Step 1
To prepare a universal emulsion for lubricating baking forms, we will need only three ingredients: stomped fat, vegetable oil and wheat flour.
Step 2
We put in any convenient container culinary fat at room temperature (it is necessary that it is not liquid and not hard, but soft) and pour the wheat flour of any grade.
Step 3
Pour a refined vegetable oil there.
Step 4
Now we beat everything with a fork, a whisk or a mixer for several minutes to get a completely homogeneous, smooth and air mass of white color (there may be a slightly noticeable cream tint).
Step 5
Actually, this is all — the emulsion is completely ready. We pour it into a suitable container with a lid and put it in the refrigerator. We use it as necessary. At this stage (immediately after cooking), the emulsion has a fairly liquid consistency — like low -fat sour cream.
Step 6
A few hours later, in the refrigerator, it will thicken and keep her shape. In the texture, it resembles a delicate souffle, which at room temperature (especially in contact with hands) instantly begins to melt.
Step 7
If you have not tried to prepare such an emulsion, I strongly recommend. This is a real lifesaver, thanks to which ready-made homemade pastries will not just leave the mold without problems, but practically jump out by itself. By the way, to lubricate one shape for baking bread, for example, a teaspoon of emulsion is enough, so such a workpiece is enough for you for a long time.
