Home Drinks and cocktails Brush pastries with egg before or after baking. How to grease buns before baking to shine

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Brush pastries with egg before or after baking. How to grease buns before baking to shine

How to grease pies and buns?

How to grease pies-buns before and after baking to give a glossy, uniform surface in color?

1. Perhaps the most common glaze is an egg. Suitable for any kind of test. It can be mixed with milk or water, added with sugar, or left as is. The most characteristic, bright gloss and very rich color of the crust gives egg yolk.
If the yolk is beaten with a small amount of milk, then the gloss will be more moderate, and the color of the finished baking will not be so bright.
To achieve a bright color, but without a pronounced gloss, a little sugar is added to the mixture of yolk and milk.

2. There are several ways to get a golden crust without gloss. You can use strong sweet tea. Two to three tablespoons of sugar are added to half a glass of hot tea brew and stirred. Cool the mixture a little and grease sweet pies or buns. Or dilute a tablespoon of flour with sweet tea leaves to a liquid consistency. It turns out a bright matte color.

3.Warm milk can be used to grease any baked goods. Shortly before readiness, grease the pies with milk and brown in the oven. I use a brush for this - very convenient and fast. If the pies are sweet, then I add a little sugar. It turns out a slightly shiny, appetizing crust.

4. To make the crust glossy, bright, but soft, make a yolk-oil mixture. In a warm bowl, put a tablespoon of softened butter (you can also margarine), add one or two yolks and grind. The butter should melt completely. This glaze is suitable for any pastry.

5. Butter - flour mixture is used to glaze any pies, but if the pie is sweet, then you need to add a little sugar. It is prepared from butter or margarine, water and flour. Soft oil is mixed with a small amount cold water, flour is added and everything is rubbed.

6. Glazing of sour cream, flour and butter is very suitable for greasing sweet buns. Flour is added to sour cream, mixed until smooth, so that there are no lumps and melted and chilled butter. Mix again, and the buns are covered with this mixture before putting them in the oven. You can sprinkle them with sugar directly on the glaze.

7. Well, the simplest and easy way- lightly moisten the finished pastry with plain water. The color of the crust will change slightly, as it were, but the crust itself will become softer.

8. Lubricate immediately after baking with vegetable oil and cover with a towel. It turns out a beautiful and soft crust.

It's nice when pastries on your table are not only tasty, but also beautiful. Therefore, for those who have switched to a vegetarian diet, the question may be quite relevant: how to grease pastries other than eggs? In this article, I will talk about how you can lubricate sweet and savory pastries without eggs, and also conduct a small visual experiment with several options from the list and look at the results.

⇒ Read also:

shortcrust pastry without eggs - or oil.

Spread options for savory pastries

Sour cream (this is my favorite option, the crust is ruddy and glossy);
Sour cream + melted butter (also a good option, the crust is slightly less glossy, but yellower);
Melted butter (more suitable for baking pies and casseroles);
Milk (makes the crust softer and gives a slight shine, but less than in the sour cream version);
Lenten mayonnaise (also a good option, it gives a beautiful glossy baking surface, but you can’t buy it everywhere);
Vegetable oil (will make the crust softer and give a slight shine to pastries).

⇒ In each of these spread options, you can add a pinch of turmeric so that the crust has a yellowish tint.

Spread options for sweet pastries

All spreads from the list above will do, except for mayonnaise.

In addition, you can use:

sweet water (sugar and water in a ratio of 1: 1);
sweet strong black tea (gives baked goods a glossy sheen and softens them).

For baking, you can use not only lubricants, but also sprinkles, which will also make it more beautiful: crushed nuts, powdered sugar, cinnamon, dried herbs, etc.

And now for experiment number 1.

So, today I will experiment with such spreads:

(⇒ I will definitely take pictures with other options and share with you in the updates of this article.)

sour cream;
sour cream with a pinch of turmeric;
melted butter;
oil with a pinch of turmeric;
milk;
milk with turmeric.

