What kind of egg to grease the pies. Golden glitter buns

How to grease pies, pies and buns after baking so that they shine, are ruddy and soft? This question is asked by many novice hostesses, because everyone wants homemade cakes to be ruddy, with a glossy crust, and usually - if you don’t use some tricks - the cake turns out without shine and is completely pale.

• How to grease pies and buns before baking so that they are ruddy
  • Egg
  • Egg and butter mixture
  • Sour cream
  • Milk
  • warm water
  • Vegetable oil
• How to grease buns and pies after baking to make them shine
  • honey syrup
  • Berry and fruit syrups
  • sugar syrup
  • Similar posts

The whole secret of softness, shine and golden color of baking lies in glazing. What if in simple words- before cooking, baking should be greased with an egg or any icing option that suits you (much depends on the dough, the molding method and your personal preferences).

Our article will focus on exactly what you need to grease pies and buns so that they are ruddy and what needs to be done to make them shine after baking.

Any glaze is applied to the dough after proofing, about five minutes before putting it in a hot oven. Products have already risen well, have become lush, now you need to decide how to cover the top. First, I will tell you how and how to grease pies and buns, meaning how the icing will be applied to the surface of the dough.

This must be done very carefully so as not to damage the dough, do not lower it. You need a soft brush, preferably made of natural bristles or a silicone cooking brush. If there is a goose feather - generally wonderful. In the absence of either one or the other, roll up a piece of gauze in several layers, dip in the prepared composition and squeeze lightly. In no case should you press on the surface of the products, the movements should be light, weightless. First, they brush along the top of the product, moving towards the edges, then coat it in a circle so that the buns and pies are ruddy on all sides.

If the glaze is applied carelessly, unevenly, then the baking will be ugly, with whitish stripes and spots. It is very important that the composition with which you cover the dough is warm, i.e. you need to get the egg out of the refrigerator in advance and beat it or warm the milk a little.

How to grease pies and buns before baking so that they are ruddy

Egg
Egg butter mixture
Sour cream
Milk
Sweet tea or brew
warm water
Vegetable oil

Egg

When they write that pastries need to be lubricated with an egg, novice housewives have a question - what do they lubricate the pies with: protein or yolk? Or a whole egg? Egg white is used for other purposes, for protein glaze, there will be a separate article about this. And pies and buns are smeared with a beaten egg or egg yolk. Beat the egg with a whisk or fork until a light foam appears. If desired, you can add a little sugar or pour in a spoonful of milk, but with the addition of milk, the blush will be paler. If smeared only with yolk, the crust turns out to be very ruddy, brownish, bright, glossy. Usually they make a mixture of the yolk with water or milk, in proportion to one yolk of a spoonful of liquid. The surface will not be so dark, but shiny, glossy, uniform.

Egg and butter mixture

Suitable for any kind of test. The egg is beaten into foam, adding 2 tbsp. l. water and 1 tbsp. l. melted butter. Water and oil are added in several steps, alternately 1 tsp. Immediately after preparation, the glaze is applied to the dough and placed in the oven. To make the crust very bright, make a yolk-oil mixture. In a warm bowl, one yolk is rubbed with a spoonful of soft butter until it melts or until a liquid homogeneous mass is obtained.

Sour cream

Another frequently asked question: how to grease pies if there is no egg? You can replace the egg with sour cream, it will give a uniform light golden crust, but there will be almost no gloss. It is better to use sour cream liquid, not very greasy, keeping it for some time at room temperature. For sweet buns and pies, sour cream glaze is made by mixing liquid sour cream with flour and melted butter. The mixture is applied in an even layer and sprinkled with white or brown sugar on top.

Milk

Warm milk is used to lubricate any bakery products from any kind of dough, both before and after baking. The crust will be golden-ruddy, thin, moderately shiny, without gloss. For sweet pies and buns, a few pinches of sugar are added to the milk, stirred and applied to the surface before being sent to the oven. Unsweetened pastries can be greased twice - before planting in the oven and about five minutes before readiness.

Strong sweet tea or brew

This type of glazing is used for sweet products. Two tablespoons of sugar are added to half a glass of hot very strong tea or fresh tea leaves, dissolved and allowed to cool to room temperature. Pies and buns are smeared with a concentrated drink before being sent to the oven. As a result, the products acquire a bright intense blush, matte, without gloss.

warm water

The purpose of this type of frosting is to bring out the color of the crust and soften it. Commonly used for savory lean pastries, bread dough buns, McDonald's hamburger buns, unleavened patties. For sweet products, you can add a little sugar to the water. Lubricate the pastries with water a few minutes before they are ready and immediately after taking them out of the oven. The crust will become darker and softer, with a slight gloss or matte finish.

