Magnificent, toasted pies with pleasant luster – pride of any hostess. That pies turned out not only tasty, but also appetizing, it is necessary to cover their crust with glaze. Pies can be greased with glaze to pastries, during pastries and after the termination of pastries.
That pie had an appetizing glossy crust, it needs to be greased with proteinaceous glaze, oil glaze or sweet syrup. To pastries or during pastries it is the best of all to apply glaze on milk and eggs on pies. After the termination of pastries the surface of warm pies can be oiled or sweet syrup.
Proteinaceous glaze
The pies greased with slightly frothed eggs turn out appetizing, with a ruddy crust and bright luster. Glaze from the pounded yolk gives to pie a pronounced flush, from the whole egg (egg yolk and white) – an average flush, from protein whip – an insignificant flush.
Professionals advise for receiving a golden brilliant crust to mix 1 egg white with 1 tablespoon of water. Such glaze best of all will be suitable for unsweetened pies. And here for pastries it is recommended to use classical lubricant which consists of 1 yolk, 1 tablespoon of water or oil and 1 tablespoon of sugar. Classical glaze will add to pie golden gloss.
If to grease pie with milk, then its luster will be not such bright as when using egg glaze, and a flush not such saturated, but the crust will become soft. That pie was slightly reddened, it is necessary to dissolve a little sugar or the pounded yolk in milk. Proteinaceous glaze should be applied on pie to or during pastries.
Oil glaze
About butter glaze it is possible to tell the same, as about dairy glaze: it softens a crust of pie and gives it light luster. If to add the pounded yolk to a desi, then the crust will turn out at the same time soft, ruddy and brilliant. A desi can be replaced with sunflower or olive oil which will give to pie light, soft luster. Such pie will have a soft crust too. If to cover pies with oil glaze to or during pastries, then their crust will be bright and soft. For obtaining gloss oil glaze should be applied on pies after the termination of pastries. Some hostesses grease pies before pastries and after its termination, then the crust at pies turns out bright, soft and brilliant.
Sugar coating
That pies shone, as if varnished, it is necessary to dissolve in warm water a little sugar or icing sugar and to apply the received solution on a surface still of warm pastries. When glaze dries up, on a crust of pie the appetizing luster will play. Some hostesses replace the sweetened water with a sugar syrup. For this purpose they dissolve 2-3 tablespoons of sugar in the same amount of water or milk, put on fire and cook 1-2 minutes before light solidification. The received syrup is used for giving of gloss to sweet pies, buns and fruit cakes. For aroma it is possible to add pink water to glaze. The sugar syrup can be replaced with honey syrup. For preparation of such syrup it is necessary to dissolve carefully honey in a small amount of warm water and to smear with the received solution a surface of warm pastries. Honey is traditionally used for giving to pies of pleasant gloss and aroma. It needs to be used gradually, combining only with sweet pies and pies.