Glazing pastry - Egg white or Milk?
What are the benefits of using egg white vs milk when glazing different kinds of pastry? - For example what should you use for Puff Pastry and Plain Pastry?
Does using either glaze give a different effect / taste?
Thanks in advance for your advice.
Best Answer
Milk contains several components, most notably fat, sugar, and protein. These all add to the browning effect when cooked at high temperature (proteins cooked together with either sugars or fats undergo the "Maillard reaction"). The browned bits do have significant extra flavor, but it does not taste like milk.
Egg white, by itself, is pure protein. It is typically used in pre-baked ("blind baked") pie shells because the dense protein creates a water-resistant coating when it cooks, so that the crust won't get too soggy when a liquid filling is added later on. Quiche is a great example of this application. Like milk, the egg white will add no flavor of its own, just the flavor associated with browning. Egg white is also used in low-cholesterol cooking.
Egg whites will brown some, but not as much as milk unless the pastry itself provides extra fats and sugars for the proteins to react with. Egg wash -- beaten whole eggs, usually mixed with a little water -- is more typically used to get pastries to brown.
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Quick Answer about "Glazing pastry - Egg white or Milk?"
For a clear shine, an egg white alone can be used. Milk, on the other hand, is used to encourage browning. For example, scones and biscuits will be pale on top (even though the bottom side is brown) if not brushed with milk or cream before baking.Do you glaze pastry with egg white or yolk?
Protein promotes browning, while the fat in the yolk gives crusts a nice shine. Since there is protein in both the yolk and the white, any whole egg or yolk will make the crust both shiny and brown. The white, on the other hand, will only promote browning without contributing any significant gloss to the crust.Can I use milk instead of egg to wash pastry?
One of the easiest egg wash substitutes is to simply brush on milk or cream on your dough before baking. This may recreate the color of an egg, without adding unwanted flavor or oil. Milk is often the preferred top layer for browning baked goods like scones.What part of the egg do you use to glaze pastry?
Brushing on egg white will lead to a paler baked good with a very good shine. An egg white only egg wash is useful for brushing on the bottom of blind-baked pie crusts to create a watertight barrier between the filling and the crust. Or it can be used to help sugar adhere to pastry.Why do you glaze pastry with milk?
Since milk contains a higher water content than cream, it allows the surface to remain wet longer, so it's best used on expansive doughs, like dinner rolls. Similar to an egg white, milk will provide a semi-gloss shine or matte finish to the final baked dough.What to brush on your bread? Eggwash? Milk Bath? Oil Brush?
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Answer 2
Besides the above entry of @Bruce Goldstein;
- I also use mix of egg(whole) + well stirred yogurt(or milk) + olive oil(refined) for glazing pastry (especially ones stuffed with cheese/olive/fresh herbs)
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Images: Katerina Holmes, ROMAN ODINTSOV, ROMAN ODINTSOV, ROMAN ODINTSOV