How to properly use parchment paper for baking

Berry juice, burnt sugar, carbon deposits penetrate deep into the material, and it is almost impossible to wash it off. Therefore, it is very important to properly care for silicone molds so that they serve you for a long time.

Small silicone molds are very convenient for cupcakes and muffins

It's easy to bake cupcakes, pies and any other goodies in them. In addition, these forms have a bright design and absolute safety. Baked goods in them almost never burn and are easy to remove.

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.

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.

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.

Is it possible to bake meat, chicken, fish, or fry cutlets on parchment paper?

different options for wrapping food in parchment paper before baking in the oven

The unequivocal answer is yes. However, there are nuances. Buy good quality parchment paper, don't skimp. Otherwise, you will spoil the food and add more tasks to yourself in terms of washing a frying pan or baking sheet. Choose white parchment, on the packaging of which the manufacturer recommends use, including for frying.

Baking meat and fish in the oven on parchment has become possible thanks to a special silicone layer on it. It prevents the destruction of paper under the influence of fat and juice secreted by food.
Wrap the raw product on all sides or make a container out of paper. Then, during the baking process, all the juice will remain inside and not on the walls of the oven.
Remember, there is no need to additionally soak the paper with fat or oil. The only point is to apply a couple of drops of oil to the surface you are covering. Then the parchment will stick to it and will not move while you place dough and other products on it. This advice works equally well for frying or baking meat and fish products.

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.

To avoid troubles, you should not use newspapers, cardboard, plastic bags, or plain paper for baking without pre-oiling.

What oil should I use to grease paper pans for baking pies and muffins?

If you want your baked goods to have a perfectly smooth crust, you can, of course, grease the paper pan. This will allow the food paper to easily “fall behind” the finished dough and not disturb the appearance of the dish.

Any fat is suitable for lubrication:

Butter (fat content does not matter)
Spread (mixture of vegetable and butter)
Margarine
Any vegetable oil
Smalets

IMPORTANT: For high-quality lubrication, it is better to use a gauze swab or a special silicone brush, which will easily cover the paper with a thin layer of fat without excess.

Paper molds for baking muffins, cupcakes, cupcakes

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.

What should you not use?

To prepare confectionery products you should not use:

Newspapers. This paper is fragile, and it is impregnated with printing ink, which is not useful for humans.
Dry writing paper. Before placing the dough and sending it into the oven, it is greased with oil, otherwise the products will not separate from the paper.
Vegetable oil for lubrication. The product will not prevent burning, no matter how high quality it is. And the taste and aroma will be spoiled.
Polyethylene. Its composition differs from baking bags. When exposed to high temperatures, the material melts. Not only the dish will be damaged, but also kitchen equipment and household appliances.

Before using improvised 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 catch fire, curl up or smoke, then it is considered safe. Before cooking, you need to check that all materials are intact and not dirty. Suitable products that replace parchment will allow you to bake delicious and aromatic products.

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.

Reviews

Vasilisa
“Every weekend I bake raisin muffins for my husband and children. For us, this has already become a pleasant family tradition. Over several years I tried a lot of dishes, but for a long time I could not find the ideal one for myself. Either I didn’t like the unpleasant smell or the products that came out of it. My husband gave me a large uniform with several cells from , I was satisfied with everything. But it cannot be washed in the dishwasher. As soon as I did this, the dough immediately began to burn on it. Several times after that I had to grease it with oil, only after that the cupcakes stopped burning.”

Oksana
“I have a mold at home. Her husband says she is “unkillable.” At first I only cooked desserts, pies and cakes in it, then I started baking main courses of meat and vegetables. I recommend cooking in it. Firstly, they cook faster than in metal or ceramic dishes. Secondly, there is no need to add oil, which makes the dish lean and healthy.”
Read also: Soaking with cherry juice and more: how and what to soak cake layers with

Silicone mold is the best kitchen assistant for a woman. But in order for it to live up to expectations and allow you to prepare beautiful and tasty culinary delights, you need to choose it correctly and cook in it. Taking into account all the nuances of this material.

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.

join the discussion

Share with your friends

Every housewife must have baking paper in her arsenal. It is simply necessary for preparing hot dishes from dough, baked meat and confectionery.

How to bake in a silicone mold in the oven

To bake a delicious, aromatic and beautiful dessert for the whole family and guests, you need to know how to handle silicone baking dishes correctly. This process consists of several steps, you need:

Set the temperature range from 170 to 220 degrees, depending on the culinary recipe. At temperatures above 220 degrees, the oven is not recommended; the mold can quickly become deformed. Before you put the baked goods on to cook, the oven must warm up thoroughly.
Before use, rinse the dishes with warm water and wipe dry. Place on the base and only then fill with dough.
Place the tray with silicone molds in the oven for the required time and close the oven door. It is not recommended to open it during cooking; if cold air penetrates inside the equipment, the dough will rise worse.
After finishing cooking, take out the base and place it on the table to cool. Only after the silicone has cooled completely can you remove the baked goods from it.

