tray bakes. Line tins?

jasmine33

I never used to line my tins but several new recipes ( namely flapjack and cereal seed type bars ) tell you to line them.

When I do this, I leave the baking to cool completely then mark it and score all round the edge of the tin, turn it upside down and find the top layer comes out but leaves the bottom half of the baking in the tin. Or , once I have marked it and scored round, I try to ease the first bit out but find it just cracks up.

I must add that I grease the greaseproof when I put it in the tin. Do you think it would be better not to line them? Help. This is so frustrating and wasteful.

seraphina

I never line a traybake tin. However I do have a non-stick one. Once they're ready, I mark them out and just prise out the first one any old how - that's the cook's treat:rotfl:Once you've got one out, it's much easier to get a pallet knife/spatula/fish slice under the remaining ones so they come out easier. I wouldn't dare flipping the whole lot over - I can just imagine the mess I would make!

beautiful_ravens

I dont line a tray bake either especially not flapjacks, cos IF the greaseproof gets stuck, its such a pain to get off, but in the bare tray you can get a pallete knife under them and chip them out. I always grease mine with cooking oil, even though its a non stick tray.

jcr16

i use non stick tin and i always line everything. unless i make a bakewell.

i spray the base of the tin with a spray oil just to hold the greaseproof. then i cut the greeseproof to the right size and lay it in. i've never had any prob's with it coming out in two parts or the food sticking to the greaseproof.

deborah64

I use baking parchment, i don't grease it and nothing sticks to it, i buy mine from Wilkinsons, it looks like greaseproof paper but is ten times better

serena

I do line the traybake tins with baking parchment, and it doesn't stick. I never turn them out, just ice them (in the case of cakes) or cut them for flapjacks in the tin. I cover the whole tin with foil over the top to keep them fresh.
Lifting the long side of the parchment, and edging the whole cake forward, it is much easier to break off the individual slices (easier to do than explain!).

Patchwork_Quilt

I always use non-stick baking paper, which you can buy in Asda. It is a complete life-saver for flapjack and as you can imagine, nothing is left in the tin. Then, I give it a quick wipe and reuse it next time.

Cutting the flapjack and loosening it while it is warm seems to help.

The same is true for tray bakes. In fact, I use nonstick baking paper for loads of things. I would definitely recommend it.

If you want to be more eco-friendly, I think Lakeland do reuseable non-stick liners that are a bit more sturdy.

McKneff

Patchwork_Quilt wrote: »

I always use non-stick baking paper, which you can buy in Asda. It is a complete life-saver for flapjack and as you can imagine, nothing is left in the tin. Then, I give it a quick wipe and reuse it next time.

Cutting the flapjack and loosening it while it is warm seems to help.

The same is true for tray bakes. In fact, I use nonstick baking paper for loads of things. I would definitely recommend it.

If you want to be more eco-friendly, I think Lakeland do reuseable non-stick liners that are a bit more sturdy.

I have found reusable non-stik liners in £1. shop, dont know how much they are at Lakeland but they are brilliant and last for ages

jcr16

sorry i don't use greaseproof it is baking paper. i thought it was but just looked and it isn't. looks the same tho. i get mine in tesco. a 10m roll i think is around £1. however i bought mine ages ago when they sold it off for 30p a roll and i got stacks of it. down to last 1 now tho.

jcr16

i have a reusuable non-stick liner from lakeland . cost just under £4 i think. it is amazing. i didn't believe it would work, but i tried it and i love it.i am def gonna buy another .

smithyjules

Patchwork_Quilt wrote: »

I always use non-stick baking paper, which you can buy in Asda. It is a complete life-saver for flapjack and as you can imagine, nothing is left in the tin. Then, I give it a quick wipe and reuse it next time.

Cutting the flapjack and loosening it while it is warm seems to help.

The same is true for tray bakes. In fact, I use nonstick baking paper for loads of things. I would definitely recommend it.

If you want to be more eco-friendly, I think Lakeland do reuseable non-stick liners that are a bit more sturdy.

I second the wipe and re-use method.I use mine time and time again for twinks hob nobs etc and just brush any residue off with kitchen paper. Baking parchment/paper IS more expensive than greaseproof but well worth it if you can keep re-using it and not throwing half of your precious baking away or picking bits of greasproof off!!