When to brush pies with egg before baking. How to grease pies for a golden crust before sending them to the oven

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 🙂

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

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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 a grease for buns out of it, just mix a little powder with water in a ratio of 1: 3 (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 did not 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 difficult to obtain 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 for you!

Bon appetit!

WHAT TO GREASE THE PIES TO MAKE THEM ROSE? How to grease pies so that they are ruddy? 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 kitchen 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.

Egg The well-known chicken egg 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 milk, ordinary water or sour cream, as well as sugar. In addition, an egg, salted and well beaten, 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 beat the protein and grease the cake with it. These are the main combinations of a chicken egg with various ingredients to get a beautiful gloss on pies.

Variants with milk Milk is also widely used to bring gloss to pastries, and for any kind of baked goods. 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 oven for the final stage. Milk can also be sweetened. If you add sugar 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

Blushing 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 of tea is not required, 100 ml of this strong drink and a spoonful of 2 or three tablespoons of sugar are 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. By adding flour to tea, the crust on the cake will already be a brighter color, and the surface will turn 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.

We bring gloss 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. Butter or yeast pies are usually also smeared ready-made, 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 sour cream option is well suited for sweet pastries. 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. #CookingTips

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.

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.

Calzone - italian pies

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.

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.

Ingredients

To make the pastry glossy, it can be lubricated before being sent to the oven.

Cooking:

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.

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.

We must not forget that pies and buns are lubricated only in order to give them shine, and the lubricating composition should in no case interrupt the taste of the product itself.

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

To prepare the dough, you need to heat the milk to 30-40 degrees, dilute the yeast in it, add sugar and sifted flour

Now you need to add eggs, salt and sugar to the dough. Stir until smooth and add flour

Add butter to the resulting mixture and knead the dough

After the dough has risen, divide it into even parts and form buns

Brush the buns with egg yolk and place on a greased baking sheet. We send it to the oven preheated to 200 degrees for 20-30 minutes

Buns smeared with egg yolk are ready. Bon appetit!

Recipe for homemade buns (video)