Cleaning baking trays and baking molds

Cleaning baking trays, batter, cakes, pies. Baking baking trays and baking tins are very environmentally friendly and easy to use. Greaseproof paper should be cleaned. The cleaning effect can be supported by occasional rubbing with table salt. If a crust of fruit cake sticks to baking trays, it can be easily removed if the trays are placed outside or in a damp room for one night. To prevent rust on some baking trays, they should be greased after cleaning. Baking tins and baking trays made of tinplate with little soiling are cleaned with soapy water. Heavier soiling can be removed with a mixture of whiting chalk and ammonia.

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Rinse well

Then rinse all baking trays well with clear water. A mixture of water and baking soda left in the baking tray overnight can provide excellent cleaning results. Even stubborn dirt can be removed. Soda or baking soda have also proven their worth here. Soda has numerous other uses in the home. Whether in the kitchen, in the bathroom, when washing clothes or even in the garden and for health care, baking soda is versatile

Shortening: If you use pork or mutton fat instead of margarine for baking, the baked goods will be nice and crumbly.

Baking powder: Baking powder is always mixed with a leftover flour at the end and added to the dough. It must always be kept in a closed box.

Puff Pastry: One teaspoon to one tablespoon of vinegar is added to self-made puff pastry, depending on the portion. This makes it easier to leaf through. In order for the puff pastry to rise well when baking, put a cup of water in the tube.

Baking trays and baking molds Tips and information

Leaves and shortcrust pastry frozen: After a short thawing time, this dough can be used immediately to make various types of pastry. Since it can be stored in the freezer for a long time, baking leaves or shortcrust pastry pockets is a quick and easy task.

Sheet cake: Rolled out cake with little topping (e.g. sugar cake) should be pricked several times with a fork before baking. The cake pierced in this way cannot bulge.

Yeast yeast dough

Storing yeast: Yeast residues will last if they are wrapped in a damp cloth and stored in a cool place.

Let the yeast dough rise: Yeast dough in baking trays is always successful if you don't put it in a warm place but let it rise in cold water. I want to explain the principle on a 500 g cake. Crumble 10 g of yeast into a cup of warm milk while adding a little sugar. 200 g margarine are melted.

The yeast with the milk, the margarine and three eggs are mixed together. Then gradually add enough flour to this mixture until a firm dough is formed, the resulting dough ball is placed in a bowl with cold water. After about 10 minutes it will come off the bottom of the bowl and swim. The longer the dough stays in the water, the looser the yeast cake will be. On a floured surface, 70 g of sugar are kneaded into the dough. Now it can be placed on a tray or in a mold and baked off immediately.

Testing yeast: Yeast that has been stored for a long time is placed in warm water to test its leavening ability. If it goes up, it can still be used.

There is a large number of ready-to-bake cakes and cake flours in various flavors on the market. Since they already contain the essential ingredients, they significantly reduce the time required to prepare finished cakes. If cakes or pies are baked in a gas oven, after two thirds of the baking time you slide a baking sheet into the rack under the cake. This makes cakes and tarts nice and brown on top without burning on the bottom.

cakes and pies

Overturn cake: If the cake does not come off the mold, it is held for a short time over a gas flame or other heat source. This makes the pastry easy to remove from the bottom.

Chop the almonds and nuts: if almonds or nuts are chopped up on the kitchen board, they will not jump away so easily if you sprinkle them with a little flour or sugar beforehand.

Poppy cake or cake: You will get a juicy poppy seed cake if you add some grated rusks to the poppy seed mixture.

Shortcrust: Cake bases made from shortcrust pastry do not harden or break when cut if only the egg yolk is used to make the dough.

Quark cake: After baking, remove the top layer of the quark cake from the edge of the sheet immediately with a knife. If you leave the cake in the oven with the oven door open, it will not collapse so easily.

Raisins and sultanas: Raisins and sultanas do not sink in the dough during baking if they are rolled in flour beforehand.

A pinch of salt (about 5 g for 500 g flour) is just as important for the dough as the other ingredients. This only emphasizes the sweet taste of the baked goods. Milk that has already been acidified is excellent for baking because it supports the effect of the leavening agent. A mirror-smooth chocolate glaze is obtained on pies or cakes if the pastry is pushed into the lukewarm oven for a short time after being coated. The cake will rise evenly during baking if the edge of the cake tin is not greased. The cake gets a flat surface if the ring is loosened immediately after baking, the cake is thrown onto a board and the base is weighted down a little until it cools down.

To prevent cakes from collapsing, they must not be baked at too high a heat. Otherwise the outer part will harden quickly and the inside will remain raw. The tube is heated before baking. Baking takes place at medium heat. Treated this way, the cake will be baked well and will not collapse when you take it out. Immediately put the cake on a sieve and let it stand in the kitchen until it cools down. This means that no major temperature fluctuations can occur.

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