What to choose for baking: foil, parchment or sleeve? How to properly use parchment paper for baking in the oven, multicooker and frying without oil? What can replace parchment paper for baking? How to buy parchment paper for baking.

Many housewives have long forgotten that baked goods 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 a cookie, casserole or roll on a regular one. And then, in order to avoid sticking and sticking of the dough to the metal sheet, use special paper or parchment for baking. In this article, you will learn how to use it and what paper is best to buy.

How to use baking paper?

As you can imagine, the main benefit of using baking paper is to eliminate the need to wash out a dirty baking sheet. However, baking paper has other equally significant advantages. In particular, it is very convenient to cut pies on it without fear of scratching the dishes. Paper is very relevant when preparing 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 transferring to a baking sheet.

Baking paper is used not only in the oven, but also in the microwave. It is absolutely safe, since it does not emit any toxic substances when heated. Also, baking paper can be used in a multicooker. This is usually used to more easily remove biscuits and other baked goods from the bowl.

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

Many, by the way, are interested in: do they grease baking paper with oil? Experienced chefs answer as follows: some types of paper simply need to be greased 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:

1. The thinnest (and usually the cheapest) resembles a tracing paper. It is white and transparent. Such paper is easily soaked, and at high temperatures it can crumble into pieces, which are very difficult to separate from the bottom of the confectionery. Tracing paper is suitable for shortcrust and yeast dough, but it is better not to use it for muffins and biscuits (or grease well).
2. Parchment paper has a brown tint - it is thicker and smoother. It is more resistant to both high temperatures and moisture. To bake a dough that contains a lot of vegetable fats, it is not necessary to grease the parchment.
3. Silicone, which has recently become very popular, has found application in the manufacture of baking paper. The thinnest layer of silicone that covers some types of paper helps to easily separate the paper from the baked goods. In addition, such paper does not need lubrication, does not allow moisture to pass through, and practically does not absorb grease. Silicone coated paper can even be reused.
4. The professional baking paper now used in bakeries is coated with a thicker layer of silicone and sold as single sheets, not on a roll.
5. And, finally, on sale there is tracing paper and parchment, which are lined with curly forms. Paper cupcake molds are especially popular.

Housewives who are engaged in baking know about baking paper firsthand. The use of parchment keeps the shape of the culinary product, frees you from washing the baking sheet, saving the hostess's time and nerves. The advantage of parchment is the ability to bake without sticking to the baking sheet, and the cake or muffin will not fall apart when removed.

Baking paper is an environmentally friendly natural material. Its possibilities are not limited to its use only in baking - it is suitable for freezing food, in the preparation of cold confectionery dishes (here the material performs the function of preserving the shape of the product).

In baking, parchment is used repeatedly (at least 5 times), and this is an undoubted economic benefit. There are several types of baking paper - they differ in the raw materials used in the manufacture and quality.

Kinds

Depending on the raw materials used, 3 types of paper are produced, intended for baking or preparing certain dishes.

Tracing paper

Tracing paper is a cheap type of baking material. It cannot be used several times, because the finished material is thin, swells quickly and spreads out during use. In fact, the presented paper is not intended for use in baking - this habit has remained from the times when baking paper rarely appeared on sale and housewives adopted tracing paper, which is used mainly in the construction of patterns for sewing, in cooking.

Tracing paper is used for baking products made from yeast dough or shortbread. This paper must be oiled before baking.

Parchment

Parchment paper is a special material made for baking. It looks like a packing material, dense, smooth, brown in color. To give the parchment strength, resistance to high temperatures, resistance to moisture, it is impregnated with sulfuric acid.

Parchment is used repeatedly and does not lose its properties. It perfectly absorbs oil and fat, therefore it is good to use it for baking pastry with a high oil content. In this case, it is not necessary to additionally lubricate the parchment with oil. If the dough is not greasy, then for safety reasons, you can grease it with a thin layer of oil.

Silicone parchment

Silicone coated parchment is the most popular baking material. It does not swell with moisture and is not saturated with grease, so you do not need to lubricate it. Suitable for absolutely any dough, for baking meat and fish dishes. It is the most heat-resistant, will not burn and smoke in the oven.

