There are three types of baking paper on the market: greaseproof paper, translucent paper (oil paper), silicone paper.

[greaseproof paper] : The paper contact surface of this paper is not as bright as oil paper, and it is mainly used for baking bread, baking cakes, and baking cookies under the food to keep the stable baking pan clean.

[oil paper] : The contact surface is super calender, and the contact surface is glossy. Its use is basically the same as greaseproof paper, the biggest difference is that it is not oil-proof, and the water is not as good as the greaseproof paper.

Silicone paper: It is coated with silicone oil of food grade classification on the basis of translucent paper or greaseproof paper. The advantages of this paper: 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 greaseproof paper.

How do you line a square sheet with baking paper

1. Melt the butter first and apply it with a brush on the baking sheet in the second step

2. Cut the baking paper into the same size as the width of the baking pan, and leave the spacing slightly longer, which is very convenient to pull. Line the bottom of the pan with baking paper, taking care that the right-angled sides of the pan are carefully compacted.

3. Grease the bottom of the next sheet of baking paper with butter. Take another sheet of baking paper and place it in the baking pan.

4. As long as the cake is quietly lifted up, it can be smoothly removed, and will not spread, the shape is regular, and the mold is very clean.