How to grease the buns so that they are soft. What is baked goods lubricated with - protein or yolk? What gives the best effect

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.

The whole secret of softness, shine and golden color of baking lies in glazing. And if in simple words - before cooking, baking should be greased with an egg or any glaze 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 lubricated with an egg, novice housewives have a question - what do they lubricate the 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 a light foam appears. 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 and after baking. 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 can be greased 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. Commonly used for savory lean pastries, bread dough buns, McDonald's hamburger buns, unleavened patties. 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 they are 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
Butter, ghee or vegetable oil

honey syrup

For sweet pies and pies, buns, this is an ideal icing option. It softens, beautifies and aromatizes at the same time. Take equal volumes of honey and warm water (2-3 tablespoons each), mix and grease hot pastries as soon as you take them 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 a lot of spices, then you should not lubricate it with honey syrup so that the flavors do not compete with each other.

Berry and fruit syrups

If you have homemade jam or jam, making sweet syrup is a matter of a few minutes. Mix jam with water to make a thick viscous liquid. Strain it, remove the fruit pulp. With jam, it's even easier - 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 the 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

Flavorings are often added to sugar syrup, which is used to cover finished products, to give it a more contrasting, 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 a pleasant taste, mainly they are smeared with cakes. But for yeast buns and pies, this option is also suitable. A shiny crust will not work, it will be evenly ruddy, matte. It is better to melt the butter and apply a thin layer of liquid on the finished baking. The crust will darken, become soft and shiny. Vegetable oil is used for the same purpose - to soften and tint the finished baking.

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 words - before cooking, baking should be greased with an egg or any glaze 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 lubricated with an egg, novice housewives have a question - what do they lubricate the 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 a light foam appears. 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 and after baking. 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 can be greased 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. Commonly used for savory lean pastries, bread dough buns, McDonald's hamburger buns, unleavened patties. 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 they are 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
Butter, ghee or vegetable oil

honey syrup

For sweet pies and pies, buns, this is an ideal icing option. It softens, beautifies and aromatizes at the same time. Take equal volumes of honey and warm water (2-3 tablespoons each), mix and grease hot pastries as soon as you take them 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 a lot of spices, then you should not lubricate it with honey syrup so that the flavors do not compete with each other.

Berry and fruit syrups

If you have homemade jam or jam, making sweet syrup is a matter of a few minutes. Mix jam with water to make a thick viscous liquid. Strain it, remove the fruit pulp. With jam, it's even easier - 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 the 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

Flavorings are often added to sugar syrup, which is used to cover finished products, to give it a more contrasting, 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 a pleasant taste, mainly they are smeared with cakes. But for yeast buns and pies, this option is also suitable. A shiny crust will not work, it will be evenly ruddy, matte. It is better to melt the butter and apply a thin layer of liquid on the finished baking. The crust will darken, become soft and shiny. Vegetable oil is used for the same purpose - to soften and tint the finished baking.

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 butter.

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 a little 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.)

1. sour cream;
2. sour cream with a pinch of turmeric;
3. melted butter;
4. oil with a pinch of turmeric;
5. milk;
6. 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 🙂

Data-medium-file="https://i2.wp..jpg?fit=595%2C351&ssl=1" data-large-file="https://i2.wp..jpg?.jpg" alt=" What to grease pastries besides eggs" width="595" height="351" srcset="https://i2.wp..jpg?resize=595%2C351&ssl=1 595w, https://i2.wp..jpg?resize=425%2C250&ssl=1 425w, https://i2.wp..jpg?w=650&ssl=1 650w" sizes="(max-width: 595px) 100vw, 595px">!}

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

Data-medium-file="https://i0.wp..jpg?fit=595%2C401&ssl=1" data-large-file="https://i0.wp..jpg?.jpg" alt=" What to grease pastries besides eggs" width="595" height="401" srcset="https://i0.wp..jpg?resize=595%2C401&ssl=1 595w, https://i0.wp..jpg?resize=425%2C286&ssl=1 425w, https://i0.wp..jpg?w=650&ssl=1 650w" sizes="(max-width: 595px) 100vw, 595px">!}

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, A 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:

1. strong sweet black tea (for a quarter cup of tea, 3 teaspoons with a slide of sugar);
2. the same tea with a pinch of turmeric;
3. olive oil (I also tried sunflower oil before, but the result is a little worse);
4. olive oil with a pinch of turmeric;
5. Egg Replacer
6. 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 bun grease out of it, just mix a little powder with water in a 1: 3 ratio (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 to you!

Bon appetit!

At all times, everyone liked homemade fragrant pastries, 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 put the “final touch” on the products before baking - glaze, 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.

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

Egg

The most common and simple glaze is a chicken 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.

