How to make eggs and use it to create golden baked goods
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When recipes or cooking instructions for egg wash, the knowledge will help you know why and how to use them. Egg wash gives your baked goods a pleasant color and a shine, but it also acts as a natural adhesive.
What is egg wash?
Egg wash is a mixture Egg beaten and liquid (usually water or milk) that is brushed on baked goods like pastries before baking. It adds shine and color and helps to seal edges. When recipes or cooking instructions for egg wash, the knowledge will help you know why and how to use them.
How to use eggs
Egg washes can be used for food using just pastries. For example, Duchess potatoes are usually brushed with egg wash before baking. When deciding whether to use Egg Wash, it is helpful to know what the mix is good for. Seeds adhere to theirs breadRaw sugar to your Cake crustand bread crumbs to hers cutlet. You can also seal dumplings or filled pasta with simple egg wash.
Color
Egg wash helps a golden brown shine like soft bread like Dinner rollsDanish pastries, cinnamon rolls, BriocheAnd Challa.
structure
Egg wash can also be used as a kind of adhesive to secure two confectioners together, such as biscuits, double crust, empanadas or in manufacture crust (in crust) recipes. This works because the protein in the egg coagulates when cooking and forms a stiff bond.
If you sprinkle your pastries or bread with sugar or spices, it helps the granules to brush it with egg washing first, instead of stopping the surface instead of breaking off.
When do you use butter washing?
Butter washing (simply melted butter) is best suited for Heacted recipes such as brioche or dinner.
How to use left white or egg yolk
To use the best biscuit brush
A silicone biscuit brush is preferable to apply egg water, since the bristles are not glued together and the silicone bristles do not absorb smells or fats as natural bristles do.
Tips for using egg washes
- Be careful with the egg wash when you work with puff pastry, because if it drips at the edges of the pastries, it can stick the layers together and prevent the pastries from leafing while baking.
- You can replace less liquid for darker egg wash or milk or cream for the water.
- Some people use pure egg without worrying about adding a liquid. This leads to a very dark shine that can be a little difficult to spread evenly.
- Salt can help loosen protein. Add a pinch of salt for a protein linen (no egg yolk). Even if it is mixed with water, the laundry makes it easier to spread out on hearty bread and rolls.
Raw egg warning
- The egg washing consists of raw egg, which consists of the risk of salmonella. Baking kills the bacteria and your article is safe, but you should never apply egg wash to an object that is not baked.
- The dishes and the brush to make and apply egg washes must be cleaned thoroughly before used for other tasks to prepare food.
Cooking mode
(Keep your screen awake)
1 large egg
2 tablespoon Water
A pinch of Salt
Collect the ingredients.
Rip 1 big egg Beat into a small bowl and then thoroughly with a fork or a whisk.
Add 2 tablespoons of water And A pinch of salt. Beat up to together.
Clean the egg wash on the surface of your object and continue baking.
Security and cleaning
- You have to wash your pastry brush with cold water immediately after applying an egg wash, as hot water coagulates the egg wash and glue the bristles together. This is particularly a problem if your brush is made with natural bristles.
- After flushing the cold water, you can wash and disinfect the brush in hot water.
Do you feel adventurous? Try this:
There is a handful of variations depending on the desired finished look you want for your baking goods. In general, you should strive for a 3: 1 ratio from egg to liquid. In the following you will find a combination for different colors and glass:
- Beated whole egg: rich golden color and deep shine. If you want to avoid a dark color, apply this 15 minutes before removing the baked good from the oven.
- Punched whole egg with milk defeated: another rich color and shine.
- The whole egg is beaten with water: lighter color and similar shine.
- Punched egg yolk: lively yellow and deep shine. Again: Perform this one 15 minutes before removing the baked good from the oven if you are worried, too much to brown it.
- Egg yolk beaten with water: light yellow and less intense shine.
- Punched egg yolk with cream: deep brown yellow and less intense shine.
- Protein beaten egg: beautiful shine with very little color. Protein with water: light shine.
- Egg beaten with milk protein: light shine with a little browning.
storage
The remaining egg wash can be stored in an airtight container in the fridge for up to 3 days.
| Nutritional information (by portion) | |
|---|---|
| 72 | Calories |
| 5G | Fat |
| 0G | Carbohydrates |
| 6g | protein |
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| Nutritional information | |
|---|---|
| Portions: 1 | |
| Amount per serving | |
| Calories | 72 |
| % Daily value* | |
| 5G | 6% |
| Saturated fat 2g | 8% |
| 186 mg | 62% |
| 654 mg | 28% |
| 0G | 0% |
| Dietoner 0G | 0% |
| Total sugar 0G | |
| 6g | |
| Vitamin C 0MG | 0% |
| Calcium 29 mg | 2% |
| Iron 1mg | 5% |
| Potassium 69mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
