How to spread puff pastry. How to grease browned pies? How to make a yeast dough pie? A mixture of butter and chicken yolk
Many people love airy and crispy puff pastry - pies from it are especially tender, light, melting in your mouth. And baking from such a dough, prepared with your own hands, is even tastier than semi-finished products from the store. Although this type of dough is considered "capricious", it is not difficult to prepare it, knowing some culinary secrets.
Peculiarities
Puff pastry is much more nutritious than regular yeast or unleavened dough, since it contains a large amount of oil. And it is impossible to do without fat, thus making the dough and products from it more suitable for those who are on a diet: it is thanks to the oil that the dough becomes airy and light, acquires a unique layered structure.
Puff pastry can be yeast and yeast-free (unleavened). Yeast-free dough rises due to the fact that the oil evaporates during baking and thus separates the layers from each other. After that, the oil is absorbed into the layers, preventing them from sticking together again. Yeast dough also becomes flaky thanks to the oily layers. Yeast additionally loosens the dough, making it softer, airier and lighter. It is believed that yeast dough is suitable for absolutely any pastry, and it is better to make small products from unleavened dough, mainly with sweet fillings.
There are few ingredients for making puff pastry: you will need flour, water, fat, and only in some cases yeast. But the preparation of such a test takes a lot of time. If you follow the classic recipes, then the layer of yeast-free dough should consist of almost three hundred layers. If yeast dough is used, then the number of layers usually varies from twenty-four to ninety-six. There are, however, recipes for the so-called "early" puff pastry, which is prepared much faster, but also somewhat inferior in taste to the classic one.
Secret one: ingredients
Flour for making puff pastry must be chosen especially carefully. It is not enough to buy premium flour, you also need to pay attention to the gluten content in it: the higher it is, the easier it will be to cook puff pastry, and the tastier it will be. The flour must be sifted before use.
Water for the test should be taken cold, but not ice cold. Some make puff pastry with a mixture of water or milk, or milk alone. The taste improves, but the dough becomes less elastic.
Salt should be put exactly as much as indicated in the recipe, no more (the taste will worsen) and no less (the layers will “float”). You can use ordinary table or sea salt - this does not affect the taste. You can also add a little citric acid or a few drops of vinegar to the dough - this will make the dough more elastic. But acids should be used very sparingly so that they do not spoil the taste.
Puff pastry can be prepared with butter or creamy margarine. The first option is preferable - with real butter, the dough turns out to be more tasty. At the same time, special margarines with a high melting point make it possible to obtain a particularly airy dough. You should not take the so-called "light" versions of butter or margarine - products with them will not be lush enough. Fats should be refrigerated, but not frozen, so that the dough layers do not tear.
Sometimes whole eggs or just yolks are added to puff pastry - this makes the dough tastier. Another popular addition to unleavened puff pastry is a small amount of cognac or other strong alcohol.
Secret two: rolling
Flour, liquid, salt and acid are thoroughly mixed. Yeast, if provided for in the recipe, is added to the dough last. The kneaded dough should be allowed to rest for half an hour, covering it with a clean napkin. While the dough is resting, you need to make a rectangular cake from a mixture of butter with a small amount of flour and leave it in a cool place. After that, you can start rolling out the layers.
The quality of dough rolling depends on its structure and taste.
It is very important to roll it in one direction, pressing evenly on the rolling pin. In the center of the layer, you need to put an oil cake, then pinch the ends of the dough layer with an envelope. This envelope must be carefully rolled out in one direction, folded in four and left for twenty minutes in a cool place. This operation is repeated several more times, after which you can proceed to cutting the dough.
Secret three: cutting and baking
Cut the dough only with a very sharp knife that will not crumple the layers. Puff pastry is very plastic, it can be used to form different figures - from simple croissants and "bows" to complex "flowers" "medallions".
Before baking, the top of the products can be smeared with whipped yolk for extra shine. It is not recommended to grease the edges of the dough with yolk so that they do not become too hard. If a more or less large puff pastry pie is baked, then it is advisable to pierce it with a fork in several places: then the dough will not bubble, the pie will retain its beautiful shape.
