What can replace parchment paper for baking. Useful tips: how to replace baking paper? What is baking parchment

What can replace parchment paper? Every self-respecting housewife loves to bake culinary masterpieces in the oven.

She spoils her family with goodies from the miracle oven. Dishes cooked in the oven are tasty and healthy - they retain a maximum of useful taste.

Cooking a truly masterpiece dish in the oven is not always possible. You need to know a couple of secrets that are used in the process. One of these is parchment paper. This is a mandatory attribute of the modern hostess.

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. How to proceed in such a case?

What can replace parchment paper in baking? Parchment paper has a specific purpose - to prevent scorching, burning and sticking of baked goods to the baking sheet.. It's kind of like a protective barrier.

In addition, with its use, the baking sheet remains clean and does not require careful personal care. In the culinary industry, parchment paper appeared not so long ago. Before that, they resorted to the help of various improvised means.

Now let's talk about various options substitute for parchment paper. We will also name false methods that will only spoil baking.

1) Option number one is to not 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 baking.

Pies, cakes, cookies, casseroles with such an oil layer on a baking sheet will gain rich taste. In addition to the oil sprinkled on top breadcrumbs or semolina.

In very extreme cases, regular flour can be used. Only she has the ability to burn.

This option (butter + crackers / semolina) is undesirable for meringues, cakes and macaroons. These items will stick to the pan.

2) Instead of parchment paper you can use sewing vellum. This is a special thin paper for sketching. It fully justifies its use. Just be sure to take high-quality, because there are many fakes.

A fake version will not only spoil the culinary masterpiece, but can also be harmful to health. A small drawback of tracing paper is its thinness. Baking that is too wet can corrode the paper.

3) A good substitute for parchment paper is bag of flour. It is made from edible parchment paper, which is excellent for baking. Any concerns about using such an attribute?

Lubricate it with butter for the first time. It will not be superfluous to play it safe. Bags and bags for store baking are made from similar paper. Therefore, their use is justified.

4) Exists special absorbent paper. It is able to absorb all excess moisture, does not sag, does not burn, does not require any lubrication, 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 take a regular sheet of A4 office paper instead of parchment paper. Before use, it is thoroughly soaked with vegetable oil or smeared with butter.

The proposed option is considered erroneous. Because the cake burns evenly. In addition, it also dries to the leaf.

If there is absolutely nothing to replace parchment paper, then you can resort to the indicated method.

It is only suitable for quick baking. The result is completely unpredictable. Be prepared for the fact that the entire contents of the pan will go to the trash can.

6) In addition to household improvised means, there are specialized baking attributes as an alternative to parchment paper. The leadership 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. Spend once and 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 works as a substitute for parchment. In this case, it is necessary to control the baking process to the utmost. Often baking on the foil burns. Therefore, constant control - turning over, changing position - is necessary.

9) In a very extreme case, you can resort to using a baking bag. This option is well suited to the worst.

Since the quality of baking is not controlled in any way and the final result is not guaranteed. The only thing this attribute does is prevent the food from burning.

What absolutely can not replace parchment paper

There are a number of alternatives to parchment paper that should absolutely not be used:

1) Newspaper. Even our grandmothers were armed with this attribute during baking. It was well smeared with oil and lined the bottom of the container. Remember: newspaper is not allowed!

It is unhygienic and unhealthy. The newspaper catches fire easily, and the letters are printed with ink that is made from harmful substances.

2) Sheet of paper. In a clean, unoiled form, it will ignite and cause an accident.

3) Plastic bag. It melts under the influence of temperature, stinks and releases toxic substances. Its use is dangerous!

4) Vegetable oil in its purest form. The oiled baking sheet will burn. The dish will acquire an inedible aftertaste and a burnt aroma.

There are plenty of options offered. You choose. Remember the main thing: before using any of the attributes, try it in a demo version. This will ensure the safety and suitability of the product.

Delicious culinary delights!

