How to use parchment paper? Parchment or baking paper is a type of paper used for baking baked goods and pastries

When baking something on a baking sheet in the oven, housewives usually use special baking paper. But what if it ended at the most inopportune moment? How to replace baking paper?

There is always something at home to replace baking paper

How to replace parchment paper when baking?

The purpose of the baking paper is to prevent the product from sticking to the baking sheet, to prevent it from burning. It also protects against scorching in case of filling (juice) leaking. Based on this, you can find a replacement for baking paper from what is at hand.

How to replace parchment paper when baking:

• Drawing tracing paper, smeared on both sides with vegetable oil;
• Plain office paper (clean), also oiled;
• Baking parchment (thick paper used for baking bags in supermarkets)

If none of the above turned out to be at home, grease the baking sheet generously with butter or cooking oil and sprinkle with semolina or breadcrumbs. This will help prevent scorching and the baked goods will be easy to remove from the mold.

An excellent substitute for baking paper is a special silicone mat. It is convenient to roll and shape dough on it, as well as bake. It does not melt at high temperatures and does not react with food, therefore it is completely safe. In addition, such a rug serves for a very long time, so you do not need to constantly remember whether there is still paper for baking or is already out. There are convenient silicone molds for baking bread, muffins and pies.

Can I replace baking paper with foil?

If there is food foil for baking at home, it can also be used instead of paper, but with some nuances:

• If baking dough products, grease the foil with oil. No need for baking vegetables, fish, meat;
• To prevent the dough from sticking to the foil, place it with the matte side on a baking sheet, and with the shiny side on top.

You should also remember that the dull side can oxidize due to contact with the product and change its taste.

Foil can not only be put on a sheet on a baking sheet, like paper. You can make any arbitrary shape out of it, for example, for a cake. The sides will prevent the leaked juice from getting on the baking sheet and burning. To create molds, you need to take two or even three layers of foil, then it will fold easily and will not tear. To prevent the top of the cake from becoming too hard, you can cover it with a sheet of foil and remove the sheet 10 minutes before cooking, so that the top is slightly browned.

Knowing what can be used to replace baking paper, you will not find yourself in a hopeless situation if it suddenly runs out, and baking will always be successful.

What baking paper? Why is it needed? How to use baking paper? Before answering these questions, we ask you: do you like washing the baking sheet? And if there is burnt fat or charcoal from a burnt cake on it? Or the sweet filling that has turned into caramel, leaked from the cake? Raise your hand, those who love! For some reason we do not see the "forest of hands" ...

Now we will tell you: baking paper - the greatest invention of mankind for those who do not like to wash the baking sheet. This paper is sold rolled up in a roll, laid in a box, and it happens from different manufacturers of different widths - select your baking sheet according to the size (the main thing is not to buy a narrower one than your baking sheet, if it is wider - it does not matter, you can always cut it). You can buy baking paper at almost any supermarket, supermarket, or hardware store.

What is good baking paper? Basically, this is parchment paper, BUT, as a rule, it has a thin layer of silicone coating (often on both sides), which will prevent your wonderful cake or equally wonderful cakes from sticking. You can not grease the paper at all: it does not stick to the dough (or does the dough not stick to it? - it does not matter, the main thing is that they are easily separated from each other when you take the baking sheet out of the oven). By the way, what are we talking about only about the nasty? Any baking dish can be lined with this paper.

So:

• Cut a piece of the desired size from a roll of baking paper to cover the horizontal surface and the side walls of the baking sheet or baking dish (it is better to take a little more and then cut off the excess).
• We spread it, crush it, fold it - in general, we adjust the paper to our shape.
• We spread the dough for the pie, pies, muffins or whatever you are going to bake there.
• Cut off the excess. Attention! The paper should not touch the walls of the oven during baking, watch out for this, but otherwise its edges may stick out slightly in any direction.
• We send our baking sheet or form to the oven. Attention! Paper can be used at temperatures no higher than 220 ° C... Note that such a temperature is not needed for baking, usually for pies, pies and everything else, 150-200 ° C is enough.
• When the baking process is complete, we take our culinary masterpiece out of the oven. Then you can let it cool in the form / on a baking sheet, or you can remove / take out hot. If the baking dish was deep, gently pull the protruding edges of the paper upward, and our baked goods, along with the paper, are easily separated from the mold, pulled out and transferred to a dish, on a plate or on a board, and then we separate the paper (first from the sides, then, with a spatula, from the base). If you baked pies on a baking sheet, then it is easier to first remove the pies with a spatula and transfer them to the dish, and then remove the empty paper from the baking sheet. If you baked a large cake, there are three options: 1) shake the cake from the baking sheet onto the board or on the table along with the paper, 2) hold the paper by the edges - then the paper and baking sheet will remain in your hands, and the pie will smoothly "slide" onto the board (we recommend, in our opinion, this is the most convenient option), 3) cut the pie into pieces right on the baking sheet and treat it like a pie - remove it piece by piece.

