What is the pan size that the copper baking mats could fit
- US half size 295mm*420mm fit a sheet pan with 330mm*460mm
- Medium size 240mm*365mm fit a sheet pan with 260mm*390mm
- US full size 420mm*620mm fit a sheet pan with 460mm*660mm
- GN1/1 315mm*520mm fit a sheet pan with 325mm*530mm
- GN1/2 520mm*640mm fit a sheet pan with 530mm*650mm
- Toaster oven size 200mm*275mm fit a sheet pan with 203mm*280mm
- Any sizes of the copper baking mat could be customized to fit your sheet pan!
The advantage of copper baking mat
- Incredibly non-stick liner, easy clean up
- Dishwasher, freezer and oven safe up to 260°C/500°F
- Reusable for thousands of uses.
- Non-stick baking without the need of grease, fat or oil
- Provide even heat transfer to baked goods.
- FDA & LFGB certificated, PFOA & BPA Free
The recipe of Chocolate Chip Cookies
Preheat oven to 375 degrees F. Line a copper baking mat onto the baking sheet.
Mix the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.
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