Any hostess knows that in order to avoid burning baking you need to use special bakery paper. But how to be if it was not at hand, and the dough is ready? Try to choose a decent replacement!

Other options

So, what can be replaced with baking paper?

1. Conventional A4 office paper, which is used for printing. It has sufficient strength and dense structure, so it will take out elevated temperatures and forms a protective layer between the bottom of the form and the test inside it. But before using paper, it is necessary to embroider well with oil so that it is soaked. And it is advisable to use the butter, but softened, since the melted will provoke the wetting of the sheet and make it fragile, which will further damage and destroy cellulose fibers. And in order to reliably protect the baking, you can make the form of several sheets laid on each other. In any case, the bottom must be completely closed.
2. At home, use paper from which packages used in confectionery or bakers are made (such a material has a gray brown shade). It is dense and durable, withstands thermal effects and is not deformed, so it will be able to protect the pie, a cake or cookie from the burning. If you wish, you can additionally lubricate such paper with oil.
3. Try to store the bottom of the form or bent a foil. Although it is intended for a few other purposes, it is still quite suitable for baking, especially if the quality of the tank leaves much to be desired. But, first, such a material should be durable and have enough thickness, as the thin can stick and break. Secondly, a foil with a glossy side up, and matte - to the bottom of the form. In this case, the risks of the burning will decrease. In addition, the contact of the matte layer with food can lead to oxidation and change in taste. If the foil is thin, then turn it out. And if such a material is folded into several layers, then with its help you can give the baking a certain contours, for example, to form sides or reduce the bottom compared to the upper part.
4. The hostesses, which are aware of advanced culinary technologies, are probably familiar with such a modern device as a silicone rug. It looks like a thin elastic leaf, according to the structure resembling rubber. If this rug is shown the bottom of the form, then the dough is hardly nourished. And the smooth texture will reduce the likelihood of the adhesion of finished baking and facilitate its extraction from the tank. But cut ready-made pies or cakes on such fixtures can not be damaged.
5. Fully fit and sewing or stationery tracing. It is also quite strong, although transparent. But such a material should be absolutely clean, not marked and not paid. Before use, you can lubricate with cream oil with a slightly cushion, but only a little, otherwise the strength will decrease.
6. Another achievement of culinary science is the so-called silicone paper, which can be found in the departments of dishes or kitchen accessories. It is made of paper material, but is covered with silicone forming the protective layer. Such paper is for sale in the form of rolls or sheets, and it is possible to use it up to five to eight times.
7. Packages or sleeves for baking in the oven are also suitable, but apply them better in extreme cases. Pre-package can be cut along the edge to turn it into a single cloth. But if the form is small, it is desirable to use the sleeve in the original form: two layers are better than one. And if you are afraid that the dough sticks to the package, pre-mark it with soft oil.
8. If you do not have any of your hand, then in this case you should not give up the thought of cooking something to tea. Just do the way our grandmothers and great-grandmothers did. First, the bottom of the opponent is abundantly lining well-softened butter or high-quality margarine, then sprinkle with flour, semolina or breadcrumbs. Such a layer will protect against burning and make it easy to remove the finished baking.

Tip: Before using a healthy remedy or device, place it in a warm oven and make sure about the changes. If the material began to melt, shock and even more so burn, then for such purposes it is impossible to use it.

Start standing with the fact that you cannot use as a replacement of bakery paper. Absolutely definitely does not suit the newspaper: first, it is very thin, secondly, letters and illustrations can be imprinted on the dough, and dyes - to penetrate its structure. Also, do not use cellophane packages or foodflower. Polyethylene, from which they are made, instantly melted during heat treatment and, firstly, mixed with the lower part of the test, and secondly, it will adhe or literally charges to the bottom of the form for baking.

