How To Make Baked Goods More Rosy

Ivan Red Jr. Author: Ivan Red Jr. Time for reading: ~2 minutes Last Updated: August 08, 2022
How To Make Baked Goods More Rosy

We often cook pies and pies, buns and bagels from yeast dough for our relatives, as these are delicious and affordable pastries. And if puffs or muffins brown on their own, without additional effort, then pies and pies themselves do not really want to turn out with a golden crust.

 
 

How to make baked goods rosy

We often cook pies and pies, buns and bagels from yeast dough for our relatives, as these are delicious and affordable pastries. And if puffs or muffins brown on their own, without additional effort, then pies and pies themselves do not really want to turn out with a golden crust.

In order for a beautiful golden crust to turn out on yeast products, the hostess should make some efforts. After all, pale pies and bagels, no matter how tasty they are, are not so beautiful when served.

But homemade cakes should be not only tasty, but also beautiful. Our advice will help you understand the question of how to make pastries ruddy.

Recipes with Turmeric

Recipes with the ingredient refined sunflower oil

Recipes with milk

Recipes with sugar

Recipes with sour cream

Ingredients:
  • Turmeric
  • Refined sunflower oil
  • Milk
  • Sugar
  • Sour cream
  • chicken eggs
We will need:
  • Cooking brush

How to make baking more rosy step by step instructions with photos

Step 1

 

For work, we need an egg, milk, water, sugar, sunflower oil, sour cream, a cooking brush.

Step 2

 

The most popular variant of coating the dough is an egg. A lightly beaten whole egg can be used, with the addition of 1 tablespoon of milk (you may not add it), as well as 1 yolk or 1 protein. The yolk itself will result in a more golden crust, and the white will give a more crispy and brittle, but pale crust. If you are using non-domestic eggs, then 1 pinch of turmeric can be added to a loose egg - the crust of the products will turn out to be more yellow.

Step 3

 

In fasting, and also when you suddenly run out of eggs, coat pastries with sweet water. To do this, dissolve 1 teaspoon of sugar in 50 ml of water. Also, instead of water, you can use strong cold sweet tea - the crust will turn out to be a more saturated color.

Step 4

 

Baking can be greased with a thin layer of vegetable oil or sour cream.

Step 5

 

For coating, it is best to use a culinary brush - it is soft, does not crush the product during coating and allows you to cover the product with a continuous thin layer of coating.

Step 6

 

Lubricate yeast products after they have come up. If you do this earlier, it will make it more difficult to part the products.

Step 7

 

Let's try to lubricate yeast products with different types of coatings and look at the result. We smeared the first bottom row of bagels with an egg with turmeric, the second with just an egg, the third with vegetable oil, the fourth with sour cream, the fifth with sweet water.

Step 8

 

And here is our result after baking: on the right is a row of 3 bagels. These are bagels smeared with egg and turmeric. They have the most ruddy crust. Only slightly inferior to them is the crust of products lubricated with just a homemade egg without turmeric (next vertical row). Then, in terms of rosiness, the crust from lubricating bagels with sweet water turned out better (leftmost row). And sour cream and vegetable oil gave a fairly tender crust.

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