Join this channel to get early video access and more: https://www.youtube.com/@alchenny/join Silly little sneaky links: All in one place: clickme.alchenny.com Inquiries: [email protected] Equipment: Camera: https://amzn.to/3pC9vvg Microphone: https://amzn.to/44OR7yk
ADVERTISEMENT
I am preparing for pastry culinary school this is intuitive baking advice.
Thx so much for this vid. Every time I make a cake it always becomes a hassle Bc it breaks into half’s or thirds 😢
That was a little too fast to see how you did it
Every time that I've ever baked a cake, NEVER used parchment paper. Just greased it well and dusted with AP flour. Works just as great
Literally everyone knows this lol
you are so pretty
you don't have to go to french pastry school to know this trick
Me learning about this in chemistry lab then tried applying the method in baking since then. XD
Not to confuse with '' mettre une cartouche ''🌚
I thought everyone did this 😭
I just trace the pan on parchment paper and cut it out. Super easy.
If you are going to demould the cake while its hot, it will surely break into crumbs.
I have been doing this for a long time but I never knew that you could measure the cartouche from the outside. How do you measure it against the pan and how many times do you fold it?
And if after cutting it into a triangle, you hold the paper and cut small triangles into the sides, about 4 or 5 on each side but a little shifted so they aren't facing each other directly, you've got steamer parchment paper lol
That’s general knowledge
You can learn that from any certified baking school in wherever country you live in...
Flour and butter
Doesn't everyone already do this??
Grease the pan with butter and coat with flour.. That's what my mom and dad does🫴
I learned that from about a hundred YouTube videos.