How to grease pies so that they are beautiful. How to grease pies and buns to achieve a golden crust

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.

When to brush pies and buns with egg yolk

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

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

Before putting into the oven.

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

15 minutes after the start of baking.

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

A few minutes before it's ready.

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

VIDEO INSTRUCTION

How else is an egg used in baking?

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

What else can eggs be used for?

For making stuffing. The most common combinations are boiled egg and green onion or rice, boiled yolks and grated baked carrots.
For filling. To big open pie cooked correctly, that is, the dough with the filling at the same time, filling is often used. To do this, beat eggs or only proteins together with milk, cheese, sugar, salt. The resulting mixture is poured over the filling before putting the cake in the oven. Unique recipe is Adjarian khachapuri, when the egg just breaks into the middle.

VIDEO RECIPE

Delicious recipes

Pies with green onion and egg

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. Most delicious pies are obtained from the dough, for the preparation of which yeast is used.

For test:

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

In beaten eggs with sugar, add milk, diluted in warm water yeast, 250 grams of flour 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. Put away ready dough in a warm room for one hour.

For filling:

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

Cooking.

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

Grandma's Egg and Rice Pies

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

For the filling you will need:

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

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

Cooking.

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

For test:

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

Dough for khachapuri is prepared as follows:

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

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

Cooking.

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

Enjoy your meal!

As soon as you see that the buns are almost ready, you need to open the oven, pull out the baking sheet and brush the buns with a beaten egg so that they shine after baking. For ruddy shiny baking usually use a whipped protein separated from the yolk. It is applied to products before baking. 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. If you grease the buns with sugar water, then after the syrup dries they will sparkle charmingly.

Baking Grease Recipes

To get glossy pastries, 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 cakes, pies, breads and cookies is a silicone brush. Another secret from a friend of the housewife: in a beaten egg or milk intended for coating homemade cakes or bread, you can add a little sunny turmeric for more brightness. Sprinkling will make your homemade cakes even more beautiful, fragrant and appetizing. Before sprinkling, baking must be coated. I brushed it with egg milk and water.

Add grated cheese to them from the next. oil and crushed garlic. The rolls will turn out fragrant, and even with a tasty, nutritious baked goods.

Egg lubrication

Cakes can be glazed before baking, during baking and after baking. In order for the cake to have an appetizing glossy crust, it must be greased with protein glaze, butter glaze or sweet syrup. Professionals advise mixing 1 egg white with 1 tablespoon of water to get a golden, shiny crust. This frosting is best for savory pies. To make the cake lightly browned, you need to dissolve a little sugar or pounded yolk in milk. Protein glaze should be applied to the cake before or during baking.

In the first case, baking will be covered with a yellowish, bright crust with rich taste. Mix the mixture well, and then you need to grease the rolls with it. If you wish, you can add sugar to the batch, then the coating will have less gloss. Dilute the chickens. an egg can be sour cream, water, sugar. Thus, lubricating pastries is easier than ever.

Ghee is used to soften the surface and give the crumb pleasant taste, basically they smear cakes. But for yeast buns and pies, this option is also suitable. There are even more complicated recipes, with unusual additions in the form rice flour, or glaze with powdered sugar, but they are more 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. There is one more popular recipe than to grease rolls that you like modern housewives. Some housewives sweeten the water and begin to grease the rolls with it. The result is a bright, glossy icing on the buns. Vegetable oil will help to realize the desire to bake pies with a soft crust. You can take any kind, be it just sunflower, corn or olive. Lubricate rast. butter not only rolls, but also the rest of pastries made from puff pastry or stretched. But if you decide to give softness to yeast or sweet dough, it is better to lubricate with vegetable oil in ready-made, but when the rolls are still hot. I mix and grease the pastry.

That the pastry will become more ruddy and sweet, it will smell like honey. This is delicious! Thank you. Great ideas! I grease the buns so that they shine with yolk. Previously, I didn’t know how to grease pastries if there was no egg, I started experimenting and this is the list I got. It turns out fragrant, tasty and ruddy. But I have not greased with an egg with sour cream before! I used to grease buns and pies with an egg, but this time I decided to take a chance and greased them with sweet water.

Adding shine to baked pies

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 being taken out of the oven while still hot.

Every hostess wants her to have a beautiful ruddy pastries. The water will soften the crust and create a mother-of-pearl effect.

How to grease pies-buns before and after baking to give a glossy, uniform surface in color? It is prepared from butter or margarine, water and flour. soft butter mixed with a small amount cold water, flour is added and everything is rubbed. You can sprinkle them with sugar directly on the glaze. 8. Lubricate immediately after baking with vegetable oil and cover with a towel.