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. As a "brush" you can use a 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 with plain water. Some skilled housewives grease the finished sweet pastries 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: add the yolk to softened butter or margarine (1-2 tablespoons) 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 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.

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

What can a homemaker boast of? Cleanliness in the house, comfort, well-established life, happy household. But that's not all. Home baking is the main sign that characterizes a good hostess. How to grease browned pies? This information will be extremely useful and informative. Read and memorize.

Glossy blush: all the secrets of home baking

It's no secret that any dish looks more appetizing and attractive if it is originally served to the table and decorated. Show your imagination, especially since the confectionery world does not limit it.

It just so happened that pies, pies, croissants, buns and other delicacies should always have a glossy and appetizing amber crust. Do you think that this is unrealistic, in particular, for lean confectionery? Not at all. Now we will turn your culinary mind upside down and tell you how to grease pies before baking.

There are always options

Let's start with the usual classics. Of course, we are talking about chicken eggs. Many housewives use whipped yolk to brush the surface of pastries. The result is an appetizing ruddy crust and an attractive glossy sheen.

When to brush pies with egg? Eternal question. Of course, before heat treatment. The yolk will bring the brightest colors to your pastries. But there are other tricks that famous confectioners sometimes resort to.

You can use the whole egg, just beat it well before applying to the baking surface. In some cases, it is recommended to take only protein. So baking is guaranteed to acquire an attractive gloss, but the golden hue will be rather weak.

Unsweetened pastries should also be attractive. In this case, the protein of one egg can be mixed with water. 1 st. l. crystal liquid will suffice.

If you want to show your culinary skills in all its glory and, so to speak, strike with a weapon of mass gastronomic destruction, prepare egg glaze from the following components:

• chicken egg;
• oils;
• granulated sugar;
• water.

A light glossy sheen, an appetizing crust and a ruddy surface will be the main decoration of pies.

Our forgetfulness often puts spokes in the wheels. What if the pies are already in the oven, but the cherished shine and blush did not appear? You can resort to a little trick. No magic or trickery, just sleight of hand and ingenuity. Dissolve granulated sugar in milk and rub the egg yolk. This icing can be used to decorate baked goods. The result will surprise you. The confectionery product will not only become softer and more appetizing, but will also acquire the treasured amber sheen.

As if by magic, pastries turn into ...

Have you looked in the refrigerator and found no eggs in it? Are households already looking forward to your branded pies? No problem. Now we will share secret information on how to grease a pie if there is no egg.

Tea is not only a fragrant drink

Using freshly brewed tea, you can give pastries a golden crust. There will be no gloss, but this is not the main thing. Housewives who prefer to cook lean pastries resort to such a trick.

To prepare such a lubricant, you will need strong tea and granulated sugar. The mixture will be very liquid, but this can be corrected with the help of flour. Literally a couple of tablespoons of bulk material will do wonders.

milk rivers

Milk perfectly copes with any difficulties in baking. It is not only added to the dough, but also used as a glaze. In order for the baking surface to acquire the coveted gloss and ruddiness, the milk needs to be slightly warmed up. It is better to do this in a proven grandmother's way - in a water bath. And to give the confectionery extra sweetness, you can add a couple of tablespoons of granulated sugar or powdered sugar.

Universal glazing: what is the secret?

To prepare a unique and very tasty glaze, we need a classic set of products:

• butter;
• egg yolks.

Thanks to this tandem, the baking surface will become a rich amber color and shine in the sun with all the facets of gloss. Butter is melted to a liquid homogeneous state, and then mixed with yolks.

A little trick: the butter mass should not be hot, otherwise the eggs may curdle. Such a mass lubricates any, including unsweetened pastries. Before or after baking - decide for yourself.

Water is the source of life

If you don’t have the necessary products on hand, plain water will give the desired gloss to the baked goods. Thanks to the crystal liquid, pies and other confectionery products will become softer. Yes, and the color will change a little: it will turn out to be more saturated. Water can be mixed with sifted flour and butter. The liquid must be necessarily cold, and the flour must be sifted.

Instant transformation

Ordinary sugar syrup will help to give the confectionery a charming gloss and bright amber color. It is better to cover pies with such grease after heat treatment. Although in exceptional cases this can be done during baking. Better then use a kitchen spray bottle.

In a matter of seconds, your confectionery masterpiece can transform refined vegetable oil. Give preference to olive oil. Do not forget about the favorite delicacy of bees. Honey water or pure honey will also have a positive effect on the prepared delicacy. Amber color, dazzling gloss and additional flavor - these are not all the advantages of using such a glaze.

If you want to hide the imperfections of the pies or croissants you have made, you can use a thick glaze, which is made from flour, butter and sour cream. Of course, the rouge of baking will not be visible, but in the gloss you can see your reflection.