Is it possible to grease the buns with sour cream before baking. How to grease pies for golden brown before baking if there is no egg? How to grease pies so that they are ruddy

Each housewife has her own tricks for getting delicious pastries. One of these is the method of lubricating the top crust. There are different glazing compositions, and their choice depends on the type of dough, the shape of the product, and simply personal taste preferences.

How to grease pies for a golden crust before sending them to the oven

Any glazing should be applied to the dough after the products have distanced. It turns out, not earlier than 5 minutes before putting the baking sheet in the oven.

The main thing is to be careful, because with inept movements you can lower the dough or even damage it. Touch should be barely perceptible. First you need to coat the top of the baking, and then around the entire perimeter, so your pies will be golden and mouth-watering from all sides. Irregularly applied glazing will leave whitish spots and streaks and spoil the look of the finished product.

Please note: the lubrication composition must be warm, all products must be prepared in advance and removed from the refrigerator.

What is the best way to apply glaze? As a tool you can use:

• silicone cooking brush;
• goose feather;
• a piece of gauze rolled up in several layers.

Compounds for glazing

But you can lubricate your creation different products. Let's see which of them are the main ones for applying to pies before baking them:

1. Egg. For these purposes, either the yolk or the whole egg is usually used. And, of course, pre-whipped until a light foam is formed. Optionally, you can mix the egg with a spoonful of milk or sugar, but keep in mind: in this case, the blush will be moderately saturated;
2. Egg-butter mixture. This option is suitable for absolutely any type of test. To give a bright crust to the pies, grind the yolk with a spoonful of soft butter. If you just need a little ruddy pies, you can add a couple of tablespoons of water to such a mixture, and melt the butter first;
3. Sour cream. There was no egg at hand, you can find a way out of the situation by replacing it with sour cream, low-fat and liquid, however, the crust after such glazing will not have the usual gloss. For sweet buns, flour and butter are added to the sour cream glaze;
4. Milk. This product can be used to grease baked goods both before being sent to the oven and after being removed from it. The crust will be golden with a moderate sheen;
5. Strong tea or brew. This composition is used mainly for sweet products. It gives a blush of intense saturation;
6. Warm water. Glazing with plain water softens the crust and reveals a hint of color;
7. Vegetable oil. If you need a soft crust of products, oil is suitable. Puff pastry is smeared with such glazing before baking, and yeast dough after the pies are ready.

Glazing finished products

You can also add shine to pies after you take the baking sheet out of the oven.

Here's what you can grease the finished pies for golden brown:

1. Honey syrup. Not only gives a golden hue and a unique aroma, but softens and decorates the crust of the product. True, you can use such a composition if you did not add additional spices to the baking, or otherwise the rich taste of honey will kill everything;
2. Syrup of their berries and fruits. A sweet viscous consistency for lubrication can be made from water and homemade jam or jam. It is better to use light species, the ideal option is apricot;
3. Sugar syrup. You need to lubricate the pastries with hot, freshly prepared icing, it will not only cover the pies, but will also be absorbed into the crust. For taste, if desired, you can add liquor or lemon juice to the syrup;
4. Butter and vegetable oils. You will not achieve a shiny crust in this type of lubrication, but it will be ruddy and uniform. And the shade is a little more pronounced.

Experiment with frosting and get ruddy pies with a delicious and bright crust!

How to grease pies and buns?

How to grease pies-buns before and after baking to give a glossy, uniform surface in color?

1. 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, then the gloss will be more moderate, and the color of the finished baking will not be so bright.
To achieve a bright color, but without a pronounced gloss, a little sugar is added to the mixture of yolk and milk.

2. There are several ways to get a golden crust without gloss. You can use strong sweet tea. Two to 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.

3.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.

4. 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 margarine), add one or two yolks and grind. The butter should melt completely. This glaze is suitable for any pastry.

5. Butter - flour mixture is used to glaze any pies, but if the pie 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.

6. 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.

7. Well, the simplest and easy way- lightly moisten the finished pastry with plain water. The color of the crust will change slightly, as it were, but the crust itself will become softer.

8. Lubricate immediately after baking with vegetable oil and cover with a towel. It turns out a beautiful and soft crust.

At all times, everyone liked homemade fragrant pastries, both children and adults. In order for pies, buns, pies to be a success, it is not enough just to mold them according to the recipe;

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.

There are various glazing options for a particular type of dough.

