Homemade cakes have a different color: some products turn out to be ruddy, with a glossy crust, others are light, in others it is golden, but without shine or completely pale. In order not to guess what the crust will be, use different glaze compositions. The most common is a mixture of eggs with milk, but there are many other options. In this collection, I will tell you how to grease pies and buns so that they are ruddy and what needs to be done to make them shine after baking. The choice depends on the type of dough, the method of molding and the personal preferences of the hostess.
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 in the oven 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. Usually used for savory lean pastries, bread dough buns, unleavened pies. 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 oil. 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. With jam, it's even easier - 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.
These are far from all the ways and options for how to grease pies and buns so that they are ruddy and shiny. There are even more complex recipes, with unusual additions in the form of rice flour, or icing with powdered sugar, but they are more for professionals, and we will use what is available. And the result will be no worse, you'll see! If you have your own recipes for how and with what to grease pies and buns - share in the comments, I will be very grateful. Your Plushkin.
Homemade cakes always differ from ready-made store products for the better - both in taste and in the quality of the products.
Any woman wants the prepared pies to have a “marketable appearance”, especially if the pastries are being prepared for the festive table. To do this, each housewife has her own secrets and, as an example, let's try to grease the pies to make them shine.
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Lubricate the pies before baking
To make the pies shiny, they can be greased even before they are put in the oven. The following options are suitable for lubricating raw dough:
- Beaten egg yolk - it is separated from the protein and beat with a fork (or whisk) until a white foam forms. Pies smeared with yolk will be both shiny and ruddy;
- With a beaten egg - if you beat a whole egg (white and yolk) with a fork, the pies will also shine, but the color will become less saturated;
- Beaten egg with butter - in this case, the pies will be fragrant and soft.
Lubricate the finished pies
There are a number of ways to make finished products shine. For this, the following products are used:
- Milk - it needs to be warmed up a little. The crust will become softer and acquire a slight sheen;
- Ordinary water can also slightly soften the dough and make the pies shimmer in the light (but you don’t need to grease too much);
- Icing sugar - sugar dissolved in warm water is applied in a thin layer on the still warm pies. After drying, they will shine like lacquer;
- Butter gives the dough a light melted flavor and the crust will become glossy.
We lubricate correctly
It is important not only to choose the appropriate version of the mixture for lubrication, but also to apply it correctly:
- Apply the mixture with light movements so as not to deform the crust;
- If the pies are greased before baking, you need to do it quickly - so that the dough does not fall. This is especially important for yeast dough;
- You need to spread with light, confident movements along the pie, immediately along the entire length (so that there are no stripes and uneven spots);
- The brush should be damp, but not too wet, so as not to form unsightly streaks on the sides;
- If there is no special silicone pastry brush, you can use gauze, a piece of cotton cloth or a chicken feather. It is important to ensure that pieces of thread or feathers do not shed on the pies;
- The layer of the mixture should be thin, barely perceptible - so that the pies shine, but the taste does not change (does not interrupt the taste of the filling).
How the cake will look depends largely on the final “touch”, that is, icing. Depending on the method of glazing, the color can vary - from a tanned, glossy dark brown to a barely noticeable blush on pastries. Consider a variety of options for how to grease a pie.
Probably the most popular icing is the egg. It is suitable for baking from any kind of dough. The egg can be mixed with milk or water, with or without added sugar. The brightest gloss and rich color of the crust gives egg yolk. Beaten with a little milk, the yolk gives a more moderate gloss and not very bright color of the baked goods.
If you want to achieve a bright color, but without a pronounced gloss, a small amount of sugar should be added to the mixture of yolk and milk.
To get a golden crust without gloss, there are several ways. The first is the use of strong sweet tea. Three tablespoons of sugar should be added to 0.5 cups of hot tea leaves and stirred. After the mixture has cooled slightly, you need to grease the cake. Another way is to dilute one tablespoon of flour with tea leaves with sugar to a liquid consistency.
You can also brush the cake with warm milk shortly before it is done and brown it in the oven. For this, it is best to use a brush. If the cake is sweet, you can add some sugar. It turns out a slightly shiny, appetizing crust.
