How to grease the buns so that they are ruddy. What lubricate pies with protein or yolk

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.

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

1. For ruddy shiny baking, whipped protein separated from the yolk is usually used. 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 with sugar water, then after the syrup dries they will sparkle charmingly.
4. Plain water will do too. 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.

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. 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 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.

My house smelled like fresh baked goods again today. I love this fragrance. To feel it more strongly, I took a fresh ruddy bun and inhaled its aroma. She smelled of childhood. And what a blush! To make it so, you can use different methods. Each hostess has her own. Want to know how to grease buns to make them shine? Then I'm ready to reveal all my chips to you.

To make the sides of buns rosy, you need to know how to glaze them. Different methods are suitable for different doughs, but the egg has always been considered the most versatile lubricant. A little later we will talk about this in more detail, but now there is a more significant question.

First you need to decide when you need to grease the buns, so that you can figure out how to glaze them further.

Can be brushed before or after baking. I think each of you has your own favorite way and reasons, but personally I like the first option the most, but let's look at both.

In order to accurately imagine the expected result, I propose to consider all the options with an example. Today I specially baked buns with different glazing, so that you can see how the rosiness of each method manifests itself.

How to grease the buns before baking to shine?

I kneaded the dough with yeast, since almost all types of glazing are suitable for it. All the buns turned out delicious, but the “tan” of each turned out to be different. So, I greased the products with an egg, sweet tea, an oil mixture, sour cream, warm milk and vegetable oil.

Egg

This is the most popular, simple and widely used type of coating for baked goods to give them shine. It is necessary to grease with an egg before baking, so that during the heat treatment the baking becomes golden and appetizing.

An egg is used for lubrication, which is shaken and the surface of the buns is covered with the egg mass. To make baking even rosier, 1 tsp is added to the egg mass. sugar (for one egg). If you want to get a brown blush, then use only the yolk (possible with sugar).

Sweet tea

Sometimes a situation arises when there were no eggs in the refrigerator, and baking needs to be lubricated with something. And a completely logical question: “If there is no egg, how to grease pastries?”

The easiest way is to quickly brew some tea, sweeten it and grease the buns with sweet tea. The blush will be less pronounced than from an egg, but the buns are still delicious and beautiful. Add 1 tsp to half a glass of boiling water. dry tea leaves and 2 tbsp. Sahara. After cooling, you can use.

By the way, this method is also good because you can lubricate lean pastries with such tea. Remember, write and use!

Vegetable oil

You don't have to expect much from vegetable oil. "Sunburn" will be beautiful and uniform, but not glossy. The haze of buns after such glazing is normal. But there is one plus - after baking, the products will be soft, so this method is worthy of being remembered today.

By the way, you can lubricate puff and stretch dough with vegetable oil before sending it to the oven. Baking will be beautiful and shiny.

Oil Blend

I often use this glaze if there are no eggs. The pastry is extremely soft and quite ruddy. To prepare the butter mixture. you need 3 tbsp. butter at room temperature, grind with 1 tbsp. water and 1-2 tbsp. flour. You can add 1 tbsp to this oil mass. sugar if the pastries are sweet. If you want a brighter crust color, then you need to add the yolk of one egg.

Grease pastries with butter glaze can be twice: before baking and 5 minutes before readiness.

Sour cream

Here, in general, everything is simple. If there is no egg in the kitchen, but there was some sour cream. then you can safely take and grease pastries with sour cream before baking. The crust is not glossy, but quite beautiful. Sour cream should be liquid enough so that you can easily wield a brush. If the sour cream is too thick, you can warm it up a little or dilute it a little with warm water.

Warm milk

I also use milk for greasing buns quite often. I always have it in my fridge, so I grease it often. We use warm milk for lubrication, as practice shows, it is best to grease pastries with milk 10-15 minutes before they are ready (during baking), since the longer the buns greased with milk are baked in the oven, the darker they will become. And then they might burn out. So milk needs to be handled more delicately so as not to spoil the pastries.

How to grease the buns after baking to shine?

If there were no ingredients for greasing pastries before baking (or you just forgot to do this), then the buns can be lubricated after cooking. How to grease the buns so that they are ruddy?

