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. The eggs are also very useful product. Eggs contain 15% of daily allowance proteins. 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 beneficial vitamins, minerals and microelements, which 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 it may help sweet water. 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 useful material 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:
What can a homemaker boast of? Cleanliness in the house, comfort, well-established life, happy household. But that's not all. Home baking is the main sign that characterizes a good hostess. How to grease pies for golden brown? This information will be extremely useful and informative. Read and memorize.
Glossy blush: all the secrets of home baking
It's no secret that any dish looks more appetizing and attractive if it is originally served to the table and decorated. Show your imagination, especially since the confectionery world does not limit it.
It just so happened that pies, pies, croissants, buns and other delicacies should always have a glossy and appetizing amber crust. Do you think that this is unrealistic, in particular, for lean confectionery? Not at all. Now we will turn your culinary mind upside down and tell you how to grease pies before baking.
There are always options
Let's start with the usual classics. Of course, we are talking about chicken eggs. Many housewives use whipped yolk to brush the surface of pastries. The result is an appetizing ruddy crust and an attractive glossy sheen.
When to brush pies with egg? Eternal question. Of course, before heat treatment. The yolk will bring the brightest colors to your pastries. But there are other tricks that famous confectioners sometimes resort to.
You can use the whole egg, just beat it well before applying to the baking surface. In some cases, it is recommended to take only protein. So baking is guaranteed to acquire an attractive gloss, but the golden hue will be rather weak.
Unsweetened pastries should also be attractive. In this case, the protein of one egg can be mixed with water. 1 st. l. crystal liquid will suffice.
If you want to show your culinary skills in all its glory and, so to speak, strike with a weapon of mass gastronomic destruction, prepare egg glaze from the following components:
- chicken egg;
- oils;
- granulated sugar;
- water.
A light glossy sheen, an appetizing crust and a ruddy surface will be the main decoration of pies.
Our forgetfulness often puts spokes in the wheels. What if the pies are already in the oven, but the cherished shine and blush did not appear? You can resort to a little trick. No magic or trickery, just sleight of hand and ingenuity. Dissolve sugar in milk and rub egg yolk. This icing can be used to decorate baked goods. The result will surprise you. The confectionery product will not only become softer and more appetizing, but will also acquire the treasured amber sheen.
As if by magic, pastries turn into ...
Have you looked in the refrigerator and found no eggs in it? Are households already looking forward to your branded pies? No problem. Now we will share secret information on how to grease a pie if there is no egg.
Tea is not only a fragrant drink
Using freshly brewed tea, you can give pastries a golden crust. There will be no gloss, but this is not the main thing. Housewives who prefer to cook lean pastries resort to such a trick.
To prepare such a lubricant, you will need strong tea and granulated sugar. The mixture will be very liquid, but this can be corrected with the help of flour. Literally a couple of tablespoons of bulk material will do wonders.
milk rivers
Milk perfectly copes with any difficulties in baking. It is not only added to the dough, but also used as a glaze. In order for the baking surface to acquire the coveted gloss and ruddiness, the milk needs to be slightly warmed up. It is better to do this in a proven grandmother's way - in a water bath. And to give confectionery additional sweetness, you can add a couple of tablespoons of granulated sugar or powdered sugar.
Universal glazing: what is the secret?
To prepare a unique and very delicious glaze we need a classic set of products:
- butter;
- egg yolks.
Thanks to this tandem, the baking surface will become a rich amber color and shine in the sun with all the facets of gloss. Butter is melted to a liquid homogeneous state, and then mixed with yolks.
A little trick: the butter mass should not be hot, otherwise the eggs may curdle. Such a mass lubricates any, including not sweet pastries. Before or after baking - decide for yourself.
Water is the source of life
If you don't have on hand necessary products, plain water will give the desired gloss to baking. Thanks to the crystal liquid, pies and other confectionery products will become softer. Yes, and the color will change a little: it will turn out to be more saturated. Water can be mixed with sifted flour and butter. The liquid must be necessarily cold, and the flour must be sifted.
Instant transformation
Ordinary sugar syrup will help to give the confectionery a charming gloss and bright amber color. It is better to cover pies with such grease after heat treatment. Although in exceptional cases this can be done during baking. Better then use a kitchen spray bottle.
In seconds, your confectionery masterpiece can transform refined vegetable oil. Give preference to olive oil. Do not forget about the favorite delicacy of bees. Honey water or honey pure form also have a positive effect on the cooked delicacy. Amber color, dazzling gloss and additional flavor - these are not all the advantages of using such a glaze.