Egg
The most common and simple glazing of yeast and puff pastry is 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.
After baking, rye flour pies are “bathed” in warm milk, which 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 with 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, you should not expect a shiny crust from this glazing. Vegetable oil can be lubricated before baking products made from puff or stretch dough. Pies and cakes made from unleavened dough are smeared with melted butter immediately after baking. Yeast or rich pies are best lubricated with oil already ready, but still hot.

A mixture of butter and yolk
Butter glaze is suitable for all types of pies and pies. 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.

To make the finished pastry ruddy and glossy, it is smeared with a beaten chicken egg.

Many housewives use both protein and yolk, and a little sugar is also added to them.

But professional bakers say that in order to achieve the perfect appearance of ready-made pies and pies, you should not use a whole egg, but its components.

Shortbread dough is covered with slightly shaken egg white, and yeast dough is covered with yolk.

Note to housewives: if there are no eggs in the refrigerator, you can use sweet water. Also, eggs can be replaced with milk, butter or vegetable oil, mayonnaise or sour cream.

When to brush pies and buns with egg yolk

This question is asked by novice housewives and experienced bakers. The end result depends on when and how the baking is greased.

There are several methods, and only experience will tell you which one is more correct.

• Before putting into the oven.

Many women claim that brush the pies with egg yolk needed before placing the baking sheet in the oven. This option is suitable for baking that cooks quickly.

• 15 minutes after the start of baking.

It is believed that during this time the crust of the pie has hardened enough so that the yolk does not soak the dough, but remains on the surface. The result is a very ruddy and bright baked goods.

• A few minutes before it's ready.

This method should be used during the preparation of pies for children. Two to three minutes is enough for the pastries to turn out moderately ruddy and without a hard crust.

VIDEO INSTRUCTION

How else is an egg used in baking?

Cooking pies, buns, bread is not complete without eggs. They are added to the dough, they also lubricate the surface of baking before baking or during cooking.

What else can eggs be used for?

1. For making stuffing. The most common combinations are boiled egg and green onions or rice, boiled yolks and grated baked carrots.
2. For filling. In order for a large open pie to cook correctly, that is, the dough with the filling at the same time, filling is often used. To do this, beat eggs or only proteins together with milk, cheese, sugar, salt. The resulting mixture is poured over the filling before putting the cake in the oven. A unique recipe is Adjarian khachapuri, when an egg is simply broken into the middle.

VIDEO RECIPE

Delicious recipes

Pies with green onions and eggs

There are several cooking methods: you can bake in the oven or oven, fry. You can also use unleavened, puff or yeast dough as a basis. The most delicious pies are obtained precisely from the dough, for the preparation of which yeast is used.

For test:

• three eggs;
• two large spoons of sugar;
• 500 grams of warm milk;
• a pack of dry yeast;
• flour;
• a pinch of salt;
• 100 g butter.

Add milk, yeast diluted in warm water, 250 grams of flour to beaten eggs with sugar and mix thoroughly. Leave in a warm place for 30 minutes. After - pour in the melted butter and add as much flour as the dough takes. Remove the finished dough in a warm room for one hour.

For filling:

• green onion, finely chopped;
• boiled chicken eggs (8-10 pieces).

Cooking.

1. It is necessary to form pies the size of a palm, put them on a baking sheet greased with butter and sprinkled with flour.
2. Cook at a temperature of 200 degrees for 15 minutes, then remove and brush with egg yolk whipped with sugar.
3. Leave in the oven for another 10-15 minutes!

Grandma's Egg and Rice Pies

For these pies, you can take yeast dough from the previous recipe.

For the filling you will need:

• 200 grams of boiled rice;
• 5 large chicken eggs;
• a pinch of salt and black pepper.

You can also add a little minced chicken fried with onions, but in this case, the number of eggs should be reduced. Mix the ingredients thoroughly, adding spices to taste.

Cooking.

1. From the finished dough, make small balls, roll them out and put the filling in the middle.
2. Form pies, put them on a baking sheet and grease with yolk.
3. Baking time 25-35 minutes at a temperature of 200 degrees, depending on the features of the oven.

For test:

• 7 g yeast;
• half a tablespoon of sugar;
• one egg;
• 300 g of warm milk;
• two tablespoons of vegetable oil;
• 500 g flour;
• a pinch of salt.

Dough for khachapuri is prepared as follows:

1. Salt and sugar, one egg, flour and yeast are added to warm milk.
2. Everything is thoroughly mixed, a large ball is formed, which is placed in a bowl.
3. The dough covered with a towel is placed in a warm room for one hour.

The filling for khachapuri is hard cheese suluguni with spices and oriental herbs (of your choice). It should be grated or finely chopped.