After cooking, you need to rinse the dishes with warm water and dry thoroughly with a kitchen towel. During the cooking process, it is worth considering that silicone material has good thermal conductivity, so cooking will be completed 18-20% faster than when cooking in a metal baking dish. It is also worth considering what kind of equipment you use for cooking – gas or electric.

Gas oven

The peculiarity of a gas oven is the uneven distribution of heat. The heat is supplied from below, so the lower part of the dish is cooked faster than the upper part. It is recommended to place the dishes in the upper position. The silicone must be on a base or baking sheet, since the material may begin to melt from direct exposure to fire; it must be placed away from the walls, top and any heating elements.

Electric oven

In an electric oven, cooking in silicone dishes is easier, since the heating process occurs evenly in it. Therefore, it is recommended to place the base or tray in the middle position. Many modern stoves have a “grill” cooking mode with maximum heating. You cannot cook with it in such a container.

Attention!

When preparing dessert, it is important to observe the temperature regime. If it is higher than normal, the baked goods will quickly begin to burn and turn black, and the dishes themselves will begin to melt and deform.

Peculiarities

Baking parchment is needed to maintain the shape of the baked dish by reducing the sticking of the product to the baking sheet. Moreover, this option is relevant not only when creating hot baked goods, but also for cold sweet products, for example, cheesecakes and tiramisu. The use of baking paper significantly reduces labor costs for washing dishes and embossed shapes, so it can be purchased in stores not only in the form of flat leaves, but also as a mold for cupcakes and muffins.

Baking paper is truly indispensable when packaging prepared food, as well as medicines and any sterile items. This will prevent spoilage, contamination and drying out of food. Baking paper has long been adopted by catering enterprises, in particular, take-out restaurants.

Thanks to its exceptional water and grease resistance, baking paper allows you to keep your prepared dish hot for as long as possible. By rolling the dough between several layers of paper, you can get ultra-thin cakes. They are transferred to the oven directly on a piece of paper, thereby eliminating the risk of breaking them along the way.

Baking paper can be used to make very good food corners for cream, condensed milk, as well as melted chocolate - by rolling them up like a bag, you can quickly and easily decorate homemade baked goods with decorative roses, curls, or make an interesting inscription.

Paper is often used to make stencils for confectionery decorations - to do this, you just need to place the sheet on the pattern you like, trace it with a pencil and cut it out, then transfer the template to a cake or pie and sprinkle with grated chocolate, cocoa or sweet powder. Some housewives use multi-colored coconut flakes.

If you don’t have microwave-safe dishes, you can heat the dish directly on baking paper - in this case, all its taste properties are fully preserved.

Food grade unbleached parchment

This is a higher quality thin paper that is popular for storing food and preparing pies and other hot dishes. The basis for its production is high-fat cellulose, therefore the products are characterized by exceptional environmental friendliness and safety for humans. However, it should be borne in mind that unbleached parchment retains only fat and allows moisture to pass through - this significantly limits the scope of its use.

In addition, the recommended heating temperature when using this material should not exceed 170 degrees.

Food grade parchment

This is classic baking paper - quite durable and smooth to the touch. As a rule, it is made in brown color. The basis for parchment is a porous filter base, treated with 50% sulfuric acid and forced dried. This production method gives the paper increased water and grease resistance, and these properties remain unchanged when heated to 230 degrees.

This material is biologically inert, it allows air to pass through, thanks to which the product is able to “breathe” without absorbing any extra odors. The strength coefficient of traditional food parchment is twice as high as the corresponding parameter for conventional baking paper, which makes it possible to use the product for packaging products such as margarine, butter, spreads, sweet cheeses and dessert curd masses.

Siliconized parchment

This is one of the most popular types of baking paper these days. Such parchment easily lags behind finished products of all types, and does not require grease. The heat resistance coefficient significantly exceeds the parameters of all other types of baking paper and can withstand prolonged heating up to 300 degrees. It is important that such paper can be used many times.

Parchment with a siliconized coating allows you to transfer layers of puff pastry before freezing, as well as store sliced cheese and sausage - in this case, the product remains fresh longer than during normal storage.

Special silicone paper is considered a separate type of silicone-coated paper - it has a denser coating, which means it can be used more times.

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.

Post Views: 673

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.

