How To Replace Parchment Paper When Baking: Is It Possible To Take Foil For Baking In The Case Of Cookies, Biscuits, Meringues And Others

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

Baking parchment paper - what to replace?

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 heart 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.

Content

• 1 What is baking parchment

  1.1 How baking paper is used

• 2 Parchment and baking paper - is there a difference
• 3 Do I need to lubricate them with oil

• 4 What can replace parchment paper for baking

  • 4.1 Table: the pros and cons of different options for replacing parchment paper.
  • 4.2 Video: How to Prepare a Nonstick Baking Mix
  • 4.3 Parchment substitutes for baking: examples in the photo
• 5 When the replacement is unequal

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 wet and does not 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 preparing confectionery and any other products on it, it can be used repeatedly, maybe once, depending on the quality of the parchment sheets.

Baking parchment is used to prevent the products from burning

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 maintain the shape of the product.

I cover the bottom and sides of tins and baking sheets with parchment for baking

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.

The parchment is intended both for baking products and for storing them. It usually contains very fatty foods or very moist foods such as butter, spreads, 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 fat-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.

Baking paper is thinner than parchment

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 products is not greased, and additional greasing is required for cooking low-fat and low-fat products. Paper is less grease-repellent than parchment and should be greased to avoid sticking to it.

For baking low-fat products, grease parchment paper

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	Can be purchased at any stationery store; Affordable.	Too thin It gets soaked from the juice from the products; The baked goods may burn; Sticks to the bottom and sides of baked goods; Cracks at temperatures over 200 degrees.	Required	Suitable for baked goods with a high fat content (e.g. shortcrust pastry or yeast dough) and for cold baked goods (cheesecakes).	You should not use it for making biscuits and muffins, as well as other products with a low amount of fat - it will simply stick to them, even if it is well oiled; Remember that tracing paper is a thin material that can easily get wet, so pies with berry or fruit fillings are not baked on it.
Absorbent paper	Does not burn; Absorbs moisture released; Can be applied up to six times; Suitable for freezing workpieces.	Heats up quickly	Not required	The moisture-absorbing paper is suitable for baking products with medium fat content - curd products, bread, kefir pastries. 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 office paper impregnated with oil		The baked goods are burning; Products stick to office paper; Do not leave in the oven for a long time; May begin to crumble; Fire may occur at high temperatures (250-300 degrees) if not soaked in oil.	Required	Oiled office paper is suitable for baking unpretentious and uncomplicated products such as Easter cottage cheese or cookies.	Not suitable for baking French macaroons, strudel.
Silicone baking mat	Not afraid of the heat; Allowed to be used many times.		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	Suitable for multiple use (up to eight times); Does not dry out the dough.		Not required	Silicone coated paper easily lags behind the finished baked goods, so it can be reused, and it is suitable for any type of dough (for a whimsical biscuit, use it only once, otherwise it will begin to stick).
Roasting bag	Prevents food from burning	Cannot be used at temperatures over 200 degrees	Not required	Baking bag can bake shortbread cookies	You cannot bake juicy pies and pies
Foil		Baking can burn because the foil raises its temperature; You need to follow the process - turn over the baking sheet with foil.	Required	Biscuits 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.
Silicone bakeware	Products do not stick to such forms; Ready baked goods can be easily removed from them; Heat-resistant (withstand maximum 250 degrees); They are easy to clean.		Not required	Any kind of dough is 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	Products do not burn; Baking is obtained in portions; You can use brightly colored molds.		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 do not need to 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.

On an oiled baking sheet with sprinkles, prepare cake layers and bake cookies.

An oiled mold covered with semolina is used for baking casseroles and pies

Also, one of the options for replacing the use of baking paper is baking on non-stick baking sheets, in which case they do not need to be oiled.

The non-stick baking sheet does not need to be oiled

Some housewives use a non-stick mixture, grease baking dishes or baking sheets. Here is her recipe:

1. 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.
2. Mix all the "ingredients", start whisking with a mixer at low speed, at low speed.
3. Gradually increase the whisking speed, the mixture should turn white and increase in size.
4. As soon as the non-stick mixture becomes silvery, we turn off the mixer and can use it.
5. The mixture is applied to the bottom and sides of baking trays and baking tins 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. On parchment, they bake such capricious things as biscuit, which loves to stick very much.

Parchment substitutes for baking: examples in the photo

The tracing paper has a very low density

The moisture-absorbing paper is 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 are very beautiful

Baking in paper forms turns out portioned and beautiful

Paper tins are convenient for baking muffins and muffins

When the replacement is unequal

Despite the variety of "substitutes", it is important to remember about those things that you absolutely cannot use for baking. For example:

1. Newspapers - firstly, there is a high risk of fire, and secondly, when heated, they emit toxic, poisonous substances contained in printing ink, which can become a source of poisoning.
2. Written notebook sheets - the ink also contains substances that become hazardous to health when heated.
3. Non-oiled office paper - can catch fire without difficulty.
4. Vegetable oil does not protect the product from burning, it smokes, and because of this spoils the taste of the dish and gives it a not particularly appetizing smell.
5. Plastic bags - melt at high temperatures and release toxic substances.

Good housewives know many interesting secrets, many of which we have now shared with you. Cook with pleasure and remember that the absence of baking paper is not a reason not to please yourself or your family!