Home baking: harm and benefit. How to use parchment paper for baking in the oven, multicooker and for frying without oil? What can replace parchment paper for baking? How to buy parchment paper for baking and packaging on Aliek

Butter is a very useful product. It is difficult to imagine at least one baking recipe in which this ingredient would not be added. However, it should be borne in mind that it is beneficial for the body only in small dosages. And here delicious pies and buns contain quite a lot of it. That is why we do not notice how we gain weight. Today we want to talk about what to replace in baking butter. Perhaps lower-calorie supplements will allow you to get a similar result, but at the same time, the products will greatly benefit. Let's figure it out.

Benefit or harm

Delicious, melt-in-your-mouth butter... It's hard to imagine life without it. However, the use of this product sometimes needs to be limited. This primarily applies to people over 40 years of age, as well as people who monitor their weight. What else could be the reasons that a person refuses to use oil? There are several of them:

lactose intolerance;
vegetarianism and the rejection of animal fats;
healthy lifestyle and preference for low-calorie foods;
chronic diseases (pancreatitis, cholecystitis);
some people just don't like the taste of animal fats.

Why you should limit butter consumption

First of all, because it is very high-calorie product. There are about 700 kcal per 100 g. Of course, no one is going to eat it with spoons, but from tasty home baking it's not so easy to break away. This is how, disguised in the product, it enters your body, being deposited on the walls of blood vessels. But this is not its only disadvantage:

butter contains a lot of harmful saturated fats;
it contains a large amount of cholesterol, which, in turn, is dangerous because its excess leads to the formation of atherosclerotic plaques;
abuse of this product is the path to a heart attack or stroke.

The most unexpected choice

Speaking about how to replace butter in baking, many people remember different things, but no one thinks about avocados. This amazing fruit can be a great base for making cookies. Did not know? Then keep wondering. almost 4 times less butter. It contains unsaturated vegetable for our body. But that's not all. This wonderful fruit gives us vitamin K and coarse fibers.

How to use an avocado if there is nothing else to replace butter in baking? To do this, the fruits just need to be crushed and added to the dough by analogy with butter. It will turn out no worse, but much more useful.

Vegetable oil

The most obvious option if you are looking for a substitute for butter in baking. At the same time, the taste of finished products will remain almost the same. Vegetable oils contain much less. The figures are significant: the difference is about 10 times. But it is they who increase the level of cholesterol in the blood. The pricing policy also speaks for using vegetable fats.

If you still hesitate and think, butter is in baking, then decide once to try to cook the dish in a new way. The result will simply surprise. For a lot less, you'll get a similar product. Because sunflower and olive oil are the best alternative to creamy, we will now tell you how to translate one into another without losing the quality of the final product.

home laboratory

You can create real miracles in your kitchen. Do you want to make cookies in the evening, the recipe says butter, but you don’t have it? It doesn't matter, every housewife has sunflower. We take out a bottle (preferably odorless) and get down to business. We need 100 g of butter, but how much vegetable oil will it be? Just do not try to pour the same amount into the dough liquid product. The ratio is as follows:

5 g butter = ¾ tsp. vegetable;
30 g = one and a half tablespoons;
75 g = ¼ cup;
150 g = ½ cup;
200 g = ¾ cup.

Now you know exactly how you can replace butter with vegetable oil in baking. In fact, this is the same fat in its purest form.

Large selection of vegetable fats

Every housewife knows what role butter plays in a recipe. How to replace it, sometimes you have to think long enough. Sunflower is a good option, but it has a specific aroma, and refined is devoid of many useful properties. When including such fats in recipes, be sure to reduce their amount by 20%. Or you can use the list above.

It is a great substitute for butter when preparing main dishes. Sunflower is more often used for baking, but in general it all depends on your preferences. In addition, if on occasion you see corn in the store or be sure to take it. They have a very delicate taste and are perfect for making pastries, cakes and cookies.