Water

Immediately after baking, while the buns are still hot, you can grease them with plain water. There will be no glossy surface, but the buns will become more ruddy and soft. This is the most accessible form of baking after cooking, so you can use it on occasion. Accessibility is a big plus, in my opinion.

Butter

To make the pastry soft and fragrant, immediately after baking it can be greased with butter. You can melt the butter and grease the buns with a brush, or you can prick a piece on a fork and walk it over the surface of the buns.

After greasing with oil, baked goods should be covered with a towel and left to cool.

sugar syrup

We use this method for sweet pastries. To prepare sugar syrup for lubricating pastries after cooking, you need 5 tbsp. dissolve sugar in 5 tbsp. water and boil for 1-2 minutes. The sugar mass should be slightly thick, so as not only to soak the hot buns with moisture, but also to make them glossy and shiny.

honey syrup

And this method is suitable for sweet pastries. Lubricate the pastries with honey, which we dissolve in water. We take 3 tbsp. warm water and 3 tbsp. honey. Mix and grease the buns with honey water. In addition to the fact that the pastry will become more ruddy and sweet, it will smell like honey. This is delicious!

This is where we end today. As you can see, there are many options. Now you know how to grease the buns to make them shine. But these I didn’t coat with anything at all and they also turned red thanks to the sugar in the yeast dough, although they were a little hard on top.

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 with different products. Let's see which of them are the main ones for applying to pies before baking them:

1. 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;
2. 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;
3. 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;
4. 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;
5. Strong tea or brew. This composition is used mainly for sweet products. It gives a blush of intense saturation;
6. Warm water. Glazing with plain water softens the crust and reveals a hint of color;
7. 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:

1. 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;
2. 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;
3. 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;
4. 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!

Homemade cakes should be not only tasty, but also beautiful. An important point in creating a culinary work of art, how to grease pastries? NameWoman will share with you the working secrets of ruddy crust and shine.

What is baked goods lubricated with?

Most popular option coating the dough (absolutely any homemade products - from bread to cookies) - with an egg. Moreover, both a whole slightly beaten (or even a shaken egg) with a small amount of salt or sugar (sometimes without), and one yolk or one protein are used. The yolk gives a more golden color to the baking, and if you use only the protein, the crust is more brittle, more crispy.

The ideal home tool for coating cakes, pies, breads and cookies is a silicone brush. It is very comfortable and soft, does not crush the already distanced dough at all.

The easiest option coatings for the smoothness and shine of pies and bread, if the egg is suddenly over - sweet water. It is used even without lubrication, but by spraying bakery products, distributing a small amount of water from a spray bottle over the baking surface. This can be done after proofing and repeated shortly before the end of baking.

What else can you grease pies, pies and bread before baking, so that it is both beautiful and tasty:

vegetable oil;

Melted butter;

milk;

Sour cream or mayonnaise (suitable for pies, only the coating should be a very thin layer).

Purchased pastries do not always impress with both taste and appearance, but if they strike, they are remembered for a long time. When I told a cook I know about the wonderful Stolle pies at Domodedovo, he shared the simple secret of the most brilliant and ruddy pastries in response. Instead of an egg, you can use sweet and strong black tea. Checked! It works, “tea” homemade pies really can compete with the beauty of Stolle baking.

If suddenly you forgot to grease the pies before baking, then you can shine on them after. Lubricate the finished products immediately after the oven with water (it can be sweetened or not) and, after placing the pies on the wire rack, cover them with a towel on top. If you don’t want to get the towel dirty, then you can “protect” it by laying paper between it and baking.

Another secret from a friend of the housewife: in a beaten egg or milk intended for coating homemade cakes or bread, you can add a little sunny turmeric for more brightness.

Not only a coating, but also a sprinkle

Sprinkling will make your homemade cakes even more beautiful, fragrant and appetizing. Use sesame, cumin, poppy seeds or even coconut flakes, whole or crushed sunflower or pumpkin seeds are good for bread, toasted oatmeal is a great choice for oatmeal bread. Before sprinkling, baking must be coated.