How to replace parchment paper when baking: useful tips. How to use parchment paper

If you often cook pastries, parchment paper is a must in your arsenal. It is extremely durable and does not burn when exposed to high temperatures. The material is also moisture resistant and very comfortable to use. Should it be oiled or not? You will find the answer to this question below.

Should parchment paper be greased?

The material is used to wrap it around the inside of a baking dish or baking sheet. Thus, you do not need to lubricate either the form itself or the paper, the finished product easily separates from the surface and does not stick.

You can use such paper both for baking cake layers and for making cookies. In addition, it can be used even in a microwave oven, it is not afraid of high temperatures.

Should parchment paper be greased? The answer is no, otherwise what function would it perform then? The material is designed to speed up the process and you do not have to spend time washing the form. You can also use paper to make disposable pastry bags, which is very convenient. Parchment does not absorb moisture, so you can store food in it.

Check out our article How to replace parchment for baking

You must cut a piece of paper the same size as the mold you are using. If it is round, cut off the edges and give it the same shape. If the container is square or rectangular, there is no need to trim the edges.

When the pastry is ready, you need to wait until it has completely cooled down and after that proceed to remove the paper. Otherwise, you will violate the integrity of the product.

Does the material affect the taste? No, the paper is made and impregnated using a special technology, so it does not release any substances even at high temperatures, so you don't have to worry.

Where can I buy?

You can buy material in the baking departments of any supermarket, as well as in specialized pastry shops. Most often, it is wrapped in a roll in the same way as food foil.

Which side?

Many are interested in whether the sides of parchment paper differ in texture or not? The material has exactly the same sides, so it doesn’t matter how you place the paper in the form.

Do not confuse parchment and waxed paper, the second will not withstand high temperatures and will darken during baking, an unpleasant odor will appear. If you're using a silicone mold, you don't need parchment. In addition, silicone molds do not need to be lubricated with oil.

If the used parchment sheet is clean and free of dough residue, you can reuse it. Be sure to replenish your arsenal with parchment, because you can do anything with it - wrap food, bake, and even make a pastry bag.

Housewives who are engaged in baking know firsthand about baking paper. The use of parchment preserves the shape of the culinary product, frees from washing the baking sheet, saving time and nerves of the hostess. Parchment has the advantage of being able to bake without sticking to the baking sheet, and the cake or cupcake won't fall apart when removed.

Baking paper is an environmentally friendly natural material. Its possibilities are not limited to use only in baking - it is suitable for freezing products, in the preparation of 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 the manufacture and quality.

Kinds

Depending on the raw materials used, 3 types of paper are produced for baking or cooking certain dishes.

Tracing paper

Tracing paper is a cheap type of baking material. It cannot be used multiple 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 has remained since the times when baking paper rarely appeared on sale and housewives adapted tracing paper, which is used mainly in constructing patterns for sewing, in 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 for baking. It looks like a packaging material, dense, smooth, brown. To give parchment strength, resistance to high temperatures, resistance to moisture, 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 it for baking dough products with a high oil content. In this case, it is not necessary to additionally grease the parchment with oil. If the dough is low-fat, then for safety reasons you can grease with a thin layer of oil.

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 it does not need to be lubricated. Suitable for absolutely any dough, for baking meat and fish dishes. It is the most heat-resistant, will not burn and smoke in the oven.

Baking paper, laid on a baking sheet, should be cut off so that it does not touch the walls of the oven. Whether it is necessary to lubricate it with oil depends on the type of dough being prepared. Butter dough with a high fat content does not need additional paper lubrication, but yeast dough should be lubricated if simple parchment or tracing paper is used for baking.

How to use parchment paper correctly? You will find answers to this and other questions in the article below.

Confectioners have been using parchment in baking since the last century. Such paper can be bought at any household goods store, eco-goods store, grocery store, supermarket or market.

Almost every housewife has parchment, but many do not know what it is for, and often such paper is used for other purposes.
What is parchment? Where can you buy this paper? How to use it correctly so that baking turns out tasty and healthy?
You can find answers to these and other questions in this article.

Parchment paper is sold in packs and is often referred to as "baking paper". During the Soviet Union, food was wrapped in such paper when sold in grocery stores. But what is parchment paper, and what is it for?

For its manufacture, porous paper is used - 100% cellulose.
During production, the fiber is treated with a specially prepared acid solution. Cellulose is hydrolyzed and parchment is obtained.
It is washed with water, dried, cut into strips and rolled into rolls.
The result is a thick parchment paper that does not swell from moisture and holds high temperatures well.

Parchment paper is very convenient to use when preparing different dishes. Previously, it was used only for baking confectionery. Modern housewives use parchment for preparing various meat, fish, mushroom dishes, as well as for baking dough products.

Spread a piece of parchment on a baking sheet, and place pastries on top. You can grease the paper with a small amount of vegetable or butter.
Bake products as usual: temperature, time.
Thanks to the parchment layer, pastries or other dishes will not burn. This makes it easy to clean the tray after use.

Parchment is also used for food packaging - convenient and economical. After all, this paper is inexpensive.

