RAHASIA PEMILIHAN LOYANG, AWET & TAHAN LAMA, #SecretFromChef | Part 2

Summary

In this video, the host shares essential tips on using baking pans for successful cake making. Key advice includes opting for thick aluminum pans over thin ones, properly seasoning new pans, and avoiding unnecessary buttering and flouring of pans. The video also explains the importance of using the right pan for different types of cakes, such as high pans for heavy dough cakes and short pans for sponge cakes. Additionally, special tips are provided for chiffon and steam-bake pans to prevent common baking issues like deflation. Overall, these practical tips help bakers avoid common mistakes and improve their baking results.

Takeaways

• 😀 Always choose thick baking pans over thin ones. Thick pans are more durable and help ensure even baking.
• 😀 Never wash a baking pan with soap, especially aluminum pans. Use hot water and let it dry naturally to preserve the pan's quality.
• 😀 When you buy a new baking pan, bake it at a high temperature (200-250°C) for at least one hour to season it for future use.
• 😀 Do not brush the sides of the pan with butter or flour. This is unnecessary and can cause unwanted texture issues like dry edges or a sinking cake.
• 😀 For heavy dough cakes, like fruit cakes and brownies, use a high baking pan and bake at a lower temperature (160°C) for a longer time.
• 😀 When using a chiffon pan, do not brush it with butter. The cake will stick and should be flipped once cooled to avoid deflation.
• 😀 When using short baking pans (4 cm height), you can brush the bottom with butter, as the baking time is shorter, making it easier to release the cake.
• 😀 Steam bake pans, which are typically 5-7 cm high, should not have connectors. This ensures water does not leak and causes the cake to fail.
• 😀 For steam-baked cakes like Japanese Cotton Cake, use pans without connectors to allow the cake to expand and remain smooth.
• 😀 After seasoning a new pan by baking it at high temperatures, it no longer needs to be brushed with butter or flour before each use.
• 😀 Proper care of your baking pans, including avoiding soap and brushing, will lead to better cake texture and fewer failures in your baking.

Q & A

Why is it important to use thick baking pans instead of thin ones?

Thick baking pans are more durable and heat evenly, while thin pans can become warped over time and affect the baking results.

Can you wash baking pans with soap?

It is not recommended to wash baking pans, especially aluminum ones, with soap. Instead, use hot water to soak and dry them. Soap can cause the pan to become thinner over time.

What should you do when you first buy a new baking pan?

When you first purchase a new baking pan, wash it with hot water or soap, dry it, and then bake it at 200°C or 250°C for an hour to prepare it for future use.

What happens if you brush the sides of a baking pan with butter or shortening?

Brushing the sides can cause the cake to rise unevenly, resulting in the cake falling inward after baking, with a dry edge and soft, undercooked center.

Should you brush the sides of a high baking pan with butter?

No, brushing the sides of a high baking pan is unnecessary. Only the bottom should be greased, and if desired, use parchment paper for extra assurance.

What is the importance of the baking temperature for heavy dough cakes?

Heavy dough cakes, such as fruit cakes or brownies, require lower temperatures (around 160°C) for a longer time to prevent over-browning on the outside while ensuring the inside is fully cooked.

What is the recommended baking time for a heavy dough cake in a high pan?

For heavy dough cakes, the recommended baking time is at least 45 minutes, and sometimes over an hour, depending on the cake. For Lapis Legit, it may take up to 2.5 to 3 hours.

What is the proper treatment for a chiffon pan?

A chiffon pan should not be brushed with butter or washed with soap. Instead, let it cool completely after baking, and avoid removing the cake while it is still hot to prevent deflation.

What makes a short baking pan different from a high baking pan?

A short baking pan (around 4 cm high) is used for cakes that bake quickly, like sponge cakes, and can be greased with butter. The height of the pan affects how the cake rises and bakes.

What is the purpose of a non-connector baking pan for steam baking?

A non-connector baking pan is designed for steam baking, particularly for cakes like Japanese cotton cakes. It prevents water leakage during the steaming process, ensuring even and smooth baking.