Premaz rogljičkov z oljem

Pozdravljeni

Rabila bi en nasvet, in sicer sem našla recept za pekovske rogljičke (kifeljčke), v katerem piše, da jih potem, ko se spečejo, po vrhu takoj premažemo z oljem, da se svetijo. Sem naredila tako, vendar pa so rogljički olje popili in se ne svetijo.

Skratka, recept je pomanjkljivo napisan. Je treba mogoče predhodno rogljičke na tanko namazati z raztepenim jajcem in jih šele potem, ko so pečeni, premazati še z oljem, da dobijo sijaj?

Kakšne so vaše cenjene izkušnje?

3. jan 2018 7:33

Namažem samo z jajcem pred peko. 

Loni Makaroni

3. jan 2018 11:56

Enkrat rogljičke premažem z oljem pred peko in takoj ko so pečeni; drugič pred peko na vsak rogljičem dam tenko rezinico masla; tretjič spet pred preko premažem z razžvrkljanim beljakom in gor posujem sezam, mak, laneno seme...

Nikoli ne mažem s samim jajcem.

Pozdravček!

3. jan 2018 13:16

Če želiš, da se rogljiči svetijo jih pred peko na tanko premaži s stepenim rumenjakom, kateremu si dodala en par kapljic vode.Ko so pečeni pa jih takoj premaži z zelo sladkano vodo ..recimo na pol decilitra vode daš dve polni žlici sladkorja.Žal mi ne pusti naložit slike roglijičev tu v shrambo.Imaš pa v mojem albumu Kvas - sladko in slano sliko pogače, pa lešnikove in pehtranovo zvezde tako premazano.V italiji pa prodajajo poseben želiran sok v sprej steklenički ..posprejaš in imaš lep sijaj ..tega se poslužujejo slaščičarji.Uspešno peko.

3. jan 2018 14:46

Dragička, jaz pa rogljiče s celim jajcem, večino ostalih zadev pa z maslom, tu mislim predvsem na krušne zadeve. Ne vem, od kje imam to naloženo. 

Loni Makaroni

13. jan 2018 19:38

Super, hvala vsem za odgovor. Bom probala naredit po vaših nasvetih.

14. jan 2018 11:28

Že nekaj časa nazaj sem si za kruh shranila tole zadevo (sicer v ANG) - vrste skorje in postopek:

The quality of bread crust is not determined only by the type of bread being baked. There are glazes and toppings that can help to achieve a range of textures from soft and velvety to crisp and crunchy.

Here is the full range of possibilities:

Type of Glazes and Toppings
A crisp crust: Water (brushed or spritzed)
A powdery, rustic chewy crust: Flour (dusted)
A soft velvety crust: Melted butter, preferably clarified (1/2 tablespoon per average loaf)
A crisp light brown crust: 1 egg white (2 tablespoons) and 1/2 teaspoon water, lightly beaten and strained (the ideal sticky glaze for attaching seeds)
A medium shiny golden crust: 2 tablespoons egg (lightly beaten to measure) and 1 teaspoon water, lightly beaten
A shiny deep golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon heavy
cream, lightly beaten
A shiny medium golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon milk, lightly beaten
A very shiny hard crust: 1 1/2 teaspoons cornstarch and 6 tablespoons water: whisk the cornstarch with 2 tablespoons of the water. Bring the remaining 1/4 cup
water to a boil and whisk the cornstarch mixture into it; simmer for about 30 seconds,
or until thickened and translucent. Cool to room temperature, then brush on the bread
before baking and again as soon as it comes out of the oven.

Note: When using an egg glaze, it goes on most smoothly if strained. I like to add a pinch of salt to make it more liquid and easier to pass through the strainer.

An egg glaze will lose its shine if using steam during the baking process.

My preference is to use Safest Choice pasteurized eggs.