Vegetable oil

To make the crust soft, the pies are smeared with oil. But when to do this depends on the composition of the test. Puff or exhaust grease before baking, and yeast pies and buns after being taken out of the oven while still hot. There will be no shiny crust, but the blush will appear a little, but most importantly, pies and buns will remain soft for a long time even if not covered.

How to grease buns and pies after baking to make them shine

honey syrup
Berry and fruit syrups
sugar syrup
Butter, ghee or vegetable oil

honey syrup

For sweet pies and pies, buns, this perfect option glazing. It softens, beautifies and aromatizes at the same time. Take equal volumes of honey and warm water (2-3 tablespoons each), mix and grease hot pastries as soon as you take them out of the oven. It will turn ruddy, with a glossy sweet crust and smell deliciously like honey. But keep in mind that honey syrup has a very rich taste and aroma, and if you baked a cake with large quantity spices, then you should not lubricate it with honey syrup so that the aromas do not compete with each other.

Berry and fruit syrups

If you have homemade jam or jam, making sweet syrup is a matter of a few minutes. Mix jam with water to make a thick viscous liquid. Strain it, remove the fruit pulp. With jam, it's even easier - separate the syrup from the berries and cover hot pies or buns. It is advisable to use light jam and jam: from peaches, apricots, apples. Choose the syrup that matches the type of your pastry. If in doubt about right decision, use apricot - it is considered universal. The surface will become shiny, glossy, slightly sticky, if desired, the top of the buns can be sprinkled with crushed nuts.

sugar syrup

Flavorings are often added to sugar syrup, which is used to cover finished products, to give it a more contrasting, rich taste. It can be alcohol (liquor) or lemon juice. To make sugar syrup, you need to take sugar and water in equal volumes (for example, 3 tablespoons each). Boil after dissolving the sugar crystals on a minimum heat for 2 minutes. You need to grease the pastries with hot syrup so that it not only covers the top, but also soaks into the crust. It will become tasty, shiny, slightly sticky.

Butter, ghee and vegetable oil

Ghee is used to soften the surface and give the crumb a pleasant taste, mainly they are smeared with cakes. But for yeast buns and pies, this option is also suitable. A shiny crust will not work, it will be evenly ruddy, matte. Butter is better to melt and apply liquid on ready-made pastries thin layer. The crust will darken, become soft and shiny. Vegetable oil is used for the same purpose - to soften and tint the finished baking.

Using the example of simple delicious buns, we will tell you how to properly grease pastries so that after you take them out of the oven there will be no disappointments.

Products are not lubricated only if another decoration is provided. So, below will be described a recipe for fresh, fragrant, ruddy buns, which are smeared with an egg to give a shiny, ruddy crust like a leaf.

Ingredients

To make the pastry glossy, it can be lubricated before being sent to the oven.

Cooking:

How to grease pies to shine after baking

Apply the mixture directly on the raw dough, on ready product, which is already laid out on parchment, on baking paper.

Attention! If the pastry is smeared with a beaten, unseparated egg, then the mixture must be applied thinly, otherwise the pastry will crack and lose its attractiveness.

What lubricate pies with protein or yolk

Pies and any pastries can be greased with both protein and yolk, and you can also add shine with other shaving brushes. For example, every housewife will be interested in how to grease the buns to make them beautiful, appetizing, if she forgot to grease them before sending them to the oven.

We must not forget that pies and buns are lubricated only in order to give them shine, and the lubricating composition should in no case interrupt the taste of the product itself.

How to grease baked goods

Whatever composition the baking is lubricated with, in order for it to be appetizing and have a ruddy surface, one must be able to apply the mixture correctly. Pies should be lubricated longitudinally, preferably with one stroke of the entire product, otherwise it will be streaked. It is recommended to apply the mixture with a special confectionery brush.

The brush does not scratch the product and applies the composition evenly. It needs to be applied in a very, very thin layer.

In addition, we must not forget about the baking temperature, at a lower temperature, pies and buns will be softer and lighter, at 200 gr. they acquire a ruddy appetizing crust.

