Before the revolution, baking was divided into lean and fast, not only according to the composition of the dough, but also according to whether it was brushed with egg or... peas. For a “blush”, for a bright red color, pies were greased not only with an egg mixed with water, but also with pea or oat flour diluted in water. Both eggs and peas contain a lot of lysine, an amino acid necessary for growth, tissue repair, production of antibodies, hormones, enzymes, and albumins. Nowadays, synthetic lysine is used to enrich feed and treat anemia in animals and people, and in the old days it was used to brown the crust of pies.
For baking, many means have been invented to make it attractive, rosy and glossy. Everyone probably knows that you can use syrup, skim milk, melted butter or vegetable oil as a lubricant for pies. Also, butter or vegetable oil, like other cooking fat, is applied to the baked goods after baking so that the crust shines and is golden.
The effect of different compositions for greasing baked goods is different, you can choose according to your taste. They should be applied with a culinary brush or sprayed onto products from a culinary spray bottle.
The most common thing is to brush pies and pies with egg.
It is 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 shine. If you 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 raspberry color of the crust. This color is caused by the pigment xanthophyll, which gives the yellow color not only to the cake shell, but also to the crumb, and also keeps the baked goods from drying out.
Conversely, egg whites draw water out of baked goods, resulting in a crispier, drier crust. Therefore, it is good to lubricate cookies, crackers, and crispy bagels with protein.
Here are the different lubrication options:
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 the vegetable oil and carefully stir in, apply with a brush before baking. The result is a golden glossy crust of different shades.
2) egg with milk in a 1:1 ratio. For a deep golden color and matte shine.
3) 20 g sugar + 1 egg + 70 ml milk. Mix and apply a thin layer before baking for a copper-golden color.
4) yolk with milk in equal proportions. Apply before baking for a golden brown and shiny crust.
5) yolk with cream in equal proportions. The result is 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. Mix egg white with water in equal quantities, apply with a brush or spray the surface of crackers or cookies from a spray bottle for a low shine on the crust.
9) protein with milk. The baked goods will have a light shiny surface.
Before baking, bread is usually not greased, but sprinkled with water or baked “custard”: the oven is generously sprayed with water from a spray bottle or a bowl of boiling water is placed on the underside. Then the crust is moistened with water vapor and becomes more ruddy and crispy. The bread is also greased 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 give the bread a harder and crispier crust. After baking, a starch solution (5 g corn or 7 g potato starch + 100 ml water, boil to thicken) is applied to freshly baked rye kovrigi for shine and crunch.
The pie is also greased with milk - skim milk, that is, “skinny” milk, also known as reverse milk. This milk is obtained by separating cream from milk; it contains no more than 0.5% fat. You can use milk powder dissolved in water in a ratio of 1 part milk powder to 8 parts water. In the modern version, it can be replaced with low-fat. Brushing the pie with low-fat milk helps produce a brighter crust, as opposed to a pale, unkempt crust.
The fat content of the dairy product used for lubrication affects the resulting effect. If you use cream or sour cream instead of skim milk, the effect will be the same as from melted butter, but the color will be brighter - due to the caramelization of lactose and milk sugar. Lactose caramelizes very slowly when heated for a long time 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 milk powder and a third of a glass of water. Also, baked goods (as well as other products) with honey in the dough or smeared with honey acquire a golden brown crust much faster.
The sugar in the lubricant is needed for the Mayaira reaction (a chemical reaction between an amino acid and sugar, which usually occurs when heated) to occur and for the caramelization of sugars. As a result, the crust becomes varnished and bright brown, and 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 greased with a bicarbonate (soda) solution. This gives them a crimson color when baking, but baked products treated with alkali do not need to be baked for a long time - there is less money for heating the ovens, and there is no danger of drying out the baked goods.