Cooking.

1. From ready dough you need to form boats.
2. Put the cheese in the middle, and grease the edges of the dough with beaten yolk.
3. Bake for half an hour, then remove the khachapuri from the oven and break one egg into the middle of each.
4. Cook for another 10-15 minutes.

Bon appetit!

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.

Ingredients

1. Egg - 3 pcs. (1 piece for greasing rolls);
2. Milk - 230 ml;
3. Flour - 120 gr;
4. Salt - 0.5 tsp

Cooking:

1. You need to mix flour, salt, a couple of beaten eggs. Mix so that there are no lumps.
2. Then you need to add milk.
3. Divide batter halfway between muffin pans as it will rise during baking.
4. Put to bake in the oven.
5. 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 on the raw dough, on the finished product, which is already laid out on parchment, on baking paper.

1. For ruddy shiny baking, whipped protein separated from the yolk is usually used. It is applied to products before baking.
2. If you spread pastries with an undivided egg, then the pastries will turn out ruddy, but still a little paler.
3. 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.

1. Warmed milk will make the buns shine and soften the crust a little.
2. Butter will make pastries soft and fragrant.
3. If you grease the buns with sugar water, then after the syrup dries they will sparkle charmingly.
4. Suitable and plain water. 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

beautiful, fragrant pies 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 analyze in more detail various options than to grease pies for a golden crust, 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's good 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 perfect recipe. beautiful pie even a novice hostess will come out of a yeast dough 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 have a magical aroma and creamy taste, then send it to the oven without glaze 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 heat treatment. You will not get a shiny crust, but it will be very soft.

Vegetable oil is applied with a brush on products made of puff or extraction test 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 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 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. And what to do if a handsome man is sitting in the oven with meat stuffing? 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.

Before the revolution, pastries were divided into lean and short pastries, not only in terms of the composition of the dough, but also in terms of whether it was smeared with an egg or ... peas. Pies for a “blush”, for a bright red color, were smeared not only with an egg mixed with water, but also with pea or oat flour. Both eggs and peas contain a lot of lysine, an amino acid necessary for growth, tissue repair, production of antibodies, hormones, enzymes, and albumins. Now synthetic lysine is used to enrich feed and treat anemia in animals and humans, and in the old days they were used to brown the crust on pies.

For baking, many means have been invented to make it attractive, ruddy and glossy. Everyone probably knows that syrup, skimmed milk, melted butter or butter can be used as a lubricant for pies. vegetable oil. Also, butter or vegetable oil, as well as other cooking oil, is applied to the baking after baking, so that the crust is shiny and golden.

The effect of different compositions for lubricating baking is different, you can choose according to your taste. They should be applied with a cooking brush or sprayed with a cooking spray.

The most common is the lubrication of pies and pies with an egg.

It is also better to dilute the egg with water in the proportion of 1 part egg to 4 parts water. Thanks to the egg, you will get a beautiful golden crust color and a matte sheen. If add less water- 1:1 by weight or even less, for example, pour 1 tablespoon of water into 1 egg - you will get a dark red, almost crimson crust color. This color is caused by the pigment xanthophylls, which gives yellow color not only to the shell of the cake, but also to the crumb, and also keeps the baked goods from drying out.

And vice versa, egg white draws water out of baking, the crust turns out to be more crispy, dryish. Therefore, it is good to lubricate cookies, crackers, crispy bagels with protein.

Here different variants lubrication:
1) 1 egg + a pinch of salt + some vegetable oil (from a spoon to a glass of vegetable oil). Beat the egg with salt until foamy, pour in and carefully stir in the vegetable oil, apply with a brush before baking. It turns out a golden glossy crust of a different shade.
2) an egg with milk in a ratio of 1:1. For dark golden color and matte sheen.
3) 20 g sugar + 1 egg + 70 ml milk. Mix, apply before baking in a thin layer for a coppery golden color.
4) yolk with milk in equal proportions. Apply before baking for a golden and shiny crust.
5) yolk with cream in equal proportions. It turns out a shiny brown crust.
6) yolk with water in the same proportion. The crust is glossy, dark golden or light brown.
7) egg white. We get a light crispy crust.
8) protein with water. Egg white mixed with water in equal amounts, applied with a brush or sprinkled on the surface of crackers or cookies from a spray bottle for a slight sheen of the crust.
9) protein with milk. Baking will have a light shiny surface.

