Homemade pastries should be not only tasty, but also beautiful. An important point in creating a culinary work of art, how to lubricate pastries? NameWoman will share with you the working secrets of a golden crust and shine.

What grease baked goods?

Most popular option   smears of dough (absolutely any homework - from bread to cookies) - with an egg. And in the case is a whole slightly beaten (or even a shaken egg) with a small amount of salt or sugar (sometimes without), and one yolk or one protein. The yolk gives a more golden color for baking, and if you use only protein, the crust is more brittle, more crispy.

An ideal home tool for coating pies, pies, bread and cookies is a silicone brush. It is very comfortable and soft, completely does not crush the already spaced dough.

Easiest option   coating for the smoothness and brilliance of pies and bread, if the egg suddenly ended, - sweet water. It is used without even lubricating, but spraying bakery products, distributing a small amount of water from the spray gun on the baking surface. This can be done after proofing and repeated shortly before the end of baking.

What else can you grease cakes, pies and bread before baking, so that it is both beautiful and tasty:

Vegetable oil;

Melted butter;

Milk;

Sour cream or mayonnaise (suitable for pies, only the coating should be a very thin layer).

Purchased baked goods are not always impressive in both taste and appearance, but if it is amazing, it is remembered for a long time. When I told my friend the cook about Stolle’s wonderful cakes in Domodedovo, he shared the simple secret of the most brilliant and rosy baking. 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 baking.

If you suddenly forgot to grease the pies before baking, then you can bring shine to them even after. Lubricate the finished products immediately after the oven with water (it may be sweetened, but it may or may not) and, after putting the pies on the wire rack, cover them with a towel on top. If you don’t want to stain the towel, you can “protect” it by laying paper between it and the baking dish.

Another secret from a friend of the hostess: a little sunny turmeric can be added to a beaten egg or milk, intended for coating homemade pastries or bread.

Not only coating, but also sprinkling

Sprinkling will make your homemade pastries even more beautiful, fragrant and mouth-watering. Use sesame seeds, caraway seeds, poppy seeds or even coconut flakes; whole or crushed sunflower seeds or pumpkin seeds are suitable for bread; fried oat flakes are a wonderful choice for oat bread. Before sprinkling, baking must be coated.

Using simple tasty buns as an example, we’ll tell you how to grease baked goods correctly, so that after you take it 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-like crust.

Ingredients

Egg - 3 pcs. (1 pc for greasing the rolls);

Milk - 230 ml;

Flour - 120 gr;

Salt - 0.5 tsp.

To make the pastry glossy, you can lubricate it before sending it to the oven

Cooking:

Mix flour, salt, a couple of beaten eggs. Stir so that there are no lumps.

Then you need to add milk.

Pour the dough into muffin molds to half, as it will rise during baking.

Put bake in the oven.

As soon as you see that the buns are almost ready, you need to open the oven, put out the baking sheet and anoint the buns with a beaten egg so that they shine after baking. When the buns are slightly baked, an even rosy color is guaranteed.

How to grease the pies so that they shine after baking

The mixture must be applied directly to raw dough, to the finished product, which is already laid out on parchment, on baking paper.

For ruddy shiny pastries, whipped protein separated from the yolk is usually used. It is applied to products before baking.

If you spread pastries with an undivided egg, then the pastries will turn out to be ruddy, but still a little paler.

If you beat an egg with butter and spread it with a mixture of pastries, then the buns will become softer and more aromatic.

Attention! If the baked goods are smeared with a beaten, not separated egg, then the mixture must be applied finely, otherwise the baked goods will crack and lose attractiveness.

What grease the pies with protein or yolk

Pies and any pastries can be greased with protein and yolk, and you can also give shine with other shades. For example, every housewife will be interested in how to grease buns to make them beautiful, mouth-watering if she forgot to grease them before sending them to the oven.

We must not forget that pies and rolls are lubricated only in order to give them a shine, and the lubricating composition should in no way interrupt the taste of the product itself

Make the buns sparkle and soften the warmed milk a little.

Butter will make the pastries soft and aromatic.

If you grease the buns with sugar water, then after the syrup dries, it will charmingly sparkle.

Plain water is also suitable. If you lightly smear the baking surface, then after drying the effect of nacre will be obtained.

How to lubricate baking

Whatever composition the baking is smeared with, in order to have an appetizing appearance and have a ruddy surface, one must be able to correctly apply the mixture. Patties should be lubricated longitudinally, preferably with a single stroke the whole product, otherwise it will be with stains. It is recommended to apply the mixture with a special confectionery brush.

The brush does not scratch the product and applies the composition evenly. Lubricate with a very, very thin layer.