Each option is marked with the corresponding number in the photo. I baked ordinary savory buns from, but the main characters today are not them. And the main characters in the photo below 🙂

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Here's what they look like on buns before baking:

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We bake in the mode corresponding to the recipe, and look at the result:

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So, as we see, options 1 and 2 with sour cream th turned out to be the most brilliant (glossy), a little less shiny, but also ruddy, turned out options 5 and 6 with milk, but options 3 and 4 with butter although they were also well browned, their surface remained matte. According to the softness of the crust, sour cream is also in first place (very soft buns), milk is in 2nd place, and butter is in 3rd place (the most crunchy ones).

How to grease pastries instead of eggs? Experiment 2

Finally got around to the second experiment in continuation of this topic. I didn’t think so, but this time all the spreads turned out to be lean.

The "participants" of the experiment today are:

strong sweet black tea (for a quarter cup of tea, 3 teaspoons with a slide of sugar);
the same tea with a pinch of turmeric;
olive oil(I also tried sunflower before, but the result is a little worse);
olive oil with a pinch of turmeric;
Egg Replacer
substitute with a pinch of turmeric.

Egg Replacement is a specialty blend that is sold on iHerb. If you constantly bake without eggs and it is important for you that the pastries are ruddy, you should consider this option. I have been using it recently (for example, for lubrication). The packaging looks like this:

To make a grease for buns out of it, just mix a little powder with water in a ratio of 1: 3 (1 part substitute and three parts water).

So, I will not delay the result for a long time. The numbers of the buns in the photo correspond to the number in the list of "experimental participants" above.

As a result, all the buns were beautifully browned. For me, the clear winner is the egg substitute option, I didn’t find much difference when adding turmeric to the mixture.

Also turned out beautiful rolls with olive oil and turmeric oil. In this case, the version with turmeric turned out to be more ruddy.

Sweet tea option also generally good. The crust is slightly glossy and soft.

⇒ Based on the results of two experiments of the simplest lubricants (which are not as hard to get as EggReplacer), I liked the turmeric olive oil and sour cream the most. With them, the crust turned out to be the most ruddy, soft and shiny.

I hope the article “How to grease pastries other than an egg?” was helpful for you!

Bon Appetit!

Each housewife has her own tricks for getting delicious pastries. One of these is the method of lubricating the top crust. There are different glazing compositions, and their choice depends on the type of dough, the shape of the product, and simply personal taste preferences.

How to grease pies for a golden crust before sending them to the oven

Any glazing should be applied to the dough after the products have distanced. It turns out, not earlier than 5 minutes before putting the baking sheet in the oven.

The main thing is to be careful, because with inept movements you can lower the dough or even damage it. Touch should be barely perceptible. First you need to coat the top of the baking, and then around the entire perimeter, so your pies will be golden and mouth-watering from all sides. Irregularly applied glazing will leave whitish spots and streaks and spoil the look of the finished product.

Please note: the lubrication composition must be warm, all products must be prepared in advance and removed from the refrigerator.

What is the best way to apply glaze? As a tool you can use:

silicone cooking brush;
goose feather;
a piece of gauze rolled up in several layers.

Compounds for glazing

But you can lubricate your creation different products. Let's see which of them are the main ones for applying to pies before baking them:

Egg. For these purposes, either the yolk or the whole egg is usually used. And, of course, pre-whipped until a light foam is formed. Optionally, you can mix the egg with a spoonful of milk or sugar, but keep in mind: in this case, the blush will be moderately saturated;
Egg-butter mixture. This option is suitable for absolutely any type of test. To give a bright crust to the pies, grind the yolk with a spoonful of soft butter. If you just need a little ruddy pies, you can add a couple of tablespoons of water to such a mixture, and melt the butter first;
Sour cream. There was no egg at hand, you can find a way out of the situation by replacing it with sour cream, low-fat and liquid, however, the crust after such glazing will not have the usual gloss. For sweet buns, flour and butter are added to the sour cream glaze;
Milk. This product can be used to grease baked goods both before being sent to the oven and after being removed from it. The crust will be golden with a moderate sheen;
Strong tea or brew. This composition is used mainly for sweet products. It gives a blush of intense saturation;
Warm water. Glazing with plain water softens the crust and reveals a hint of color;
Vegetable oil. If you need a soft crust of products, oil is suitable. Puff pastry is smeared with such glazing before baking, and yeast dough after the pies are ready.

