The pan release, in itself, is not exactly a recipe, but I decided to put it on the blog anyway because it’s a very useful mixture.
We prepare it, put it in the refrigerator, and if we store it well in a tightly sealed jar, it will keep for a long time.
It’s really useful to brush on pans, where we will pour the mixtures of our cakes, but especially useful when we need to replace the classic butter and flour base, especially with bundt pans, when creating the central film is always a hassle.
Then if we need to fill small molds, our release will surely make the process cleaner and faster.
So write down this little trick and use it as a non-stick base on our pans and molds in general.
If you make this recipe, or others on my blog, feel free to send me a picture of your recipe, if you like, I’ll put it on my Facebook page in your name.
Approx. 1175 Kcal total
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making Pan Release
- 2.4 fl oz vegetable oil
- 3.5 oz butter
- 0.4 cup all-purpose flour
Preparation of Pan Release
I blend everything with an immersion blender to avoid any lumps that can form with the flour.
Place the vegetable oil, softened butter, and flour in a tall glass and blend with an immersion blender until you get a nice smooth and thick cream.
Put everything in a jar, seal it well, and refrigerate.
The cream obtained can be spread on various baking pans with a pastry brush.