Products are baked on an ungreased baking sheet covered with baking paper. It is advisable to cool the baking sheet before baking, for example, rinse it with cold water. Future puffs are laid out on a cool surface, after which they can be sent to the oven, heated to two hundred and twenty or two hundred and forty degrees. At lower temperatures, fat can be rendered, and pies 
will turn out insufficiently layered and airy. And if the temperature is too high, then the products will quickly harden on the outside, remaining half-moist inside.
Yeast dough puffs 
just before baking, you need to stand a little (literally a few minutes) in the heat so that the yeast fungi wake up and begin their work. But if the puffs are kept warm for too long, there is a risk that the butter will melt too quickly and flow out of the products.
Maria Bykova
Homemade cakes have a different color: some products turn out to be ruddy, with a glossy crust, others are light, in others it is golden, but without shine or completely pale. In order not to guess what the crust will be, use different glaze compositions. The most common is a mixture of eggs with milk, but there are many other options. In this collection, I will tell you how to grease pies and buns so that they are ruddy and what needs to be done to make them shine after baking. The choice depends on the type of dough, the method of molding and the personal preferences of the hostess.
Any glaze is applied to the dough after proofing, about five minutes before putting it in a hot oven. Products have already risen well, have become lush, now you need to decide how to cover the top. First, I will tell you how and how to grease pies and buns, meaning how the icing will be applied to the surface of the dough.
This must be done very carefully so as not to damage the dough, do not lower it. You need a soft brush, preferably made of natural bristles or a silicone cooking brush. If there is a goose feather - generally wonderful. In the absence of either one or the other, roll up a piece of gauze in several layers, dip in the prepared composition and squeeze lightly. In no case should you press on the surface of the products, the movements should be light, weightless. First, they brush along the top of the product, moving towards the edges, then coat it in a circle so that the buns and pies are ruddy on all sides.
If the glaze is applied carelessly, unevenly, then the baking will be ugly, with whitish stripes and spots. It is very important that the composition with which you cover the dough is warm, i.e. you need to get 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 in the oven so that they are ruddy
Egg
Egg butter mixture
Sour cream
Milk
Sweet tea or brew
warm water
Vegetable oil
Egg
When they write that pastries need to be lubricated with an egg, novice housewives have a question - what do they lubricate the pies with: protein or yolk? Or a whole egg? Egg white is used for other purposes, for protein glaze, there will be a separate article about this. And pies and buns are smeared with a beaten egg or egg yolk. Beat the egg with a whisk or fork until a light foam appears. If desired, 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 smeared only with yolk, the crust turns out to be very ruddy, brownish, bright, glossy. Usually they make a mixture of the yolk with water or milk, in proportion to one yolk of a spoonful of liquid. The surface will not be so dark, but shiny, glossy, uniform.
Egg and butter mixture
Suitable for any kind of test. The egg is beaten into foam, adding 2 tbsp. l. water and 1 tbsp. l. melted butter. Water and oil are added in several steps, alternately 1 tsp. Immediately after preparation, the glaze is applied to the dough and placed in the oven. To make the crust very bright, make a yolk-oil mixture. In a warm bowl, one yolk is rubbed 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 sour cream liquid, not very greasy, keeping it for some time at room temperature. For sweet buns and pies, sour cream glaze is made 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 bakery products from any kind of dough, both before and after baking. The crust will be golden-ruddy, thin, moderately shiny, without gloss. For sweet pies and buns, a few pinches of sugar are added to the milk, stirred and applied to the surface before being sent to the oven. Unsweetened pastries can be greased twice - before planting in the oven and about five minutes before readiness.