Types of baking paper and different ways to use it

Baking paper (baking paper) refers to several types of material that have different properties. The types of such paper include:

unbleached food parchment;
tracing paper;
food parchment;
silicone coated parchment.

Key Features

Unbleached parchment is thin paper used for preparing food and storing it. It is produced exclusively from natural ingredients - specially ground cellulose, therefore it is highly environmentally friendly and safe.

Tracing paper, known to all of us, is used not only for creating drawings, but also for baking. It can be bought at any office supply store. This type of baking paper needs to be greased.

fat, not on one, but on both sides. Otherwise, the dough will stick to the tracing paper. This material is also bad because at high temperatures it becomes brittle and crumbles into pieces.

Food grade parchment paper for baking

- the most popular product among housewives. Food parchment is smooth and dense, has a light brown color. For its production, porous filter paper is used. Parchment is good because it allows you to maintain the ideal shape of baked goods. When baking fatty products, it does not require lubrication. If you are using low-fat dough, the parchment needs to be additionally lubricated.

When deciding where to buy baking paper and what to choose, many cooks buy silicone-coated parchment. It does not require grease and stands up to all types of baked goods. Unlike other types of baking paper, it can easily withstand high (about +300 degrees) temperatures. Parchment with silicone “protection” can be used several times.

Popular brands

Baking paper in regular retail outlets and online stores

sold in large quantities. Dozens of companies are involved in its production, but the most popular are the products of the following two brands:

Paclan paper

has a silicone coating. It perfectly follows the contours of the baking sheet, does not stick to finished products and can be used several times. Baking paper Paklan is quite thin, but very durable and can withstand high temperatures. Nordic products can boast of all these qualities.

, presented in our store. By taking Nordic paper, you can create various culinary masterpieces without worrying about them sticking to the baking sheet or losing their shape.

Using baking paper

We already said a little higher that baking paper is needed to maintain the shape of the dough. This is also true for dishes cooked at high temperatures, and for various types of cheesecakes and tiramisu. Always line a baking tray with paper

And it doesn’t matter what exactly you are doing - preparing muesli, baking cookies or baking fish. In all these cases, parchment will be useful to you, preventing food from sticking to the metal or burning

If your oatmeal gets slightly charred or the cheese drips off your pizza, you can easily remove the dish from the pan. Special paper will save you from having to scrape food off the baking sheet with a knife or spatula, and then painfully try to wash it.

It is especially important to use baking paper when preparing various delicate dishes, such as shortbread. If you take it out on a baking sheet, the baked goods will continue to cook, because the metal will give off heat to it

However, by covering the baking sheet with paper, you can easily remove the cookies. You just have to pull the edge of the parchment and it will instantly appear on the plate.

How to use?

Like regular foil, baking paper has two sides. Be sure to place the paper on the baking sheet so that the matte side is facing down. There is no need to grease silicone parchment with oil. For other types of baking paper, please read the information on the packaging. As a rule, they write there whether there is impregnation or not. If it is not there, then before placing it in the oven you should grease the sheet with vegetable fat. Such processing will also not be superfluous if you plan to bake meat or fish.

Baking parchment can be used in a slow cooker. This modern gadget is found in almost every home - housewives cook, fry and bake a wide variety of foods in them. Most often, the bottom and walls of the multicooker are lined with food parchment. Firstly, this will make it easy and quick to clean the bowl, and secondly, the dish will be more juicy and aromatic.

Good frying pans with non-stick Teflon coating are usually quite expensive, and frying meat products or fish in a large volume of oil is not at all beneficial for the body, so women often wonder about the possibility of using baking paper for baking when preparing such dishes. This method is equally effective when frying in a pan or baking in the oven. In the first case, it is better to additionally lubricate the surface with vegetable oil, and in the second, the existing impregnation will be quite sufficient.

The relationship between housewives and baking parchment is not always ideal. Sometimes dough, fish, meat and meringues, despite expectations, still stick to parchment paper. The reason for this can only be due to its incorrect use - either you took sheets without impregnation, or you put it aside with the glossy side down. But if, nevertheless, an incident occurs and the parchment has already stuck to the dough, then it can only be removed from a cooled product - it is impossible to peel off the paper from hot baked goods.

Easter recipes for your piggy bank

You won’t be satisfied with theoretical reasoning alone, and you won’t get fragrant baked goods using them either. Let's arrange a culinary workshop on the topic “how to bake Easter cakes in paper forms”!

You will need:

700-900 g flour;
300 ml milk;
3 eggs;
250 g sugar 70-80 g for glaze;
150 g butter;
30 g of fresh yeast (also called “live”);
150 g raisins;
0.5 tsp. lemon juice;
1 tsp. cinnamon;
200 g powdered sugar;
small beets;
a pinch of salt.

