Should parchment paper be greased? Baking paper to help housewives

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 cook dough products at home, but they often face the problem of burning. This issue is easy to resolve if you know how to use baking parchment. 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 often used in grocery stores. Products were 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, resulting in hydrolysis.

The resulting parchment is washed in several waters, followed by drying. The finished paper is cut into smaller sheets, rolled up and packaged. In this form, parchment paper goes on sale. Thanks to a special treatment, it is able to withstand high temperatures, in addition, it does not sag 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, are different from each other. Before using parchment for baking, you need to understand which side to lay it on a baking sheet.

Lay the paper with the glossy side up, this will help to more evenly distribute the temperature 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 it is necessary to grease it with vegetable oil before sending it to the oven. The answer to this question can be found on the package of parchment. Some manufacturers process sheets of paper with silicone, indicating this fact in the product description. In this case, no additional manipulations are required. Baking is placed on parchment and sent to the oven.

If there is no impregnation marking on the package, the sheet can be smeared with butter or vegetable oil. However, if you are going to bake shortbread dough, this should not be done. The fat released from the product when the temperature rises will ensure the processing of parchment.

Sweet buns

Fans of homemade baking often face such a nuisance as burning. In addition, stuffed products 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.

Having decided to cook buns at home, you should get 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 spread on parchment and left to rise in a warm place.

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

Tracing paper can be used instead of parchment. It is often used for sewing or drawing. This paper is thinner, but similar in quality to processed pulp. Having laid a baking sheet, it must be greased with oil or fat.
As a substitute for parchment, foil, also oiled, is often used. However, you should be careful about baking. Thin metallized paper is able to increase the temperature, thereby speeding up the cooking process.
Recently, many housewives have been using silicone baking products. These are all kinds of rugs, cookies, cakes. Using them in the kitchen, you can do without parchment.
Improvised tools will help to effectively replace baking paper. Notebook, landscape oiled sheets, baking sleeve, treated with fat. Even a foil wrapper from butter can successfully replace the popular paper.

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

Cake layers

Parchment paper is very convenient to use when baking cakes 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 products, is very simple. It is enough to fit a sheet of paper to the size of the form 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 sheet 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 better to use another company's product.

homemade pie

Many often face the question of how to use parchment for baking a pie. The principle of operation of popular paper is the same as for any other confectionery. 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 tool. With its help, it is very easy to cook a wide variety of dishes, and some even bake homemade pies in it. Even in this case, you can use parchment paper. This will prevent baking from burning, and it will be much easier to wash the mold later.

Baking in the oven

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

Before using parchment for baking, it is necessary 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 parchment must be laid with the glossy side up.

Before buying, pay attention to the recommendations for use and the composition. The manufacturer indicates this on the packaging: there is a disposable one - made of cellulose, and for repeated use - with silicone impregnation.
If you bought paper intended only for baking, you should not bake vegetables, meat or fish in it. It will get wet, tear, and the product will stick - and you will have to separate it in a plate.
Thick reusable baking paper is equally good for baking various dishes, as well as for baking. But this does not mean that after baking fish or meat, you can cook cookies, pizza or cakes on it.
Indispensable when rolling out thin cakes. Some types of shortcrust pastry can only be rolled out between two layers of baking paper.

Which baking paper to choose?

