How to replace parchment paper for baking

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

Paper

Of course, not everyone will do. Only office or from a notebook. Be sure to not have text or pictures on paper. Otherwise, all these images will be printed on your bakery. Not aesthetically pleasing and of little use.

An indispensable condition: writing paper must be greased with oil from 2 sides! If this is not done, then it is quite possible that it will firmly stick to the product. To remove it will be very problematic.

Pros. There is a notebook sheet in every home.

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

Tracing paper

It is also advisable to lubricate tracing paper with oil, because it does not have a special coating. Otherwise, such a replacement is used as usual.

Pros. Tracing paper does not stick to products.

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

Flour bag

Pay attention to the packages in which flour is currently sold. This is almost a ready-made parchment for baking. But when using it there are some nuances:

1. It still needs to be lubricated with oil.
2. Put it on the baking sheet with the picture down so that the paint does not print on the baking dish.
3. Some manufacturers put a plastic layer inside the paper. Such a baking bag is not suitable.

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

Minuses. Paper is too small. Some types are not suitable for baking.

Tip. In general, before using an alternative, try heating a small piece on a baking sheet in the oven. 15 minutes will be enough to determine whether the material is suitable for baking or not. So you protect yourself from unpleasant surprises and vain spoilage of products.

Baking bag

Some housewives manage to use special baking bags, like parchment for baking. Why not? It withstands high temperatures, does not smell. By the way, you can not lubricate it additionally.

Pros. Sold everywhere, in almost every home. Easy to separate from baking. It has a large surface area.

Minuses. It requires observation during the preparation process, because it becomes fragile.

Silicone coated paper

A real miracle of technology. It looks like ordinary parchment for baking. But it has the thinnest silicone film on the surface. Such paper has long been on sale, but has not yet received wide distribution. But in vain, because it has a lot of advantages and in all respects surpasses ordinary parchment. By the way, it costs quite inexpensively.

Pros. It does not require lubrication or dusting before baking. One sheet can be used several times. Does not break from wet dough. It is very easy to separate from the finished baking.

Minuses. Not yet sold everywhere.

Foil

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

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

Minuses. Sticks to the finished product.

Semolina, flour and others like them

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 the neighbors. What to do?

Use the old way. It has been tested by more than one generation. You will need:

• butter
• semolina

By the way, semolina can be replaced with ordinary flour. All that is necessary is to grease the baking sheet with oil, and then sprinkle it with semolina.

Cunning. To sprinkle was uniform, a good handful of cereal is placed in the middle of the pan. Then they simply tilt it slightly so that the semolina lies evenly on all sides. Excess cereal is poured back so as not to burden the baking.

Pros. There is flour or semolina in every home. You can sprinkle the shape of any configuration.

Minuses. Heavy wet dough may burn.

Tip. Do not use sunflower oil for lubrication. It makes the finished product heavier, can make it raw. Plus to all - such oil burns and spoils pastries. If there is no butter at hand, then margarine is quite suitable. Just do not melt it, but just warm it to room temperature. Liquid margarine greatly soaks any paper, and it can tear during baking.

Silicone mat

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

Just be sure to make sure that your kitchen assistant is made of silicone. Because some rugs are made of special foam or food-grade plastic. They certainly will not survive baking and may even catch fire.

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

Minuses. Not every housewife has such a rug.

Tip. You can use special silicone molds. Then instead of one big cupcake, you get a few small ones. But this does not affect the taste of baking.

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

Video: how to make baking paper