By: JIgyasa Kakwani
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Egg wash is a mix of a beaten whole egg and water (or milk or cream). It is brushed on top of baked goods before baking and can enhance the texture and final look.
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Many baked goods, such as croissants, pies, pretzels, and savoury pastries, are incomplete without egg wash. Here's how it helps:
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Brushing egg wash on pastries gives them a rich, golden-brown shine and makes them look even more tempting and professional.
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A thin layer of egg wash helps create a crisp, flaky crust on pies and pastries. Skipping this may not give that extra crispy layer.
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Egg wash also helps seal the edges of pastries and keeps toppings like sesame seeds in place. Remember to apply a thin and even layer.
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Brushing egg wash on the bottom crust of pies creates a barrier that keeps fillings from making it soggy.
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In laminated doughs like croissants, egg wash helps stick layers together for a well-defined shape.
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Beat one egg with one tablespoon of liquid (water, milk, or cream). Milk or cream creates a softer shine, while water keeps it lighter and crispier.
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You can keep it in an airtight container in the fridge for up to 24 hours. Stir before reusing, and discard if it smells off or separates.
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