Grease the top of the buns with yeast to crack. Recommendations: how to grease pies so that they are ruddy and appetizing

On the example of simple delicious buns We will tell you how to properly lubricate 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.

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

Cooking:

1. You need to mix flour, salt, a couple of beaten eggs. Mix so that there are no lumps.
2. Then you need to add milk.
3. Divide batter halfway between muffin pans as it will rise during baking.
4. Put to bake in the oven.
5. 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.

1. For ruddy shiny baking usually use a whipped protein separated from the yolk. It is applied to products before baking.
2. If you spread pastries with an undivided egg, then the pastries will turn out ruddy, but still a little paler.
3. 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.

1. Warmed milk will make the buns shine and soften the crust a little.
2. Butter will make pastries soft and fragrant.
3. If you grease the buns sugar water, then after the syrup dries they will sparkle charmingly.
4. 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

How to grease pies, pies and buns after baking so that they shine, are ruddy and soft? This question is asked by many novice hostesses, because everyone wants homemade cakes to be ruddy, with a glossy crust, and usually - if you don’t use some tricks - the cake turns out without shine and is completely pale.

• How to grease pies and buns before baking so that they are ruddy
  • Egg
  • Egg and butter mixture
  • Sour cream
  • Milk
  • warm water
  • Vegetable oil
• How to grease buns and pies after baking to make them shine
  • honey syrup
  • Berry and fruit syrups
  • sugar syrup
  • Similar posts

The whole secret of softness, shine and golden color of baking lies in glazing. And if in simple terms- before cooking, baking should be greased with an egg or any icing option that suits you (much depends on the dough, the molding method and your personal preferences).

Our article will focus on exactly what you need to grease pies and buns so that they are ruddy and what needs to be done to make them shine after baking.

Any glaze is applied to the dough after proofing, about five minutes before putting it in a hot oven. Products have already risen well, have become lush, now you need to decide how to cover the top. First, I will tell you how and how to grease pies and buns, meaning how the icing will be applied to the surface of the dough.

This must be done very carefully so as not to damage the dough, do not lower it. You need a soft brush, preferably made of natural bristles or a silicone cooking brush. If there is a goose feather - generally wonderful. In the absence of either one or the other, roll up a piece of gauze in several layers, dip in the prepared composition and squeeze lightly. In no case should you press on the surface of the products, the movements should be light, weightless. First, they brush along the top of the product, moving towards the edges, then coat it in a circle so that the buns and pies are ruddy on all sides.

If the glaze is applied carelessly, unevenly, then the baking will be ugly, with whitish stripes and spots. It is very important that the composition with which you cover the dough is warm, i.e. you need to get the egg out of the refrigerator in advance and beat it or warm the milk a little.

How to grease pies and buns before baking so that they are ruddy

Egg
Egg butter mixture
Sour cream
Milk
Sweet tea or brew
warm water
Vegetable oil

Egg

When they write that pastries need to be greased with an egg, novice housewives have a question - what do they grease pies with: protein or yolk? Or a whole egg? Egg white is used for other purposes, for protein glaze, there will be a separate article about this. And pies and buns are smeared with a beaten egg or egg yolk. Beat the egg with a whisk or fork until it appears light foam. If desired, you can add a little sugar or pour in a spoonful of milk, but with the addition of milk, the blush will be paler. If smeared only with yolk, the crust turns out to be very ruddy, brownish, bright, glossy. Usually they make a mixture of the yolk with water or milk, in proportion to one yolk of a spoonful of liquid. The surface will not be so dark, but shiny, glossy, uniform.

Egg and butter mixture

Suitable for any kind of test. The egg is beaten into foam, adding 2 tbsp. l. water and 1 tbsp. l. melted butter. Water and oil are added in several steps, alternately 1 tsp. Immediately after preparation, the glaze is applied to the dough and placed in the oven. To make the crust very bright, make a yolk-oil mixture. In a warm bowl, one yolk is rubbed with a spoonful of soft butter until it melts or until a liquid homogeneous mass is obtained.

