What is blind baking?

Blind baking is a process by which the pastry, usually cake bark, bakes before adding any type of filling or other ingredients. This is usually done to complicate pastries or to care the crust for use with a cake filling that requires only a short baking time or no baking at all. The bark is placed in a cake pan or similar baking pan and is baked either partially or completely, then allowed to cool and used to complete the bowl. Blind baking is required in a number of different types of recipes and is quite easy. Different types of pastry will require different ingredients and processes to make the dough formed, and proper handling and preparation will depend on the recipe. Once the dough is ready, it should be placed in a suitable oven baking dish. Most recipes suggest temperature and time requirements, as well as food, it is suitable for use in blind baking, but for generic cake bark should be placed in a cake pan.

This is the easiest way to reach the dough to the desired size, turn the dough or rolling pin to distribute the dough evenly in all directions. Once the dough is the right thickness and size to fill the inside of the cake pelvis, it should be folded once in half, then half the repetitive direction to form a quarter of the circle. This can be easily picked up and placed inside the pan, with the tip of the fourth circle in the center of the pelvis and developed, and then set to fill the pan.

Blind baking is then usually done with a certain type of filling to make the dough correctly during baking. Some recipes also recommend cooling the dough in the freezer for about half an hour to help him keep the shape during blind baking. The pasty should be covered inside with a parchment or wax paper, and then it is covered with something that weighs the dough down. While paking weights consisting of long chains of metal beads are toAvailable for this purpose, dried rice, beans or lentils will work well.

The bark can then be baked for a certain period of time, at a temperature marked with a recipe. The general guideline is to bake about 400 ° F (about 204 ° C) for about 20 minutes. The lower part of the dough or bark may need to be stabbed several times with a fork to release the built steam, and longer blind baking may be required for complete baking of the dough. If the bark is baked for a short time with the filling inside, the outer bark should be covered with aluminum foil or bakery shield to prevent burning.