home › Horoscopes › What can baking paper do and how to use it correctly? Parchment or baking paper is a type of paper used for baking bakery and confectionery products.

What can baking paper do and how to use it correctly? Parchment or baking paper is a type of paper used for baking bakery and confectionery products.

One of the necessary ingredients in baking recipes along with butter, flour, sugar and eggs is baking paper. It is recommended to lay it on a baking sheet, roll out the dough, put pastries on it, and also cover the baked product with it. But what is this paper?
Paper for baking or baking- it is durable, moisture resistant, impregnated with a special lubricant, to which nothing sticks. It is made from porous base filter paper by treatment with 50% sulfuric acid, after which it is forcibly dried. Thanks to this, it becomes moisture and fat resistant, without changing its properties even with prolonged exposure to high temperatures.
Baking parchment withstands temperatures up to 215 - 232 degrees Celsius. It is better to use it in a conventional oven or convection oven, but not when roasting, grilling or toaster, otherwise it will turn brown, crumble, or may even catch fire. Above this temperature, the parchment will deteriorate and turn dark brown. Both sides of the parchment are the same, that is, it does not matter which side to put it on the baking sheet.
One of the great benefits of baking paper is the “non-stick effect”, so it eliminates the need for greasing pastries before baking. Baking will be removed easily, without sticking and dirt. By the way, most likely you will not even need to wash the baking sheet after baking! baking paper can be used several times, especially when making cookies, etc. When laying paper on a baking sheet, it's a good idea to oil the baking sheet itself, as a little oil will help the parchment stick to it, which means the dough won't land on the baking sheet when you fill it.
This paper can be used to decorate cakes and pastries: form it into a cone, cut off the tip and fill with icing. You can also cut out stencil shapes, put on the cake, pour out the powdered sugar and remove the paper.
Below are 8 ways to use:
1. The main purpose of using baking paper is to preserve the shape of the product by significantly reducing the likelihood of dough sticking to the baking sheet. This function is relevant not only for hot dishes, but also for cold confectionery products, such as tiramisu or cheesecakes.
2. Baking parchment is the magic wand of every housewife! To prepare thin brittle cookies without difficulty and nerves, you only need to use parchment. Cookies do not crumble, do not break, easily removed from the pan.
In addition, you can cook not only pastries, but also pizza, pasta, meat, fish, chicken, etc. in it.
3. To avoid mess and stain the minimum amount of dishes during cooking, use a sheet of paper to mix dry ingredients such as flour, baking powder, soda, salt, and then pour it all into a bowl.
4. Use parchment paper to separate leftovers such as chicken breasts, pizza leftovers, pancakes, buns for later storage. The same method is suitable for freezing food.
5. Artfully wrap pastries: Paper makes a great substitute for gift wrapping paper. It looks simple and elegant. Tie with ribbon after wrapping.
6. The easiest way to cook something simple and healthy is to bake fish or meat in baking parchment. First, place vegetables, meat on paper, drizzle with oil, sprinkle with spices, wrap tightly and bake. Again, no need to wash anything after cooking.
7. Waiting for friends with children for dinner? Cut out large napkins from baking paper and place under the plates. Forget about how messy kids are, just throw away paper napkins after dinner is over.
8. Instead of paper towels, cover the dishes in the microwave with baking paper to reduce splatter. Your microwave will thank you!
Those who have already cooked with parchment for baking know that it is very inconvenient to spread the dough on it at the same time and hold it so that it does not twist. Here are 3 ways to straighten parchment and make your cooking process easier:
1. Remove the magnets from the refrigerator and place them in the corners of the lined paper. Don't forget to put them back before baking!
2. Cut the paper and place between the baking sheets until the next culinary masterpiece. By the time the paper is needed, it will straighten out under the pressure of the pan and be ready to use.
3. Rolling out the dough between two sheets of paper is a good way to prevent the dough from sticking to the rolling pin, but the constant slipping of the paper is annoying. Sprinkle water on the paper next time. It will become moist, stick to the dough, and it will become easier to roll it out.
In addition to the above, you can think of another 1000 and one way to use paper in the kitchen, since this thing is really necessary for both the most experienced and qualified chefs and ordinary housewives. You can buy from us paper of excellent quality at very low wholesale prices.

