A springform pan is essential for making cheesecakes, soft top pies, perfect cakes and moist sponges. Thanks to the special design, this shape allows you to easily remove delicate cakes without damaging them. But it is not at all necessary to have such a baking dish, even if the recipe specifies a springform pan. In your kitchen, most likely, there is something to replace the springform pan.
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Baking paper: how to use?
Baking paper is used not only to prevent biscuits and cookies from sticking to the baking sheet - its benefits extend much beyond baking confectionery products.
- On this paper it is very convenient to roll out baked goods from thin dough (for example, rolls), and then transfer them to a baking sheet so that fragile products do not tear. However, it is better to bake them on paper too.
- Paper keeps kitchen utensils clean, saving cooking time.
- Baking paper is great for heating food in the microwave.
- If you apply a beautiful pattern to paper and then cut it out, the resulting stencil can be used to decorate cakes and pastries by sprinkling the holes on the template with grated chocolate, coconut, nuts or cocoa powder.
- It is convenient to decorate the surface of confectionery with cream using rolls of baking paper.
- Baking paper is indispensable for food packaging.
- When freezing, food can be placed on sheets of paper so that they can be easily separated from each other later.
Which side should you wrap the foil when baking?
Even experienced chefs rarely think about which side to wrap the foil when baking: matte or shiny. Indeed, the procedure is unlikely to be much different. Will the taste of the dish change? It makes sense to figure out this mystery.
The foil has different gloss levels on both sides due to the technical features of its production. A special apparatus - a roller rolls out an aluminum sheet on one side only. The result is that this side is perfectly polished and has a shine, while the other side remains just as matte.
The taste and cooking time of the dish are not affected at all by which side is chosen. This fact is confirmed by physics: in the oven there are no rays that could be reflected from the more shiny side and thereby make the dish better. The heat flows don’t care at all which side the ingredients are wrapped in; they will already heat the mass to the desired temperature set by the mode.
The only thing a cook needs to pay attention to is the way the food is wrapped. You need to wrap them well in foil so that there is less air inside. Then they will cook faster and will delight you with the taste.
It is important to pay attention to the side only when purchasing non-stick foil. Then you should read the instructions and find the mark that will indicate the desired side.
How to make a baking dish from foil with your own hands?
You can make a foil mold with your own hands, but such a product will not always pass the strength test.
A homemade mold of large diameter made from one layer of foil will be unstable, which means it can fail at the most important moment. You can make it more stable by using several layers of foil. But such a design will turn out to be bulky, and achieving a round shape will be quite difficult.
DIY small-diameter foil molds are suitable for baking small pies or muffins.
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No additional accessories
If the dough is not capricious, then you can bake it on a baking sheet without using special tools. You just need to grease the surface with butter or margarine. You should not use this technique for meringues or macarons, because without paper they will burn. But the method will be indispensable for pies, casseroles, and biscuits.
Semolina will help reduce the risk of confectionery products burning. You just need to sprinkle it on an oiled baking sheet. Cereals can be replaced with breadcrumbs. Wheat flour will also work. You can grind dry bread or crackers. Baking is done in a non-stick frying pan. It does not require special coatings; you just need to grease the bottom and sides with butter. This technology allows you to get excellent results.
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Serve the cake directly in the pan
Before you abandon your chosen recipe or buy a special springform pan, consider whether you need to remove the cake from the pan at all. If you don’t want to post a photo of your baked goods on social networks or treat your guests to a birthday cake, serve the cake directly in the pan. Often taste is much more important than presentation.
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Line a regular pan with parchment paper.
Any baking dish of the same diameter will work well as a springform replacement. You just need to line the one-piece pan with parchment paper in advance, additionally laying strips of parchment paper crosswise along the bottom. Then removing the finished pie from the mold will be just as easy and neat. For example, curd cheesecake with boiled condensed milk was baked in this way.
Bake the cake in a silicone mold
If your cake can be flipped to remove from the pan, then you can use a silicone pan instead of a springform pan. Silicone molds are a real salvation, because they make it very easy to carefully remove the finished baked goods. And their diversity is simply amazing.
These pans are not well suited for cheesecakes, but are a good substitute for springform pans for baking stronger pies. Be sure to grease the pan well and sprinkle with flour to make removing your baked goods even easier.
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Prepare the pie in a disposable foil pan
Disposable aluminum foil pans are ideal for more than just when you're taking your cake to a party. The fact that they are disposable is what makes them an excellent replacement for springform pans. Once the cake has cooled, you can simply cut off the sides of the aluminum pan to reveal the cake in all its glory. To make it even easier, chill the pie in the refrigerator first. Then run a sharp knife around the edges of the pan before cutting off the foil.
So, a disposable foil pan works like a springform pan, but you don't have to buy (and store) another kitchen utensil. The aluminum form also benefits if you plan to give your cake as a gift or take it to an event. In this case, you don't have to worry about getting your form back.
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Types of baking foil
When choosing an option in a store, the cook rarely pays attention to the fact that there are different types of baking foil. It differs primarily in the length of the roll and the thickness of the sheet. Manufacturers also rarely indicate the latter indicator on packaging. This is a big omission, because it is the thickness that affects the process and cooking time of the dish.
It is important to know that the principle “the thicker the sheet of foil, the better” is wrong. High-quality foil is thin but durable. This allows the cook to swirl the dish well. This cannot be done with a thick sheet.
There are also those options that can come into contact with acid, and those who will not tolerate this proximity. There is also baking foil with a honeycomb structure. In appearance, it has small divisions - honeycombs. Manufacturers claim that such a surface will allow you to prepare what you want faster and with better taste. But those chefs who have tried this type of foil claim that its properties are identical to regular foil.
There is also foil with maximum and minimum gloss. This indicator can only be identified when the material is purchased and deployed at home.
The cost also varies due to the listed differences between different types of products.
How to make a baking dish from a plastic bottle?
Sometimes you can come across advice that you can simply make a baking dish yourself from an ordinary plastic bottle. But you cannot put the cake in this form in the oven: the plastic will immediately begin to melt, and you will have to throw away the baked goods.
This homemade form can be useful when preparing mousse cakes or pies without baking. However, it is worth remembering that it is recommended to fasten such forms with metal staples, which can oxidize when interacting with certain products.
Do they need to be lubricated with oil?
Parchment paper is not greased for baking high-fat products, but additional greasing will be required for cooking low-fat and low-fat products. Paper has less grease-repellent properties than parchment, and to avoid products sticking to it, it should be lubricated.
For baking low-fat products, grease parchment paper
