How to line a rectangular baking dish so the biscuit doesn't stick or wrinkle. Show me how confectioners do it

To easily remove the finished biscuit from the rectangular shape, it is usually lined with parchment for baking. I used to always do this, but it turned out shikos-nakos and biscuits and cupcakes came out with uneven edges, as the paper wrinkled and created creases.

To avoid this, I began to smear the form with oil - the paper stuck to the form and the irregularities disappeared. But after baking, such a dish should be thoroughly washed. I didn't like that.

Therefore, I have become less likely to bake rectangular baked goods. But I recently found a way that helped me deal with this problem. I spied it from Japanese confectioners. They are incredibly pedantic and always try to bake perfectly even biscuits, even in rectangular forms.

Thanks to this method, the biscuit can be easily removed from the mold. Nothing burns or sticks and the most important thing for me is that the form remains almost clean. To wash it, just wipe it with a wet sponge.

It was difficult for me to make a text description for this instruction, so I tried to take as many photos as possible to make it easier to navigate. So that the article does not consist only of some photos, I have collected some in the gallery - scroll to the side to see.

instagram viewer

Step-by-step instructions on how to cover a rectangular or square shape with baking paper

I cut a piece of baking paper.

I attach the form to the paper. I fold the parchment along the bottom edge of the form (along the wide side) and fold the sheet along the intended fold line. I repeat from the other side.

Now I do the same on the short sides of the form.

My advice is to immediately iron the folds along the length of the paper.

The intermediate stage looks like this. I got a rectangle inside, the size of which matches the bottom of my shape.

Now I fold the corners of the paper in half to get this oblique line (bisector).

I cut the paper along oblique lines to the corners of the rectangle.

I put the parchment in the mold and distribute it so that all the corners look outward and adjoin the walls of the mold, and do not cut into the dough.

The pan is now ready for baking. After baking the dessert, it can be easily removed from the mold.

Did you know about this method of lining rectangular shapes?

Want to get a selection of recipes and helpful tips every week? Thensubscribeonweekly email newsletter!