Soybean oil

This product is great as a substitute for butter. Baking is simply wonderful, with a delicate taste. That is, it is practically a vegetable analogue of animal fats. However, it should be used with great caution due to the high content palm oil. The product is inexpensive and very convenient to use, but rich in saturated fats. Replacing butter with vegetable oil in the dough is almost invisible.

Margarine

At first glance, a very convenient product. At a price much lower than butter, but at the same time, it looks and partially tastes very similar to it. It is with margarine that the dough is most familiar in texture. Therefore, doubting whether it is really possible to replace butter with vegetable oil in baking, housewives choose it. As a result, we have lush and beautiful products but how does it affect our health?

First of all, it should be noted that margarine is a mixture of vegetable and animal fats, and often of poor quality. For sandwiches and cereals, it may still be suitable, but the taste is not very good, so something better is usually used for these purposes. But when heated, all spreads (this name can be read on the packaging of margarine) safely break up into fractions that provoke the growth of cancer cells.

There is another reason why you should not replace butter with margarine. Both of these products contain approximately the same set of fats and cholesterol. That is, if you decide to look for an alternative so as not to put your health and figure at risk, then you need to find other options. How to replace butter with vegetable oil in baking, we described above, you can add tips to your cookbook.

Nuts and seeds

As you can see, such a simple question - "how to replace butter in the dough" - can be considered in the most different variations. Almonds, hazelnuts or peanuts can become very worthy alternative oil, for this they need to be ground to a mushy state. By the way, coconut and cocoa butter are similar. They are used in the same proportion as indicated in the recipe. However, it must be remembered that these products are very high-calorie.

fruit puree

Why do you need butter in the dough? To give it a special softness and tenderness. You will be surprised, but this effect can also be achieved due to the pulp of fruits. A banana or apple is perfect. The first can be simply kneaded into gruel. With apples you have to tinker a little. It is best to remove the peel and bake the fruit in the oven. Then you will need to grind the pulp with a blender and add to the dough. The result is delicious muffins and cupcakes.

Cream and yogurt

Very often, dairy products are the optimal replacement. Butter and cream are two cousins. Both give exquisite delicate taste. However, cream is less caloric, and the taste of the product is more attractive than with the addition of vegetable oil. Vegetarians or people with lactose intolerance can use soy cream. In this case, you need to add a quarter more product than indicated in the recipe (instead of 100 g of butter 125 g of cream).

Alternatively, you can use yogurt. In this case, recipes "light" are obtained. There are 80 kcal per 100 g of yogurt, and if we consider oil, then there are already as many as 700 kcal. By analogy, in the case of replacement, it is necessary to use not 100 g of butter, but 150 yogurt. Those who have already tried this recipe say that the quality of the product is no worse. Gentle and air pies will become great option for tea drinking, even if you are on a diet.

Summing up

As you can see, it is not necessary to use butter when baking. There are dozens of ways to make your dessert tasty and healthy, perfect for baby food. Try making a familiar cookie in a new way. You will definitely fall in love with this taste, and friends will ask for the recipe for a long time.

It is generally accepted that homemade cakes are very healthy and should only be eaten. Purchased finished products often contain many carcinogens. But is it really possible to count all store baked goods harmful, but homemade useful? Some simple truths allow you to know the real state of affairs.

What homemade baking can be considered healthy?

The most important quality that homemade pies, bread and cakes have is the love and care of the hostess who cooked them. Not a single type of bakery products from the factory has this quality.

Natural ingredients used during home cooking, contain less concentrates and harmful components. Therefore, it is worth looking for an alternative replacement for harmful ingredients:

instead of shop eggs it is better to buy farm, home;
instead of flavorings, use cinnamon, vanillin, grated lemon or orange zest;
use instead of store-bought butter heavy cream or oil produced on the farm;
instead of baking powder, add slaked soda to the dough.

The quality of the filling must also be highest quality. Whether it's jam, vegetable or fruit mix. Each fruit is selected with the utmost care. And before cooking, the hostess completely cleans it, paying due attention to this stage.

