What is the name of paper for baking confectionery. How to use parchment for baking? What is it for, which side to put? When the replacement will be unequal

Many housewives have long forgotten that pastries can stick to a mold or a baking sheet, and all thanks to modern devices - silicone and non-stick molds. But you can't always use them. Sometimes you need to bake cookies, casseroles or rolls on the usual. And then, in order to avoid burning and sticking of the dough to the metal sheet, use special paper or parchment for baking. From this article you will learn how to use it and what paper is better to buy.

How to use baking paper?

As you already understood, the main advantage of using baking paper is getting rid of the need to wash a dirty baking sheet. However, baking paper also has other, no less significant advantages. In particular, it is very convenient to cut pies on it without fear of scratching the dishes. Paper is very relevant in the preparation of cheesecakes, tiramisu and other similar products: it helps to maintain integrity and beautiful appearance such a dessert. And many housewives roll out the dough directly on paper so that there is no risk of tearing thin cakes when transferred to a baking sheet.

Baking paper is used not only in the oven, but also in microwave oven. It is absolutely safe, because when heated it does not emit any toxic substances. Also, baking paper can be used in a slow cooker. Usually this technique is used to make it easier to remove biscuits and other pastries from the bowl.

And, of course, you can line a baking sheet with paper for baking a wide variety of products - sweet pastries and meat pies, cold confectionery and hot casseroles. But for baking products that release a lot of juice, it is not recommended to use paper: it will inevitably get wet.

Many, by the way, are interested in: is baking paper lubricated with oil? Experienced chefs answer this way: some types of paper just need to be lubricated with margarine, butter or vegetable oil while others don't need it. It depends not only on the type of dough, but also on the type of paper.

Types of baking paper

Baking paper or, as it is also called, baking paper is different:

1. The thinnest (and, as a rule, cheap) resembles drawing tracing paper. It is white and transparent. Such paper is easily soaked, and at high temperature it can crumble into pieces, which are very difficult to separate from the bottom of the confectionery. Tracing paper is suitable for shortbread and yeast dough, but for muffins and biscuits it is better not to use it (or grease it well).
2. Parchment paper is distinguished by a brown tint - it is denser and smoother. It is more resistant to both high temperatures and moisture. For baking dough, which contains a lot of vegetable fats in its composition, it is not necessary to grease the parchment.
3. Silicone, which has recently become very popular, has also found application in the manufacture of baking paper. The thinnest layer of silicone, which is coated on some types of paper, helps to easily separate the paper from the baked products. In addition, such paper does not need lubrication, does not allow moisture to pass through and practically does not absorb fat. Silicone coated paper can even be reused.
4. The professional baking paper used in bakeries these days is coated with a thicker layer of silicone and is sold in single sheets rather than rolls.
5. And, finally, on sale there is tracing paper and parchment, which are lined with figured forms. Paper molds for cupcakes are especially widespread.

• 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 species shortcrust pastry can only be rolled between two layers of baking paper.

Which baking paper to choose?

• Thin and fragile There are several names for baking paper. 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. creamy 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 tomato sauce, lay out a circle 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.

It is difficult to find a person who is indifferent to confectionery. Cakes, pastries, buns, fragrant pastries, which many associate with home comfort. Many housewives cook dough products at home, but they often face the problem of burning. This issue is easy to resolve if you know how to use baking parchment. Confectioners began to use special paper in the last century, it has gained particular popularity in modern cooking.

What is parchment

Baking paper used to be often used in grocery stores. Products were wrapped in it, not suspecting what valuable qualities it possesses. For the manufacture of parchment, huge sheets of cellulose (porous paper) are used. During the production process, they are treated with solutions of special acids, resulting in hydrolysis.

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

Which side to put on the baking sheet

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

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

Lubricate or not

Despite the popularity of baking paper in modern cooking, not everyone knows whether it is necessary to grease it with vegetable oil before sending it to the oven. The answer to this question can be found on the package of parchment. Some manufacturers process sheets of paper with silicone, indicating this fact in the product description. In this case, no additional manipulations are required. Baking is placed on parchment and sent to the oven.