Now a few words about the process of baking. In order not to carry the dough, it is necessary to prepare it at low or average temperatures - about 160-170 degrees. If you increase it, then the walls of the form quickly and strongly warm up, and the baking will immediately begin to burn them. In addition, you should not post the shelf on which the container will stand too low. If you raise it above, it will be removed from the fire, and the risks of the burning will be significantly reduced.

Tip: To reduce the heating of the bottom and the walls of the form and minimize the risks of the burning, it is possible to put the capacity with water under preparing baking. This technique will allow to heat the capacity gradually and not very much, but at the same time heat will spread around the oven, it means that the dough is completely absurd.

Now the lack of bakery paper will definitely not choose you from the rut, because you know what to replace it.

Evgeny Sedov

When the arms grow out of the right place, live more fun :)

Content

For a long time, foil or parchment paper is used for baking. This material is used for packaging dishes, gifts, food. In the latter case, the parchment was widely used in everyday life due to the fact that he does not miss fat, so it will not be rewarded to stick to the opposition or mold. This will allow the hostess not to spend time on laundering the dishes after baking cakes or cookies, plus culinary masterpieces will retain their aesthetic form.

What is parchment paper

Painted paper for baking from porous filter paper. It is treated with a weak solution of sulfuric acid. This technique allows partially to destroy cellulose and clog pores. It makes the parchment waterproof. It is important to remember that in the manufacture of such material, the raw materials are perfected drying. The main advantages of rolled sheets:

• through them the air exchange;
• resistant to high temperatures;
• moisture and gyondonstroy;
• retain their properties in a wet state;
• environmentally friendly material;
• you can use in baking more than once.

What looks like

Parchment applications are very broad, for example, in the furniture, clothing industry, fast food, everyday life, as well as medicine. This material is subtle and transparent, depending on the scope of application, it is divided into such types:

What makes

Bakery paper is available at a rag-paper factory in which only organic matter is present. To dissolve cellulose shell of plant cells, special reagents are used. Thanks to this technology, a partially dissolved cell shell is deposited in the pores of the parchment and makes such products strong and waterproof.

For what is needed

Main applications:

• Paper for baking in the oven can be represented by different materials, for example, fine tracing. It is considered fragile, it not only sticks to the biscuit, but also quickly impregnizes moisture. If the dish in the oven is preparing for several hours, the carting can crumble or become breaking. Such paper before use in cooking is pre-lubricated with fat.
• Smooth universal parchment for baking has a thin silicone coating, due to this it does not stick to cooked dishes. Such sheets do not need to be lubricated, they do not let moisture and fat. They can be used repeatedly, they withstand high temperature.
• Durable tight brown baking paper is used to baked dishes from any type of dough. Well absorbs fat, but if the baking is low-fat, then the parchment is pre-lubricated with oil.
• Silicone parchment paper has a double coating, because of this, the price is higher than that of cheap analogues. Dear material has a three-dimensional design structure, plus a special air layer. On the type of brown, on sale has the type of sheets.

Parchment for baking

You can buy parchment paper in a roll in any supermarket. Manufacturers on the package indicate recommendations for use. It is important to remember that if the composition includes silicone, then the parchment can be used more than once, and if the composition includes only cellulose, this is a one-time version. If the package shows that the parchment can only be used for baking, then it is impossible to bake meat or vegetables in it - dishes can be spoiled.

Dense parchment for reusable use is used to prepare only alone and the same dishes. For example, after baking meat, it is impossible to use the same material for sweet baking and vice versa. Parchment is used in order to roll thin dough, often roll sheets are used for different types of sand dough, meringue. Such material is used in order to spread cooked dishes on it.

Than you can replace baking paper

Where to buy parchment paper for baking? This question is asked every hostess that you need to bake something. Although if necessary, it is possible to find a replacement for such paper, for example, a drawing tray or A4 paper is suitable - they must be lubricated with oil. You can use food parchment, which is used in supermarkets for packaging food or foil. How to replace parchment paper when baking? This question interests many. If nothing turned out to be at hand, then instead of parchment on a bold baking tray you need to sprinkle breadcrumbs, and from above - dough.