Homemade cakes are always prepared with love. This is what allows you to get not only a very tasty, but also a useful product. And popular and exclusive recipes can be found at http://olgakaza82.livejournal.com/53267.html. Here are bakery products With simple ingredients And easy process cooking.

Why is home baking bad?

Apart from obvious benefit- the body receives a large amount of carbohydrates to increase strength, homemade baking can harm the body. In particular, this applies to products that contain harmful components. Even simple yeast not always useful, especially for a child's body.

Also, with special care it is necessary to choose flour. It is advisable to give preference wheat flour coarse grinding or rye flour. It is they that contain more vitamin than a refined product of the highest or first grade.

The presence of butter and margarine can cause weight gain. Deposits in human adipose tissues are most often produced by combining fat-containing and sweet elements. Therefore, it must be remembered that sweet bakery products should not be eaten so often.

You also need to know that homemade cakes can become a problem not only for weight gain, but also for liver diseases. The fact is that a large amount of fat has a harmful effect on the liver. Therefore, it is recommended to limit the amount of sugary foods consumed.

Is it possible to buy homemade cakes in the store?

Some stores offer homemade cakes to customers. Basically, the order of products is made from private bakeries. Before you buy conditionally useful products its composition should be carefully studied. A small leaflet will tell the buyer about the ingredients used.

But it is best to buy homemade cakes in private stores that have their own bakery. Having previously talked with the owners, you can find out: is it really healthy foods they use in cooking.

The most delicious homemade cakes prepared at home by your own with my own hands. Therefore, it is better not to buy a finished product, but to set aside time on the weekend and treat yourself and your loved ones to delicious, fragrant and healthy pastries.

How to use correctly parchment paper? You will find answers to this and other questions in the article below.

Confectioners have been using parchment in baking since the last century. Such paper can be bought at any household goods store, eco-goods store, grocery store, supermarket or market.

Almost every housewife has parchment, but many do not know what it is for, and often such paper is used for other purposes.
What is parchment? Where can you buy this paper? How to use it correctly so that baking turns out tasty and healthy?
You can find answers to these and other questions in this article.

Parchment paper is sold in packs and is often referred to as "baking paper". At times Soviet Union food was wrapped in such paper when sold in grocery stores. But what is parchment paper, and what is it for?

For its manufacture, porous paper is used - 100% cellulose.
During production, the fiber is treated with a specially prepared acid solution. Cellulose is hydrolyzed and parchment is obtained.
It is washed with water, dried, cut into strips and rolled into rolls.
The result is a thick parchment paper that does not swell from moisture and holds high temperatures well.

Parchment paper is very convenient to use when cooking different dishes. Previously, it was used only for baking confectionery. Modern housewives use parchment for cooking various meat, fish, mushroom dishes, as well as for baking dough products.

Spread a piece of parchment on a baking sheet, and place pastries on top. Can smear paper a small amount vegetable or butter.
Bake products as usual: temperature, time.
Thanks to the parchment layer, pastries or other dishes will not burn. This makes it easy to clean the tray after use.

Parchment is also used for packing food products— convenient and economical. After all, this paper is inexpensive.

Important: You can bake on parchment paper without adding oil. This often helps when it comes to preparing meals for proper nutrition.

How to buy parchment paper for baking and packaging on Aliexpress?

If parchment paper is needed for home baking, then housewives often go to supermarkets or the market for it. If you need a lot of this material, for example, for work confectionery shop or the whole production, then such paper can be bought at Aliexpress.

Here, its price is several times lower than in the store, and if you order goods in a large batch, you can negotiate a good discount with the seller.
If you are not yet registered on the largest online trading platform, then how to do it right.
You can also register by viewing instructions in the video clips at the link.

How to buy parchment paper for baking and packaging at Aliexpress? Follow these steps:

After registration go to home pageAliexpress, and in the search bar enter the words: " parchment baking" or " parchment paper". The product page will open in front of you. Choose, click on the image icon or product name.

