Parchment paper should be greased with oil before baking.

Baking paper: how to use

Baking paper can be used not only for baking, so that nothing sticks to the baking sheet. It can replace some kitchen utensils.

parchment is a great substitute for a rolling mat. You can easily roll out dough for dumplings, dumplings or cookies on it, and after work you can quickly and easily remove the work surface;
paper is ideal for heating all kinds of foods in the microwave;
it can be used in the form of a pastry syringe, naturally, having previously rolled the parchment into a cone;
It is convenient to wrap food with paper before freezing (subsequently, the food can be placed directly from the freezer into the oven for defrosting);
Parchment makes excellent stencils for sprinkling baked goods.

What to do if paper sticks to baked goods

To prevent the paper from sticking to the pies, confectioners recommend coating it with butter. If baked goods stick to parchment paper, the actions of the housewife depend on the type of baked product.

But, in any case, leave the product to stand for 15 minutes outside the oven.
If you are baking a dessert made from puff pastry, cooling will be sufficient and the paper will be easy to remove.
If the paper sticks to the yeast dough cake, then after cooling, wipe the cake or place the cake on a damp cloth with the sticky paper facing down.

What is parchment

Baking paper used to be a common item in grocery stores. They wrapped food in it, not knowing what valuable qualities it possessed. To make parchment, huge sheets of cellulose (porous paper) are used. During the production process, they are treated with solutions of special acids, resulting in hydrolysis.

The resulting parchment is washed in several waters, followed by drying. The finished paper is cut into smaller sheets, rolled and packaged. In this form, parchment paper goes on sale. Thanks to special processing, it is able to withstand high temperatures, in addition, it does not limp when wet.

Tips for choosing

The relevance of tracing paper, which our mothers and grandmothers often used instead of baking parchment, is not great these days - the scope of its use is significantly limited. Food-grade parchment paper is the most popular among housewives. It is good because it does not require additional use of oil and at the same time ideally retains the shape of the baked product.

Experienced confectioners prefer silicone-coated paper because it is easy to use, used for all types of baked goods, and can easily withstand temperatures up to 300 degrees for a long time.

Baking paper is sold in a wide variety in hardware stores and online stores. Several dozen enterprises are engaged in its production, but the most popular are the products of the Paclan and Nordic brands.

Paclan parchment is paper treated with silicone coating, thanks to which it perfectly follows the surface and contours of the baking sheet, does not crumble, does not stick to the dough and can be used repeatedly. Although this parchment is quite thin, it is still quite durable and can withstand the highest temperatures.

Which side should you put on the baking sheet?

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

It is necessary to lay the paper with the glossy side up, this will help distribute the temperature more evenly over the surface. Experienced housewives, before the widespread appearance of parchment, used ordinary notebook sheets, pre-treating them with vegetable oil.

How to use baking foil

It should be remembered that for preparing dishes that release a lot of juice when baked, it is advisable to use foil, which will probably not get soggy. Everyone knows that it is good to bake meat, fish and vegetables in foil without using oil. Foil can also be used for baking, you just have to grease it. It is important to remember that the foil should be placed with the shiny side up, matte side on the baking sheet. This is done, firstly, so that the dough cannot stick to the surface, and secondly, because the matte side, if you put food on it, can oxidize and spoil the taste of the food.

Foil is also used to make molds, for example, when baking a pie. For strength, it is better to make the mold from 2-3 layers. And to make the top crust of the pie softer, you can cover the top of the pie with foil. It will need to be removed 10 minutes before removing the pie from the oven so that the pie turns out more ruddy.

To lubricate or not

Despite the popularity of baking paper in modern cooking, not everyone knows whether it needs to be greased 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 treat sheets of paper with silicone, indicating this fact in the product characteristics. In this case, no additional manipulations are required. The baked goods are placed on parchment and sent to the oven.

If there is no impregnation marking on the package, the sheet can be coated with butter or vegetable oil. However, if you are planning to bake shortcrust pastry, you should not do this. The fat released from the product as the temperature rises will ensure the processing of the parchment.

Types of molds

Silicone molds are lubricated with oil only before first use. But glass and metal need protection before each use. This also applies to non-stick coating. If there is no oil at hand, cover the bottom with oiled parchment. You can also find silicone sheet in stores that does not need to be treated with grease.

Butter buns

Fans of homemade baking often encounter such a nuisance as burning. In addition, products with filling often leave black fried marks on the baking sheet, which are quite difficult to wash off. If you know how to use parchment for baking buns, this problem can be easily avoided.

If you are planning to make buns at home, you should get some parchment paper. The sheet is spread on a dry and clean baking sheet, if necessary, the protruding edges are trimmed and greased with vegetable oil. The dough is placed on parchment and left to rise in a warm place.

