First, the main purpose of brushing the egg liquid is to make the baked food have better color, add a layer of egg fragrance, and also prevent the food from cracking and play a role in moisturizing and bonding. For example, if we sprinkle almond slices and sesame seeds on the surface, it will not fall off easily.
Second, the precautions for brushing egg liquid:
Egg 1, the liquid in the preparation is generally whole egg liquid with milk and honey, or egg yolk liquid with milk and honey. The ratio is whole egg/yolk: liquid = 3: 1, that is, three parts of whole egg/yolk and one part of liquid are evenly mixed. After the egg liquid is prepared, it can be filtered with a sieve to remove the tiny bubbles inside, which makes it smoother and more beautiful to brush on food.
2. When using a brush, brush the egg liquid with the strength of your wrist. Do it in one go, don't stay on the food for too long. Each layer should be thin, not too thick.
When baking food with egg liquid, you need to pay attention to the time and temperature, because it will be colored faster, and you should pay attention to it in the last few minutes. If you are worried about coloring too fast and too heavy, you can cover the bread surface with a piece of tin foil.
4. Dip the egg liquid or its substitute with a pastry brush and brush it evenly on the surface of the bread. If the eggs fall from both sides of the bread, it means that the eggs are brushed too much. This will cause the bread and baking tray to stick together. Draw a pattern on the bread surface according to the requirements of the recipe, and then bake it in the oven.
5. Seal the edge of the cake with egg liquid. If you are making cakes or sandwich biscuits, you can brush the egg liquid on one side of the cake. Fold the edge of the upper crust and gently press it on the edge of the egg liquid, which will stick the two crusts together.
6. In order to prevent the bottom of the baked pie from getting wet and soft, you can brush some egg liquid on the crust that has not been baked yet, and then put the stuffing on it. When baking a pie, the egg liquid will be solidified by heat to prevent the juice in the filling from infiltrating into the bottom of the pie crust.