To make the crust glossy and bright, but at the same time soft, you should prepare a yolk-oil mixture. To do this, put a tablespoon of softened butter in a warm bowl, add one or two yolks and grind well. Such icing can be lubricated with any pastries.
They also use an oil-flour mixture, it is suitable for glazing any pies. Softened butter is mixed with a small amount of cold water, add flour and mix everything well. If the cake is sweet, then you should add a little sugar.
And finally, the easiest and easiest option for greasing a pie is to lightly moisten the finished pastry with water. The color of the crust will change a little, as it were, and the crust will become softer.
Homemade cakes should be not only tasty, but also beautiful. An important point in creating a culinary work of art, how to grease pastries? NameWoman will share with you the working secrets of ruddy crust and shine.
What is baked goods lubricated with?
Most popular option coating the dough (absolutely any homemade products - from bread to cookies) - with an egg. Moreover, both a whole slightly beaten (or even a shaken egg) with a small amount of salt or sugar (sometimes without), and one yolk or one protein are used. The yolk gives a more golden color to the baking, and if you use only the protein, the crust is more brittle, more crispy.
The ideal home tool for coating cakes, pies, breads and cookies is a silicone brush. It is very comfortable and soft, does not crush the already distanced dough at all.
The easiest option coatings for the smoothness and shine of pies and bread, if the egg is suddenly over - sweet water. It is used even without lubrication, but by spraying bakery products, distributing a small amount of water from a spray bottle over the baking surface. This can be done after proofing and repeated shortly before the end of baking.
What else can you grease pies, pies and bread before baking, so that it is both beautiful and tasty:
vegetable oil;
Melted butter;
milk;
Sour cream or mayonnaise (suitable for pies, only the coating should be a very thin layer).
Purchased pastries do not always impress with both taste and appearance, but if they strike, they are remembered for a long time. When I told a cook I know about the wonderful Stolle pies at Domodedovo, he shared the simple secret of the most brilliant and ruddy pastries in response. Instead of an egg, you can use sweet and strong black tea. Checked! It works, “tea” homemade pies really can compete with the beauty of Stolle baking.
If suddenly you forgot to grease the pies before baking, then you can shine on them after. Lubricate the finished products immediately after the oven with water (it can be sweetened or not) and, after placing the pies on the wire rack, cover them with a towel on top. If you don’t want to get the towel dirty, then you can “protect” it by laying paper between it and baking.
Another secret from a friend of the housewife: in a beaten egg or milk intended for coating homemade cakes or bread, you can add a little sunny turmeric for more brightness.
Not only a coating, but also a sprinkle
Sprinkling will make your homemade cakes even more beautiful, fragrant and appetizing. Use sesame, cumin, poppy seeds or even coconut flakes, whole or crushed sunflower or pumpkin seeds are good for bread, toasted oatmeal is a great choice for oatmeal bread. Before sprinkling, baking must be coated.
Every woman is a hostess by nature. Everyone wants to please their husband, children or guests with delicious and healthy food. But often situations arise when women do not know which ingredient is best suited for a particular dish. One of the most common questions from the fair sex arises on the topic of eggs, namely, what is baked goods lubricated with - protein or yolk. Today we will try to understand this topic.
Why are eggs useful?
A dozen eggs can always be found in the refrigerator of any housewife. With their help, you can cook many dishes - scrambled eggs, scrambled eggs, various pastries. Eggs are also a very useful product. Eggs contain 15% of the daily protein requirement. Therefore, eggs are present in the diet of many athletes, because protein is the “building material” of the body.
Also involved in the construction of egg whites leucine is an important amino acid. Of course, this product contains a lot of useful vitamins, minerals and trace elements that have a very good effect on the vital activity of the body.
Eggs are very well absorbed by the body, especially if they are consumed during minimum heat treatment. Chicken eggs are good for the human cardiovascular system, as a cancer prevention, they strengthen bones and teeth and contain substances that are good for vision.
Which is healthier - egg yolk or white?
In scientific circles, disputes about the benefits of eggs, as well as its components - protein and yolk, do not subside. Many people like the yolk more because it tastes better, but is it really healthy and can it be consumed in unlimited quantities?
The yolk has more calories than protein and contains more cholesterol. However, only the yolk contains such substances:
- Vitamin D
- Vitamin E
- Phosphorus,
- Fatty acid,
- Calcium,
- Folic acid.
