How to grease the pies so that they are ruddy? Delicious pastries usually have, in addition to a really amazing taste, also the same amazing appearance. Ruddy pies are simply delicious. How to get this attractive gloss on pies. What are the kitchen solutions for this?
What do you need to make pies brown?
In fact, blush on pies can be done in various ways. If you experiment a little and find the right combinations, then it is quite possible to even adjust the level of gloss on baking yourself. The main thing is to know what to use for this and in what proportions you need to mix these or other ingredients in order to get exactly the level of gloss on the pies that you need.
Egg
The well-known chicken egg here is, perhaps, in the first place. It is ideal for both 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 richest blush, then the yolk should not be used “clean”, but with the addition of a number of other components. It can be milk, ordinary water or sour cream, as well as sugar. In addition, an egg, salted and well beaten, will also give your pies a dark gloss.
If you mix the egg already with a teaspoon of milk, then gloss will also appear on the pies, and the color crust 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 a small gloss and the crust will be very light.
If you want the crust of pies or pie to turn out crispy, then process it with only one egg white without other additional components. Just beat the protein and grease the cake with it.
These are the main combinations of a chicken egg with various ingredients to get a beautiful gloss on pies.
Milk options
Milk is also widely used to bring gloss to pastries, and for any kind of baking. Everything is very simple here, only warm milk is always used, without additives. Just take a small brush, and when the pies are ready very soon, take them out, brush them with milk prepared for this (that is, warm) with a brush, and after such a milk treatment, send them back to the oven for the final stage.
Milk can also be sweetened. If you add sugar to it, then the crust on the pies will also form. It will look very appetizing, and the color of its gloss will be quite moderate.
If you are making 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 with sweet tea
Strong tea with added sugar will also give your pies a rather attractive crust. It will be ruddy, but there will be no gloss on the surface of the pies. To achieve this, you will need to grease the pies with such tea before starting the baking process. A lot of tea is not required, 100 ml of this strong drink and a spoonful of 2 or three tablespoons of sugar are enough. Wait until the tea has cooled, and then grease the pies with it.
Instead of a brush, brush the surface of the cake with a tea bag.
There is another option with tea, this is to add a little more flour to it (usually a tablespoon). It is well stirred and also greased pies. By adding flour to tea, the crust on the cake will already be a brighter color, and the surface will turn matte.
Lubricate the pies with plain water
Plain water can also be used to give the pies a more attractive appearance. When your patties are cooked and still hot enough, simply brush them with plain water. So, their crust will become much softer.
If you are preparing sweet pastries, then you can anoint them with slightly sweetened water, or instead of such water, you can take sparkling water and also sweet. The crust after such processing will become bright and sparkle with gloss.
Shine with vegetable or butter oil
Any oil of vegetable origin will help you make the crust on the pies quite soft. Just butter your pies after cooking. But from such processing, the crust of the pies will not shine.
Also, vegetable oil is perfect for baking from puff pastry or stretched dough. Lubricate such pies will need to be immediately before baking.
If you are preparing pies (or other types of pastries) from dough that is already unleavened, then anoint them with butter. This should be done when they are ready. Butter or yeast pies are usually also smeared ready-made, but again, always only hot.
Lubricate 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 simple margarine. Butter or margarine must first be softened, and then you can take it with a tablespoon (one or two). There, then you will need to add the yolk. All this is well mixed. We do this until the mass of butter and yolk becomes homogeneous. You will need to grease the pies just before baking, and only then send them to the oven. As a result, 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 butter also needs to be softened first and add a little water (plain, cold) to it, plus a little flour to the water. We grind all this mass thoroughly and also grease our pies just before baking. If you want the pies to be sweet, then add the necessary component for sweetness, that is, sugar, to the same mixture.
Sour cream
The sour cream option is well suited for sweet pastries. Lubricate pies or sweet buns before baking. Here, sour cream is not used in its pure form, but with the addition of flour and plus butter to it. In addition, pies can also be sprinkled on top with sugar. First, sour cream is mixed with flour, and after that melted butter is spread there. Mix well again until the mixture is smooth and uniform.