Many housewives have long forgotten that pastries can stick to a mold or a baking sheet, and all thanks to modern devices - silicone and non-stick molds. But you can't always use them. Sometimes you need to bake cookies, casseroles or rolls on the usual. And then, in order to avoid burning and sticking of the dough to the metal sheet, use special paper or parchment for baking. From this article you will learn how to use it and what paper is better to buy.

How to use baking paper?

As you already understood, the main advantage of using baking paper is getting rid of the need to wash a dirty baking sheet. However, baking paper also has other, no less significant advantages. In particular, it is very convenient to cut pies on it without fear of scratching the dishes. Paper is very relevant in the preparation of cheesecakes, tiramisu and other similar products: it helps to maintain the integrity and beautiful appearance of such a dessert. And many housewives roll out the dough directly on paper so that there is no risk of tearing thin cakes when transferred to a baking sheet.

Baking paper is used not only in the oven, but also in the microwave. It is absolutely safe, because when heated it does not emit any toxic substances. Also, baking paper can be used in a slow cooker. Usually this technique is used to make it easier to remove biscuits and other pastries from the bowl.

And, of course, you can line a baking sheet with paper for baking a wide variety of products - sweet pastries and meat pies, cold confectionery and hot casseroles. But for baking products that release a lot of juice, it is not recommended to use paper: it will inevitably get wet.

Many, by the way, are interested in: is baking paper lubricated with oil? Experienced chefs answer this way: some types of paper just need to be lubricated with margarine, butter or vegetable oil, while others do not need it. It depends not only on the type of dough, but also on the type of paper.

Types of baking paper

Baking paper or, as it is also called, baking paper is different:

The thinnest (and, as a rule, cheap) resembles drawing tracing paper. It is white and transparent. Such paper is easily soaked, and at high temperature it can crumble into pieces, which are very difficult to separate from the bottom of the confectionery. Tracing paper is suitable for shortbread and yeast dough, but for muffins and biscuits it is better not to use it (or grease it well).
Parchment paper is distinguished by a brown tint - it is denser and smoother. It is more resistant to both high temperatures and moisture. For baking dough, which contains a lot of vegetable fats in its composition, it is not necessary to grease the parchment.
Silicone, which has recently become very popular, has also found application in the manufacture of baking paper. The thinnest layer of silicone, which is coated on some types of paper, helps to easily separate the paper from the baked products. In addition, such paper does not need lubrication, does not allow moisture to pass through and practically does not absorb fat. Silicone coated paper can even be reused.
The professional baking paper used in bakeries these days is coated with a thicker layer of silicone and is sold in single sheets rather than rolls.
And, finally, on sale there is tracing paper and parchment, which are lined with figured forms. Paper molds for cupcakes are especially widespread.

Before buying, pay attention to the recommendations for use and the composition. The manufacturer indicates this on the packaging: there is a disposable one - made of cellulose, and for repeated use - with silicone impregnation.
If you bought paper intended only for baking, you should not bake vegetables, meat or fish in it. It will get wet, tear, and the product will stick - and you will have to separate it in a plate.
Thick reusable baking paper is equally good for baking various dishes, as well as for baking. But this does not mean that after baking fish or meat, you can cook cookies, pizza or cakes on it.
Indispensable when rolling out thin cakes. Some types of shortcrust pastry can only be rolled out between two layers of baking paper.

Which baking paper to choose?

Thin and fragile Baking paper can be called several different materials. The least durable (and cheapest) is thin tracing paper. Translucent, thin, easy to soak and stick to biscuits and cakes with little fat. Another drawback of tracing paper is that with prolonged baking, it can become brittle and even crumble. It is suitable for yeasty, shortbread and cold confectionery products such as cheesecakes based on biscuit crumbs mixed with butter. It is recommended to grease it.
Dense and durable The next in strength is ordinary parchment, similar to packaging. This is a smooth parchment paper for baking, often brown, impregnated with a solution of sulfuric acid and because of this it has become more durable, plastic, resistant to moisture and high temperatures. Does not change its properties at different temperatures and absorbs fat relatively well. Perfect for baking pastries with a high fat content. If parchment is used for baking low-fat dough, it must be greased with oil.
Universal The most popular option is baking parchment paper with a thin silicone coating, which lags best on finished products, including biscuits, does not absorb moisture, absorbs little fat and needs additional lubrication. It can be used for baking any kind of dough, and for everything except biscuits, repeatedly. Meat, poultry and fish dishes are usually baked in it. There is a variety that can withstand temperatures up to 250-300 ° C and is intended for baking production.
Silicone A separate, expensive option is baking paper with a double-sided silicone coating that forms air chambers and a three-dimensional baking structure. It has a thicker layer of silicone. Usually brown in color and sold in sheets.

