An egg white wash delivers a clear, shiny glaze to pastry that is especially winsome under sprinkled sugar. But if a deeper color or a matte finish better suits your pastry -- and your fancy -- opt for a different wash. Whichever glaze you choose, apply it with a pastry brush to ensure a light, even finish that won't soak the raw dough.
Expand the Egg
Along with the classic egg white glaze, consider adding other egg-based washes to your baking repertoire. Using the beaten yolk, rather than the egg white, will also add a sheen to your pastry. Yolks also encourage a golden-brown color. If you use both a beaten whole egg as a glaze, the color will be lightly golden, rather than the deeper brown resulting from just the beaten yolk.
Delve into Dairy
Brush on a milk or cream wash when you're looking for deeper color, but don't want that shiny look egg washes give. Dairy washes result in a brick-red color and matte finish. As with the browning action from whole egg or yolk glazes, a milk or cream wash makes the pastry more attractive and also adds crispness and intensifies the crust's flavor.
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