Yihao Classroom
Are you still struggling with demolding?
Baking beautiful pastries is very rewarding, but it's less enjoyable if the baked goods are damaged due to difficulty in removing them from the mold.
I've found some little methods today, everyone, come and try them!
Non-stick treatment of molds is a basic step required for many pastries. However, many people encounter problems with demolding, so it's necessary to mention it separately.
No matter whether we are making cakes, pies, toasts, and other pastries, we will more or less need to use baking molds. Molds include metal molds, silicone molds, and paper molds (such as muffin cups). Metal molds are further divided into non-stick molds and non-non-stick molds, so they need to be discussed separately.
Paper molds are generally disposable. After baking, they can be torn open and eaten, so no special treatment is needed.
Silicone molds generally have non-stick properties. When using molds with non-stick functions to bake pastries, special non-stick measures are generally not needed, and the pastries will easily separate from the mold after baking. However, sometimes, when using some fancy molds, we hope that the cakes and other works we bake can maintain very good patterns, so we will apply a thin layer of butter to the mold to make its non-stick properties better. This is also why we recommend applying a thin layer of butter to the silicone madeleine mold when making madeleine cakes.
If the mold itself does not have a non-stick function, it needs to be treated before baking pastries. Generally, the following steps can be followed:
1. After the butter is heated and melted into a liquid state, use a brush to dip the butter and brush it on the inner wall of the mold (or directly apply the softened butter to the inner wall of the mold with your hands).
2. Sprinkle some dry flour in the mold that has been brushed with butter.
3. Gently shake the mold to make the flour evenly stick to the inner wall of the mold.
4. Pour out the excess flour, and the mold is ready.
There are several points to note when performing non-stick treatment:
1. If butter is replaced with vegetable oil, it also has a non-stick function, but the non-stick property is not as good as butter. Flour can also be omitted. For example, when baking butter cakes, the mold adhesion is not serious, so it is enough to apply a layer of butter to the mold. Generally speaking, the non-stick effect of these methods is ranked from best to worst as follows: butter + flour > butter only > vegetable oil only.
2. The non-stick measures are the same for both large and small molds. The picture below shows a small pudding mold coated with butter, and a larger cake round mold coated with butter and sprinkled with flour.
3. Some types of cakes cannot use non-stick measures, such as chiffon cakes, which need to rely on the adhesion of the mold to fully expand during baking. Generally, varieties that cannot use non-stick measures will have special instructions in the recipe.
4. For desserts with a relatively smooth appearance (such as various puddings), the mold only needs to be coated with butter, and flour does not need to be sprinkled, otherwise it will affect the appearance of the dessert.
5. For mille-feuille pastries, a lot of butter will seep out during the production process, and they will basically not stick to the mold after baking, so no non-stick measures are needed.
Finally, let's talk about demolding.
As long as the non-stick effect is good, most pastries are easy to take out of the mold after baking.
For chiffon cakes without non-stick measures, when demolding, use a knife to cut along the inner wall of the cake mold, separating the mold and the cake, then lift it up from the bottom of the loose-bottom mold, and the cake will come out (if it is a fixed-bottom mold, you can place a piece of oil paper at the bottom of the mold, and after separating the cake from the mold wall, pour it out).
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