Standard Basic Requirements: Double-sided silicone paper, heat resistant ≥230℃; grammage: 35-45g/㎡ preferred for home use, 40-50g/㎡ for commercial use (high-frequency use). Too thin and it breaks easily; too thick and it won't fit the mold properly.
1. Basque Cake (Cheesecake, High Temperature, Liquid Batter, Prone to Leaks)
Characteristics: Highly fluid batter, high baking temperature 200-230℃, requires integrated side and bottom for leak prevention and easy unmolding.
Option A: Ready-made, no-fold Basque paper cups (most convenient)
6-inch: Bottom 13.5cm, Height 6.5-7cm
8-inch: Bottom 18.5cm, Height 7.5-8cm The height must be 2-3cm higher than the mold to prevent liquid batter overflow. grammage 40-45g/㎡ is preferred.
Option B: Cut your own parchment paper from a roll.
6-inch mold: Cut a 30×30cm square; 8-inch: 35×35cm square. Fold the parchment paper to create pleats around the edge, ensuring the bottom is flush and the sides extend beyond the mold's edge.
Do not use only the round bottom paper. Basque cheesecake requires a border, otherwise the batter will leak through the gaps in the removable bottom.
2. Chiffon Cake (Requires rising, not recommended to use full-border parchment paper)
Important: Chiffon cakes need to adhere to the inner wall of the mold to rise. Do not line the sides with parchment paper; only use the round bottom paper. Using a border will prevent the cake from rising properly and cause it to collapse and shrink.
Round bottom parchment paper: Slightly smaller than the mold's inner diameter
6-inch: φ14.5cm; 8-inch: φ19.5cm
Roll parchment paper: 30cm wide roll, cut directly into a round piece for the bottom; leave the sides of the mold exposed, you can lightly coat them with a very small amount of oil.
Traditional Cake (Square Water Bath Cake): Only requires wrapping the square mold with a whole sheet of parchment paper. Use 34×34cm parchment paper for a 28×28cm baking pan, trimming and folding the edges at the four corners.
3. Bread Baking (European Bread, Toast, Dinner Rolls, High Temperature, Requires Ventilation, Lined with a Baking Pan)
Bread baking temperature is generally 200-230℃. Most often, a baking pan is used, without a mold.
Household Standard Baking Pan (30×40cm): Use a 30×40cm pre-cut sheet / 30cm wide roll of silicone parchment paper, lay it flat on the baking pan, and place the bread directly on the paper.
Commercial Standard Baking Pan: 40×60cm, choose 40×60cm cut parchment paper.
European Bread Baking on a Baking Stone: The parchment paper is only used to transfer the dough into the oven; do not leave it on the baking stone for extended periods, as it is easy to burn and catch fire.
Toast Box: Generally, no parchment paper is used; simply brush with oil. To prevent sticking, only a rectangular piece of paper can be used as a base, leaving the sides bare.
Avoid these pitfalls when buying parchment paper:
1. Buy double-sided silicone parchment paper. Single-sided silicone parchment paper is less effective at preventing sticking. Regular parchment paper doesn't contain silicone, so cakes and bread will stick and be difficult to remove.
2. Don't put waxed paper in the oven; the wax will melt.
3. Don't let the parchment paper extend too far above the oven liner to avoid contact with the heating elements and potential fire.