How to buy parchment for baking and packaging on Aliexpress?

How to buy parchment paper for baking on Aliexpress?

Important: You can also type in the search box a query in English: " parchment paper baking », « cheap paper baking". If you need packing paper, please call " paper baking". If a page with other products opens in front of you, then using the filter on the right, you can find what you need. Click the desired active links and the site will redirect you to the appropriate pages.

How to buy parchment paper for baking and packaging on Aliexpress?

Parchment, like foil, has two sides. Housewives often do not know which side to put parchment paper on a baking sheet in the oven. Place the parchment on the baking sheet glossy side up.

IN Soviet times only those housewives who had "blat" in the store could afford to use such paper. Others baked on ordinary notebook sheets, greased with vegetable oil so that the products would not stick to the baking sheet.

Many manufacturers impregnate parchment paper with silicone. Therefore, it does not need to be lubricated with oil before baking. Whether there is impregnation or not is usually indicated on the packaging. If there is no such information, then for baking yeast dough It is better to grease the parchment with a small amount of vegetable oil. shortcrust pastry lubricates the paper with the released oil during baking. When baking meat or fish, it is better to grease the parchment.

If you often use parchment for baking, then you may have had cases when this paper ran out at the most inopportune moment. You have to cook dishes just on a baking sheet. Products burn, and the frying sheet is then poorly cleaned. But is it possible to replace parchment paper with tracing paper, foil, teflon, silicone baking paper? A few nuances:

Drawing paper- this paper is perfect for baking in the oven, but it upper layer, on which the products will be located, must be lubricated with vegetable oil.
Foil for baking products, put the matte side on a baking sheet. The top shiny side should be greased with vegetable oil if you are baking dough products. When baking fish or meat, this is not necessary.
Teflon paper allows you to bake products not only in the oven, but also on it you can fry dishes in a pan. If you are afraid that the product will burn during cooking, feel free to place Teflon paper on any frying surface. The dish will turn out appetizing and tasty.
silicone paper- excellent material for baking. Such paper does not come into contact with products and holds high temperatures well. Often, baking housewives use ordinary silicone table mats. They are much denser than paper - pastries will not burn, they will be ruddy and beautiful.

For baking, you can even use ordinary office paper, but clean and oiled on both sides, as well as food parchment, from which paper bags and packaging on products in supermarkets.

A slow cooker, like a microwave oven, is in almost every home. In it we cook, fry, bake. But is it possible to put parchment paper in a slow cooker to make the dish more juicy, and the “saucepan” itself can be easily and quickly cleaned? Yes, parchment is used for baking and frying various dishes: meat, fish, and dough products.

A good and high-quality non-stick pan is expensive, and frying on in large numbers oil on cast iron or steel kitchen utensils unhealthy. Therefore, women often ask themselves the question: is it possible to bake meat, chicken, fish, fry cutlets on parchment paper?

As mentioned above, parchment is actively used by housewives for cooking meat, fish, chicken and mushrooms. In addition, cutlets can be fried on such paper, both in the oven and in a pan. To bake cutlets in the oven, parchment paper does not even need to be greased, and for frying in a pan, you need a few drops of vegetable oil.

Tip: If you still want the dish in parchment to turn out rosy and a little fried, then the paper on the inside must be greased with vegetable or butter.

If we use the oven for a long time, then we know all the nuances of how to bake or fry a dish so that it turns out to be ruddy and not burnt. But, if the oven is new, but you want to cook everything right away as tasty and beautiful as in an old oven, then you should use parchment.

But often the housewives and with this paper products do not always turn out perfectly. Why do pastries, dough, meringues, pies, pizza, meat and fish stick to baking parchment paper?

This may be due to the fact that you are using the parchment incorrectly. It should be laid on a frying pan or pan with the glossy side up.
But if the dough is liquid, then it can stick, just like meat, fish or meringue. Therefore, it is better to use special impregnated parchment paper.
Its cost is slightly higher than that of the usual one, but nothing will stick to it.

