With a beautiful shiny finish. How to get a beautiful "tan" from home baking? Especially for products made from yeast dough, because puffs or muffins will brown on their own - you just need to make the fire bigger 5 minutes before the baking is ready.
But yeast pies with this strategy will simply dry out and may remain pale. Therefore, we take 1 egg more than indicated in the list of ingredients, and beat it with a fork in a bowl. The brighter the yolk, the better!
When the pies fit well in the oven and the crust starts to set on them, take a feather or a special brush and grease the pastries with a beaten egg. If you grease before putting in the oven, the egg will not allow the pies to rise. If you rush and grease in advance, the pies can settle. I brush pastries with egg about 7 to 10 minutes before they are done.
Now you can add heat: the pies will brown beautifully.
Know-how: if you have only bottom heat in the oven, place a cast-iron pan or a heat-resistant mold filled with water on the bottom of the oven when baking pies or buns. The steam will give moisture, and then the lower crust will remain soft, and the upper will brown.
Of course, a beaten egg (and even better - a bright homemade yolk, pounded with a teaspoon of milk) is the best option for greasing pastries! But, if the eggs all went into the dough, or you bake a lean cake, then instead of an egg, you can grease the pastries with sweet strong tea. In a non-lean version, sour cream or heavy cream is also suitable.
And what tricks do you have to make pastries ruddy and appetizing? Share in the comments, please! I will be very glad to your advice. 🙂
Beautiful, fragrant pies are loved by adults and children. Remember the exciting moment in childhood, when the grandmother takes out of the oven a handsome man bursting with heat and burning with gold, and immediately the saliva begins to run. In order for the baking to be a success, she put a piece of her love, warmth and care into it. But that is not all. Even if the dough has risen remarkably, it may remain pale and ugly in the oven. Today we will talk about how to grease pies for golden brown.
Before, after or during
This is one of the most important questions to consider before putting your product in the oven. The algorithm is as follows: while the dough finally fits on the baking sheet, you must turn on the oven to warm up. Delicate items should not be placed in a cold oven.
Now let's move on. What is the chosen form? Small pies can be lubricated in advance. Similarly, baking is performed from tender, puff or shortcrust pastry. Even during cutting, cover them with prepared glaze and send them to the oven. They bake perfectly, and the top does not have time to burn.
Below we will take a closer look at the various options for greasing pies for golden brown, but for now let's finish the thought. Large items with meat or fish will be in the oven much longer, so it is recommended to postpone the glazing. Approximately 10 minutes before readiness, it will be possible to remove the cake, apply the selected composition and return it back. It is not recommended to go far now, as soon as the surface becomes perfectly beautiful - it's time to pull it out.
plain water
Since it is not so difficult to make a pie, this dish is often on our table. And if hard times have come, and there are only enough products for the filling? How to lubricate the surface so that the family will eat your cooking with pleasure? There is nothing easier. Immediately after baking, go over the surface with a brush moistened with water. This will not give shine, but will make the crust more ruddy and soft. Usually this is enough, because you are not cooking for the competition.
Egg
This is the very first thing that comes to mind. Indeed, what is there to think about than to grease pies for a golden crust. Beat the egg, waved the brush - and the result is obvious. This is the simplest and most effective type of glazing, which is used by almost all housewives. However, there are subtleties here. An egg is a yolk + white. In this case, everyone decides what exactly to use. If you take only protein, then it will give a light coating. Add some sugar and you get a meringue that works well for Easter baking. However, bakery products must be golden, for this we are talking today about how to grease pies for a golden crust. Hostesses use the following options.
The whole egg is beaten and applied to the surface of the product. What is the advantage of such a method? The pies are very beautiful, tender and ruddy, as if tanned in the sun. A warm shade goes with delicious products. He has only one drawback - the appetite becomes indomitable.
Someone likes that pies or pies are not just golden, but dark brown. To do this, there are two options: add a little sugar to the egg mixture (a teaspoon without a slide) or take only the yolk. If you are afraid that in this case it will turn out pale, then just a few grains of sugar are enough, and your product will shine with chocolate gloss.
