Any housewife knows that in order to avoid burning baking, you need to use special baking paper. But what if it was not at hand, and the dough is already ready? Try to find a worthy replacement!
Other options
So what can you substitute for baking paper?
- Plain A4 office paper that is used for printing. It has sufficient strength and dense structure, therefore it will withstand elevated temperatures and forms a protective layer between the bottom of the mold and the dough inside it. But before use, the paper must be well oiled so that it is saturated. And it is advisable to use butter, but softened, since melted butter will cause the sheet to get wet and make it brittle, which will further lead to damage and destruction of cellulose fibers. And to reliably protect pastries, you can cover the form with several sheets stacked on top of each other. In any case, the bottom must be completely closed.
- At home, use paper from which bags are used in confectionery or bakery shops (such material has a gray-brown tint). It is dense and durable, withstands thermal effects and does not deform, so it can protect the cake, cake or cookies from burning. If desired, such paper can be additionally lubricated with oil.
- Try lining the bottom of a pan or baking sheet with foil. Although it is intended for slightly different purposes, it is still quite suitable for baking, especially if the quality of the container leaves much to be desired. But, firstly, such a material must be strong and have sufficient thickness, since a thin one can stick and tear. Secondly, lay the foil with the glossy side up and the matte side towards the bottom of the mold. In this case, the risk of burning will be reduced. In addition, contact of the matte layer with food can lead to oxidation and taste changes. If the foil is thin, roll it up. And if such material is folded in several layers, then it can be used to give baking certain contours, for example, to form sides or reduce the bottom compared to the top.
- Housewives who are aware of advanced culinary technologies are probably familiar with such a modern device as a silicone mat. It looks like a thin elastic sheet, resembling rubber in structure. If you cover the bottom of the mold with this rug, then the dough is unlikely to burn. A smooth texture will reduce the likelihood of sticking of finished baking and facilitate its removal from the container. But it is impossible to cut ready-made pies or cakes on such devices, as they can be damaged.
- Quite fit and sewing or stationery tracing paper. It is also quite strong, although transparent. But such material must be absolutely clean, not marked and lined. Before use, you can slightly grease the tracing paper with butter, but only a little, otherwise the strength will decrease.
- Another achievement of culinary science is the so-called silicone paper, which can be found in the departments of dishes or kitchen utensils. It is made of paper material, but covered with silicone, which forms a protective layer. Such paper is sold in the form of rolls or sheets, and it can be used up to five to eight times.
- Oven bags or oven sleeves are fine too, but they're best used as a last resort. The bag can be pre-cut along the edge to turn it into a single sheet. But if the shape is small, then it is advisable to use the sleeve in its original form: two layers are better than one. And if you are afraid that the dough will stick to the bag, pre-spread it with soft butter.
- If you don’t have any of the above at hand, then in this case you should not give up the idea of preparing something for tea. Just do what our grandmothers and great-grandmothers did. First, generously grease the bottom of the baking sheet with well-softened butter or high-quality margarine, then sprinkle it with flour, semolina or breadcrumbs. Such a layer will protect against burning and make it easy to remove the finished baking.
Tip: before using an improvised tool or device, place it in a preheated oven and follow the changes. If the material began to melt, smoke, and even more so burn, then it definitely cannot be used for such purposes.
It’s worth starting with the fact that you can’t use it as a substitute for baking paper. A newspaper is absolutely not suitable: firstly, it is very thin, and secondly, letters and illustrations can be printed on the test, and dyes can penetrate into its structure. Also, do not use plastic bags or cling film. The polyethylene from which they are made will instantly melt during heat treatment and, firstly, will mix with the bottom of the dough, and secondly, will stick or literally melt to the bottom of the baking dish.
Now a few words about the baking process itself. In order not to burn the dough, you should cook it at a low or medium temperature - about 160-170 degrees. If you increase it, then the walls of the form will quickly and strongly heat up, and the pastry will immediately begin to burn on them. In addition, you should not place the shelf on which the container will stand too low. If you raise it higher, then it will move away from the fire, and the risk of burning will be significantly reduced.
Tip: to reduce the heating of the bottom and walls of the mold and minimize the risk of burning, you can place a container of water under the baking being prepared. This technique will allow you to heat the container gradually and not very much, but at the same time the heat will spread throughout the oven, which means that the dough will be completely baked.
Now the lack of baking paper will definitely not unsettle you, because you know what to replace it with.
