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)

How to lubricate pastries?

At all times, everyone liked home-made fragrant pastries - both children and adults. To make pies, rolls, and pies a success, it’s not enough just to mold them according to the recipe, you definitely need to “refine” them, apply the “finishing touch” on the products - glaze, which will give the pies not only an appetizing look, but also an amazing taste.

So, how can you grease the pies before or after baking, and what will come of it.
  Indeed, the final result depends on how they are smeared: the pies become more ruddy and mouth-watering, with a soft matte or glossy and shiny crust.

How to lubricate baked goods

There are various glazing options for a particular type of dough:

Egg.

The most common and simple frosting of yeast and puff pastry 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.
  After baking, the rye flour pies “bathe” in warm milk, this makes them soft.

Sweet tea.

So that sweet pastries acquire a golden crust without gloss, you can grease the cakes before baking 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 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 the crust becomes softer, you can moisten the prepared, still hot cakes with ordinary water. Ready sweet pastries are greased 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 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. Pies and flat cakes from fresh dough are greased with melted butter immediately after baking. It is better to grease yeast or butter cakes in the finished, but still hot form.

A mixture of butter and yolk.

For all types of pies and pies, oil coating 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 icing before baking, acquires a fairly soft, bright and glossy crust.

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.

Sour cream glaze.

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.

Each housewife has her own tricks for getting delicious pastries. One such method is the lubrication of the upper crust. There are different compositions of glazing, and their choice depends on the type of dough, the shape of the product, and simply personal taste preferences.

How to grease pies for golden crust before sending to the oven

Any glazing should be applied to the dough after the products are separated. It turns out, not earlier than 5 minutes before putting the pan in the oven.

The main thing is to exercise caution, because by inept movements you can lower the dough or even damage it. Touching should be barely noticeable. First you need to grease the top of the baking dish, and then around the entire perimeter, so your pies will be golden and mouth-watering on all sides. Unevenly applied glazing will leave whitish spots and streaks and spoil the appearance of the finished product.

Please note: the lubricant must be warm, all products must be prepared in advance and removed from the refrigerator.

What is more preferable to glaze? As a tool, you can use:

• silicone cooking brush;
• goose feather;
• a piece of gauze rolled up in several layers.

Formulations for coating

But you can lubricate your creation with different products. Let's see which of them are the main ones for applying to pies before baking:

1. Egg. For these purposes, usually use either the yolk, or the whole egg. And, of course, pre-beat until a light foam is formed. If desired, you can mix the egg with a spoonful of milk or sugar, but note: in this case, the blush will be moderately saturated;
2. Egg-oil mixture. This option is suitable for absolutely any type of test. To give a bright crust to the pies, grind the yolk with a spoonful of soft butter. If you just need a little ruddy pies, you can add a couple of tablespoons of water to such a mixture, and pre-melt the butter;
3. Sour cream. There was no egg at hand, you can find a way out of the situation, replacing it with sour cream, non-greasy and liquid, however, the crust after such glazing will not have the usual gloss. For sweet buns, add flour and butter to sour cream glaze;
4. Milk. This product can be used to grease baked goods before being sent to the oven and after being removed from it. The crust will be golden with a moderate sheen;
5. Strong tea or tea leaves. This composition is used mainly for sweet products. It gives a blush of intense saturation;
6. Warm water. Glazing with plain water softens the crust and shows a hue of color;
7. Vegetable oil. If you need a soft crust of products, butter is suitable. Puff pastry is greased with such a glaze before baking, and yeast after the pies are ready.

Glazing of finished products

You can add shine to the pies after you have taken out the baking sheet from the oven.

Here's how to grease the finished cakes for a golden crust:

1. Honey syrup. Not only gives a golden hue and unique aroma, but softens and decorates the crust of the product. True, you can use such a composition if you did not add additional spices to the baking, or otherwise the rich taste of honey will kill everything;
2. Syrup of their berries and fruits. Sweet viscous consistency for lubrication can be prepared from water and homemade jam or jam. It is better to use light species, the ideal option is apricot;
3. Sugar syrup. Lubricate pastries with freshly prepared hot glazes, it will not only cover the pies, but also soak into the crust. For taste, if desired, you can add liquor or lemon juice to the syrup;
4. Butter and vegetable oils. You will not achieve a shiny crust in this type of lubricant, but it will be ruddy and uniform. And the shade is a little more pronounced.

