Many mistresses have long forgotten that baking can stick to a mold or baking sheet, and all thanks to modern appliances - silicone and non-stick forms. But you can not always use them. Sometimes it is required to bake a biscuit, casserole or roll on a regular baking sheet . And then in order to avoid burning and sticking the dough, a special paper or parchment for baking is used to the metal sheet. From this article you will learn how to use it and what kind of paper it is better to buy.
How to use paper for baking?
As you already understood, the main advantage of using paper for baking is getting rid of the need to wash the dirty baking sheet. However, there is a bakery paper and other, no less significant pluses. In particular, it is very convenient to cut pies on it, not being afraid to scratch the dishes. Very important is the paper when preparing cheesecakes, tiramisu and other similar products: it helps to preserve the integrity and beautiful appearance of such dessert. And many mistresses roll the dough straight on paper so that there is no risk of breaking thin cakes while transferring to a baking tray.
Paper for baking is used not only in the oven, but also in the microwave oven. It is absolutely safe, as it does not emit any toxic substances when heated. Also, baking paper can also be used in a multivark. Usually this technique is used for easier extraction of biscuits and other types of baking from the bowl of the multivark .
And, of course, paper can be made with a pan for baking a wide variety of products - sweet pastries and pies with meat, cold confectionery and hot casseroles. But to bake products that emit a lot of juice, paper is not recommended: it will inevitably get wet.
Many, by the way, are interested in: do they smear paper for baking with oil? Experienced culinary specialists answer this way: some types of paper simply need to be lubricated with margarine, cream or vegetable oil, others do not need it. It depends not only on the variety of the test, but also on the type of paper.
Types of paper for baking
Paper for baking or, as it is called, baking paper is different:
- The most thin (and, as a rule, cheap) reminds a drawing tracing-paper. It is white and transparent. Such paper is easily soaked, and at high temperatures it can crumble into pieces, which it is very difficult to separate from the bottom of the confectionery. Kalka is suitable for short and yeast dough, but for cupcakes and biscuits it is better not to use it (or lubricate well).
- The brown color is different from the parchment paper - more dense and smooth. It is more resistant to both high temperatures and moisture. To bake a dough that contains a lot of vegetable fats, you do not have to lubricate parchment.
- Recently become very popular silicone has found application in the manufacture of paper for baking. The finest layer of silicone, which covers some types of paper, helps to easily separate the paper from the baked goods. In addition, such paper does not need lubrication, does not allow moisture and practically does not absorb fat. Paper with silicone coating can even be reused.
- Professional paper for baking, which in our time is used in bakeries, is covered with a thicker layer of silicone and is sold in separate sheets, and not in a roll.
- And, finally, there is a tracing paper and parchment on the market, which are lined with figured forms. Paper cups are especially popular.