Thin and fragile Baking paper can be called several different materials. The least durable (and cheapest) is thin tracing paper. Translucent, thin, easy to soak and stick to biscuits and cakes with little fat. Another drawback of tracing paper is that with prolonged baking, it can become brittle and even crumble. It is suitable for yeasty, shortbread and cold confectionery products such as cheesecakes based on biscuit crumbs mixed with butter. It is recommended to grease it.
Dense and durable The next in strength is ordinary parchment, similar to packaging. This is a smooth parchment paper for baking, often brown, impregnated with a solution of sulfuric acid and because of this it has become more durable, plastic, resistant to moisture and high temperatures. Does not change its properties at different temperatures and absorbs fat relatively well. Perfect for baking pastries with a high fat content. If parchment is used for baking low-fat dough, it must be greased with oil.
Universal The most popular option is baking parchment paper with a thin silicone coating, which lags best on finished products, including biscuits, does not absorb moisture, absorbs little fat and needs additional lubrication. It can be used for baking any kind of dough, and for everything except biscuits, repeatedly. Meat, poultry and fish dishes are usually baked in it. There is a variety that can withstand temperatures up to 250-300 ° C and is intended for baking production.
Silicone A separate, expensive option is baking paper with a double-sided silicone coating that forms air chambers and a three-dimensional baking structure. It has a thicker layer of silicone. Usually brown in color and sold in sheets.

How to use baking paper

There are many options for paper envelopes for baking dishes. We offer the most popular - proven practices over the years.

Put a square of paper on the table, place the products in the center. Raise the two opposite ends, connect, tuck and secure with skewers, do the same with the remaining two.
Cut out a rectangle, place food on one side, cover the other. Connect the edges and twist tightly.
Cut out two circles from baking paper. Put products on one, cover with a second circle. Connect the edges and, tucking them 2-3 times, twist tightly and pinch. This option is good because when serving on a plate, the top circle of paper is easily removed.

How to replace baking paper

There are also paper molds for cakes and other dough products: they are usually placed in metal or ceramic molds so that they do not have to be washed, and baking at a high oven temperature does not blur, but retains the desired appearance. In addition, small cupcakes and muffins in a bright paper wrapper can be served on the table - beautiful and convenient.

Please note that forms for baking Easter cakes, muffins, shortcakes and rolls are inexpensive and are sold in the household departments of supermarkets. 9 common baking mistakes
In addition to baking in such forms, you can cook fish and meat rolls from minced meat, casseroles.

Mini pizzas with caramelized onions

Quantity

12 pizzas

Time

50 minutes

Ingredients

200 g ready-made frozen pizza dough
100 g mozzarella
3 large onions (peeled, thinly sliced)
100 g ketchup or other tomato sauce
2 tbsp. l. butter and olive oil
1 st. l. Sahara

1. Fry the onion in circles on both sides in a mixture of oils. Pepper, salt, sprinkle with sugar.

2. Cut out 12 circles from the rolled out dough, place them on a baking sheet lined with baking paper. Grease the dough with tomato sauce, put a slice of onion, a slice of mozzarella.

3. Preheat oven to 200°C, bake pizzas for 10-15 minutes. Serve hot.

Advice: Mini pizzas are good with cheese, capers and olives, or with toasted bacon and pickled cucumber.

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? What is a substitute for baking paper?

How to replace parchment paper when baking?

The purpose of baking paper is to avoid sticking of the product to the baking sheet, to prevent it from burning. It also protects against burning in case of leakage of the filling (juice). 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;
Ordinary office paper (clean), also oiled;
Food parchment (thick paper from which baking bags are made in supermarkets).

If none of the above turned out to be at home, you need to generously grease the baking sheet with oil or cooking oil and sprinkle with semolina or breadcrumbs. This will help to avoid burning, and baking will be easy to remove from the mold.

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

Can foil be substituted for baking paper?

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, the foil must be lubricated with oil. For baking vegetables, fish, meat is not needed;
To prevent the dough from sticking to the foil, put it with the matte side on the baking sheet, and the shiny side up.