How to use baking paper

The parchment paper for baking an air test in a slow cooker is widely used. It is necessary to put the bowl so that the sheets look out after pouring the mass. After baking and cooling, holding the edges of the parchment, you can correctly extract the fragile, air product, plus the paper will not give the burning. In this way, biscuit dough bakes the dough for different confectionery products.

Is it necessary to lubricate oil

Sometimes the hostess do not know whether to lubricate the paper before pouring liquid dough on the baking sheet? If a supplement is used and there is no silicone layer, then it is better to lubricate. In appearance, such paper resembles drawing track. The cost of parchment without silicone interlayer several times lower. Many hostess when baking pizza use bakery paper, lubricated with oil. They roll the dough on it and bake.

Which side put on the tray

Instead of parchment, you can use foil, but you need to know which side to be placed on the counter. Before tearing off a piece of foil, you need to know the approximate size of the battle, then lubricate it with oil on both sides and extruded with any side. Although many mistresses argue that the glossy side, in contact with the test, improves the preparation, forming a ruddy crust. Instead of foil, you can use parchment, which is placed on a baking sheet with a smooth side up.

Many hostesses do not represent the diet of their family without baking. In its diverse recipes, kitchen devices are often featured, warning testing tests, such as parchment or foil. How can I replace parchment paper for baking, if it was not at hand at the right moment?

Before deciding than you can replace parchment paper to baking at home, you need to understand what mission it performs. Thanks to it, the products are not burning, remain nutrient and tasty, because the parchment does not allow the loss of juice and contact with the opposition. But what if the hostess, inspired by an interesting recipe and prepare the dough, before sending the future masterpiece in the oven, found that there is no parchment paper? You should not worry about: everything is already invented before us!

Screw tools

Another parchment

It is a dense paper in which food and household goods are packaged. Use such instead of special food parchment is not the best idea, since it may be present not safe to people impurities. Nevertheless, if she still goes into turn, you will have to additionally wrap it with fat.

Culinary resist paper

Perhaps it is she finds in the covers of the hostess instead of parchment. Her plus - she does not need impregnation with fat.

Calca

Yes, it is the same sewing tracing, which is used for the manufacture of chroons. It looks like a parchment not only with "appearance", but also by many physical properties. Therefore, the tracing can protect the dough from the burning, but for this hostess will have to take care of it with sinking.

Ordinary paper

We are talking about clean, white, without inscriptions and typographic paints designed for office equipment sheets. If such a paper is good - to transparency - to impregnate on both sides with fat, then it is quite capable of playing the role of parchment, especially when the furnace is assumed that something is not too sophisticated and capricious. The optimal option for oiling is butter or margarine, lighted to creamy consistency. It is not necessary to extract them completely, because in this form they will only spoil the paper.

The more dense it will, the better. But some hostesses go even further, adaptable to baking ordinary double notebooks (of course, without metal brackets).

Flour

There is another little secret: flour is very often sold in packages made from bakery parchment. Therefore, you can shield the product and use the packaging to binge the test on the counter. If such a way seems to be doubtful, then for cleaning conscience, it can slightly smear the former package with fat.

See also:

These tips are tested in practice by many people. However, before you trust them with your future culinary masterpiece, it is advisable to make sure that your chosen alternative to parchment paper does not let you down. It is necessary to warm up to the desired temperature of the oven and send to the paper for a few minutes there. If nothing happens to her absolutely, you can use it for your ideas on.

Achievements of civilization

There are options that will not make convulsively think what can be replaced by parchment paper for baking so as not to worry about the fate of the oven content.

Silicone mat

This device does not need even in the minimum amount of fat, since nothing sticks to it. Despite its origin, the silicone rug in structure and color can be more like wrapping paper than on rubber. It is perfectly clean, turns around, takes at a minimum of space. There are even rugs with special markup so that the hostesses it was convenient to cut off the desired dough fragments. In general, one solid convenience, except for the only nuance: while the substrate is hot, cut baking can not be cut.

