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What can be put on a baking sheet instead of parchment. Why do baked goods, dough, meringues, patties, pizza, meat and fish stick to baking parchment paper? What is parchment paper for?
In ancient times, parchment was the name for paper on which notes were left. Parchment is now the name given to baking material. Today, thanks to the variety of products, various materials can be prepared quickly and easily. Food grade paper is used for baking.
Oxygen is provided to the products, parchment protects them from foreign aromas.
The material is grease-proof, moisture-proof, high-temperature resistant. If the material is purchased from trusted manufacturers, then the baked goods will not stick to the paper.
How to replace baking paper
Not always present at hand parchment paper, and the guests are about to come. In this case, plain writing paper or sheet paper can be used as an alternative. Beforehand, it should be saturated with fat or sunflower oil.
Another option is to use foil instead of paper. Baking does not flow to it, foil is an excellent analogue for baking muffins.
One of the safest options is to purchase a dedicated silicone mat. In this case, even if the parchment runs out at the most inopportune moment, there will always be a means to replace it.
Delicious apple pie
Everyone loves apple pie - both adults and children. This is a great dish for breakfast, or for meeting guests. And you can replace the paper with bread crumbs or simply grease the bottom of the container with oil in which you plan to cook baked goods.
Ingredients
- Flour - 3 cups;
- Low fat sour cream - 230 g;
- Butter - 80 g;
- Low-fat cream - 100 ml;
- Cinnamon - 15 g;
- Sugar - 200 g;
- Apples - 6 pcs. (small);
- Baking powder - 10 g;
- A whisper of salt.
Cooking a cake will not be difficult even for those of the fair sex who are just beginning to learn the art of cooking. The baking will turn out to be light, not very high in calories. It only needs to be cooked for 25 minutes.
Cooking steps:
- Melt butter, cool it a little, mix with sour cream.
- Stir in flour, sugar, baking powder, salt and cinnamon.
- Add a mixture of butter and sour cream to the prepared mixture of dry ingredients. Knead the dough.
- Divide the dough into two parts, roll out two layers.
- The first layer is laid out on a baking sheet, the bottom of which is covered with parchment paper. (Sometimes I spread a layer of bread crumbs or foil).
- Cut and peeled apples are laid out on the first sheet of dough. Advice - sprinkle with lemon juice to prevent the fruit from darkening.
- Pour the cream over the apples, slightly lifting the edges of the first board so that the contents do not leak out.
- On top of the first layer of dough, the second layer of dough is laid out, while the edges must be fastened.
- Cook for 25 minutes at a temperature of 200 0 C.
If the baked goods are stuck to the paper
In the event that paper sticks to baked goods all the time, it is better to give preference and use food material from another manufacturer. Let it be a little more expensive, but such problems will not arise. Good paper never rushes to cakes.
Can baked goods be “saved” if the paper is stuck to it? First of all - in no case should you try and put an effort, tearing off a paper sheet from a hot product.
Wait until the baked goods have cooled slightly. Then it will be much easier to separate it from the cake.
In this case, a damp cloth or towel should be applied to the bottom of the cake, where the paper is stuck.
In the event that it is not possible to lift the cake, a fruit knife (with a curved blade) will help. They will need to carefully trim the joints between the parchment and the pie. Culinary experts do not recommend using dark colored paper; it is better to leave the choice on light parchment.
Apple pie step by step with photo
Who doesn't love treating themselves to fresh baked goods for dinner? Light and airy meringue, soft raspberry puffs, pies, sweet and salty - everything your soul desires. Each housewife has her own culinary secret. One uses parchment paper for baking and baking, the other uses oiled paper or foil. The taste of the prepared dishes depends on what to cover the baking sheet with. Of course, parchment paper is the most convenient way. But if suddenly there is no such paper at hand, you can find a replacement for it.
What is baking parchment
Parchment paper, or its other name, baking paper, is a unique material that has a lot of advantages. It is not subject to combustion, does not get soaked or crumble, is grease-proof and resistant to high temperatures, and also retains the shape of the baked goods and its aroma, preventing the ingress of foreign odors. The parchment is impregnated with a solution of treated sulfuric acid (in the manufacturing process, after applying the solution, the parchment is immediately washed), and it is absolutely harmless for preparation on it confectionery and any others, can be used many times, maybe - once, depends on the quality of the parchment sheets.