But from this video you will learn how to cook delicious pies with liver and how to anoint them later to make them rosy. We look.
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.
How to grease pastries?
Everyone liked homemade fragrant pastries at all times - both children and adults. In order for pies, buns, pies to be successful, it is not enough just to mold them according to the recipe, it is necessary to “ennoble” them, put the “final touch” on the products - glazing, which will give the pies not only an appetizing look, but also an amazing taste.
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.
How to grease baked goods
There are various options for glazing 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.
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 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.
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.
Homemade pastries are always tastier than any other. Neither children nor adults will refuse such a treat if there are delicious buns with a fragrant crust on the table.
Be sure to follow the proportions of the dough and the recipe so that the buns turn out well.
Start baking only in a good mood, putting all your love into baking. Bake in a good mood and with a great attitude, otherwise nothing good will come of it.
Your mood will be transferred to baking, and therefore, having eaten such a bun for breakfast, each family member will be in a good mood all day, and therefore any task will submit to him.
In fact, recipes do not always indicate how to grease buns before baking or after cooking. Many housewives ask this question when starting to bake at home.
The lubrication of the buns really plays a big role. The final result of the appearance of baked buns will depend on this procedure. To make the buns shine, it is worth trying.
What and how to smear
I recommend greasing pastries with a silicone brush, which you can buy at any store with utensils. Today, such a product is not uncommon and it is likely that a similar kitchen attribute is already in your home.
If this brush is not at hand, then you can replace it with a brush based on goose feathers, tea bags, a gauze swab. In fact, the tool plays a secondary role. You need to know how to act correctly.
The hostess must perform light movements, almost weightless. Get creative in the kitchen, creating real culinary masterpieces in the oven that will surely delight your loved ones!
Baking Grease Recipes
I am aware of a variety of coating options for baking for a bright color. I will present this information in this article, and you should read it to the end and decide which recipe suits you the most.
The result will be the same: beautiful and ruddy buns baked in the oven.
Egg lubrication
The most common way than to grease rolls is to simply chicken. egg. It is customary to use it in different variations, for example, only the yolk or a whole egg.
In the first case, the pastries will be covered with a yellowish, bright crust with a rich taste. If you want to get a more moderate shade, it is worth diluting the yolk with milk.
Mix the mixture well, and then you need to grease the rolls with it. If you wish, you can add sugar to the batch, then the coating will have less gloss.
Dilute the chickens. an egg can be sour cream, water, sugar. Try different variations of this method, choosing the best recipe for yourself, pampering your loved ones with delicious pastries.
After your efforts, you will receive a lot of compliments in your direction. Thus, lubricating pastries is easier than ever.
tea brewing
Baking will have a golden crust, but you should not expect shine. You can grease the buns with sweet tea, just brew it stronger.
Components: 3 tbsp. Sahara; 100 ml of boiling water tea leaves.
Cooking algorithm:
- Mix the composition and let stand for a couple of minutes.
- Cooled tea should be greased with buns.
By the way, in this case it would be appropriate to take a tea bag instead of a brush and lubricate it. There is another popular recipe for greasing rolls that modern housewives like.
Components: 1 tbsp. flour and 100 ml of boiling water; 3 tbsp Sahara.
Action algorithm:
- Mix all ingredients.
- Lubricate the pastry.
The result will please you with a bright matte shade of buns.
milk glaze
To improve the external characteristics of the buns, you should use warm milk. When the buns are almost ready, you need to take them out of the oven and use a silicone brush to apply warm milk on top of the dough.
Do this as quickly as possible and send the pastries to the oven to finish baking. As a result, the buns will be covered with a delicious crust with ruddy barrels.
Sweet buns can be made shiny by using not just warm milk for lubrication, but sweetening it with sugar. Please your home more often with baking, and then go about your business.
water glazing
This method will appeal to all those housewives who want to bake beautiful pastries, but do not want to go to the grocery store.
Lubricating sweet pastries with plain water, you can achieve that it has a bright crust color, and the dough becomes softer.
