Why do you need parchment paper for baking. Baking paper: the main assistant of every housewife in the kitchen

07.06.202027.05.2017

Parchment paper is a thick, smooth-surfaced paper specially designed for use in baking and packaging.

Its advantages include:

high moisture and fat resistance;
withstands t° at 230° C for a long time.

The use of parchment paper during baking prevents the dough from sticking to the bottom and walls of the baking sheet, and also makes it possible to roll it over thin layers shortbread and puff pastry, laying between two parchment sheets and transfer them directly to a baking sheet. How can you replace parchment paper when baking, tell the advice of experienced chefs.

One of the oldest and most affordable ways to replace parchment paper is the use of tracing paper - a thin transparent paper used in drawing, as well as for creating patterns when sewing clothes. You can buy it at your usual office supply store.

Advice! Since tracing paper is a rather thin material, it should be well greased before use, preferably on both sides.

You can use tracing paper instead of parchment sheets when baking products with a high fat content:

buns, yeast dough pies
cookies from shortcrust pastry
cheesecakes, the base of which consists of buttered crumbs and tiramisu

Attention! Tracing paper, despite its popularity, cannot act as a full-fledged replacement for parchment paper in the baking process, as it has some disadvantages:
sticks to the bottom and sides of baked products;
due to prolonged exposure to temperatures above 200 °, it is darker, cracking, burning out, crumbling.

Tip #2: Silicone Coated Parchment, Paper, and Silicone Mats

parchment with silicone coated is one of the modern types of substrates for baking. It has a number of advantages:

Reusable up to 8 times.
High heat resistance, withstanding temperatures up to 300°C.
Prevents sticking of the test to forms and baking sheets.
Protects the dough from overdrying, retaining the natural moisture in baking.
Does not require grease.

Attention! In addition to baking, it is used:
for steam cooking dishes and individual products
for cooking vegetables, fish, meatballs
for roasting fish and meat
for frying seafood, poultry, eggs
to create desserts
for layering sheet dough and other products before freezing
for use instead of dishes when heating dishes and baking in the microwave

silicone paper has a thicker coating, and therefore designed for more applications.

It also has non-stick properties silicone mats, which cover the bottom of the baking sheets. Not only do they protect baked goods from sticking, but they also keep the baking sheets from getting dirty. With their help, you can:

freeze various products;
roll out the dough;
bake.

Attention! Many silicone mats have special markings that allow you to cut the dough into strips of the desired width. This can only be done if the mat is not hot.

Usually, foil used for baking vegetables, meat and fish, but if necessary, it can also be used as a substitute for parchment paper for baking. To do this, it should be lubricated with oil. Foil baked goods can sometimes burn as they increase the baking temperature.

One type of parchment is subparchment. This kind of special paper used in confectionery production, designed for baking at low temperatures - 100 - 170 ° C. Subparchment is able to retain fat, but does not retain moisture. Its advantages include high environmental safety.

Use of special silicone mold for baking allows you to bake without the use of parchment paper.

Their advantages:

Does not require greasing.
The dough does not stick to such forms.
Ready-made pastries can be easily removed.
They endure temperature regime up to 250°C.
Environmentally friendly and easy to clean.

Features of using silicone molds:

they must be installed on a hard surface before filling the dough;
fill should be only 1/3 of the volume of the form;
take it out of the oven along with the pan.

Usage paper forms also allows you to do without parchment paper when baking:

cupcakes
muffins;
cupcakes;
Easter cakes.

Paper molds also serve as an additional decoration for baking and ensure high hygiene products.

Baking will not burn and will not stick to the bottom and walls of the form:

If it is greased with butter and sprinkled with a thin layer of flour, semolina, breadcrumbs or bread crumbs.
If you cover the bottom of the baking sheet with a baking sleeve.
If you put fax paper on the bottom of the form.
If you use the most ordinary A4 writing paper soaked in margarine, vegetable or butter, lard as a substrate. For this purpose, clean notebook sheets or clean printing paper are also used.
If the bottom of the baking sheet is lined with paper wrappers from butter(not foiled).
If the bottom of the baking sheet is covered with a cut flour bag (usually a flour bag is made from light brown parchment paper).
You can do without parchment paper if you use a greased baking dish with a Teflon coating for baking.

What can not be used to replace parchment paper

Newspaper should not be used as a substitute for parchment paper, as it catches fire easily and is also a source of toxic substances contained in printing ink.
Scribbled paper.
Unoiled writing paper.
Polyethylene because it melts at high temperatures.

Improvised tools will always come to the rescue if the parchment paper for baking has run out in the kitchen, allowing you to please your loved ones with delicious homemade cakes.

Parchment or baking paper appeared in the household in 1927, and is now found in almost every home. But it can be used not only as protection for baking sheets in the oven. Do you want to know how?

