The use of extremely practical baking paper tips
Time:
2024-12-19 16:45
There are three types of baking paper on the market: greasy paper, translucent paper (oil paper), silicone paper.
[oil-proof paper]: the paper contact surface of this paper is bright without oil paper. Its main purpose is to put it under the food when baking bread, cakes and biscuits to keep the stable baking tray clean.
[Oil paper]: The contact surface is super-calendered, and the contact surface presents a shiny luster. Its usage is basically the same as oil-proof paper, the biggest difference is that it is not oil-proof, and it is not as good as oil-proof paper.
[silicone paper]: silicone oil is coated with food grade classification on the basis of translucent paper or oil-proof paper. The advantages of this paper: the peeling degree is particularly good, food is not easy to stick to the paper, and high temperature resistance, but the price is more expensive than oil paper and oil-proof paper.
How does a square baking tray pad baking paper
1. Melt the butter first, and then apply it on the baking tray with a brush in the second step
2. Cut the baking paper into the same size as the width of the baking tray, leaving the spacing slightly longer, which is very convenient for lifting. Spread the baking paper on the bottom of the baking tray, making sure that the right-angled edges of the tray are carefully compacted.
3. Apply another layer of butter to the bottom of the next baking paper, take another long strip of baking paper, and put it in the baking tray up and down.
4. The cake can be demoulded smoothly as long as it is quietly mentioned when demoulding. It will not spread out. The shape is regular and the mold is clean.