Sour cream

Another common question: how to grease pies if there is no egg? You can replace the egg with sour cream, it will give a uniform light golden crust, but there will be almost no gloss. It is better to use sour cream liquid, not very greasy, keeping it for some time at room temperature. For sweet buns and pies, sour cream glaze is made by mixing liquid sour cream with flour and melted butter. The mixture is applied in an even layer and sprinkled with white or brown sugar on top.

Milk

Warm milk is used to lubricate any bakery products from any kind of dough, both before baking and after. The crust will be golden-ruddy, thin, moderately shiny, without gloss. For sweet pies and buns, a few pinches of sugar are added to the milk, stirred and applied to the surface before being sent to the oven. Unsweetened pastries you can grease twice - before planting in the oven and about five minutes before readiness.

Strong sweet tea or brew

This type of glazing is used for sweet products. Two tablespoons of sugar are added to half a glass of hot very strong tea or fresh tea leaves, dissolved and allowed to cool to room temperature. Pies and buns are smeared with a concentrated drink before being sent to the oven. As a result, the products acquire a bright intense blush, matte, without gloss.

warm water

The purpose of this type of frosting is to bring out the color of the crust and soften it. Usually used for savory lean baking, buns from bread dough, hamburger buns like in McDonald's, unleavened pies. For sweet products, you can add a little sugar to the water. Lubricate the pastries with water a few minutes before they are ready and immediately after taking them out of the oven. The crust will become darker and softer, with a slight gloss or matte finish.

Vegetable oil

To make the crust soft, the pies are smeared with butter. But when to do this depends on the composition of the test. Puff or exhaust grease before baking, and yeast pies and buns after being taken out of the oven while still hot. There will be no shiny crust, but the blush will appear a little, but most importantly, pies and buns will remain soft for a long time even if not covered.

How to grease buns and pies after baking to make them shine

honey syrup
Berry and fruit syrups
sugar syrup
Creamy, melted or vegetable oil

honey syrup

For sweet pies and pies, buns, this perfect option glazing. It softens, beautifies and aromatizes at the same time. Take an equal amount of honey and warm water(2-3 tablespoons each), mix and brush hot pastries as soon as you take it out of the oven. It will turn ruddy, with a glossy sweet crust and smell deliciously like honey. But keep in mind that honey syrup has a very rich taste and aroma, and if you baked a cake with big amount spices, then honey syrup It is not worth lubricating it so that the aromas do not compete with each other.

Berry and fruit syrups

if you have homemade jam or jam, cook sweet syrup a matter of a few minutes. Mix jam with water to make a thick viscous liquid. Strain it, remove the fruit pulp. It's even easier with jam - separate the syrup from the berries and cover hot pies or buns. It is advisable to use light jam and jam: from peaches, apricots, apples. Choose the syrup that matches the type of your pastry. If in doubt about right decision, use apricot - it is considered universal. The surface will become shiny, glossy, slightly sticky, if desired, the top of the buns can be sprinkled with crushed nuts.

sugar syrup

IN sugar syrup that cover finished goods, flavorings are often added to give it a more contrast, rich taste. It can be alcohol (liquor) or lemon juice. To make sugar syrup, you need to take sugar and water in equal volumes (for example, 3 tablespoons each). Boil after dissolving the sugar crystals on a minimum heat for 2 minutes. You need to grease the pastries with hot syrup so that it not only covers the top, but also soaks into the crust. It will become tasty, shiny, slightly sticky.

Butter, ghee and vegetable oil

Ghee is used to soften the surface and give the crumb pleasant taste, basically they smear cakes. But for yeast buns and pies, this option is also suitable. A shiny crust will not work, it will be evenly ruddy, matte. Butter is better to melt and apply liquid on ready-made pastries thin layer. The crust will darken, become soft and shiny. Vegetable oil is used for the same purpose - to soften and tint the finished baking.

Every woman is a hostess by nature. Everyone wants to please their husband, children or guests with delicious and healthy food. But often situations arise when women do not know which ingredient better fit for any given dish. One of the most FAQ the fair sex has a theme of eggs, namely - how they grease pastries - protein or yolk. Today we will try to understand this topic.

Why are eggs useful?

