Of course, if your mold is non-stick, you must pad it with oiled paper or tin foil, but the cost is too high. Or use silica gel pad, specially baked high-temperature silica gel pad, which has better anti-sticking effect than oil paper and can be used many times. You can also buy oilcloth, and this can also be used many times.
Extended data:
process
In the baking process, products generally go through several stages: rapid expansion, mature setting, skin coloring and internal baking.
1, rapid expansion: the gas inside the product expands when heated, and the product volume increases rapidly.
2. Mature setting: Due to protein solidification and starch gelatinization, the product structure is set and basically mature.
3. Skin coloring: The skin is formed due to the high surface temperature, and the color of the skin is gradually deepened due to the caramelization and Maillard reactions of sugar, but the inside of the product may still be wet and sticky.
4. Internal baking: With the penetration of heat and further evaporation of water, the internal tissue of the product will be baked to the best degree, without sticking and drying, and the skin color and hardness are appropriate.
Do not open the oven door in the first two stages of baking, so as not to affect the stiffness, setting and volume expansion of the product. After entering the third stage, we should pay attention to the color of skin and bottom, and adjust the surface fire and bottom fire appropriately when necessary to prevent the color from being too dark or even burnt.
Reference link: Baidu Encyclopedia-West Point