For handles and faucets

Chromed surfaces look stylish, but they are so inconvenient to care for. Try parchment paper. The paper is impregnated with wax, so it will leave a protective layer on the surfaces when you wipe the faucets or refrigerator handles with it. Also, paper can quickly remove greasy fingerprints from stainless steel.

For iron

If you quickly wipe the surface of the iron with paper, it will glide better over the fabrics. Another way is to lay parchment, sprinkle salt on it and iron the paper. Of course, when the iron is too old and the soleplate is badly scratched, it is better to buy a new appliance.

for microwave oven

To prevent sauces and fat from heated cutlets from splashing onto the walls of the microwave, cover the plate with parchment. So the microwave will have to be washed much less often.

For books
If you accidentally wet the pages of a book or textbook by pushing a glass of water, separate the pages and line the parchment between them. This will keep the paper from wrinkling when it dries.

for sink
If the pipe under the sink is leaking, try sealing it with parchment paper. Unscrew the bottom, wrap the paper around the threads and screw back.

for paint
Cut out a circle from paper, put it on a can of paint and close the lid. This prevents the formation of a film on the paint, which then causes lumps.

When you get home from the supermarket, remove the plastic wrap from the cheese and wrap it in parchment. It retains its flavor better, allowing the cheese to breathe.

For fabrics
It is good to store natural fabrics in parchment, it does not let moisture and light through.

For cabinets

Parchment can protect the surfaces of kitchen cabinets and refrigerators, which over time become covered with a layer of grease and dust. So you do not have to wipe and wash them, but it will be enough just to change the protective paper layer.

For lightning

Run a piece of parchment over the zipper to keep it from sticking.

For animals

Did you know that static electricity that can build up in animal fur can make them nervous and uncomfortable? With the help of parchment, it can be removed by simply stroking your beloved baby on the fur.

Cooks successfully use baking paper to facilitate cooking and protect dishes from accidental damage - the price of baking sheets is minimal, and the advantages are obvious:

prevent burning, sticking culinary products, simplifying the laundering of forms, baking sheets;
help preserve the integrity of desserts, easily bake the thinnest cakes;
allow you to cut biscuits and pies without removing them from the dishes for cooking;
are environmentally friendly material.

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Assortment of baking paper

Special paper for baking, which Komus offers to buy, has different characteristics.

Tracing paper. Thin disposable sheets are cheap, but can be destroyed by high temperatures. Therefore, the resistance of the material to the heat of the oven is achieved by lubricating the sheets with oil.
Thick parchment. The brown fabric does not absorb grease. Parchment sheet is suitable for any baking.
Reusable sheets with silicone layer. Double-sided coating with food-grade silicone makes the material heat-resistant and smooth. Baking does not stick even to a non-oiled surface.

When choosing, please note that baking paper comes in rolls with different winding lengths and widths. Many products in the section have a reduced online price, and some come with a useful gift.

All confectioners and experienced housewives who love to bake know what baking paper is for. This paper is used to cover baking sheets and baking dishesso that pastries do not stick to them, while maintaining their attractive appearance. appearance. Without the use of this useful device, the process of creating confectionery and bakery masterpieces cannot be considered complete.

Baking paper: how to use?

Baking paper is used not only to prevent biscuits and cookies from sticking to the baking sheet - its benefits extend much beyond baking. confectionery.

On this paper it is very convenient to roll out pastries from thin dough(for example, rolls), and then transfer to a baking sheet so that fragile products do not tear. However, it is better to bake them on paper too.
Thanks to paper kitchenware stays clean, saving cooking time.
Baking paper is great for heating food in the microwave.
If you put a beautiful pattern on paper, and then cut it out, the resulting stencil can be used to decorate cakes and pastries, sprinkling grated chocolate on the holes on the template, coconut flakes, nuts or cocoa powder.
It is convenient to decorate the surface of confectionery with cream with folded baking paper bags.
Baking paper is indispensable for food packaging.
When freezing, the products can be shifted with sheets of paper so that later they can be easily separated from each other.

Pros and cons of baking paper

The advantages of baking paper are listed above, and the disadvantages can be counted on the fingers. We can say that there are practically no disadvantages to this method of confectionery, with the exception of a few points, for example, when baking paper stuck to baking. This can happen only in one case - if you use baking paper that resembles drawing tracing paper or packaging material. Thin paper sheets sometimes stick to the surface of the products, and sometimes soak and crack, so they need to be well oiled before being put in the oven.

The best baking paper is reusable parchment coated with a layer of silicone and silicone paper that doesn't need to be oiled. In this case, you will not have to face the disadvantages of baking paper, and the 21st century is in the yard, it's time to use high technologies!

Baking paper: how to replace it for baking?