Experiment with frosting and get rosy pies with a tasty and bright crust!

Cooking baking always pleases the household and is accompanied by a unique aroma that creates an atmosphere of comfort. It is useful for every housewife to know how to grease the pies so that they are ruddy and look appetizing. There are many tricks that our grandmothers used when they baked cakes and rolls.

Why grease baked goods

In recipes, we often see photos of finished baked goods, which
instantly makes you want to cook something like that yourself. The first thing, of course, is to learn how to make dough and toppings.

However, often the housewives are upset by the appearance of the baking after it is removed from the oven or stove. I don’t want to put pale products on the festive table. So how to grease the pies so that they are rosy? Here a lot depends on what kind of baking you want to get as a result.

Cakes may vary in appearance, but this does not affect their taste. Matte is no worse than glossy. Someone loves when the baking is soft, but someone likes a crisp.

Before or after?

Asking the question of how to grease the pies so that they are rosy, it is worth thinking about when it is best to do this. Some housewives are sent to the oven without processing them. After cooking, the patties are greased and glossy.

Most often, the dough is processed raw and only then sent to the oven. This allows him to lightly fry and brown. Baking has a delicious glossy crust that resembles a varnish.

Someone is waiting for the patties to bake a little, and only then puts whipped yolk on them. This prevents the dough from burning and guarantees a saturated, even color.

Grease pies before baking

To get glossy pastries, you can grease them before going to the oven. The mixture is applied directly to raw dough. There are several options for lubricating pies and rolls before baking.

• You can use egg white, which must be separated from the yolk and beat. Grease the dough with the resulting white foam. The pastries will turn out ruddy and brilliant.
• If you beat the whole egg, the gloss effect will be the same, but the color will become more pale.
• If you add a little butter to the beaten egg, the pies will become soft and aromatic.

When greasing baking with a whole egg, apply the resulting foam in a thin layer, otherwise it may crack during baking.

Shining ready cakes

Every housewife wants her to get beautiful ruddy pastries. How to make pies rosy if you have not lubricated them in advance? It turns out that there are tricks to give gloss to finished dough products.

• Heated milk can soften the crust of baked pies and make them shine slightly.
• Buttering makes the pastries glossy and adds a pleasant aroma.
• If you dissolve a little sugar in warm water and anoint the un-cooled buns with syrup, they will become shiny after drying.
• You can use plain water. It needs to be applied quite a bit. Water will soften the crust and create the effect of nacre.

How to

To prepare delicious culinary masterpieces, it is not enough just to find out what grease the pastries are with. The secrets of rosy pies include methods for properly applying the mixture to dough products.

To get shiny neat pies, you need to lubricate them with direct longitudinal movements, slightly touching the surface so that the form does not deform. It is advisable to coat the product from beginning to end in one fell swoop, otherwise the mixture will lie heterogeneous, and you will get ugly stripes.

To apply the mixture, it is recommended to use a special silicone confectionery brush, which can be purchased at a hardware store. It is convenient for her to apply the liquid mass, and she does not scratch the dough. If there is no such brush, you can take a piece of gauze folded several times, or chicken feather. The main thing is to ensure that there are no fibers and threads left on the bakery.

Lubricate the pies with a very thin layer. Otherwise, the mixture will begin to drain and form smudges on the sides of the product, which will ruin its appearance. It is worth remembering that greasing pies is used only to add shine. The mixture should not interrupt the taste of baking.

You can think of how to grease the pies so that they are rosy. Note that the appearance of the crust on the baking depends on the temperature. The lower it is, the softer the pies are. If you bake them at 200 degrees, they will get a golden brown.

There are a lot of ways to make pies. Try, experiment and enjoy your delicious creations!

When you cook pastries, all your households know about it: you can’t hide the smell anywhere. Exceptional aroma, spreading around the house, pleases the whole family, in the house it becomes more comfortable and warm. And every housewife, of course, wants her pastries to look as appetizing and bright as possible - golden and ruddy. And attempts to find some new trick so that the pies and rolls were rosy, do not stop to this day.

In the oven, the pies seem perfect, and when they are taken out, many housewives are upset: there is no appearance that we would like. The appearance of the pies can be different - it will not affect the taste. Matte, glossy - some others are no worse. But I want to achieve the best option.