Glazing finished products

You can also add shine to pies after you take the baking sheet out of the oven.

Here's how you can grease ready-made pies for a golden crust:

Honey syrup. Not only gives a golden hue and a unique aroma, but softens and decorates the crust of the product. True, you can use such a composition if you did not add additional spices to the baking, or otherwise the rich taste of honey will kill everything;
Syrup of their berries and fruits. A sweet viscous consistency for lubrication can be made from water and homemade jam or jam. It is better to use light species, the ideal option is apricot;
Sugar syrup. You need to lubricate the pastries with hot, freshly prepared icing, it will not only cover the pies, but will also be absorbed into the crust. For taste, if desired, you can add liquor or lemon juice to the syrup;
Butter and vegetable oils. You will not achieve a shiny crust in this type of lubrication, but it will be ruddy and uniform. And the shade is a little more pronounced.

Experiment with icing and get ruddy pies with a delicious and bright crust!

How to grease pies and buns?

How to grease pies-buns before and after baking to give a glossy, uniform surface in color?

2. There are several ways to get a golden crust without gloss. You can use strong sweet tea. Two to three tablespoons of sugar are added to half a glass of hot tea leaves and stirred. Cool the mixture a little and grease sweet pies or buns. Or dilute a tablespoon of flour with sweet tea leaves to a liquid consistency. It turns out a bright matte color.

5. Butter - flour mixture is used to glaze any pies, but if the pie is sweet, then you need to add a little sugar. It is prepared from butter or margarine, water and flour. Soft butter is mixed with a little cold water, flour is added and everything is rubbed.

6. Glazing of sour cream, flour and butter is very suitable for greasing sweet buns. Flour is added to sour cream, mixed until smooth, so that there are no lumps and melted and chilled butter is poured. Mix again, and the buns are covered with this mixture before putting them in the oven. You can sprinkle them with sugar directly on the glaze.

7. Well, the simplest and easiest way is to slightly moisten the finished pastry with plain water. The color of the crust will change slightly, as it were, but the crust itself will become softer.

8. Lubricate immediately after baking with vegetable oil and cover with a towel. It turns out a beautiful and soft crust.

Home fragrant pastries Everyone liked it at all times, both children and adults. In order for pies, buns, pies to be a success, it is not enough just to mold them according to the recipe, it is necessary to “ennoble” them, apply them to products finishing touch"- icing, which will give the pies not only an appetizing look, but also an amazing taste.

So, how can you grease pies before or after baking, and what will come of it.
After all, the final result depends on what they are lubricated with: the pies become more ruddy and appetizing, with a soft matte or glossy and shiny crust.

There are various glazing options for a particular type of dough.

Egg
The most common and simple glazing of yeast and puff pastry is egg. It is used whole or just the yolk. With the addition of milk, sour cream or water, as well as sugar. Baking, smeared with yolk, acquires the brightest and richest crust. For a more moderate color and gloss, the yolk is diluted with milk. If you want to get pies with a bright crust, but with a less pronounced gloss, it is recommended to add sugar to the milk-yolk mixture.

Milk
Warm milk is also used as a glaze, which is suitable for any type of baking. To do this, a few minutes before the pies are ready, use a brush to brush their surface with warm milk and place them in the oven again until golden brown. Sweet buns and pies will get an appetizing and moderately shiny crust if smeared with sweetened milk.
After baking, rye flour pies are “bathed” in warm milk, which makes them soft.