So, the color of baked goods depends on both the baking temperature and the duration. Pies, for example, bake quickly, but a pie can sit in the oven for an hour. Therefore, the color of the same lubricant composition can vary from light yellow to brown. This must be taken into account when baking pies, loaves, pies and cookies.
How to grease baked goods?
Homemade aromatic pastries have always been liked by everyone, both children and adults. In order for pies, buns, and pies to be a great success, it is not enough to simply mold them according to the recipe, you must “ennoble” them, apply the “finishing touch” to the products - glazing, which will give the pies not only an appetizing look, but also an amazing taste.
So, what can you grease pies with before or after baking, and what will come of it?
After all, the final result depends on what they are greased with: the pies become more ruddy and appetizing, with a soft matte or glossy and shiny crust.
How to grease baked goods
There are different glazing options for a particular type of dough:
Egg.
The most common and simple glazing of yeast and puff pastry is chicken egg. It is used whole or just the yolk. With the addition of milk, sour cream or water, as well as sugar. Baked goods brushed with yolk acquire 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 less pronounced gloss, it is recommended to add sugar to the milk-yolk mixture.
Milk.
Warm milk is also used as glazing, 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 it back in the oven until golden brown. Sweet buns and pies will acquire an appetizing and moderately shiny crust if you brush them with sweetened milk.
After baking, rye flour pies are “bathed” in warm milk, this makes them soft.
Sweet tea.
To give sweet pastries a golden brown crust without gloss, you can brush the pies with sweet, strong tea before baking. To do this, you need to dilute 2-3 tablespoons of sugar in 100 ml of hot tea leaves. Brush the cooled mixture onto buns or pies. You can use a tea bag as a “brush”. Some housewives dilute a small amount of flour (1 tablespoon) in a sweet brew and lubricate the products with this liquid glaze. As a result, the crust acquires a matte, bright color.
Plain water.
To make the color of the crust appear a little and the crust to become softer, you can moisten the finished, still hot pies with plain water. The finished sweet pastries are brushed with sweetened water (or sweet soda). As a result, such buns and pies acquire a bright, glossy crust.
Vegetable and butter.
To ensure that the baked goods have an unusually soft crust, the pies are greased with any vegetable oil, be it sunflower, olive or corn. However, you should not expect a shiny crust from this glaze. Vegetable oil can be greased with puff pastry or stretch pastry products before baking. Pies and flatbreads made from unleavened dough are brushed with melted butter immediately after baking. It is better to grease yeast or butter pies with butter when they are ready, but still hot.
A mixture of butter and yolk.
For all types of pies and pies, butter glaze is suitable. It is prepared as follows: add the yolk to softened butter or margarine (1-2 tablespoons) and grind until smooth. Baked goods coated with this glaze before baking acquire a rather soft, bright and glossy crust.
A mixture of butter and flour.
Before baking, any products can also be greased with a mixture of flour and butter. Mix softened butter with a small amount of water (cold), add a little flour and grind. Grease pies with this mixture before baking. For sweet pies and pies, you need to add sugar to the mixture.
Sour cream glaze.
Before baking, grease sweet pies and buns very well with a mixture of sour cream, butter and flour, sprinkling sugar on top. To prepare this glaze, sour cream must be thoroughly mixed with flour and combined with cooled melted butter. Mix the mixture well again until smooth and homogeneous.
Homemade aromatic pastries have always been liked by everyone, leaving no one indifferent, neither children nor adults. For pies, buns, and pies to be a success, it is not enough to cook them according to the chosen recipe. You need to put all your love into this process and be sure to apply the “finishing touch” to the products before baking - glazing, which will give the pies not only an appetizing look, but also an amazing taste.
How can you grease pies before or after baking? Every housewife asks this question when she is going to bake pies or buns. After all, the final result depends on what they are greased with: the pies become more ruddy and appetizing, with a soft and glossy shiny crust.
The pies can be brushed before or after baking using a silicone brush, gauze pad, tea bags or a natural goose feather brush. It doesn’t matter how the glazing will be applied, it is important to do it with light, almost weightless movements.
