The finishing touch in baking production-how to brush the egg liquid?

One of the easiest ways to bake unique western pastries is to brush with egg wash. Mix a whole egg with a tablespoon of water, cream or milk to make the most recent egg mixture. The egg wash should be brushed on the pastry before baking. You can also use egg liquid as an adhesive for dough. If you want to substitute other ingredients for egg liquid, try olive oil, egg substitutes, or pure milk products. No matter what kind of raw material is used, you can easily mix out the egg liquid and bake the ideal cake.

1 to 3 teaspoons of milk, whipped cream or water from a whole egg is enough for a loaf of bread or a pie crust.

1. Beat the eggs into a small bowl. Any kind and size of eggs will do. Remember, there will be more liquid eggs made with large eggs than with small eggs or quail eggs.If you want to make the egg liquid darker, just take the egg yolk and add a pinch of salt. The salt will liquefy the egg yolk for easy application.

2. Add 1 teaspoon of liquid. You can add water, milk, fresh cream or soy milk according to your preferences. The liquid can dilute the yolk so that the pastry will not crack during baking due to dehydration. If the egg liquid still looks thick, add 1 to 2 teaspoons of liquid.The appearance of baked cakes is different depending on the added liquid. For example, adding water will make the pastry darker, while adding milk and fresh cream will make the pastry look more shiny.

3.Start whipping to mix the egg white and egg yolk evenly. Take a whisk or fork in your hand and use the strength of your wrist to make a circle in the bowl. After stirring for 10 seconds, the egg white and yolk will be evenly integrated.Be careful not to make bubbles.

4. Add other ingredients according to your preference, and stir evenly. If you like the egg liquid to be darker in color and have some aroma, you might as well add a few spice, such as cinnamon powder or cardamom powder. If you want the surface of the pastry to be shiny, or the dough is tighter, add a little salt.

5. If necessary, add more water to dilute the egg liquid. Pastries or breads and other pastries will expand greatly during the baking process. If you are brushing this type of pastry with egg liquid, you need to add 1 to 2 teaspoons of liquid to prevent the pastry from expanding and cracking.