Article content
When preparing tasty cakes or pastries we use baking paper almost automatically. It’s also suitable for baking fish fingers, even meat or great vegetable chips. You can use it in various ways, but what if you used the last piece and you still have more baking to do? Baking paper can simply be replaced in the kitchen. The following tips will tell you how to easily deal with such a situation and what you can use for baking.
Baking paper nowadays is nothing special and it’s surely found in every household. You’ll use it for Christmas gingerbread cookies, but also for baking a tasty and fluffy sponge cake. If you want to enjoy fish fingers, fries or tasty meat patties, but you think the food already contains enough calories, avoid frying in oil thanks to baking paper, on which you can prepare a healthier version of these dishes. If you’ve run out of paper, don’t despair — you can replace it excellently. The following tips will tell you how.
Fat and flour
Our grandmothers didn’t need any baking papers and yet they managed to prepare all kinds of treats. An old and proven classic that only requires some fat. You can use butter or margarine; the important thing is that flour will stick to the surface. After greasing the tray (with a lump of butter or a brush for applying fat) simply sprinkle the tray with flour and, by shaking and moving it, get the flour to all places (including the edges so they don’t burn). If you are baking, for example, a bundt cake, you can even try olive oil, which you then sprinkle with breadcrumbs.
Double-sided baking foils
In principle it is a similar product to a silicone mat, but it is a more modern replacement. In this case silicone is not used, but a fire-resistant fabric with a coating, thanks to which you don’t need to use any fat. It’s suitable for baking, you can also use it in the microwave and you can wash it in the dishwasher.
Baking and cooking spray
What would the 21st century be like if we didn’t have handy products for everything? Essentially the same method as in the previous case, but we’ve moved from grandmothers’ methods to the present. Especially in patisseries and restaurants, where they have many orders, baking must be quick. Since there’s no time to fiddle with fat and flour, just use a baking spray. You can buy it today in almost every store and choose from different kinds – for example vegetable oil, olive oil or coconut oil. Simply spray the tray with the spray and start baking!
Teflon baking foil
A foil that very much resembles classic baking paper, with the difference that you can use it multiple times. It’s easy to maintain and today you can buy it in brick-and-mortar stores or online. It’s available in different sizes, exactly as needed.
Silicone mat
Silicone is a great material that withstands very low and very high temperatures, so it truly has a wide range of uses. You can buy full silicone molds as well as ordinary silicone mats, which you can use not only for baking but also for rolling out and preparing dough.
Paper bags and wrapping paper
Of course we are talking about plain paper bags that do not have any print which could release chemicals at high temperatures. If you are sure about the composition and will bake at a lower temperature, feel free to use wrapping paper or paper bags.
Aluminum foil
Probably the most used alternative for baking, which also has its disadvantages. If you use aluminum foil just to cover, it retains heat very well, so the meat being prepared will cook thoroughly. Sometimes, however, the foil can “stick” to dishes made of meat as well as to cakes, and removing it takes a little time.