Silicone coating paper

The range of fans of this novelty is rapidly expanding at the expense of both ordinary hosts and specialists in the field of cooking. Silicone paper is sold in sheets, rolls, and the sheet is permissible to use several times - from 4 to 8. Sometimes the molds are made from such a material.

Is it possible to replace the parchment paper foil?

This is an ambiguous question. In a situation where there is no something else at hand, the foil can be consolidated as an emergency exit. It is especially appropriate in the case of dishes, when the preparation of which highlights a lot of juice (though, to baking it relates quite rarely).

On the other hand, the foil is heated to some extent and shares its warmth with its contents. Therefore, the product may burn, if you leave the oven to the arbitrary of fate. In addition, you can not count on a golden crust below. Therefore, the answer to the question is, it is possible to use foil instead of baking paper, it sounds like this: you can, but not worth it.

Packages for baking

From parchment paper, they are separated by a distance of a huge size, so it is possible to use packages in such a role only in a hopeless situation.

Or maybe nothing to invent?

Is it necessary to put something between the dough and the surface at all? There are two "culinary schools" in this matter.

1. Representatives first argue that lubricate the shape or baking sheets by anywhere - vegetable, butter or margarine - does not make sense and even harmful. They will not protect baking from burning, but they are able to accumulate and thereby significantly spoil its smell and taste.
2. Representatives of the second point of view are confident that nothing will happen to the product if you do without "intermediaries." True, make a reservation: if for casseroles, pies, etc., just a lubricated baking sheet or the form will be quite suitable, then some confectionery products (for example, meringue) will surely burn them. Therefore, in a number of cases, without a layer, it is still not to do.

The saturated surface is good to sprinkle with breadcrumbs, the semolina (ideally, if it is a crunch of wheat solid varieties) or, worse, ordinary flour.

Who does not like to pamper yourself with fresh pastries for dinner? Easy and airless, soft puffs with raspberries, pies, sweet and salty, all that the soul wishes. Each hostess has its own culinary secret. One uses parchment paper for baking and baking, the other is washed paper or foil. From how to store the baking sheet depends on the taste of prepared dishes. Of course, the most convenient way is parchment paper. But if suddenly, there is no such paper at hand, she can be replaced.

What is parchment for baking

Parchment paper, or, another its name, - Bakery paper, is a unique material that has a lot of advantages. It is not susceptible to burning, does not twist and not crumbles, gyondonly and resistant to high temperatures, and also retains the baking shape and its fragrance, not allowing foreign smells. Parchment is saturated with a solution of treated sulfuric acid (in the process of manufacture after applying the solution, the parchment is immediately washed), and it is absolutely harmless to prepare confectionery products and any other, can be used repeatedly, may be once depends on the quality of parchment sheets.

How to use bakery paper

Such paper is put on the baking sheet, lay her form for baking and baking. It serves as a layer between the opposition, a frying pan or a special form and the dish that is preparing on them. So the product will not nourish, it will not stick, and does not cause damage to the dishes, which is also a clear plus. It must be remembered that the parchment should not touch the walls or door of the oven, it should come into contact only with the enemy name, shape and dish. Also, parchment paper can also be used in the preparation of confectionery products with a cold way, such as cheesecakes, in which case its main function is to preserve the shape of the product.

Parchment and paper for baking - is there a difference

There is a difference, but it is completely insignificant. Parchment is more dense and well suited for baking oil products, while paper from the firing released is splashing.

Parchment is intended for baking products and for storage. Usually there are very fatty products in it or very wet, such as butter, spread, margarine or curd products. In Parchment, confectionery and bakery products bake. If the parchment is additionally covered with silicone film from above, its water and fat-repellent properties increase, then it is used to baking oil products from a liquid dough.