Sweet tea
In order for sweet pastries to acquire a golden crust without gloss, you can grease the pies before baking with sweet strong tea. To do this, dilute 2-3 tablespoons of sugar in 100 ml of hot tea leaves. Lubricate the buns or pies with the cooled mixture. Can be used as a brush tea bag. Some housewives dilute a small amount of flour (1 tablespoon) in sweet tea leaves and lubricate products with this liquid glaze. As a result, the crust acquires a matte bright color.

plain water
In order for the color of the crust to appear a little and the crust to become softer, you can moisten ready-made, still hot pies with plain water. Ready sweet pastries are smeared with sweetened water (or sweet soda). As a result, such buns and pies acquire a bright, glossy crust.

Vegetable and butter
In order for the pastries to acquire an unusually soft crust, the pies are smeared with any vegetable oil, be it sunflower, olive or corn. However, you should not expect a shiny crust from this glazing. Vegetable oil can be lubricated before baking products made from puff or stretch dough. Pies and cakes made from unleavened dough are smeared with melted butter immediately after baking. Yeast or rich pies are best lubricated with oil already ready, but still hot.

A mixture of butter and yolk
Butter glaze is suitable for all types of pies and pies. It is prepared as follows: add the yolk to softened butter or margarine (1-2 tablespoons) and grind until smooth. Baking, smeared with such a glaze before baking, acquires a rather soft, bright and glossy crust.

Mixture of butter and flour
Any products before baking can also be greased with a mixture of flour and butter. Mix softened butter with a little water (cold), add a little flour and grind. Lubricate the pies with this mass before baking. For sweet pies and pies, sugar must be added to the mixture.

Sour cream frosting
Before baking, it is very good to grease sweet pies and buns with a mixture of sour cream, butter and flour, sprinkled with sugar on top. To prepare this glaze, sour cream must be thoroughly mixed with flour and combined with chilled melted butter. Stir the mixture well again until a homogeneous and smooth mass.

To make the finished pastry ruddy and glossy, it is smeared with a beaten chicken egg.

Many housewives use both protein and yolk, and a little sugar is also added to them.

But professional bakers say that in order to achieve the perfect appearance ready pies and pies, you should not use a whole egg, but its components.

Shortbread dough is covered with slightly shaken egg white, and yeast dough is covered with yolk.

Note to housewives: if there are no eggs in the refrigerator, you can use sweet water. Also, eggs can be replaced with milk, butter or vegetable oil, mayonnaise or sour cream.

When to brush pies and buns with egg yolk

This question is asked by novice housewives and experienced bakers. The end result depends on when and how the baking is greased.

There are several methods, and only experience will tell you which one is more correct.

Before putting into the oven.

Many women claim that brush the pies with egg yolk needed before placing the baking sheet in the oven. This option is suitable for baking that cooks quickly.

15 minutes after the start of baking.

It is believed that during this time the crust of the pie has hardened enough so that the yolk does not soak the dough, but remains on the surface. The result is a very ruddy and bright baked goods.

A few minutes before it's ready.

This method should be used during the preparation of pies for children. Two to three minutes is enough for the pastries to turn out moderately ruddy and without a hard crust.

VIDEO INSTRUCTION

How else is an egg used in baking?

Cooking pies, buns, bread is not complete without eggs. They are added to the dough, they also lubricate the surface of baking before baking or during cooking.

What else can eggs be used for?

For making stuffing. The most common combinations are a boiled egg and green onion or rice, boiled yolks and grated baked carrots.
For filling. In order for a large open pie to cook correctly, that is, the dough with the filling at the same time, filling is often used. To do this, beat eggs or only proteins together with milk, cheese, sugar, salt. The resulting mixture is poured over the filling before putting the cake in the oven. A unique recipe is Adjarian khachapuri, when an egg is simply broken into the middle.

VIDEO RECIPE

Delicious recipes

Pies with green onion and egg

There are several cooking methods: you can bake in the oven or oven, fry. You can also use unleavened, puff or yeast dough as a basis. The most delicious pies are obtained precisely from the dough, for the preparation of which yeast is used.

For test:

three eggs;
two large spoons of sugar;
500 grams of warm milk;
a pack of dry yeast;
flour;
a pinch of salt;
100 g butter.