Who uses what

The main role in the appearance, of course, is the lubrication of pies, rolls, pies and all baking. And here you need to understand correctly - what and when to properly lubricate baked goods. There are mistresses who put the future pie in the oven, without lubricating them in advance. They do this at the end of the baking process, when they take the finished product out of the oven: they lubricate it, they get the required gloss - the result is obvious. Others use the option of processing still raw dough. Lubricate it and only then put it in the oven. This method gives a uniformly fried and browned crust - its gloss looks like a varnish coating.

There are also those who allow the pastries to get a little grasp in the oven, only then covers it with whipped yolk. The dough with this option does not burn, the color of the product becomes saturated and even. For glossy pastries, grease it before putting it in the oven. Apply the mixture to raw dough.

What can be used (lubrication before baking):

1. Egg white, which must be separated from the yolk. Then the protein needs to be beaten into a stable white foam. And then grease the dough. The pastries will be rosy and sparkling.
2. The next option is to beat the eggs whole. When using this method, the baked goods will become rosy as a result, but the color, in most cases, will be too pale.
3. You can also add a small amount of butter or warm milk to the beaten egg. In this case, the baking will become soft, the aroma will be more saturated.
4. There is the option of lubricating baking with strong brewed tea. You need to brew three tablespoons of loose tea + three tablespoons of sugar in a glass of water. Cool. And grease the product before putting it in the oven, as well as a few minutes before readiness. The end result will be a pleasant chocolate color and an unusual light tea flavor.
5. A bright color of baking is achieved by spreading with vegetable or butter. It is better to take corn or olive, but the most ordinary will do. Strong shine will not be. Vegetable oil for lubricating puff pastry baking is ideal. Creamy is best used for fresh, yeast or butter products. The aroma will be unique.
6. Many housewives use sour cream to smear sweet pastries. And mayonnaise - for greasing unsweetened. It is necessary, as in all other variants of lubrication of the product, to ensure that the layer is very thin.
7. In the variant of greasing baking using whole eggs (yolk + protein), the resulting egg foam is applied in a thin layer, otherwise the baking in the oven may crack.
8. When lubricating the product before baking with 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 ready-made baking:

1. Preheat the milk and smear the finished baked goods already when you remove the baking sheet from the oven: the milk will make the crust softer and “make” shine. You can warm the milk, dissolve a little sugar in it and grease the pastries a few minutes before cooking - the color will become more saturated.
2. You can grease the finished baked goods with melted butter, taking it out of the oven, transferring it from the baking sheet to paper or parchment. Baking is glossy and has an additional fragrant aroma.
3. There is the option of lubricating the finished baking with sugar syrup. It is necessary to prepare sugar syrup (add 0.1 kg of sugar in 0.4 l of boiling water, wait for it to completely dissolve) and grease unheated pastries over the entire surface with a brush. Gloss guaranteed.
4. Or you can use plain water. Brush a small amount of water on top of the buns. This will give the effect of softening the crust and create the appearance of nacre.

How to lubricate baking

1. In order for the products you bake to become shiny, even and neat, you need to lubricate it directly along, with gentle brush strokes along the top. Strong pressure will cause deformation. It is best to lubricate the prepared product with one stroke, from start to finish. Otherwise, the mixture may lie unevenly and this will result in stripes that will not look aesthetically pleasing.
2. Use special pastry brushes. Ideal brushes are those made of silicone. It is not necessary to buy some expensive and professional brushes. It is quite enough ordinary 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.
3. If such a brush is missing, you can use a small piece of gauze. You just need to put it in several layers. In very exceptional cases, when there is nothing at all of the above at hand, you can use a chicken feather. The main thing is to ensure that when using gauze, there are no threads left on the product, and hairs do not drip from the feather.
4. Lubrication of pies must be done with a very thin layer. If greased with a thick layer, the grease will leak, leaving smudges. Appearance will be spoiled. It must be remembered that the patties are smeared solely to give a more beautiful appearance. Examination of the lubricant applied to the product can interrupt the taste of the finished product. And all the labors will be in vain.
5. And, of course, we must remember that a beautiful crust will be on the product only if the temperature of the oven is set correctly. Low temperatures will produce soft pastries. Baking at 200 ° Ϲ guarantees your product a golden crust.