What paper should I choose for baking cakes?

Greaseproof paper (also known as baking paper, oven paper, or steaming paper) This paper has a shiny paper surface without greaseproof paper and is mainly used for baking bread, baking cakes & baking cookies underneath the food to keep the baking tray clean. The cake cup holder and the bag that wraps the KFC chicken wings are made of greaseproof paper. Its role is to play the effect of oil-proof in a certain period of time. It can also be used for steaming buns, etc. When used, cut into small squares and placed under the buns, the effect is very good, saving the trouble of washing gauze.

Translucent paper (many sellers call it oil paper, also known as Grassin paper, greasy paper, waxed paper, or steaming paper) The surface of this paper has been super-rolled, and the surface shows an oily luster. Its usage is basically the same as oil-proof paper, the biggest difference is that it is not oil-proof, and the water resistance is not as good as oil-proof paper. There are many different thicknesses of grease paper on the market due to different gram weights, usually 24g, 26g, 31g, etc. The lower the gram weight, the thinner the paper, and the higher the gram weight, the thicker the paper.

Silicone paper (baking paper, baking paper, silicone-coated paper) is coated with food-grade silicone oil on the basis of translucent paper or greaseproof paper. The advantages of this paper: the peel is particularly good, food is least likely to stick to the paper, and high temperatures are resistant. The disadvantage is that it is expensive.