Baking paper, laid on a baking sheet, should be cut off so that it does not touch the walls of the oven. Whether it is necessary to grease it with oil depends on the type of dough being prepared. Butter dough with a high fat content does not need additional grease on the paper, but yeast dough should be greased if simple parchment or tracing paper is used for baking.

Baking paper (also called baking paper in another way) is used not only to bake on it.On this paper, you can also roll out dough, make patterns from chocolate, prepare templates for cakes and decorations on them. It is also good for freezing food in it.

Unfortunately, not all housewives like to use baking paper (or simply parchment), since they do not know about all its advantages. Baking paper is designed to maintain the shape of the product and save you the trouble of washing dishes after you finish cooking. Parchment is also used to prepare non-baked pastries such as cheesecakes and tiramisu. With it, the products retain their shape and integrity.

Baking paper is used not only in the bakery and confectionery industry. She can cover the forms for cooking various at home. Thanks to the layer, it can be used instead of dishes for heating finished products.

Remember, parchment is not suitable for preparing foods that emit a large amount of juice, it will get wet and creep. Use foil for these dishes.

Often, pastry chefs roll out dough, for example, shortbread, right on it. Then, without removing it from the paper, they put it in the oven. This is very convenient, since you do not have to fix the product or redo it later if it was suddenly damaged. Some blanks are so fragile that they are rolled out between two layers of parchment.

Baking paper is made from materials that differ in quality and application. The cheapest option is tracing paper. It is not intended for long-term use due to its thinness. Because of this, it quickly gets wet, creeps in shape and sometimes even stick to the product. If you use this for a long time, then it begins to break down, crumble. Tracing paper is used for products made from yeast dough, shortcrust pastry and cheesecakes. Lubricate it with oil before use.

The next type is parchment paper for baking. It is somewhat similar to packing parchment: dense, smooth, brown in color. Due to impregnation with sulfuric acid, it becomes a strong, plastic material, resistant to moisture and high temperatures. This type of parchment can be used for a long time, since after a long exposure to high temperatures it does not change its properties. It absorbs oil and grease well. Therefore, this parchment is suitable for baking dough with a lot of oil. If you use low-fat dough, then it is better to additionally grease it with confectionery fat.

The most popular baking paper is parchment, which is coated with the thinnest silicone coating. This type of paper lags well behind baked goods. It does not need to be lubricated, it does not allow moisture to pass through, it does not absorb oil. Suitable for absolutely everyone. You can also use it in cooking for roasting fish and meat. There is a specialized parchment of the same kind. But it is adapted for high temperatures. As a rule, it is used in grain mills.

And the last type is silicone paper. In fact, it does not consist of silicone, just a thicker coating than in the previous version. They are sold in packs of several sheets.

You can also find various forms of paper for small confectionery - muffins.They are placed in prepared forms made of metal or glass ceramics so that the latter do not need to be washed. In addition, the finished product is very convenient to take out immediately in the wrapper.

Now you know how to replace baking paper, and what it is. Happy culinary experiments!

Sometimes the housewives, carried away by the preparation of an unusual pastry dough, forget about the baking process itself. The parchment paper is over, but I really don't want to take risks and bake sweets without it. How to replace parchment paper when baking meringues, cookies, biscuits?

The parchment paper is specially made for baking. It is grease and water resistant and is highly durable. Food baked on parchment does not lose its taste and does not absorb foreign odors. The baked goods do not dry out or burn. For baking, only food parchment is used, there are no impurities hazardous to humans.

Is it possible to replace such a useful item in the household? The answer is yes! From improvised means are suitable:

• writing paper,
• tracing paper,
• silicone molds and mats,
• foil,
• baking bags,
• flour packaging.

Replace with writing paper

You can replace the parchment paper with plain paper. This method is suitable for baking biscuits. For such a delicate dessert like meringue, it is better to take thick paper. The main thing is that there are no images on it, as the ink will remain on the dough and spoil the taste.

Before putting the dough on the paper, grease it generously. Butter or margarine is best. To speed up the process, the oil is pre-ground to a creamy state. It is undesirable to melt the butter: this way the paper will only fall apart.

Tracing paper

The baked goods will not burn on tracing paper. It is used in the sewing industry to make patterns for clothes. It is similar to parchment both externally and in its properties. Make sure the material is clean before use.