When inspiration comes to cook something, but there are not enough ingredients or tools for this at home, you have to look for alternatives and improvise. Parchment paper is a thick and smooth material suitable for work with cooking in the oven. Sometimes you do not notice how it ended, because. Do not use the product every day. In this case, you can replace it with other options, especially for baking.

Parchment or baking paper

On the shelves of supermarkets in the confectionery department, you can see not only parchment, but also baking paper. Often, consumers purchase these products thinking that they are the same in their properties. But is it? How do these products differ and for what purposes is each suitable? Let's try to figure it out.

Baking parchment

This type of baking paper is very popular among cooks. And this is not surprising, because. Parchment has many useful properties:

• retains fat and moisture;
• withstands high temperatures;
• made from natural materials;
• can be used as a packaging material;
• does not crumble.

The peculiarity of parchment paper is also that it can not be lubricated with oil. Even the most sticky dough will easily move away from a sheet of parchment. Use does not require special knowledge. A piece of parchment of the desired size is cut from the roll and laid out on a baking dish. It is better to cut off the excess along the edges of the form so that it does not wrap itself inside. Parchment paper does not require special storage conditions, but it is desirable that moisture does not get on it.

Baking paper

The use of this paper is also widespread in the economy. Baking paper is a material that is made from fatty milled cellulose. It differs from parchment in that it can only withstand fat. Moisture and other liquids freely pass through it, without lingering on the surface. The maximum temperature that baking paper can withstand is usually 170°C. It is allowed not to be lubricated with oil if products from fatty foods are baked on it. shortcrust pastry. In all other cases, to prevent the paper from sticking to finished product, it is better to oil it.

What can you substitute for parchment paper in baking?

Sometimes the inspiration to bake some kind of cake or cookie is taken by surprise when there is no pastry parchment at home or in the nearest store. In this case, you have to replace the parchment with what you have. Depending on the dish, this versatile culinary item can be successfully replaced with foil, sewing tracing paper, a silicone mat, plain writing paper, or flour (breadcrumbs, semolina) sprinkled on top of a baking dish. Each replacement option has its pros and cons. Let's take a closer look at each of them.

Foil

It is possible to use foil instead of parchment, but some nuances should be taken into account:

• for baking confectionery the product must be lubricated with oil;
• when baking meat dishes oil may not be needed;
• products are laid out on the shiny side;
• during cooking, a small part of the aluminum from the surface can get into the dish.

A significant advantage of this naaog is that, due to its properties, any desired shape can be made from it (for example, for a pie). To prevent the dish from burning during the cooking process, the form with the culinary product should be covered with a sheet of foil.

Sewing tracing paper

This paper differs little from parchment: color, density, material of manufacture. As a substitute, sewing tracing paper is perfect for baking confectionery from shortbread and yeast dough. You just need to oil it first. This option is also relatively cheap. It is convenient to bake cookies on tracing paper, but it is not recommended to cook a biscuit or meringue on it, because. it can get wet and stick to the finished dish.

Silicone mat

This is a very ergonomic device for baking and roasting. Culinary products do not stick to the surface of the rug. A silicone mat with proper use and care will last a long time. It is convenient to bake almost any confectionery dish on it: from meringue to pies. With the help of a silicone mat, you can cook a dish without staining the baking dish at all.

Writing paper

If you don’t have any baking alternatives to parchment at hand, then ordinary writing paper will do. Of course, it is not recommended to use it for baking. But why not try? The sheet must be well oiled and the dish baked on it at a relatively low temperature, because. there is a risk of fire. When working, you should be prepared for the fact that it can get wet or stick both to the form and to the confectionery itself.

Flour (crackers, semolina)

It is permissible to sprinkle the surface of the mold or baking sheet with flour, breadcrumbs or semolina if you plan to bake from shortbread or yeast dough. When using this method, you should carefully monitor the baking process, because. these types of powders can start to burn, and the product will absorb the smell of burning.

Fat (butter or sunflower oil, margarine)

These are good substitutes for parchment paper, but they cannot save the confectionery blank from sticking and burning. A significant disadvantage of this method is that the product can absorb the taste and aroma of these products.

