Than grease pies for a ruddy crust before baking?

A fragrant and delicious home-made pie is enjoyed by both adults and children. In order for baking to succeed, it is necessary not only to follow a certain recipe, but also to invest a part of your soul in the cooking process. The final touch, which will give the culinary masterpiece a delightful appearance, is the application of the glaze. Knowing what to lubricate pies for a ruddy crust, the hostess will not only be able to make them more beautiful, but will also improve the taste of homemade cakes. The article gives the best combination of ingredients for providing beautiful and effective glazing. Each cook can choose the products that suit him.

Water

Than grease a pie for a crust that will be soft and not too dark? This is suitable for drinking water. It should be wetted or sprinkled with ready-made, but still hot pastries. This is the easiest way to give the cake an appetizing look. This method can be used if there is no time or desire to prepare a blend for lubrication if the house does not have the necessary products or if the landlady simply forgot to treat the surface of the dough just before baking begins.

In order to get a smooth and shiny crust on the cake that is rich in color, you should add a little sugar to the water. Such a mixture should be prepared on the basis of the following proportion: one teaspoon of granulated sugar per one tablespoon of drinking water. With this syrup you need to sprinkle the cake twice: at the end of the dough proving and shortly before the end of cooking.

Chicken egg

Than grease pies for a crispy crust? The most common and simple product for glazing is a chicken egg. In addition, this ingredient can be used regardless of the type of test used.

Egg glazing requires accuracy in working with it. After all, the mixture that has fallen on the baking tray can paste pies to it during baking.

The surface of the baking can be lubricated as a whole chicken egg, and a mixture of this product with water or milk. To achieve the effect of a light crust with a beautiful sheen, it is necessary to beat up a little with the help of a fork with protein with yolk and apply to the dough before cooking.

If you use a mixture of eggs and water, you will end up with a glossy surface of saturated color. And in the case when protein and yolk, diluted with milk, are used to lubricate pies, the resulting ruddy crust will please the landlady with shine and softness. The proportion in both cases is the same: for one chicken egg - one teaspoon of liquid.

Egg white

Chicken egg is not always used in its entirety. Often, for processing the baking surface, the protein and yolk are used separately from each other. The possible uses of these components are described below.

If you grease the cake with protein, you get a crunchy, brittle crust. Beforehand, it should be slightly beaten with a fork. It is also possible to use a mixture of egg white and a small amount of drinking water. In this case, the baking surface will be firm and shiny.

Egg yolk

Than grease pies for a crispy crust? Good with this task will cope with the egg yolk. It is when using this product that the crust turns out to be the brightest and most saturated. Yolk is used both in pure form, and in mixtures with milk or butter.

When using whole egg yolk, it is necessary to beat it a little with a fork and apply to the surface of the dough just before baking. The crust in this case will have golden color and unique brightness.

If the cake is greased with a yolk mixed with milk, the color of the baking surface will be less saturated and not so shiny. The crust gets softness. And if you add a little sugar in this mixture, the gloss will be removed, only the saturation of the color will remain.

Another interesting variant of glazing is a mixture of one egg yolk and two tablespoons of softened butter. For its preparation, it is necessary to grind these components to a homogeneous state with the help of a fork. Next, you need to apply the resulting mass to the surface of the cake at the end of the dough proofing process. The resulting crust will please the landlady with its softness, golden color and beautiful shine. You can replace the butter with margarine.

Vegetable oil or cream

Than grease pies before baking, so that the crust is unusually soft? For this, it is better to use butter, both creamy and vegetable (sunflower, corn, olive, etc.). The surface of the pies will not shine, but the color will turn bright. When baking is prepared from puff pastry or dough, it is recommended to use vegetable oil to lubricate the surface. Creamy product is more suitable for fresh, yeast or sweet pies. It should be melt and lubricate the baking surface when it is ready, but has not yet cooled down. In addition, butter gives cakes a unique flavor.

Strong tea

Than to grease a pie, that there was a ruddy and bright shade of a crust without gloss? In this case, good for surface treatment of strong tea. You can use both unsweetened infusion, and with the addition of a small amount of sugar. In the second case, the color of the crust will be more intense. To do this, dissolve about 2-3 tablespoons of sugar in 100 milliliters of liquid. With the resulting solution, the surface of the dough should be lubricated twice: immediately before baking and a few minutes before the pie is ready.

You can also add color to the color with flour. To do this, put a tablespoon of this product into the prepared tea infusion, mix well, and grease the surface of the cake with the resulting mass after the dough proving process.

Milk

What to lubricate the pie, if there is no egg? Also suitable for glazing is suitable for regular milk. This product will be suitable for any baking, regardless of the type of test used. Milk must necessarily be heated. They should grease the surface of the cake a few minutes before the baking is ready. When using this product for glazing, the crust of the finished culinary product will taste appetizingly. If the baking is sweet, it is recommended to add a little sugar to the milk. In this case, the surface of the pie will not be so glossy, but the color will become more saturated.

Butter with flour

Another interesting variant of the coating can be a mixture consisting of butter and flour. It should be prepared as follows. It is recommended to mix the melted butter with a small amount of cold drinking water. After that, you need to bring in a little flour and grind it well until a homogeneous mass is obtained. Such a glaze is suitable for any test.

If the cake is sweet, it is recommended to add a small amount of sugar to the mixture. This will give the crust a golden hue. It is necessary to treat the baking surface with this glaze just before cooking. It is allowed to replace butter with margarine.

Sour cream

You can use sour cream as a coating. Mayonnaise is allowed for pies with savory filling. These products are applied to the surface of the dough just before baking. It is important that the layer of sour cream or mayonnaise glazing is very thin.

To treat the surface of sweet pies, a mixture prepared as follows is a good match. In sour cream it is necessary to add a little flour, mix well. Then add the melted butter and bring it to a homogeneous state. With this coating, the surface of the dough should be treated after the proofing has been completed. At the top of the cake should be sprinkled with a small amount of sugar.

Conclusion

To make homemade cakes even more appetizing appearance, you need to use glazing. Than grease pies for a crispy crust? For this, water, chicken egg, butter or vegetable oil, tea leaves, sour cream or milk are used in various combinations. The appearance of the pies will vary depending on the chosen glazing. Lubricate the surface of the baking with neat, light movements. An ideal device for this is a special silicone brush. It is distinguished by its softness, ease of use and absolutely does not hold the distilled dough.