Strong sweet tea or brew
This type of glazing is used for sweet products. Two tablespoons of sugar are added to half a glass of hot very strong tea or fresh tea leaves, dissolved and allowed to cool to room temperature. Pies and buns are smeared with a concentrated drink before being sent to the oven. As a result, the products acquire a bright intense blush, matte, without gloss.
warm water
The purpose of this type of frosting is to bring out the color of the crust and soften it. Usually used for savory lean pastries, bread dough buns, unleavened pies. For sweet products, you can add a little sugar to the water. Lubricate the pastries 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 make the crust soft, the pies are smeared with oil. But when to do this depends on the composition of the test. Puff or exhaust grease before baking, and yeast pies and buns after they are taken out of the oven, while still hot. There will be no shiny crust, but the blush will appear a little, but most importantly, 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 shine
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 icing option. It softens, beautifies and aromatizes at the same time. Take equal volumes of honey and warm water (2-3 tablespoons each), mix and grease hot pastries as soon as you take them out of the oven. It will turn ruddy, with a glossy sweet crust and smell deliciously like 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, making sweet syrup is a matter of a few minutes. Mix jam with water to make a thick viscous liquid. Strain it, remove the fruit pulp. With jam, it's even easier - 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 the syrup that matches the type of your pastry. If 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 sugar syrup, which is used to cover finished products, to give it a more contrasting, rich taste. It can be alcohol (liquor) or lemon juice. To make sugar syrup, you need to take sugar and water in equal volumes (for example, 3 tablespoons each). Boil after dissolving the sugar crystals on a minimum heat for 2 minutes. You need to grease the pastries with hot syrup so that it not only covers the top, but also soaks 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, mainly they are smeared with cakes. But for yeast buns and pies, this option is also suitable. A shiny crust will not work, it will be evenly ruddy, matte. It is better to melt the butter and apply a thin layer of liquid on the finished baking. The crust will darken, become soft and shiny. Vegetable oil is used for the same purpose - to soften and tint the finished baking.
These are far from all the ways and options for how to grease pies and buns so that they are ruddy and shiny. There are even more complex recipes, with unusual additions in the form of rice flour, or icing with powdered sugar, but they are more for professionals, and we will use what is available. And the result will be no worse, you'll see! If you have your own recipes for how and with what to grease pies and buns - share in the comments, I will be very grateful. Your Plushkin.
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 is 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.
Homemade cakes should be not only tasty, but also beautiful. An important point in creating a culinary work of art, how to grease pastries? NameWoman will share with you the working secrets of ruddy crust and shine.
What is baked goods lubricated with?
Most popular option coating the dough (absolutely any homemade products - from bread to cookies) - with an egg. Moreover, both 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 are used. The yolk gives a more golden color to the baking, and if you use only the protein, the crust is more brittle, more crispy.
The ideal home tool for coating cakes, pies, breads and cookies is a silicone brush. It is very comfortable and soft, does not crush the already distanced dough at all.
The easiest option coatings for the smoothness and shine of pies and bread, if the egg is suddenly over - sweet water. It is used even without lubrication, but by spraying bakery products, distributing a small amount of water from a spray bottle over the baking surface. 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, 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 pastries do not always impress with both taste and appearance, but if they strike, they are remembered for a long time. When I told a cook I know about the wonderful Stolle pies at Domodedovo, he shared the simple secret of the most brilliant and ruddy pastries in response. Instead of an egg, you can use sweet and strong black tea. Checked! It works, “tea” homemade pies really can compete with the beauty of Stolle baking.
If suddenly you forgot to grease the pies before baking, then you can shine on them after. Lubricate the finished products immediately after the oven with water (it can be sweetened or not) and, after placing the pies on the wire rack, cover them with a towel on top. If you don’t want to get the towel dirty, then you can “protect” it by laying paper between it and baking.
Another secret from a friend of the housewife: in a beaten egg or milk intended for coating homemade cakes or bread, you can add a little sunny turmeric for more brightness.
Not only a coating, but also a sprinkle
Sprinkling will make your homemade cakes even more beautiful, fragrant and appetizing. Use sesame, cumin, poppy seeds or even coconut flakes, whole or crushed sunflower or pumpkin seeds are good for bread, toasted oatmeal is a great choice for oatmeal bread. Before sprinkling, baking must be coated.
