I use a little less flour than the original recipe calls for; for the benefit of the vegans in my family I use a chia - seed - water combo to replace the egg, and almond or cashew milk in
place of the egg wash.
Not exact matches
Make a savory filling
of your choice (let your imagination run wild), roll out the dough,
place the filling, score opposite ends
of the dough (they will look like a millipede or something similar with a gazillion legs), braid, brush with
egg wash and bake!
Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush
egg wash over the top
of the turnovers, pierce 3 slits on top
of each one, and sprinkle with sesame seeds.
No, I didn't use any
egg wash on the cut outs since they were small and
placed directly on top
of the filling.
Often times the surface
of the baked good is brushed with an
egg wash (can also
place a pan
of hot water in the oven or spray the baked good with water periodically during baking) before baking so the crust will be nicely browned and glossy.
Brush the outside edges
of each bowl with the
egg wash, then
place the dough on top.
Brush the risen dough with
egg wash,
place in the preheated oven, quickly pour about 1 - 2 cups
of hot boiling water on the broiler tray and close oven door immediately.
Just before putting the bread in the oven, brush the loaf with
egg wash and
place it on a rack near the center
of the oven.
Brush the crust with more
of the
egg wash, cut a few slits into the top, and
place in the oven for about 45 minutes - until the crust is deeply golden.
To make the mayo,
place 2 medium
egg yolks (I always
wash the eggshell before cracking a raw
egg), 3/4 teaspoon water, 1/2 teaspoon dijon mustard and a pinch
of salt in a mixing bowl.
Egg wash the edges
of the wonton wrappers and
place a small amount
of the cooled filling in the middle:
Egg wash the top
of the pie and
place in oven (on a baking sheet, just in case there is any spillage) and bake for anywhere to 45 - 60 minutes.
To fill the pies, lightly brush the edges
of the dough with
egg wash,
place about 1 teaspoon
of Sour Cherries in the center.
Make an
egg wash with the
eggs and a drop
of milk (alternatively soya milk can be used in
place of the
eggs and milk).
Brush a little
of the
egg wash around the edges and then
place another football shaped cutout over the stuffing and seal it by pressing firmly around the edges.
Brush the entire top
of the pie with
egg wash, sprinkle with granulated sugar, and
place the pie on a parchment - paper lined baking sheet (to catch any drips).
Using a pastry brush, coat the tops with an
egg wash (1
egg beaten with 1 tablespoon water), then
place in the center
of the preheated oven and bake for 12 minutes, or until lightly golden brown.
Then I rolled out the leftover dough, cut a star out
of the dough with my largest star cookie cutter,
placed a small dot
of butter on top
of each mini pie, topped with the cut out star, brushed with
egg wash, then sprinkled with sugar.
Brush the rim
of the crust with the
egg wash,
place the other piece
of dough on top, trim to 1/2 inch over edge
of pan, and crimp the edges with a fork or your fingers.
Brush the top with
egg wash (you may also sprinkle with sugar at this point) and with a knife carefully
place a slit in the top
of each.
Place in oven and bake for 10 minutes, remove from oven and brush the
egg wash around the edge
of the crust.
Just before
placing the bread into the oven, brush it with the
egg wash (1
egg yolked mixed with few drops
of milk).
The eziglazeTM range is used in
place of existing commercial glazes and traditional
egg or milk
washes.
Brush edge
of dough with half
of egg wash, then using parchment, carefully transfer remaining round
of dough to pie,
placing over filling.
She tops each mound
of apples with another round
of dough, crimps and folds and pinches it into
place, and brushes it with a
wash of beaten
eggs and cream.