With a strong desire, a way out of the situation can always be found, even if there was no parchment paper in the house. The main thing is to act wisely and evaluate the consequences of using alternative improvised means when baking. And, of course, it’s better not to forget to purchase the necessary cooking utensils. delicious meals for the future.

Parchment paper is a thick, smooth-surfaced paper specially designed for use in baking and packaging.

Its advantages include:

• high moisture and fat resistance;
• withstands t° at 230° C for a long time.

The use of parchment paper during baking does not allow the dough to stick to the bottom and walls of the baking sheet, and also makes it possible to roll out super thin layers of shortbread and puff pastry, laying between two parchment sheets and transfer them directly to the baking sheet. How can you replace parchment paper when baking, tell the advice of experienced chefs.

One of the oldest and most affordable ways to replace parchment paper is the use of tracing paper - a thin transparent paper used in drawing, as well as for creating patterns when sewing clothes. You can buy it at your usual office supply store.

Advice! Since tracing paper is a rather thin material, it should be well greased before use, preferably on both sides.

You can use tracing paper instead of parchment sheets when baking products with a high fat content:

• buns, yeast dough pies
• shortcrust pastry cookies
• cheesecakes, the base of which consists of buttered crumbs and tiramisu

Attention! Tracing paper, despite its popularity, cannot act as a full-fledged replacement for parchment paper in the baking process, as it has some disadvantages:

• sticks to the bottom and sides of baked products;
• due to prolonged exposure to temperatures above 200 °, it is darker, cracking, burning out, crumbling.

Tip #2: Silicone Coated Parchment, Paper, and Silicone Mats

Silicone Coated Parchment is one of the modern types of substrates for baking. It has a number of advantages:

1. Reusable up to 8 times.
2. High heat resistance, withstanding temperatures up to 300°C.
3. Prevents sticking of the test to forms and baking sheets.
4. Protects the dough from overdrying, retaining the natural moisture in baking.
5. Does not require grease.

Attention! In addition to baking, it is used:

• for steam cooking dishes and individual products
• for cooking vegetables, fish, meatballs
• for roasting fish and meat
• for frying seafood, poultry, eggs
• to create desserts
• for layering sheet dough and other products before freezing
• for use instead of dishes when heating dishes and baking in the microwave

silicone paper has a thicker coating, and therefore designed for more applications.

It also has non-stick properties silicone mats, which cover the bottom of the baking sheets. Not only do they protect baked goods from sticking, but they also keep the baking sheets from getting dirty. With their help, you can:

• freeze various products;
• roll out the dough;
• bake.

Attention! Many silicone mats have special markings that allow you to cut the dough into strips of the desired width. This can only be done if the mat is not hot.

Usually, foil used for baking vegetables, meat and fish, but if necessary, it can also be used as a substitute for parchment paper for baking. To do this, it should be lubricated with oil. Foil baked goods can sometimes burn as they increase the baking temperature.

One type of parchment is subparchment. This kind of special paper used in confectionery production, designed for baking at low temperatures - 100 - 170 ° C. Subparchment is able to retain fat, but does not retain moisture. Its advantages include high environmental safety.

Use of special silicone mold for baking allows you to bake without the use of parchment paper.

Their advantages:

1. Does not require greasing.
2. The dough does not stick to such forms.
3. Ready-made pastries can be easily removed.
4. They endure temperature regime up to 250°C.
5. Environmentally friendly and easy to clean.

Features of using silicone molds:

• they must be installed on a hard surface before filling the dough;
• fill should be only 1/3 of the volume of the form;
• take it out of the oven along with the pan.

Usage paper forms also allows you to do without parchment paper when baking:

• cupcakes
• muffins;
• cupcakes;
• Easter cakes.

Paper molds also serve as an additional decoration for baking and ensure high hygiene products.