Result: Your baking sheet and baking dish are clean!

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 item 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 later or redo it 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 yeast dough, shortcrust pastry and cheesecake products. Lubricate it with oil before use.

The next type is parchment paper for baking. It is somewhat similar to packing parchment: dense, smooth, brown. 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!

When the inspiration comes to cook something, but the house lacks the right ingredients or tools for this, you have to look for alternatives and improvise. Parchment paper is a dense and smooth material suitable for oven cooking. Sometimes you don't notice how it ended, because the product does not happen every day. In this case, you can replace it with other options, especially baking.

Parchment or baking paper

On the supermarket shelves in the confectionery section, you can see not only parchment, but also baking paper. Often, consumers buy these products thinking that they are the same in their properties. But is it? How do these products differ and for what purposes is each suitable? Let's try to figure it out.

Baking parchment

This type of baking paper is very popular among culinary specialists. And this is not surprising, since parchment has many useful properties:

• retains fat and moisture;
• withstands high temperatures;
• made from natural materials;
• can be used as packaging material;
• does not crumble.

The peculiarity of parchment paper is also that it does not need to be oiled. Even the most sticky dough will easily come off a sheet of parchment. Use does not require special knowledge. A piece of parchment of the desired size is cut from a roll and stretched onto a baking dish. It is better to cut off the excess at the edges of the form so that it does not wrap inward. Parchment paper does not require special storage conditions, but it is desirable that moisture does not get on it.

Baking paper

The use of this paper is also widespread in the household. Baking paper is a material made from fatty cellulose. It differs from parchment in that only fat can withstand. Moisture and other liquids pass through it without hindrance, without lingering on the surface. The maximum temperature that baking paper can withstand is typically 170 ° C. It is allowed not to grease it if products from fatty shortcrust pastry will be baked on it. In all other cases, to avoid sticking of the paper to the finished product, it is better to oil it.

What can replace parchment paper when baking

Sometimes the inspiration to bake a cake or cookie is taken by surprise when there is no pastry parchment at home or in a nearby store. In this case, you have to replace the parchment with what is. Depending on the dish, this versatile culinary item can be successfully replaced with foil, sewing tracing paper, silicone mat, plain writing paper, or flour (breadcrumbs, semolina) sprinkled over a baking dish. Each replacement option has its own pros and cons. Let's take a closer look at each of them.

Foil

It is possible to use foil instead of parchment, but some nuances should be taken into account:

• for baking confectionery, the product must be greased with oil;
• when baking meat dishes, oil may not be needed;
• products are laid out on the shiny side;
• during cooking, a small amount of aluminum from the surface can get into the dish.

A significant plus of this naaoga is that, thanks to its properties, you can make any desired shape from it (for example, for a cake). To prevent the dish from burning during the cooking process, cover the form with the culinary product with a sheet of foil.

Sewing tracing paper

This paper differs little from parchment: color, density, material of manufacture. As a substitute, sewing tracing paper is perfect for baking pastry from shortcrust and yeast dough. You just need to pre-oil it. This option is also relatively cheap. It is convenient to bake cookies on tracing paper, but it is not recommended to cook a biscuit or meringue on it, because it can get wet and stick to the finished dish.

Silicone mat

It is a very ergonomic baking and baking tool. Culinary products do not stick to the surface of the rug. A silicone mat will last a long time if used and maintained correctly. It is convenient to bake almost any pastry dish on it: from meringues to pies. With the help of a silicone mat, you will be able to cook a dish without getting dirty at all in the baking dish.

Writing paper

If there are no baking alternatives to parchment at hand, plain writing paper will do. It is, of course, not recommended to use it for baking. But why not give it a try? The sheet must be well greased with oil and baked on it at a relatively low temperature, because there is a risk of fire. When working, you should be prepared for the fact that it can get wet or stick both to the form and to the confection itself.

Flour (crackers, semolina)

It is permissible to sprinkle the surface of the mold or baking sheet with flour, breadcrumbs or semolina if you plan to bake from shortcrust or yeast dough. When using this method, you should carefully monitor the baking process, because these types of powders may start to burn and the product will absorb the burning smell.

Fat (butter or sunflower oil, margarine)

These are good substitutes for parchment paper, but they cannot save the confectionery blank from sticking and burning. A significant disadvantage of this method is that the product can absorb the taste and aroma of these products.

