To make the pies ruddy, they are lubricated. Beautiful, rosy pastries: how to make pies rosy? Who uses what

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

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

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

Who uses what

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

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

What can be used (greasing before baking):

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

What can be used for ready-made baking:

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

How to grease baked goods

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

How to grease a pie and pies (video)

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.

Delicious pastries usually have, in addition to a really amazing taste, also the same amazing appearance. Ruddy pies are simply delicious. How to get this attractive gloss on pies. What are the solutions for this?

What do you need to make pies brown?

In fact, blush on pies can be done in various ways. If you experiment a little and find the right combinations, then it is quite possible to even adjust the level of gloss on baking yourself. The main thing is to know what to use for this and in what proportions you need to mix these or other ingredients in order to get exactly the level of gloss on the pies that you need. And now let's talk in more detail about all these options for obtaining gloss.

Egg

The well-known chicken here is, perhaps, in the first place. It is ideal for both yeast and puff pastry. The egg itself can be used directly as a whole, or sometimes only one yolk is taken. If you want your pies to have the richest blush, then the yolk should not be used “clean”, but with the addition of a number of other components. It can be ordinary water or sour cream, as well as sugar. In addition, salted and well-whipped will also give your pies a dark gloss.

• If you mix the egg already with a teaspoon of milk, then gloss will also appear on the pies, and the color crust itself will no longer be so saturated, but closer to golden.

• A teaspoon of cold water (but always boiled) also mixed with an egg will give a small gloss and the crust will be very light.

• If you want the crust of pies or pie to turn out crispy, then process it with only one egg white without other additional components. Just grease the cake with them. These are the main combinations of a chicken egg with various ingredients to get a beautiful gloss on pies.

Milk options

Milk is also widely used to bring gloss to pastries, and for any kind of baking. Everything is very simple here, only warm milk is always used, without additives. Just take a small brush, and when the pies are ready very soon, take them out, brush them with milk prepared for this (that is, warm) with a brush, and after such a milk treatment, send them back to the final stage. Milk can also be sweetened. If you add to it, then the crust on the pies will also form. It will look very appetizing, and the color of its gloss will be quite moderate. If you are making your pies from rye flour, then upon completion of the process of baking them, simply “bathe” them in the same warm milk. Such a "milk bath" will add softness to them.

Bring blush with sweet tea

Strong tea with added sugar will also give your pies a rather attractive crust. It will be ruddy, but there will be no gloss on the surface of the pies. To achieve this, you will need to grease the pies with such tea before starting the baking process. A lot is not required, 100 ml of this strong drink and a spoonful of 2 or three tablespoons of sugar are quite enough. Wait until the tea has cooled, and then grease the pies with it. Instead of a brush, brush the surface of the cake with a tea bag. There is another option with tea, this is to add a little more flour to it (usually a tablespoon). It is well stirred and also greased pies. When adding flour to the crust on the cake, it will already have a brighter color, and the surface will turn out matte.

Lubricate the pies with plain water

Plain water can also be used to give the pies a more attractive appearance. When your patties are cooked and still hot enough, simply brush them with plain water. So, their crust will become much softer. If you are preparing sweet pastries, then you can anoint them with slightly sweetened water, or instead of such water, you can take sparkling water and also sweet. The crust after such processing will become bright and sparkle with gloss.

Shine with vegetable or butter oil

Any oil of vegetable origin will help you make the crust on the pies quite soft. Just butter your pies after cooking. But from such processing, the crust of the pies will not shine. Also, vegetable oil is perfect for baking from puff pastry or stretched dough. Lubricate such pies will need to be immediately before baking. If you are preparing pies (or other types of pastries) from dough that is already unleavened, then anoint them with butter. This should be done when they are ready. rich or yeast lubricates usually also ready, but again, always only hot.

Lubricate with butter and yolk

This is also a good option, which is also universal, that is, suitable for all varieties of pies and pies. Here you can take not only butter, but also simple margarine. Butter or margarine must first be softened, and then you can take it with a tablespoon (one or two). There, then you will need to add the yolk. All this is well mixed. We do this until the mass of butter and yolk becomes homogeneous. You will need to grease the pies just before baking, and only then send them to the oven. As a result, the crust will turn out to be soft, but at the same time quite bright and glossy.

Butter plus flour

This is another option with butter, only now we will add flour to it. The butter also needs to be softened first and add a little water (plain, cold) to it, plus a little flour to the water. We grind all this mass thoroughly and also grease our pies just before baking. If you want the pies to be sweet, then add the necessary component for sweetness, that is, sugar, to the same mixture.

Sour cream

The option with is well suited for sweet baking. Lubricate pies or sweet buns before baking. Here, sour cream is not used in its pure form, but with the addition of flour and plus butter to it. In addition, pies can also be sprinkled on top with sugar. First, sour cream is mixed with flour, and after that melted butter is spread there. Mix well again until the mixture is smooth and homogeneous.

But from this video you will learn how to cook delicious pies with liver and how to anoint them later to make them rosy. We look.

What can you grease pies with, except for a raw egg?

1. How to grease pies and buns?
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   www.meloman.kz How the finished buns and pies will look largely depends on the final touch - icing. Depending on the glazing method, the color can be anything from tanned, glossy dark brown to a barely noticeable blush on the finished baked goods.

   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.

   There are several ways to get a golden crust without gloss. You can use strong sweet tea. Two or 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.

   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 conveniently and quickly. If the pies are sweet, then I add a little sugar. It turns out a slightly shiny, appetizing crust.

   To make the crust glossy, bright, but soft, make the 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.

   Butter flour mixture is used to glaze any pies, but if the cake 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.

   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.

2. oil!
3. my mother smears strong tea right before cooking, then the dough on top is not too dry
4. vegetable oil warmed with sugar
5. water
6. vegetable oil.
7. After baking, I always grease with sunflower oil. I tried it with an egg and didn't like it. sweet pastries are smeared with strong sweet tea, I tried it, it’s normal. but most often only butter after baking.
8. butter.
9. Milk, water with sugar, sunflower oil.
10. oil painting
11. In monasteries, fasting is smeared with strong sweet tea. It turns out so well that I began to do it. And it is better to lubricate pastries with oil after cooking.
12. tea brew!!!
13. butter
14. Still strong sweet tea.
15. I sometimes grease pies with thin mayonnaise ... not doing bad