How baking paper is used
Such paper is placed on a baking sheet, covered with a baking dish and baking dish. It serves as a layer between a baking sheet, frying pan or special form and the dish that is cooked on them. So the product will not burn, stick, and will not damage the dishes, which is also a clear plus. It must be remembered that the parchment should not touch the walls or the door of the oven, it should only come into contact with the baking sheet itself, the form and the dish. Also, parchment paper can be used in the preparation of cold confectionery products, such as cheesecakes, in this case its main function is to preserve the shape of the product.
Parchment and baking paper - is there a difference
There is a difference, but it is quite insignificant. Parchment is thicker and works well for baking oily items, while the grease will make the paper soak.
Parchment is intended both for baking products and for storing them. It usually contains very fatty foods or very moist foods such as butter, spread, margarine or curd products. Confectionery and bakery products are baked in parchment. If the parchment is additionally covered with a silicone film on top, its water and grease repellent properties increase, then it is used for baking oil products from batter.
Baking paper is usually suitable for baking and storing medium-fat foods - these include hard cheeses in addition to confectionery.
Important: Baking paper, parchment, is intended only for baking, and you should not bake meat, fish or vegetables in it. For such purposes, there is a baking sleeve that will not get wet, tear or spoil the appearance of the product.
Do I need to lubricate them with oil
Parchment paper for baking greasy items is not greased, and additional greasing is required for baking low-fat and non-greasy items. Paper is less grease-repellent than parchment and should be greased to avoid sticking to it.
What can replace parchment paper for baking
There are situations when you really want to bake something, but parchment paper was not at hand. How it can be replaced - consider in the table.
Table: the pros and cons of different options for replacing parchment paper.
| Replacement options | pros | Minuses | Is lubrication required | What can you bake? | What cannot be baked? |
| Drawing (or sewing) tracing paper |
|
| Required | Suitable for baked goods with a high fat content (e.g. shortbread or yeast dough) and for cold baked goods (cheesecakes). |
|
|
| Not required | The moisture-absorbing paper is suitable for baking products with medium fat content - curd products, bread, kefir baked goods. Even without smudging such paper, they will not stick. | You can not bake very fatty products on such paper, such as biscuits with sour cream or shortbread, butter pastry. | |
| Plain oiled office paper |
| Required | Oiled office paper is suitable for baking unpretentious and uncomplicated products such as Easter cottage cheese or biscuits. | Not suitable for baking French macaroons, strudel. | |
| Not required | A silicone mat is a universal device, you can bake whatever you want on it, its surface will not damage the shape of the products and will not affect their structure. | |||
| Silicone coated paper |
| Not required | Silicone-coated paper easily lags behind the finished baked goods, so it can be reused, and it is suitable for any kind of dough (for a whimsical biscuit, use it only once, otherwise it will begin to stick). | ||
| Roasting bag |
|
| Not required | The baking bag can be used to bake shortbread cookies | You cannot bake juicy pies and pies |
| Foil |
| Required | Cookies can be baked on shiny foil, but there is a high risk that they will burn. | Foil as a material is more suitable for baking juicy things, not for baking. | |
| Not required | Any types of dough are also baked in silicone molds, it is important to remember that they are filled only by one third, because the dough greatly increases in volume during baking. | |||
| Paper baking dishes |
| Not required | Paper molds are suitable for baking muffins, muffins, Easter cakes and cupcakes. | Not suitable for baked goods such as eclairs and profiteroles |
You can not use an intermediate layer in the form of various papers, but simply grease the baking sheet with margarine, spread or butter... There is an option to stop at this, or cover the oil layer on top with semolina, flour or bread crumbs. Be careful, the flour may burn.
The oiled baking sheet can be used to make pies, pies, casseroles. You cannot bake tender meringues or French macaroons on such a baking sheet - they will definitely burn.
Prepare cake layers and bake cookies on an oiled baking sheet with sprinkles.
Also, one of the options for replacing the use of baking paper is baking on non-stick baking trays, in which case they do not need to be oiled.
Some housewives use a non-stick mixture, grease it on baking dishes or baking sheets. Here is her recipe:
- Take half a glass of any flour of any kind, vegetable oil and culinary (confectionery) fat. As fat, you can use ghee and even lard, everything except margarine. The fat should be cold.
- Mix all the "ingredients", start whisking with a mixer at low speed, at low speed.
- Gradually increase the whipping speed, the mixture should turn white and increase in size.
- As soon as the non-stick mixture becomes silvery, we turn off the mixer and can use it.
- The mixture is applied to the bottom and sides of baking trays and baking dishes with a special silicone brush.
