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.
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:
But you can lubricate your creation with different products. Let's see which of them are the main ones for applying to pies before baking them:
You can also add shine to pies after you take the baking sheet out of the oven.
Here's how you can grease ready-made pies for a golden crust:
Experiment with icing 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 large quantity milk, then the gloss will be more moderate, and the color of the finished baking will not be so bright.
To achieve 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. Oily - flour mixture 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 butter is mixed with a little 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 easiest way is to slightly 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. 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 pastry 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 puff pastry or stretch pastry. Pies and cakes made from unleavened dough are smeared with melted butter immediately after baking. yeast or sweet pies it is better to lubricate 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 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.
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.
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.
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.
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
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?
VIDEO RECIPE
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:
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:
Cooking.
Grandma's Egg and Rice Pies
For these pies, you can take yeast dough from the previous recipe.
For the filling you will need:
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.
For test:
Dough for khachapuri is prepared as follows:
The filling for khachapuri is hard suluguni cheese with spices and oriental herbs (your choice). It should be grated or finely chopped.
Cooking.
Enjoy your meal!
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.
Cooking:
Apply the mixture directly on the raw dough, on the finished product, which is already laid out on parchment, on baking paper.
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.
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.
No matter what 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.
Many people ask me about tastes and preferences.
Now I will tell
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:
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.
I am more than sure that you will find the necessary product in your kitchen. Perhaps not even one.
The easiest way to replace an egg is to brush the finished cake with plain 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 with a sweet filling, sugar must be added 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.
If soda is an original way to replace an egg when baking, then lubricate with vegetable oil is 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.
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.
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.
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.
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.
Now you know how you can grease pies if there is no egg?
The yolk and a little milk - the color after baking will be moderate not bright.
Yolk, milk and a little sugar - the color of the product will be bright.
Add sugar to boiled milk.
Melt honey and grease sweet pies.
Yolk and butter. The butter should melt, beat with the yolk - the crust will be soft, glossy and bright.
Sweet cold water or slightly sweet boiling water.
Hot tea leaves and sugar, when the mixture has cooled, grease the pies.
Add a little flour to the sweet tea leaves so that the consistency is liquid without lumps - there will be a matte color.
You can do frosting.
Grind softened butter, water and flour - icing for pies, you can add sugar.
Butter, sour cream and flour. Melt the butter and combine all the ingredients, sprinkle with sugar on top. Glaze.
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 pastry 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.
Homemade cakes have a different color: some products turn out to be ruddy, with a glossy crust, others are light, in others it is golden, but without shine or completely pale. In order not to guess what the crust will be, use different glaze compositions. The most common is a mixture of eggs with milk, but there are many other options. In this collection, I will tell you how to grease pies and buns so that they are ruddy and what needs to be done to make them shine after baking. The choice depends on the type of dough, the method of molding and the personal preferences of the hostess.
Any glaze is applied to the dough after proofing, about five minutes before putting it in a hot oven. Products have already risen well, have become lush, now you need to decide how to cover the top. First, I will tell you how and how to grease pies and buns, meaning how the icing will be applied to the surface of the dough.
This must be done very carefully so as not to damage the dough, do not lower it. You need a soft brush, preferably made of natural bristles or a silicone cooking brush. If there is a goose feather - generally wonderful. In the absence of either one or the other, roll up a piece of gauze in several layers, dip in the prepared composition and squeeze lightly. In no case should you press on the surface of the products, the movements should be light, weightless. First, they brush along the top of the product, moving towards the edges, then coat it in a circle so that the buns and pies are ruddy on all sides.
If the glaze is applied carelessly, unevenly, then the baking will be ugly, with whitish stripes and spots. It is very important that the composition with which you cover the dough is warm, i.e. you need to get the egg out of the refrigerator in advance and beat it or warm the milk a little.
Egg
Egg butter mixture
Sour cream
Milk
Sweet tea or brew
warm water
Vegetable oil
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.
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.
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.
Warm milk is used to lubricate any bakery products from any kind of dough, both before baking and after. 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.
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.
The purpose of this type of frosting is to bring out the color of the crust and soften it. Usually used for savory lean pastries, bread dough buns, unleavened pies. For sweet products, you can add a little sugar to the water. Lubricate the pastries with water a few minutes before they are ready and immediately after taking them out of the oven. The crust will become darker and softer, with a slight gloss or matte finish.
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 being 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.
honey syrup
Berry and fruit syrups
sugar syrup
Butter, ghee or vegetable oil
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.
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.
In sugar syrup, which is covered finished goods, flavorings are often added 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.
Ghee is used to soften the surface and give the crumb a pleasant taste, mainly they are smeared with cakes. But for yeast buns and pies, this option is also suitable. A shiny crust will not work, it will be evenly ruddy, matte. It is better to melt the butter and apply a thin layer of liquid on the finished baking. The crust will darken, become soft and shiny. Vegetable oil is used for the same purpose - to soften and tint the finished baking.
These are far from all the ways and options for how to grease pies and buns so that they are ruddy and shiny. There are even more complex recipes, with unusual additions in the form of rice flour, or icing with powdered sugar, but they are more for professionals, and we will use what is available. And the result will be no worse, you'll see! If you have your own recipes for how and with what to grease pies and buns - share in the comments, I will be very grateful. Your Plushkin.
How to grease pies so that they are ruddy? delicious pastries usually has, 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.
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 pastry 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.