Sweet tea
Of course, this option is best suited for buns. Baking becomes even tastier from a ruddy, beautiful crust. However, this recipe can be adapted "just in case".
Here is a product on your table, ready for baking, and the eggs are over. Don't run to the store. And how to make a ruddy crust on a pie? Very simple, make a little strong tea leaves and cool. The tan will be less pronounced, but still noticeable. For 100 g of boiling water, 1 tsp is enough. dry welding. If the pastries are sweet, you can put 2 tablespoons of sugar on this amount. For meat pies, 0.5 teaspoon is enough. A very good magic wand - be sure to write it down for yourself.
Dairy Shores
Ask your grandmother what she greases pies with. Surely in her arsenal there is also a milk crust. They did not expect? But many chefs keep this recipe a secret. Unlike an egg, milk gives a tender, soft crust. Therefore, if you are making pies that should not be crunchy, then this is the perfect recipe. A beautiful yeast dough pie will come out even for a novice hostess if:
- let him go;
- preheat the oven;
- bake until half cooked;
- 5-10 minutes before readiness, remove and brush with warm milk. The last point is very important, because the longer the product covered with such a glaze is subjected to heat treatment, the darker it becomes. And if the temperature exceeds 180 degrees, then it can even burn out.
Butter
Speaking about how to grease pies before baking, we should not forget about the role of fats. It all depends on what effect you want. If you want the cake to get a magical aroma and creamy taste, then send it to the oven without glazing and bake until fully cooked. After that (now the crust is still quite firm when pressed, but this will not last long) prick a good piece of butter on the fork and generously pass the entire surface. After finishing, cover the cake with a napkin, then with a thick towel and leave for 30 minutes to rest. Delicate, fragrant, soft and ruddy crust is provided to you. True, there will be no gloss.
Vegetable oil
This is another option for those who are wondering how to grease pies before baking. And it is not necessary to take sunflower. Olive, cotton, in a word, any vegetable will do, it is only desirable that it be refined, since we subject it to heat treatment. You will not get a shiny crust, but it will be very soft.
Vegetable oil is applied with a brush to puff pastry or stretch pastry before you put them in the oven. But yeast or butter can be glazed still hot, after the oven.
The easiest recipe
If you are a novice hostess, then you may be interested not so much in how to glaze the surface as in how to cook it tasty and fragrant. In fact, there is nothing complicated. There are numerous sites for simple recipes for pies in the oven, but today our goal is to find an option that has been tested by time and generations.
Since we assume baking without the use of oil, it is necessary to introduce fats into the dough itself. Otherwise, the products will dry out and become completely boring. The basis will be milk, it makes the most delicious and magnificent dough.
So, take 1 liter of milk, 150 g of margarine, 1.5 kg of flour, 4 chicken eggs, 5 g of dry yeast and 3-4 tablespoons of sugar. The ingredients are simple, they are in every kitchen.
A beautiful yeast dough pie is prepared using the sponge method. There are other options, but this is a topic for a separate article. So, heat a glass of milk and dilute the yeast in it, add a spoonful of sugar and 8 flour, leave for 15 minutes. Once the mixture has doubled in size, all other ingredients can be added. Knead a soft, elastic dough. Now you know how to make a pie. It remains to add the filling. It can be anything, but this dough is best combined with jam and cottage cheese, cherries and raspberries, that is, with sweet fillings.
Meat beauties
And we continue to share secrets with you and tell you simple recipes for pies in the oven. Speaking about hearty and tasty products with meat and fish, you need to remember that here there is much less fat in the dough. The juicy filling compensates for their lack, and the cake turns out to be very tasty.
So, the classic pie dough is performed as follows. You will need 500 g of flour, 1.5 cups of milk, 30 g of yeast, 1-2 eggs, 1 tablespoon of sugar and 3 tablespoons of sunflower oil.
