What exactly did our grandmothers do when baking parchment didn’t even exist? Actually, there are plenty of alternatives; we just don't remember them anymore. Here's how to bake – without the baking parchment!
How to bake without baking parchment: Butter and flour
For cake, donut and plumcake recipes, there is no doubt about which remedy is best. Butter and flour on the baking tray is infallible – and it’s the best because everything will be baked into the perfect shape of the mold. But – be careful with a few things. The first is the baking: if the cake is under-baked, or even worse, over-baked, and the baking tray is not greased, the dough might get stuck to the surface. If the mold is ruined and has lost part of its non-stick layer, don’t use it – not only because it doesn't work anymore, but also because it’s bad for you! Finally, when buttering the baking tray, make sure to cover the entire surface.
How to bake without baking parchment: oil
A valid alternative to butter and flour when you’re making cakes, tarts or pies is always oil, but be careful not to use too much of it (this can compromise the baking). Obviously, it’s important to select a good extra-virgin olive oil – both for its quality, but also because it releases a little bit of flavor into the recipe, so it needs to taste good! We suggest using oil especially for savory recipes, while butter works better for desserts.