Baking always pleases family and guests. For every housewife who loves to bake, there will be no superfluous information on how to properly grease pastries.

Egg-buttered buns: step by step recipe with photo

To prepare the dough, you need to heat the milk to 30-40 degrees, dilute the yeast in it, add sugar and sifted flour

Now you need to add eggs, salt and sugar to the dough. Stir until smooth and add flour

Add butter to the resulting mixture and knead the dough

After the dough has risen, divide it into even parts and form buns

Brush the buns with egg yolk and place on a greased baking sheet. We send it to the oven preheated to 200 degrees for 20-30 minutes

Buns smeared with egg yolk are ready. Enjoy your meal!

Recipe for homemade buns (video)

Fragrant and tasty homemade pie both adults and children rejoice. In order for baking to be a success, it is necessary not only to follow a certain recipe, but also to put a particle of your soul into the cooking process. The final touch, which will give the culinary masterpiece a delicious appearance, is the application of glazing. Knowing how to grease pies for a golden crust, the hostess will not only be able to make them more beautiful, but also improve the taste of homemade cakes. The article contains the best combinations ingredients to ensure a beautiful and effective glazing. Each culinary specialist can choose the products that are right for him.

Water

How to grease a pie for a crust that is soft and not too dark? For this, ordinary drinking water is suitable. It should be moistened or sprinkled with ready-made, but still hot pastries. This is the easiest way to make a pie look delicious. This method can be used if there is no time or desire to prepare a mixture for lubrication, if there is no necessary products or if the hostess simply forgot to treat the surface of the dough just before baking.

In order to get a smooth and shiny crust on the cake, which has a rich color, you should add a little sugar to the water. Such a mixture should be prepared based on the following proportion: one teaspoon of granulated sugar per one tablespoon drinking water. Sprinkle the cake with this syrup twice: at the end of the proofing of the dough and shortly before the end of cooking.

Chicken egg

How to grease browned pies? The most common and simple product for glazing is a chicken egg. In addition, this ingredient can be used regardless of the type of dough used.

Egg glazing requires accuracy in working with it. After all, the mixture that has fallen on a baking sheet can stick pies to it during the baking process.

The baking surface can be greased with either a whole chicken egg or a mixture of this product with water or milk. To achieve the effect of a light crust with a beautiful sheen, you need to slightly beat the protein with the yolk with a fork and apply to the dough before cooking.

If you use a mixture of egg and water, you will end up with a glossy surface with a rich color. And in the case when protein and yolk, diluted with milk, are used to lubricate pies, the resulting golden crust will please the hostess with brilliance and softness. The proportion in both cases is the same: for one chicken egg - one teaspoon of liquid.

Egg white

Chicken egg is not always used in whole. Often, protein and yolk are used separately for surface treatment of baking. Described below possible options the use of these components.

If you grease the cake with protein, you get a crispy, brittle crust. First, it should be beaten a little with a fork. It is also possible to use a mixture of egg white and a small amount of drinking water. In this case, the baking surface will be hard and shiny.

Egg yolk

How to grease browned pies? Egg yolk will do well with this task. It is when using this product that the crust turns out to be the brightest and most saturated. The yolk is used both in pure form and in mixtures with milk or butter.

If using a whole chicken yolk, fluff it up a little with a fork and apply it to the surface of the dough just before baking. The crust in this case will have a golden color and a unique brightness.

If the cake is smeared with yolk mixed with milk, the color of the baking surface will be less saturated and not so shiny. The crust will become soft. And if you add a little granulated sugar to such a mixture, then the gloss will be removed, only the saturation of the color will remain.

one more interesting option frosting is a mixture of one egg yolk and two tablespoons of softened butter. To prepare it, grind the indicated components with a fork until smooth. Next, you need to apply the resulting mass to the surface of the cake at the end of the dough proofing process. The resulting crust will delight the hostess with its softness, golden color and beautiful shine. It is allowed to replace butter with margarine.

Vegetable oil or butter

How to grease pies before baking so that the crust turns out to be unusually soft? To do this, it is better to use oil, both butter and vegetable (sunflower, corn, olive, etc.). The surface of the pies will not shine, but the color will turn out bright.

When baking is made from puff or it is recommended to use vegetable oil to lubricate the surface. The creamy product is more suitable for unleavened, yeast or rich pies. It should be melted and greased on the baking surface when it is ready, but has not had time to cool yet. In addition, butter gives the pies a unique flavor.

