Lubricate the cake with sour cream after baking. Pies with a beautiful golden brown crust - the whole secret is in the icing

Using the example of simple delicious buns, we will tell you how to properly grease pastries so that after you take them 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 crust like a leaf.

Ingredients

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

Milk - 230 ml;

Flour - 120 gr;

Salt - 0.5 tsp

To make the pastry glossy, it can be lubricated before being sent to the oven.

Cooking:

You need to mix flour, salt, a couple of beaten eggs. Mix so that there are no lumps.

Then you need to add milk.

Divide batter halfway between muffin pans as it will rise during baking.

Put to bake in the oven.

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. When the buns are lightly baked, an even ruddy color is guaranteed.

How to grease pies to shine after baking

Apply the mixture directly to the raw dough, to the finished product, which is already laid out on parchment, on baking paper.

For ruddy shiny baking, 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 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 fragrant.

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.

What lubricate pies with protein or yolk

Pies and any pastries can be greased with both protein and yolk, and you can also add shine with other shaving brushes. For example, every housewife will be interested in how to grease the buns to make them beautiful, appetizing, if she forgot to grease them before sending them to the oven.

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

Warmed milk will make the buns shine and soften the crust a little.

Butter will make pastries soft and fragrant.

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

Plain water will do too. If you lightly smear the baking surface, then after drying, a mother-of-pearl effect will be obtained.

How to grease baked goods

Whatever composition the baking is lubricated with, in order for it to be appetizing and have a ruddy surface, one must be able to apply the mixture correctly. Pies should be lubricated longitudinally, preferably with one stroke of the entire product, otherwise it will be streaked. It is recommended to apply the mixture with a special confectionery brush.

The brush does not scratch the product and applies the composition evenly. It needs to be applied in a very, very thin layer.

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

Baking always pleases family and guests. For every housewife who loves to bake, there will be no superfluous information on how to properly grease pastries.

Egg-buttered buns: step by step recipe with photo

To prepare the dough, you need to heat 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 add flour

Add butter to the resulting mixture and knead the dough

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

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

Buns smeared with egg yolk are ready. Enjoy your meal!

Recipe for homemade buns (video)

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.

There are various glazing options 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.
After baking, rye flour pies are “bathed” in warm milk, which 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. As a "brush" you can use a 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 with 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 pastries 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 stretch dough. Pies and cakes made from unleavened dough are smeared with melted butter immediately after baking. Yeast or rich pies are best lubricated 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 smooth. 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.

Delicious homemade cakes please both the taste and the sense of smell, and if the housewife makes a beautiful glaze, then the pies themselves ask for in your mouth at one glance at them. Knowing how to grease the pies before baking, you can not only make them much more attractive, but also improve the taste of the crust. Let's see what methods home craftsmen use.

Egg.
Egg glaze is the most common, it is suitable for any type of dough. Patties can be brushed with egg mixed with milk or water, with or without added sugar.
The most intense color and bright gloss gives egg yolk.
You can lubricate with whipped protein.
If the yolk is beaten with a small amount of milk, then the gloss will be more moderate, and the color of the finished baking will not be so bright.
To achieve a bright color, but without a pronounced gloss, a little sugar is added to the mixture of yolk and milk.

Tea.
Glazing from tea is used if there is a desire to get a golden crust without gloss.
For half a glass of strong tea leaves, 3 tablespoons of sugar are added, the pies are smeared with a cooled composition.
You can also add a tablespoon of flour to the sweet tea leaves, but so that the consistency remains liquid. The color will be bright and matte.

Warm milk.
Warm milk can be used to grease any baked goods. Shortly before readiness, grease the pies with milk and brown in the oven. I use a brush for this - very convenient and fast. If the pies are sweet, then I add a little sugar. It turns out a slightly shiny, appetizing crust.

Yolk-oil mixture.
If you are thinking about how to grease the pies so that the crust is bright, glossy and soft at the same time, you need to grind one tablespoon of soft butter and two yolks and use this mixture.
To make the crust glossy, bright, but soft, make a yolk-oil mixture. In a warm bowl, put a tablespoon of softened butter (you can also use margarine), add one or two yolks and grind. The butter should melt completely. This glaze is suitable for any pastry.

Butter-flour mixture
Butter - flour mixture is used to glaze any pies, but if the cake is sweet, then you need to add a little sugar. It is prepared from butter or margarine, water and flour. Soft butter is mixed with a little cold water, flour is added and everything is rubbed.