Such a mixture is prepared more than once, and it can be stored in the refrigerator for up to one year and can be used not only for baking, but also for other culinary purposes - for example, baking meat, fish or vegetables.
Video: how to make a non-stick baking mixture
Using parchment paper, you can make meringues, eclairs and custard cakes, bake cakes - delicate and fragile sweets will not stick to the baking sheet, and their shape and structure will not be disturbed. Parchment also helps when baking from yeast dough with fillings - berry or fruit, which involve the release of sweet fruit juice, without parchment it can flow out and turn into fruit caramel right on the baking sheet, and it can be very difficult to wash it. Such capricious things as biscuit, which loves to stick very much, are also baked on parchment.
Parchment substitutes for baking: examples in the photo
The tracing paper has a very low density 
Absorbent paper suitable for baking curd and kefir products 
Silicone baking mat - versatile 
Silicone coated paper is reusable 
It is very easy to get ready-made baked goods from silicone molds - you just need to turn them out 
Cookies in silicone molds turn out to be very beautiful 
Baking in paper forms turns out portioned and beautiful 
Paper tins are convenient for baking muffins and muffins
What can replace parchment paper? Every self-respecting housewife loves to bake culinary masterpieces in the oven.
She pampers her family with goodies from the miracle oven. The dishes cooked in the oven are tasty and healthy - they retain the maximum useful taste.
It is not always possible to cook a truly masterpiece dish in the oven. You need to know a couple of secrets that are used in the process. One of these is parchment paper. This is an indispensable attribute of a modern housewife.
It will not be difficult to purchase such paper in a store and use it for its intended purpose. Only sometimes it happens that the aid was not in the stash. What to do in this case?
What can replace parchment paper when baking? Parchment paper has a specific purpose - to keep the baked goods from burning, scorching, and sticking to the baking sheet.... This is such a protective barrier.
In addition, it keeps the baking sheet clean and does not require careful personal care. In the culinary industry, parchment paper is not so long ago. Prior to that, they resorted to using various improvised means.
Now let's talk about the various options for replacing parchment paper. We will also name the false methods that will only spoil the baked goods.
1) Option number one is not to use any intermediate attribute. It is not necessary to cover the baking sheet with something.
His can be lubricated or margarine... This option is not suitable for all baked goods.
Pies, cakes, cookies, casseroles with such an oily layer on a baking sheet will acquire a rich taste. In addition, sprinkle with butter on top breadcrumbs or semolina.
In very extreme cases, plain flour can be used. Only she has the ability to burn.
This option (butter + crackers / semolina) is undesirable for meringues, cakes and macaroons. The specified items will stick to the baking sheet.
2) Instead of parchment paper sewing tracing paper can be used... This is a special thin paper for sketching. It fully justifies its use. Only it is imperative to take a high-quality one, since there are many fakes.
A fake version will not only ruin the culinary masterpiece, but may also harm your health. A small drawback of tracing paper is its subtlety. Baking that is too wet can corrode the paper.
3) A good substitute for parchment paper is flour bag... It is made from food grade parchment paper, which is great for baking. Have concerns about using such an attribute?
Brush it with butter the first time. It will not be superfluous to play it safe. Pouches and bags for store baked goods are made of similar paper. Therefore, their use is justified.
4) There is special absorbent paper... It is able to absorb all excess moisture, does not sour, does not burn, does not require any lubrication, and heats up quickly.
In addition to all this, it can be used up to five times and even stored in it. ready meal and serve.
5) Many housewives, in exchange for parchment paper, take an ordinary A4 sheet of office format. Before use, it is thoroughly impregnated with vegetable oil or greased with butter.
The proposed option is considered erroneous. Because the baked goods burn evenly. In addition, it also dries to the sheet.
If there is absolutely nothing to replace the parchment paper with, then you can resort to the indicated method.
It is only suitable for quick baking... The result is completely unpredictable. Be prepared for the entire contents of the baking sheet to go to the trash can.
6) In addition to homemade tools, there are specialized baking attributes, as an alternative to parchment paper. The championship here is silicone mat... This option is to some extent even better than paper.
It is thin, elastic, heat resistant. In addition, the silicone mat is reusable. Wasted once, but use for a long time.
7) Today it is becoming more and more popular silicone coated paper... It is an order of magnitude better than parchment and can be used several times (no more than eight).
