1, it is often difficult to demould and the peeling is not clean when baking. Today, I will teach you how to solve these small troubles with baking paper.

2. There are three kinds of baking paper on the market: oil-proof paper, translucent paper (oil paper) and silicone oil paper.

3. Oil-proof paper: The paper surface of this paper does not have the luster of oil paper. Its main purpose is to put it under food when baking bread, cakes and biscuits to keep the baking tray clean.

4. Oil paper: the surface is super polished and shiny. Its usage is basically the same as that of oil-proof paper, the biggest difference is that it is not oil-proof and waterproof.

5. Silicone oil paper: It is coated with food-grade silicone oil on the basis of translucent paper or oil-proof paper. The advantages of this kind of paper are: good peeling degree, food is not easy to stick to paper, and it is resistant to high temperature, but the price is more expensive than oil-coated paper and oil-proof paper.

6. How to pad baking paper on a square baking tray? Melt the butter first, then brush it on the baking tray.

7. Cut the baking paper into the same size as the width of the baking tray, and leave the length a little longer for easy lifting. Spread baking paper on the bottom of the baking tray, and be careful to press the right angle edge of the baking tray.

8. Spread a layer of butter on the bottom of the first baking paper, then take a long baking paper and put it on the baking tray up and down.

9. When the cake is demoulded, as long as it is gently lifted upwards, it can be demoulded smoothly, without scattering, with regular shape and clean mold.