Some housewives sweeten the water and begin to grease the rolls with it. The result is a bright, glossy icing on the buns. By the way, if you want to achieve a similar goal, you need to take a simple sweet soda and grease the buns.
You will be surprised at the result, and you will always lubricate so that the rolls are even more appetizing.
vegetable oil
Vegetable oil will help to realize the desire to bake pies with a soft crust. You can take any kind, be it just sunflower, corn or olive.
It should be warned that you should not expect a bright and glossy crust from post-oil glazing.
Lubricate rast. butter not only rolls, but also the rest of pastries made from puff pastry or stretched. This must be done before baking.
But if you decide to give softness to yeast or rich dough, it is better to grease with vegetable oil in finished form, but when the rolls are still hot.
Sour cream frosting
This recipe is appreciated by many housewives.
You need to take: sugar; flour; sl. butter and sour cream.
Action algorithm:
- I mix sour cream with flour.
- I introduce melted butter, but pre-chilled.
- I add sugar to the mixture and mix again. You need to get a smooth homogeneous mass.
- I cover the cake with frosting.
A mixture of butter and chicken yolk
Butter icing can be used not only for buns, but also for not very sweet pies.
Components: 2 tbsp. melted sl. butter (can be replaced with margarine); 1 PC. chickens. yolk.
Action algorithm:
- In the composition of the oil I add the yolk.
- I grind the mass so that it has a homogeneous composition.
The resulting grease will perfectly complement the dough. The rolls will become soft, and they will be decorated with a glossy crust with bright reflections of the sun. Such rolls were on the table of every grandmother in our childhood.
A mixture of butter and flour
The frosting recipe is very simple.
Components: melted sl. oil; water; flour.
Cooking algorithm:
- Sl. I melt the butter and let it cool.
- I mix the cold water oil.
- I bring flour. I grind a lot.
- Lubricate the rolls with a mixture, send to bake.
In the event that the rolls are sweet, add sugar to the mixture. By the way, it is not necessary to always add sugar to the frosting. You can grease the rolls with a mixture, and then crush the sugar. During baking, it will dissolve evenly and soak into the dough.
solar glazing
This recipe will appeal to all lovers of bright pastries. The thing is that the lubricant will be bright and sunny. This effect is due to the addition of the solar spice turmeric.
It has its own spicy taste, which is liked by many fans of healthy food.
Components: 1 piece chickens. egg; milk; turmeric.
Action algorithm:
- I'm slaughtering chickens. egg.
- I pour milk and add turmeric, just a little bit.
- I mix and grease the pastry.
Sprinkle for buns
You can add brightness to products not only with the help of glazing. To make the rolls even brighter, more fragrant, beautiful and appetizing, I advise you to use: sesame seeds, poppy seeds, coconut flakes, sesame seeds, crushed pumpkin seeds or sunflower seeds.
Pre-roasted oats are a great alternative to oatmeal baking. flakes. To prevent the topping from falling off, you need to grease the pastry before applying it.
Cheese topping for delicious buns
Cheese dressing will certainly provide unsweetened rolls with a ruddy and appetizing crust. In this case, lubrication of the dough is not needed at all. It is worth making several cuts in the buns after proofing, or simply pushing a couple of holes with a knife.
Add grated cheese to them from the next. oil and crushed garlic. The rolls will turn out fragrant, and even with a tasty, nutritious baked goods. Your loved ones will be delighted with such a treat.
Sometimes, even the most experienced hostess can spin in the kitchen and completely forget about lubricating pastries for shine. You don't have to worry at all in this case.
- Finished products will also look wonderful if you know one secret: when you take out the rolls from the oven, you can anoint them with plain water. The water can also be sweetened.
- Place the rolls on the wire rack, covering with a kitchen towel. If you are afraid to smear the towel with pastries, you can put paper on top of the rolls, and only then cover.
Each of the above options will be useful to the hostess. We all choose the recipe that is not only the easiest, but also affordable.
But it is interesting to try a new grease for buns every time so that they shine, diversifying your table. Do not be afraid to experiment, because in culinary art this skill is always welcome!
My video recipe