Water.
The easiest way is to slightly moisten the finished pastry with ordinary water. The crust will become softer and change color slightly.

Vegetable oil
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.

Sugar syrup.
Sugar and water. And as soon as you take out the hot pies, immediately anoint.

For a golden brown without gloss

You can use strong sweet tea. Two to three tablespoons of sugar are added to half a glass of hot tea brew and stirred. Cool the mixture a little and grease sweet pies or buns. Or dilute a tablespoon of flour with sweet tea leaves to a liquid consistency. It turns out a bright matte color.

Glazing of sour cream, flour and butter is very suitable for greasing sweet buns. Flour is added to sour cream, mixed until smooth, so that there are no lumps and melted and chilled butter is poured. Mix again, and the buns are covered with this mixture before putting them in the oven. You can sprinkle them with sugar directly on the glaze.

Beautiful, fragrant pies are loved by adults and children. Remember the exciting moment in childhood, when the grandmother takes out of the oven a handsome man bursting with heat and burning with gold, and immediately the saliva begins to run. In order for the baking to be a success, she put a piece of her love, warmth and care into it. But that's not all. Even if the dough has risen remarkably, it may remain pale and ugly in the oven. Today we will talk about how to grease pies for golden brown.

Before, after or during

This is one of the most important questions to consider before putting your product in the oven. The algorithm is as follows: while the dough finally fits on the baking sheet, you must turn on the oven to warm up. Delicate items should not be placed in a cold oven.

Now let's move on. What is the chosen form? Small pies can be lubricated in advance. Similarly, baking is performed from tender, puff or shortcrust pastry. Even during cutting, cover them with prepared glaze and send them to the oven. They bake perfectly, and the top does not have time to burn.

Below we will take a closer look at the various options for greasing pies for golden brown, but for now let's finish the thought. Large items with meat or fish will be in the oven much longer, so it is recommended to postpone the glazing. Approximately 10 minutes before readiness, it will be possible to remove the cake, apply the selected composition and return it back. It is not recommended to go far now, as soon as the surface becomes perfectly beautiful - it's time to pull it out.

plain water

Since it is not so difficult to make a pie, this dish is often on our table. And if hard times have come, and there are only enough products for the filling? How to lubricate the surface so that the family will eat your cooking with pleasure? There is nothing easier. Immediately after baking, go over the surface with a brush moistened with water. This will not give shine, but will make the crust more ruddy and soft. Usually this is enough, because you are not cooking for the competition.

Egg

This is the very first thing that comes to mind. Indeed, what is there to think about than to grease pies for a golden crust. Beat the egg, waved the brush - and the result is obvious. This is the simplest and most effective type of glazing, which is used by almost all housewives. However, there are subtleties here. An egg is a yolk + white. In this case, everyone decides what exactly to use. If you take only protein, then it will give a light coating. Add some sugar and you get a meringue that works well for Easter baking. However, bakery products must be golden, for this we are talking today about how to grease pies for a golden crust. Hostesses use the following options.

The whole egg is beaten and applied to the surface of the product. What is the advantage of such a method? The pies are very beautiful, tender and ruddy, as if tanned in the sun. A warm shade goes with delicious products. He has only one drawback - the appetite becomes indomitable.

Someone likes that pies or pies are not just golden, but dark brown. To do this, there are two options: add a little sugar to the egg mixture (a teaspoon without a slide) or take only the yolk. If you are afraid that in this case it will turn out pale, then just a few grains of sugar are enough, and your product will shine with chocolate gloss.

Sweet tea

Of course, this option is best suited for buns. Baking becomes even tastier from a ruddy, beautiful crust. However, this recipe can be adapted "just in case".

Here is a product on your table, ready for baking, and the eggs are over. Don't run to the store. And how to make a ruddy crust on a pie? Very simple, make a little strong tea leaves and cool. The tan will be less pronounced, but still noticeable. For 100 g of boiling water, 1 tsp is enough. dry welding. If the pastries are sweet, you can put 2 tablespoons of sugar on this amount. For meat pies, 0.5 teaspoon is enough. A very good magic wand - be sure to write it down for yourself.