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

You can use tracing paper instead of parchment. It is often used when sewing or drawing. This paper is thinner but has similar quality to processed pulp. Having covered the baking sheet, it must be coated with oil or fat.
Foil, also greased with oil, is often used as a substitute for parchment. However, you should carefully monitor the baking. Thin metallized paper can increase the temperature, thereby speeding up the cooking process.
Recently, many housewives have been using silicone baking products. These are all kinds of rugs, molds for bread, cookies, and cakes. Using them in the kitchen, you can do without parchment.
Use the tools at hand to effectively replace baking paper. Notebook, landscape, oiled sheets, baking sleeve, treated with fat. Even a foil wrapper for butter can successfully replace popular paper.

How to grease the Easter baking dish?

A slight difference between these forms and paper ones is that you still have to grease them from the inside with vegetable or butter (some use rendered pork fat) and remove the cakes almost immediately after baking, as they can become damp when cooling.

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Cake layers

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

Using parchment for baking cakes, like any other product, is very simple. It is enough to adjust a sheet of paper to the size of the mold using 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. To separate it, there are several ways:

wipe the slightly cooled paper with a damp cloth to soak it;
you can cut the leaf with a knife with a long, thin blade;
Place the mold with the hot cake on a damp cloth and hold for 10-15 minutes.

If the problem with paper recurs frequently, it is better to use a product from another company.

Cookies with chocolate

Components:

250 g chocolate or cocoa;
50 g peasant butter;
powdered sugar – 1 tbsp;
4 chicken eggs;
vanillin;
Wheat flour;
1 packet of baking powder.

Cooking algorithm:

Homemade pie

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

The emergence of various household appliances has made it easier for many housewives to work in the kitchen. The multicooker has become a truly indispensable device. With its help it is very easy to prepare a wide variety of dishes, and some even bake homemade pies in it. Even then, you can use parchment paper. This will prevent the baked goods from burning, and it will be much easier to clean the pan later.

How to buy parchment paper for baking and packaging on Aliexpress?

How to buy parchment paper for baking and packaging on Aliexpress?
If parchment paper is needed for home baking, then housewives often go to supermarkets or the market to get it. If you need a lot of this material, for example, for the operation of a confectionery shop or an entire production, then such paper can be bought on Aliexpress.

How to buy parchment paper for baking and packaging on Aliexpress? Follow these steps:

After registration, go to the Aliexpress main page and enter the words “parchment baking” or “parchment paper” in the search bar. A page with the product will open in front of you. Select, click on the image icon or product name.

How to buy parchment for baking and packaging on Aliexpress?

On the page that opens, study the seller’s rating: it should have a high degree of reliability and many positive reviews. This can all be seen at the top of the page.

How to buy parchment paper for baking on Aliexpress?

If everything is fine with the seller’s rating, feel free to order the product by clicking on the “Buy now” or “Add to cart” button. Make the payment, confirm the order, and wait for delivery.

Important: You can also type a query in English in the search bar: “parchment paper baking”, “cheap paper baking”. If you need paper for packaging, type “paper baking.” If a page with other products opens in front of you, then using the filter on the right, you can find what you need. Click the necessary active links and the site will redirect you to the appropriate pages.

How to buy parchment paper for baking and packaging on Aliexpress?

Baking in the oven

The introduction of parchment quickly became widespread due to its multifunctional use. With its help, you can not only prepare homemade pastries, you can also simply bake poultry, fish, and meat with it. Some housewives place a sheet of parchment on the frying pan while frying the cutlets. This reduces vegetable oil consumption and makes washing dishes easier.

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

Delicious apple pie

Apple pie is loved by everyone - both adults and children. This is a great dish for breakfast, or for meeting guests. You can replace the paper with breadcrumbs or simply grease the bottom of the container in which you plan to cook the baked goods.

Apple and cinnamon pie is the easiest and fastest dish you can make.

Material advantages

Baking paper is an environmentally friendly natural material. Its capabilities are not limited to use only in baking - it is suitable for freezing food and preparing 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. Baking paper is available in several types - they differ in the raw materials used in production and quality.

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, quickly swells and spreads when used. In fact, the presented paper is not intended for use in baking - this habit remains from the times when baking paper was rarely available for sale and housewives adapted tracing paper, used primarily in creating patterns for sewing, into cooking.

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

Parchment

Parchment paper is a special material designed for baking. It looks like packaging material, dense, smooth, brown in color. To give parchment strength, resistance to high temperatures, and resistance to humidity, it is impregnated with sulfuric acid.

Parchment is used repeatedly and does not lose its properties. It perfectly absorbs oil and fat, so it is good to use for baking dough products with a high oil content. In this case, there is no need to additionally grease the parchment with oil. If the dough is not greasy, then to be on the safe side, you can grease it with a thin layer of butter.