Important: If your oven has its own characteristics, and bakes products so hard that even impregnated paper sticks, then use special Teflon or silicone paper, or a mat.

If, nevertheless, parchment stuck to the finished product, then how to remove it from baking? Do not try to remove paper from a hot product - nothing will work. Wait for the pastry to cool or place it on a damp towel. After such actions, the parchment should well move away from the product.

It happens that it is difficult to remove the baking paper, and you have to serve the dish to the table with it. Naturally, it is not always possible to completely clean while eating, so the question arises: what will happen if you eat parchment paper? Parchment is made from natural material- cellulose or fiber. Once in our stomach, it only swells a little, but it is perfectly digested. Therefore, there will be no harm from a small piece of parchment eaten.

The nutritional properties of food cooked on parchment paper are preserved, and the taste becomes even better. If you tightly tie the ends of the paper, you get a kind of bag, with which you can even boil dishes in water.

Video: Choosing paper for baking - Advice from Everything will be kind - Issue 403 - 06/04/2014 - Everything will be fine

This article contains "grandmother's secrets" of making dough, tasty and other useful culinary tips hostesses. And despite the fact that these secrets have been around for many years, they are still relevant. Each hostess will definitely learn something new from them.

These helpful tips sent by reader Larisa Chernykh, who collected them from the Soviet cookbooks and judging by her wonderful recipes successfully applied in practice.

Flour must be sifted through a sieve before use. It is saturated with air, and the products are more magnificent.
If you need to dilute the flour, for example, in water or milk, gradually pour the liquid into the flour and stir, and not vice versa.
Use for kneading the dough, if possible, water specially chilled in the refrigerator.
Pour 30-40 grams of vegetable oil into the prepared dough and mix, then you will not need to re-grease the pan when baking pancakes.
Yeast dough will not stick to your hands if you first rub a few drops of vegetable oil into the skin of your hands.
The more fat in the dough and less liquid, the more crumbly the products are.
If starch is added to the dough (on soda), then the finished products become crumbly.
Biscuit dough it is necessary to knead very carefully and not for long, as it will settle, and it will turn out not lush. Biscuit dough cannot be stored. Once kneaded, bake immediately. If you bake several in turn biscuit cakes put the dough in the refrigerator.
When making shortbread dough, it is recommended to mix flour with other products for no longer than 2-3 minutes, otherwise a “tight” dough will form, the products from which will be hard.
Lack of sugar in shortcrust pastry negatively affects the finished products: they are hard and slightly crumbly.
If products are prepared with fragrant filling, then there is no need to flavor the dough itself.
With an excess of sugar in the dough, the baked products quickly “blush” and even burn. With a lack of sugar, the products turn out to be “pale”.
If soda is transferred to the dough, then the product turns out to be dark in color, with an unpleasant odor and taste.
In order for the soda to be completely neutralized, when kneading the dough, it is necessary to add to it citric acid, after dissolving it in water (or lemon juice). Such a dough cannot be stirred for a long time, as it quickly compacts and does not fit well.
The dough must be kneaded in an absolutely clean bowl so that there are no foreign smells and tastes in it.
Before putting the raisins in the dough, it must be cleaned of the stalks, washed and dried on a clean napkin. If this is not done, then voids form in the dough around wet berries, which spoil the product.
The surface of the table on which the dough is cut is recommended to be greased with vegetable oil or sprinkled with flour. Then the dough will not stick to the table.
The dough, when not kneaded very tightly, always sticks to the hands. But it rolls well with a bottle filled with cold water.
Thinly rolled dough can be easily transferred to a sheet if the dough is lightly sprinkled with flour and screwed onto a rolling pin, and unrolled on a baking sheet.
Before pinching dumplings or dumplings, lightly moisten the edges of the cakes.
The dishes in which the dough was washed first with cold and then with hot water.

