How to replace parchment paper for baking. What is the best substitute for baking paper? Without additional devices

Who doesn't love to treat themselves to fresh pastries for dinner? Light and airy meringue, soft puffs with raspberries, pies, sweet and salty - everything your heart desires. Every hostess has her own culinary secret. One uses parchment paper for baking and baking, the other uses oiled paper or foil. The taste of the prepared dishes also depends on how to cover the baking sheet. Of course, the most convenient way is parchment paper. But if suddenly there is no such paper at hand, you can find a replacement for it.

What is baking parchment

Parchment paper, or, its other name, baking paper, is a unique material that has a lot of advantages. It does not burn, does not soak or crumble, is greaseproof and resistant to high temperatures, and also retains the shape of baked goods and its aroma, preventing foreign odors from entering. The parchment is impregnated with a solution of treated sulfuric acid (during the manufacturing process, after applying the solution, the parchment is immediately washed), and it is absolutely harmless for the preparation of confectionery and any other products on it, it can be used repeatedly, maybe once, depending on the quality of the parchment sheets.

How to use baking paper

Such paper is placed on a baking sheet, covered with a baking dish and baking dish. It serves as a layer between a baking sheet, a frying pan or a special form and the dish that is being prepared on them. So the product will not burn, will not stick, and will not damage the dishes, which is also a clear plus. It must be remembered that the parchment should not touch the walls or the oven door, it should only come into contact with the baking sheet itself, the shape and the dish. Also, parchment paper can be used in the preparation of confectionery products in a cold way, such as cheesecakes, in this case its main function is to preserve the shape of the product.

Parchment and baking paper - is there a difference

There is a difference, but it is quite insignificant. Parchment is denser and is well suited for baking oil products, while paper will get wet from the released fat.

Parchment is intended both for baking products and for their storage. It usually stores very fatty or very moist foods such as butter, spread, margarine or curd products. Confectionery and bakery products are baked in parchment. If the parchment is additionally covered with a silicone film on top, its water and grease repellent properties increase, then it is used for baking butter products from batter.

Baking paper is usually suitable for baking and storing products with a medium fat content - these include hard cheeses in addition to confectionery.

Important: Baking paper, parchment, is for baking only, and you should not bake meat, fish or vegetables in it. For such purposes, there is a baking sleeve that will not get wet, tear or spoil the appearance of the product.

Do they need to be oiled?

Parchment paper for baking fatty products is not lubricated, and for cooking low-fat and non-greasy products, additional lubrication is required. Paper has less grease-repellent properties than parchment, and to avoid products sticking to it, it should be lubricated.

What can replace parchment paper for baking?

There are situations when you really want to bake something, but there was no parchment paper at hand. How it can be replaced - consider in the table.

Table: pros and cons of various options for replacing parchment paper.

You can not use the intermediate layer in the form of a variety of papers, but simply grease the baking sheet with margarine, spread or butter. There is an option to stop at this, or to fill the oil layer with semolina, flour or breadcrumbs on top. Be careful, flour can burn.

An oiled baking sheet can be used for making pies, pies, casseroles. You can’t bake tender meringue or French macaroons on such a baking sheet - they will definitely burn.

On an oiled baking sheet with sprinkling, cake layers are prepared and cookies are baked.

Also, one of the options for replacing the use of baking paper is baking on non-stick baking sheets, in which case they do not need to be lubricated with oil.

Some housewives use a non-stick mixture, lubricate its baking dishes or baking sheets. Here is her recipe:

1. We take half a glass of any flour of any kind, vegetable oil and cooking (confectionery) fat. Ghee and even lard can be used as fat, everything except margarine. Fat must be cold.
2. Mix all the "ingredients", start beating with a mixer at low speed, at low speed.
3. Gradually increase the whipping speed until the mixture turns white and increases in size.
4. As soon as the non-stick mixture turns a silver color, we turn off the mixer and can use it.
5. The mixture is applied to the bottom and sides of baking sheets and baking dishes with a special silicone brush.

Such a mixture is prepared more than once, and it can be stored in the refrigerator for up to one year and used not only for baking, but also for other culinary purposes - for example, roasting meat, fish or vegetables.

Video: how to make a non-stick baking mixture

Using parchment paper, you can cook meringues, eclairs and custards, bake cakes - delicate and fragile sweets will not stick to the baking sheet, and their shape and structure will not be disturbed. Parchment also helps when baking from yeast dough with fillings - berry or fruit, which involve the release of sweet fruit juice, without parchment it can leak out and turn into fruit caramel right on the baking sheet, and it can be very difficult to wash it off. Such capricious things as a biscuit, which loves to stick, are also baked on parchment.

Baking parchment substitutes: examples in the photo

Tracing paper has a very low density Moisture-absorbing paper suitable for baking cottage cheese and kefir products Silicone baking mat - versatile Silicone coated paper is reusable Getting ready-made pastries from silicone molds is very simple - you just need to turn them out Cookies in silicone molds are very beautiful Baking in paper forms turns out portioned and beautiful Paper tins are great for baking cupcakes and muffins.