Strong tea

And a bright shade of crust without gloss? In this case, it is perfect for surface treatment. You can use both unsweetened infusion and with the addition of a small amount of sugar. In the second case, the color of the crust will be more intense. To do this, dissolve about 2-3 tablespoons of sugar in 100 milliliters of liquid. With the resulting solution, it is necessary to grease the surface of the dough twice: immediately before baking and a few minutes before the cake is completely ready.

You can also add color saturation with flour. To do this, you need to add a tablespoon of the indicated product to the prepared sweet tea infusion, mix well and grease the surface of the pie with the resulting mass at the end of the proofing process.

Milk

How to grease the pie if there is no egg? Ordinary milk is also good for glazing. This product will be appropriate for any pastry, regardless of the type of dough used. Milk must be warm. They should grease the surface of the cake a few minutes before the baking is ready.

When using this product for glazing, the crust of the finished culinary product will shine appetizingly. If so, it is recommended to add some sugar to the milk. In this case, the surface of the cake will not be so glossy, but the color will become more saturated.

Butter with flour

Another interesting option for glazing can be a mixture consisting of butter and flour. It must be prepared in the following way. It is recommended to mix melted butter with a small amount of cold drinking water. After you need to introduce a little flour and grind well until a homogeneous mass is obtained. This glaze is suitable for any test.

If the cake is sweet, it is recommended to add a small amount of sugar to the resulting mixture. This will give the crust a golden hue. It is necessary to treat the baking surface with such glazing immediately before starting cooking. It is allowed to replace butter with margarine.

Sour cream

You can use sour cream as a glaze. For pies with unsweetened filling, mayonnaise is allowed. These products are applied to the surface of the dough just before baking. It is important that the layer of sour cream or mayonnaise glaze be very thin.

For surface treatment of sweet cakes, a mixture prepared as follows is well suited. Add a little flour to the sour cream, mix well. Then add melted butter and bring to a homogeneous state. Such glazing should be treated on the surface of the dough after proofing. Sprinkle the top of the cake with a little sugar.

Conclusion

To make homemade cakes even more appetizing appearance frosting must be used. How to grease browned pies? For this, water, a chicken egg, butter or vegetable oil, tea leaves, sour cream or milk in various combinations are used. The outer one will change depending on the selected glaze. Lubricate the baking surface with gentle, light movements. An ideal device for this is a special silicone brush. It is soft, easy to use and absolutely does not crush the distanced dough.

Beautiful, fragrant pies are loved by adults and children. Remember the exciting moment in childhood, when the grandmother takes out of the oven a handsome man bursting with heat and burning with gold, and immediately the saliva begins to run. In order for the baking to be a success, she put a piece of her love, warmth and care into it. But that's not all. Even if the dough has risen remarkably, it may remain pale and ugly in the oven. Today we will talk about how to grease pies for golden brown.

Before, after or during

This is one of the most important questions to consider before putting your product in the oven. The algorithm is as follows: while the dough finally fits on the baking sheet, you must turn on the oven to warm up. Delicate items should not be placed in a cold oven.

Now let's move on. What is the chosen form? Small pies can be lubricated in advance. Similarly, baking is performed from tender, puff or shortcrust pastry. Even during cutting, cover them with prepared glaze and send them to the oven. They bake perfectly, and the top does not have time to burn.

Below we will analyze in more detail various options than to grease pies for a golden crust, but for now let's finish the thought. Large items with meat or fish will be in the oven much longer, so it is recommended to postpone the glazing. Approximately 10 minutes before readiness, it will be possible to remove the cake, apply the selected composition and return it back. It is not recommended to go far now, as soon as the surface becomes perfectly beautiful - it's time to pull it out.

plain water

Since it is not so difficult to make a pie, this dish is often on our table. And if hard times have come, and there are only enough products for the filling? How to lubricate the surface so that the family will eat your cooking with pleasure? There is nothing easier. Immediately after baking, go over the surface with a brush moistened with water. This will not give shine, but will make the crust more ruddy and soft. Usually this is enough, because you are not cooking for the competition.

Egg

This is the very first thing that comes to mind. Indeed, what is there to think about than to grease pies for a golden crust. Beat the egg, waved the brush - and the result is obvious. This is the simplest and most effective type of glazing, which is used by almost all housewives. However, there are subtleties here. An egg is a yolk + white. In this case, everyone decides what exactly to use. If you take only protein, then it will give a light coating. Add some sugar and you get a meringue that works well for Easter baking. However, bakery products must be golden, for this we are talking today about how to grease pies for a golden crust. Hostesses use the following options.