Paper for baking is usually suitable for baking and storing medium fatty products - they include solid cheeses in addition to confectionery products.

Important: Bakery paper, parchment, intended only for baking, and it should not bake meat, fish or vegetables. For such purposes, there is a sleeve for baking, which will not splash, will not break and spoil the appearance of the product.

Do you need to lubricate to oil

Parchment paper for baking fatty products are not lubricated, and for cooking of innocent and low-fat products will require additional lubrication. The paper has less fat-repellent properties than parchment, and to avoid sticking to it products, it is worth lubricating it.

What can replace parchment paper for baking

There are situations when I really want to bake something, and the parchment paper did not turn under hand. How can it be replaced - Consider in the table.

Table: Pros and cons of various replacement options for parchment paper.

You can not use the intermediate layer in the form of a variety of papers, but simply wash the baking sheet margarine, spread or butter. There is an option on this to stop, or to fall asleep with a oil layer, flour or breadcrumbs. Be careful, flour can merge.

The washed baking tray can be used to prepare pies, pies, casserole. It is impossible to bake in such a fighting gentle meringue or French macarows, - they will definitely burn.

On the washesized counterpart with a spript, cakes are preparing cakes and baked cookies.

Also, one of the options for replacing the use of bakery paper - baking on non-stick nozzles, in which case they should not be lubricated with oil.

Some hostesses use a non-stick mixture, lubricate her forms for baking or baking. Here is her recipe:

1. Take half a glass of any flour of any variety, vegetable oil and culinary (confectionary) fat. As a fat, you can use fuel butter and even Saletz, everything except Margarine. Fat should be cold.
2. Mix all the "ingredients", start hit by a mixer at low speed, on small revolutions.
3. Gradually increase the rate of beating, the mixture should become white and increase in size.
4. As soon as the anti-stick mixture acquires a silver shade, we turn off the mixer and can use it.
5. The mixture is applied to the bottom and sides of the opposes and forms for baking with a special silicone tassel.

This mixture is not prepared at once, and it can be stored in the refrigerator to one year and use not only for baking, but also for other culinary purposes - for example, meat baking, fish or vegetables.

Video: How to prepare a non-stick mixture for baking

With the use of parchment paper, you can cook meringue, eclairs and custard cakes, bake the cakes, - delicate and fragile sweets will not stick to the opposition, and their shape and structure will not break. Helps parchment and when baking from yeast dough with fillings - berry or fruit, which suggest the release of sweet fruit juice, without parchment, it can find out and turn into a fruit caramel right on the contrary, and it is very difficult to wash it. On parchment, such capricious things are baked as biscuit, which loves to adhere.

Parchment replacements for baking: examples in photo

Features of the material

The main purpose of parchment paper is to use it when baking. She is not able to skip fat and water, besides very durable. Finished products do not lose taste and does not absorb foreign smells. Baking does not dry and does not burn. When baking, food parchment is used, there are no dangerous impurities in it. But if there is no it, you need to know what to replace the parchment paper when baking.

Rules for use of Parchment

Parchment is convenient for the preparation of different dishes. Paper is put on the baking, baking molds, other tanks. It is an obstacle between dishes and products. You can buy it in supermarkets, there it is sold in economic departments. The material is in the supermarkets and grocery stores. Terms of use are as follows:

1. You need to put the cake of parchment. Paper is put on the babysitters, in forms for different types of products, dishes for baking. The material is used to protect against burning, but does not protect against the flow.
2. You need to cut off the desired piece of paper. In order for the finished products there were no wrinkles and folds, parchment should be distributed carefully.
3. Parchment can be applied unconventional. It is needed for wrapper for confectionery. Paper lay out in gift boxes. Material is used for meat frying on the contrary.

Some hostesses lubricate paper butter, like a baking sheet. It protects it from shifting while lays down the test. But it is not necessary to do this. To parchment remained in place, you need to lubricate the corners with fat, and should not be touched.

