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Lining a cake pan

Lining a cake pan
For: To make easier the unmoulding of génoise, savoy biscuits, etc...
Time: 5 minutes
Difficulty:
Published on : 27 Mar. 2014
Author: Chef Philippe
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Ingredients for To make easier the unmoulding of génoise, savoy biscuits, etc...:

  • Clarified butter
  • flour

Method for Lining a cake pan:

1

Prepare the ingredients and ustensils.

2

Butter the pan bottom.

3

Do not forget the sides !!!

4

Leave the butter to set a few minutes in the fridge. Add the flour.

5

Spread the flour all over the surface.

6

Don't forget the sides!!!

7

Watch your fingers, they mustn't touch the sides of the pan anymore.

8

Flip the pan and give it a small punch on the counter to get rid of the excess flour.

9

Keep refrigerated until you need it.

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