Silicone parchment

Silicone coated parchment is the most popular type of baking material. It does not swell from moisture and is not saturated with fat, so there is no need to lubricate it. Suitable for absolutely any dough, for baking meat and fish dishes. It is the most heat-resistant and will not burn or smoke in the oven.

When placed on a baking sheet, baking paper should be cut so that it does not touch the oven walls. Whether it needs to be lubricated with oil depends on the type of dough being prepared. Butter dough with a high fat content does not need additional lubrication of the paper, but yeast dough should be greased if you use simple parchment or tracing paper for baking.

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Sub-parchment and baking paper. what is the difference? | everything will be fine

Have you decided to bake a pie for your family or fry fish without oil? Food technologist Andrey Babaev recommends thinking about high-quality parchment paper - by choosing cheap, you can end up putting real poison on the table.

“Indeed,” says Andrey Babaev, “one type of paper is made with the participation of sulfuric acid. There is no need to explain what kind of dish can be prepared with its help. And with the right baking paper, you can cook healthier and lower-calorie food without oil, save money and not have to wash the pan after baking, just rinse with water!”

There are 4 types of paper that are sold in stores for baking: sub-parchment, parchment, siliconized parchment, siliconized paper. As a rule, the name is indicated on the packaging.

HEAT RESISTANCE

Subparchment is paper, but not heat-resistant at all. There are unscrupulous manufacturers who cheat and pass it off as parchment. This is a fake! Yuriy Balashov, an expert who has been importing baking paper to Ukraine for more than 20 years, told us about this: “On the Ukrainian market, 90% of parchment is counterfeit. Cheaper and low-quality types of paper, which are often not intended for baking, are passed off as parchment. There are only 5 factories in the world that produce real parchment.”

There is also a trick that manufacturers go to. In large letters they write parchment, and in small letters in the composition they indicate the real material: sub-parchment.

Parchment is the paper with the highest heat resistance among pure cellulose papers. Parchment can withstand prolonged heating up to 230C.

In siliconized paper, heat resistance is ensured by a special silicone impregnation. The paper itself is not heat-resistant, so the edges will turn browner.

But siliconized parchment will ideally withstand the oven. The parchment itself is heat-resistant, and the siliconized coating enhances temperature resistance. This will be the best option.

FAT RESISTANCE

If the paper allows fat to pass through, it flows into the mold and begins to burn. There will be a smoke screen in the kitchen. The paper will stick to the pan and it will be difficult to remove the cake from the pan. And there is a high probability that the pie will burn. And burnt food can no longer be considered healthy.

The subparchment will tear - you will barely pull it out. It will let the fat through. The pan will be greasy and burnt. The paper itself will also tear, making it impossible to pull out the pie properly. If the form does not have a fastener, then this is difficult to do. And if there is some kind of decoration on top, then the top will be damaged. This is explained by the fact that cellulose is crushed during production. There are pores between the small cellulose fibers through which the fat passes. Subparchment is intended for packaging products with a moisture content of up to 15% and a low fat content. He can't handle batter.

Parchment: very little fat will transfer to the pan. This means that the fat will be soaked in almost before the end of baking. And the sooner it comes through, the more it will burn. After parchment, you can wash the mold with a light sponge movement and a small amount of detergent. Grease resistance to parchment is ensured by special technology. First, a fiber-free paper web is obtained from bleached cellulose. And then they dip it in a solution of sulfuric acid and dissolve the canvas. Melt products fill all pores and gaps. Therefore, parchment has a monolithic structure - like glass. All fibers and pores through which fat and water can pass disappear. The use of sulfur here is not dangerous, because the fabric is then washed and dried. All acid is completely neutralized.

The paper is siliconized - the form will be almost dry, but there will still be a little fat. The fat also did not have time to burn, as in the case of parchment. It is 100% cellulose paper with fibers and pores. But the silicone coats them, filling the gaps between them, but it doesn't melt the paper itself like sulfuric acid. Still, here and there there are unfilled pores through which the fat managed to seep through.

Siliconized parchment will do the best job - not a trace of grease. You don’t have to wash it at all, the form will be completely dry. And all because the parchment itself has a solid structure and is also covered with silicone. Fat and water simply have no chance of penetrating through it. This is the best variant.

SEE ALSO: Separate nutrition - pros and cons

HOW EASILY IS IT SEPARATED FROM THE PRODUCT?

Paper is the most environmentally friendly material for contact with products. And cooking can be done without oil. The less oil a product contains, the fewer calories it contains. Therefore, baking paper can become your real assistant in the fight for a beautiful, slim figure.

Siliconized paper will come off easily, but siliconized parchment will come off like clockwork. The parchment will adhere very tightly to the dough due to the fact that the protein curls up from the high temperature and sticks to the paper, so it is difficult to separate - you need to hold it so that the dough does not remain on the paper. For easier removal, it is better to lightly grease the parchment with oil. And almost the entire bottom of the pie will remain on the parchment, and in some places pieces of parchment will remain on the pie. And the bottom will be burnt.

