How to grease pies so that they are shiny. How to grease pies for golden brown before baking if there is no egg

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.

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 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.

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 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.

Before the revolution, pastries were divided into lean and short pastries, not only in terms of the composition of the dough, but also in terms of whether it was smeared with an egg or ... peas. Pies for a “blush”, for a bright red color, were smeared not only with an egg mixed with water, but also with pea or oat flour diluted in water. Both eggs and peas contain a lot of lysine, an amino acid necessary for growth, tissue repair, production of antibodies, hormones, enzymes, and albumins. Now synthetic lysine is used to enrich feed and treat anemia in animals and humans, and in the old days they were used to brown the crust on pies.

For baking, many means have been invented to make it attractive, ruddy and glossy. Everyone probably knows that you can use syrup, skimmed milk, melted butter or vegetable oil as a lubricant for pies. Also, butter or vegetable oil, as well as other cooking oil, is applied to the baking after baking, so that the crust is shiny and golden.

The effect of different compositions for lubricating baking is different, you can choose according to your taste. They should be applied with a cooking brush or sprayed with a cooking spray.

The most common is the lubrication of pies and pies with an egg.

It is also better to dilute the egg with water in the proportion of 1 part egg to 4 parts water. Thanks to the egg, you will get a beautiful golden crust color and a matte sheen. If you add less water - 1:1 by weight or even less, for example, pour 1 tablespoon of water into 1 egg - you will get a dark red, almost crimson crust. This color is caused by the pigment xanthophylls, which gives yellow color not only to the shell of the cake, but also to the crumb, and also keeps the baked goods from drying out.

And vice versa, egg white draws water out of baking, the crust turns out to be more crispy, dryish. Therefore, it is good to lubricate cookies, crackers, crispy bagels with protein.

Here are the different lubrication options:
1) 1 egg + a pinch of salt + some vegetable oil (from a spoon to a glass of vegetable oil). Beat the egg with salt until foamy, pour in and carefully stir in the vegetable oil, apply with a brush before baking. It turns out a golden glossy crust of a different shade.
2) an egg with milk in a ratio of 1:1. For dark golden color and matte sheen.
3) 20 g sugar + 1 egg + 70 ml milk. Mix, apply before baking in a thin layer for a coppery golden color.
4) yolk with milk in equal proportions. Apply before baking for a golden and shiny crust.
5) yolk with cream in equal proportions. It turns out a shiny brown crust.
6) yolk with water in the same proportion. The crust is glossy, dark golden or light brown.
7) egg white. We get a light crispy crust.
8) protein with water. Egg white mixed with water in equal amounts, applied with a brush or sprinkled on the surface of crackers or biscuits from a spray bottle for a slight sheen of the crust.
9) protein with milk. Baking will have a light shiny surface.

Bread is usually not lubricated before baking, but sprinkled with water or baked "custard": spray the oven with plenty of water from a spray bottle or put a bowl of boiling water on the underside. Then the crust is moistened with water vapor and becomes more ruddy and crispy. Also, bread is smeared with a solution of flour or starch in water. The white solution adds shine to baked goods.

Starch is also used in baking, it is applied to the dough to get a firmer and crispier crust on the bread. After baking, a starch solution (5 g corn starch or 7 g potato starch + 100 ml water, boil to thicken) is applied to freshly baked rye mats for shine and crunch.

Also, the cake is smeared with milk - skimmed, that is, "lean" milk, it is reverse. Such milk is obtained by separating cream from milk, it contains no more than 0.5% fat. You can use powdered milk dissolved in water in a ratio of 1 part of powdered milk to 8 parts of water. In the modern version, it can be replaced with fat-free. Brushing the cake with low-fat milk helps to get a brighter crust, as opposed to a pale, non-buttered one.

The fat content of the dairy product used for lubrication affects the effect obtained. If you take cream or sour cream instead of skim milk, then the effect will be the same as from ghee, but the color will be brighter - due to caramelization of lactose, milk sugar. Lactose caramelizes very slowly, with prolonged heating above 150 degrees. Therefore, milk is often mixed with sugar or honey. Often, milk is mixed with sugar for color and diluted with water: a tablespoon of sugar per tablespoon of powdered milk and a third of a glass of water. Also, pastries (as, indeed, other products) with honey in dough or smeared with honey acquire a golden crust much faster.

