Lush, ruddy pies with a pleasant gloss are the pride of any housewife. To make the pies not only tasty, but also appetizing, you should cover their crust with glaze. Cakes can be glazed before baking, during baking and after baking.
For the cake to have an appetizing glossy crust, it must be greased with protein glaze, butter glaze or sweet syrup. Before baking or while baking, cakes are best glazed with milk and eggs. After baking, the surface of warm cakes can be greased with butter or sweet syrup.
Protein glaze
Pies, greased with a lightly beaten egg, turn out appetizing, with a golden brown crust and bright gloss. The crushed yolk frosting gives the cake a pronounced blush, the whole egg (yolk and white) - a medium blush, from the whipped egg - a slight blush.
Professionals advise to mix 1 egg white with 1 tablespoon of water to get a golden shiny crust. This icing is best for savory pies. But for sweet pastries, it is recommended to use a classic grease, which consists of 1 yolk, 1 tablespoon of water or oil and 1 tablespoon of sugar. The classic icing will give the cake a golden sheen.
If you grease the cake with milk, then its gloss will not be as bright as when using egg glaze, and the blush will not be as intense, but the crust will become soft. To make the cake slightly brown, you need to dissolve a little sugar or crushed yolk in milk. The icing should be applied to the cake before or during baking.
Butter glaze
You can say the same thing about butter frosting as milk frosting: it softens the crust of the cake and gives it a light sheen. If you add pounded yolk to butter, then the crust will turn out to be soft, ruddy and shiny at the same time. Butter can be substituted with sunflower or olive oil, which will give the cake a light, subtle sheen. The crust of such a cake will also be soft.
Covering the cakes with butter glaze before or during baking will give them a bright and soft crust. For a shiny finish, apply the butter glaze to the cakes after baking. Some housewives grease the pies before and after baking, then the crust of the pies turns out to be bright, soft and shiny.
Icing
To make the pies shine, as if varnished, you need to dissolve a little sugar or powdered sugar in warm water and apply the resulting solution to the surface of the still warm baking. When the icing dries up, a delicious gloss will play on the crust of the pie.
Some housewives replace sweetened water with sugar syrup. To do this, they dissolve 2-3 tablespoons of sugar in the same amount of water or milk, put on fire and cook for 1-2 minutes until slightly thickened. The resulting syrup is used to add shine to sweet cakes, buns and fruit cakes. You can add rose water to the frosting for flavor.
Sugar syrup can be replaced with honey syrup. To prepare such a syrup, you need to thoroughly dissolve the honey in a small amount of warm water and spread the surface of the warm baking with the resulting solution. Honey is traditionally used to give cakes a pleasant sheen and flavor. It should be used a little, only combined with sweet pies and pies.
