Shine

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Ice cream spreads consist of whole eggs or egg yolks , which are whisked with milk or water as required. Ice cream spreads are used to moisten ( shine ) baked goods before and after baking. The shine determines the color and shine of the baked goods and insulates the surface for better freshness. A pinch of salt or sugar is often added so that the protein dissolves better and the shine becomes more intense.

  • Simple ice cream spreads are used, for example, for Danish pastries before baking. The egg is diluted with water so that the color is not too intense, but the pastry gets the desired shine.
  • Egg yolk ice cream spreads are used before and after baking. Typical pastries are mare pastries as weekend mares , Bread wreaths or Weckmänner .
  • Ice cream spreads diluted with milk are used for pastries that are given a shine without the color becoming too intense. Speculoos are a typical pastry in which this variant of the ice cream is used.

The industry offers concentrated egg yolks which can be diluted as required.

In old cookbooks, ice cream cones are often just referred to as ice cream .

Highlights

Egg-free substitutes are called glossy pranks. Hot baked goods are usually glazed immediately after baking. In addition to the increased gloss, the freshness of the products is also improved.

Typical is glossy spreads made from potato starch , which is boiled and pasted to a spreadable paste. With this, unfloured breads are glazed after baking.

In a variant, the potato flour is roasted in the oven and then boiled in water. The roasted potato flour instantly dissolves and becomes a sticky and dark glossy smear in the liquid. This variant is used, for example, to shine gingerbread and is characterized by a very intense shine. In addition to the shine, flavorings (light and dark dextrins ) are also applied.

Another great trick is sugar syrup . Sugar boiled to a weak thread is used to glaze honey gingerbread .

swell

  1. ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985
  2. ^ Cookbook manuscripts in the Upper Austrian State Museum