1, egg liquid.
Whole egg white+water: 1 egg white+1/6 water, so there will be a crispy skin, which is very suitable for sticking seeds.
Whole egg+water: 30 grams of whole egg +5 grams of water, the same ratio of 6: 1, will have a moderately shiny golden surface.
Whole egg+yolk: 1 whole egg+1 yolk. It is dark in color, so be careful not to paint too fast, and cover it with tinfoil if necessary.
Whole egg yolk+whipped cream: 1 egg yolk +5g whipped cream, shiny, dark brown and attractive in color.
2. milk.
Golden crust before baking.
3. salt.
Crispy skin, send it to the oven immediately after brushing.
4. Salt-free butter.
Soften the skin after baking.
5. Dear.
Soft, sweet, sticky skin. Brush the bread with thin honey or corn syrup when it is warm after baking.
6. Solids (sesame, oats, crisp corn, miscellaneous grains, coconut, etc.). ).
Finally, after fermentation, the decoration is finished, and applying liquid or spraying water is helpful for firm shaping.
7. Flour (a common method of French bread).
A thin layer of flour+cut bread will produce a charming texture, and finally it will be made after fermentation.
8. olive oil.
Olive fragrance and shiny effect, brush one layer and bake it, and brush it again while it is hot.
9. Bean powder+water (vegetarian version of egg liquid).
10, corn starch.
The surface is bright and chewy. Methods: 9 grams of corn starch was mixed with 30 grams of water and boiled with 60 grams of water. Pour the prepared water starch into boiling water and cook for 30 seconds. After leaving the fire, stir the mixture until it is viscous and translucent, cool it to room temperature, and brush it before baking, or brush it again after baking.
Key operation points:
1, gently apply it with a soft brush, along one direction, and don't repeatedly apply it back and forth;
2. Don't touch too much liquid on the brush surface, scrape off excess liquid with the edge of the basin, and brush the bread surface evenly and gently;
3. The filtered egg liquid is better to use;
4. Don't let the brush paste on the mold or baking tray, which will affect the demoulding and hinder the stretching of bread during baking.