So that the dough does not burn when baking in the oven, sprinkle a little salt under the form or substitute a frying pan filled with water.
never bake on high heat. In a hot oven, the outer part of it will become hard, but inside it will remain raw. To prevent this from happening, you must preheat the oven, but do not heat it up, and bake the cake at a moderate temperature.
Do not shake or move the baking sheet or mold while baking cakes or other products.
During baking or any dough products, the oven must not be opened for the first 10 minutes, as the dough will settle and not turn out magnificent.
If any part of the pie starts to burn, cover it with oiled paper.
For baking yeast non-rich products, the temperature should be 250-270 degrees, rich - 220-240 degrees, nut rolls - 180-200 degrees. Products from biscuit dough baked at a temperature of 200-220 degrees, from puff - 250-260, from sand - 220-240 degrees.
You should know that small products withstand higher temperatures and bake faster than large ones.
If there is no thermometer in the oven, then approximately the temperature can be determined by throwing a pinch of flour there. If the flour turns yellow and darkens after 30 seconds, this means that the temperature in the oven or oven is approximately 220-240 degrees. If the flour thrown into the oven instantly. charred, the temperature reaches about 270-280 degrees. When the flour turns yellow gradually, this indicates that the temperature in the oven is 180-200 degrees.
Before baking, puff pastry products must be cooled in the refrigerator, but not frozen. Lay the prepared products on a baking sheet moistened with cold water, without lubricating it with oil. Products should be placed in hot oven(not lower than 250 degrees) chilled.

Finished dough products

The readiness of the baked product can be easily determined by piercing it with a thin wooden splinter: if the product is ready, the removed splinter will be dry, and if not ready, dough particles will remain on the removed splinter.
The finished baked product is slightly behind the edges of the mold. If the product is not baked, then it fits snugly to the edges of the mold.
The baked dough is easier to take out of the mold if it cools a little and then takes it out.
Products from, which rise perfectly during baking, after removing them from oven, quickly settle. Drafts should be avoided.
If it burns, let it cool down, and then carefully rub it over it several times. fine grater and sprinkle with powdered sugar on top.
After the cake is taken out of the oven, it must be kept in the kitchen, and not taken out to the cold so that it does not settle.
To cut crumbly cake, it is necessary to heat the knife by lowering it into boiling water.
Stuffed will taste better if it stands for at least half a day.

Glaze, cream

Icing for cakes and cookies can be dyed red with beet juice, yellow with carrot or orange juice.
To get a smooth surface when laying the icing on the cake, you need to lower the knife into hot water and quickly smooth the frosting. Before pouring the icing on the cake, it is recommended to lightly sprinkle it with starch. This will keep the frosting from spreading.
The glazed product does not get stale for a long time and therefore is well preserved.
If the sour cream used for the cream is liquid, then you need to pour it into gauze, and put the gauze in a colander. Place the colander on the pot. Close it all with a lid and put it in the refrigerator. Leave for 5-7 hours. excess water will drain during this time, the sour cream will become thick and will be easy to beat. From such sour cream you can make a cream for.

nuts

Walnuts for cakes and pastries are recommended to be slightly ignited in the oven before use, which makes them taste good.
Walnuts go rancid quickly, so they should be stored in a cool, dry place.
In order to remove the thin brown shell from the almonds, put them in boiling water for a few seconds. If the shell of the almond separates when pressed with the fingers, it is immediately removed from the water, otherwise the quality of the nuts will deteriorate.

Breading should be done immediately before deep-frying, otherwise the breading will get wet, and the finished product will not have the proper look and taste.
Fat spatters less if you sprinkle a little salt into the pan.
Before frying pancakes, rub the pan with salt (only if it is not coated with a non-stick or Teflon coating).
To make the pies rosy and soft, as well as fried inside, they should be fried in a closed pan.
To get more fragrant, in vegetable oil or vegetable fat you can add melted butter (for 1 kg of vegetable oil 300 g of melted butter, and for 1 kg of margarine - 200 gr.).
Butter will not darken when frying if you first grease the pan with vegetable oil.
Do not overheat vegetable oil when frying food. This will not provide any benefit, but will reduce culinary qualities finished product, as too hot oil, vegetable fat or margarine begins to smoke and gives the fried product bad smell fumes and a taste of bitterness.

