Baking is a meticulous process. Even one mistake can alter the end product, making it unpleasant when you eat it.
While there are numerous steps to baking deserts, the first one is to grease and flour the pan. By doing this, you can remove your cake from the pan with ease.
This is because the cake won’t stick to the bottom or sides of the pan.
As a result, the cake won’t break, and the shape will be intact. Here’s a step-by-step process on how to grease and flour a pan the right way.
Step 1. Select a Clean Plan
The very first thing you must do is select a clean pan for baking.
Make sure that there are no remnants from the last dessert stuck to the pan. Once the pan is washed and clean, use a paper towel to dry it thoroughly.
Step 2. Select Shortening or Butter to Grease Your Pan
There are two excellent options that you can use to grease your pan before baking.
You can either use shortening or butter for this purpose.
Shortening, in the case of baking, refers to margarine. However, shortening is otherwise any form of hardened fat at room temperature.
Butter Improves the Color and Shortening Is Flavorless
What you must keep in mind is that shortening is flavorless. In addition to that, it probably won’t cause the cake batter to become brown.
Butter, however, does impart a bit of its flavor to the batter. Also, because butter is generally rich, it will help in making the cake batter golden brown.
Avoid Vegetable Oils for Greasing
You should avoid vegetable oil or oil-based sprays for this purpose at all costs. Heat causes oil to harden into a glaze.
As a result, it can become difficult to remove the cake from the pan when it’s done baking.
Step 3. Prepare the Shortening or Butter for Application
If you’re planning to use shortening to grease your pan, let it sit out for a few minutes. This way, it will get softer and easy to apply.
Once the wait is over, use a pastry brush and scoop up some of it.
The size of the shortening on the brush should cover about half of the brush. This amount should be enough for this process.
However, if it’s not, then keep the shortening close by. Shortening is best for greasing the pan when you don’t want additional flavors to your mix.
Butter Sticks Don’t Need a Pastry Brush for Application
If you decide to use butter instead, you won’t need a pastry brush. All you must do is use a complete stick of butter.
Remove the packaging so that all sides are covered but one. This way, you can hold it in your hands and apply it directly to the pan.
You also won’t have to worry about getting your hands greasy. Using butter to grease your pan is a good option if you want a richer and smoother pan lining.
Step 4. Apply the Shortening or Butter to the Pan
Once you’ve gotten the shortening or butter ready, it’s time for application. When using the pastry brush, make sure to spread a thin layer of the shortening on the pan.
Cover both the bottom and sides of the pan. This way, the baked cake won’t stick to any surface.
Make Sure the Greasing Agent Is Applied Evenly
You must also ensure that the layer of shortening is nice and even. Even out any chunks that may linger on the pan.
Also, look for any holes in the layer and cover them up evenly. An uncovered spot can harm the end product, so it’s best to be careful.
When applying the shortening to the sides of the pan, keep the pan on its side. Keep rotating the pan so that you cover all of the sides evenly.
Keep the same points in mind if you’re applying butter instead of shortening. However, you’ll have to be extra careful when applying the butter directly to the pan.
Considering you’re using the entire stick, there’s a higher possibility of uneven application. Pick up any chunks that you may see on the pan if you can’t distribute it properly.
After this, your baking pan should be greased. Now all that’s left is to apply the flour to the pan.
Step 5. Keep Some Flour for The Pan Ready
Your next step is to keep some flour for the pan ready. It’s best to use the same type of flour you used in the cake recipe.
This way, there will be consistency in the flavor. If you’re out of that flour, you can use another one, but the result won’t be as good.
So, make sure that you have extra flour before you start adding it to the recipe.
Use Cocoa Powder Instead for Chocolate-Flavored Baked Goods
If you’re baking a chocolate-flavored dessert, you can use cocoa powder instead of flour.
This way, you can give your dessert an extra bit of bitterness to counteract the sweetness in the recipe.
Also, flour may leave white residue on the end product. As a result, this may ruin the overall presentation that you’re going for.
The cocoa powder may alter the taste significantly if you’re not careful. So, if you want to avoid that, mix a bit of flour into the cocoa powder.
Flour is tasteless. So, it will soften some of the cocoa powder’s bitterness.
Step 6. Apply the Flour or Cocoa Powder to the Pan
Pinch some of the flour or cocoa powder between your fingers and sprinkle it evenly onto the pan.
You will need about one to two tablespoons for the entire pan.
Apply Flour to the Bottom of the Pan First
Start with the bottom of the pan first. Make sure to distribute the powder evenly before you move on to the sides.
Lift and shake the pan so that the bottom of the pan is completely covered. Make sure to tilt the pan from various angles to distribute the powder evenly. Once that’s done, move on to the sides.
Tilt the pan on its side and gently tap it. This way, the flour and cocoa powder will fall on to sides.
Now, gently shake the pan so you can distribute the flour on the sides. Turn the pan 90 degrees when you finish one side, and repeat the process.
Remove the Excess Flour from the Pan
After you complete the flouring process, you must remove the excess. Hold the pan over the sink or garbage and turn it upside down.
Gently tap the bottom and sides of the pan to allow the excess to fall. The rest of the flour will stick to the pan because of the butter or shortening.
Empty the Excess Flour in a Second Pan
If you’re using more than one pan, then empty the excess flour in the second pan. If you need more flour for the second pan, add it and repeat the process discussed above.
With that said, make sure to grease both pans before applying the flour. This way, you’ll be able to save time and, hence, work more efficiently.
The purpose of applying the flour to the pan is to prevent the batter from sticking. The flour and the butter act as a strong barrier between the pan and the baked food.
Use Parchment Paper if Your Recipe Requires It
You must also note that some recipes require parchment paper for this purpose. So, when using parchment paper, place it after the grease and flour.
Placing it before won’t allow it to stay secure on the pan. Also, parchment paper is designed to prevent sticking. So, you don’t have to apply grease or flour over it.
Step 7. Add the Batter to the Pan
The last step of this process is to add the batter to the pan. Hold the bowl with the batter above the pan and gently pour it.
Pour the batter in the center of the pan. This way, you can prevent it from getting on to the sides of the pan.
If some does get on the sides, use a paper towel to remove it. If you don’t remove it, that part will harden and will make it harder to clean the pan.
As a last touch, lift the pan and gently slam it on your kitchen countertop. This way, pockets of trapped air will be released, allowing for a more even cook.
Last Few Words
Greasing and adding flour to a baking pan can be more effective than a non-stick oil spray. However, to make the most of this process, you must go over this process correctly.
Therefore, you must follow each step discussed above on how to grease and flour a pan. Doing so will ensure that your baked good doesn’t stick to the pan.
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