The whole egg is beaten and applied to the surface of the product. What is the advantage of such a method? The pies are very beautiful, tender and ruddy, as if tanned in the sun. A warm shade goes with delicious products. He has only one drawback - the appetite becomes indomitable.

Someone likes that pies or pies are not just golden, but dark brown. To do this, there are two options: add a little sugar to the egg mixture (a teaspoon without a slide) or take only the yolk. If you are afraid that in this case it will turn out pale, then just a few grains of sugar are enough, and your product will shine with chocolate gloss.

Sweet tea

Of course, this option is best suited for buns. Baking becomes even tastier from a ruddy, beautiful crust. However, this recipe can be adapted "just in case".

Here is a product on your table, ready for baking, and the eggs are over. Don't run to the store. And how to make a ruddy crust on a pie? Very simple, make a little strong tea leaves and cool. The tan will be less pronounced, but still noticeable. For 100 g of boiling water, 1 tsp is enough. dry welding. If the pastries are sweet, you can put 2 tablespoons of sugar on this amount. For meat pies, 0.5 teaspoon is enough. A very good magic wand - be sure to write it down for yourself.

Dairy Shores

Ask your grandmother what she greases pies with. Surely in her arsenal there is also a milk crust. They did not expect? But many chefs keep this recipe a secret. Unlike an egg, milk gives a tender, soft crust. Therefore, if you are making pies that should not be crunchy, then this perfect recipe. Beautiful pie from yeast dough even a novice hostess will come out if:

• let him go;
• preheat the oven;
• bake until half cooked;
• 5-10 minutes before readiness, remove and brush with warm milk. The last point is very important, because the longer the product covered with such a glaze is subjected to heat treatment, the darker it becomes. And if the temperature exceeds 180 degrees, then it can even burn out.

Butter

Speaking about how to grease pies before baking, we should not forget about the role of fats. It all depends on what effect you want. If you want the cake to get a magical aroma and creamy taste, then send it to the oven without glazing and bake until fully cooked. After that (now the crust is still quite hard when pressed, but this will not last long) prick a good piece of butter on the fork and generously pass the entire surface. After finishing, cover the cake with a napkin, then with a thick towel and leave for 30 minutes to rest. Delicate, fragrant, soft and ruddy crust is provided to you. True, there will be no gloss.

Vegetable oil

This is another option for those who are wondering how to grease pies before baking. And it is not necessary to take sunflower. Olive, cotton, in a word, any vegetable will do, it is only desirable that it be refined, since we subject it heat treatment. You will not get a shiny crust, but it will be very soft.

Vegetable oil is applied with a brush to puff pastry or stretch pastry before you put them in the oven. But yeast or butter can be glazed still hot, after the oven.

The easiest recipe

If you are a novice hostess, then you may be interested not so much in how to glaze the surface as in how to cook it tasty and fragrant. In fact, there is nothing complicated. There are numerous sites for simple recipes for pies in the oven, but today our goal is to find an option that has been tested by time and generations.

Since we assume baking without the use of oil, it is necessary to introduce fats into the dough itself. Otherwise, the products will dry out and become completely boring. The basis will be milk, it makes the most delicious and magnificent dough.

So, take 1 liter of milk, 150 g of margarine, 1.5 kg of flour, 4 chicken eggs, 5 g of dry yeast and 3-4 tablespoons of sugar. The ingredients are simple, they are in every kitchen.

A beautiful yeast dough pie is prepared using the sponge method. There are other options, but this is a topic for a separate article. So, heat a glass of milk and dilute the yeast in it, add a spoonful of sugar and 8 flour, leave for 15 minutes. Once the mixture has doubled in size, all other ingredients can be added. Knead a soft, elastic dough. Now you know how to make a pie. It remains to add the filling. It can be anything, but this dough is best combined with jam and cottage cheese, cherries and raspberries, that is, with sweet fillings.

Meat beauties

And we continue to share secrets with you and tell you simple recipes pies in the oven. Speaking about hearty and tasty products with meat and fish, you need to remember that here there is much less fat in the dough. The juicy filling compensates for their lack, and the cake turns out to be very tasty.