No need to confuse parchment with wax paper. These are different materials. Waxing paper cannot be used at high temperatures. Parchment should be used in the event that it is required by the recipe. For silicone dishes, it is not needed.

Paper can be placed in compost, you can recycle the second time, and it is necessary for ecology. At the same time there are several analogues that can be perfectly replaced by parchment. With them it turns out the same beautiful pastries.

Painting paper

This is one of the answers to the question of how to replace parchment paper when baking the biscuit. It is advisable to use dense paper for meringue. It is important that there are no images on it, since the ink will remain on the dough and spoil the taste.

Before lays out the dough on paper, it is necessary to abundantly lubricate it with fat. It is advisable to use butter or margarine. To accelerate the process, the oil is triturated in advance to the condition of the cream. It should not be cleaned, since the paper will fall apart.

Calca

How to replace parchment paper when baking so that the products are not burned? Carticle is a suitable option. It is used in sewing production to obtain chipsets. It is similar in appearance and according to the properties of parchment. Before use, you must check the purity of the material.

The difference lies in the fact that the track did not smear the fat in advance. It is required to do, as with writing paper. The replacement of bakery paper on the traction will be required in the event that the test does not require a lot of time for baking. Cataca does not have such strength compared with his culinary competitor.

Silicone shapes and mats

What to replace the parchment paper when baking? For this, silicone forms are sold, which are used in the preparation of cupcakes, cookies. There are even silicone rugs - for bulk confectionery. They can be used repeatedly. The material is suitable for any baking.

If you are interested in replacing parchment paper when baking cookies, you should choose silicone forms or mats. Before removing the cookies from the forms, let the finished products cool down a little, after which it can be posed by the edge of the blades, turn over and knock on the bottom. Many hostesses rated a silicone paper. It is released in sheets and rolls. Each sheet can be used up to 8 times. This material needs minimal care, besides, it serves for a very long time.

Foil

If there is nothing, than you can replace the parchment paper when baking, then foil is suitable. This material is fragile, so it is necessary to carry the dough to it carefully. The foil is heated, so you need to monitor the temperature in the oven so that the products are not burned.

But more this material is suitable for baking products excreasing juice. Usually a fish with vegetables wrapped in it. Foil is able to maintain juice and aroma of products.

Using package for baking and packaging from flour

These options are also suitable if interested in replacing parchment paper for baking. Packages have excellent resistance to high temperatures. You need to use them in rare cases when there is nothing else. The product will not allow to burn, which is the only advantage.

If there is no parchment for baking, how to replace it? Packaging from flour is similar by properties. Often it is the usual bakery paper. Flour should be suspended in a separate container, a little cleaned the package - and you can start baking. The dough must be postponed on the inside of the packaging so that there is no printed in pies.

Without additional devices

If the dough is not capricious, then it is possible to bake it on the contrary without the use of special means. It is only necessary to lubricate the surface with oil or margarine. Do not use such a reception for mering or macaroon, because without paper they will be burned. But the method will be indispensable for pies, casserole, biscuit.

Reduce the risk of nursing confectionery products will allow the manka. It only needs to sprinkle a washed baking sheet. Crupe can be replaced by breadcrumbs. Wheat flour is suitable. You can crush dry bread or crackers. Baking is performed on a non-stick frying pan. It does not need special coverage for it, you should only lubricate the bottom and boards with butter. This technology allows you to get an excellent result.

What should not be used?

For the preparation of confectionery should not be used:

1. Newspapers. This paper is continuous, while it is impregnated with typographic paint, which is not useful for humans.
2. Dry writing paper. Before placing the dough and departure to the oven, it is lubricated with oil, otherwise the products will not be separated from paper.
3. Vegetable oil for lubrication. The product will not save from burning, no matter how high-quality it is. And the taste and fragrance will be spoiled.
4. Polyethylene. The composition is different from packages for baking. Under the influence of high temperatures, the material is melted. Not only dish, but also a kitchen inventory, household appliances will be corrupted.