How to use baking paper

There are many options for paper envelopes for baking dishes. We offer the most popular - proven practices over the years.

Put a square of paper on the table, place the products in the center. Raise the two opposite ends, connect, tuck and secure with skewers, do the same with the remaining two.
Cut out a rectangle, place food on one side, cover the other. Connect the edges and twist tightly.
Cut out two circles from baking paper. Put products on one, cover with a second circle. Connect the edges and, tucking them 2-3 times, twist tightly and pinch. This option is good because when serving on a plate, the top circle of paper is easily removed.

How to replace baking paper

There are also paper molds for cakes and other dough products: they are usually placed in metal or ceramic molds so that they do not have to be washed, and baking at a high oven temperature does not blur, but retains the desired appearance. In addition, small cupcakes and muffins in a bright paper wrapper can be served on the table - beautiful and convenient.

Please note that forms for baking Easter cakes, muffins, shortcakes and rolls are inexpensive and are sold in the household departments of supermarkets. 9 common baking mistakes
In addition to baking in such forms, you can cook fish and meat rolls from minced meat, casseroles.

Mini pizzas with caramelized onions

Quantity

12 pizzas

Time

50 minutes

Ingredients

200 g ready-made frozen pizza dough
100 g mozzarella
3 large onions (peeled, thinly sliced)
100 g ketchup or other tomato sauce
2 tbsp. l. butter and olive oil
1 st. l. Sahara

1. Fry the onion in circles on both sides in a mixture of oils. Pepper, salt, sprinkle with sugar.

2. Cut out 12 circles from the rolled out dough, place them on a baking sheet lined with baking paper. Grease the dough with tomato sauce, put a slice of onion, a slice of mozzarella.

3. Preheat oven to 200°C, bake pizzas for 10-15 minutes. Serve hot.

Advice: Mini pizzas are good with cheese, capers and olives, or with toasted bacon and pickled cucumber.

The guests are on the doorstep, the recipe for a delicious pie or cookie is in store, but suddenly the hostess discovers that the supply of special baking paper has run out. There is no time to buy a new one. What is a substitute for parchment paper for baking? If the hostess is young, then it will not be long to be confused and upset. But there is nothing to worry about, there is always an opportunity to find an alternative to culinary parchment. Especially when you consider that it has been used for baking relatively recently. Let's figure it out in order.

We use tracing paper

Tracing paper, used for drawings and patterns in the sewing business, resembles something in quality parchment for baking, but it is thinner. It's fine as a replacement. This is convenient for those housewives who love not only to cook, but also to sew. Before use, both the baking sheet and the tracing paper are usually well lubricated with oil. The disadvantages of tracing paper are:

sticks to the bottom of the product;
becomes brittle, crumbles, can char at high temperatures in the oven.

However, tracing paper is suitable for baking shortbread, cheesecake, products with a high oil content in the dough.

Foil works too

Many novice cooks ask on the forums - is foil suitable for baking in the oven instead of parchment paper? In cooking, foil is more often used for baking fish, vegetables, meat, keeping the juiciness of the products well. She can also replace baking paper. The foil is lubricated with oil before use.

Disadvantage: Metallized base increases surface temperature. If you miss a certain moment, then baking can burn. Therefore, for the preparation of cookies, pies and biscuits, it is used only occasionally.

Silicone technology

Products made of silicone, a modern, practical, versatile material, are gaining more and more popularity, finding more and more applications. Many housewives already have in the kitchen and have become favorites:

silicone-coated parchment;

Silicone molds for cakes, cookies, bread do not need to be lubricated, baking in them does not burn, products are easily removed. They are easy to wash, but they can darken from the inside. Before filling with dough, the silicone mold must be placed on a baking sheet or other stable surface, removed from the oven together with the baking sheet so that the products do not fall out and deform.