A dozen eggs can always be found in the refrigerator of any housewife. With their help, you can cook many dishes - scrambled eggs, scrambled eggs, various pastries. The eggs are also very useful product. Eggs contain 15% of daily allowance proteins. Therefore, eggs are present in the diet of many athletes, because protein is the “building material” of the body.

Also in building egg whites involved leucine is an important amino acid. Of course, this product contains a lot beneficial vitamins, minerals and microelements, which have a very good effect on the vital activity of the body.

Eggs are very well absorbed by the body, especially if they are consumed during minimum heat treatment. Chicken eggs are good for of cardio-vascular system human, as a cancer prevention, they strengthen bones and teeth and contain substances that are useful for vision.

Which is healthier - egg yolk or white?

In scientific circles, disputes about the benefits of eggs, as well as its components - protein and yolk, do not subside. Many people like the yolk more because it tastes better, but is it really healthy and can it be consumed in unlimited quantities?

The yolk has more calories than protein and contains more cholesterol. However, only the yolk contains such substances:

1. Vitamin D
2. Vitamin E
3. Phosphorus,
4. Fatty acid,
5. Calcium,
6. Folic acid.

All these substances are necessary for our body to function properly.

Nutritionists say that people who want to lose weight need to give up yolks and consume only proteins. However, we believe that it is not necessary to treat this issue so radically. It is enough just to limit the consumption of yolks. It would be ideal to eat two eggs with yolks a day, and then just consume egg whites.

What is smeared with pies - protein or yolk?

It should be noted right away that no matter what you smear a pie or pastries, it will not add new taste sensations. But housewives lubricate pastries not for taste, but for beauty. The greased cake is shiny and crispy.

Lubricate the pies with both protein and yolk, only the effect is somewhat different. If lubricated only yolk, then the cake will turn out more brilliant, and if only protein- the crust will be more crispy.

Some housewives kill two birds with one stone and brush the pastries with a lightly beaten egg or an egg with salt or sugar. A silicone brush is best for greasing pastries, because it is very easy to handle, soft and will not spoil the appearance of the dough.

Other options for greasing pastries

It may turn out that there are no eggs at hand, but you still want to make the cake beautiful and shiny. In this case, sweet water can help. Only when using sweet water do not lubricate, but spray pastries from a spray bottle. Moreover, this should be done only at the end of baking, when literally five minutes remain before the finished cake.

Some women smear pies with the following ingredients:

• vegetable oil;
• melted butter;
• milk
• Mayonnaise or sour cream (thin layer)

All of these methods will ensure a beautiful cake and a shiny crust, but they contain more calories and cholesterol than eggs. Therefore, it is better to stock up on a few eggs if you plan to bake something.

To give the cake new flavor accents and beauty, you can sprinkle it with sesame seeds, caraway seeds, poppy seeds, seeds, oatmeal And coconut flakes. The choice of topping depends on what end result do you want.

Of course, the topping can be completely different, it depends only on your imagination and taste.

What to add to cutlets - yolk or protein?

You may have noticed that each housewife prepares cutlets of different taste. It depends on the quality of the products and the presence of certain ingredients in the meat. Protein is usually added to cutlets, which is whipped, but it is better not to use the yolk, you can spoil the minced meat.

You will get excellent cutlets if you add in them:

• White bread;
• Potato
• Sour cream
• Butter

If you want really juicy and original cutlets, you can mix several types of meat. Minced meat is kneaded for about five minutes so that it is saturated with juice, and then it must be left to “rest” in the cold for about one hour.

Also, do not neglect the secrets proper frying. First, the cutlets are fried on big fire, and then it is reduced. It is better to add oil to the cutlets themselves from time to time. By following these tips, your cutlets will exceed expectations and become a decoration on the table.

The harm of eggs to humans

We talked a lot about the benefits of eggs, but it does not happen that the product is completely harmless. In addition to cholesterol and extra calories in the yolks, eggs carry other dangers that are much less pleasant than a hundred extra grams on the scales.