The difference is that the tracing paper was not previously greased. This must be done independently by analogy with writing paper. You can replace baking paper with tracing paper if the dough does not need a lot of baking time. Calca is not as strong as its culinary competitor.

Silicone molds and mats

Silicone molds are commercially available. Molds are made of different sizes and purposes: for muffins, for cookies. There are even silicone mats for bulk confectionery products. The advantage of silicone is that it can be reused. The material is suitable for any kind of baking.

Advice! To remove the cookies from the molds and not damage them, first let them cool slightly, then pry the edges with a spatula, turn them over and tap on the bottom.

Silicone coated paper is a new invention that conquered the hearts of housewives. It is available in sheets and rolls. Each sheet can be used up to 8 times. Such material requires minimal maintenance, and they will serve you for a long time and reliably.

Foil

In emergency situations, when nothing else is left, foil will do. This material is very fragile, so you need to be very careful when transferring the dough to it. Foil tends to heat up, so you need to constantly monitor the temperature in the oven so that the products do not burn.

Miss Purity magazine recommends the use of foil for baking foods that produce a lot of juice. Usually fish and vegetables are wrapped in it. The foil retains the juice and aroma of the food. It is rarely used for baking cakes, cookies and other sweets.

Roasting bag and flour packaging

You can replace baking paper with a regular baking bag. The bags have high resistance to hot temperatures. It is better to use packages as a last resort, when there are no other means at hand. The product will not let the baked goods burn - this is its only benefit.

Have you paid attention to what the flour packaging is made of? It is very similar in properties to parchment. This is often regular baking paper. Pour the flour into a separate container, lightly oil the packaging and start baking. Place the dough on the inside of the package so that the paint does not stain your cakes.

No additional funds

Cookies made from not too capricious dough can be laid out directly on a baking sheet without the use of special tools. Just brush it with butter or margarine.

Tip! Do not use this technique for products such as meringues or macaroons, they will definitely burn without paper. But the method is convenient and economical for baking pies, casseroles, biscuits.

You can reduce the risk of pastry sticking by having semolina on hand. Just sprinkle it on an oiled baking sheet. Instead of cereals, breadcrumbs are suitable. Take wheat flour as a last resort. If you have dry bread or large crackers, you can grind them with a blender. You can bake in a non-stick pan. It does not require special coatings; it is enough to grease the bottom and sides with butter.

What not to use, safety rules

It is not safe to use the following raw materials for baked confectionery:

1. Newspapers. It is a very fragile type of paper, and also saturated with ink. They will leave fingerprints on baked goods and are unlikely to be beneficial to your body.
2. Dry writing paper is not used. Before putting the dough on it and sending it to the oven, be sure to grease it with oil, otherwise you will not be able to separate the food from the paper as a result.
3. It is undesirable to use vegetable oil for lubrication. The product does not save products from sticking, no matter how high quality it is. But the taste and aroma will definitely be spoiled.
4. Polyethylene. In composition, it differs from baking bags. At high temperatures, the substance can melt. Not only will the dish be spoiled, there is also the risk of damage to kitchen utensils and household appliances, as well as accidents.

Before cooking with the help of available tools, you need to test them. What if they fail the oven test? Just place a piece of the item in the preheated oven and wait 15 minutes. If the object does not catch fire, curl up and smoke, then it is safe, and you can start creating culinary masterpieces. Before cooking, make sure your baking materials are intact and free of dirt and odors.

The kitchen is a place for real creativity. If you show your imagination, then you can easily create masterpieces, doing with improvised means!

It is difficult to find a person who is indifferent to confectionery. Cakes, pastries, buns, fragrant pastries, which many associate with home comfort. Many housewives prepare dough products at home, but they often face the problem of sticking. This question can be easily resolved if you know how to use parchment for baking. Confectioners began to use special paper in the last century; it has gained particular popularity in modern cooking.

What is parchment

Baking paper used to be commonly used in grocery stores. Food was wrapped in it, not suspecting what valuable qualities it possesses. For the manufacture of parchment, huge sheets of cellulose (porous paper) are used. During the production process, they are treated with solutions of special acids, as a result of which hydrolysis occurs.