Add milk, yeast diluted in warm water, 250 grams of flour to beaten eggs with sugar and mix thoroughly. Leave in a warm place for 30 minutes. After - pour in the melted butter and add as much flour as the dough takes. Remove the finished dough in a warm room for one hour.

For filling:

green onion, finely chopped;
boiled chicken eggs (8-10 pieces).

Cooking.

It is necessary to form pies the size of a palm, put them on a baking sheet greased with butter and sprinkled with flour.
Cook at a temperature of 200 degrees for 15 minutes, then remove and brush with egg yolk whipped with sugar.
Leave in the oven for another 10-15 minutes!

Grandma's Egg and Rice Pies

For these pies, you can take yeast dough from the previous recipe.

For the filling you will need:

200 grams of boiled rice;
5 large chicken eggs;
a pinch of salt and black pepper.

You can also add a little minced chicken fried with onions, but in this case, the number of eggs should be reduced. Mix the ingredients thoroughly, adding spices to taste.

Cooking.

From the finished dough, make small balls, roll them out and put the filling in the middle.
Form pies, put them on a baking sheet and grease with yolk.
Baking time 25-35 minutes at a temperature of 200 degrees, depending on the characteristics of the oven.

For test:

7 g yeast;
half a tablespoon of sugar;
one egg;
300 g of warm milk;
two tablespoons of vegetable oil;
500 g flour;
a pinch of salt.

Dough for khachapuri is prepared as follows:

Salt and sugar, one egg, flour and yeast are added to warm milk.
Everything is thoroughly mixed, a large ball is formed, which is placed in a bowl.
The dough covered with a towel is placed in a warm room for one hour.

The filling for khachapuri is hard suluguni cheese with spices and oriental herbs (your choice). It should be grated or finely chopped.

Cooking.

From ready dough you need to form boats.
Put the cheese in the middle, and grease the edges of the dough with beaten yolk.
Bake for half an hour, then remove the khachapuri from the oven and break one egg into the middle of each.
Cook for another 10-15 minutes.

Bon Appetit!

Using the example of simple delicious buns, we will tell you how to properly grease pastries so that after you take them out of the oven there will be no disappointments.

Products are not lubricated only if another decoration is provided. So, below will be described the recipe for fresh, fragrant, ruddy buns, which are smeared with an egg to give a shiny, ruddy crust like a leaf.

Ingredients

Egg - 3 pcs. (1 piece for greasing rolls);
Milk - 230 ml;
Flour - 120 gr;
Salt - 0.5 tsp

Cooking:

You need to mix flour, salt, a couple of beaten eggs. Mix so that there are no lumps.
Then you need to add milk.
Divide batter halfway between muffin pans as it will rise during baking.
Put to bake in the oven.
As soon as you see that the buns are almost ready, you need to open the oven, pull out the baking sheet and brush the buns with a beaten egg so that they shine after baking. When the buns are lightly baked, an even ruddy color is guaranteed.

How to grease pies to shine after baking

Apply the mixture directly to raw dough, on the finished product, which is already laid out on parchment, on baking paper.

For ruddy shiny baking, whipped protein separated from the yolk is usually used. It is applied to products before baking.
If you spread pastries with an undivided egg, then the pastries will turn out ruddy, but still a little paler.
If you beat an egg with butter and spread it with a mixture of pastries, then the buns will become softer and more fragrant.

Attention! If the pastry is smeared with a beaten, unseparated egg, then the mixture must be applied thinly, otherwise the pastry will crack and lose its attractiveness.

What lubricate pies with protein or yolk

Pies and any pastries can be greased with both protein and yolk, and you can also add shine with other shaving brushes. For example, every housewife will be interested in how to grease the buns to make them beautiful, appetizing, if she forgot to grease them before sending them to the oven.

Warmed milk will make the buns shine and soften the crust a little.
Butter will make pastries soft and fragrant.
If you grease the buns with sugar water, then after the syrup dries they will sparkle charmingly.
Suitable and plain water. If you lightly smear the baking surface, then after drying, a mother-of-pearl effect will be obtained.