In addition, we must not forget about the baking temperature, at a lower temperature, the pies and rolls will be softer and lighter, at 200 gr. they acquire a rosy appetizing crust.

Baking always pleases the family and guests. For every housewife who loves the oven, there will be no extra information on how to properly grease baked goods.

Egg-oiled buns: recipe step by step with photo

To make the dough, you need to warm the milk to 30-40 degrees, dilute the yeast in it, add sugar and sifted flour

Now you need to add eggs, salt and sugar to the dough. Stir until smooth and sprinkle flour

Add the butter to the resulting mixture and knead the dough.

After the dough has come up, divide it into even parts and form buns

Lubricate the buns with egg yolk and spread on a greased baking sheet. We send to the oven preheated to 200 degrees for 20-30 minutes

Buns smeared with egg yolk are ready. Bon Appetit!

Homemade Muffin Recipe (Video)

At all times, everyone liked home-made fragrant pastries, without leaving anyone indifferent, neither children nor adults. To make pies, rolls, and pies a success, it’s not enough to cook them according to the selected recipe. All your love must be invested in this process, and before baking, it is imperative to put the “finishing touch” on the products - the glaze that 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 rolls. Indeed, the final result depends on how they are smeared: the pies become more ruddy and mouth-watering, with a soft and glossy shiny crust.

Patties can be greased before or after baking using a silicone brush, gauze swab, tea bags or a brush made from natural goose feathers. It does not matter what the coating will be applied, it is important to do this with light, almost weightless movements.

There are various glazing options and each housewife chooses for herself the most optimal one, which is suitable for a particular type of dough.

Egg

The most common and simple frosting is a chicken egg. It is used whole or only yolk. With the addition of milk, sour cream or water, as well as sugar. Baking, smeared with yolk, acquires the brightest and most saturated 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

Warming 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, with a brush, lubricate their surface with warm milk and place them in the oven again until a brown crust is obtained. Sweet buns and pies will acquire an appetizing and moderately shiny crust if greased with sweetened milk.

Sweet tea

To sweet pastries acquired a golden crust without gloss, you can grease 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. With a cooled mixture, grease buns or pies. As a "brush" you can use a tea bag. Some housewives also breed a small amount of flour (1 tbsp.spoon) in sweet tea leaves and lubricate the products with this liquid glaze. As a result, the crust acquires a matte bright color.

Plain water

So that the color of the crust appears a little, and also it becomes softer, you can moisten the prepared, still hot cakes with ordinary water. Some housewives mistress the finished sweet pastry with sweetened water (or sweet soda). As a result, such buns and pies acquire a bright, glossy crust.

Vegetable oil

In order for the baking to acquire an unusually soft crust, the pies are greased with any vegetable oil, whether it is sunflower, olive or corn. However, one should not expect a shiny crust from this coating. Vegetable oil can be lubricated before baking products from puff or stretch dough. It is better to grease yeast or butter cakes in the finished, but still hot form.

A mixture of oil and yolk

For all types of pies and pies (sweet and not very), oil frosting is suitable. It is prepared as follows: in softened butter or margarine (1-2 tbsp.spoons) add the yolk and grind to a homogeneous mass. Baking, smeared with such a glaze, acquires a fairly soft, bright and glossy crust.

Sour cream

Before baking, it is very good to grease sweet cakes and rolls 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. Mix well again until smooth and smooth.

A 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 small amount of water (cold), add a little flour and grind. Grease the pies with this mass before baking. For sweet cakes and pies, sugar must be added to the mixture.

Of course, of all these options, each hostess chooses the easiest and most affordable for herself. But every time, using a new grease for pies, you can diversify the festive look of your pastries. Do not be afraid of experiments in the kitchen.

Delicious pastries usually have, in addition to a truly amazing taste, the same amazing appearance. Rosy pies simply can not be tasty. How to get this attractive gloss on pies. What are the solutions for this?

What do you need for the pies to be rosy?

In fact, you can bring a blush on pies using various methods. If you experiment a little and find the necessary combinations, then it’s quite possible to even adjust the level of gloss on the baking. The main thing to know is that for this you should use and in what proportions you need to mix these or other ingredients to get exactly the level of gloss on the patties that you need. And now let's talk in more detail about all these options for obtaining gloss.

Egg

Well-known chicken here is, perhaps, in the first place. It is ideal for 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 most intense glow, then the yolk should be used not “clean”, but with the addition of a number of other components. It can be ordinary water or sour cream, as well as sugar. In addition, salted and well whipped will also give your pies a dark gloss.

• If you mix an egg already with a spoonful of tea milk, then gloss will also appear on the pies, and the crust of color 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 the gloss is already small and the crust will be completely light.