Baking will not burn and will not stick to the bottom and walls of the form:

1. If it is greased with butter and sprinkled with a thin layer of flour, semolina, breadcrumbs or bread crumbs.
2. If you cover the bottom of the baking sheet with a baking sleeve.
3. If you put fax paper on the bottom of the form.
4. If you use the most ordinary A4 writing paper soaked in margarine, vegetable or butter, lard as a substrate. For this purpose, clean notebook sheets or clean printing paper are also used.
5. If the bottom of the baking sheet is lined with paper wrappers from butter(not foiled).
6. If the bottom of the baking sheet is covered with a cut flour bag (usually a flour bag is made from light brown parchment paper).
7. You can do without parchment paper if you use a greased baking dish with a Teflon coating for baking.

What can not be used to replace parchment paper

1. Newspaper should not be used as a substitute for parchment paper, as it catches fire easily and is also a source of toxic substances contained in printing ink.
2. Scribbled paper.
3. Unoiled writing paper.
4. Polyethylene because it melts at high temperatures.

Improvised tools will always come to the rescue if the parchment paper for baking has run out in the kitchen, allowing you to please your loved ones with delicious homemade cakes.

When baking something on a baking sheet in the oven, housewives usually use special baking paper. But what if it ended at the most inopportune moment? What is a substitute for baking paper?

At home there is always something to replace baking paper

How to replace parchment paper when baking?

The purpose of baking paper is to avoid sticking of the product to the baking sheet, to prevent it from burning. It also protects against burning in case of leakage of the filling (juice). Based on this, you can find a replacement for baking paper from what is at hand.

How to replace parchment paper when baking:

• Drawing tracing paper, smeared on both sides with vegetable oil;
• Ordinary office paper (clean), also oiled;
• Food parchment (thick paper from which baking bags are made in supermarkets).

If none of the above turned out to be at home, you need to generously grease the baking sheet with oil or cooking oil and sprinkle with semolina or breadcrumbs. This will help to avoid burning, and baking will be easy to remove from the mold.

An excellent substitute for baking paper is a special silicone mat. It is convenient to roll out and form the dough, as well as bake. It does not melt at high temperatures and does not react with food, so it is completely safe. In addition, such a mat serves for a very long time, so you do not need to constantly remember whether there is still baking paper or is already over. There are convenient silicone molds for baking bread, muffins and pies.

Can foil be substituted for baking paper?

If there is food foil for baking at home, it can also be used instead of paper, but with some nuances:

• If baking dough products, the foil must be lubricated with oil. For baking vegetables, fish, meat is not needed;
• To prevent the dough from sticking to the foil, put it with the matte side on the baking sheet, and the shiny side up.

You also need to remember that the matte side can oxidize due to contact with the product and change its taste.

Foil can not only be put on a baking sheet like paper. From it you can make any arbitrary shape, for example for a pie. The sides will not allow the leaked juice to get on the baking sheet and burn. To create molds, you need to take two or even three layers of foil, then it will be easy to fold and not tear. To prevent the top of the pie from becoming too hard, you can cover it with a sheet of foil and remove the sheet for 10 minutes before cooking, so that the top is lightly browned.

Knowing what you can replace baking paper with, you will not find yourself in a stalemate if it suddenly runs out, and baking will always be successful.

For a long time, foil or parchment paper has been used for baking. This material is used for packaging dishes, gifts, food. In the latter case, parchment has found wide use in everyday life due to the fact that it does not allow fat to pass through, therefore it will not allow the cake to stick to a baking sheet or mold. This will allow the hostess not to waste time washing dishes after baking cakes or cookies, plus culinary masterpieces will retain their aesthetic shape.

What is parchment paper

Baking paper is made from porous filter paper. It is treated with a weak solution of sulfuric acid. This technique allows you to partially destroy the cellulose and clog the pores. This makes the parchment waterproof. It is important to remember that in the manufacture of such material, raw materials are subjected to forced drying. The main advantages of roll sheets:

• air is exchanged through them;
• resistant to high temperatures;
• moisture and grease resistant;
• retain their properties when wet;
• environmentally friendly material;
• can be used in baking more than once.