Silicone-coated parchment can withstand oven temperatures up to 300˚ C. It can be used 7-10 times. Baking does not burn, the products on it do not dry out, they are easily separated from the surface. Such a substrate is well suited for meringue, biscuit, cake layers.

Silicone mats are versatile. Some have special markings for rolling and cutting dough. They can replace parchment paper when baking, lining a form or baking sheet. Such a substrate can withstand high temperatures well. The only limitation is that you cannot cut on a hot mat.

A common drawback of all silicone assistants is a rather high cost.

Office and writing paper - a compromise option

In extreme cases, if the above substitutes for parchment paper were not found, use ordinary office paper, soaking it well with oil. In addition to it, you can also use writing paper, although today it is less common than office paper. Printer paper is denser than writing paper, less likely to ignite in the oven.

This exit is suitable for students and office workers, they always have such paper at hand. However, many professionals believe that such a replacement is unsuccessful. The product sticks to such paper, can be deformed, lose its shape, burn.

For several years now, many housewives have been using paper baking dishes that have appeared on sale. They make finished products more elegant, they can replace traditional baking paper.

Or maybe just grease the sheet?

When making casseroles, shortbread cookies, apple pie, it is perfectly acceptable to simply grease a sheet or baking sheet with butter, sprinkle with flour, and shake off the excess. Breadcrumbs can be used instead of flour. Forms with Teflon coating, lubricated with oil will also prevent pastries from burning, sticking to the sides and bottom of the form.

Advice! You should not use this method when baking meringues and macaroons: they will stick to the baking sheet.

improvised means

The inventiveness of our women, their practicality have long been noticed and appreciated. Here are a few improvised tools that experienced housewives use instead of baking paper:

cut parchment bag from under the flour (white side to baking);
wrappers from packs of butter without foil;
subparchment, which is used in the packaging of confectionery;
clean notebook sheets soaked in oil.

When using lined or patterned paper, be aware that they can be printed on pastries. If the packaging of butter or flour can be turned with the white side up, then the notebook sheets are completely lined, so they will leave traces on pastries with almost one hundred percent probability.

Such improvised means, unfortunately, do not always cope with their task. Often the dish still burns or deforms. However, as an emergency option, they can be used.

Safety in the kitchen

Cooking meals for the whole family, for guests, while using kitchen appliances is always associated with some threats and dangers. In addition to high temperatures, open flames, electricity, sharp objects, there is also the danger of harmful substances getting into food, which is fraught with digestive problems, poisoning, and allergic reactions. This is not only about E. coli or microorganisms that enter food due to poor hygiene.

Toxic substances can be released from materials when heated in an oven, in a microwave oven. To prevent this from happening, so that guests, family members and oneself do not spoil the holiday, it is strongly not recommended to use instead of parchment for baking:

newspapers (printing ink is extremely toxic when heated);
paper with text printed on the printer or covered with paste;
a regular plastic bag (it will melt, the pastries will be spoiled);
thin paper without oiling (it may spill, ignite).

Conclusion

Replacing parchment paper for baking, if it has run out, can be quite easy. There are many proven tools for this. For example, those cooks who have tested silicone molds and mats in business are absolutely sure that it is very convenient, practical, a new word in culinary appliances and nothing else needs to be used. For those who prefer tried and tested methods for baking culinary and pastry masterpieces, foil, tracing paper, even ordinary writing paper will replace the missing parchment for a short time. And do not worry that the recipe will remain only on paper. Everything will be delicious, because it is cooked with soul and love.

A story happened to every housewife at least once when it was discovered that parchment paper for baking was running out at the right time. And the store, according to the law of meanness, was not brought. What to do? There is an exit. Read how to replace parchment paper when baking, as well as all the pros and cons of known methods.

Paper

Of course, not everyone will fit. Only office or from a notebook. Make sure that there is no text or drawings on the paper. Otherwise, all these images will be printed on your pastries. Not aesthetically pleasing and of little use.

An indispensable condition: writing paper must be oiled on both sides! If this is not done, then it is quite possible that it will firmly stick to the product. Taking it off will be very difficult.