Before using the primary means, they must be tested. After all, they may not withstand high temperatures. It is necessary to place a piece of material in a preheated oven for 15 minutes. If the product does not light up, it will not turn around and does not start, it is considered safe. Before cooking, you need to check all the materials to be integer and not dirty. Suitable means replacing the parchment will bake delicious and fragrant products.

Paper

Of course, not everyone is suitable. Only office or notebook. Be sure to follow that the paper does not have text or drawings. Otherwise, all these images are imprinted on your baking. Not aesthetically and little good.

Prerequisite condition: writing paper necessarily lubricate with oil from 2 sides! If this is not done, it is possible that it will adopt to the product. It will take it very problematic.

Pros. The sheet of notebooks is found in every home.

Minuses. This method is not suitable for baking light products: meringue, macarun, souffle.

Calca

Remember, at school in the drawing lessons was used fine transparent paper? This is she, worthy of the replacement of parchment when baking. Well, do not need to explain to needlewomen. They know perfectly well what it is.

The tracker is also desirable to lubricate the oil, because it does not have a special coating. And otherwise such a replacement is used as usual.

Pros. Carticle does not stick to the products.

Minuses. Not every home there is such a paper. The carting is not suitable for baking a heavy raw dough, because the reserve of strength is much smaller than the parchment.

Flour

Pay attention to which packages are now sold flour. This is almost ready-made parchment for baking. But when it is used, there are some nuances:

1. It still needs to be lubricated with oil.
2. On the baking sheet it is necessary to put the picture down, so that the paint does not imprinted on baking.
3. Some manufacturers are inserted inside the paper polyethylene layer. Such a package for baking is not suitable.

Pros. There is always at hand. You can bake products from all types of test.

Minuses. Too small area of \u200b\u200bpaper. Some species are not suitable for baking.

Council. In general, before using an alternative, try to heat a small piece on the contrary to the oven. 15 minutes will be enough to determine, suitable material for baking or not. So you will protect yourself from unpleasant surprises and in vain damage products.

Package for baking

Some hostesses manage to use special packages for baking, like baking parchment. Why not? It is withstanding high temperatures, does not smell. By the way, it can not be lubricated additionally.

Pros. Sold everywhere, eat in almost every home. Easily separated from baking. It has a large surface area.

Minuses. Requires observation in the cooking process, because it becomes fragile.

Silicone coating paper

This miracle of technology. It seems to resemble the usual parchment for baking. But it has the thinnest silicone film on the surface. Such paper has long been on sale, but has not yet been widespread. And in vain, because it has a lot of advantages and in all respects exceeds the usual parchment. By the way, it costs quite inexpensive.

Pros. Does not require lubrication or powder before baking. One sheet can be used several times. Do not break from a wet test. Very easily separated from the finished baking.

Minuses. While still sold everywhere.

Foil

Some sources are offered to use kitchen foil test for baking. Perhaps not a completely successful idea. This material is ideal for baking meat, fish, vegetables. In a word, everything that contains its own juice. The dough does not possess such a feature. Therefore, perfectly sticks to the foil during baking. And tight. Even if used oil or powder.

Pros. Well, we did not find the dough for baking.

Minuses. Sticks to the finished product.

Manka, flour and izh with them

Sometimes it happens that at hand there is nothing of what was above listed. And the dough is already on the way, it will not wait until you run into the store or to the neighbors. What to do?

Use the old way. It is not checked by one generation. You will need:

• butter
• semolina

By the way, the semolina can be replaced by ordinary flour. Likewise, it is necessary that lubricate the baking sheet with oil, and then sprinkle it by semolina.

Cunning. In order for the sprinking to be uniform, the swords of the grocery croups are put in the middle of the opposition. Then he is just slightly tilge so that the manka lay uniformly on all sides. Excess the cereals are poured back so as not to lose baking.