May 31, 2017 Olga
Do you want to bake a cake or cake layers, and the parchment paper has run out so inopportunely - is this becoming a problem for you? No need to get upset! At home, you can always find alternative materials.
So what could it be? What can replace it?
1. Tracing paper.
The dough will not burn if you put tracing paper on the bottom of the baking sheet instead of parchment paper. Plain translucent drawing paper, which is used in the clothing industry.
2. Foil for baking.
Foil can be used not only when baking meat and vegetables, but also successfully used in baking. If it is a pie with berries or liquid jam, then the foil will prevent the loss of juice and the pies will not burn. You need to put it on a matte surface at the bottom of the mold.
3. Plain paper
Also, instead of baking paper, the most ordinary paper is placed on a baking sheet, which is used in offices or children for drawing. It is pre-lubricated with vegetable oil and additionally sprinkled with breadcrumbs. But keep in mind that it is best to use paper without any patterns, as the ink is harmful to the body.
4. Butter or margarine.
To get perfect pastries, without the help of parchment, you need to grease the form well with margarine or butter. Oil can be taken both butter and vegetable. The fat will prevent the mold from coming into contact with the dough.
5. Flour
Sometimes when baking cake layers or cookies, the mold is sprinkled with flour or semolina. This is a good way to deal with sticking.
6. Butter with flour / semolina / breadcrumbs ("French shirt")
This option is one of the best. First, the form is greased with vegetable or butter, and then sprinkled with flour, semolina or breadcrumbs. By the way, crackers will give baked goods a crispy crust.
7. Silicone mat
Silicone baking mats are modern tools that protect the baking sheet quite well from burning. They allow you to bake your favorite "sweets" without using fat. They are sold in different sizes to suit any shape.
When choosing options for replacing parchment paper in cooking, remember that their main goal is to prevent the dough from burning and sticking to the mold, which means making pastries ruddy and as tasty as possible.
2434
Housewives love to bake homemade buns or cookies. In this case, often you can not do without parchment paper. 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 should not be used in any case.
Features of parchment paper
This tool is designed specifically 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 baking at +200 ... +230 °C. Parchment paper is impervious to water and grease, so the baking sheet stays clean and does not require thorough cleaning after use. Products do not come into contact with the metal base and do not burn. Baking does not dry out, has an attractive golden color.
The composition of parchment paper does not contain any harmful components, so it can be used when baking for young 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. This is a thin transparent paper used to create drawings and patterns. It can be purchased at the office departments.
This paper is great for making high-fat baked goods such as yeasted buns and pies, shortbread cookies, cheesecakes and tiramisu. Tracing paper is used in the same way as 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 is that it is less resistant to high temperatures, therefore, when exposed to more than +200 ° C, the paper darkens and collapses. Sometimes the tracing paper sticks to the pastry and it is difficult to separate it without touching the edges of the product.
Silicone forms
Parchment paper for baking can be replaced with specially designed silicone molds. The most common such devices are for cupcakes or cookies. Recently, you can even purchase silicone mats for making bulky confectionery.
It is attractive that such forms are intended for reusable use. You can choose from a variety of curly products. They withstand up to +300 °C. Forms do not need to be greased. After cooking, baked goods easily lag behind the silicone edges. You just need to wait a few minutes for the cake or cookie to cool, pry it with a spatula and tap on the silicone bottom. After use, the form must be washed and dried, which will ensure the convenience of further use.
Silicone-coated paper is becoming more and more popular these days. It is produced in the form of rolls or cut sheets, which can be used 5-8 times.
Foil
What else can you substitute for parchment paper? Of course, foil. This is not the best option, so you need to resort to it as a last resort. The foil is quite fragile, which can break when transferring dough to it. This material also heats up quickly, so some products may burn. To prevent this, it is recommended to preheat the oven only to +100 … +170 °C. The foil effectively preserves the juice and flavor of cooked foods. Food does not absorb foreign odors.
Other means
Parchment paper for baking can be replaced 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. Parchment can be greased with butter. If you are baking cookies or a cake with a high fat content, the dough can even be laid out on dry paper.
If using other products instead of parchment paper, make sure that the temperature in the oven is not too high.
Some use a regular A4 or A3 sheet depending on the size of the pan. Before baking, such paper must be thoroughly soaked with vegetable or melted butter. But still the risk of burning is very high. Therefore, this method is not recommended when baking at a high temperature for a long time.
