Please Release Me

Is it just me who doesn't quite have the patience for baking tin prep? Since being a kid, my heart would sink at the words "grease and line your tin". Ugh! Faff! This might surprise you because I'm quite the faffer sometimes!

It never seemed to matter whether I greased, floured, lined, or did all three followed by a witch's spell and tribal dance; I could guarantee you that a crucial piece of my bake would be stuck to the bottom for eternity!


So there must be a way to line a baking tin and get your entire bake at the end of it!

Fear not! There is! And it's so easy to make! Bake release is a simple recipe of three ingredients that you can store in a jar for months and, the best bit, not a crumb is left behind! Well, maybe some crumbs but not a third of the cake and your will to live. It's vegan friendly and can be gluten-free too!

You simply need equal measures of plain flour (or gluten-free plain flour), vegetable fat (I use Trex), and vegetable oil.



I used my trusty £8 hand mixer to mix the flour and the vegetable fat. I then added the oil and mixed it again until I had a smooth paste, and then I decanted it to a Kilner jar, but any secure jar will do. Store in a cool and dark space. It will last for three months in a cupboard and six months in the fridge.




When it's time to bake, coat your baking tin using a brush or some kitchen roll with the bake release spread. If you find the mixture has split when you next go to use it, don't worry, it just needs a quick stir - it's still perfectly safe to use.


I've had great results so far, so I felt it was the perfect thing to share for my first blog! I hope it works as well for you as it has for me!



 


Recipe for Bake Release

Prep Time: 5 Minutes

150 grams Plain Flour (or gluten-free)

150 grams Vegetable Fat

150 ml Vegetable Oil

Instructions

  1. Mix the flour and the vegetable fat to form breadcrumbs

  2. Add the vegetable oil and mix using an electric hand mixer or a balloon whisk.

  3. Decant to an airtight jar and store in a dark and cool place. It will last for three months in a cupboard and six months in the fridge.

I hope you have the same success as me with this nifty little trick. Of course, I can't promise it will work for everything, but I've had good results so far. Let me know!




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