Housewives start baking Easter delicacies on Maundy Thursday

Preparation.

1. Crumble the yeast and pour into 100 ml of warm, but not hot milk.

2. Add 50 g of sugar.

3. In another bowl, pour the remaining milk over 200 g of sifted flour. Try to prevent lumps from forming!

4. Gently combine both mixtures and stir until smooth (this is easiest to do with a flat wooden spatula).

5. Cover the bowl with cling film, insulate it with a thick towel and leave it alone until the dough has risen to twice its original volume. Important! From the minute the yeast gets into the milk until the cake goes into the oven, you need to carefully protect it from drafts.

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.

What is the best way to grease a baking dish?

To lubricate the container, it is better to use refined vegetable oil. If you use a product with aroma, it will spoil the taste of the dough. Sunflower oil is the most popular and in demand, but sometimes cooks experiment with flaxseed and sesame oil.

If the product needs to be given a golden crust, then the container and baked goods are coated with butter. It will add a memorable taste to the dish. It is preheated in a water bath. To distribute the mass, use a silicone brush or lubricate the molds with your hands. You can wear protective gloves

It is important not to forget to coat the sides of the container with fat.

Margarine is an alternative to butter. This is a budget option that does its job well.

If there is no butter, you can grease the mold with margarine, but it is more harmful than regular butter.

The chef of one Moscow restaurant claims that unsuccessful baking is often not related to the dough, but largely depends on the lubrication of the surface. Butter and margarine contain a small amount of water, so it is better not to use them. It’s smarter to use vegetable oil or fat. You also need to sprinkle the pan with flour so that the dough does not take up excess grease. The flour will act as a barrier between the mixture and the surface of the container.

Experienced cooks, bakers and housewives prepare non-stick grease for molds in advance. It uses the following components:

Ingredients	Quantity, in grams
melted butter	128
Wheat flour	90
refined oil (to choose from: vegetable, flaxseed, cottonseed)	130

Step-by-step recipe:

According to the recipe, wheat flour is used, since it has no unpleasant aftertaste and is ground finely.
First combine the cooled ghee and flour. Stir thoroughly with a fork. Required Ingredients
The mixture is placed in the refrigerator for 20 minutes.
This was the mixture. She is sent to the refrigerator
Take it out and put it in a tall glass or bowl.
Beat with a mixer and gradually, without ceasing to stir, pour in the oil in a thin stream.
The procedure is a little similar to making mayonnaise.
The resulting emulsion is placed in a glass jar with a wide neck. This is how you should end up with a creamy lubricant.
The lubricant is sent to a cold place for storage. Some people leave it in the cabinet at room temperature, but it's better to keep it in a cool place.

Shelf-life Unlimited. If the housewife prefers to keep the emulsion in the refrigerator, then before using it, you need to leave it on the table for 5-10 minutes. This will keep the mixture warm and easy to spread.

This substance can be used to coat any coating - for baking bread, rolls, Teflon, cast iron, metal, ceramic. You can also coat the mixer blades in the bread machine - thanks to the mixture, they will come out of the finished product without damaging it.

This mass is convenient to use. It is loved by housewives who often prepare baked goods in molds and on a baking sheet. The mixture never smokes, dishes do not burn and easily come off the surface.

It is not necessary to prepare the emulsion by strictly calculating grams. You can take a cup of each component.

What else can be used to lubricate the container:

100% solid oil;
melted butter;
melted pork fat;
refined vegetable oils - flaxseed, soybean, corn, cottonseed;
lard - although it contains a lot of fat, it is suitable in a pinch;
fat with a melting point above 25°C;
melted coconut oil.

An important requirement is that all products have high melting points. If the dough is liquid, then use soybean or corn oil, since they have virtually no aroma.

What is parchment paper

Baking paper is made from porous filter paper. It is treated with a weak solution of sulfuric acid. This technique allows you to partially destroy cellulose and clog the pores. This makes the parchment waterproof. It is important to remember that when producing such material, the raw materials are subject to forced drying. The main advantages of rolled sheets:

air exchange occurs through them;
resistant to high temperatures;
moisture and greaseproof;
retain their properties when wet;
environmentally friendly material;
can be used in baking more than once.

What is it for?

