Making parchment paper stay put in a baking pan can be easily achieved using a simple technique to remove its natural stiffness.
To make parchment paper stay, a widely used method is to crumple the paper firmly, then flatten it out again. This removes the paper's inherent stiffness, allowing it to lay flat or near flat in pans.
The Crumple and Flatten Method (Referenced Technique)
Based on baking tips and the referenced video content, the most effective way to handle stubborn parchment paper, especially for lining curved or flat pans, is this:
- Take a piece of parchment paper slightly larger than your pan or baking sheet.
- Crumple it up into a tight ball.
- Fully flatten the paper out again.
Why this works: As noted in the reference, crumpling the paper takes the stiffness out of it. When you flatten it again, it's much more pliable and will conform more easily to the shape of your pan without springing back up. This technique is particularly handy for lining:
- Cookie sheets: Prevents edges from curling up.
- Springform cake pans: Allows the paper to snugly fit the base and sides.
Other Practical Methods
Beyond crumpling, here are a few other ways to keep parchment paper in place:
- Use a Small Amount of Butter or Oil: Lightly grease the corners or bottom of the pan before laying the parchment paper down. The grease acts like a gentle adhesive, helping the paper stick.
- Dab with Water: Similar to grease, a few small dabs of water in the corners of the pan can create surface tension that holds the paper in place temporarily until you add your batter or dough.
- Secure with Clips: For metal pans, binder clips can be used to hold the edges of the parchment paper to the rim of the pan. Just remember to remove the clips before placing the pan in the oven if they are not oven-safe metal.
- Anchor with Dough or Batter: Once your dough, batter, or food item is placed on or in the pan, its weight will naturally hold the parchment paper down. You can initially place small dollops of dough or batter in the corners to anchor the paper before adding the rest.
Choosing the Right Method
The best method often depends on the type of pan and what you're baking. For lining cake pans, especially springform pans, the crumple method is excellent for achieving a good fit. For flat cookie sheets, a quick grease or water dab in the corners before laying the paper can be sufficient if you prefer not to crumple.
By using these simple tricks, you can ensure your parchment paper stays put, leading to more evenly baked goods and easier cleanup.