If you want to hide the imperfections of the pies or croissants you have made, you can use a thick glaze, which is made from flour, butter and sour cream. Of course, the rouge of baking will not be visible, but in the gloss you can see your reflection.
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 ready-made, but still hot pastries. This is the easiest way to make a pie look delicious. This method can be used if there is no time or desire to prepare a mixture for lubrication, if the necessary products were not in the house, or if the hostess simply forgot to treat the surface of the dough immediately before baking.
In order to get a smooth and shiny crust on the cake, which has a rich color, you should add a little sugar to the water. Such a mixture should be prepared based on the following proportion: one teaspoon of granulated sugar per one tablespoon of drinking water. Sprinkle the cake with this syrup twice: at the end of the proofing of the dough and shortly before the end of cooking.
Chicken egg
How to grease browned pies? The most common and simple product for glazing is egg. In addition, this ingredient can be used regardless of the type of dough used.
Egg glazing requires accuracy in working with it. After all, the mixture that has fallen on a baking sheet can stick pies to it during the baking process.
The baking surface can be greased with either a whole chicken egg or a mixture of this product with water or milk. To achieve the effect of a light crust with a beautiful sheen, you need to beat the protein with the yolk a little with a fork and apply to the dough before cooking.
If you use a mixture of egg and water, you will end up with a glossy surface with a rich color. And in the case when protein and yolk, diluted with milk, are used to lubricate pies, the resulting golden crust will please the hostess with brilliance and softness. The proportion in both cases is the same: for one chicken egg - one teaspoon of liquid.
Egg white
The chicken egg is not always used whole. Often, protein and yolk are used separately for surface treatment of baking. 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 both 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.
Another interesting frosting option is a mixture of one egg yolk and two tablespoons of softened butter. To prepare it, grind the indicated components with a fork until smooth. Next, you need to apply the resulting mass to the surface of the cake at the end of the dough proofing process. The resulting crust will please the hostess with its softness, golden color and beautiful shine. It is allowed to replace butter with margarine.
Vegetable oil or butter
How to grease pies before baking so that the crust turns out to be unusually soft? To do this, it is better to use oil, both butter and vegetable (sunflower, corn, olive, etc.). The surface of the pies will not shine, but the color will turn out bright.
When baking is made from puff or it is recommended to use vegetable oil to lubricate the surface. The creamy product is more suitable for fresh, yeast or sweet pies. It should be melted and greased on the baking surface when it is ready, but has not had time to cool yet. In addition, butter gives the pies a unique flavor.
Strong tea
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 grease the surface of the dough twice: immediately before baking and a few minutes before the cake is completely ready.
You can also add color saturation with flour. To do this, you need to cook sweet tea add a tablespoon of the indicated product, mix well and grease the surface of the pie with the resulting mass at the end of the dough proofing process.
Milk
How to grease the pie if there is no egg? Ordinary milk is also good for glazing. This product will be appropriate for any pastry, regardless of the type of dough used. Milk must be warm. They should grease the surface of the cake a few minutes before the baking is ready.
When using this product for glazing, the crust of the finished culinary product will 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 of cold drinking water. After you need to introduce a little flour and grind well until a homogeneous mass is obtained. This glaze is suitable for any test.
If the cake is sweet, it is recommended to add a small amount of sugar to the resulting mixture. This will give the crust a golden hue. It is necessary to treat the baking surface with such glazing immediately before starting cooking. It is allowed to replace butter with margarine.
Sour cream
You can use sour cream as a glaze. For pies with 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 give homemade cakes an even more appetizing appearance, you need to use icing. How to grease browned pies? For this, water, a chicken egg, butter or vegetable oil, tea leaves, sour cream or milk in various combinations are used. The 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.
What can you grease pies with, except for a raw egg?
- 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, the gloss will be more moderate, and the color will finished baking not 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 oil is mixed with a small amount 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.
- oil!
- my mother smears strong tea right before cooking, then the dough on top is not too dry
- warmed with sugar
- water
- vegetable oil.
- I always grease after baking. 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.
- butter.
- Milk, water with sugar, sunflower oil.
- oil painting
- 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.
- tea brew!!!
- butter
- Still strong sweet tea.
- I sometimes grease pies with thin mayonnaise ... not doing bad
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 are not always impressive with both taste and appearance, but if it strikes, it is remembered for a long time. When I told a cook I knew about the wonderful Stolle pies at Domodedovo, he shared in response a simple secret most brilliant and ruddy baking. 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 grate, 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 or even coconut flakes, for bread, whole or crushed sunflower or pumpkin seeds are suitable, for oatmeal bread, fried ones are a great choice cereals. Before sprinkling, baking must be coated.