There are various glazing options and each housewife chooses the most optimal one for herself, which is suitable for a particular type of dough.
Egg
The most common and simplest glazing 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. Baked goods brushed with yolk acquire 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 less pronounced gloss, it is recommended to add sugar to the milk-yolk mixture.
Milk
Warm milk is also used as glazing, 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 it back in the oven until golden brown. Sweet buns and pies will acquire an appetizing and moderately shiny crust if you brush them with sweetened milk.
Sweet tea
To give sweet pastries a golden brown crust without gloss, you can brush the pies with sweet, strong tea. To do this, you need to dilute 2-3 tablespoons of sugar in 100 ml of hot tea leaves. Brush the cooled mixture onto buns or pies. You can use a tea bag as a “brush”. Some housewives also dilute a small amount of flour (1 tablespoon) in the sweet brew and lubricate the products with this liquid glaze. As a result, the crust acquires a matte, bright color.
Plain water
To make the color of the crust appear a little, and also to make it softer, you can moisten the finished, still hot pies a little with plain water. Some skilled housewives smear the finished sweet baked goods with sweetened water (or sweet soda). As a result, such buns and pies acquire a bright, glossy crust.
Vegetable oil
To ensure that the baked goods have an unusually soft crust, the pies are greased with any vegetable oil, be it sunflower, olive or corn. However, you should not expect a shiny crust from this glaze. Vegetable oil can be greased with puff pastry or stretch pastry products before baking. It is better to grease yeast or butter pies with butter when they are ready, but still hot.
Mixture of butter and yolk
For all types of pies and pies (sweet and not so sweet), butter glaze is suitable. It is prepared as follows: add the yolk to softened butter or margarine (1-2 tablespoons) and grind until smooth. Baked goods coated with this glaze acquire a rather soft, bright and glossy crust.
Sour cream glaze
Before baking, grease sweet pies and buns very well with a mixture of sour cream, butter and flour, sprinkling sugar on top. To prepare this glaze, sour cream must be thoroughly mixed with flour and combined with cooled melted butter. Mix the mixture well again until smooth and homogeneous.
Mixture of butter and flour
Before baking, any products can also be greased with a mixture of flour and butter. Mix softened butter with a small amount of water (cold), add a little flour and grind. Grease pies with this mixture before baking. For sweet pies and pies, you need to add sugar to the mixture.
Of course, of all the options listed, each housewife chooses the easiest and most affordable one. But every time, using a new lubricant for pies, you can diversify the festive look of your baked goods. Don't be afraid to experiment in the kitchen.
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Homemade baked goods have different colors: some products turn out to be ruddy, with a glossy crust, others are light, and for others it is golden, but without shine or completely pale. To avoid guessing what the crust will be like, different glazing compositions are used. The most common is a mixture of eggs and milk, but there are many other options. In this collection I will tell you how to grease pies and buns to make them golden brown and what you need to do to make them shine after baking. The choice depends on the type of dough, the method of molding and the personal preferences of the housewife.
Any glazing is applied to the dough after proofing, about five minutes before placing it in a hot oven. The products have already risen well and become fluffy, now you need to decide what to cover the top with. First, I will tell you how and what to grease pies and buns with, meaning how the glaze will be applied to the surface of the dough.
This must be done extremely carefully so as not to damage the dough or lower it. You need a soft brush, preferably made of natural bristles or a silicone culinary brush. If you have a goose feather, that’s great. In the absence of either one or the other, roll up a piece of gauze in several layers, dip it in the prepared mixture and squeeze lightly. Under no circumstances should pressure be applied to the surface of the product; movements should be light and weightless. First, brush over the top of the product, moving to the edges, then coat it in a circle so that the buns and pies are golden brown on all sides.