The sugar in the lubricant is needed for the Mayair reaction (a chemical reaction between an amino acid and sugar that usually occurs when heated) and for the caramelization of sugars. As a result, the crust becomes lacquered and bright brown, acquires a caramel smell. The Maillard reaction proceeds well in a neutral and slightly acidic environment, but an alkaline environment greatly accelerates it. That's why German pretzels and buns are dipped in an alkaline solution or smeared with a bicarbonate (soda) solution. This gives them a raspberry color when baked, however, alkali-treated products do not need to be baked for a long time - there is less money for heating the ovens, and there is also no danger of overdrying the baked goods.

So, the color of baking depends on both the baking temperature and the duration. Pies, for example, are baked quickly, and a pie can stand in the oven for an hour. Therefore, the color with the same lubricant composition can vary from light yellow to brown. This must be taken into account when baking pies, carpets, pies and cookies.

Now baking is no longer as popular as in the days of our grandmothers. At the time, it was practically a way to survive. They baked everything: pies, bread, buns. Now it is much easier to buy everything in the nearest supermarket. But there are still young hostesses who are interested in the secrets of cooking and love to cook.

Any bakery must have the following properties:

• be prepared according to a strict recipe
• be tasty
• have a decent look.

The last point is important. Baking should look, if not perfect, then at least appetizing. To do this, the finished baking is lubricated - it takes on a finished look.

With an egg, everything is simple and clear. As a baking grease, it is versatile. You can lubricate with protein, you can with yolk. And you can beat both well together. You can also add milk, sour cream to the egg. You can apply it with a modern silicone brush, created specifically for such cases. Previously, in many families, a shaving brush was used for this purpose. Of course, clean, bought specifically for working with pastries. And even earlier, the quill pen was used.

But then a nuisance happened - there was not a single egg in the refrigerator, everything went into baking (salad / cake / dessert).

Therefore, today we will talk about how to grease pies if there is no egg.

Don't know how to grease pies if there is no egg? It's OK.

I am more than sure that you will find the necessary product in your kitchen. Perhaps not even one.

Water

The easiest way to replace an egg is to brush the finished cake with plain water. This will not add special beauty, but your product will receive a nice gloss. The skin will become soft. What else is needed? For pies and pies with a sweet filling, sugar must be added to the water.

And another completely non-obvious product that can replace an egg is ordinary sparkling water, the price of which is 15-25 rubles, and it probably costs almost any refrigerator. A very modern and unusual solution.

Vegetable oil

If soda is an original way to replace an egg when baking, then lubricate with vegetable oil is trite, but effective. Really…

What product is 100% sure you have in your refrigerator? It is vegetable oil. It will not add gloss to your products, but at worst it will do.

But it is better to use it only for puff pastry.

Tea

On the one hand, the method is quite popular, on the other hand, it is often forgotten about.

Strong tea has long been used to lubricate pastries, not as a substitute for an egg, but as an independent recipe.

It will give baked goods a soft golden crust. For sweet pastries, you need to add a couple of tablespoons of sugar per glass to tea.

creamy mixture

The creamy mixture is prepared from three components - melted butter, water, and flour. It is necessary to put the oil in a dish convenient for rubbing. Add water. The amount of water is calculated by eye. When flour is added, the consistency of the mixture should turn out to be slightly watery, so that it is convenient to smear the product with a silicone brush.

Also, butter can be melted and lubricated like this.

Mayonnaise and sour cream

If the pastries are not sweet, but, for example, with meat filling, then the egg can easily be replaced with mayonnaise or sour cream. You only need to apply one thin layer. It's important not to overdo it.

Your ways

Now you know how to grease pies if there is no egg in the refrigerator.

Most culinary discoveries are either accidental or experimental. So perhaps you yourself will come up with something unusual and extraordinary. If you have any ideas please share with us in the comments.

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.

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 the necessary products were not in the house, or if the hostess simply forgot to treat the surface of the dough immediately 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. Possible uses for these components are described below.

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 made from puff or stretch dough, it is recommended to use vegetable oil to lubricate the surface. The creamy product is more suitable for unleavened, yeast or rich 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

How to grease the cake so that there is a ruddy and bright shade of the crust without gloss? In this case, strong tea is perfect for surface treatment. You can use it as an unsweetened infusion, or 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 pie 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 shine appetizingly. If the pastries are sweet, then it is recommended to add a little 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 unsweetened 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 homemade cakes an even more appetizing appearance, you need to use icing. 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 appearance of the pies will vary depending on the icing chosen. 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.