Important: You can bake on parchment paper without adding oil. This often helps when it comes to preparing meals for proper nutrition.

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 for it. If this material is needed a lot, for example, for the operation of a confectionery shop or a whole production, then such paper can be bought at Aliexpress.

Here, its price is several times lower than in the store, and if you order goods in a large batch, you can negotiate a good discount with the seller.
If you are not yet registered on the largest online trading platform, then how to do it right.
You can also register by viewing instructions in the video clips at the link.

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

After registration go to the main page Aliexpress, and in the search bar enter the words: " parchment baking" or " parchment paper". The product page will open in front of you. Choose, click on the image icon or product name.

How to buy parchment for baking and packaging on Aliexpress?

How to buy parchment paper for baking on Aliexpress?

Important: You can also type in the search box a query in English: " parchment paper baking », « cheap paper baking". If you need packing paper, please call " 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 desired active links and the site will redirect you to the appropriate pages.

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

Parchment, like foil, has two sides. Housewives often do not know which side to put parchment paper on a baking sheet in the oven. Place the parchment on the baking sheet glossy side up.

In Soviet times, only those housewives who had "blat" in the store could afford to use such paper. Others baked on ordinary notebook sheets, greased with vegetable oil so that the products would not stick to the baking sheet.

Many manufacturers impregnate parchment paper with silicone. Therefore, it does not need to be lubricated with oil before baking. Whether there is impregnation or not is usually indicated on the packaging. If there is no such information, then for baking yeast dough it is better to grease the parchment with a small amount of vegetable oil. Shortcrust pastry lubricates the paper with the released oil during baking. When baking meat or fish, it is better to grease the parchment.

If you often use parchment for baking, then you may have had cases when this paper ran out at the most inopportune moment. You have to cook dishes just on a baking sheet. Products burn, and the frying sheet is then poorly cleaned. But is it possible to replace parchment paper with tracing paper, foil, teflon, silicone baking paper? A few nuances:

Drawing paper- such paper is perfect for baking in the oven, but its top layer, on which the products will be located, must be lubricated with vegetable oil.
Foil for baking products, put the matte side on a baking sheet. The top shiny side should be greased with vegetable oil if you are baking dough products. When baking fish or meat, this is not necessary.
Teflon paper allows you to bake products not only in the oven, but also on it you can fry dishes in a pan. If you are afraid that the product will burn during cooking, feel free to place Teflon paper on any frying surface. The dish will turn out appetizing and tasty.
silicone paper- excellent material for baking. Such paper does not come into contact with products and holds high temperatures well. Often, baking housewives use ordinary silicone table mats. They are much denser than paper - pastries will not burn, they will be ruddy and beautiful.

For baking, you can even use ordinary office paper, but clean and oiled on both sides, as well as food parchment, from which paper bags and packaging on products in supermarkets are made.

A slow cooker, like a microwave oven, is in almost every home. In it we cook, fry, bake. But is it possible to put parchment paper in a slow cooker to make the dish more juicy, and the “saucepan” itself can be easily and quickly cleaned? Yes, parchment is used for baking and frying various dishes: meat, fish, and dough products.

A good quality non-stick pan is expensive, and frying with a lot of oil on cast iron or steel cookware is unhealthy. Therefore, women often ask themselves the question: is it possible to bake meat, chicken, fish, fry cutlets on parchment paper?

As mentioned above, parchment is actively used by housewives for cooking meat, fish, chicken and mushrooms. In addition, cutlets can be fried on such paper, both in the oven and in a pan. To bake cutlets in the oven, parchment paper does not even need to be greased, and for frying in a pan, you will need a few drops of vegetable oil.

Tip: If you still want the dish in parchment to turn out rosy and a little fried, then the paper on the inside must be greased with vegetable or butter.

If we use the oven for a long time, then we know all the nuances of how to bake or fry a dish so that it turns out to be ruddy and not burnt. But, if the oven is new, but you want to cook everything right away as tasty and beautiful as in an old oven, then you should use parchment.

But often the housewives and with this paper products do not always turn out perfectly. Why do pastries, dough, meringues, pies, pizza, meat and fish stick to baking parchment paper?

This may be due to the fact that you are using the parchment incorrectly. It should be laid on a frying pan or pan with the glossy side up.
But if the dough is liquid, then it can stick, just like meat, fish or meringue. Therefore, it is better to use special impregnated parchment paper.
Its cost is slightly higher than that of the usual one, but nothing will stick to it.

Important: If your oven has its own characteristics, and bakes products so hard that even impregnated paper sticks, then use special Teflon or silicone paper, or a mat.

If, nevertheless, parchment stuck to the finished product, then how to remove it from baking? Do not try to remove paper from a hot product - nothing will work. Wait for the pastry to cool or place it on a damp towel. After such actions, the parchment should well move away from the product.

It happens that it is difficult to remove the baking paper, and you have to serve the dish to the table with it. Naturally, it is not always possible to completely clean while eating, so the question arises: what will happen if you eat parchment paper? Parchment is made from a natural material - cellulose or fiber. Once in our stomach, it only swells a little, but it is perfectly digested. Therefore, there will be no harm from a small piece of parchment eaten.