Pros. There is a notebook sheet in every home.

Minuses. This method is not suitable for baking light products: meringue, macaroon, soufflé.

Tracing paper

Remember, at school in drawing lessons they used thin transparent paper? This is what it is, a worthy replacement for parchment when baking. Well, needlewomen do not need to explain. They know very well what it is.

Tracing paper is also desirable to be lubricated with oil, because it does not have a special coating. For the rest, such a replacement is used as usual.

Pros. Tracing paper does not stick to products.

Minuses. Not every home has such paper. Tracing paper is not suitable for baking heavy raw dough, because it has a much lower margin of safety than parchment.

flour bag

Pay attention to the packages in which flour is currently sold. This is almost ready-made parchment for baking. But when using it, there are some nuances:

It still needs to be oiled.
Place on a baking sheet face down so that the paint does not print on the pastries.
Some manufacturers put a plastic layer inside the paper. This bag is not suitable for baking.

Pros. Always at hand. You can bake products from all types of dough.

Minuses. Paper area too small. Some types are not suitable for baking.

Advice. In general, before using the alternative, try heating a small piece on a baking sheet in the oven. 15 minutes will be enough to determine whether the material is suitable for baking or not. So you protect yourself from unpleasant surprises and unnecessary spoilage of products.

Baking bag

Some housewives manage to use special baking bags, like baking parchment. Why not? It withstands high temperatures, does not smell. By the way, it can not be lubricated additionally.

Pros. Sold everywhere, is in almost every home. Easily separated from baking. Has a large surface area.

Minuses. Requires supervision during cooking because it becomes brittle.

Silicone Coated Paper

A real marvel of technology. It looks like regular baking parchment. But it has the thinnest silicone film on the surface. Such paper has long appeared on sale, but has not yet become widespread. But in vain, because it has a lot of advantages and surpasses ordinary parchment in all respects. By the way, it is quite inexpensive.

Pros. Does not require lubrication or powdering before baking. One sheet can be used several times. Does not tear from wet dough. Very easy to separate from baked goods.

Minuses. It is not yet sold everywhere.

Foil

Some sources suggest using kitchen foil to bake the dough. Perhaps not a very good idea. This material is ideal for baking meat, fish, vegetables. In a word, everything that contains its own juice. The dough does not have this feature. Therefore, it will perfectly stick to the foil during baking. And firmly. Even if you use oil or powder.

Pros. Well, we didn't find any dough for baking.

Minuses. Sticks to the finished product.

Semolina, flour and others like them

Sometimes it happens that at hand there is nothing of what was listed above. And the dough is already on the way, it will not wait until you run to the store or to the neighbors. What to do?

Use the old way. It has been tested by more than one generation. You will need:

oil
semolina

By the way, semolina can be replaced with ordinary flour. All you need is to grease the baking sheet with oil, and then sprinkle it with semolina.

Cunning. To sprinkle evenly, a good handful of cereals are placed in the middle of the baking sheet. Then it is simply tilted slightly so that the semolina lies evenly on all sides. Excess cereals are poured back so as not to weigh down the baking.

Pros. Flour or semolina is in every home. You can powder the form of any configuration.

Minuses. Heavy wet dough may burn.

Advice. Do not use sunflower oil for lubrication. It makes the finished product heavier, it can make it raw. Plus, such oil burns and spoils pastries. If you do not have butter on hand, then margarine is quite suitable. Just do not melt it, but just warm it up to room temperature. Liquid margarine will strongly soak any paper, and it can tear during baking.

Silicone mat

Many housewives have a silicone mat on hand. It is usually marked with circles of various diameters for the convenience of rolling out the dough. But not many people know that you can immediately bake on such a rug.

Just be sure to make sure that your kitchen assistant is exactly made of silicone. Because some rugs are made of special foam or food-grade plastic. They will definitely not survive baking and may even catch fire.

Pros. The material does not require any lubrication. Can be used an infinite number of times.

Minuses. Not every hostess has such a rug.

Advice. You can also use special silicone molds. Then instead of one large cupcake, you get several small ones. But this will not affect the taste of baking in any way.

Now you will not be taken by surprise by unexpected kitchen surprises. After all, you know how to replace parchment paper when baking. And what to bake - just figure it out.