Pros. Flour or the manka is in every home. You can pour out the form of any configuration.

Minuses. Heavy wet dough can burn.

Council. Do not use sunflower oil for lubrication. It takes the finished product, can make it raw. Plus to everything - such an oil burns and spoils baking. If the creamy oil is not at hand, it is quite suitable for margarine. Just do not melt it, but simply warm to room temperature. Liquid margarine greatly wakes up any paper, and it can break in the process of baking.

Silicone mat

Many owners have a silicone rug at hand. It is usually marked with circles of various diameter for the convenience of rolling the dough. But not many know that on a similar rug you can immediately bake.

Just certainly you have to make sure that your kitchen helper is exactly from silicone. Because some mats are made of special foam or edible plastic. They will definitely not survive baked and can even light up.

Pros. The material does not require any lubricant. An infinite number of times can be used.

Minuses. Not every mistress has such a rug.

Council. Special silicone forms can be used. Then, instead of one large cupcake, you will have a few small. But the taste of baking it will not affect.

Now you will not find surprises unexpected kitchen surprises. After all, you know what to replace parchment paper when baking. And what to bake - you think about it.

All confectioners and experienced hostesses who love the oven, know what the bakery paper needs. This paper is littered with baking sheets and forms for baking so that confectionery products do not stick to them, retaining their attractive appearance. Without the use of this useful adaptation, the process of creating confectionery and bakery masterpieces cannot be considered completed.

Bakery paper: how to use?

Bakery paper is used not only so that the biscuits and cookies do not stick to the opposite - its use extends much further pasting pastries.

• On this paper it is very convenient to roll up pasting from a thin dough (for example, rolls), and then transfer to the baking sheet so that the fragile products do not break. However, bake them better also on paper.
• Thanks to the paper, kitchenware remains clean, which saves cooking time.
• Bakery paper is perfect for heating products in a microwave oven.
• If you apply a beautiful pattern on paper, and then cut it, the resulting stencil can be used to decorate cakes and pastries, sprinkling the holes on the template with grated chocolate, coconut chips, nuts or cocoa powder.
• Rolled from bakery paper with kules Conveniently decorate the surface of confectionery cream.
• Bakery paper is indispensable for food packaging.
• When freezing, products can be shifted by paper sheets so that they can be easily separated from each other.

Pros and cons of bakery paper

The benefits of bakery paper are listed above, and the disadvantages can be counted on the fingers. It can be said that there are practically no minuses of this method of confectionery products, with the exception of several points, for example, when bakery paper stuck to baking. This can only happen in one case - if you use bakery paper that resembles drawing track or packaging material. Thin paper sheets are sometimes sticking to the surface of the products, and sometimes reload and crack, so they need to freeze well before putting in the oven.

The best baking paper is a reusable parchment covered with a layer of silicone, and silicone paper that does not need to be lubricated with oil. In this case, you will not have to face the minuses of bakery paper, and the XXI century in the yard, it's time to use high technologies!

Bakery paper: how to replace it for baking?

What can be replaced by bakery paper, if it was not at hand, but is it vital for baking? For this purpose will fit:

• Regular paper for records, fax or paper paper - while paper sheets should be well lubricated with oil.
• Sleeve for baking.
• Special silicone antiprigar rug.
• The simplest vintage way to bake cords or cookies without sticking - lubricate the sheet of oil and sprinkle with a semit, flour, breadcrumbs.
• There is a special anti-stick mix that is easy to prepare independently, taking flour, bent and vegetable oil. Mass should be thoroughly whipped until it increases twice in size and does not get white color. It is possible to store it in the refrigerator during the year.

Silicone shapes and bales have now appeared on sale, so the bakery paper gradually loses its relevance, but in some cases it is necessary. No matter how far scientific and technological progress has stepped, without familiar to us culinary techniques can not do!