The nutritional properties of food cooked on parchment paper are preserved, and the taste becomes even better. If you tightly tie the ends of the paper, you get a kind of bag, with which you can even boil dishes in water.

Video: Choosing paper for baking - Advice from Everything will be kind - Issue 403 - 06/04/2014 - Everything will be fine

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.

Parchment paper is used for packaging goods, parcels and food. Recently, this material has been used for confectionery purposes. Thanks to such a simple device, the process of creating baked treats has been greatly simplified. In our article today, we will learn how to use parchment paper for baking, and what can replace it for "non-stick" properties.

What is parchment paper?

In the household departments of the supermarket, there are many brands of parchment paper of various weights and sizes. But few people know the manufacturing technology of this material. Consider the detailed characteristics of parchment for baking.

What does parchment paper look like?

The appearance of parchment depends on the scope of its application. In our case, consider the food industry. The baking paper configuration has a translucent appearance and a slightly glossy dark beige color. To the touch, the parchment has a superimposed texture that “crunches” with any manipulation. This material is quite dense and durable, despite the external unpretentiousness.

What is parchment paper for?

Parchment paper for baking is designed to prevent the dough from sticking to the baking sheet and burning the bottom crust. In addition, this device greatly facilitates the subsequent washing of dishes, since grease and ingredients do not stick to the bottom. Parchment is a heat-resistant material, so high oven temperatures do not deform or destroy the texture of the product.

What is parchment paper made from?

The main component in the manufacture of parchment is filter paper. This porous material undergoes long-term treatment with a solution based on alkaline and sulfuric acids. Thanks to these chemical components, the filter cloth "melts", clogging and smoothing out all the bumps. After processing, the future parchment is soaked and dried, due to which a dense waterproof base is formed.

parchment paper - a dense, waterproof base for baking

How to bake on parchment paper?

Many manufacturers of parchment paper for baking post instructions for use of the product. If this information is not provided, we advise you to familiarize yourself with the detailed method of baking dishes on parchment.

Which side to put parchment paper on a baking sheet?

Most housewives argue about which side of the parchment to cover the baking dish. In this case, there are no clear rules. You can use the matte or polished side of the fixture. Before cutting off the necessary part of the parchment for baking, "adjust" it to the size of the baking sheet, as the paper, folded on the sides of the dish, forms creases in the biscuit and deforms the integrity of the baking.

Should parchment paper be oiled?

The need to process parchment with cooking oil depends on the recipe of the dough. For example, sand and rich mass, which includes oil, will not boil or burn due to the fat layer between the parchment and the ingredient. Unleavened or yeast-raised dough does not have "non-stick" properties, so it is recommended to grease the paper with a thin layer of oil using a pastry brush.

Why does it stick to parchment paper when baking?

Many housewives complain that following all the above recommendations, baking still sticks to paper. There are several reasons why this confusion may occur.

Batter

Too thin dough, despite the presence of oil, sticks to pastries. A heavy dense mass pushes out the fat layer and, therefore, sticks to a hot form.

Deformed baking sheet

The poor quality of the material from which the baking dish is made, or mechanical deformation, leads to a “skew” of the baking sheet under the influence of high temperatures. For this reason, the dough can "walk" and roll on the surface of the parchment. Because of this, the mass dries up and sticks to the paper.

Water

A wet baking sheet, water dripping from your hands onto the parchment - all this can contribute to the sticking of the dough. The water layer liquefies the dough and, evaporating, “dries” it.

How to remove paper from baking?

It is necessary to remove the paper only after the baking has cooled, with gentle, smooth movements. Otherwise, the stuck crust may break, partially remaining on the parchment, and acquire an unaesthetic appearance. If, after cooling, the paper is difficult to remove, you can carefully cut it off along the crust with a sharp knife.

parchment paper can be replaced with foil or tracing paper

What is a substitute for parchment paper for baking?

Many baking recipes use parchment paper. But what if you do not have the necessary equipment at hand? Find out what can be used instead of paper.

Can foil be used instead of parchment?

Cooking paper can be replaced with ordinary food foil. This material should be laid in 2 layers, folding a suitable size, part in half. Otherwise, given the “fragility” of this product, the improvised foil “mat” may tear and the dough will burn. Lubricate the coating with oil only if the dough is lean and does not contain fat.

Can tracing paper be used instead of parchment?

You can replace parchment paper with ordinary stationery tracing paper, after wiping it with a damp cloth and drying it. Please note that it is necessary to lubricate this material with oil, regardless of the dough recipe, preferably on both sides.

How much does parchment paper cost?

The cost of baking parchment depends on the width and length of the roll. For example, a standard block of 40/200 paper costs from 20 to 100 rubles per package. Why such a wide price range? The packaging design, the "hype" of the manufacturer's brand - the higher the costs for all this, the greater the markup in price.

When choosing parchment paper for baking, pay attention to the "convenience" of packaging. For example, a protective cellophane cover or clip-fastener will prevent dust from entering when storing the product.