Easiest way to instantly improve your baking: use the right type of baking pan.
The wrong pan may result in loaves that sink, brownies that never cook through the center, or burned edges. Investing in the right equipment will definitely pay off in the long run.
I recommend you start using a metal pan and ditch the glass pans.
If you’ve ever ended up with under-baked, gummy, or sunken brownies or banana bread, it may have been because you baked in a glass pan. Glass pans take much longer to conduct heat than metal pans. Not to mention, glass is heavier and more fragile. I use metal, specifically aluminum, 90% of the time!
If all you have is a glass pan, here’s what to do: try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter.
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