How can you replace baking paper if it was not at hand, but it is vital for baking? Suitable for this purpose:

Plain note paper, fax paper or tracing paper - paper sheets should be well oiled.
Sleeve for baking.
Special silicone non-stick mat.
The easiest old way to bake cakes or cookies without sticking is to grease the sheet with oil and sprinkle with semolina, flour, breadcrumbs.
There is a special non-stick mixture that is easy to prepare yourself, taking half a glass of flour, melted and vegetable oil. The mass should be thoroughly beaten until it doubles in size and becomes white. You can store it in the refrigerator for a year.

Now on sale Silicone forms and baking sheets, so baking paper is gradually losing its relevance, but in some cases it is necessary. No matter how far scientific and technological progress has stepped, we cannot do without culinary techniques familiar to us!

The main purpose of baking paper, parchment, or baking paper is to keep the mold or baking sheet from sticking to pastry and to eliminate the need for long-term washing of kitchen utensils after the pies are baked. Paper is also used to make cold confectionery products, such as tiramisu or no-bake cheesecakes. In this case, lining the form with paper not only reduces the labor costs for washing the form, but also helps to maintain the integrity of the product.

Baking paper can be used not only in bakery and confectionery home production: it makes sense to cover baking sheets and forms with it when making other products in the oven. Baking paper with a heat-resistant silicone layer can replace dishes when heating muffins and other ready-made foods in a microwave oven. It will not help only in the manufacture of dishes that inevitably release a large amount of juice during the baking process: in a large amount of hot liquid, the paper can get wet. For such dishes, it is better to use foil.

Sometimes rolled out on baking paper thin cakes from the dough in order to transfer the product directly to the oven without damaging it along the way. Some types of shortcrust pastry are rolled only between two layers of baking paper or cling film. Finally, it is appropriate to pack products and dishes in baking paper, both during cooking and for storage. As such, it replaces . And for storing dishes with a sour taste, paper can even be preferred: microdoses of aluminum will definitely not get into food from it.

Types of baking paper

Pictured: parchment and tracing paper

Several different materials can be called baking paper: tracing paper, plain and silicone-coated parchment, as well as “silicone paper” (the same parchment with a thicker layer of silicone).

How to use tracing paper for baking

Tracing paper is the least durable material. This is a translucent white paper.
You can buy tracing paper sooner in stationery stores than in household stores (although sometimes tracing paper is also packaged in the usual rolls for home use attractive at a low price). The stationery will sell you a roll about a meter long or a pack of A3 sheets. The main advantage is cheapness. Disadvantages:
- easily soaks;
- adheres to products biscuit dough and low-fat muffins;
- when heated for a long time, it becomes brittle and crumbles into pieces that are difficult to separate from the finished product.
Tracing paper is suitable only for yeast, shortbread baking, as well as not too wet cold confectionery - for example, cheesecakes based on cookie crumbs mixed with butter. Before laying out the dough, it is recommended to grease it.

Varieties of parchment

Next in strength regular parchment similar to packaging. This is a dense smooth paper, opaque, usually brown, impregnated with a solution of sulfuric acid and because of this it has become more durable, plastic, resistant to moisture and high temperatures. It does not change its properties from prolonged exposure to high temperatures and absorbs fat relatively well. Therefore, it is the best material for baking dough products with a lot of fat: on this paper, butter cookies lose their shape the least even when baking on a sheet. If parchment is used for baking low-fat dough, it, like tracing paper, is greased. This kind of parchment is becoming less and less common today.

The most popular option is thin silicone coated parchment, which lags best on finished products, including biscuits, is impervious to moisture, absorbs little to no grease, and needs no additional lubrication. It can be used for baking any kind of dough, and for everything except biscuits - repeatedly, it is sometimes baked in meat and fish dishes. There is a variety of this parchment that can withstand temperatures up to 280-300 degrees, and is intended for baking production.

Separate option - silicone paper”, which differs from parchment coated with a thicker layer of silicone. It is usually sold in sheets.

There are also paper forms for cupcakes and other curly products: they are usually placed in metal or ceramic molds so that they do not have to be washed. In addition, it is more convenient to get small cupcakes out of the mold in a paper “wrapper”. These forms are also made of parchment with a thin paper coating.

Alternatives to baking paper

Reusable Teflon or silicone coated fiberglass "baking sheets" and silicone mats are used to cover the baking sheet for cooking in the oven. Both of these products can be used for several years, and after use, wash in the dishwasher or under the tap. Fiberglass sheets are very thin, like paper, silicone mats are 3-5 mm thick. The functionality of both products is the same - only for covering the baking sheet both during baking and for preparing other culinary products. Teflon sheets win a little in terms of the "protection against sticking" property, but the mats are easier to wash from melted sugar.
Both products are not suitable for wrapping products.