If olive or sunflower oil has become cloudy or it has an unpleasant odor, you need to put it in oil table salt based on 1 liter of oil 1 teaspoon of salt. After 3 days, the oil must be poured into another vessel, and at the bottom of the first one will remain cloudy sediment With salt.
It is good to hold dried mushrooms for several hours in salted milk, then the mushrooms will become as fresh.
The curd may be raw. Raw cottage cheese wrap in gauze or a napkin, put on a plank, pressing down with a load. Excess liquid will flow out.
The peel from apples is easily removed if they are dipped in boiling water for 2-3 seconds.
If the zest from a lemon, orange, tangerine has to be removed by hand, then this must be done with a grater.
Lemon and peels can be stored long months in a closed metal or polyethylene lid glassware in sugar.
A saucepan in which milk has been boiled is easier to wash if cold water is poured into it for a while.
If the milk in the saucepan is burnt, sprinkle the bottom of the saucepan with salt and let it sit for 1-2 hours. Then rub with a plastic vehkot (washcloth).

Who doesn't love to treat themselves to fresh pastries for dinner? Easy and airy meringue, soft puffs with raspberries, pies, sweet and salty - everything your heart desires. Every hostess 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 also depends on how to cover the baking sheet. Of course, the most convenient way is parchment paper. But if suddenly there is no such paper at hand, you can find a replacement for it.

What is baking parchment

Parchment paper, or, its other name, baking paper, is a unique material that has a lot of advantages. It does not burn, does not soak or crumble, is greaseproof and resistant to high temperatures, and also retains the shape of baked goods and its aroma, preventing foreign odors from entering. The parchment is impregnated with a solution of treated sulfuric acid (during the manufacturing process, after applying the solution, the parchment is immediately washed), and it is absolutely harmless for the preparation of confectionery and any other products on it, it can be used repeatedly, maybe once, depending on the quality of the parchment sheets.

How to use baking paper

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, a frying pan or a special form and the dish that is being prepared on them. So the product will not burn, will not 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 oven door, it should only come into contact with the baking sheet itself, the shape and the dish. Also, parchment paper can be used in the preparation of confectionery products in a cold way, such as cheesecakes, in this case its main function is to preserve the shape of the product.

Parchment and baking paper - is there a difference

There is a difference, but it is quite insignificant. Parchment is denser and is well suited for baking oil products, while paper will get wet from the released fat.

Parchment is intended both for baking products and for their storage. It usually stores very fatty or very moist foods such as butter, spread, 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 grease repellent properties increase, then it is used for baking oil products from liquid dough.

Baking paper is usually suitable for baking and storing products with a medium fat content - these include, in addition to confectionery, hard cheeses.

Important: Baking paper, parchment, is for baking only, 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 appearance product.

Do they need to be oiled?

Parchment paper for baking fatty products is not lubricated, and for cooking low-fat and non-greasy products, additional lubrication is required. Paper has less grease-repellent properties than parchment, and to avoid products sticking to it, it should be lubricated.

What can replace parchment paper for baking?

There are situations when you really want to bake something, but there was no parchment paper at hand. How it can be replaced - consider in the table.

Table: pros and cons of various options for replacing parchment paper.