When the replacement will be unequal

Despite the variety of "substitutes", it is important to remember those things that are absolutely impossible to use for baking. This is for example:

1. Newspapers - firstly, there is a high risk of fire, and secondly, when heated, they release toxic, poisonous substances contained in printing ink, which can become a source of poisoning.
2. Scribbled notebook sheets - the ink also contains substances that become hazardous to health when heated.
3. Non-oiled office paper - can easily catch fire.
4. Vegetable oil - does not protect the product from burning, is smoked, and because of this spoils the taste of the dish and gives it a not particularly appetizing smell.
5. Plastic bags - melt at high temperatures and release toxic substances.

Good housewives know many interesting secrets, many of which we have now shared with you. Cook with pleasure and remember that the absence of baking paper is not a reason not to please yourself or your family!

Options for replacing parchment paper for baking.

There are many ways to replace parchment paper for baking with something else. In this article we will tell you what can serve as an alternative to this product.

What can replace baking paper?

The easiest option is to purchase a silicone mat. Because it is reusable, it can be used several times, while the task is greatly simplified. Because on it you can not only bake, but also roll out products. That is, to carry out such manipulations, it is necessary to roll out the product of the required shape and transfer it directly on a silicone mat to a baking sheet.

If you do not have it, then office thin paper, which should be oiled with vegetable oil, is suitable as ordinary parchment paper. Don't worry, it won't burn because the oil will prevent charring. Also suitable and drawing tracing paper. It's very thin and waxed and does the job perfectly.

What can replace parchment paper?

But office paper is not the only option for replacing parchment. Almost every housewife has foil for baking in her arsenal. It can easily be used instead of parchment paper. Please note that it is placed with the matte side on the baking sheet, and the product itself is placed on the shiny, that is, glossy side. If you put the product on the shiny side, then during the cooking process this side may oxidize, which will significantly change the taste of the product.

Please note that if you are baking dough products, then you need to lubricate the foil with vegetable oil. If you bake fish and meat products, then the foil is not lubricated by anything, that is, it is used completely dry.

How to replace parchment paper when baking?

With the help of foil, it is not easy to make a baking sheet, but the necessary shape. To do this, fold the foil in about 3 layers. Get a thick layer. Put pastries or whatever you are going to bake inside. Thus, the foil will keep its shape and make the process of cooking, baking food quite simple and fast.

If there was no tracing paper, no writing paper in the house, you can use a non-standard way: just sprinkle the baking sheet with semolina. Indeed, in this case, the food sticks pretty badly. In addition, we recommend that in order to prevent food from sticking, as well as baked goods, to the baking sheet, heat it up and put food on the hot baking sheet.

This method is suitable if there is no need to pre-place buns or pies for proofing to rise. In addition, you can also use a baking sleeve. If you often bake chicken, but this time you need to bake pastries or buns, then you can simply cut the baking sleeve into regular layers, put them on a baking sheet and bake in the same way as you do with parchment paper. Food does not adhere well to the baking sleeve, and is well behind after baking.

There are a huge number of options for replacing parchment for baking. The most accessible is the use of tracing paper or writing paper.

VIDEO: Baking paper

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

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:

1. It still needs to be oiled.
2. Place on a baking sheet face down so that the paint does not print on the pastries.
3. 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.

Video: how to make baking paper

What can replace baking parchment paper when baking various culinary dishes in the oven? Can baking paper be substituted for silicone bakeware?

What can replace baking paper

Baking parchment paper from experienced hostesses is always at hand and is bought immediately as the old roll is already running out. It’s new from what to do if you have never used baking paper before, and then the oven appeared and the desire to bake some deliciousness appeared, and the recipe clearly states that you need parchment paper for baking so that the dough does not stick to the mold during cooking in the oven or opposed? Of course, you can try replacing parchment paper with other similar kitchen utensils.

What can replace baking paper when baking:

• Sleeve for baking in the oven Ideal as a substitute for baking paper.
• Personally, I didn’t use it, but they write on the Internet that you can use clean fax paper or tracing paper for this purpose, the sheets of which should be well oiled before putting the dough on them - grease with oil.
• You can use special silicone non-stick oven baking mat.
• You can use plain paper instead of baking paper. silicone molds and molds, thanks to which the dough does not stick when cooking in the oven.
• Regular baking sheet you can grease it well with oil, and then sprinkle semolina, flour or even the most ordinary breadcrumbs on top of it, which you can also cook at home yourself by twisting the bread dried in the oven through a meat grinder. Nothing will stick to a baking sheet greased and sprinkled with such ingredients - it has been tested by the years of our family for three generations.
• Foil for baking. Somehow I ran out of parchment paper for baking, and the cookie dough was already ready, I had to use regular baking foil. The cookies turned out, but stuck to the foil. Later, information was found on the Internet that when replacing parchment with foil, the latter must be well oiled (oiled).