It could 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. 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. 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. Instead of a brush, brush the surface of the cake with a tea bag. By adding flour to tea, the crust on the cake will already be a brighter color, and the surface will turn matte.

There are also those who let the pastry set a little in the oven, only then cover it with whipped yolk. With this option, the dough does not burn, the color of the product becomes saturated and even. Can also be added to beaten egg a small amount of butter or warm milk. The bright color of baking is also achieved by spreading with vegetable or butter. And mayonnaise - for lubrication of unsweetened.

After all, it is from what they are flavored flour products, their final result depends: the pies acquire a blush, become much more appetizing, the crust becomes glossy and very soft. Also, milk, sour cream, water or sugar can be added to it. When baking is smeared chicken yolk, it acquires a very bright and saturated crust. To make the color and gloss more moderate, a little milk is added to the yolk. And if you smear the pastries with sweetened milk, then the color of the crust will be saturated and moderately glossy.

In order for the products you bake to become shiny, even and neat, you need to smear them straight along, with gentle movements of the brush along the top. Such a brush is very convenient to use when it is necessary to apply a liquid mass: it does not scratch the product. Lubrication of pies must be done in a very thin layer. If you lubricate with a thick layer, then the lubricant will flow, leaving smudges. It must be remembered that pies are lubricated solely to give a more beautiful appearance. Enumeration of the lubricating mass applied to the product can interrupt the taste finished product.

When the pies are stuck, before going to the oven, they should be given a farewell kiss in the form of icing, i.e. it is necessary to lubricate the top of the products, which will help them become ruddy and appetizing. In order for the sides of yeast pies to sparkle with gloss, before baking, they must be greased with melange - a whipped mixture of protein and yolk. And if it’s good to “salt” on top granulated sugar, you get a delicious sugar crust.

Real housewives consider it their duty to serve outwardly attractive confectionery products to the table, pastries with fragrant and crispy golden crust. To add density to the crust, add 2 tbsp to the egg or whipped whites. l. warm milk diluted with 1 tsp. Sahara. They will be in the oven for 3 minutes, this time is enough for the pies to brown and shine with a golden crust. Yeast dough likes rich frosting while baking.

You don't have to expect much from vegetable oil. "Sunburn" will be beautiful and uniform, but not glossy. The haze of buns after such glazing is normal.

The most common and simple glazing of yeast and puff pastry is 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 them back in the oven until purchased. golden brown. Some housewives dilute a small amount of flour (1 tablespoon) in sweet tea leaves and lubricate products with this liquid glaze.

I used to grease pies only with yolk, but I realized that when water is added, 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 the dough with a special pastry brush. And in order for small pies and buns to shine, the yolk must be stirred in a cup, I sometimes add a little water there, it is easier and more evenly smeared and more economical. Everything must be thoroughly beaten with a whisk and grease the top of the rolls or pies with a brush.

You can lubricate with whipped protein. Glazing from tea is used if there is a desire to get a golden crust without gloss. After you take them out of the oven, grease the pies with vegetable oil, if possible, with olive oil. Pies will instantly change and become more appetizing.

On trend:

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.

Exist various options glazing 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.
Pies from rye flour after baking, they are "bathed" in warm milk, this makes them soft.

Sweet tea
In order for sweet pastries to acquire a golden crust without gloss, you can grease the pies before baking with sweet strong tea. To do this, dilute 2-3 tablespoons of sugar in 100 ml of hot tea leaves. Lubricate the buns or pies with the cooled mixture. Can be used as a brush tea bag. Some housewives dilute a small amount of flour (1 tablespoon) in sweet tea leaves and lubricate products with this liquid glaze. As a result, the crust acquires a matte bright color.

plain water
In order for the color of the crust to appear a little and the crust to become softer, you can moisten ready-made, still hot pies 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 stretched dough. Pies and cakes from unleavened dough Brush 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 homogeneous mass. 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.

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

Any bakery must have the following properties:

be prepared according to a strict recipe
be delicious
have a decent look.

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

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

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

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

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

I am more than sure - in your kitchen there is required product. Perhaps not even one.

Water

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

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

Vegetable oil

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

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

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

Tea

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

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

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

creamy mixture

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

Also, butter can be melted and lubricated like this.

Mayonnaise and sour cream

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

Your ways

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

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

When you cook pastries, all your family members know about it: you can’t hide the smell anywhere. The exceptional aroma spreading throughout the house pleases the whole family, the house becomes cozier and warmer. And every housewife, of course, wants her pastries to look as appetizing and brighter as possible - golden and ruddy. And attempts to find some new trick so that pies and buns are ruddy do not stop to this day.

