Grease baking molds faster and more economically
No matter whether you grease your baking tin with a brush, paper kitchen towel or hand:
It is quicker and more economical (that is, with less margarine / butter) if you put the mold SHORT in the warming up oven.
The shape becomes warm, which causes the fat to melt on contact, spreads more easily and is thinner. In addition, it dissolves better from brush and co, so that you not only used for greasing less but also lands less in the trash.
I know that some also use oil for greasing or advise to let the margarine melt in the mold in the oven. But: I think margarine or butter (also in the molten state) adheres much better to the metal walls of the baking molds. In addition, I sometimes got too much in the form of oil and then had "puddles" in the corners and palms.
In the method I have described above, there really only remains fat where I smear it and only as much as it melts in the short time it passes, no "drop" too much.
Incidentally, I use baking paper for plates and the bottom of springform.
