How to Line baking Trays

Baking trays comes in different styles and shapes. Not only that it comes in different materials too. Aluminium, metal, foil, silicone and Teflon (non stick) are some of them. Still I prefer to line them with baking papers and also with butter and flour.

Lining baking trays gives an easy lift for a cake , loaf or a slice. It prevents holding to a tray as well as cracking the end product.

There are several ways of lining a baking tray.

  1. covering with butter completely and then put flour in and cover the whole tray. This is an old method but it works well.
  2. Lining with baking paper is the second method.
  3. Spraying the non stick pans is another way.

I have done a video on this due to the requests of the beginners and hope that it will give them an idea.Below I have attached all the pictures and the video  as an easy guide.

The video on how to line baking trays

Different styles of baking trays……………………

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Take butter to two fingers or use a brush. I still prefer cold butter for lining as it holds well.

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After add flour to the tray and cover the butter with flour………….

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This is the oldest but very good method of lining baking trays.

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After flouring take the excess flour out……………..

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Just tap the tray on the bench and it will release the extra flour.

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So its ready for baking………

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When you line trays try adding butter or oil spray on to the tray for the baking paper to hold. Even the water will do the job…………………

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Mark the base as a guidance and insert the baking paper.

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Cut the baking papers as required and I have given clear instructions on my YouTube video…………………….

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So the different styles of trays needed different ways of lining……………..

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Self Raising Flour and Cake Flour from scratch (Make your own)

When I do a recipe I always call for the self raising flour for cakes and cookies. So I know in some countries  you are unable to find the self raising flour. If you have to go through a recipe which calls for cake flour try doing it in this way. Both will work like a charm.

Adding baking powder and salt to plain flour  is really simple and easy. Make a big batch and keep for cakes or multiply the amounts and do for the recipe calls for self raising flour.

Commercially we use cake flour for baking. It gives a soft texture to the cakes . So use this simple method with corn flour to get the same texture as in shop bought cakes. I know you will love these two methods that will save your money and time too.

[youtube https://www.youtube.com/watch?v=QMNWBZRTxPQ&w=560&h=315]

 Ingredients

For the self raising Flour

  • 1 cup plain flour
  • 11/2 tsp baking powder
  • 1/4 tsp salt.

Method

  1. Add 1 cup plain flour and 11/2 tsp baking powder with 1/4 tsp baking powder in to a sifter. Sift all together 3 times to bowl and the self raising flour is ready.

Ingredients

For the cake flour

  • 1 cup flour
  • 2 tbsp. corn flour

Method

  1. Put one cup of flour in to a mixing bowl and take 2 tablespoons of flour out. Add 2 table of corn flour in to the flour. Sift 3 times. So the cake flour is ready.

Basic Conversion Charts For Baking Cup to Grams

Flour

  1.  Cup Flour           =   140g
  2. 3/4 cup flour        =   105 g
  3. 11/2 cup                   =  70g
  4. 1/4 cup flour= 35 g

Sugar

  1. 2 tblsp sugar=25g
  2. 1/4cup Sugar=50g
  3. 1/3cup sugar= 67g
  4. 1/2 cup sugar=100g
  5. 2/3cup sugar=134g
  6. 3/4cup sugar=150g
  7. 1cup sugar=200g

Brown Sugar

  1. 1/4cup Brown Sugar = 55g
  2. 1/3 cup Brown Sugar = 73g
  3. 1/2Cup Brown Sugar = 110g
  4. 1 Cup brown Sugar = 220g

Honey/ Syrup/Treacle

  1. 2 Tblsp = 43g
  2. 1/4 cup = 85g
  3. 1/3 Cup =113g
  4. 1/2 cup = 170g
  5. 2/3cup = 227g
  6. 3/4cup = 255g
  7. 1 cup = 340g

Bread Flour

  1. 1/4  Cup Bread flour = 34g
  2. 1/3cup Bread flour = 45g
  3. 1/2 Cup Bread flour = 68g
  4. 1 Cup Bread flour = 136g

All purpose (Plain Flour)

  1. 1/8 cup Plain flour (2 tbsp) =16g
  2. 1/4 cup Plain flour =32g
  3. 1/3 cup Plain flour =43g
  4. 1/2 cup Plain flour = 64g
  5. 2/3 cup Plain flour = 85g
  6. 3/4 cup Plain flour = 96g
  7. 1 cup Plain flour  =128 g

Icing Sugar/ Confectionary Sugar/ Powdered Sugar

  • 1/8 c Icing Sugar  (2 tbsp) =16g
  • 1/4 cup Icing Sugar = 32g
  • 1/3 cup Icing Sugar  = 43g
  • 1/2 cup Icing Sugar = 64g
  • 2/3 cup Icing Sugar = 85g
  • 3/4 cup Icing Sugar = 96g
  • 1 cup Icing Sugar  =128 g

Rolled Oats

1/4 cup Rolled oats = 21 g
1/3 cup rolled Oats =  28 g
1/2 cup rolled oats =  43 g
1 cup  rolled Oats = 85 g

Butter

1/4 cup of Butter = 57 grams
1/3 cup of Butter  = 76 grams
1/2 cup of Butter  = 113 grams
1 cup of Butter  = 227 grams

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