Working with Parchment Paper
Parchment paper is a silicone-coated barrier that prevents sticking and makes cleaning simple. Use it to line baking sheets and cake pans to ensure easy release of your bakes without the need for excess grease.
Distinguish between parchment and wax paper.
Parchment paper withstands oven heat; wax paper will smoke or burn. Always check the box to ensure you have the silicone-coated version.
- Sharp scissors
- Pencil
- Baking sheet
- Cake pans
Fitting pans perfectly
To line a round cake pan, fold your parchment into a tight cone, measure against the pan's radius, and snip. Unfold it to reveal a clean circle that sits flat against the bottom.
The method.
Anchoring the sheet
If your parchment curls up on the baking sheet, dab a small amount of butter or oil into the four corners of the pan. The grease acts as glue to keep the paper in place.
Creating a sling
For brownies or bars, cut a strip of parchment wider than the pan so it hangs over two opposite edges. This creates handles to lift the cooled bake out of the pan in one piece.
Trimming edges
Excess paper hanging over the edges of a baking sheet can catch the heating elements or fan. Trim the paper so it sits flush with the base to ensure even airflow.
When it doesn't go to plan.
You can reuse a sheet of parchment several times if it is not stained with dark juices or burned.
If you are out of parchment, use a silicone baking mat for cookies, but parchment is better for delicate sponge cakes.
Do not fold parchment paper too many times; the creases can leave marks on the bottom of soft cakes.
The ones that keep coming up.
Can I use parchment in a convection oven?
Yes, but if the fan is strong, it may lift the paper. Ensure the weight of your dough or batter holds the paper down.
Does parchment paper need to be greased?
Usually, no. The silicone coating is non-stick. Only grease it if the recipe specifically demands it for a difficult batter.
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