In the oven, the pies seem perfect, and when they are taken out, many housewives are upset: they don’t have the appearance that they would like. The appearance of the pies may be different - this will not affect the taste. Matte, glossy - one is not worse than the other. But I want to achieve the best option.

Who uses what

The main role in appearance, of course, is played by the lubrication of pies, rolls, pies and all pastries. And here you need to correctly understand - how and when to properly lubricate the pastries. There are housewives who put the future pie in the oven, without lubricating anything beforehand. They do this at the end of the baking process, when they take the finished product out of the oven: they smeared it, got the required gloss - the result is obvious. Others use the option with processing more raw dough. Lubricate it and only then put it in the oven. This method gives an evenly toasted and browned crust - its gloss is similar to lacquer coating.

There are also those who let the pastry set a little in the oven, only then cover it with whipped yolk. With this option, the dough does not burn, the color of the product becomes saturated and even. For glossy baked goods, grease them before putting them in the oven. Apply the mixture to the raw dough.

What can be used (greasing before baking):

Egg white, which must be separated from the yolk. Then the protein must be whipped into a stable white foam. And then grease the dough. Baking will be ruddy and sparkling.
The next option is to beat the whole eggs. When using this method, the baked goods will turn brown as a result, but the color, in most cases, will be too pale.
You can also add a small amount of butter or warm milk to a beaten egg. In this case, the pastry will become softer, the aroma will be more saturated.
There is an option for lubricating baking with strong brewed tea. It takes three tablespoons leaf tea+ three tablespoons of sugar per glass of water. Cool down. And grease the product before putting it in the oven, as well as a few minutes before it is ready. The final product will have a pleasant chocolate color and an unusual light tea flavor.
The bright color of baking is also achieved by spreading with vegetable or butter. It is better to take corn or olive, but the most common will do. There will be no strong glare. Vegetable oil Ideal for brushing puff pastry. Creamy is best used for fresh, yeast or rich products. The aroma will be unique.
Many housewives use sour cream to smear sweet pastries. And mayonnaise - for lubrication of unsweetened. It is necessary, as in all other types of product lubrication, to ensure that the layer is very thin.
In the variant of baking lubrication using whole eggs (yolk + protein), the resulting egg foam is applied in a thin layer, otherwise baking in the oven may crack.
Lubricating the product before baking egg foam, be careful. Getting on a baking sheet, the egg mass can stick products to it during the baking process.

What can be used for finished baking:

Warm up the milk and brush the finished pastries already when you take the baking sheet out of the oven: the milk will make the crust softer and “make” it shine. You can warm the milk, dissolve a little sugar in it and brush the pastries a few minutes before they are ready - the color will become more saturated.
You can grease the finished pastry with melted butter, removing it from the oven, transferring it from the baking sheet to paper or parchment. Baking is glossy and has an additional fragrant aroma.
There is an option to lubricate the finished baking with sugar syrup. Need to cook sugar syrup(introduce 0.1 kg of sugar into 0.4 liters of boiling water, wait for it to dissolve completely) and brush the uncooled pastry over the entire surface with a brush. Shine guaranteed.
And you can also use plain water. Apply a small amount of water to the tops of the buns with a brush. This will give the effect of softening the crust and create a mother-of-pearl look.

How to grease baked goods

In order for the products you bake to become shiny, even and neat, you need to smear them straight along, with gentle movements of the brush along the top. Strong pressure will cause deformation. It is best to lubricate the prepared product with one stroke, from the beginning to the end of the product. Otherwise, the mixture may lie unevenly and this will cause stripes that will not look at all aesthetically pleasing.
Use special pastry brushes. Ideal brushes are those made of silicone. It is not necessary to buy some expensive and professional brushes. Quite enough is the usual silicone, which is sold in all hardware stores and costs about 30 rubles. Such a brush is very convenient to use when it is necessary to apply a liquid mass: it does not scratch the product.
If such a brush is not available, you can use a small piece of gauze. You just need to fold it in several layers. In very exceptional cases, when none of the above is at hand, chicken feathers can also be used. The main thing is to make sure that when using gauze, there are no threads left on the product, and hairs do not fall from the feather.
Lubrication of pies must be done in a very thin layer. If you lubricate with a thick layer, then the lubricant will flow, leaving smudges. Appearance will be damaged. It must be remembered that pies are lubricated solely to give a more beautiful appearance. Enumeration of the lubricant mass applied to the product can interrupt the taste of the finished product. And all the work will be in vain.
And, of course, we must remember that a beautiful crust will be on the product only if the temperature oven displayed correctly. Low temperature will give soft pastries. Baking at 200 °Ϲ guarantees your product a golden crust.