Many people are still wondering why bakers always use baking racks. So, why is that the case? Actually, it’s pretty simple but sensible, too. If you put a hot pan with a newly baked goodie in it on just the countertop or table, the air will not be able to circulate at the bottom of the pan. What this means for bakers is over-baking because the heat in the pan will continue to bake the food inside it.
If you are not a new baker or perhaps you own a new bakery in town, you most likely know that most recipes for cakes, cookies, and muffins specifically instruct you to place hot pans onto baking racks to cool them for a certain amount of time. The recipe will not directly and clearly specify this if it is not that important. That is allowing the freshly baked products to cool properly to avoid them getting soggy. Once the required time for cooling is achieved, only then you can transfer the baked goodies into its container or final packaging.
It is also crucial to know that there is a proper way to transfer the baked goods from the pan to the rack itself, depending on what specific baked item you have. If you are transferring cookies from the pan to baking racks, you can just use a spatula that can help keep the cookies intact. If you are transferring cupcakes and muffins, it may need some knife to loosen them a bit from the pan. You may use your fingers if that is possible to move the goodies.
Finally, if you are moving cakes, it can be quite tricky. But most bakers suggest inverting the rack onto the top of the pan if that’s possible. Then flip them together in a manner that the cake transfers to the rack simultaneously. If this is not your forte, then you can simply look for two spatulas and do the extra careful lifting of the cake, making sure it does not break.
댓글