If the glazing is applied carelessly and unevenly, the baked goods will be unsightly, with whitish stripes and spots. It is very important that the composition with which you coat the dough is warm, i.e. You need to take 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 in the oven so that they are golden brown
Egg
Egg-oil mixture
Sour cream
Milk
Sweet tea or tea leaves
Warm water
Vegetable oil
Egg
When they write that baked goods need to be greased with egg, novice housewives have a question - what do they grease the pies with: white or yolk? Or a whole egg? Egg whites are used for other purposes, for protein glaze; this will be discussed in a separate article. And pies and buns are greased with beaten egg or egg yolk. Using a whisk or fork, beat the egg until light foam appears. If you wish, 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 you grease it only with yolk, the crust turns out to be very ruddy, brownish, bright, and glossy. Usually a mixture is made from the yolk with water or milk, in the proportion of one yolk to a spoonful of liquid. The surface will not be so dark, but shiny, glossy, uniform.
Egg and butter mixture
Suitable for any type of test. Beat the egg until foamy, adding 2 tbsp while whipping. l. water and 1 tbsp. l. melted butter. Water and oil are added in several stages, alternately 1 tsp. Immediately after cooking, the glaze is applied to the dough and placed in the oven. To make the crust very bright, make a yolk-butter mixture. In a warm bowl, grind one yolk 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 liquid sour cream, not very fatty, keeping it at room temperature for some time. For sweet buns and pies, make a sour cream glaze 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 baked goods made from any type of dough, both before and after baking. The crust will be golden brown, thin, moderately shiny, without gloss. For sweet pies and buns, add a few pinches of sugar to the milk, stir and apply to the surface before placing in the oven. Unsweetened baked goods can be greased twice - before placing in the oven and about five minutes before they are ready.
Strong sweet tea or tea leaves
This type of glazing is used for sweet products. Add two tablespoons of sugar to half a glass of hot, very strong tea or fresh tea leaves, dissolve and allow to cool to room temperature. The concentrated drink is used to coat pies and buns before putting them in the oven. As a result, the products acquire a bright, intense blush, matte, without gloss.
Warm water
The purpose of this type of glazing is to bring out the color of the crust and soften it. Typically used for unsweetened lean pastries, bread rolls, and unleavened pies. For sweet products, you can add a little sugar to the water. Brush the baked goods 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 keep the crust soft, the pies are greased with butter. But when to do this depends on the composition of the test. Puff or stretch cakes are greased before baking, and yeast pies and buns are still hot after they are taken out of the oven. There will be no shiny crust, but the blush will appear a little, but the most important thing is that the 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 shiny
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 glazing option. It softens, decorates and flavors at the same time. Take equal volumes of honey and warm water (2-3 tbsp each), mix and brush hot pastries as soon as you take them out of the oven. It will become golden brown, with a glossy sweet crust and will smell delicious of 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, preparing sweet syrup is a matter of a few minutes. Mix jam with water to form a thick, viscous liquid. Strain it and remove the fruit pulp. It's even easier with jam - 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 a syrup that matches the type of your baked goods. If you are 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 the sugar syrup used to coat finished products to give it a more contrasting, rich taste. It can be alcohol (liqueur) or lemon juice. To make sugar syrup, you need to take sugar and water in equal volumes (for example, 3 tbsp each). Boil after dissolving the sugar crystals over low heat for 2 minutes. You need to grease the baked goods with hot syrup so that it not only covers the top, but also absorbs 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; it is mainly used to lubricate flatbreads. But this option is also suitable for yeast buns and pies. You won’t get a shiny crust; it will be evenly browned and matte. It is better to melt the butter and apply it in a thin layer to the finished baked goods. The crust will darken, become soft and shiny. Vegetable oil is used for the same purpose - to soften and tint finished baked goods.
These are not all the ways and options for greasing pies and buns so that they are rosy and shiny. There are even more complex recipes, with unusual additives in the form of rice flour, or icing with powdered sugar, but they are more likely 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 on how and what to grease pies and buns with, share them in the comments, I would be very grateful. Your Plyushkin.
