Lush, rosy pies with a pleasant gloss - the pride of any housewife. To make the pies not only tasty, but also delicious, you should cover them with icing. Cakes can be greased with icing before baking, during baking and after baking.
Pick your recipe
For the cake to have a delicious glossy crust, it needs to be greased with protein glaze, oily glaze or sweet syrup. Before baking or during baking, it is best to apply icing on milk and eggs. After baking, the surface of the warm cakes can be greased with oil or sweet syrup.
Protein Glaze
Pies, greased with slightly beaten egg, are delicious, with a golden brown crust and bright gloss. Glaze from crushed yolk gives the cake a pronounced blush, from a whole egg (yolk and protein) - an average blush, from whipped protein - a slight blush.
Professionals recommend mixing 1 egg white with 1 tablespoon of water to get a golden shiny crust. Such icing is best for savory pies. But for sweet pastries, it is recommended to use the classic grease, which consists of 1 yolk, 1 tablespoon of water or oil and 1 tablespoon of sugar. Classical glaze will give the cake a golden sheen.
If you grease the pie with milk, then its gloss will not be as bright as when using egg glaze, and the blush will not be so saturated, but the crust will become soft. To slightly brown the cake, you need to dissolve a little sugar or crushed yolk in the milk. Protein glaze should be applied to the cake before or during baking.
Oil glaze
The same can be said for butter glaze as for milk glaze: it softens the crust of the pie and gives it a light gloss. If you add the crushed yolk to the butter, then the crust will turn out to be soft, ruddy and shiny at the same time. Butter can be replaced with sunflower or olive oil, which will give the cake a light, dim gloss. The crust of such a pie will also be soft.
If you cover the cakes with butter icing before or during baking, their crust will be bright and soft. To obtain a shine, oily glaze should be applied to the cakes after baking. Some housewives grease the pies before and after baking, then the crust of the pies turns bright, soft and shiny.