How to replace baking parchment paper

With each hostess at least once yes, the story happened, when it was discovered that parchment baking paper ended at the right time. And the store, according to the law of meanness, was not brought. What to do? There is an exit. Read, than to replace parchment paper when baking, as well as all the pros and cons of known methods.

Paper

Of course, not all fit. Only office or from a notebook. Be sure that there is no text or pictures on the paper. Otherwise, all these images will be printed on your baking. Not aesthetically pleasing and of little use.

An indispensable condition: writing paper must be oiled on 2 sides! If this is not done, then it is quite possible that it will adhere to the product tightly. To remove it will be very problematic.

Pros. Sheet notebooks found in every home.

Minuses. This method is not suitable for baking light products: meringue, macaroon, soufflé.

Tracing paper

It is also advisable to lubricate tracing paper with oil, because it does not have a special coating. And the rest of this replacement is used as usual.

Pros. Tracing paper does not stick to the products.

Minuses. Not every home there is such a paper. Tracing paper is not suitable for baking heavy, raw dough, because its safety margin is much smaller than that of parchment.

Flour Sack

Notice in which packages flour is now sold. It is almost ready baking parchment. But when using it, there are some nuances:

1. It still needs to be oiled.
2. Put it on the baking tray with the picture down so that the paint does not print on baking.
3. Some manufacturers put a polyethylene layer inside the paper. This baking package is not suitable.

Pros. Always on hand.You can bake products from all types of dough.

Minuses. Too small area of ​​paper. Some types are not suitable for baking.

Council Generally, before using the alternative, try to heat a small piece on the baking sheet in the oven. 15 minutes will be enough to determine if the material is suitable for baking or not. So you protect yourself from unpleasant surprises and vain food spoilage.

Roasting Bag

Some housewives manage to use special packages for baking, as parchment for baking. Why not? It withstands high temperatures, does not smell. By the way, it can not be lubricated further.

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

Minuses. Requires observation during the cooking process because it becomes brittle.

Silicone Coated Paper

This miracle of technology. It looks like a usual baking parchment. But it has the thinnest silicone film on the surface. Such paper has long been on sale, but has not yet become widespread.And in vain, because it has a lot of advantages and surpasses ordinary parchment in all parameters. By the way, it is quite inexpensive.

Pros. Does not require lubrication or powder before baking. One sheet can be used several times. Not torn from the wet dough. Very easily separated from the finished baking.

Minuses. Not yet sold everywhere.

Foil

Some sources suggest using kitchen foil for baking dough. Perhaps not a good idea. This material is ideal for roasting meat, fish, vegetables. In short, all that contains its own juice. The dough does not have this feature. Therefore, it will adhere perfectly to the foil during baking. And tightly. Even if you use butter or powder.

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

Minuses. Sticks to the finished product.

Semolina flour and their ilk

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

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

• butter
• semolina

By the way, semolina can be replaced with ordinary flour. All you need is to lubricate the baking sheet with oil and then sprinkle it with semolina.

Cunning. To sprinkle was uniform, a good handful of cereals put in the middle of the pan. Then it is simply tilted slightly so that the semolina will lie evenly on all sides. Surplus cereal poured back, so as not to weigh down the pastries.

Pros. Flour or semolina is in every home. You can sprinkle the form of any configuration.

Minuses. Heavy wet dough can burn.

Council Do not use for lubrication of sunflower oil. It weights the finished product, can make it raw. Plus, this butter burns and spoils pastries. If there is no butter on hand, then margarine is also suitable. Just do not melt it, but simply heat it to room temperature. Liquid margarine macerates any paper heavily, and it can break during baking.

Silicone mat

Many housewives have a silicone mat on hand. It is usually marked with circles of different diameters for ease of rolling out the dough. But not many people know that you can immediately bake on a similar rug.

You just have to make sure that your kitchen assistant is exactly silicone. Because some mats are made from special foam or food grade plastic. They will definitely not survive the roasting and may even catch fire.

Pros. The material does not require any lubrication. Can be used an infinite number of times.

Minuses. Not every housewife has such a rug.

Council You can use special silicone molds. Then instead of one big muffin you will have several small ones. But the taste of baking is not affected.

Now you will not be taken aback by unexpected kitchen surprises. After all, you know how to replace parchment paper when baking. And so what to bake - just think of.

Video: how to make paper for baking