As soon as you can see that the buns are almost ready, you need to open the oven, pull out the baking sheet and brush the buns with beaten egg so that they shine after baking. For ruddy, shiny baked goods, whipped whites separated from the yolk are usually used. It is applied to products before baking. Attention! If baked goods are brushed with beaten egg, not separated, then the mixture must be applied thinly, otherwise the baked goods will crack and lose their attractiveness. Pies and any pastries can be greased with both egg white and yolk, and you can also add shine using other brushes. If you brush the buns with sugar water, they will sparkle charmingly after the syrup has dried.
Baking Grease Recipes
To achieve glossy baked goods, you can grease them before going into the oven. You can use egg white, which must be separated from the yolk and beaten.
The ideal home tool for coating pies, pies, bread and cookies is a silicone brush. Another secret from a housewife I know: you can add a little sunny turmeric to a beaten egg or milk intended for coating homemade pastries or bread for added brightness. Sprinkles will make your homemade baked goods even more beautiful, aromatic and appetizing. Before sprinkling, the baked goods must be coated. I brushed it with egg, milk and water.
Add grated cheese and salt to them. butter and crushed garlic. The buns will turn out aromatic, and even with a tasty, nutritious topping.
Chicken egg lubrication
Cakes can be frosted before baking, during baking, and after baking. In order for the pie to have an appetizing glossy crust, it needs to be greased with protein glaze, butter glaze or sweet syrup. To obtain a golden, shiny crust, professionals recommend mixing 1 egg white with 1 tablespoon of water. This icing is best for savory pies. To make the cake slightly browned, you need to dissolve a little sugar or mashed yolk in milk. The white glaze should be applied to the cake before or during baking.
In the first case, the baked goods will be covered with a yellowish, bright crust with a rich taste. Mix the mixture well, and then you need to grease the buns with it. If you wish, you can add sugar to the batch, then the coating will have less gloss. Dilute the chickens. the egg can be sour cream, water, sugar. This makes greasing baked goods a breeze.
Ghee is used to soften the surface and give the crumb a pleasant taste; it is mainly used to lubricate flatbreads. But this option is also suitable for yeast buns and pies. There are even more complex recipes, with unusual additives in the form of rice flour, or icing with powdered sugar, but they are more likely for professionals, and we will use what is available.
By the way, in this case it would be appropriate to take a tea bag instead of a brush and lubricate it with it. There is another popular recipe for greasing buns, which modern housewives like. Some housewives sweeten the water and begin to grease the rolls with it. The result will be a bright, glossy glaze on the buns. Vegetable oil will help you realize your desire to bake pies with a soft crust. You can take any type, be it just sunflower, corn or olive. Lubricate the plant. butter not only buns, but also all other baked goods made from puff pastry or stretch dough. But if you decide to soften the yeast or butter dough, it is better to grease it with vegetable oil when it is ready, but when the buns are still hot. I mix and grease the baked goods.
The baked goods will become more rosy and sweet, and will smell like honey. This is delicious! Thank you. Great ideas! I grease the buns so they shine with yolk. Previously, I didn’t know how to grease baked goods if there was no egg, so I started experimenting and this is the list I came up with. It turns out aromatic, tasty and rosy. But I haven’t coated it with egg and sour cream before! Previously, I greased buns and pies with egg, but this time I decided to take a risk and greased them with sweet water.
Adding shine to finished pies
To keep the crust soft, the pies are greased with butter. But when to do this depends on the composition of the test. Puff or stretch cakes are greased before baking, and yeast pies and buns are still hot after they are taken out of the oven.
Every housewife wants to make beautiful golden brown baked goods. Water will soften the crust and create a mother-of-pearl effect.