Bread is usually not lubricated before baking, but sprinkled with water or baked "custard": spray the oven with plenty of water from a spray bottle or put a bowl of boiling water on the underside. Then the crust is moistened with water vapor and becomes more ruddy and crispy. Also, bread is smeared with a solution of flour or starch in water. The white solution adds shine to baked goods.

Starch is also used in baking, it is applied to the dough to get a firmer and crispier crust on the bread. After baking, a starch solution (5 g corn or 7 g potato starch+ 100 ml of water, boil to thicken) is applied to freshly baked rye carpets for shine and crunch.

Also, the cake is smeared with milk - skimmed, that is, "lean" milk, it is reverse. Such milk is obtained by separating cream from milk, it contains no more than 0.5% fat. You can use powdered milk dissolved in water in a ratio of 1 part of powdered milk to 8 parts of water. In the modern version, it can be replaced with fat-free. Brushing the cake with low-fat milk helps to get a brighter crust, as opposed to a pale, non-buttered one.

Fat content used for lubrication dairy product affects the effect. If you take cream or sour cream instead of skim milk, then the effect will be the same as from ghee, but the color will be brighter - due to caramelization of lactose, milk sugar. Lactose caramelizes very slowly, with prolonged heating above 150 degrees. Therefore, milk is often mixed with sugar or honey. Often, milk is mixed with sugar for color and diluted with water: a tablespoon of sugar per tablespoon of powdered milk and a third of a glass of water. Also, pastries (as, indeed, other products) with honey in dough or smeared with honey acquire a golden crust much faster.

The sugar in the grease is needed for the Mayair reaction (a chemical reaction between an amino acid and sugar that usually occurs when heated) and for the caramelization of sugars. As a result, the crust becomes lacquered and bright brown, acquires a caramel smell. The Maillard reaction proceeds well in a neutral and slightly acidic environment, but an alkaline environment greatly accelerates it. That's why German pretzels and buns are dipped in an alkaline solution or smeared with a bicarbonate (soda) solution. This gives them a raspberry color when baked, however, alkali-treated products do not need to be baked for a long time - there is less money for heating the ovens, and there is also no danger of overdrying the baked goods.

So, the color of baking depends on both the baking temperature and the duration. Pies, for example, are baked quickly, and a pie can stand in the oven for an hour. Therefore, the color with the same lubricant composition can vary from light yellow to brown. This must be taken into account when baking pies, carpets, pies and cookies.

Now baking is no longer as popular as in the days of our grandmothers. At the time, it was practically a way to survive. They baked everything: pies, bread, buns. Now it is much easier to buy everything in the nearest supermarket. But there are still young hostesses who are interested in the secrets of cooking and love to cook.

Any bakery must have the following properties:

• be prepared according to a strict recipe
• be tasty
• have a decent look.

The last point is important. Baking should look, if not perfect, then at least appetizing. To do this, the finished baking is lubricated - it takes on a finished look.

With an egg, everything is simple and clear. As a baking grease, it is versatile. You can lubricate with protein, you can with yolk. And you can beat both well together. You can also add milk, sour cream to the egg. You can apply it with a modern silicone brush, created specifically for such cases. Previously, in many families, a shaving brush was used for this purpose. Of course, clean, bought specifically for working with pastries. And even earlier, the quill pen was used.

But then a nuisance happened - there was not a single egg in the refrigerator, everything went into baking (salad / cake / dessert).

Therefore, today we will talk about how to grease pies if there is no egg.

Don't know how to grease pies if there is no egg? It's OK.

I am more than sure that you will find the necessary product in your kitchen. Perhaps not even one.

Water

The easiest way to replace an egg is to grease ready pie ordinary water. This will not add special beauty, but your product will receive a nice gloss. The skin will become soft. What else is needed? For pies and pies sweet stuffing, add sugar to the water.

And another completely non-obvious product that can replace an egg is ordinary sparkling water, the price of which is 15-25 rubles, and it probably costs almost any refrigerator. A very modern and unusual solution.

Vegetable oil

If soda original way replace the egg when baking, then grease with vegetable oil - trite, but effective. Really…

What product is 100% sure you have in your refrigerator? It is vegetable oil. It will not add gloss to your products, but at worst it will do.

But it is better to use it only for puff pastry.

Tea

On the one hand, the method is quite popular, on the other hand, it is often forgotten about.

Strong tea has long been used to lubricate pastries, not as a substitute for an egg, but as an independent recipe.