How to grease baked goods

Whatever composition the baking is lubricated with, in order for it to be appetizing and have a ruddy surface, one must be able to apply the mixture correctly. Pies should be lubricated longitudinally, preferably with one stroke of the entire product, otherwise it will be streaked. It is recommended to apply the mixture with a special confectionery brush.

The brush does not scratch the product and applies the composition evenly. It needs to be applied in a very, very thin layer.

In addition, we must not forget about the baking temperature, at a lower temperature, pies and buns will be softer and lighter, at 200 gr. they acquire a ruddy appetizing crust.

Baking always pleases family and guests. For every housewife who loves to bake, there will be no superfluous information on how to properly grease pastries.

Egg-buttered buns: step by step recipe with photo

When you cook pastries, all your family members know about it: you can’t hide the smell anywhere. The exceptional aroma spreading throughout the house pleases the whole family, the house becomes cozier and warmer. And every housewife, of course, wants her pastries to look as appetizing and brighter as possible - golden and ruddy. And attempts to find some new trick so that pies and buns are ruddy do not stop to this day.

In the oven, the pies seem perfect, and when they are taken out, many housewives are upset: they don’t have the appearance that they would like. The appearance of the pies may be different - this will not affect the taste. Matte, glossy - one is not worse than the other. But I want to achieve the best option.

Who uses what

The main role in appearance, of course, is played by the lubrication of pies, rolls, pies and all pastries. And here you need to correctly understand - how and when to properly lubricate the pastries. There are housewives who put the future pie in the oven, without lubricating anything beforehand. They do this at the end of the baking process, when they take the finished product out of the oven: they smeared it, got the required gloss - the result is obvious. Others use the option with processing more raw dough. Lubricate it and only then put it in the oven. This method gives an evenly toasted and browned crust - its gloss is similar to a varnish coating.

There are also those who let the pastry set a little in the oven, only then cover it with whipped yolk. With this option, the dough does not burn, the color of the product becomes saturated and even. For glossy baked goods, grease them before putting them in the oven. Apply the mixture to the raw dough.

What can be used (greasing before baking):

Egg white to be separated from the yolk. Then the protein must be whipped into a stable white foam. And then grease the dough. Baking will be ruddy and sparkling.
The next option is to beat the whole eggs. When using this method, the baked goods will turn brown as a result, but the color, in most cases, will be too pale.
You can also add a small amount of butter or warm milk to a beaten egg. In this case, the pastry will become softer, the aroma will be more saturated.
There is an option for lubricating baking with strong brewed tea. You need to brew three tablespoons of loose tea + three tablespoons of sugar in a glass of water. Cool down. And grease the product before putting it in the oven, as well as a few minutes before it is ready. The final product will have a pleasant chocolate color and an unusual light tea flavor.
The bright color of baking is also achieved by spreading with vegetable or butter. It is better to take corn or olive, but the most common will do. There will be no strong glare. Vegetable oil for lubricating puff pastry is ideal. Creamy is best used for fresh, yeast or rich products. The aroma will be unique.
Many housewives use sour cream for smearing. sweet pastries. And mayonnaise - for lubrication of unsweetened. It is necessary, as in all other types of product lubrication, to ensure that the layer is very thin.
In the variant of baking lubrication using whole eggs (yolk + protein), the resulting egg foam is applied in a thin layer, otherwise baking in the oven may crack.
When greasing the product before baking with egg foam, be careful. Getting on a baking sheet, the egg mass can stick products to it during the baking process.

What can be used for ready-made baking:

Warm up the milk and brush the finished pastries already when you take the baking sheet out of the oven: the milk will make the crust softer and “make” it shine. You can warm the milk, dissolve some sugar in it and brush the pastries a few minutes before they are ready - the color will become more saturated.
You can grease the finished pastry with melted butter, removing it from the oven, transferring it from the baking sheet to paper or parchment. Baking is glossy and has an additional fragrant aroma.
There is an option to lubricate the finished baking with sugar syrup. Need to cook sugar syrup(introduce 0.1 kg of sugar into 0.4 liters of boiling water, wait for it to dissolve completely) and brush the uncooled pastry over the entire surface with a brush. Shine guaranteed.
Or you can use plain water. Apply a small amount of water to the tops of the buns with a brush. This will give the effect of softening the crust and create a mother-of-pearl look.

