In the age of information technology, we increasingly write emails, and letters sent by regular mail fade into the background. But we still haven’t forgotten how to send parcels and parcels in the traditional way. To do this, you need to know the address and zip code. The postal code is part of the address. This is a set of numbers for automatically sorting correspondence. In Russia, a six-digit postal code is adopted, which is written according to a certain pattern, all numbers are written using lines. This is necessary so that the computer can correctly recognize the numbers when scanning. There are several ways to find out the index.
First way
This method is quite logical: go to the local post office. We will also find out the address, location and work schedule of the post office. You can also inquire about other services that you can receive at this post office. Their list is very diverse: payment for services, subscription to periodicals, Internet services, etc.
Second way
This method is quite simple - we buy candy, cake, etc. and go visit our neighbors. We drink tea and find out the postal code of our house. Surely someone still has old letters and postcards. In Soviet times, it was considered good manners to congratulate loved ones, acquaintances and relatives with a postcard. You can easily find your postal code on old envelopes or postcards.
Third way
The closest thing to our time is the Internet. Everyone knows that on the Internet you can find information about all cities, villages and even small hamlets. Thus, you need to enter your postal address in any search engine and find your index in the resources found. In addition, there are official websites of post offices of cities, regions and countries.
Thus, today there are several ways to find out your zip code. All you have to do is choose the one that is convenient for you.
How to grease pies, pies and buns after baking to make them shiny, rosy and soft? This question is asked by many novice housewives, because everyone wants their homemade baked goods to be golden brown, with a glossy crust, and usually - if you don’t use some tricks - the baked goods turn out without shine and are completely pale.
- How to grease pies and buns before baking so they are golden brown
- Egg
- Egg and butter mixture
- Sour cream
- Milk
- Warm water
- Vegetable oil
- How to grease buns and pies after baking to make them shiny
- Honey syrup
- Berry and fruit syrups
- Sugar syrup
- Related Posts
The whole secret of softness, shine and golden color of baked goods lies in glazing. And in simple words, before baking, baked goods should be brushed with egg or any glazing option that suits you (much depends on the dough, the method of molding and your personal preferences).
Our article will discuss exactly what you need to grease pies and buns to make them golden brown and what you need to do to make them shine after baking.
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 so 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 baked goods, bread rolls, McDonald's hamburger buns, 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.
Homemade baked goods should not only be tasty, but also beautiful. An important point in creating a culinary work of art, what to grease the baked goods with? NameWoman will share with you the working secrets of golden brown crust and shine.
What do you use to coat your baked goods?
Most popular option coating dough (absolutely any homemade product - from bread to cookies) - with egg. Moreover, both a whole lightly beaten (or even scrambled) egg with a small amount of salt or sugar (sometimes without), and one yolk or one white are used. The yolk gives the baked goods a more golden color, and if you use only the white, the crust turns out more brittle and crispier.
The ideal home tool for coating pies, pies, bread and cookies is a silicone brush. It is very comfortable and soft, and does not press the dough that has already been proofed at all.
The simplest option coating for smoothness and shine of pies and bread, if the egg suddenly runs out - sweet water. It is used not even by lubricating, but by sprinkling baked goods, distributing a small amount of water from a spray bottle over the surface of the baked goods. This can be done after proofing and repeated shortly before the end of baking.
What else can you grease pies, pies and bread before baking to make it both beautiful and tasty:
Vegetable oil;
Melted butter;
Milk;
Sour cream or mayonnaise (suitable for pies, but the coating should be a very thin layer).
Store-bought baked goods do not always impress with both taste and appearance, but if they impress, they will be remembered for a long time. When I told a chef I knew about the wonderful Stolle pies in Domodedovo, he responded by sharing the simple secret of the most shiny and rosy pastries. Instead of eggs, you can use sweet and strong black tea. Checked! It works, “tea” homemade pies can really compete with the beauty of Stolle’s pastries.
If you suddenly forgot to grease the pies before baking, you can add shine to them after. Immediately after the oven, brush the finished products with water (may or may not be sweetened) and, placing the pies on a wire rack, cover them with a towel on top. If you don’t want to get the towel dirty, you can “protect” it by placing paper between it and the baked goods.
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.
Not only coating, but also sprinkling
Sprinkles will make your homemade baked goods even more beautiful, aromatic and appetizing. Use sesame, cumin, poppy seeds or even coconut flakes; for bread, whole or crushed sunflower or pumpkin seeds are suitable; for oat bread, toasted oat flakes are a wonderful choice. Before sprinkling, the baked goods must be coated.
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