If you do not have any materials at home that can replace parchment paper, use semolina, breadcrumbs 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 newspaper for baking. Although the sheet material closely resembles parchment paper, it sticks to the surface of the confectionery. When the newspaper is soaked in oil, the ink dissolves and imprints on 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 spread the dough on dry writing paper. If the sheets are not soaked in oil, they will stick to the baked goods. Ordinary dry paper is sensitive to temperature changes. Therefore, when baking, it can burn and emit a specific smell, which is impregnated with a confectionery product.
Never use polyethylene. It differs from specially designed baking bags and may melt when exposed to high temperatures. This will spoil not only the appearance of the product, but also its taste. There is also a risk of damage to kitchen equipment.
Before choosing a specific baking material, do a little experiment: put it in a preheated oven for 10-15 minutes. If it does not deform, does not fade and does not emit an unpleasant odor, then it is permissible to use it. So you can treat your family with delicious fragrant buns, even if you don’t have parchment paper at hand.
Parchment paper is needed to protect the product from sticking. Let's consider how it can be replaced, even if the use implies a recipe.
Silicone mat or paper
High-quality heat-resistant silicone mats can be purchased at Yandex.Market.
Such rugs are much better than paper, because products do not stick to it at all, they do not tear, they can be used repeatedly, etc. They are made of special heat-resistant silicone, which, as a rule, can withstand temperatures from -40 ° C to +230 °C.
You can also purchase special paper with a silicone coating, which is superior in performance to parchment, but is inferior to a silicone mat due to its fragility.
Cookware with non-stick or silicone coating
If the pastry is tender and you are afraid for its safety, then grease the surface with butter or margarine. Silicone dishes do not need to be lubricated, because even the most delicate product will not stick to it.
In order for the product to better move away from the surface, you need to wait until it has completely cooled down.
Plain clean paper
Paper containing ink, such as newspapers, notebooks, etc., is not suitable. It may stain the product.
Before use, soak it very carefully with oil, margarine, lard or other fats, otherwise the product will stick to the paper. Fats should not be hot, otherwise the paper may be damaged.
You can use paper bags made from flour, butter/margarine, baking bags, etc. on the clean side. As a rule, this is parchment paper.
In order not to spoil the dish, the paper must be placed in a preheated oven for several minutes and see its safety.
Sewing tracing paper (drawing tracing paper) and packaging paper are as close as possible in properties to parchment paper, but we do not recommend using them, because they can be impregnated with harmful impurities and can be deformed when heated above 200 ° C.
foil
You can completely replace the paper, it is only necessary to control the readiness time of the product or set it for a shorter time so that it does not burn because the foil heats up.
Almost any foil can fit, for example, from the packaging of chocolate.
Be sure to grease the foil with butter or margarine before use. Its shiny side should be directed towards the product so that it does not stick.
Roast sleeve
It can completely replace parchment paper, especially if the dish is cooked in the microwave.
Butter, flour or semolina - use if none of the above is available
This option is suitable for baking ordinary cakes, pies, casseroles, etc. Unsuitable for preparing delicate dishes such as meringues.
The surface (baking pan, frying pan, etc.) must be very carefully greased with oil, and then sprinkled with flour or semolina.
To prevent burning and sticking, place a container of water below the dishes with pastries.
Baking from a properly made shortcrust pastry will not stick to any surface.
To create confectionery products, you need not only to knead the dough correctly. The baking process is also important, for which parchment paper is needed. With it, tasty and fragrant dough products are obtained. But there are times when it ends. How to replace parchment paper when baking is described in the article.
Material Features
The main purpose of parchment paper is to use it when baking. It is not able to pass fat and water, besides it is very durable. Finished products do not lose their taste and do not absorb foreign odors. Baking does not dry out and does not burn. When baking, food parchment is used, it does not contain dangerous impurities. But if it is not there, you need to know how to replace parchment paper when baking.
Rules for using parchment
Parchment is convenient for preparing various dishes. Paper is placed on baking sheets, baking dishes, other containers. It is a barrier between dishes and products. You can buy it in supermarkets, where it is sold in the economic departments. The material is available in supermarkets and grocery stores. The terms of use are as follows:
- You need to lay out the container with parchment. The paper is placed on baking sheets, in molds for different types of products, baking dishes. The material serves to protect against sticking, but does not protect against leakage.
- You need to cut off the necessary piece of paper. So that there are no wrinkles and folds on the finished products, the parchment must be distributed carefully.
- Parchment can be used in an unconventional way. It is needed for a wrapper for confectionery. The paper is laid out in gift boxes. The material is used for frying meat on a baking sheet.
