For modern housewives, many convenient devices have appeared that greatly facilitate their work. These include, for example, parchment paper - this simple device helps a lot in baking and not only.
Parchment is a special type of paper that does not allow moisture and grease to pass through. Its use prevents food from sticking to the bottom of a baking sheet or baking dish. Cold products are sometimes prepared with the help of parchment paper - it preserves the integrity of the prepared dish well. Externally, the parchment resembles brown, gray or white wrapping paper.
In modern production, parchment paper for baking is also coated with silicone. It turns out a product of very high quality, which tolerates rather high temperatures well, without cracking under their influence; does not change shape when boiled; does not lose strength when exposed to moisture. Among the population, parchment paper for baking is in great demand.
What is parchment paper for?
Parchment is widely used in cooking - it is used both in baking technology and for making homemade confectionery. Baking trays and forms are covered with parchment paper, confectionery is laid out on them, and then placed in the oven. Coated heat-resistant paper is available at hardware stores.
It is convenient to roll out the dough using parchment paper. It is then transferred to a baking sheet directly on the paper - this way the dough layer remains intact. It is also used as an interlayer for baked goods. But such paper should not be used for cooking dishes that emit a lot of liquid - the material will simply get wet. It would be more appropriate to take foil.
What can replace parchment paper
Parchment paper can be simple - it uses technological processes that involve various additives such as sulfuric acid. There is also a heat-resistant parchment covered with silicone on sale. But even the best housewife may have a moment when there was neither a simple parchment nor a silicone coating at hand. You have to use something else.
The cheapest option for replacing parchment paper is tracing paper. But due to the subtlety of the tracing paper, it cannot be called a good option. It will not be possible to use it for a long time - it can get wet and creep in shape, or even stick to the product. But it is quite suitable for the preparation of products from shortcrust or yeast dough, cheesecakes, especially if you grease it with oil.
The most common notebook sheets can also be used as baking paper - they must be well oiled. Also, parchment is successfully replaced with special baking foil.