The technology of preparation is similar. We heat the milk, we introduce yeast, sugar and flour into it. Mix and leave to rise. Do not forget that all the ingredients are taken warm (room temperature), and the flour is sifted. Now we introduce all the other components and leave until the volume doubles. Mix well and put back into the saucepan to rise again. Now we shake out the dough on the table and beat it out, lightly dusting the surface with flour. Everything, you can form a product. From such a base you get a luxurious yeast pie with fish or meat, with cabbage and minced meat, with chicken and mushrooms.
Finishing touch
The foundation is very important. Half the success depends on what kind of dough you have. And to make the pies ruddy, you just need to apply gloss. Milk, sugar, tea - this is the best option for sweet buns. But what if a handsome man with meat stuffing is sitting in the oven? Try the unique tandem of butter and egg yolk. If you cover the cake with this icing 10 minutes before the end of baking, you will get a rich, amber-colored surface. It will shine with all facets of gloss in the sun, delighting your family.
Instead of a conclusion
We have reviewed the simplest and most reliable recipes for making sweet and meat pies in the oven. Each one is reliable and can be used in your kitchen. As for glossing techniques, the choice here is up to the hostess. If you want, you can do without glazing at all, but the product will lose some of its attractiveness.
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 a recipe for fresh, fragrant, ruddy buns, which are smeared with an egg to give a shiny, ruddy crust like a leaf.
- Egg - 3 pcs. (1 piece for greasing rolls);
- Milk - 230 ml;
- Flour - 120 gr;
- Salt - 0.5 tsp.
Cooking:
- You need to mix flour, salt, a couple of beaten eggs. Mix so that there are no lumps.
- Then you need to add milk.
- Divide batter halfway between muffin pans as it will rise during baking.
- Put to bake in the oven.
- As soon as you see that the buns are almost ready, you need to open the oven, pull out the baking sheet and brush the buns with a beaten egg so that they shine after baking. When the buns are lightly baked, an even ruddy color is guaranteed.
How to grease pies to shine after baking
Apply the mixture directly to the raw dough, to the finished product, which is already laid out on parchment, on baking paper.
- For ruddy shiny baking, whipped protein separated from the yolk is usually used. It is applied to products before baking.
- If you spread pastries with an undivided egg, then the pastries will turn out ruddy, but still a little paler.
- If you beat an egg with butter and spread it with a mixture of pastries, then the buns will become softer and more fragrant.
Attention! If the pastry is smeared with a beaten, unseparated egg, then the mixture must be applied thinly, otherwise the pastry will crack and lose its attractiveness.
What lubricate pies with protein or yolk
Pies and any pastries can be greased with both protein and yolk, and you can also add shine with other shaving brushes. For example, every housewife will be interested in how to grease the buns to make them beautiful, appetizing, if she forgot to grease them before sending them to the oven.
- Warmed milk will make the buns shine and soften the crust a little.
- Butter will make pastries soft and fragrant.
- If you grease the buns with sugar water, then after the syrup dries they will sparkle charmingly.
- Plain water will do too. If you lightly smear the baking surface, then after drying, a mother-of-pearl effect will be obtained.
How to grease baked goods
Whatever composition the baking is lubricated with, in order for it to be appetizing and have a ruddy surface, one must be able to apply the mixture correctly. Pies should be lubricated longitudinally, preferably with one stroke of the entire product, otherwise it will be streaked. It is recommended to apply the mixture with a special confectionery brush.
The brush does not scratch the product and applies the composition evenly. It needs to be applied in a very, very thin layer.
In addition, we must not forget about the baking temperature, at a lower temperature, pies and buns will be softer and lighter, at 200 gr. they acquire a ruddy appetizing crust.
Baking always pleases family and guests. For every housewife who loves to bake, there will be no superfluous information on how to properly grease pastries.
Egg-buttered buns: step by step recipe with photo
Baking always pleases the household and is accompanied by a unique aroma that creates an atmosphere of comfort. It is useful for every housewife to know how to grease the pies so that they are ruddy and look appetizing. There are many tricks that our grandmothers used when they baked pies and buns.
Why grease pastries
In recipe books, we often see photos of finished baking, which
instantly makes you want to cook something similar. First of all, of course, you need to learn how to make dough and stuffing.