How to grease baked goods

In order for the products you bake to become shiny, even and neat, you need to smear them straight along, with gentle movements of the brush along the top. Strong pressure will cause deformation. It is best to lubricate the prepared product with one stroke, from the beginning to the end of the product. Otherwise, the mixture may lie unevenly and this will cause stripes that will not look at all aesthetically pleasing.
Use special pastry brushes. Ideal brushes are those made of silicone. It is not necessary to buy some expensive and professional brushes. Quite enough is the usual silicone, which is sold in all hardware stores and costs about 30 rubles. Such a brush is very convenient to use when it is necessary to apply a liquid mass: it does not scratch the product.
If such a brush is not available, you can use a small piece of gauze. You just need to fold it in several layers. In very exceptional cases, when none of the above is at hand, chicken feathers can also be used. The main thing is to make sure that when using gauze, there are no threads left on the product, and hairs do not fall from the feather.
Lubrication of pies must be done in a very thin layer. If you lubricate with a thick layer, then the lubricant will flow, leaving smudges. Appearance will be damaged. It must be remembered that pies are lubricated solely to give a more beautiful appearance. Enumeration of the lubricant mass applied to the product can interrupt the taste of the finished product. And all the work will be in vain.
And, of course, we must remember that a beautiful crust will be on the product only if the temperature oven displayed correctly. Low temperature will give soft baked goods. Baking at 200 °Ϲ guarantees your product a golden crust.

Fragrant and tasty homemade pie both adults and children rejoice. In order for baking to be a success, it is necessary not only to follow a certain recipe, but also to put a particle of your soul into the cooking process. The final touch that will give culinary masterpiece delightful appearance, is the application of glazing. Knowing how to grease pies for a golden crust, the hostess will not only be able to make them more beautiful, but also improve the taste of homemade cakes. The article shows the best combinations of ingredients to provide a beautiful and effective glazing. Each culinary specialist can choose the products that are right for him.

Water

How to grease a pie for a crust that is soft and not too dark? For this, ordinary drinking water is suitable. It should be moistened or sprinkled with ready-made, but still hot pastries. This is the easiest way to make a pie look delicious. This method can be used if there is no time or desire to prepare a mixture for lubrication, if there is no necessary products or if the hostess simply forgot to treat the surface of the dough just before baking.

In order to get a smooth and shiny crust on the cake, which has a rich color, you should add a little sugar to the water. Such a mixture should be prepared based on the following proportion: one teaspoon of granulated sugar per one tablespoon of drinking water. Sprinkle the cake with this syrup twice: at the end of the proofing of the dough and shortly before the end of cooking.

Chicken egg

How to grease browned pies? The most common and simple product for glazing is a chicken egg. In addition, this ingredient can be used regardless of the type of dough used.

Egg glazing requires accuracy in working with it. After all, the mixture that has fallen on a baking sheet can stick pies to it during the baking process.

The baking surface can be greased with either a whole chicken egg or a mixture of this product with water or milk. To achieve the effect of a light crust with a beautiful sheen, you need to slightly beat the protein with the yolk with a fork and apply to the dough before cooking.

If you use a mixture of egg and water, you will end up with a glossy surface with a rich color. And in the case when protein and yolk, diluted with milk, are used to lubricate pies, the resulting golden crust will please the hostess with brilliance and softness. The proportion in both cases is the same: for one chicken egg - one teaspoon of liquid.

Egg white

The chicken egg is not always used whole. Often, protein and yolk are used separately for surface treatment of baking. Described below possible options the use of these components.

