Introduction: When making bread, brush the egg yolk or the egg white. Pastry chef: neither is correct. This step is essential. Does the bread have a dark color and poor taste? Pastry chef: That's because the egg wash is not properly brushed. I will teach you the correct method. The bread is not only soft and clear, but the most important thing is that the color of the surface layer should be golden and shiny. The bright and bright color can make the bread more attractive. Therefore, bread is a kind of online appearance and rich inner food. In order to make bread delicious, in addition to baking and kneading, it is also a very important step to brush the bread with egg wash.
At the beginning of the long holiday, Yueyue also followed the trend and made the rice cooker bread. The bread that would be made was dull in color and tasted bad, so reflect on the production process and make dough When I put the eggs, put the oil, the proofing is in place, and the glove film is rubbed out, and the green body is proofed again. All these steps are correct, and I always find the reason for many times. After that, I asked a friend of the pastry chef humbly, only to realize that the level of brushing the bread with egg wash was not done.
Brushing the bread with egg liquid can affect the color, fragrance, taste and shape of the bread. After the bread surface is brushed with egg liquid, it can produce a bright golden color after baking. The color and luster not only increase the appearance but also increase the appetite. Secondly, the egg liquid reacts with the bread itself to increase the flavor of the bread. The nutrients contained in the egg liquid also make the finished bread more flavorful. Finally, the egg liquid brushed on the surface of the bread forms water vapor isolation on the surface of the bread, which can also help the bread to maintain the ability of the internal gas (make it rise larger and fuller), and can also prevent the internal moisture from being dried, thereby allowing the internal organization of the bread Fine, uniform, soft and full of elasticity. Only by this analysis can we know how important this action of brushing egg liquid is.
At first, Yueyue will only take an egg yolk and disperse it, then use a brush to apply it to the surface of the bread dough, so the color at the beginning will be particularly thick, and the back The color of the green body is obviously lighter, and the egg yolk liquid is usually thicker, and it is not easy to spread evenly after coating, which also leads to poor coloration and poor taste of the bread. After seeing Yueyue’s practice, a friend analyzed the reason for the failure because he should not brush the egg yolk but the egg white, which confuses Yueyue.
Regarding whether to brush the egg yolk or the egg white when making bread, Yueyue also asked the pastry chef friend for advice on the correct way, and the friend said that the egg yolk or egg white should be used directly The approach is incorrect, there is 1 step is essential before brushing. After listening to her explanation, Yueyue suddenly realized, and then Yueyue will share with you the correct way to brush the noodles when making bread:
Whole egg white + water
Egg white plus appropriate amount of water, make the egg liquid at the ratio of the egg white of 1 egg to 1/6 of the water, after evenly beating, brush evenly on the bread and boil it out The bread has a crisp golden brown crust, and it is ideal for stuffing with seeds.
The second kind, whole egg liquid + water
whole egg liquid 30g, add 5g of water, the ratio is also 6:1, mix and sprinkle slightly to make the egg liquid , Brush on the top of the bread to get a medium shiny golden yellow skin.
The third kind, whole egg yolk + light cream
1 egg yolk (about 15g) and 5g light cream, namely egg yolk and light cream The ratio of cream is 3:1, mix and beat. Brush evenly on the surface of the bread, and the surface of the bread will be shiny and dark brown, which is very attractive.
Fourth, whole egg yolk + milk
The yolk of 1 egg (about 15g) and 5g of milk, that is, the ratio of egg yolk to milk is 3:1. Mix, beat, and brush on the bread to get Moderately shiny golden brown crust bread. In addition, brushing the bread with different materials will produce different effects. Sometimes it can make the bread look darker and more appetizing. In addition, it is also convenient for some ingredients to stick to the dough, such as the favorite sesame seeds and the like, adding bread Because of its beautiful appearance, it will be necessary to brush the bread before baking and egg yolk brush is the most common. Brushing with egg yolk will give the skin the deepest color.
The above are 4 ways to brush the noodles, which can be whole egg liquid, egg white, egg yolk, brushing with whole egg liquid can make the taste of bread soft and wrapped The scent of the egg, however, whether to brush the whole egg liquid or the egg yolk liquid, it depends on everyone's choice of egg composition. If you like to eat egg yolk, you can brush the egg yolk liquid, but you must pay attention to a key point, that is, you can't directly brush it. , All materials need to be diluted with water.
If you want the bread to be delicious, in addition to brushing the egg liquid before baking, you also need to brush some ingredients after baking, such as honey water , Milk, egg liquid, honey salad oil mixture, liquid butter, salad oil, etc. are all ok, but brush while hot, so that the color of the bread will become brighter, the aroma will be stronger, and the taste will be fuller.
Finally, Yueyue will share with you how to make bread at home:
1. When making noodles, the yeast needs to be dissolved in warm water of about 30 degrees. Can quickly stimulate the activity of yeast.
2. After the dough is ready, knead more until the glove film is kneaded to make the bread softer and more delicious.
3. After the green body is shaped, it needs to undergo secondary fermentation, so that the baked bread has a more uniform texture and a better taste.
4. Before putting the baking pan into the oven, preheat the oven well, so as to prevent the bread from cracking.
5. If the oven can be divided into upper and lower layers to heat separately, it is best to use the bottom heating first and then turn on the pre-heating switch in the middle to heat the bread evenly, so as to reduce the moisture loss on the bread surface.
Conclusion: When making bread, should I brush the egg yolk or the egg white? Pastry chef: It is not correct. This step before brushing is essential. No wonder the previously made bread is dark in color and tastes poor, which increases knowledge!
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