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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Egg wash ： ウィキペディア英語版 Egg wash An egg wash is usually beaten eggs sometimes mixed with another liquid, usually water or milk, which is brushed onto the surface of a pastry before baking. Egg washes are also used as a step in the process of breading foods, providing a substrate for the breading to stick to. Egg washes can also be used on calzoni〔(Rick Marx, ''The Everything Grilling Cookbook'', Everything Books, p. 157, 2004. )〕 or on fish.〔(Jean Kerr, Spencer Smith, ''Mystic Seafood'', Globe Pequot, p. 115, 2006. )〕 ==Use in pastries== An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together, such as empanadas or other en croute recipes. Egg wash can usually be made with 30 ml or two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash.〔(About.com What is Egg Wash? Egg Wash Definition and Recipe )〕 The part of the egg used and liquid added determines the finished look of the crust.〔(Pie Maven - Egg Wash )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Egg wash」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.