However, housewives are often upset by the appearance of baking after it is removed from the oven or stove. You don’t want to put pale products on the festive table at all. So how to grease the pies so that they are ruddy? A lot depends on what kind of baking you want to get as a result.
Pies may differ in appearance, but this does not affect their taste. Matte is just as good as glossy. Someone likes when pastries are soft, and someone likes a crispy crust.
Before or after?
When wondering how to grease the pies so that they are ruddy, you should also think about when is the best time to do this. Some housewives send them to the oven without processing them. After cooking, the pies are smeared and become glossy.
Most often, the dough is processed still raw and only then sent to the oven. This allows it to brown slightly and brown. Baking has a delicious glossy crust, which is like a varnish coating.
Someone waits for the pies to bake a little, and only then puts a whipped yolk on them. This prevents the dough from burning and guarantees a rich, even color.
Lubrication of pies before baking
To get glossy pastries, you can grease them before going into the oven. The mixture is applied directly to the raw dough. There are several options for greasing pies and buns before baking.
- You can use egg white, which must be separated from the yolk and beaten. Lubricate the dough with the resulting white foam. The cake will be crispy and shiny.
- If you beat the whole egg, the gloss effect will be the same, but the color will become paler.
- If you add a little butter to a beaten egg, the pies will become softer and more fragrant.
When lubricating baking with a whole egg, apply the resulting foam in a thin layer, otherwise it may crack during baking.
Adding shine to baked pies
Every housewife wants her to get beautiful ruddy pastries. How to make pies ruddy if you have not greased them beforehand? It turns out that there are tricks to give gloss to finished dough products.
- Heated milk can soften the crust of baked pies and make them slightly shiny.
- Brushing with butter makes baked goods glossy and adds a pleasant aroma.
- If you dissolve a little sugar in warm water and anoint the buns that have not cooled down with syrup, they will become shiny after drying.
- You can also use plain water. It needs to be applied quite a bit. The water will soften the crust and create a mother-of-pearl effect.
How to
To prepare mouth-watering culinary masterpieces, it’s not enough just to learn about what baked goods are lubricated with. The secrets of ruddy pies include how to properly apply the mixture to dough products.
To get shiny, neat pies, you need to lubricate them with direct longitudinal movements, lightly touching the surface so that the form does not deform. It is advisable to coat the product from beginning to end in one fell swoop, otherwise the mixture will lie unevenly, and ugly stripes will turn out.
To apply the mixture, it is recommended to use a special silicone pastry brush, which can be purchased at a hardware store. It is convenient for her to apply a liquid mass, and she does not scratch the dough. If there is no such brush, you can take a piece of gauze folded several times, or a chicken feather. The main thing is to ensure that there are no villi and threads on the baking.
Lubricate the pies in a very thin layer. Otherwise, the mixture will begin to drain and form smudges on the sides of the product, which will spoil its appearance. It is worth remembering that greasing pies is used only to add shine. The mixture should not overpower the flavor of the baked goods.
About how to grease the pies so that they are ruddy, you can think of it yourself. Note that the appearance of a crust on pastries depends on the temperature. The lower it is, the softer the pies are. If you bake them at 200 degrees, they will get a golden crust.
There are many ways to make pies. Try, experiment and enjoy your delicious creations!
How to grease pies, pies and buns after baking so that they shine, are ruddy and soft? This question is asked by many novice hostesses, because everyone wants homemade cakes to be ruddy, with a glossy crust, and usually - if you don’t use some tricks - the cake turns out without shine and is completely pale.
The whole secret of softness, shine and golden color of baking lies in glazing. And if in simple words - before being ready, baking should be greased with an egg or any icing option that suits you (much depends on the dough, the molding method and your personal preferences).
Our article will focus on exactly what you need to grease pies and buns so that they are ruddy and what needs to be done to make them shine after baking.
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 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. Commonly used for savory lean pastries, bread dough buns, McDonald's hamburger buns, unleavened patties. 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.