Some housewives grease the paper with butter, like a baking sheet. This prevents it from shifting while laying out the dough. But this is not required. To keep the parchment in place, you need to lightly grease the corners of the baking sheet, and the surface should not be touched.
Do not confuse parchment with wax paper. These are different materials. Wax paper cannot be used at high temperatures. Parchment should be used if required by the recipe. It is not needed for silicone dishes.
Paper can be composted, recycled, and this is necessary for the environment. At the same time, there are several analogues that can perfectly replace parchment. They also make great baked goods.
writing paper
This is one of the answers to the question of how to replace parchment paper when baking a biscuit. For meringue, it is desirable to use thick paper. It is important that there are no images on it, as the ink will remain on the dough and spoil the taste.
Before laying out the dough on paper, it is necessary to generously grease it with fat. It is advisable to use butter or margarine. To speed up the process, the oil is ground beforehand to a creamy state. It should not be melted, as the paper will fall apart.
Tracing paper
How to replace parchment paper when baking so that the products do not burn? Kalka is a suitable option. It is used in the sewing industry to obtain patterns of clothing. It is similar in appearance and properties to parchment. The purity of the material must be checked before use.
The difference lies in the fact that the tracing paper was not greased in advance. This is required to be done, as with writing paper. Replacing baking paper with tracing paper will also be required if the dough does not take a long time to bake. Tracing paper does not have such strength compared to its culinary competitor.
Silicone molds and mats
What else can you substitute for parchment paper in baking? For this, silicone molds are sold, which are used in the preparation of muffins, cookies. There are even silicone mats - for voluminous confectionery. They can be applied multiple times. The material is suitable for any baking.
If you are interested in how to replace parchment paper when baking cookies, then you should choose silicone molds or mats. Before removing the cookies from the molds, let the finished product cool slightly, after which it can be pry off with the edge of the spatula, turn over and tap on the bottom. Many housewives appreciated silicone-coated paper. It is produced in sheets and rolls. Each sheet can be applied up to 8 times. This material needs minimal maintenance, besides it lasts a very long time.
Foil
If there is nothing that can replace parchment paper when baking, then foil will do. This material is fragile, so you need to carefully transfer the dough to it. The foil heats up, so you need to monitor the temperature in the oven so that the products do not burn.
But this material is more suitable for baking products that release juice. Usually fish and vegetables are wrapped in it. The foil is able to retain the juice and flavor of the products.
Using a baking bag and flour packaging
These options are also suitable if you are interested in how to replace parchment paper for baking. The bags have excellent resistance to high temperatures. They should be used in rare cases when there is nothing else. The product will not burn, which is the only advantage.
If there is no parchment for baking, how to replace it? Flour packaging is similar in properties. Often this is ordinary baking paper. Pour the flour into a separate container, oil the package a little - and you can start baking. The dough must be laid out on the inside of the package so that there is no imprint on the pies.
Without additional devices
If the dough is not capricious, then you can bake it on a baking sheet without using special tools. You just need to grease the surface with butter or margarine. You should not use this technique for meringues or macaroons, because without paper they will burn. But the method will be indispensable for pies, casseroles, biscuits.
Semolina will reduce the risk of burning confectionery products. She only needs to sprinkle an oiled baking sheet. Cereals can be replaced with breadcrumbs. Wheat flour will work too. You can grind dry bread or crackers. Roasting is done in a non-stick frying pan. It does not need special coatings, you just need to grease the bottom and sides with butter. This technology allows you to get excellent results.
What should not be used?
For the preparation of confectionery products should not be used:
- Newspapers. This paper is fragile, while it is impregnated with printing ink, which is not useful for humans.
- Dry writing paper. Before placing the dough and sending it to the oven, it is greased with oil, otherwise the products will not separate from the paper.
- Vegetable oil for lubrication. The product will not get rid of burning, no matter how good it is. And the taste and aroma will be spoiled.
- Polyethylene. It differs in composition from baking bags. Under the influence of high temperatures, the material melts. Not only the dish will be spoiled, but also kitchen utensils, household appliances.
Before using improvised means, they must be tested. After all, they can not withstand high temperatures. It is necessary to place a piece of material in a preheated oven for 15 minutes. If the product does not catch fire, does not curl up and does not smoke, then it is considered safe. Before cooking, check that all materials are intact and not dirty. Suitable products that replace parchment will allow you to bake delicious and fragrant products.
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