ECONOMICAL

Based on the results of Andrey Babaev’s test, it became clear how many times one sheet of baking paper of each type can be reused. Andrey Babaev baked the most - 5 cakes on siliconized parchment. Slightly less than 4 - on siliconized paper, on parchment - 3 layers, least of all on sub-parchment.

It’s better to pay a little more for siliconized parchment, but the dishes will turn out tasty, beautiful, healthy, and the paper itself will last a long time. But in the experiment, Andrei Babaev used puff pastry, and it was easily separated from both parchment and siliconized paper. But for liquid baking, it is better to use parchment with a siliconized coating - it does not allow liquid to pass through, and the dough does not stick to it.

HOW TO USE EACH TYPE OF PAPER

Sub-parchment is intended for packaging products with low humidity - up to 15% and low fat content: ready-made baked goods, waffles, sausages. For these needs, it is economically correct to use subparchment.

Parchment is intended for both storage and baking. Very fatty and moist products are stored in it: butter, margarines, spreads, cottage cheese products. It can also be used for baking bakery and confectionery products. If the parchment has an additional repellent siliconized coating, then it can also be used for baking liquid, fatty dishes or without using oils at all.

Baking paper is suitable for storing and baking products with a medium fat content - confectionery, hard cheeses.

ADVICE TATYANA LITVINOVA

how to use parchment and baking paper

Tip 1: Roll out thin cakes of dough on parchment paper so that you can transfer the product directly into the oven onto them without damaging it along the way. Some types of shortcrust pastry are rolled out only between two layers of parchment.

Tip 2: Sub-parchment is used as a pastry stencil. By cutting out a shape in paper and placing it on a cake or biscuit, you will get a stencil - all you have to do is sprinkle it with powdered sugar, cocoa, chocolate or colored coconut flakes, nuts and the like.

Tip 3: Sub parchment will ensure hygiene in the kitchen. For example, when cutting fish, especially herring, housewives often use sheets from old newspapers or magazines so as not to stain the board. It's not very hygienic. But subparchment works great.

Tip 4: You can also fry on parchment paper. Place a sheet of parchment on the bottom of the pan - this way you can fry fish, meat, and poultry without using fat.

Tip 5: Parchment will help you easily separate the baked goods from the pan and prevent burning. Plus, by using parchment paper, there is no need to grease the pan, pan, or sheet. Thus, you can prepare delicious and appetizing dishes and at the same time control your fat intake.

What can replace paper?

If you constantly prepare baked goods, then it is possible that you run out of parchment at the most inopportune moment. An alternative can be drawing tracing paper, which can always be purchased at any stationery store.

Previously, tracing paper was widely used in cooking. Of all the types of paper used for baking, it is considered the thinnest and most cost-effective material, and therefore has many disadvantages.

Tracing paper should be lubricated with oil before use, on both sides. If you don't do this, it will simply stick to the dish during cooking.
Under the influence of elevated temperatures and with a long stay in the oven, the tracing paper darkens, becomes very brittle and may even crumble into small pieces, which will then be impossible to separate from the dough.
Tracing paper quickly gets wet when it comes into contact with moisture, so it cannot be used for preparing dishes with juicy fillings; for the same reason, it can only be used when working with shortbread or yeast dough.

Also, such materials can be an alternative to baking paper.

Foil - it must be placed on a baking sheet with the glossy side up, and the top side must be greased with a thin layer of vegetable oil (this is not necessary when baking meat and fish).
Teflon paper - used for frying in a pan and baking in the oven. When using these sheets, you don't have to worry about your food sticking during the cooking process.
Siliconized paper or mat is an ideal material for baking. This mat is much denser than paper, so food does not burn on it, and the baked goods turn out appetizing and rosy.

If you don’t have any of the above on hand, then you can use the most ordinary copier paper, but first it should be thoroughly oiled on both sides.

Sometimes every housewife has situations when they are forced to serve pies and pastries with pieces of parchment stuck to them. In this regard, many people have a question - what will happen if it is not possible to completely clean it off and household members accidentally swallow a small piece.

We hasten to reassure you - baking parchment is made from cellulose and fiber. Penetrating into the human stomach, it swells slightly, but at the same time it is perfectly absorbed and digested, so there will be no harm from eating a piece for a person.

In the next video you will find two life hacks with baking paper.

Foil or parchment paper has been used for baking for a long time. This material is used for packaging dishes, gifts, and food. In the latter case, parchment is widely used in everyday life due to the fact that it does not allow grease to pass through, and therefore will not allow the cake to stick to the baking sheet or mold. This will allow the housewife not to waste time washing dishes after baking cakes or cookies, plus the culinary masterpieces will retain their aesthetic shape.