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There are three types of baking paper on the market: oilproof paper, semi-transparent paper (oil paper), and silicone oil paper.
Oilproof paper: This type of paper has a paper contact surface that lacks the shine of oil paper. Its main purpose is to place it under food while baking bread, cakes, and cookies to keep the baking tray clean and stable.
[Oil paper]: The contact surface is super polished, and the contact surface presents an oily luster. Its usage is basically the same as oil-proof paper, with the biggest difference being that it is not oil-proof and its water-release performance is not as good as oil-proof paper.
Silicone oil paper: It is coated with food-grade classified silicone oil based on semi-transparent paper or oilproof paper. The advantages of this type of paper are that it has a particularly good peeling degree, food does not easily stick to the paper, and it is resistant to high temperatures, but it is more expensive than both oil paper and oilproof paper.
How to use baking paper on a square baking tray
1. Melt the butter, and then apply a brush to the baking tray in the second step.
2. Cut the baking paper into the same size as the width of the baking tray, leaving a slightly longer spacing for easy lifting. Lay baking paper at the bottom of the baking tray, paying attention to carefully compacting the right-angled edges of the tray.
3. Apply another layer of butter to the bottom of the next baking paper that has been placed, then take a long strip of baking paper and place it in the baking tray in the top and bottom positions.
When demolding the cake, just quietly lifting it up can smoothly de-mold it without scattering, with a regular shape and a clean mold.
