Extremely practical tips for using baking paper

There are three types of baking paper available on the market: oil-proof paper, semi-transparent paper (oil paper), and silicone oil paper.

【 Oil-proof Paper 】 : The contact surface of this type of paper is not as shiny as that of oil-proof paper. Its main use is to place it under food when baking bread, cakes, and cookies to keep the baking tray clean and stable.

【 Oil Paper 】 : The contact surface has undergone super calendering, presenting a shiny and oily luster. Its usage is basically the same as that of oil-proof paper. The biggest difference is that it is not oil-proof and its water resistance is not as good as that of oil-proof paper.

【 Silicone oil Paper 】 : It is based on semi-transparent paper or oil-proof paper and coated with food-grade silicone oil. The advantages of this kind of paper: it has an excellent peel strength, food is not easy to stick to the paper, and it can withstand high temperatures. However, its price is higher than that of both oil-based paper and oil-resistant paper.

How is baking paper placed on a square baking tray

1, melt the butter. The second step is to spread it on the baking tray with a brush

2. Cut the baking paper to the same size as the width of the baking tray, leaving a slightly longer spacing, which is very convenient for lifting. Lay the baking paper at the bottom of the baking tray, and make sure the right-angle edges of the baking tray are carefully pressed down.

3. Spread another layer of butter at the bottom of the next sheet of baking paper that has been placed, and then take another long strip of baking paper and place it in the baking tray at the top and bottom positions.

4. When demolding the cake, just lift it up quietly and it can be demolded smoothly without falling apart. The shape is regular and the mold is very clean.