8) Foil will work as a substitute for parchment... In this case, it is necessary to control the baking process as much as possible. It is not uncommon for baked goods on foil to burn. Therefore, constant control - overturning, change of position - is necessary.
9) In a very extreme case, you can resort to using a baking bag. This option suits well, at all, at worst.
Since the quality of the baked goods is not controlled in any way and the final result is not guaranteed. The only thing this attribute does is to keep the dish from burning.
What categorically can not replace parchment paper 
There are a number of alternatives to parchment paper that should never be used:
1) Newspaper. Our grandmothers also armed themselves with this attribute during baking. It was well smeared with oil and lined with the bottom of the container. Remember: using the newspaper is prohibited!
It is unhygienic and unhealthy. The newspaper lights up easily, and the letters are printed with ink made from harmful substances.
2) A sheet of paper. In a clean, oil-free form, it will ignite and cause an accident.
3) Plastic bag... It melts when exposed to temperature, stinks and releases toxic substances. Its use is dangerous!
4) Vegetable oil in its purest form. A greased baking sheet will burn. The dish will acquire an inedible aftertaste and burnt aroma.
There are plenty of variations on offer. It's up to you to choose. Remember the main thing: before using any of the attributes, try it out in the demo version. This will ensure the safety and suitability of the product.
Delicious culinary masterpieces for you!
Housewives love to bake homemade buns or cookies. In this case, parchment paper is often indispensable. But what if it is over, and there is no way to run to the store? We will find out what can replace parchment paper, and what can not be used in any case.
Features of parchment paper
This product is specially designed for cooking in the oven. Although this material is very thin, it is quite durable. In addition, it is resistant to high temperatures, so it can be used for long-term baking at +200… +230 ° C. The parchment paper is water and grease resistant, so the baking sheet stays clean and does not need to be thoroughly cleaned after use. The products do not come into contact with the metal base and do not burn. The baked goods do not dry out and have an attractive golden color.
The parchment paper does not contain any harmful components, so it can be used for baking for small children. Food prepared in this way does not absorb foreign odors.
Tracing paper
One of the available materials that can replace parchment sheets is tracing paper. It is a thin, transparent paper used to create blueprints and patterns. It can be purchased from the Chancery departments.
This paper is great for high-fat baked goods such as yeast buns and cakes, shortbread cookies, cheesecakes and tiramisu. Tracing paper is used in a similar way to parchment paper. The difference is that before the baking process, the tracing paper must be well greased with butter or fat on both sides.
The disadvantage of such a substitute: it is less resistant to high temperatures, therefore, when exposed to over +200 ° C, the paper darkens and collapses. Sometimes the tracing paper sticks to the baked goods and is difficult to separate without touching the edges of the baked goods.
Silicone forms
Baking parchment paper can be replaced with specially designed silicone molds. These are the most common cupcake or cookie cutters. Recently, you can even purchase silicone mats for making bulk confectionery.
The attraction is that such forms are reusable. You can choose a variety of curly products. They can withstand up to +300 ° C. The forms do not need to be greased. After cooking, the baked goods are easily detached from the silicone edges. You just need to wait a few minutes for the cake or cookies to cool, pry it off with a spatula and tap on the silicone bottom. After use, the mold must be washed and dried, which will ensure the convenience of further use.
Today, silicone coated paper is gaining in popularity. It is produced in the form of rolls or cut sheets, which can be used 5-8 times.
Foil
What else can replace parchment paper? Foil, of course. This is not the best option, so it should be used as a last resort. The foil is quite fragile, which is why it can break when transferring the dough to it. This material also heats up quickly, so some items can burn. To prevent this, it is recommended to preheat the oven only to +100… +170 ° C. The foil effectively retains the juice and flavor of the cooked food. The food does not absorb foreign odors.
Other means
You can replace the baking parchment paper with a regular flour bag. As a rule, such a bag is made of thick parchment paper. Cut out the desired shape and place on a baking sheet. The parchment can be greased with butter. If you are baking high-fat biscuits or cake, you can even spread the dough on dry paper.
When using other products instead of parchment paper, keep the temperature in the oven not too high.
Some people use a regular A4 or A3 sheet, depending on the size of the baking sheet. Before baking, such paper must be thoroughly soaked with vegetable or melted butter. But still, the risk of burning is very high. Therefore, it is not recommended to use this method when baking at a high temperature for a long time.
If you don't have any materials at home that can replace parchment paper, use semolina, bread crumbs, or wheat flour. If possible, bake the dough on a non-stick baking sheet. Be sure to grease the bottom and sides with oil or grease.