It will give baked goods a soft golden crust. For sweet pastries you need to add a couple of tablespoons of sugar per glass to tea.

creamy mixture

The creamy mixture is prepared from three components - melted butter, water, and flour. It is necessary to put the oil in a dish convenient for rubbing. Add water. The amount of water is calculated by eye. When flour is added, the consistency of the mixture should turn out to be slightly watery, so that it is convenient to smear the product with a silicone brush.

Also, butter can be melted and lubricated like this.

Mayonnaise and sour cream

If the pastries are not sweet, but, for example, with meat filling, then the egg can easily be replaced with mayonnaise or sour cream. You only need to apply one thin layer. It's important not to overdo it.

Your ways

Now you know how to grease pies if there is no egg in the refrigerator.

Most culinary discoveries are either accidental or experimental. So perhaps you yourself will come up with something unusual and extraordinary. If you have any ideas please share with us in the comments.

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.

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 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 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 granulated sugar 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 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 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 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.

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 stretch dough, 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

How to grease the cake so that there is a ruddy and bright shade of the crust without gloss? In this case, strong tea is perfect for surface treatment. You can use it as an unsweetened infusion, or 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 add a tablespoon of the indicated product to the prepared sweet tea infusion, mix well and grease the surface of the cake with the resulting mass at the end of the 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 the pastries are sweet, then it is recommended to add a little 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 home baking for an even more appetizing appearance, you need to use glazing. 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. Appearance pies will vary depending on the chosen icing. 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.

How to grease the pies so that they are ruddy?

Pies exuding a breathtaking aroma of fresh pastries cannot but excite the appetite. And if they are also beautiful, but ruddy! No man can resist such temptation. To make the pies ruddy, they need to be greased with an egg, tea leaves or sweet water. Read on for details.

Take a silicone baking brush. It does not crumble, it is easy to wash, dry and does not stain from products. The brush is supple and soft, thanks to which it does not crush the dough when pressed. You can replace such a tool with a piece of cotton fabric.

How to lubricate before sending to the oven?

Egg.

Options:

• take a whole egg (the surface will be smooth and ruddy);
• use only protein with sugar (less rosy, but more crunchy);
• only the yolk (brown and gilded).

The recipe is simple: beat an egg or yolk (or protein), adding a little sugar or salt (depending on the nature of baking), and coat the tops of the pie right before planting in the oven.

If you overdo it and spread too thick a layer of egg, ready-made pies may acquire a slight eggy odor.

Attention! raw egg pies are coated exclusively before they are sent to the oven. Lubricating already prepared pastries, you run the risk of contracting salmonella, since the egg will actually be raw, and also, possibly, curled up right on the pie.

Butter and egg.

The crust will turn out not only ruddy, shiny, but also soft. Butter glaze is very easy to make: mix a raw egg yolk with a spoonful of butter. Fluff the mixture with a fork to break up any lumps. Lubricate the pies with a brush before sending them to the oven.

How to grease ready-made pies?

Water with sugar. Have you noticed how smooth, ruddy and even the crust is on the buns from the nearest buffet cafe? Often this is merit. icing sugar. Add a spoonful of sugar to 3/4 cup boiled water. Lubricate already prepared pastries.

Sweet black tea. People often use just tea without sugar to grease the tops of pies. Then the crust turns ruddy, but with a subtle sheen. If you want to achieve the mirror-like finish advertised, use sweet tea. Lubricate the patties before placing in the oven, and then immediately after taking them out.

To lubricate baking, the housewives adapted other products that are often at hand in the kitchen - vegetable or butter, milk (it is better to sweeten too), sour cream.

Little secret: Do you want pies not only to be ruddy, but also to smell appetizing? Dip a pinch of cinnamon or turmeric into sweetened milk, water, or an egg (depending on what you use). Golden crust secured!

If the crust is hard, then while the pies are still hot, rub them with a piece of butter and hide the same under a towel. The crust will turn out incomparably soft and fragrant.

How else to decorate pies?

The crust can be made not only ruddy, but also original. Buns and pies can be decorated with sprinkles. Baking can be sprinkled with poppy seeds, sesame seeds, crushed sunflower seeds or ground almonds, cumin.

You need to sprinkle before putting in the oven. So that the grains do not crumble, first brush the spaced pies with a beaten egg, and only then sprinkle them - then they will stick well. It will turn out two in one - both ruddy and tasty!

For savory pastries, try this option - cheese, butter and garlic. Mix grated cheese with butter, add crushed or grated garlic. Spread this slurry into small longitudinal recesses on the spaced pies (you can push them with the blunt side of the knife) right before being sent to the oven. Bake until done.

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