• Frequent protein intake leads to liver and kidney disease, as it increases the load on them.
• Also, when eating eggs, you can become infected with salmonellosis. But this disease is easy to avoid: it is enough not to consume raw or incomplete ready eggs and you need to wash your hands after raw eggs.
• It's no secret that long heat treatment kills useful material in foods, eggs are no exception. However, it will help you not get infected with salmonella. If a person has good immunity, he will cope with this pathogen.
• Eggs that meet us on store shelves can be "stuffed" with antibiotics. This is done so that the eggs are larger and look more attractive. So if you have access to farm eggs, it's best to buy them directly from a producer you trust.
• Eggs contain nitrates and toxic substances, with limited consumption of eggs, they are not dangerous, but children and pregnant women should be careful when consuming eggs.

Despite all the above risks, we can say that you should not constantly eat eggs, but nothing will happen to you from one or two pieces a day.

In the article, we tried to understand the benefits and harms of eggs and their components, how they lubricate pastries - protein or yolk, which should be added to cutlets. These tips will help you become a good housewife and calculate correctly. daily intake eggs. A product such as eggs can be both very useful and quite harmful, the main thing is to know the measure of consumption.

Cooking video: how and what to grease pastries

In this video, chef Ilya Lazarev will tell you the best way to grease pies before baking and how this can be done without a culinary brush:

Home fragrant pastries at all times everyone liked it, leaving no one indifferent, neither children nor adults. To make pies, buns, and pies a success, it is not enough to cook them according to the chosen recipe. You need to put all your love into this process and be sure to apply “ finishing touch"- icing, which will give the pies not only an appetizing look, but also an amazing taste.

How can you grease the pies before baking or after it? Every housewife asks this question when she is going to bake pies or buns. After all, the final result depends on what they are lubricated with: the pies become more ruddy and appetizing, with a soft and glossy shiny crust.

The pies can be brushed before or after baking using a silicone brush, gauze swab, tea bags, or a brush made from natural goose feathers. It doesn't matter how the glazing will be applied, it is important to do it with light, almost weightless movements.

Exist various options glazing and each housewife chooses for herself the most optimal one, which is suitable for one or another type of dough.

Egg

The most common and simple glazing 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 with a brush, you need to grease their surface. warm milk and place back in the oven until purchased golden brown. Sweet buns and pies will get an appetizing and moderately shiny crust if smeared with sweetened milk.

Sweet tea

In order for sweet pastries to acquire a golden crust without gloss, you can grease the pies 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 also 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 also for it to become softer, you can moisten the ready-made, still hot pies a little plain water. Ready-made sweet pastries are smeared with sweetened water (or sweet soda). As a result, such buns and pies acquire a bright, glossy crust.

Vegetable oil

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. Yeast or rich pies are best lubricated with oil already ready, but still hot.

A mixture of butter and yolk

For all types of pies and pies (sweet and not very) oil icing is suitable. It is prepared as follows: in softened butter or margarine (1-2 tablespoons) add the yolk and grind until smooth. Baking, smeared with such a glaze, acquires a rather soft, bright and glossy crust.

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.

A 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 small amount 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.

Of course, of all the options listed, each hostess chooses the easiest and most affordable for herself. But every time, using a new grease for pies, you can diversify holiday look your baking. Don't be afraid to experiment in the kitchen.

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 contains the best combinations ingredients to ensure 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 is different rich color, you should add a little sugar to the water. Such a mixture should be prepared based on the following proportion: one teaspoon granulated sugar for one tablespoon 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. 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

Chicken egg is not always used in 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 some 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 as in pure form, and in mixtures with milk or butter.

When using whole chicken yolk you need to beat it a little with a fork and apply it on 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.

one more interesting option frosting 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 delight 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 made from puff or it is recommended to use vegetable oil to lubricate the surface. Creamy product 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 lubricate the surface of the dough twice: immediately before baking and a few minutes before fully prepared pirogue.

You can also add color saturation with flour. To do this, you need to cook sweet tea add a tablespoon of the indicated product, mix well and smear the surface of the pie with the resulting mass after the end of the dough proofing process.

Milk

How to grease the pie if there is no egg? Also good for frosting regular milk. 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 even more appetizing appearance frosting must be used. 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.