• If you want the crust of the pies or pie to turn out crispy, then treat it with only one egg white without other additional components. Just grease the pie with it. These are the main combinations of chicken eggs with various components to obtain a beautiful gloss on pies.

Options with milk

Milk is also widely used for pointing gloss on pastries, and for any of its kind. Everything is very simple here, they always use only warm milk, without additives. Just take a small brush, and when the pies are ready soon, take them out, lubricate with the brush the milk prepared for this (that is, warm) and after such milk processing send them again to the final stage. Milk can also be sweetened. If you add it, then the crust on the patties will also form. She will look very appetizing, and the color of her gloss will be quite moderate. If you prepare 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 sweet tea

Strong tea with sugar will also give your cakes a pretty attractive crust. It will be rosy, but there will be no gloss on the surface of the pies. To achieve this with such tea, you will need to grease the pies before starting the baking process. You don’t need much, 100 ml of this strong drink and a spoonful of 2 or three tablespoons of sugar are enough. Wait for the tea to cool, and then grease the pies with it. Instead of a brush, you can lubricate the surface of the cake with a tea bag. There is another option with tea is to add a little flour to it (usually a tablespoon). Stir it well and grease the pies. When adding flour to the crust, the cake will already have a brighter color, and the surface will be matte.

Lubricate pies with plain water

Plain water can also be used to give pies a more attractive appearance. When your pies are cooked and still hot enough, just anoint them with plain water. So, the crust will become much softer. If you prepare sweet pastries, then it can be anointed with water slightly sweetened, or instead of such water, you can take carbonated and also sweet water. The crust after such a treatment will become bright and will sparkle with gloss.

Bring gloss to vegetable or cream butter

Any oil of plant origin will help you make the crust on the patties quite soft. Just oil your pies after cooking. But from such a treatment, the crust of the pies will not shine. Also, vegetable oil is perfect for baking puff pastry or stretch. It will be necessary to lubricate such pies just before the baking itself. If you are making pies (or another type of baking) from an already fresh dough, then anoint them with butter. You need to do this when they are ready. butter or yeast is usually also cooked ready, but again necessarily only hot.

Grease 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 plain margarine. Oil or margarine must first be softened, and then you can take it with a tablespoon (one or two). Then the yolk will need to be added there. All this is mixed well. We do this until the mass of oil and yolk becomes homogeneous. You will need to lubricate the pies just before the baking, and only then send them to the oven. In the end, 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 oil also needs to be softened first and add some water (plain, cold) to it, plus a little flour to the water. Rub all this mass thoroughly and also before our baking, grease our pies. If you want the pies to be sweet, then add the necessary component for the sweetness, that is sugar, to the same mixture.

Sour cream

Option c is good for baking sweet. Lubricate pies or sweet rolls before baking. Here sour cream is used not in its pure form, but with the addition of flour and plus butter as well. In addition, pies on top can also be sprinkled with sugar. First, sour cream is mixed with flour, and after that, butter is melted in the same place. Once again, mix well until the mixture becomes smooth and uniform.

But from this video you will learn how to cook delicious pies with a liver and how to then anoint them to make them rosy. We look.

The mistress’s dream is rosy, like beach people on the sea, pies with a beautiful shiny crust. How to get a beautiful “tan” from home baking? Especially for products made from yeast dough, because puffs or muffins are lightly browned on their own - you just need to make the fire bigger for 5 minutes before baking is ready.

But with such a strategy, yeast pies will simply dry out and may remain pale. Therefore, we take 1 egg more than indicated in the list of ingredients, and beat it with a fork in a plate. The brighter the yolk - the better!

When the pies fit well in the oven and a crust begins to set on them, take a feather or a special brush and grease the pastries with a beaten egg. If you grease it before putting it in the oven, the egg will not let the pies come up. If you hurry and grease in advance - the pies can settle. I grease the pastries with the egg about 7 to 10 minutes before being cooked.

Now you can add heat: the pies are beautifully browned.

Know-how: if you have only lower heating in the oven, put a cast-iron frying pan or a heat-resistant form filled with water when baking pies or rolls. The steam will give moisture, and then the lower crust will remain soft, and the upper will brown.

Of course, a beaten egg (and even better - a bright homemade yolk, mashed with a teaspoon of milk) is the best option for greasing baking! But, if the eggs all went to the dough, or if you bake a lean pie, then instead of the egg, you can grease the pastries with sweet strong tea. In a non-lean option, sour cream or heavy cream is also suitable.

And what techniques do you have to make the pastries rosy and delicious? Share in the comments, please! I would be very happy for your advice. 🙂