What are the different effects that different washes produce in baked goods?

Question

Just before you put something with dough in the oven, often you have to brush it with a liquid. I've seen recipes that say with egg wash, with egg yolk, with egg white, with milk etc.

Does it make a difference what you use for brushing? If yes, what is best suited for what purpose (shining, browning, I don't know what else)?

Asked by Mien

Answer

The best resource I've seen is here at The Fresh Loaf.

• Egg yolk produces a shiny and dark look but remains soft.
• Egg white is still soft but less shiny.
• Milk and water only darken it slightly and produce what the article calls a 'satin' look.
• Butter makes it shiny, smooth, rich, and well, buttery!

Answered by rfusca

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