, ensure a light, even layer is applied to every inch of the pan to prevent sticking.
Collection
[
|
...
]