With a strong desire, a way out of the situation can always be found, even if there was no parchment paper in the house. The main thing is to act wisely and evaluate the consequences of using alternative improvised means when baking. And, of course, it is better not to forget to purchase the necessary devices for cooking delicious dishes for future use.

Today, baking paper has become such a familiar item in the kitchen arsenal that we are surprised how during the Soviet era and the general shortage of housewives they did without it. It was almost impossible to buy paper in stores, and the lucky ones (those who worked in design bureaus) used tracing paper brought from work instead.

Baking paper is an indispensable thing in the household: it protects the baking sheet from sticking of dough products and, as a result, allows you to avoid long and thankless dishwashing. In addition, baking paper can be used for serving dishes (see, for example, this recipe or this one), for baking in an envelope (in French - en papillote - in papillote) and heating in the microwave.

Nowadays, baking paper is sold in all stores, and the choice is huge. Paper differs not only in size and color, but also in materials. The classic version is ordinary parchment, somewhat similar to packaging. Such paper is thick, more often brown, impregnated with a solution of sulfuric acid (do not be alarmed, all paper sold for sale is absolutely harmless, moreover, unlike polymers, it decomposes in nature). Parchment with a thin silicone coating is also popular. It is believed to lag best behind baked goods, does not allow moisture to pass through, almost does not absorb fat and does not require additional lubrication.

For testing, we bought six brands of baking paper from the nearest supermarket: Paclan, Sayana, Fresh, "Clean", Celest, Untitled parchment (produced by Alfoil-2008).

Appearance

Most of the samples tested were packed in cardboard boxes, which were suggested to be used as a storage space for paper. And this is really justified: as experience has shown, it is more convenient to store paper in a box, otherwise it strives to unwind.

The most inconvenient packaging is that of Fresh paper: a cut is made in the middle of the box and it is proposed to unwind the desired piece of paper and tear it off using the jagged edge, but the teeth from the cardboard quickly crumpled and did not provide separation. Pulling it out through the slot was also not very convenient.

All baking paper is white or light gray, and all rough to the touch to some extent. As for the sizes, the manufacturers mainly offer standard ones: a roll of paper 8 meters long and 30 or 38 cm wide. The labels on the packages stated that the paper can be used both for storage and for baking in the oven at temperatures up to 220 degrees.

Fire resistance test

Since the manufacturers indicate that the paper can withstand temperatures of 220 degrees, all six samples were placed in an oven preheated to 220 degrees for 30 minutes.

After half an hour, all samples turned brown and crumbled when crushed. The strongest were Sayana and Clean paper. The most fragile are Fresh and unnamed parchment.

Output. When using baking paper, you need to try so that it does not come into contact with the walls of the oven, and also observe the temperature limit - 220 degrees, otherwise it may catch fire.

Strength test

Despite the name, baking paper can be used for baking as well as baking. And since during baking, the paper is in one way or another in contact with hot water, juices and syrups, the next extreme test was cooking for 30 minutes. Almost all samples performed reasonably well on this test. Paclan and Sayana turned out to be the strongest after cooking, the easiest to break, again, was an unnamed parchment. After drying, most of the samples retained all their properties.

As a real culinary experiment, it was decided to bake it in parchment. See our step-by-step workshop to learn how to properly package your groceries so that the contents don't leak out at the folds.

Immediately after the oven, the Paclan paper leaked slightly and the underside of the envelope was damp, and the unnamed parchment was also slightly damp. After half an hour, moisture came through all the envelopes. Paclan, Fresh, and Alfoil 2008 had puddles, others had a damp underside of the envelope.

Output... Baking paper can be used to prepare foods that produce juices during the baking process. But we must admit that paper can get soaked quite strongly, and in this it is very inferior to its main competitor - food foil.

Oil and water permeability tests

2 boxes were bent from sheets of paper. One was filled with vegetable oil (1 teaspoon), the other - water (1 tablespoon). The oil blew through the Paclan and Fresh paper. The rest absorbed the oil, but did not let it through, but the water seeped through all the samples.

Output. It is undesirable to store wet food in a paper roll. Better to use foil, cling film or containers.

Stickiness test

Since the main task of baking paper is to keep the baking sheet clean and prevent the food from sticking, we decided to bake the meringue. The meringues were easily detached from almost all sheets of paper. Fresh and Chistyuli have a little worse, but not critical.

For the next experiment, we took a sheet of thawed puff pastry and tried to roll it lightly between two sheets of paper. The Paclan paper showed the best result. Pieces of puff pastry were baked by putting jam on top of them, or simply sprinkled with sugar. And here the Paclan paper was at its best, but the paper from Alfoil-2008 was the worst.