How to grease bun pies before and after baking to give a glossy surface of uniform color? It is prepared from butter or margarine, water and flour. Soft butter is mixed with a small amount of cold water, flour is added and everything is ground. You can sprinkle them with sugar directly over the glaze. 8.After baking, grease immediately with vegetable oil and cover with a towel.
This can be milk, plain 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 an egg with a teaspoon of milk, then a gloss will also appear on the pies, and the color of the crust itself will no longer be as rich, but closer to golden. If you want the crust of your pies or pie to be crispy, then treat it with just one egg white without other additional ingredients. It will be golden brown, but there will be no gloss on the surface of the pies. To achieve this, you will need to grease the pies with this tea before starting the baking process. Instead of using a brush, you can use a tea bag to grease the surface of the cake. When you add flour to tea, the crust on the pie will already be a brighter color, and the surface will be matte.
There are also those who let the baked goods set a little in the oven, only then cover it with beaten yolk. With this option, the dough does not burn, the color of the product becomes rich and even. You can also add a small amount of butter or warm milk to the beaten egg. The bright color of baked goods is also achieved by coating with vegetable or butter. And mayonnaise is for greasing unsweetened.
After all, their final result depends on what flour products are flavored with: the pies acquire a blush, become much more appetizing, the crust becomes glossy and very soft. You can also add milk, sour cream, water or sugar to it. When baked goods are brushed with chicken yolk, they acquire a very bright and rich crust. To make the color and gloss more moderate, add a little milk to the yolk. And if the baked goods are greased with sweetened milk, then the color of the crust will be rich and moderately glossy.
In order for the product you bake to become shiny, even and neat, you need to coat it straight along, with gentle movements of the brush along the top. This brush is very convenient to use when you need to apply a liquid mass: it does not scratch the product. Grease the pies with a very thin layer. If you lubricate with a thick layer, the lubricant will flow, leaving smudges. It must be remembered that pies are lubricated solely to give a more beautiful appearance. Too much lubricant applied to the product can ruin the taste of the finished product.
When the pies are stuck together, before going into the oven they need to be given a farewell kiss in the form of icing, i.e. you need to grease the top of the products, which will help them become rosy and appetizing. To make the sides of yeast pies sparkle with gloss, before baking they must be greased with melange - a whipped mixture of egg white and yolk. And if you “salt” the top well with granulated sugar, you get a delicious sugar crust.
Real housewives consider it their duty to serve visually attractive confectionery and baked goods with a fragrant and crispy golden crust. To add density to the crust, add 2 tbsp to the egg or beaten whites. l. warm milk diluted with 1 tsp. Sahara. They will remain in the oven for 3 minutes, this time is enough for the pies to brown and shine with a golden crust. Yeast doughs love a generous amount of glaze during baking.
You don't have to expect much from vegetable oil. The “tan” will be beautiful and even, but not glossy. The dullness of the buns after this glazing is normal.
The most common and simple glazing of yeast and puff pastry is chicken egg. It is used whole or just the yolk. For a more moderate color and gloss, the yolk is diluted with milk. To do this, a few minutes before the pies are ready, use a brush to brush their surface with warm milk and place it back in the oven until golden brown. Some housewives dilute a small amount of flour (1 tablespoon) in a sweet brew and lubricate the products with this liquid glaze.
Previously, I only greased pies with yolk, but I realized that when you add water, the crust becomes very thin (which is tastier for me), but the gloss remains. The eggs must be fresh, separate the yolk and beat everything thoroughly with a whisk and it is ready to spread on the dough with a special pastry brush. To make small pies and buns shine, you need to stir the yolk in a cup; sometimes I add a little water to it, so it spreads easier and more evenly and is more economical. Everything must be thoroughly whisked and brushed onto the top of the buns or pies.
You can also grease with whipped egg white. Tea glazing is used if you want to get a golden brown crust without gloss. After you remove them from the oven, brush the pies with vegetable oil, if possible, olive oil. The pies will instantly transform and become more appetizing.
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