Baking beautiful pastries is a very fulfilling thing in itself, but if the baked desserts are damaged due to the difficulty of demolding, it is not very pleasant.

　　 Xiaobian found some tips today, guys come and try!

　　The anti-sticking treatment of the mold is a basic work required to do a lot of pastry. But now many people are experiencing demoulding problems, so it is necessary to mention them separately.

　　Whether we make cakes, pies, toasts and other pastries, we need baking molds more or less. Molds include metal molds, silicone molds, paper molds (such as muffin paper cups) and so on. Metal molds are divided into anti-stick molds and non-stick molds, so they need to be discussed separately.

　　Paper molds are generally disposable. After they are baked, they can be eaten by tearing them apart, so no special treatment is required.

　 　Silicone molds generally have anti-stick properties. When using a mold with anti-sticking function to bake pastry, it is generally not necessary to take special anti-sticking measures. After the pastry is baked, it will be easily separated from the mold. But sometimes, using certain fancy molds, hoping that the cakes and other works we bake can maintain a very good pattern, and a thin layer of butter is still applied to the mold to make it better anti-sticking. This is why we recommend applying a thin layer of butter on the silicone madeleine molds when we make Madeleine cakes.

　　 If the mold itself does not have anti-sticking function, the mold needs to be processed before baking the pastry. Under normal circumstances, you can follow the steps below:

　　 1. After the butter is heated and melted into a liquid state, use a brush to dip the butter on the inner wall of the mold (or directly apply the softened butter on the inner wall of the mold by hand).

　　2. Sprinkle some dry flour on the buttered mold.

　　3. Shake the mold gently to make the flour stick to the inner wall of the mold evenly.

　　 4. Pour out the excess flour, and the mold is processed.

　　 When performing anti-sticking treatment, there are several issues that need attention:

　　 1. If the butter is replaced with vegetable oil, it will also have anti-sticking function, but it is not as good as butter. Flour can also not be sprinkled, such as baking a butter cake, the sticking of the mold itself is not serious, so just spread a layer of butter on the mold to prevent sticking. Generally speaking, the anti-adhesion effects of these anti-adhesion methods are arranged from good to bad as follows: butter + flour> butter only> vegetable oil only.

　　2. The anti-sticking measures are the same regardless of whether it is a large or small mold. The picture below shows a small buttered pudding mold, and a larger round cake pan with butter and flour.

　　3. Some types of cakes cannot take anti-sticking measures, such as chiffon cakes. The cake needs to rely on the adhesion of the mold to fully expand during the baking process. Generally, the varieties that can not take anti-sticking measures will have special instructions in the formula.

　　4. To bake those desserts with a smooth appearance (such as various puddings), the mold only needs to be spread with butter, and there is no need to sprinkle flour, otherwise it will affect the appearance of the dessert.

　　5. Melaleuca pastry desserts will ooze more butter during the production process, and they will not stick to the mold after they are baked, so no anti-sticking measures can be taken.

　　 Finally, let's talk about demoulding.

　　 As long as the anti-sticking effect is good, general pastries can be easily taken out of the mold after baking.

　　Chiffon cakes did not take anti-sticking measures. When unmolding, use a knife to make a circle against the inner wall of the cake mold to separate the mold from the cake, and then lift the cake from the bottom of the live bottom mold to take out the cake (if If it is a solid bottom mold, you can put a piece of oiled paper on the bottom of the mold, and pour the cake out after the cake is separated from the mold wall).