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Bars and brownies are baked in shallow pans,
the most common sizes of which are 9 by 13 by 2 inches and
8 by 8 by 2 inches. The slightly more esoteric 9 by 9 by
2 inch pan is also used and can be found in many kitchenware
stores. For particularly moist results, look out
for baking trays that feature a double thickness of aluminum
with a pocket of air between the layers.
It is best to use sturdy baking trays made of shiny aluminum. Use nonstick pans for easier cleanup if you prefer, but follow the recipe directions for greasing or lining the pan nonetheless.
Muffin tins have deep indentations in them that can be used to bake breakfast muffins, teatime cupcakes or mini savory pies.
They should be lined with paper cups or heavily greased so that the end products can be turned out easily.
Flat baking sheets are for drop cookies such as the everyman favorite chocolate chip variety and for cookies that are baked in loaf form, such as biscotti and Mandelbrot. |
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Again, shiny aluminum is preferred as the sheets fashioned from black steel absorb heat quickly and facilitate burning. You may use nonstick sheets if you wish, but like the other baking trays, you must still grease or line them as directed in recipes.
If you enjoy baking but space is a luxury, then invest in double-duty baking trays. These are basically muffin tins but with a flat bottom instead of an indented one. Just flip the bottom up and you have an instant cookie sheet or shallow pan!
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