If you grease the cake with protein, you get a crispy, brittle crust. First, it should be beaten a little with a fork. It is also possible to use a mixture of egg white and a small amount of drinking water. In this case, the baking surface will be hard and shiny.

Egg yolk

How to grease browned pies? Egg yolk will do well with this task. It is when using this product that the crust turns out to be the brightest and most saturated. The yolk is used both in pure form and in mixtures with milk or butter.

If using a whole chicken yolk, fluff it up a little with a fork and apply it to the surface of the dough just before baking. The crust in this case will have a golden color and a unique brightness.

If the cake is smeared with yolk mixed with milk, the color of the baking surface will be less saturated and not so shiny. The crust will become soft. And if you add a little granulated sugar to such a mixture, then the gloss will be removed, only the saturation of the color will remain.

Another interesting frosting option is a mixture of one egg yolk and two tablespoons of softened butter. To prepare it, grind the indicated components with a fork until smooth. Next, you need to apply the resulting mass to the surface of the cake at the end of the dough proofing process. The resulting crust will please the hostess with its softness, golden color and beautiful shine. It is allowed to replace butter with margarine.

Vegetable oil or butter

How to grease pies before baking so that the crust turns out to be unusually soft? To do this, it is better to use oil, both butter and vegetable (sunflower, corn, olive, etc.). The surface of the pies will not shine, but the color will turn out bright.

When baking is prepared from puff or it is recommended to use it to lubricate the surface vegetable oil. The creamy product is more suitable for fresh, yeast or sweet pies. It should be melted and greased on the baking surface when it is ready, but has not had time to cool yet. In addition, butter gives the pies a unique flavor.

Strong tea

And a bright shade of crust without gloss? In this case, it is perfect for surface treatment. You can use both unsweetened infusion and with the addition of a small amount of sugar. In the second case, the color of the crust will be more intense. To do this, dissolve about 2-3 tablespoons of sugar in 100 milliliters of liquid. With the resulting solution, it is necessary to grease the surface of the dough twice: immediately before baking and a few minutes before the cake is completely ready.

You can also add color saturation with flour. To do this, you need to add a tablespoon of the indicated product to the prepared sweet tea infusion, mix well and grease the surface of the cake with the resulting mass at the end of the proofing process.

Milk

How to grease the pie if there is no egg? Ordinary milk is also good for glazing. This product will be appropriate for any pastry, regardless of the type of dough used. Milk must be warm. They should grease the surface of the cake a few minutes before the baking is ready.

When using this product for glazing, the crust of the finished culinary product will sparkle deliciously. If so, it is recommended to add some sugar to the milk. In this case, the surface of the cake will not be so glossy, but the color will become more saturated.

Butter with flour

Another interesting option for glazing can be a mixture consisting of butter and flour. It must be prepared in the following way. It is recommended to mix melted butter with a small amount of cold drinking water. After you need to introduce a little flour and grind well until a homogeneous mass is obtained. This glaze is suitable for any test.

If the cake is sweet, it is recommended to add a small amount of sugar to the resulting mixture. This will give the crust a golden hue. It is necessary to treat the baking surface with such glazing immediately before starting cooking. It is allowed to replace butter with margarine.

Sour cream

You can use sour cream as a glaze. For pies with savory filling mayonnaise is allowed. These products are applied to the surface of the dough just before baking. It is important that the layer of sour cream or mayonnaise glaze be very thin.

For surface treatment of sweet cakes, a mixture prepared as follows is well suited. Add a little flour to the sour cream, mix well. Then add melted butter and bring to a homogeneous state. Such glazing should be treated on the surface of the dough after proofing. Sprinkle the top of the cake with a little sugar.

Conclusion

To give home baking for an even more appetizing appearance, you need to use glazing. How to grease browned pies? For this, water, a chicken egg, butter or vegetable oil, tea leaves, sour cream or milk in various combinations are used. The outer one will change depending on the selected glaze. Lubricate the baking surface with gentle, light movements. An ideal device for this is a special silicone brush. It is soft, easy to use and absolutely does not crush the distanced dough.