Baking paper is an excellent invention and only a few cooks or cooks can do without it today. Although it can also be used for other purposes, for example for artistic interests, today we will really deal with its use in the kitchen. How do we treat him properly?
The advantage of baking paper is that we can use it without oil and the prepared dish does not stick to a baking pan, sheet or other container. Sometimes, however, it may happen that the sponge biscuits are sticking to the paper and we can have a little problem with peeling. Compared to the future cake, hopelessly glued in the form, but it is a little thing.
Beware of the sponge
The baking paper really does not require further treatment or oil, butter or other fat. Nevertheless, we should think about it in some cases – we will not spoil anything, on the contrary, we will insure the perfect result. There are several cases and are from quite different dough, literally. One such moment when lubrication of baking paper is suitable is the already mentioned sponge cake. Its dough is relatively liquid at the beginning, later turns gentle and sticky before it turns the structure into the form. But his several -minute sticky periods can become a big problem. Even if we can get rid of the paper, a much more elegant solution will prevent problems in advance.
For better pastries
Another situation, when we welcome the spread baking paper, is the preparation of dry bread, which does not contain too much fat and there would be a risk that it will be unnecessarily dried in the oven and will not be as tasty as we would imagine. If the dough has the opportunity to suck at least a little grease from the paper at the beginning, in this case butter, you will certainly enjoy the result much more.
Sugar is needed to be fed up with
A very sweet dough is often and very firmly sticking to the baking tray, but even on baking (if you want parchment) paper. Sugar is due to the temperature of the spacing and misfortune is in the world. Also, at that time, a barely noticeable fat layer, which will act as a protection against such an accident, will help significantly.
Really just a little bit
Let us also remember that it is necessary to think well about every work. Therefore, even when baking, think about every step and do nothing that could destroy the intended goodness. The layer of fat, which we possibly place on baking paper, must really be just fine. Otherwise, after a while we could pull out the melted biscuits, or not very tasty pieces of anything with burnt fat at the bottom. We don’t want any of this.
There are big differences in baking papers
Also, think about how quality you buy. There are many species on the market in countless price categories. If you are planning to reach for the most affordable, it will probably be at least a drop of oil in the use of its good help, which you spread well over the entire baking area. Be careful not to have oil or other fat too much taste that could be reflected in the outcome of your efforts.
Fasten the paper to the mold
Finally, you can even use the fat on the reverse side of the baking paper, the one that will be in contact with the form. Although this intervention during baking will be of great importance, it can “stick” the paper until you prepare everything perfectly, spread the dough, or spread individual pieces of desserts. Will you also try and use such a practice long ago?
Sources: www.kingarthurbaking.com, www.reynoldsbrands.com, bakeclub.com.au