The resulting parchment is washed in several waters, followed by drying. The finished paper is cut into smaller sheets, rolled up and packed. As such, parchment paper is marketed. Thanks to special processing, it is able to withstand high temperatures, moreover, it does not sour when wet.

Which side to put on the baking sheet

If you look closely at baking paper, you will notice that its sides, like foil, differ from each other. Before using the parchment for baking, you need to understand which side to put it on the baking sheet.

Lay the paper with the glossy side up to help distribute the temperature more evenly over the surface. Experienced housewives, before the mass appearance of parchment, used ordinary notebook sheets, pre-treating them with vegetable oil.

Lubricate or not

Despite the popularity of baking paper in modern cooking, not everyone knows whether to grease it with vegetable oil before putting it in the oven. The answer to this question can be found on the packaging of the parchment. Some manufacturers process sheets of paper with silicone, indicating this fact in the characteristics of the product. In this case, no additional manipulation is required. The pastries are placed on parchment and sent to the oven.

If there is no impregnation mark on the package, the sheet can be coated with butter or vegetable oil. However, this should not be done when baking shortcrust pastry. The fat released from the product as the temperature rises will process the parchment.

Butter buns

Fans of homemade baking are often faced with such a nuisance as scorching. In addition, stuffed products often leave black fried marks on the baking sheet, which are difficult to clean. If you know how to use parchment to bake buns, this problem can be easily avoided.

If you think about making buns at home, you should get parchment paper. The sheet is spread on a dry and clean baking sheet, if necessary, trim the protruding edges and grease with vegetable oil. The dough is spread on parchment and left to rise in a warm place.

If you need to quickly prepare pastries and there is no way to buy special paper, it can be easily replaced.

1. You can use tracing paper instead of parchment. It is often used when sewing or drawing. This paper is thinner, but similar in quality to processed cellulose. Having covered a baking sheet, it must be greased with oil or fat.
2. Foil, also oiled, is often used as a substitute for parchment. However, you should watch out for baked goods carefully. Thin metallized paper is capable of increasing the temperature, thereby speeding up the cooking process.
3. Recently, many housewives have been using silicone baking products. These are all kinds of rugs, cookies, cakes. By using them in the kitchen, you can do without parchment.
4. Handy tools will help you effectively replace baking paper. Notebook, landscape oiled sheets, baking sleeve, treated with fat. Even a foil-wrapped butter wrap can successfully replace the popular paper.

To avoid trouble, do not use newspapers, cardboard, plastic bags, or plain paper for baking without prior oiling.

Cake cakes

Parchment paper is very convenient for baking cakes for various cakes. They often come in a wide variety of shapes and thicknesses. It happens that when baking a thick crust, the top quickly browns and begins to burn. At the same time, the cake itself remains moist. In this case, a sheet of parchment paper is oiled and covered with it on the surface of the dough.

Using parchment for baking cakes, like any other product, is very simple. It is enough to fit a sheet of paper to the size of the mold with a knife or scissors, grease it with vegetable oil if necessary and lay out the dough. It happens that after cooking, the parchment is firmly fried to the cake. There are several ways to separate it:

• slightly cooled paper is wiped with a damp cloth to soak;
• you can cut the leaf with a knife with a long, thin blade;
• put the form with the hot cake on a damp cloth and hold for 10-15 minutes.

If the paper problem recurs frequently, it is best to use a third-party product.

Homemade pie

Many people are often faced with the question of how to use parchment for baking a cake. The principle of operation of popular paper is the same as for any other confectionery. Typically, instructions for use can be found directly on the parchment packaging.

The advent of various household appliances made it easier for many housewives to work in the kitchen. The multicooker has become a truly indispensable tool. It makes it very easy to prepare a wide variety of dishes, and some even bake homemade pies in it. Even so, parchment paper can be used. This will prevent the baked goods from burning, and it will be much easier to clean the dish later.

Baking in the oven

The advent of parchment quickly became widespread due to its multifunctional use. With its help, you can not only cook homemade cakes, but also simply bake poultry, fish, meat with it. Some housewives put a sheet of parchment in the pan while frying cutlets. This reduces the consumption of vegetable oil and makes it easier to wash the dishes.

Before using the parchment, you need to adjust it according to the size of the baking dish. If necessary, it can be oiled with any cooking oil. It is important to remember that the parchment must be laid with the glossy side up.