When we make a cake. So, in Spain and anywhere in the world, many are usually many Spread base and sides with butter, oils or flour Hope it will not be lost.
However, that is what all these people are unknown Doing it will negatively affect the final decisionDid not grow enough to leave a cake, and with a setting Sticky and less fluffy. All of this has been explained by its social networks by Andrea Fraga, Professional Postra and Contents.
Migration
According to Frah’s post on Instagram, one of a secrets High and fluffy cake It has it Let the dough stick to the sides of the axis During your cooking in the oven.
Therefore, if they are rubbed with butter, oil or flour, the mixture will lose the support point that is needed to grow equally. If the edges of the free axis are left, failed to catch the cakeLosing consistency and ending with less height and less ventilated structure.
To prove it, the Bastry War released a post showing the difference between two biscuits on its profile: One is baked in the mold and the other. The result is obvious, with the first lowest and thicker and dry outdoor overlap, the second will look more and more To a more ventilated crush.
However, Yes, the mold site is to sort with baking paper Thus the cake does not stick down and out of trouble.
How to shake cake without breaking
Building a cake properly is supermitting To get your correct result It is intact.
Therefore, Fraka advises to do this in two ways depending on the type of recipe. If the cake is It’s fluffy and light, most appropriate Unload it when it is removed from the ovenWhen it is still hot, it is not fully tightened. To do this, you have to pass through A silicone spatula Or plastic with the edges of it, but be careful not to scratch the molds.
Rather, if a cake was made It is best to wait for about 10 minutes before you can calculate it. During this time, the smashing solution will be solved, and when it comes out, the cake does not break it. To help him get out without any problems, he can attack the axis on the desk.
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