Professional baking mat small perforated

Professional baking mat perforated small

A high-quality baking mat can be used to bake various treats. For example, it serves as a substitute for baking paper and brings some important advantages. The perforation allows hot air and moisture to circulate. This also makes the bottoms of your baked goods nice and crispy. In addition, the mats are very easy to clean and can be used again and again. The baking mat is also used in confectioneries, so it is too large for a typical home oven. However, it can be easily cut in half, so you even have two high-quality professional baking mats.

Professional baking mat perforated - Application

To bake perfect choux or éclairs, first prepare choux pastry. This is toasted and then filled into a piping bag with a 10 mm hole nozzle. Then pipe rolls of the same length or small dots directly onto the baking mat. You can also pipe some choux and pipe the rest of the mixture as a border on a round puff pastry base. This way you can create a delicious St. Honoré cake.

To give nut rolls, filled croissants and puff pastries a crispy base, a professional baking mat can also be used as a base. This way you can replace baking paper, for example. Place the finished pockets, croissants, croissants and rolls directly on the baking mat and brush them with a little egg or milk if necessary.

For an optimal baking result, place the baking mat with the goodies on a perforated tray or grid and put it in the preheated oven. Depending on the pastry, add a small bowl or tray of water so that steam develops. Before the end of the baking time, however, the steam should be let out and the water removed.

The pastries can then be cooled on the mat and then enjoyed. Depending on how dirty it is, the mat can just be shaken out a little or briefly rinsed and dried. In this way, you will succeed in making perfect profiteroles, éclairs, puff pastry pockets, cream puffs and filled peaks and rolls.