Flour In The Pan: When And Why

Greasing and flouring a pan is a crucial step in the baking process. It ensures that the finished product doesn't stick to the sides of the pan, creating a non-stick layer. This technique involves coating the pan with a greasing agent, such as butter or shortening, and then adding a dusting of flour to create a barrier between the grease and the cake batter. While it may seem unnecessary, especially for non-stick pans, it can make a significant difference in the outcome of your baked goods.

Greasing the pan first

Greasing the pan is the first step in 99.99% of baked recipes. It is a necessary step to prevent your bakes from sticking to the pan. The best way to grease a pan is to follow the recipe. If the recipe calls for a specific way to grease the pan, that is the best way to do it.

You can use butter, vegetable shortening, or vegetable oil to grease the pan. Use a pastry brush, a folded paper towel, or a new, unused paintbrush to apply the grease. Make sure the grease covers the entire inside of the pan, including the corners.

Once the pan is completely greased, you can add flour to it. The purpose of adding flour to a greased pan is to prevent the oils of the butter from seeping into the cake and to allow the butter to release from the pan more easily. The flour also provides a second barrier between the baked good and the pan.

To add flour to a greased pan, add about a teaspoon of flour to the pan. Then, with the pan bottom parallel to the kitchen counter, gently shake the pan back and forth to evenly distribute the flour. To flour the sides of the pan, tilt the pan up on its side and gently tap it with your palm. Continue turning and tapping the pan until each side is covered with flour. Finally, invert the pan over a sink or trash can and tap out any excess flour.

Flouring a pan for chocolate cakes

Flouring a pan is a crucial step in the cake-making process to ensure the cake's clean release, flawless appearance, and desirable crumb, texture, and crust. Here's a detailed guide specifically for flouring a pan for chocolate cakes:

Clean and Dry the Pan:

Before you begin, ensure that your cake pan is clean and dry. It's best to use a metal pan instead of glass or ceramic for even baking.

Grease the Pan:

Greasing the pan is an essential step before flouring. You can use softened butter or vegetable shortening. Avoid using thick lumps or streaks of grease, as they can cause excess flour buildup and leave residue on your cake. Use your fingertips, a soft pastry brush, or a folded paper towel to evenly coat the inside of the pan with grease. Make sure there are no bare spots, especially in the corners.

Flour the Pan:

Now, it's time to flour the pan. If you're making a chocolate cake, it's best to use unsweetened cocoa powder instead of all-purpose flour to avoid a white film on the outside of your chocolate cake. Gently shake the pan to evenly distribute the cocoa powder, and then tap out the excess. Alternatively, you can make a cake "goop" by mixing equal parts vegetable shortening, flour, and vegetable oil. Paint this mixture onto your pan with a pastry brush for a more even coating.

Tap Out Excess Flour or Goop:

After flouring or applying the goop, turn the pan upside down over the sink and gently tap out any excess. This ensures that your cake doesn't have a thick crust or excess flour buildup.

Pour in the Batter and Bake:

Once your pan is prepared, you can pour in your chocolate cake batter and bake according to your recipe's instructions.

Cool and Release the Cake:

After baking, allow your cake to cool for about 10 minutes in the pan before removing it. This helps the cake set and makes it easier to handle. Then, carefully remove the cake from the pan and let it cool completely before frosting or serving.

By following these steps, you'll be well on your way to creating delicious, beautifully released chocolate cakes that your family and friends will surely enjoy!

Flouring a pan for caramelisation

To flour a pan for caramelisation, start by greasing the pan with butter, shortening or cooking spray. This will create a non-stick base layer. Butter will give a richer flavour and a golden brown exterior, while shortening is flavourless and will result in a lighter crust.

Next, add a thin layer of flour to the pan. Use the same type of flour that the recipe calls for to avoid altering the taste or composition of the batter. For chocolate cakes or baked goods, use cocoa powder instead of flour to avoid a white residue. Sprinkle 1-2 tablespoons of flour or cocoa powder into the pan, tilting and tapping the pan to ensure it is evenly coated. Finally, gently tap out any excess flour into the sink or trash.

Now your pan is ready for the batter! This technique will ensure your cake slides out of the pan with ease and prevents a thick, dry crust from forming.

Flouring a bundt pan

A bundt pan is a type of cake pan with a distinctive ring-shaped design. The shape allows for cakes to be baked with an intricate pattern on the outside, but this intricate design can also make it hard to remove the cake from the pan.

How to Flour a Bundt Pan

Firstly, it's important to note that some sources suggest not using flour at all when preparing a bundt pan. Flour can create a dry layer of "gunk" on the cake's surface, and it can also increase sticking and create a patchy appearance or a gummy exterior. Instead, you can use a non-stick spray, sugar, cocoa powder, or almond flour.

However, if you do want to use flour, the following method is recommended:

• Grease all the nooks and crannies inside the cake pan with solid fat, such as vegetable shortening, lard, or melted butter. Avoid using cooking spray, cooking oil, or butter, as these won't adhere firmly to the sides and may run down.
• Sprinkle fine breadcrumbs or plain flour into the greased cake pan, grasping the mold with both hands and filling its inner surface with breadcrumbs in a circular motion. Make sure the central tube is completely coated.
• Lightly tap the edge of the pan on the counter to remove excess breadcrumbs.
• Turn the pan upside down and tap out any excess flour.

Tips for Baking with a Bundt Pan

• Use a good-quality pan that is in good shape.
• Grease the pan right before you fill it.
• Loosen the edges of the cake with a table knife or thin heatproof spatula before you attempt to remove it from the pan.
• Allow the cake to cool before removing it from the pan. A hot cake is more delicate and more likely to fall apart.

Using parchment paper

Parchment paper is a handy tool to have in your kitchen for baking and cooking. It acts as a barrier between your food and the pan, ensuring your baked goods don't stick to the pan and making it easier to remove them once they're cooked.

Cutting the Parchment Paper

Cut the parchment paper to fit the bottom of your pan, with some extra hanging over the sides. If you're using a round cake tin, cut a circle for the bottom and grease or butter the sides as you usually would. For a baking tray, cut two pieces of parchment paper in opposite directions so that all edges are covered.

Preparing the Pan

Spray non-stick cooking spray directly onto the bottom and sides of the pan. This will help the parchment paper stick to the pan and prevent the batter from leaking between the paper and the pan. Place the parchment paper on top, and you can spray the top of the paper as well, although it's not necessary as the batter usually doesn't stick to the paper.

Baking with Parchment Paper

Parchment paper is great for baking brownies, cakes, and cookies. Simply pour the batter on top of the parchment paper, and once it's done cooking, lift the paper out of the pan to easily remove your baked goods.

You can also use parchment paper to decorate baked goods. Lay them out on the paper before drizzling sauces or sprinkles, and then throw away the paper when you're done.

Cooking with Parchment Paper

Parchment paper isn't just for baking! You can use it when cooking meats, fish, and vegetables. Line your baking sheet or pan with parchment paper before placing your food on it. This will make cleanup easier and prevent sticking, especially when cooking fish with the skin on.

You can also use parchment paper to make a steaming pouch for vegetables. Fold and cut the paper into a heart shape, place your veggies in the middle, and roll up the edges to create a seal. Place the pouch on a baking sheet and bake as usual.

Frequently asked questions