Dairy Shores

Ask your grandmother what she greases pies with. Surely in her arsenal there is also a milk crust. They did not expect? But many chefs keep this recipe a secret. Unlike an egg, milk gives a tender, soft crust. Therefore, if you are making pies that should not be crunchy, then this is the perfect recipe. A beautiful yeast dough pie will come out even for a novice hostess if:

let him go;
preheat the oven;
bake until half cooked;
5-10 minutes before readiness, remove and brush with warm milk. The last point is very important, because the longer the product covered with such a glaze is subjected to heat treatment, the darker it becomes. And if the temperature exceeds 180 degrees, then it can even burn out.

Butter

Speaking about how to grease pies before baking, we should not forget about the role of fats. It all depends on what effect you want. If you want the cake to get a magical aroma and creamy taste, then send it to the oven without glazing and bake until fully cooked. After that (now the crust is still quite hard when pressed, but this will not last long) prick a good piece of butter on the fork and generously pass the entire surface. After finishing, cover the cake with a napkin, then with a thick towel and leave for 30 minutes to rest. Delicate, fragrant, soft and ruddy crust is provided to you. True, there will be no gloss.

Vegetable oil

This is another option for those who are wondering how to grease pies before baking. And it is not necessary to take sunflower. Olive, cotton, in a word, any vegetable will do, it is only desirable that it be refined, since we subject it to heat treatment. You will not get a shiny crust, but it will be very soft.

Vegetable oil is applied with a brush to puff pastry or stretch pastry before you put them in the oven. But yeast or butter can be glazed still hot, after the oven.

The easiest recipe

If you are a novice hostess, then you may be interested not so much in how to glaze the surface as in how to cook it tasty and fragrant. In fact, there is nothing complicated. There are numerous sites for simple recipes for pies in the oven, but today our goal is to find an option that has been tested by time and generations.

Since we assume baking without the use of oil, it is necessary to introduce fats into the dough itself. Otherwise, the products will dry out and become completely boring. The basis will be milk, it makes the most delicious and magnificent dough.

So, take 1 liter of milk, 150 g of margarine, 1.5 kg of flour, 4 chicken eggs, 5 g of dry yeast and 3-4 tablespoons of sugar. The ingredients are simple, they are in every kitchen.

A beautiful yeast dough pie is prepared using the sponge method. There are other options, but this is a topic for a separate article. So, heat a glass of milk and dilute the yeast in it, add a spoonful of sugar and 8 flour, leave for 15 minutes. Once the mixture has doubled in size, all other ingredients can be added. Knead a soft, elastic dough. Now you know how to make a pie. It remains to add the filling. It can be anything, but this dough is best combined with jam and cottage cheese, cherries and raspberries, that is, with sweet fillings.

Meat beauties

And we continue to share secrets with you and tell you simple recipes for pies in the oven. Speaking about hearty and tasty products with meat and fish, you need to remember that here there is much less fat in the dough. The juicy filling compensates for their lack, and the cake turns out to be very tasty.

So, the classic pie dough is performed as follows. You will need 500 g of flour, 1.5 cups of milk, 30 g of yeast, 1-2 eggs, 1 tablespoon of sugar and 3 tablespoons of sunflower oil.

The technology of preparation is similar. We heat the milk, we introduce yeast, sugar and flour into it. Mix and leave to rise. Do not forget that all the ingredients are taken warm (room temperature), and the flour is sifted. Now we introduce all the other components and leave until the volume doubles. Mix well and put back into the saucepan to rise again. Now we shake out the dough on the table and beat it out, lightly dusting the surface with flour. Everything, you can form a product. From such a base you get a luxurious yeast pie with fish or meat, with cabbage and minced meat, with chicken and mushrooms.

Finishing touch

The foundation is very important. Half the success depends on what kind of dough you have. And to make the pies ruddy, you just need to apply gloss. Milk, sugar, tea - this is the best option for sweet buns. But what if a handsome man with meat stuffing is sitting in the oven? Try the unique tandem of butter and egg yolk. If you cover the cake with this icing 10 minutes before the end of baking, you will get a rich, amber-colored surface. It will shine with all facets of gloss in the sun, delighting your family.

Instead of a conclusion

We have reviewed the simplest and most reliable recipes for making sweet and meat pies in the oven. Each one is reliable and can be used in your kitchen. As for glossing techniques, the choice here is up to the hostess. If you want, you can do without glazing at all, but the product will lose some of its attractiveness.