What does it look like

The areas of application of parchment are very wide, for example, in the furniture, clothing industry, fast food, life, and medicine. In appearance, this material is thin and transparent, depending on the scope of application, it is divided into the following types:

What are they made of

Baking paper is produced in a factory from rag paper, which contains only organic substances. To dissolve the cellulose membrane of plant cells, special reagents are used. Thanks to this technology, the partially dissolved cell membrane is deposited in the pores of the parchment and makes such products strong and waterproof.

What is needed for

Main applications:

• Paper for baking in the oven can be represented by different materials, for example, thin tracing paper. It is considered fragile, it not only sticks to the biscuit, but also quickly becomes saturated with moisture. If the dish is cooked in the oven for several hours, the tracing paper may crumble or become brittle. Such paper is pre-greased before being used in cooking.
• Smooth universal baking parchment has a thin silicone coating, so it does not stick to cooked food. Such sheets do not need to be lubricated, they do not allow moisture and grease to pass through. They are reusable and can withstand high temperatures.
• Durable thick brown baking paper is used for baking dishes from any kind of dough. It absorbs fat well, but if the baking is low-fat, then the parchment is pre-lubricated with oil.
• Silicone parchment paper has a double coating, because of this, the price is higher than that of cheap counterparts. Expensive material has a three-dimensional baking structure, plus a special air gap. It looks brown, on sale it looks like sheets.

Baking parchment

You can buy parchment paper in a roll at any supermarket. Manufacturers on the packaging indicate recommendations for use. It is important to remember that if silicone is included, then parchment can be used more than once, and if only cellulose is included, then this is a one-time option. If the packaging indicates that parchment can only be used for baking, then you can not bake meat or vegetables in it - dishes can be spoiled.

Thick parchment for reusable use is used to prepare only the same dishes. For example, after roasting meat, you cannot use the same material for sweet pastries and vice versa. Parchment is also used to roll out thin dough, often rolled sheets are used for different types sand dough, meringue. Such material is also used in order to spread cooked dishes on it.

What can replace baking paper

Where to buy parchment paper for baking? This question is asked by every housewife who needs to bake something. Although, if necessary, you can find a replacement for such paper, for example, drawing tracing paper or A4 paper is suitable - they must be lubricated with oil. You can also use food parchment, which is used in supermarkets for food packaging or foil. How to replace parchment paper when baking? This question is of interest to many. If there was nothing at hand, then instead of parchment, breadcrumbs should be sprinkled on a greasy baking sheet, and dough on top.

How to use baking paper

Widely used parchment paper for baking air test in a multicooker. It is necessary to line the bowl so that the sheets peek out after pouring the mass. After baking and cooling, holding the edges of the parchment, you can correctly remove the fragile, airy product, plus the paper will prevent the baking from burning. Baked this way biscuit dough for various confectionery products.

Should I lubricate with oil?

Sometimes housewives do not know if it is necessary to grease the paper before pouring it onto a baking sheet. batter? If subparchment was used and there is no silicone layer, then it is better to lubricate. In appearance, such paper resembles drawing tracing paper. The cost of parchment without a silicone layer is several times lower. Many housewives use buttered baking paper when baking pizza. They roll out the dough on it and bake it.

Which side to put on the baking sheet

You can use foil instead of parchment, but you need to know which side to place it on the baking sheet. Before tearing off a piece of foil, you need to know the approximate size of the baking sheet, then grease it with oil on both sides and line it with either side. Although many housewives claim that the glossy side, in contact with the dough, improves cooking, forming a golden crust. Instead of foil, you can use parchment, which is laid on a baking sheet with the smooth side up.

parchment paper price

In Moscow, St. Petersburg or other regions of Russia, the purchase can be made not only in large supermarkets, but also in online stores with cheap mail delivery. You can order any kind of parchment in rolls or sheets, it will cost differently, the price depends on the quality:

How to choose parchment paper

The usual proven way is to purchase any product in supermarkets - this way you can avoid fakes. It is better to give preference to parchment, which is packed in a special cardboard box - this way the roll is easier to store. On the packaging, the manufacturer indicates the composition and application, so before buying, you should carefully read the characteristics. The price plays an important role, quality parchment will always be expensive.

Video: How to make parchment paper at home