Main applications:

Paper for baking in the oven can be represented by different materials, for example, thin tracing paper. It is considered fragile; it not only sticks to the biscuit, but also quickly becomes saturated with moisture. If a dish is cooked in the oven for several hours, the tracing paper may crumble or become brittle. Before using this paper in cooking, it is pre-greased.
Smooth, all-purpose baking parchment has a thin silicone coating so it won't stick to your food. Such sheets do not need to be lubricated; they do not allow moisture and grease to pass through. They can be used repeatedly and can withstand high temperatures.
Durable, thick brown baking paper is used for baking dishes made from any type of dough. It absorbs fat well, but if the baked goods are low-fat, then the parchment is pre-greased with oil.
Silicone parchment paper has a double coating, which is why the price is higher than its cheap counterparts. The expensive material has a three-dimensional baking structure, plus a special air layer. It appears brown in color, but is sold in the form of sheets.

Service life and mold quality

Before choosing a new culinary assistant, you need to understand how to choose the right product from all the variety displayed on the shelves.

Here are some tips for choosing the right silicone mold.

You should choose only high-quality silicone molds. This will allow you to forget about re-greasing the mold for a long time and will prevent harmful substances from getting into your food.
The most accurate way to check the quality of a product is its smell. If you smell a strong chemical odor, it is better to forget about this option.
Give preference to thick-walled molds; thin material will not last long and will not be able to hold the geometry when pouring dough or jelly.
Another way to check quality: bend the mold and inspect the bend - no white marks should appear there.

And the last piece of advice: when using a silicone mold in the oven for the first time, you need to reduce the baking time by 15-20%, since this material has high thermal conductivity and dishes are baked in it very quickly.

Baking parchment

You can buy parchment paper in a roll at any supermarket. Manufacturers indicate recommendations for use on the packaging. 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, then this is a disposable option. If the package states that parchment can only be used for baking, then you cannot bake meat or vegetables in it - the dishes can be ruined.

Thick parchment for reusable use is used for preparing only the same dishes. For example, after baking meat, you cannot use the same material for sweet baked goods and vice versa. Parchment is also used to roll out thin dough; rolled sheets are often used for different types of shortcrust pastry and meringue. This material is also used to lay cooked dishes on it.

How can I replace baking paper?

Where to buy parchment paper for baking? This question is asked by every housewife who needs to bake something. Although, if necessary, you can find a replacement for such paper, for example, drawing tracing paper or A4 paper will do - they need to be lubricated with oil. You can also 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 you don’t have anything at hand, then instead of parchment, you need to sprinkle breadcrumbs on a greasy baking sheet, and then the dough on top.

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.

How to use baking paper

Parchment paper is widely used for baking airy dough in a multicooker. You need to line the bowl so that the sheets peek out after pouring the mass. After baking and cooling, by grasping the edges of the parchment, you can correctly remove the fragile, airy product, plus the paper will prevent the baked goods from burning. Biscuit dough for various confectionery products is baked in this way.

Do I need to lubricate with oil?

Sometimes housewives don’t know whether they need to grease the paper before pouring the batter onto the baking sheet? If subparchment was used and there is no silicone layer, then it is better to lubricate it. In appearance, this paper resembles drawing tracing paper. The cost of parchment without a silicone layer is several times lower. Many housewives use greased baking paper when baking pizza. They roll out the dough on it and bake it.

Which side should you put on the baking sheet?

You can use foil instead of parchment, but you need to know which side to place it on the baking sheet. Before tearing off a piece of foil, you need to know the approximate size of the baking sheet, then grease it with oil on both sides and line it with either side. Although many housewives claim that the glossy side, in contact with the dough, improves cooking, forming a golden brown crust. Instead of foil, you can use parchment, which is placed on a baking sheet with the smooth side up.

How to grease baking pans

Algorithm for greasing a container for baking a delicious cake. What you will need:

Components	Quantity
butter	10 grams
flour	1 tbsp. l.
paper napkin, silicone brush, piece of parchment - optional	—

How to grease the mold:

The cut piece is passed along the bottom of the utensil. To ensure that the fat is distributed evenly and there are no dry spots left, use a napkin, parchment or brush.

Rub the walls thoroughly, but the main thing is not to overdo it. A thick layer will make baked goods high in calories and fat. Carefully check that the dishes are completely coated

You especially need to pay attention to corners and folds. It is to these places that products most often stick. Then flour or other powder is poured into the middle of the container. Shake the pan so that the flour evenly coats it.

If there is excess, then get rid of it this way - turn the mold over and tap it a little.

Place the container in the refrigerator for 5 minutes. Then take out and spread the dough.

As a powder, you can use not only different types of flour, but also crackers, semolina, flakes, and cocoa. But experts recommend choosing the product that is included in the test. When baking semolina, the bottom and walls are sprinkled with semolina; if the housewife decides to prepare a chocolate product, then cocoa.