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

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

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

One of the necessary ingredients in baking recipes along with butter, flour, sugar and eggs is baking paper. It is recommended to lay it on a baking sheet, roll out the dough, put pastries on it, and also cover the baked product with it. But what is this paper?
Paper for baking or baking- it is durable, moisture resistant, impregnated with a special lubricant, to which nothing sticks. It is made from porous base filter paper by treatment with 50% sulfuric acid, after which it is forcibly dried. Thanks to this, it becomes moisture and fat resistant, without changing its properties even with prolonged exposure to high temperatures.
Baking parchment withstands temperatures up to 215 - 232 degrees Celsius. It is better to use it in a conventional oven or convection oven, but not when roasting, grilling or toaster, otherwise it will turn brown, crumble, or may even catch fire. Above this temperature, the parchment will deteriorate and turn dark brown. Both sides of the parchment are the same, that is, it does not matter which side to put it on the baking sheet.
One of the great benefits of baking paper is the “non-stick effect”, so it eliminates the need for greasing pastries before baking. Baking will be removed easily, without sticking and dirt. By the way, most likely you will not even need to wash the baking sheet after baking! baking paper can be used several times, especially when making cookies, etc. When laying paper on a baking sheet, it's a good idea to oil the baking sheet itself, as a little oil will help the parchment stick to it, which means the dough won't land on the baking sheet when you fill it.
This paper can be used to decorate cakes and pastries: form it into a cone, cut off the tip and fill with icing. You can also cut out stencil shapes, put on the cake, pour out the powdered sugar and remove the paper.
Below are 8 ways to use:
1. The main purpose of using baking paper is to preserve the shape of the product by significantly reducing the likelihood of dough sticking to the baking sheet. This function is relevant not only for hot dishes, but also for cold confectionery products, such as tiramisu or cheesecakes.
2. Baking parchment is the magic wand of every housewife! To prepare thin brittle cookies without difficulty and nerves, you only need to use parchment. Cookies do not crumble, do not break, easily removed from the pan.
In addition, you can cook not only pastries, but also pizza, pasta, meat, fish, chicken, etc. in it.
3. To avoid mess and stain the minimum amount of dishes during cooking, use a sheet of paper to mix dry ingredients such as flour, baking powder, soda, salt, and then pour it all into a bowl.
4. Use parchment paper to separate leftovers such as chicken breasts, pizza leftovers, pancakes, buns for later storage. The same method is suitable for freezing food.
5. Artfully wrap pastries: Paper makes a great substitute for gift wrapping paper. It looks simple and elegant. Tie with ribbon after wrapping.
6. The easiest way to cook something simple and healthy is to bake fish or meat in baking parchment. First, place vegetables, meat on paper, drizzle with oil, sprinkle with spices, wrap tightly and bake. Again, no need to wash anything after cooking.
7. Waiting for friends with children for dinner? Cut out large napkins from baking paper and place under the plates. Forget about how messy kids are, just throw away paper napkins after dinner is over.
8. Instead of paper towels, cover the dishes in the microwave with baking paper to reduce splatter. Your microwave will thank you!
Those who have already cooked with parchment for baking know that it is very inconvenient to spread the dough on it at the same time and hold it so that it does not twist. Here are 3 ways to straighten parchment and make your cooking process easier:
1. Remove the magnets from the refrigerator and place them in the corners of the lined paper. Don't forget to put them back before baking!
2. Cut the paper and place between the baking sheets until the next culinary masterpiece. By the time the paper is needed, it will straighten out under the pressure of the pan and be ready to use.
3. Rolling out the dough between two sheets of paper is a good way to prevent the dough from sticking to the rolling pin, but the constant slipping of the paper is annoying. Sprinkle water on the paper next time. It will become moist, stick to the dough, and it will become easier to roll it out.
In addition to the above, you can think of another 1000 and one way to use paper in the kitchen, since this thing is really necessary for both the most experienced and qualified chefs and ordinary housewives. You can buy from us paper of excellent quality at very low wholesale prices.

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 does not allow the dough to stick to the bottom and walls of the baking sheet, and also makes it possible to roll out super thin layers of shortbread and puff pastry, laying between two parchment sheets and transfer them directly to the 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
shortcrust pastry cookies
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

Silicone Coated Parchment 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 type of special paper used in the confectionery industry is designed for baking at low temperatures - 100 - 170 ° C. The parchment 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 withstand temperatures 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 foil).
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

Newspapers should not be used as a substitute for parchment paper, as they ignite easily and are 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.