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Egg wash
Whats the difference between egg washing with egg and milk and yolk with splash of water? for brioche what is the best between the two?like maritozzi amd brioche buns for example.thank yoy
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Esta discusión fue modificada hace 1 mes, 1 semana por
Christofer Politis.
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Esta discusión fue modificada hace 1 mes, 1 semana por
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1 Responder
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Level:
Scoolinary Team
Hi Christofer.
Welcome to the Scoolinary community! Thank you for your question.
The difference between brushing with egg and milk vs. yolk with a bit of water lies in the final baked appearance:
1. Whole egg + milk:
Provides a moderate shine and a uniform golden color.
The milk gives a slightly softer and more matte tone compared to using only egg.
Commonly used for croissants, brioche, and burger buns when a glossy but not overly intense finish is desired.
2. Egg yolk + a bit of water:
Creates a more intense and deep color, with a shinier finish.
The yolk contains more fat, which enhances browning and richness in appearance.
Ideal for brioche if you want a more vibrant and attractive color.
Which is better for brioche and maritozzi?
For brioche and maritozzi, the best choice depends on the finish you prefer:
If you want a more intense and glossy color, use yolk with a bit of water.
If you prefer a softer and more uniform finish, choose whole egg with milk.
For a more classic and professional look in brioche and maritozzi, the most common option is yolk with a bit of water, as it enhances the bread’s color and appearance.
Let me know which option you prefer for glazing your breads!
Best regards.
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