How to make a shiny crust on baking. How to lubricate pastries with protein or yolk

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 cooking, baking should be greased with an egg or any glaze 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 butter. 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.

How to grease pies so that they are ruddy? Delicious pastries usually have, in addition to a really amazing taste, also the same amazing appearance. Ruddy pies are simply delicious. How to get this attractive gloss on pies. What are the kitchen solutions for this?

What do you need to make pies brown?

In fact, blush on pies can be done in various ways. If you experiment a little and find the right combinations, then it is quite possible to even adjust the level of gloss on baking yourself. The main thing is to know what to use for this and in what proportions you need to mix these or other ingredients in order to get exactly the level of gloss on the pies that you need.

Egg

The well-known chicken egg here is, perhaps, in the first place. It is ideal for both yeast and puff pastry. The egg itself can be used directly as a whole, or sometimes only one yolk is taken. If you want your pies to have the richest blush, then the yolk should not be used “clean”, but with the addition of a number of other components. It can be milk, ordinary water or sour cream, as well as sugar. In addition, an egg, salted and well beaten, will also give your pies a dark gloss.

If you mix the egg already with a teaspoon of milk, then gloss will also appear on the pies, and the color crust itself will no longer be so saturated, but closer to golden.

A teaspoon of cold water (but always boiled) also mixed with an egg will give a small gloss and the crust will be very light.

If you want the crust of pies or pie to turn out crispy, then process it with only one egg white without other additional components. Just beat the protein and grease the cake with it.

These are the main combinations of a chicken egg with various ingredients to get a beautiful gloss on pies.
Milk options

Milk is also widely used to bring gloss to pastries, and for any kind of baking. Everything is very simple here, only warm milk is always used, without additives. Just take a small brush, and when the pies are ready very soon, take them out, brush them with milk prepared for this (that is, warm) with a brush, and after such a milk treatment, send them back to the oven for the final stage.

Milk can also be sweetened. If you add sugar to it, then the crust on the pies will also form. It will look very appetizing, and the color of its gloss will be quite moderate.

If you are making your pies from rye flour, then upon completion of the process of baking them, simply “bathe” them in the same warm milk. Such a "milk bath" will add softness to them
Bring blush with sweet tea

Strong tea with added sugar will also give your pies a rather attractive crust. It will be ruddy, but there will be no gloss on the surface of the pies. To achieve this, you will need to grease the pies with such tea before starting the baking process. A lot of tea is not required, 100 ml of this strong drink and a spoonful of 2 or three tablespoons of sugar are enough. Wait until the tea has cooled, and then grease the pies with it.

Instead of a brush, brush the surface of the cake with a tea bag.

There is another option with tea, this is to add a little more flour to it (usually a tablespoon). It is well stirred and also greased pies. By adding flour to tea, the crust on the cake will already be a brighter color, and the surface will turn matte.

Lubricate the pies with plain water

Plain water can also be used to give the pies a more attractive appearance. When your patties are cooked and still hot enough, simply brush them with plain water. So, their crust will become much softer.

If you are preparing sweet pastries, then you can anoint them with slightly sweetened water, or instead of such water, you can take sparkling water and also sweet. The crust after such processing will become bright and sparkle with gloss.

Shine with vegetable or butter oil

Any oil of vegetable origin will help you make the crust on the pies quite soft. Just butter your pies after cooking. But from such processing, the crust of the pies will not shine.

Also, vegetable oil is perfect for baking from puff pastry or stretched dough. Lubricate such pies will need to be immediately before baking.

If you are preparing pies (or other types of pastries) from dough that is already unleavened, then anoint them with butter. This should be done when they are ready. Butter or yeast pies are usually also smeared ready-made, but again, always only hot.

Lubricate with butter and yolk

This is also a good option, which is also universal, that is, suitable for all varieties of pies and pies. Here you can take not only butter, but also simple margarine. Butter or margarine must first be softened, and then you can take it with a tablespoon (one or two). There, then you will need to add the yolk. All this is well mixed. We do this until the mass of butter and yolk becomes homogeneous. You will need to grease the pies just before baking, and only then send them to the oven. As a result, the crust will turn out to be soft, but at the same time quite bright and glossy.

Butter plus flour

This is another option with butter, only now we will add flour to it. The butter also needs to be softened first and add a little water (plain, cold) to it, plus a little flour to the water. We grind all this mass thoroughly and also grease our pies just before baking. If you want the pies to be sweet, then add the necessary component for sweetness, that is, sugar, to the same mixture.

Sour cream

The sour cream option is well suited for sweet baking. Lubricate pies or sweet buns before baking. Here, sour cream is not used in its pure form, but with the addition of flour and plus butter to it. In addition, pies can also be sprinkled on top with sugar. First, sour cream is mixed with flour, and after that melted butter is spread there. Mix well again until the mixture is smooth and uniform.

But from this video you will learn how to cook delicious pies with liver and how to anoint them later to make them rosy. We look.

How the cake will look depends largely on the final “touch”, that is, icing. Depending on the method of glazing, the color can vary - from a tanned, glossy dark brown to a barely noticeable blush on pastries. Consider a variety of options for how to grease a pie.

Probably the most popular icing is the egg. It is suitable for baking from any kind of dough. The egg can be mixed with milk or water, with or without added sugar. The brightest gloss and rich color of the crust gives egg yolk. Beaten with a little milk, the yolk gives a more moderate gloss and not very bright color of the baked goods.

If you want to achieve a bright color, but without a pronounced gloss, a small amount of sugar should be added to the mixture of yolk and milk.

To get a golden crust without gloss, there are several ways. The first is the use of strong sweet tea. Three tablespoons of sugar should be added to 0.5 cups of hot tea leaves and stirred. After the mixture has cooled slightly, you need to grease the cake. Another way is to dilute one tablespoon of flour with tea leaves with sugar to a liquid consistency.

You can also brush the cake with warm milk shortly before it is done and brown it in the oven. For this, it is best to use a brush. If the cake is sweet, you can add some sugar. It turns out a slightly shiny, appetizing crust.

To make the crust glossy and bright, but at the same time soft, you should prepare a yolk-oil mixture. To do this, put a tablespoon of softened butter in a warm bowl, add one or two yolks and grind well. Such icing can be lubricated with any pastries.

They also use an oil-flour mixture, it is suitable for glazing any pies. Softened butter is mixed with a small amount of cold water, add flour and mix everything well. If the cake is sweet, then you should add a little sugar.

And finally, the easiest and easiest option for greasing a pie is to lightly moisten the finished pastries with water. The color of the crust will change a little, as it were, and the crust will become softer.

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 a chicken egg. It is used whole or just the yolk. With the addition of milk, sour cream or water, as well as sugar. Baking, smeared with yolk, acquires the brightest and richest crust. For a more moderate color and gloss, the yolk is diluted with milk. If you want to get pies with a bright crust, but with a less pronounced gloss, it is recommended to add sugar to the milk-yolk mixture.

Milk
Warm milk is also used as a glaze, which is suitable for any type of baking. To do this, a few minutes before the pies are ready, use a brush to brush their surface with warm milk and place them in the oven again until golden brown. Sweet buns and pies will get an appetizing and moderately shiny crust if smeared with sweetened milk.
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. As a "brush" you can use a 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.

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!