Is it possible to grease pastries with protein before the oven. How to grease pies so that they are ruddy and appetizing

Fragrant and tasty homemade pie both adults and children rejoice. In order for baking to be a success, it is necessary not only to follow a certain recipe, but also to put a particle of your soul into the cooking process. The final touch that will give culinary masterpiece delightful appearance, is the application of glazing. Knowing how to grease pies for a golden crust, the hostess will not only be able to make them more beautiful, but also improve the taste of homemade cakes. The article contains the best combinations ingredients to ensure a beautiful and effective glazing. Each culinary specialist can choose the products that are right for him.

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 finished, 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 there is no necessary products or if the hostess simply forgot to treat the surface of the dough just before baking.

In order to get a smooth and shiny crust on the cake, which is different rich color, you should add a little sugar to the water. Such a mixture should be prepared based on the following proportion: one teaspoon granulated sugar for one tablespoon 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 the 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

Chicken egg is not always used in whole. Often, protein and yolk are used separately for surface treatment of baking. Described below possible options the use of these components.

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 some 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 as in pure form, and in mixtures with milk or butter.

When using whole chicken yolk you need to beat it a little with a fork and apply it on 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.

one more interesting option frosting 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 delight 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 prepared from puff or it is recommended to use it to lubricate the surface vegetable oil. Creamy product 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. Besides butter gives the cakes a unique flavor.

Strong tea

And a bright shade of crust without gloss? In this case, it is perfect for surface treatment. You can use both unsweetened infusion and 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 lubricate the surface of the dough twice: immediately before baking and a few minutes before fully prepared pirogue.

You can also add color saturation with flour. To do this, you need to cook sweet tea add a tablespoon of the indicated product, mix well and smear the surface of the pie with the resulting mass after the end of the dough proofing process.

Milk

How to grease the pie if there is no egg? Also good for frosting regular milk. 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 sparkle deliciously. If so, it is recommended to add some 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 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 savory 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 make homemade cakes even more appetizing appearance frosting must be used. 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 outer one will change depending on the selected glaze. 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.

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 Not sweet pastries without eggs, and also we will 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 slightly 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 version with sour cream);
• 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. Baked regular savory buns from, but the main characters today we do not have 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 the first place, (very soft buns), in 2nd place is milk, and in 3rd place is butter (the most crunchy).

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 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'm in Lately I use it (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!

delicious homemade baking pleases both the taste and the sense of smell, and if the housewife makes a beautiful icing, then the pies themselves ask in the mouth at one glance at them. Knowing how to grease the pies before baking, you can make them not only much more attractive, but also improve the taste of the crust. Let's see what methods home craftsmen use.

Egg.
Egg glaze is the most common, it is suitable for any type of dough. Patties can be brushed with egg mixed with milk or water, with or without added sugar.
Most saturated color and bright gloss gives an egg yolk.
You can lubricate with whipped protein.
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 bright color, but without a pronounced gloss, a little sugar is added to the mixture of yolk and milk.

Tea.
Tea glaze is used if there is a desire to receive golden brown without gloss.
For half a glass of strong tea leaves, 3 tablespoons of sugar are added, the pies are smeared with a cooled composition.
You can also add a tablespoon of flour to the sweet tea leaves, but so that the consistency remains liquid. The color will be bright and matte.

Warm milk.
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.

Yolk-oil mixture.
If you are thinking about how to grease the pies so that the crust is bright, glossy and soft at the same time, you need to grind one tablespoon of soft butter and two yolks and use this mixture.
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 use margarine), add one or two yolks and grind. The butter should melt completely. This glaze is suitable for any pastry.

Butter-flour mixture
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 mixed with a small amount cold water, flour is added and everything is rubbed.

Water.
The easiest way is to moisten a little ready-made pastries ordinary water. The crust will become softer and change color slightly.

Vegetable oil
After you take them out of the oven, grease the pies with vegetable oil, if possible, with olive oil. Pies will instantly change and become more appetizing.

Sugar syrup.
Sugar and water. And as soon as you take out the hot pies, immediately anoint.

For a golden brown without gloss

You can use strong sweet tea. Two to three tablespoons of sugar are added to half a glass of hot tea brew and stirred. Cool the mixture a little and grease sweet pies or buns. Or dilute a tablespoon of flour with sweet tea leaves to liquid consistency. It turns out a bright matte color.

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.

So, how can you grease pies before or after baking, and what will come of it.
After all, the final result depends on what they are lubricated with: the pies become more ruddy and appetizing, with a soft matte or glossy and shiny crust.

Exist various options glazing for a particular type of dough.

Egg
The most common and simple glazing of yeast and puff pastry 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.
Pies from rye flour after baking, they are "bathed" in warm milk, this makes them soft.

Sweet tea
In order for sweet pastries to acquire a golden crust without gloss, you can grease the pies before baking 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. Can be used as a brush tea bag. Some housewives 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 the crust to become softer, you can moisten ready-made, still hot pies plain water. Ready sweet pastries are smeared with sweetened water (or sweet soda). As a result, such buns and pies acquire a bright, glossy crust.

Vegetable and butter
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, this glazing should not be expected shiny crust. Vegetable oil can be lubricated before baking products made from puff or stretch dough. Pies and cakes from unleavened dough Brush with melted butter immediately after baking. yeast or sweet pies it is better to lubricate with oil already ready, but still hot.

A mixture of butter and yolk
For all types of pies and pies will do oil glaze. 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 before baking, acquires a rather soft, bright and glossy crust.

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.

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.

Delicious pastries usually have, in addition to a really amazing taste, also the same amazing appearance. Ruddy pies they just can't be tasty. How to get this attractive gloss on pies. What are the solutions for this?

What do you need to make pies brown?

In fact, you can bring a blush on pies various methods. If you experiment a little and find desired combinations, then it is quite possible even to regulate 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 others additional components. Just grease the cake with them. Here are the main combinations chicken egg with various components to obtain 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, they always use only warm milk, 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 preparing 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. You don't need much, 100 ml of this is enough strong drink and spoons of 2 or three table sugar. 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 that has 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 to the same mixture required component for sweetness, i.e. sugar.

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.

In this video you will learn how to cook delicious pies with the liver and then anoint them with what to make them ruddy. We look.