Replacement options	pros	Minuses	Is lubrication required	What can be baked?	What can't be baked?
Drawing (or sewing) tracing paper	Can be bought at any stationery store; Affordable.	Too thin; Soaks from juice from products; Baking may burn; Sticks to the bottom and sides of baked products; Cracks at temperatures over 200 degrees.	Required	Suitable for baking high content fat (for example, products from shortbread or yeast dough) and for cold baking (cheesecakes).	You should not use it for making biscuits and muffins, as well as other products with a small 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.
Does not burn; Absorbs released moisture; It is possible to apply up to six times; Suitable for freezing preparations.	Heats up quickly.	Not required	Moisture-absorbing paper is suitable for baking products with a medium fat content - cottage cheese products, bread, kefir baking. Even without lubrication of such paper, they do not stick.	It is impossible to bake very fatty products on such paper, such as cookies with sour cream or shortbread, butter baking.
Plain office paper impregnated with oil		Baking burns; Products stick to office paper; Do not leave in the oven for a long time; May begin to crumble; If not impregnated with oil, when high temperatures(250-300 degrees) fire is possible.	Required	Oiled office paper is suitable for baking unpretentious and uncomplicated products, such as Curd Easter or cookies.	Not suitable for baking French macaroons, strudel.
Not afraid of heat; Allowed to use many times.		Not required	A silicone mat is a universal device, you can bake anything you want on it, its surface will not damage the shape of the products and will not affect their structure.
Silicone Coated Paper	Reusable (up to eight times); Doesn't dry out the dough.		Not required	Silicone-coated paper easily falls off baked goods, so it can be reused many times and is suitable for any kind of dough (for whimsical biscuits, use it only once, otherwise it will start to stick).
Baking bag	Does not allow food to burn.	Cannot be used at temperatures above 200 degrees.	Not required	Shortbread cookies can be baked on a baking bag	Can't bake juicy pies and pies
Foil		Baking can burn due to the fact that the foil raises its temperature; You need to follow the process - turn the baking sheet with foil.	Required	Cookies 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.
Products do not stick to such forms; Ready-made pastries are removed from them without difficulty; Heat-resistant (maximum withstand 250 degrees); They are easy to wash.		Not required	IN silicone molds any kind of dough is also baked, it is important to remember that they are filled only by one third, because the dough greatly increases in volume during baking.
Paper molds for baking	Products do not burn; Baking is portioned; You can use bright shapes.		Not required	Paper molds are suitable for baking muffins, cupcakes, Easter cakes and cupcakes.	Not suitable for batters such as eclairs and profiteroles

You can not use the intermediate layer in the form of a variety of papers, but simply grease the baking sheet with margarine, spread or butter. There is an option to stop at this, or to fill the oil layer on top with semolina, flour or breadcrumbs. Be careful, flour can burn.

An oiled baking sheet can be used for making pies, pies, casseroles. You can not bake on such a baking sheet tender meringue or french macarons- they will burn for sure.

On an oiled baking sheet with sprinkling, cake layers are prepared and cookies are baked.

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 lubricated with oil.

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

We take half a glass of any flour of any kind, vegetable oil and cooking (confectionery) fat. Ghee and even lard can be used as fat, everything except margarine. Fat must be cold.
Mix all the "ingredients", start beating with a mixer at low speed, at low speed.
Gradually increase the whipping speed until the mixture turns white and increases in size.
As soon as the non-stick mixture turns a silver color, we turn off the mixer and can use it.
The mixture is applied to the bottom and sides of baking sheets and baking dishes 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 used not only for baking, but also for other culinary purposes - for example, roasting meat, fish or vegetables.

Video: how to make a non-stick baking mixture

Using parchment paper, you can cook meringues, eclairs and custards, 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 leak out and turn into fruity caramel right on the baking sheet, and it can be very difficult to wash it off. Such capricious things as a biscuit, which loves to stick, are also baked on parchment.

Baking parchment substitutes: examples in the photo

Tracing paper has a very low density Moisture-absorbing paper suitable for baking cottage cheese and kefir products Silicone baking mat - versatile Silicone coated paper is reusable Get it ready-made pastries from silicone molds is very simple - you just need to turn them out Cookies in silicone molds are very beautiful Baking in paper forms it turns out portioned and beautiful Paper tins are great for baking cupcakes and muffins.