Baking paper, or baking paper, is used for more than just confectionery. Depending on its type, you can roll out dough on it, draw patterns for baking or chocolate patterns. In addition, various products are baked and stored in it.
Instructions
Step 1
Many old school housewives do not like to use baking paper. Most likely the fact is that they confuse it with tracing paper, on which it was customary to bake back in Soviet times. Indeed, tracing paper, as the cheapest type of baking paper, is only suitable for very limited applications. It gets soaked quickly if the baked goods are greasy or damp and tend to stick if the product is low in fat and dry. If you don’t have any other paper on hand, you can use tracing paper to wash less dishes, lining baking trays for yeast and shortcrust pastry or dishes in which you will “collect” cold pastries with low moisture, such as cheesecake on based on cookies.
Step 2
The most common baking paper is parchment. It is paper impregnated with a sulfuric acid solution to increase strength. It is poorly permeable to moisture, absorbs fat well, and is resistant to high temperatures. It is good for baking a variety of products, but is best kept in the kitchen for other purposes. Such paper makes convenient cornets for cream, glaze, melted chocolate. You can draw patterns on it and the pencil will not slide like on silicone coated paper, which means that this type of paper is best suited for gingerbread house templates or sweet decorations. By placing the parchment on a beautiful pattern, you can easily trace it, and then easily draw along these lines with icing or melted chocolate. Cutting out any shape in paper and putting it on a cake or biscuit, you will get a stencil - all you have to do is sprinkle it with powdered sugar, some kind of chocolate or colored coconut, nuts and the like.
Step 3
The parchment with a thin silicone coating is ideal for both baking and baking. It does not allow fat or moisture to pass through, withstands high and low temperatures, its sheets can be used to layer puff pastry before freezing or other products that you want to freeze in layers. Also, such paper can be used to transfer cookies, dried fruits, cheese and sausage cuts intended for storage.
Step 4
Silicone paper sold in sheets has a thicker coating and is therefore a reusable version of silicone parchment.
