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.
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):
What can be used for ready-made baking:
Whatever method you use, there is always the option to come up with something yourself. Each housewife has a secret how to make baking perfect, but not every one reveals it. Try something your own: change the proportions, add other ingredients that, in your opinion, can improve the appearance and taste of baking. Culinary and confectionery art is always an experiment.