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1·Line a large pizza pan with parchment paper;

准备一个大披萨模具，铺好烤箱纸；

2·Heat oven to 350 degree F. Line 2 large baking pans with parchment paper.

将烤炉加热至华氏350度，将羊皮纸铺在2个大型烤盘上。

3·After all, I'm not writing this on parchment paper with feathers dipped in a well of ink, am I?

时代毕竟是滚滚向前的，我写这文章已经不用羽毛笔蘸墨水在羊皮纸上一笔一划了，不是吗？

4·Place them on a baking tray lined with parchment paper. Cover and let rise for about 35 minutes.

排在铺了烤纸的烤盘上，盖好进行最后发酵35分钟左右。

5·Wrapped in parchment paper, the slice was stashed in a cabinet of curiosity for all these years.

这些年来，这块蛋糕用羊皮纸包着，一直栖身在一家“古玩店的橱柜里”。

6·How did you think of the combination of this material of parchment paper and the two pens in the early?

最早怎么想到用硫酸纸这个材质和这两种笔的结合？

7·Preheat oven to 350 degrees F (175 degrees c). Line 2 9-inch cake pans with parchment paper, and spray with cooking spray.

烤箱预热至350华氏度(175摄氏度)，准备9英寸的羊皮纸蛋糕平底锅，并喷洒烹饪喷雾。

8·Make decorative vent holes on the cakes by pricking with a fork, then place them on a baking sheet lined with parchment paper.

用叉子在它们的表面上扎出装饰性的小孔，然后把它们放到铺上烘烤纸的烤盘上。

9·A good and fairly inexpensive solution to this is parchment paper. Its non-stick surface makes for easy cookie removal and yet it doesn't cause the cookies to spread out.

最理想而且方便的方法是使用烤盘纸，它有防沾的功用而且不会让饼干在烘焙时扩散。

10·Use parchment paper to wrap around the souffle dishes, making sure that the paper extends 5 cm (2 inch) above the rim. Secure the collars firmly by tying with kitchen string.

用烤盘纸在每个烤碗外围一圈，高度要超过烤碗5厘米左右，用棉绳把烤盘纸固定住。