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The parchment paper edge trick my mother-in-law swore by
She cuts it about half an inch past the pan rim so you can grip it without burning your knuckles on the hot metal, and after 3 batches of cinnamon rolls last Sunday I finally see the point. My own method of folding it under just made everything slide around, so has anyone else adopted this or do you use some other grip system for heavy loaves?
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johnb9510d ago
Wait does that trick actually work with wet batters or just doughs?
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