All these substances are necessary for our body to function properly.
Nutritionists say that people who want to lose weight need to give up yolks and consume only proteins. However, we believe that it is not necessary to treat this issue so radically. It is enough just to limit the consumption of yolks. It would be ideal to eat two eggs with yolks a day, and then just consume egg whites.
What is smeared with pies - protein or yolk?
It should be noted right away that no matter what you smear a pie or pastries, it will not give new taste sensations. But housewives lubricate pastries not for taste, but for beauty. The greased cake is shiny and crispy.
Lubricate the pies with both protein and yolk, only the effect is somewhat different. If lubricated only yolk, then the cake will turn out more brilliant, and if only protein- the crust will be more crispy.
Some housewives kill two birds with one stone and brush the pastries with a lightly beaten egg or an egg with salt or sugar. A silicone brush is best for greasing pastries, because it is very easy to handle, soft and will not spoil the appearance of the dough.
Other options for greasing pastries
It may turn out that there are no eggs at hand, but you still want to make the cake beautiful and shiny. In this case, sweet water can help. Only when using sweet water, do not lubricate, but spray pastries from a spray bottle. Moreover, this should be done only at the end of baking, when literally five minutes remain before the finished cake.
Some women smear pies with the following ingredients:
- vegetable oil;
- melted butter;
- milk
- Mayonnaise or sour cream (thin layer)
All of these methods will ensure a beautiful cake and a shiny crust, but they contain more calories and cholesterol than eggs. Therefore, it is better to stock up on a few eggs if you plan to bake something.
To give the cake new flavors and beauty, you can sprinkle it with sesame seeds, caraway seeds, poppy seeds, seeds, oatmeal and coconut flakes. The choice of topping depends on what end result do you want.
Of course, the topping can be completely different, it depends only on your imagination and taste.
What to add to cutlets - yolk or protein?
You may have noticed that each housewife prepares cutlets of different taste. It depends on the quality of the products and the presence of certain ingredients in the meat. Protein is usually added to cutlets, which is whipped, but it is better not to use the yolk, you can spoil the minced meat.
You will get great cutlets if you add to them:
- White bread;
- Potato
- Sour cream
- Butter
If you want really juicy and original cutlets, you can mix several types of meat. Minced meat is kneaded for about five minutes so that it is saturated with juice, and then it must be left to “rest” in the cold for about one hour.
Also, do not neglect the secrets of proper frying. First, the cutlets are fried over high heat, and then it is reduced. It is better to add oil to the cutlets themselves from time to time. By following these tips, your cutlets will exceed expectations and become a decoration on the table.
The harm of eggs to humans
We talked a lot about the benefits of eggs, but it does not happen that the product is completely harmless. In addition to cholesterol and extra calories in the yolks, eggs carry other dangers that are much less pleasant than a hundred extra grams on the scales.
- Frequent protein intake leads to liver and kidney disease, as it increases the load on them.
- Also, when eating eggs, you can become infected with salmonellosis. But this disease is easy to avoid: it is enough not to consume raw or incompletely cooked eggs and you need to wash your hands after raw eggs.
- It's no secret that long heat treatment kills nutrients in foods, eggs are no exception. However, it will help you not get infected with salmonella. If a person has good immunity, he will cope with this pathogen.
- Eggs that meet us on store shelves can be "stuffed" with antibiotics. This is done so that the eggs are larger and look more attractive. So if you have access to farm eggs, it's best to buy them directly from a producer you trust.
- Eggs contain nitrates and toxic substances, with limited use of eggs, they are not dangerous, but children and pregnant women should be careful when consuming eggs.
Despite all the above risks, we can say that you should not constantly eat eggs, but nothing will happen to you from one or two pieces a day.
In the article, we tried to understand the benefits and harms of eggs and their components, how they lubricate pastries - with protein or yolk, which should be added to cutlets. These tips will help you become a good housewife and correctly calculate the daily consumption of eggs. A product such as eggs can be both very useful and quite harmful, the main thing is to know the measure of consumption.
Cooking video: how and what to grease pastries
In this video, chef Ilya Lazarev will tell you the best way to grease pies before baking and how this can be done without a culinary brush:
