1. When baking, you often encounter difficulties in demoulding and unclean removal. Today I will teach you how to use baking paper to solve these little troubles.

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

3. Greaseproof paper: The surface of this paper is not as shiny as greaseproof paper. It is mainly used to place it under the food when baking bread, cakes, and biscuits to keep the baking tray clean.

4. Oil paper: The surface is super calendered and has an oily luster. It is basically used in the same way as greaseproof paper. The biggest difference is that it is not oilproof and its waterproof properties are not as good as greaseproof paper.

5. Silicone paper: translucent paper or greaseproof paper coated with food-grade silicone oil. The advantages of this kind of paper: the peeling performance is very good, food does not stick to the paper easily, and it is resistant to high temperatures, but it is more expensive than oil paper and greaseproof paper.

6. How to line a square baking pan with baking paper. Melt the butter first and then spread it on the baking sheet with a brush.

7. Cut the baking paper to the same size as the width of the baking pan, and leave it slightly longer for easy lifting. Place baking paper on the bottom of the baking pan, paying attention to carefully pressing the right-angled edges of the baking pan.

8. Spread another layer of butter on the bottom of the first piece of baking paper, take another long piece of baking paper, and place it into the baking pan in the up and down direction.

9. When removing the cake from the mold, just lift it up slightly and it will be released smoothly without spreading. The shape is regular and the mold is very clean.