This chart has seven of the most commonly used washes for baked goods. If you are wondering what the difference is between an egg pastry wash and plain water, then this Washes for Baked Goods Chart will help.
A wash that is specified in a recipe is chosen thoughtfully for what it needs to do to enhance the pastry, as some washes help with browning and some are best at adhering seeds, spices, or sugars.
The washes in this chart are arranged to show gradual changes from top to bottom, with egg washes toward the top, dairy in the middle, and water at the bottom. Whole egg wash gives a lovely brown color to pastry. It seals and shines well and toppings will adhere best with this wash. Just plain water seals pastry well and helps with adhering toppings, but doesn’t work for browning or shine.
My personal favorite washes are whole egg with water and egg white. Find your best wash for each of your pastries and baked goods in this chart!
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