Is it possible to do without parchment paper when baking meringues, cookies and sponge cakes?

I've run out of parchment paper, but I don't want to risk baking sweets without it. How to replace parchment paper when baking meringues, cookies, sponge cakes?

What is its peculiarity

Parchment paper is specifically designed for baking. It does not allow grease and water to pass through and is highly durable. Food baked on parchment does not lose its taste and does not absorb foreign odors. Baked goods do not dry out or burn. For baking, only food parchment is used; it does not contain any impurities dangerous to humans.

Is it possible to replace such a useful household item? The answer is yes! Available means include:

• writing paper,
• tracing paper,
• silicone molds and mats,
• foil,
• baking bags,
• flour packaging.

Replace with writing paper

You can replace parchment paper with regular paper. This method is suitable for baking sponge cakes. For such a delicate dessert as meringue, it is better to use thick paper. The main thing is that there are no images on it, as the ink will remain on the dough and spoil the taste.

Before placing the dough on the paper, you need to generously grease it. Butter or margarine works best.To speed up the process, the oil is first ground to a creamy state. It is not advisable to melt the butter: this will only cause the paper to fall apart.

Tracing paper

Baked goods will not burn on tracing paper. It is used in the sewing industry to make patterns for clothes. It is similar to parchment both in appearance and in its properties. Before use, make sure the material is clean.

The difference is that the tracing paper was not pre-greased. You need to do this yourself, by analogy with writing paper. You can replace baking paper with tracing paper if the dough does not need much time to bake. Tracing paper does not have the same durability as its culinary competitor.

Silicone molds and mats

Silicone molds are available for sale. Molds are made in different sizes and purposes: for cupcakes, for cookies. They even sell silicone mats for bulky confectionery products. The advantage of silicone is that it can be reused many times. The material is suitable for any type of baking.

Advice! To remove the cookies from the molds without damaging them, first let them cool slightly, then pry the edges with a spatula, turn them over and tap the bottom.

Silicone-coated paper is a new invention that has captured the hearts of housewives. It is available in sheets and rolls. Each sheet can be used up to 8 times. This material requires minimal maintenance, and they will serve you for a long time and reliably.

Foil

In emergency situations, when there is nothing else left, foil will do. This material is very fragile, so you need to be very careful when transferring the dough to it. Foil tends to heat up, so you need to constantly monitor the temperature in the oven so that the products do not burn.

purity-en.htgetrid.com magazine recommends using foil for baking foods that release a lot of juice. Usually fish and vegetables are wrapped in it. Foil retains the juice and aroma of food. It is rarely used for baking cakes, cookies and other sweets.

Baking bag and flour packaging

Baking paper can be replaced with a regular baking bag. The bags have high resistance to hot temperatures. It is better to use packages as a last resort, when there are no other means at hand. The product will prevent baked goods from burning - this is its only benefit.

Have you noticed what the flour packaging is made of? Its properties are very similar to parchment. Often this is ordinary baking paper. Pour the flour into a separate container, lightly oil the packaging and start baking. Place the dough on the inside of the package to prevent the paint from imprinting on your pies.

No additional funds

Cookies made from not too capricious dough can be placed directly on a baking sheet without the use of special tools. Just grease it with butter or margarine.

Advice! Do not use this technique for products such as meringues or macarons; without paper they will definitely burn. But the method is convenient and economical for baking pies, casseroles, and biscuits.

You can reduce the risk of the confectionery product burning if you have semolina on hand. Just sprinkle it on an oiled baking sheet. Instead of cereal, breadcrumbs are suitable. As a last resort, take wheat flour. If you have dry bread or large crackers, you can grind them using a blender. You can bake it in a non-stick frying pan. It does not require special coatings; just grease the bottom and sides with butter.

What not to use, safety rules

It is unsafe to use the following raw materials for baked confectionery products:

1. Newspapers. This is a very fragile type of paper, and also impregnated with ink. They will leave imprints on the baked goods and are unlikely to be beneficial to your body.
2. Dry writing paper is not used. Be sure to grease the paper with oil before you put the dough on it and put it in the oven, otherwise you will end up not being able to separate the food from the paper.
3. It is not advisable to use vegetable oil for lubrication. The product does not prevent products from burning, no matter how high quality it is. But the taste and aroma will definitely be spoiled.
4. Polyethylene. Its composition differs from baking bags. At high temperatures the substance may melt. Not only will the dish be spoiled, but there is also a risk of damage to kitchen utensils and household appliances, as well as accidents.

Before cooking using improvised means, you need to test them. What if they fail the oven test? Simply place a piece of the item in a preheated oven and wait 15 minutes. If the item does not catch fire, curl up or smoke, then it is safe, and you can start creating culinary masterpieces. Before cooking, make sure your baking materials are intact and free of dirty stains and foreign odors.

The kitchen is a place for true creativity. If you show your imagination, you can easily create masterpieces using improvised means!