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

Sweet buns

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

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

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

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

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

Cake layers

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

Using parchment for baking cakes, like any other products, is very simple. It is enough to fit a sheet of paper to the size of the form with a knife or scissors, grease it with vegetable oil if necessary and lay out the dough. It happens that after cooking, the parchment is firmly fried to the cake. There are several ways to separate it:

• slightly cooled paper is wiped with a damp cloth to soak;
• you can cut the sheet with a knife with a long, thin blade;
• put the form with the hot cake on a damp cloth and hold for 10-15 minutes.

If the paper problem recurs frequently, it is better to use another company's product.

homemade pie

Many often face the question of how to use parchment for baking a pie. The principle of operation of popular paper is the same as for any other confectionery. Usually instructions for use can be found directly on the parchment packaging.

The emergence of various household appliances has made it easier for many housewives to work in the kitchen. The multicooker has become a truly indispensable tool. With its help, it is very easy to cook a wide variety of dishes, and some even bake homemade pies in it. Even in this case, you can use parchment paper. This will prevent baking from burning, and it will be much easier to wash the mold later.

Baking in the oven

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

Before using parchment for baking, it is necessary to adjust it according to the size of the baking dish. If necessary, it can be oiled with any cooking oil. It is important to remember that parchment must be laid with the glossy side up.

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". At times 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 cooking 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 home pageAliexpress, 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 and high-quality non-stick pan is expensive, and frying on in large numbers oils on cast iron or steel kitchen utensils are 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 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 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

What's happened baking paper? Why is she needed? How to use baking paper? Before answering these questions, we will ask you: do you like to wash baking sheets? And if there was burnt fat or coals from a burnt pie on it? Or the sweet filling that has turned into caramel and leaked out of the pie? Raise your hand those who love! For some reason, we do not observe the "forest of hands" ...

Now we will tell you: baking paper- the greatest invention of mankind for those who do not like to wash a baking sheet. This paper is sold rolled up in a roll, packed in a box, and comes from different manufacturers of different widths - choose according to the size of your baking sheet (the main thing is not to buy narrower than your baking sheet, if it is wider - it does not matter, you can always cut it off). You can buy baking paper in almost any supermarket, department store, hardware store.

What is good baking paper? Basically, it's parchment paper, BUT it usually has a thin layer of silicone coating (often on both sides), which prevents your wonderful cake or equally wonderful pies from burning. You can not grease the paper at all: it does not stick to the dough (or does the dough not stick to it? - it doesn’t matter, the main thing is that they easily separate from each other when you take the baking sheet out of the oven). By the way, what are we talking only about the opposite? This paper can be lined with any baking dish.

So:

• Cut off a piece of the right size from a roll of baking paper to cover the horizontal surface and side walls of the baking sheet or baking dish with it (it is better to take a little more, and then cut off the excess).
• We spread, crush, bend - in general, we adjust the paper to our shape.
• We spread the dough for the pie, pies, muffins or whatever you are going to bake there.
• We cut off the excess. Attention! The paper must not touch the walls of the oven during baking., keep an eye on this, but otherwise its edges may stick out slightly in any direction.
• We send our baking sheet or form to the oven. Attention! Paper can be used at a temperature not exceeding 220 ° C. Note that such a temperature is not needed for baking, usually 150-200 ° C is enough for pies, pies and everything else.
• When the baking process is completed, we take our culinary masterpiece out of the oven. Then you can let it cool in the form / on a baking sheet, or you can remove / take it out while hot. If the baking dish was deep, gently pull the protruding edges of the paper up, and our pastries, along with the paper, are easily separated from the form, pulled out and transferred to a dish, plate or board, and then we separate the paper (first from the sides, then, with a spatula, from the base). If you baked pies on a baking sheet, then it is easier to first remove the pies with a spatula and put them on a dish, and then remove the empty paper from the baking sheet. If you baked a large cake, there are three options: 1) shake the cake from the baking sheet onto the board or onto the table along with the paper, 2) hold the paper by the edges - then the paper and the baking sheet will remain in your hands, and the cake will smoothly “slide” onto the board (we recommend, in our opinion, this is the most convenient option), 3) cut the cake into pieces right on the baking sheet and treat it like with pies - remove it piece by piece.

The result: your baking sheet and baking dish are clean!