What can not be replaced
In no case is it recommended to use a newspaper for baking. Although the material of the sheets is very similar to parchment paper, it adheres to the surface of the confectionery. When the newspaper is soaked in oil, the ink dissolves and prints onto the baked goods. This not only spoils its appearance, but also harms the body, since the ink contains a lot of toxic substances.
Do not put the dough on dry writing paper. If the sheets are not soaked in oil, they will stick to the baked goods. Plain dry paper is sensitive to temperature changes. Therefore, when baking, it can burn and emit a specific smell, which is impregnated with the confection.
Never use polyethylene. It differs from specially designed baking bags and can melt when exposed to high temperatures. This will ruin not only the appearance of the product, but also its taste qualities... There is also a risk of damage to kitchen equipment.
Before choosing a specific material for baking, do a little experiment: put it in a preheated oven for 10-15 minutes. If it does not deform, tarnish and does not emit an unpleasant odor, then it is permissible to use it. This way you can treat your loved ones to delicious aromatic buns, even if you don't have parchment paper at hand.
Nomnompaleo.com/stockfood.ru In order to permanently stop disputes and dispel doubts, we decided to tell in detail about in which cases it is better to use foil, and in which baking paper.
What food sticks less to foil or paper?
It is assumed that food should never stick to parchment. If it sticks, then the problem is the inadequate quality of the parchment itself. But the foil is of different types: with a non-stick coating for dishes that need a crust or dishes with cheese, and thick foil. The latter can be sprinkled or greased with oil, and then nothing will stick to it either. Some housewives also put a thin layer of onions or potatoes on foil under a piece of meat or fish.Is there a need to lubricate baking paper with oil?
It depends on the specific recipe, but in most cases, if you are using parchment, you do not need to grease the baking sheet with oil or flour. Only if the dough is very sticky can the paper be dusted with a little flour.
If in the recipe you see the item: "grease the baking sheet with oil", know that this step is only needed for those who do not use baking paper at all.
Is it important which side to put the foil on?
It depends on the type of foil: if you are cooking on regular thick foil, you can use either side. If you use a non-stick coated foil, then matte.Why cover baking trays with foil or paper at all?
Both materials are made so that the dishes do not stick or burn, and it would be easier to wash the baking sheet after cooking. Also, thanks to foil and parchment, you can reduce the amount of oil in dishes. 
Oven vegetables: foil and parchment
Parchment paper can be used at temperatures up to 210 degrees. If you are baking vegetables at higher temperatures, it is better to use foil. Either way, brush the leaf with olive oil to make the vegetables taste better.Those who like soft baked vegetables (potatoes or beets) wrap them in foil. Crisp lovers don't.
Tip: To prevent dry baked potatoes, wrap them in foil, place them on baking paper and add a few ice cubes to a baking sheet. As it cooks, the ice will slowly melt, giving extra moisture to the potatoes.Oven baked chicken or turkey: thick foil
There are two ways to cook chicken or turkey in the oven:If you want to speed up the cooking time, wrap the bird in foil to keep it from drying out. Place the foil on a baking sheet, place the poultry, brush with oil and seasoning, then wrap the turkey in an extra layer of foil, leaving a small hole for air on each side. Half an hour before the poultry is ready, unfold the foil so that the chicken is baked and browned.
If you cook the poultry for a long time, at a lower temperature, about 170 degrees. Place a sheet of foil on a baking sheet, add seasonings and spices to the bird, and then cover it with foil on top, like a tarpaulin, and bake that way for the first hour. Then remove the foil and continue baking the bird until it is crispy and golden brown. Parchment will not work for these purposes only because you cannot wrap anything with it.
Tip: Add all the seasoning when the bird is already on the baking sheet. Otherwise, they will crumble while you move it.
Fish in the oven: both foil and parchment
If you want to cook steamed fish, salmon or salmon, it is recommended to put it in a special paper pocket made of parchment, adding vegetables, seasonings and a little lemon juice... The parchment will retain moisture and aromas, so the fish will be tender and juicy.
If you want the fish to brown, choose a foil that can withstand the heat.
biscuits: parchment
If you bake cookies on baking paper, they will bake evenly and will not break or crack. Foil can also be used, but the cookies will creep a little, may dry out and will be definitely darker.
Tip: To avoid extra cleaning, place the balloon shortcrust pastry between two sheets of parchment, dust a little with flour, and then roll out the dough.