So, the classic pie dough is performed as follows. You will need 500 g of flour, 1.5 cups of milk, 30 g of yeast, 1-2 eggs, 1 tablespoon of sugar and 3 tablespoons of sunflower oil.

The technology of preparation is similar. We heat the milk, we introduce yeast, sugar and flour into it. Mix and leave to rise. Do not forget that all the ingredients are taken warm (room temperature), and the flour is sifted. Now we introduce all the other components and leave until the volume doubles. Mix well and put back into the saucepan to rise again. Now we shake out the dough on the table and beat it out, lightly dusting the surface with flour. Everything, you can form a product. From such a base you get a luxurious yeast pie with fish or meat, with cabbage and minced meat, with chicken and mushrooms.

Finishing touch

The foundation is very important. Half the success depends on what kind of dough you have. And to make the pies ruddy, you just need to apply gloss. Milk, sugar, tea best option for sweet buns. And what to do if a handsome man is sitting in the oven with meat stuffing? Try the unique tandem of butter and egg yolk. If you cover the cake with this icing 10 minutes before the end of baking, you will get a rich, amber-colored surface. It will shine with all facets of gloss in the sun, delighting your family.

Instead of a conclusion

We have reviewed the simplest and most reliable recipes for making sweet and meat pies in the oven. Each one is reliable and can be used in your kitchen. As for glossing techniques, the choice here is up to the hostess. If you want, you can do without glazing at all, but the product will lose some of its attractiveness.

Delicious homemade cakes please both the taste and the sense of smell, and if the housewife makes a beautiful glaze, then the pies themselves ask for in your mouth at one glance at them. Knowing how to grease the pies before baking, you can not only make them much more attractive, but also improve the taste of the crust. Let's see what methods home craftsmen use.

Egg.
Egg glaze is the most common, it is suitable for any type of dough. Patties can be brushed with egg mixed with milk or water, with or without added sugar.
The most intense color and bright gloss gives egg yolk.
You can lubricate with whipped protein.
If the yolk is beaten with a small amount of milk, then the gloss will be more moderate, and the color of the finished baking will not be so bright.
To achieve bright color, but without a pronounced gloss, a little sugar is added to the mixture of yolk and milk.

Tea.
Glazing from tea is used if there is a desire to get a golden crust without gloss.
For half a glass of strong tea leaves, 3 tablespoons of sugar are added, the pies are smeared with a cooled composition.
You can also add a tablespoon of flour to the sweet tea leaves, but so that the consistency remains liquid. The color will be bright and matte.

Warm milk.
Warm milk can be used to grease any baked goods. Shortly before readiness, grease the pies with milk and brown in the oven. I use a brush for this - very convenient and fast. If the pies are sweet, then I add a little sugar. It turns out a slightly shiny, appetizing crust.

Yolk-oil mixture.
If you are thinking about how to grease the pies so that the crust is bright, glossy and soft at the same time, you need to grind one tablespoon of soft butter and two yolks and use this mixture.
To make the crust glossy, bright, but soft, make a yolk-oil mixture. In a warm bowl, put a tablespoon of softened butter (you can also use margarine), add one or two yolks and grind. The butter should melt completely. This glaze is suitable for any pastry.

Butter-flour mixture
Butter - flour mixture is used to glaze any pies, but if the cake is sweet, then you need to add a little sugar. It is prepared from butter or margarine, water and flour. Soft oil is mixed with a small amount cold water, flour is added and everything is rubbed.

Water.
The easiest way is to slightly moisten the finished pastry with ordinary water. The crust will become softer and change color slightly.

Vegetable oil
After you take them out of the oven, grease the pies. vegetable oil, if possible, olive. Pies will instantly change and become more appetizing.

Sugar syrup.
Sugar and water. And as soon as you take out the hot pies, immediately anoint.

For a golden brown without gloss

You can use strong sweet tea. Two to three tablespoons of sugar are added to half a glass of hot tea brew and stirred. Cool the mixture a little and grease sweet pies or buns. Or dilute a tablespoon of flour with sweet tea leaves to a liquid consistency. It turns out a bright matte color.

Glazing of sour cream, flour and butter is very suitable for greasing sweet buns. Flour is added to sour cream, mixed until smooth, so that there are no lumps and melted and chilled butter is poured. Mix again, and the buns are covered with this mixture before putting them in the oven. You can sprinkle them with sugar directly on the glaze.